Pupils' and parents' suggestions for developing school meals in Finland

Tikkanen, Irma

doi:10.1108/00070700910957302

Cited by 4 publications

(2 citation statements)

References 15 publications

(13 reference statements)

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“…The results indicated that pupils partially follow the plate model when they choose their school meals. The pupils' and parents' suggestions for developing school meals in Finland was analysed by Tikkanen (2009c). The results indicated that more favourite dishes should be served; there should be more alternatives from which to choose; salads should be served as components; various types of milk should be available; finally, brown bread and rolls as well as cold cuts on the bread were suggested.…”

Section: Results: Output Performance Of the School Meal Projectmentioning

confidence: 99%

Output performance of a foodservice R&D project

Tikkanen

2011

Nutrition &Amp; Food Science

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PurposeThe aim of the paper is to describe the output performance of a foodservice R&D project conducted with hospitality management students. A school meal project is illustrated as a case.Design/methodology/approachThe theoretical basis refers to the discussions of R&D output performance. The output measures on three levels are illustrated.FindingsThe empirical findings indicated that the output performance was achieved on three levels. On the scientific level, seven scientific articles were published. On the project level, one project report and five articles in Finnish professional journals were published. Finally, five Bachelor's theses were successfully completed, all of which contributes to the level of learning and teaching. Moreover, further procedures involved designing a questionnaire for the project, and utilizing collected empirical quantitative data in learning and teaching.Practical implicationsThe school meal project conducted with students offered various kinds of possibilities for learning, teaching, and publishing. The published scientific articles disseminated the empirical results to international foodservice and nutrition audience, and the project report served both the local foodservice experts as well as the project financiers.Originality/valueThe value of the results is that a multilevel output performance for all actors was achieved by conducting a school meal project in cooperation with the students, the teachers, and the financiers.

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Section: Results: Output Performance Of the School Meal Projectmentioning

confidence: 99%

Output performance of a foodservice R&D project

Tikkanen

2011

Nutrition &Amp; Food Science

Self Cite

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“…Although only a small number of pupils completed our survey, similar issues were reported. Other smaller studies exploring the views of pupils and parents on developing free school meals in Finland, found ‘variety of foods’, ‘wider selection of salads’ and ‘inclusion of favourite dishes’ as important aspects [ 19 ]. Furthermore, Day et al, (2015) [ 11 ] explored the views of pupils and catering staff in primary schools on aspects such as ‘healthfulness’, ‘food quality’, ‘food choice’ and ‘satisfaction’ with school meals, similarly, pupils reported they wanted increased ‘food choice’ and ‘variety’.…”

Section: Discussionmentioning

confidence: 99%

An online survey capturing the views of stakeholders on primary school food systems across the four UK nations

Spence,

McSweeney,

Woodside

et al. 2024

BMC Public Health

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Background In 2020, the Generating Excellent Nutrition in UK Schools (GENIUS) Network was established to develop an understanding of the school food system across the four UK nations. This study explores stakeholders’ views (headteachers, teachers, parents and pupils) on what works well, the challenges, and what an ideal primary school food system includes. Methods An online ‘School Food Survey’ was created in Qualtrics XM including closed and open-ended questions about the primary school food system. The Qualtrics link was distributed to stakeholders with an interest in school food through key contacts and networks across the four UK nations (21st June to 21st July and September 2021). Responses from the open-ended questions were exported from Qualtrics into Excel and analysed using SPSS. Aspects of qualitative content analysis were applied to summarise, code and quantify responses. Identified codes were entered by stakeholder, for example, parents and their response to the question into a Matrix table to allow identification of categories, themes and interpretation. Results A total of 509 participants completed the survey: most participants were from Scotland (n = 281; 55%) and England (n = 213; 42%) and were parents (n = 394). There were some consistent views across stakeholder responses, for example, the range of healthy options, costs, and portion sizes offered to pupils. Parents views varied, with some expressing the range of healthy options worked well and others reporting too many unhealthy choices. The cost of school food and school food funding presented challenges for both parents and schools. For parents, an ideal school food system would include a wide variety of fresh healthy food choices that were made on site, use quality produce, be inclusive for all cultures and diets, and provide food portion sizes appropriate for pupils ages. Conclusions The findings iterate the diversity and some inconsistencies between stakeholders, emphasising the complexity and competing tensions school food systems encounter. Parental involvement and consideration of school-level and national factors are important when identifying challenges, what works well and describing an ideal primary school food system.

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