Browsing by Subject "arkiruokailu"

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  • Nikitin, Noora (Helsingin yliopisto, 2022)
    The purpose of this research was to figure out how COVID-19 has affected food purchases, making everyday meals, and using restaurant services amongst families with kids. The theoretical framework consists of execution of everyday dining and planning, formation of food choices and food shopping and also importance of eating out. According to previous studies, everyday dining is usually quite a busy and it demands quick solutions. Eating with family in peace is more common at weekends than on weekdays and planning has been shown as important factor in everyday life. In addition, the theoretical framework deals with eating out and the importance of school or work catering to Finnish food culture. Although COVID-19 is quite new as a research topic, theory of this research consists also of some of the most important effects of the Corona pandemic, for example from the perspective of consumption. The need for this research is the topicality and importance of this topic. The research questions were: What kind of effects the Corona pandemic and its limitations have had on eating in everyday life? What kind of effects the Corona pandemic and its limitations have had on food purchasing on everyday life? What kind of effects the Corona pandemic and its limitations have had on the usage of restaurant services? This study was carried out with qualitative research and the data was collected using a thematic and stimulus interview. The respondents were mainly found from a Facebook group, that is targeted for families living in the center of Helsinki. The interviews were carried out using Zoom and there were five mothers and one father in the study. The research data was first transcribed and then analyzed with thematizing and content analysis. According to results of this research, there was need for making everyday life easier during the Corona pandemic. Food planning has increased, as well as food preparation and its demands. There were also new methods for buying food and motives for usage of restaurant services. Increased planning and cooking were experienced as burdensome. To make everyday life easier, families typically used semi-processed food products and food delivery services, especially at the beginning of the pandemic. Motives for eating out were different than before COVID-19, because eating out was more likely to make everyday life easier. Results shows that ordering groceries was more common among the studied families but demands for cooking have also increased during the pandemic. These effects require important skills, for examples planning, control of everyday life and craftsmanship which are taught in home economics lessons. The changes in food purchases and food choices in unexpected situations, like the Corona pandemic, may also gain more value in the future’s home economics teaching.
  • Saarinen, Sini (Helsingin yliopisto, 2020)
    Tiivistelmä - Referat – Abstract Aims. In the everyday dining of families with children, challenges can be caused by, among other things, the rush and different rhythms of everyday life of family members, skills of the parents to control everyday life, and the different preferences and habits of family members. Family dining and cooking are of much greater importance to family life than just fulfilling a need for nutrition. Media and TV programs are one source of instruction and advice on how to live and what would be appropriate to eat. The purpose of this study was to find out what kind of challenges a popular reality TV program presents in execution of everyday dining and what kind of advice the program offers to solve those. The theoretical background of the study is based on research examining the importance of family meals and the contradictions of food choice, as well as nutritional recommendations and guides that provide recommendations and guidance. Methods. The subject of the study was thirteen episodes of the TV program Kitchen takeover that included families with children, presented in the years 2018–2019. The research approach was qualitative. The data were collected in the summer of 2019 by watching and spelling out all the episodes of the program that were related to the subject of the study. Content analysis was chosen as the method of data analysis. The analysis was done on a material-themed basis. Results and conclusions. Based on the research results, the challenges of families concerning everyday eating are diverse. Recurring themes were cooking discomfort and friction, who has the responsibility of cooking, the low variety of foods, low use of vegetables, food restrictions and everyday management challenges. The program suggests that the implementation of everyday meals for families would be improved by eating together, making together, planning and scheduling, increasing the use of vegetables, and seasoning. Based on what was presented in the program, the families managed to achieve positive changes in their daily dining. Based on the research results, there are families with children in Finland who would need practical support for their cooking.