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[{"key": "dc.contributor.advisor", "value": "Kasila, Kirsti.", "language": "", "element": "contributor", "qualifier": "advisor", "schema": "dc"}, {"key": "dc.contributor.author", "value": "Gluschkoff, Tanja Helena", "language": null, "element": "contributor", "qualifier": "author", "schema": "dc"}, {"key": "dc.date.accessioned", "value": "2016-12-01T16:53:18Z", "language": "", "element": "date", "qualifier": "accessioned", "schema": "dc"}, {"key": "dc.date.available", "value": "2016-12-01T16:53:18Z", "language": "", "element": "date", "qualifier": "available", "schema": "dc"}, {"key": "dc.date.issued", "value": "2016", "language": null, "element": "date", "qualifier": "issued", "schema": "dc"}, {"key": "dc.identifier.other", "value": "oai:jykdok.linneanet.fi:1644035", "language": null, "element": "identifier", "qualifier": "other", "schema": "dc"}, {"key": "dc.identifier.uri", "value": "https://jyx.jyu.fi/handle/123456789/52139", "language": "", "element": "identifier", "qualifier": "uri", "schema": "dc"}, {"key": "dc.description.abstract", "value": "Ruokavaliolla ja ravitsemuksella on t\u00e4rke\u00e4 merkitys elintapasairauksien ennaltaehk\u00e4isyss\u00e4 ja terveyden yll\u00e4pit\u00e4misess\u00e4 l\u00e4pi el\u00e4m\u00e4n. S\u00e4\u00e4nn\u00f6llinen ateriarytmi ja ravitsevat v\u00e4lipalat toimivat terveellisen ruokavalion perustana. Suomessa j\u00e4rjestetyn kouluruokailun tulisi kattaa kolmannes oppilaan p\u00e4ivitt\u00e4isest\u00e4 energiansaannista ja kouluruokailuun osallistumisen tulisi olla oppilaille mieluisaa. Perusopetuksen uudessa opetussuunnitelmassa (2014) kiinnitet\u00e4\u00e4n huomiota ruokakasvatukseen, oppilaiden osallisuuteen sek\u00e4 uusien toimintatapojen kehitt\u00e4miseen kouluruokailun yhteydess\u00e4. Osallisuus on monitahoinen k\u00e4site, jonka tulisi tarjota mahdollisuus toimia, olla mukana ja muuttaa vallitsevaa ymp\u00e4rist\u00f6\u00e4 ja yhteis\u00f6\u00e4. Osallisuuden k\u00e4sitteeseen liittyy vahvasti my\u00f6s kokemus omasta osallisuudesta. Kokemus omasta osallisuudesta tulee n\u00e4kyv\u00e4ksi kouluymp\u00e4rist\u00f6ss\u00e4 esimerkiksi nuorten k\u00e4ytt\u00e4ytymisest\u00e4, nuorten mielipiteist\u00e4 ja heid\u00e4n asenteistaan. Kun osallisuus toteutuu halutulla tavalla, se n\u00e4kyy oppilaiden arvostuksena yhteis\u00f6\u00e4 kohtaan ja kokemusta siit\u00e4, ett\u00e4 nuoret itse tulevat arvostetuksi (Gretsche 2002:50; Gretche & Kiilakoski 2012).\r\n\r\nT\u00e4m\u00e4n pro gradu - tutkielman tarkoituksena oli selvitt\u00e4\u00e4 6.\u20139.-luokkalaisten oppilaiden (n=305) osallisuuden kokemusta ja kouluruokailuun osallistumista. Tutkielmassa tarkastellaan osallistamisen kokemusta, vaikutusmahdollisuuksien kokemista sek\u00e4 osallisuuden astetta. Tutkielma tarkastelee sit\u00e4, miten koettu vaikutusmahdollisuus ja osallistaminen ovat yhteydess\u00e4 oppilaiden osallisuuden asteeseen ja miten osallistamisen kokemus, vaikutusmahdollisuuksien kokeminen sek\u00e4 osallisuuden aste ovat yhteydess\u00e4 koululounaan sy\u00f6miseen viisi kertaa viikossa. Tutkimuksen aineistona oli Nuorten Akatemian vuonna 2015 teett\u00e4m\u00e4 oppilaskysely. 6.\u20139.-luokkalaiset oppilaat vastasivat kyselyyn nimett\u00f6m\u00e4sti ja vapaaehtoisesti kouluaikana. Analyysimenetelmin\u00e4 k\u00e4ytettiin ristiintaulukointia, x2-testi\u00e4 sek\u00e4 logistista regressioanalyysi\u00e4.