Browsing by Subject "Ravitsemus"
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(2017)The development of food industry has led to increase of selection in retail markets and creation of processed food items. Even more products having health improving effects are launched on the market. Although consumers prefer easy and effortless food options, healthy food is considered to be additive-free and as naturally manufactured as possible. A healthy diet supports both physical and mental well-being. Despite of the fact that adult population is having enough protein already, high-protein diet has become a fashion trend in today’s society. High-protein food items are sold in almost every retail markets and used by all kinds of consumers on daily basis. Not only sport nutrition brands but also dairy companies are nowadays manufacturing high-protein products. The aim of this research was to sort out how the young and sporty women took an attitude towards protein quarks. The research was carried out as a qualitative research and the data was assembled basis interviews. The purpose of interview was also to find out to whom high-protein products were targeted and if the products were generally considered to be useful. The results proved that the attitude towards high-protein food products was variable. In interviewees’ opinions, high-protein products were brought into the market to serve the needs of the consumers that are more active than average, although, it was believed that these products were used by even more people in reality. High-protein products were not considered to be essential but in some cases useful. Protein quarks were purchased every now and then, in case of a sudden need of snack. Easy usability and high amount of protein were seen as a redeeming feature of the products. On the other hand, the amount of added sugar or artificial sweeteners reduced the eagerness to buy the product.
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(2020)The public health situation in Finland is better than ever but a growing number of the population doesn't have a grasp on their lifestyle and eating habits. Because of this, the extremities in public health are growing stronger. The point of this literary overview is to gather information about what kind of differences there are in nutrition between the finnish people in different socio-economic groups. In addition, this overview's pivotal meaning is to study the impact of home economics as a equalising subject between diverse socio-economic groups. This overview is also meant to show what kind of connections does group-eating have with differing socio-economical groups. As the overview progresses topics like the goverments political actions on equal rights and better nutrition will be examined also. The first draft of this overview was started in the autumn of 2017. My literary overview adapts descriptive and integral features so that the subject can be approached as extensively and critically as possible. Making a literary overview that is descriptive and integral made it possible for me to condense the sources used in the research and make it a part of my own research. the literature overview proceeds through the theoretical part to the layout of the research problem and the acquisition of the material. this is followed by analysis and interpretation of the material. Finally, I present the results of the study and evaluate the reliability of the results. The health and nutritional disparities between socio-economic groups were seen as a worrying phenomenon in all sources used. Finns nutrition has been regularly studied and the goverment has taken regular measures to promote good nutrition to Finns. In spite of these measures, recent research findings indicate that there are differences in nutrition between population groups. The biggest difference is in the use of fruits and vegetables, which are used by the highly educated more than the less educated Finns. Less educated Finns use more dietary fats, vegetable fats and butter in relation to energy intake. Also the use of red meat and meat products is higher among the less educated than the more highly educated. Group meals were widely seen in research as promoting good nutrition and equalizing. School meals for many years have evened out differences between socio-economic groups in terms of diet quality and improved the nutritional quality of young people. Staff and those who eat lunch at student restaurants also have a healthier diet than the rest of the population. However, the problem with mass catering is that, despite their prevalence, not all people of working age have the opportunity or desire to take advantage of them. The most important task of home economics education can be considered to be the teaching of skills required for everyday home management and a sustainable lifestyle that enhances well-being. Practical action and knowledge management skills learned from elementary school housekeeping classes contribute to a more systematic and balanced diet and thus serve as a socio-economic equalizing subject.
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