Browsing by Subject "ruokapalvelut"

Aims. The purpose of this study is to describe the reasons that affect first year home economics teacher students’ eating in student cafeterias. According to previous studies more and more students do not make use of a student meal supported by the Social Insurance Institution. Because of this it is useful to find out the reasons that further eating in student cafeterias and the reasons that impair eating in student cafeterias. In the theoretical background of this study the factors that influence the dining in the student restaurant are the quality of the meal – nutritional quality and flavor, communality, responsibility, affordability and ease. The interview questions are prepared based on these factors. Methods. The data was collected through semi-structured interviews involving five first year home economics teacher students from University of Helsinki. Interviews were conducted in March 2019. The data was analyzed by using content analysis. Results and conclusions. The most important factors that contributed to the meal in student cafeterias were the low price of the meal and the ease, because the student restaurants were well located and there was no need to cook in the middle of weekdays. In addition, the factors influencing the student restaurant were communality and the quality of the meal. The results of the research do not differ significantly from the previous studies on the subject but confirm the validity of previous research results.