\r\n\r\nTulokset koululounaan sy\u00f6misest\u00e4 noudattelivat aikaisempia tutkimustuloksia kouluruokailusta Suomessa. Koululounasta sy\u00f6tiin v\u00e4hiten p\u00e4\u00e4kaupunkiseudulla ja kouluruoan sy\u00f6minen oli harvinaisinta 8.-luokkalaisten keskuudessa. Tyt\u00f6t s\u00f6iv\u00e4t koululounasta useammin kuin pojat. Oppilaiden kokemus osallistamisesta ja mielipiteiden huomioimisesta sek\u00e4 vaikutusmahdollisuuden kokeminen olivat yhteydess\u00e4 vahvempaan osallisuuden asteeseen. Oppilailla jotka kokivat vaikutusmahdollisuutensa hyviksi, oli l\u00e4hes 6-kertainen todenn\u00e4k\u00f6isyys vahvempaan osallisuuden asteeseen eli konkreettiseen koulun toimintoihin osallistumiseen. P\u00e4ivitt\u00e4in kouluruokailuun osallistumiseen oli yhteydess\u00e4 oppilaan vahvempi kokemus osallistamisesta ja mielipiteiden huomioinnista. Oppilaan vahvempi kokemus vaikutusmahdollisuudesta sek\u00e4 oppilaita aktivoiva osallistaminen lis\u00e4\u00e4v\u00e4t oppilaiden toimijuutta ja osallisuuden astetta kouluymp\u00e4rist\u00f6ss\u00e4. Kouluruokailuun osallistumista p\u00e4ivitt\u00e4in n\u00e4ytti lis\u00e4\u00e4v\u00e4n oppilaiden vahvempi kokemus osallistamisesta ja mielipiteiden huomioinnista.\r\n\r\nKouluruokailuun osallistuminen ei v\u00e4ltt\u00e4m\u00e4tt\u00e4 ole riippuvainen niink\u00e4\u00e4n siit\u00e4, kuinka aktiivinen osallistuja ja toimija oppilas on kouluymp\u00e4rist\u00f6ss\u00e4 vaan siit\u00e4, ett\u00e4 oppilas kokee vastavuoroisuutta, tiet\u00e4\u00e4 miten voi halutessaan vaikuttaa koulun asioihin ja h\u00e4nt\u00e4 rohkaistaan omien mielipiteiden ilmaisuun koulup\u00e4ivien aikana.", "language": "fi", "element": "description", "qualifier": "abstract", "schema": "dc"}, {"key": "dc.description.abstract", "value": "Healthy diet and nutrition play a important role when preventing chronic diseases. School-age children need a versatile and nutritious food to support their growth, development and learning. Regular meals and healthy snacks are the basis to balanced diet. In Finland school meals should cover a third of the student\u2019s daily energy requirements and the participating to school lunch should be pleasant. New national curriculum for basic education (2014) underlines the importance of food education and student\u2019s involvement as well as the development of new practices in the school meal system. Inclusion or participation is a multilateral concept that contains organizational, environmental and individual levels. The term social inclusion can be described as the opposite effect to social exlusion and is usually a result from positive action taken to change the circumstances and habits. The aim of this Master\u2019s thesis study was to investigate how the experience of inclusion, the experience of having a possibilty to influence and the degree of participation are associated with eating school lunch five times a week (n=305). Study also investigated how student\u2019s experience of inclusion and the experience to be able to affect on school environment were associated with student\u2019s degree of participation. The data was obtained from the Finnish Youth Academy (2015). Students from six to ninth\r\ngraders answered anonymously and voluntarily to the questionnare during a school day.\r\nStatistical significance of the associations and differences were tested by logistic regression, cross-tabulation and chi-square. Results indicated that student\u2019s experience of the possibility to influence and the experience of inclusion were both associated with a increased degree of participation. Stronger degree of participation was not associated with the probability to eat school lunch five times a week.\r\n\r\nStudent\u2019s stonger experience of inclusion was associated with the probability (p=0.000) to eat school lunch five times a week. Eating school lunch is not necessarily dependent on how active or participating students are in the school environment. The experience of being included and reciprocity among students and school employees seems to have a greater impact on students eating habits at school and eating school lunch five times a week.", "language": "en", "element": "description", "qualifier": "abstract", "schema": "dc"}, {"key": "dc.description.provenance", "value": "Submitted using Plone Publishing form by Tanja Gluschkoff (tahepart) on 2016-12-01 16:53:18.184053. Form: Pro gradu -lomake (https://kirjasto.jyu.fi/julkaisut/julkaisulomakkeet/pro-gradu-lomake). JyX data: [jyx_publishing-allowed (fi) =True]", "language": "en", "element": "description", "qualifier": "provenance", "schema": "dc"}, {"key": "dc.description.provenance", "value": "Submitted by jyx lomake-julkaisija (jyx-julkaisija.group@korppi.jyu.fi) on 2016-12-01T16:53:18Z\r\nNo. of bitstreams: 2\r\nURN:NBN:fi:jyu-201612014893.pdf: 678709 bytes, checksum: 8ca8868995468590061fa0f32ead3c53 (MD5)\r\nlicense.html: 4991 bytes, checksum: e7d5d1ea5e25c2cb591e29b135c3324c (MD5)", "language": "en", "element": "description", "qualifier": "provenance", "schema": "dc"}, {"key": "dc.description.provenance", "value": "Made available in DSpace on 2016-12-01T16:53:18Z (GMT). No. of bitstreams: 2\r\nURN:NBN:fi:jyu-201612014893.pdf: 678709 bytes, checksum: 8ca8868995468590061fa0f32ead3c53 (MD5)\r\nlicense.html: 4991 bytes, checksum: e7d5d1ea5e25c2cb591e29b135c3324c (MD5)\r\n Previous issue date: 2016", "language": "en", "element": "description", "qualifier": "provenance", "schema": "dc"}, {"key": "dc.format.extent", "value": "1 verkkoaineisto (63 sivua)", "language": null, "element": "format", "qualifier": "extent", "schema": "dc"}, {"key": "dc.format.mimetype", "value": "application/pdf", "language": null, "element": "format", "qualifier": "mimetype", "schema": "dc"}, {"key": "dc.language.iso", "value": "fin", "language": null, "element": "language", "qualifier": "iso", "schema": "dc"}, {"key": "dc.rights", "value": "In Copyright", "language": "en", "element": "rights", "qualifier": null, "schema": "dc"}, {"key": "dc.subject.other", "value": "nuoret", "language": "", "element": "subject", "qualifier": "other", "schema": "dc"}, {"key": "dc.subject.other", "value": "osallisuus", "language": "", "element": "subject", "qualifier": "other", "schema": "dc"}, {"key": "dc.subject.other", "value": "osallistaminen", "language": "", "element": "subject", "qualifier": "other", "schema": "dc"}, {"key": "dc.subject.other", "value": "ravitsemus", "language": "", "element": "subject", "qualifier": "other", "schema": "dc"}, {"key": "dc.subject.other", "value": "koululounas", "language": "", "element": "subject", "qualifier": "other", "schema": "dc"}, {"key": "dc.subject.other", "value": "kouluruokailu", "language": "", "element": "subject", "qualifier": "other", "schema": "dc"}, {"key": "dc.subject.other", "value": "terveyden edist\u00e4minen", "language": "", "element": "subject", "qualifier": "other", "schema": "dc"}, {"key": "dc.title", "value": "Nuorten osallisuus ja ravitsemusk\u00e4ytt\u00e4ytyminen koulussa : miten osallistamisen kokemus, vaikutusmahdollisuuksien kokeminen ja osallisuuden aste ovat yhteydess\u00e4 koululounaan sy\u00f6miseen 6.-9.-luokkalaisten nuorten keskuudessa?", "language": null, "element": "title", "qualifier": null, "schema": "dc"}, {"key": "dc.title.alternative", "value": "Miten osallistamisen kokemus, vaikutusmahdollisuuksien kokeminen ja osallisuuden aste ovat yhteydess\u00e4 koululounaan sy\u00f6miseen 6.-9.-luokkalaisten nuorten keskuudessa?", "language": null, "element": "title", "qualifier": "alternative", "schema": "dc"}, {"key": "dc.type", "value": "master thesis", "language": null, "element": "type", "qualifier": null, "schema": "dc"}, {"key": "dc.identifier.urn", "value": "URN:NBN:fi:jyu-201612014893", "language": null, "element": "identifier", "qualifier": "urn", "schema": "dc"}, {"key": "dc.type.ontasot", "value": "Pro gradu -tutkielma", "language": "fi", "element": "type", "qualifier": "ontasot", "schema": "dc"}, {"key": "dc.type.ontasot", "value": "Master\u2019s thesis", "language": "en", "element": "type", "qualifier": "ontasot", "schema": "dc"}, {"key": "dc.contributor.faculty", "value": "Liikuntatieteellinen tiedekunta", "language": "fi", "element": "contributor", "qualifier": "faculty", "schema": "dc"}, {"key": "dc.contributor.faculty", "value": "Faculty of Sport and Health Sciences", "language": "en", "element": "contributor", "qualifier": "faculty", "schema": "dc"}, {"key": "dc.contributor.department", "value": "Terveystieteiden laitos", "language": "fi", "element": "contributor", "qualifier": "department", "schema": "dc"}, {"key": "dc.contributor.department", "value": "Department of Health Sciences", "language": "en", "element": "contributor", "qualifier": "department", "schema": "dc"}, {"key": "dc.contributor.organization", "value": "University of Jyv\u00e4skyl\u00e4", "language": "en", "element": "contributor", "qualifier": "organization", "schema": "dc"}, {"key": "dc.contributor.organization", "value": "Jyv\u00e4skyl\u00e4n yliopisto", "language": "fi", "element": "contributor", "qualifier": "organization", "schema": "dc"}, {"key": "dc.subject.discipline", "value": "Terveyskasvatus", "language": "fi", "element": "subject", "qualifier": "discipline", "schema": "dc"}, {"key": "dc.subject.discipline", "value": "Health Education", "language": "en", "element": "subject", "qualifier": "discipline", "schema": "dc"}, {"key": "dc.date.updated", "value": "2016-12-01T16:53:19Z", "language": "", "element": "date", "qualifier": "updated", "schema": "dc"}, {"key": "yvv.contractresearch.funding", "value": "0", "language": "", "element": "contractresearch", "qualifier": "funding", "schema": "yvv"}, {"key": "dc.type.coar", "value": "http://purl.org/coar/resource_type/c_bdcc", "language": null, "element": "type", "qualifier": "coar", "schema": "dc"}, {"key": "dc.rights.accesslevel", "value": "openAccess", "language": "fi", "element": "rights", "qualifier": "accesslevel", "schema": "dc"}, {"key": "dc.type.publication", "value": "masterThesis", "language": null, "element": "type", "qualifier": "publication", "schema": "dc"}, {"key": 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