Zobrazeno 1 - 10
of 18
pro vyhledávání: '"Anna-Liisa Elorinne"'
Publikováno v:
Nordic Journal of Comparative and International Education, Vol 8, Iss 2 (2024)
Education is recognized as crucial in addressing unsustainable practices, such as food waste. One of the aims of interdisciplinary food education in basic education is to promote sustainable food waste behavior, which can be promoted by transformativ
Externí odkaz:
https://doaj.org/article/e67855c750d940618ab13e6ad2e1f937
Autor:
Stefan Dietrich, Anna-Liisa Elorinne, Nick Bergau, Klaus Abraham, Tilman Grune, Juha Laakso, Daniela Weber, Cornelia Weikert, Bernhard H. Monien
Publikováno v:
Nutrients, Vol 14, Iss 14, p 2918 (2022)
When the amount of reactive oxygen species produced by human metabolism cannot be balanced by antioxidants, this phenomenon is commonly referred to as oxidative stress. It is hypothesised that diets with high amounts of plant food products may have a
Externí odkaz:
https://doaj.org/article/b919470dfbfb4b82ad8248ccf59fc95b
Publikováno v:
Nutrients, Vol 11, Iss 2, p 292 (2019)
Abstract: Background: Consumption of foods of insect origin is encouraged, since insect consumption is seen as one of the responses to the environmental impact of meat production. This study examines the attitude (A), subjective norm (SN), perceived
Externí odkaz:
https://doaj.org/article/682737104ffe4373b0f74b99fd906f9d
Autor:
Anna-Liisa Elorinne, Georg Alfthan, Iris Erlund, Hanna Kivimäki, Annukka Paju, Irma Salminen, Ursula Turpeinen, Sari Voutilainen, Juha Laakso
Publikováno v:
PLoS ONE, Vol 11, Iss 2, p e0148235 (2016)
BACKGROUND:Vegetarian and vegan diets have become more popular among adolescents and young adults. However, few studies have investigated the nutritional status of vegans, who may be at risk of nutritional deficiencies. OBJECTIVE:To compare dietary i
Externí odkaz:
https://doaj.org/article/37ed827fbc814c0a845333c6b1245eb8
Autor:
Milja Pollari, Johanna Hokkanen, Lasse Eronen, Helen Reijonen, Jamie Murphy, Minna Autio, Anna-Liisa Elorinne
Publikováno v:
Ainedidaktiikka
Kestävän ruokakasvatuksen tavoitteena on oppijoiden ruokakäyttäytymisen muutos kestävän kehityksen eri osa-alueilla. Tutkimustietoa siitä, millaisia menetelmiä opettajat käyttävät perusopetuksen ruokakasvatuksessa on niukasti. Tutkimuksess
Autor:
Monien, Stefan Dietrich, Anna-Liisa Elorinne, Nick Bergau, Klaus Abraham, Tilman Grune, Juha Laakso, Daniela Weber, Cornelia Weikert, Bernhard H.
Publikováno v:
Nutrients; Volume 14; Issue 14; Pages: 2918
When the amount of reactive oxygen species produced by human metabolism cannot be balanced by antioxidants, this phenomenon is commonly referred to as oxidative stress. It is hypothesised that diets with high amounts of plant food products may have a
Publikováno v:
Journal of Insects as Food and Feed. 6:261-272
Introducing and increasing the use of insect-based foods as an alternative source of protein has recently aroused academic and commercial interest in Europe. In this research, we examined Finnish consumers’ intentions to consume insect-based foods
Autor:
Lasse Eronen, Anna-Liisa Elorinne, Johanna Hokkanen, Milja Pollari, Helen Reijonen, Jamie Murphy
Publikováno v:
Journal of Teacher Education for Sustainability. 22:6-20
Although studies highlight the role of education in sustainable Food Waste (FW) behaviors, few studies examine basic education pedagogies concerning FW. The present research explores Finnish comprehensive schoolteachersí food and FW attitudes, perso
Publikováno v:
Journal of Gastronomy and Tourism. 3:247-260
Food, an emerging focus in the circular economy literature, plays an important but contradictory role while on holiday with positive personal experiences and negative sustainability consequences. Food waste, despite major and ongoing strides in susta
Autor:
Anna-Liisa Elorinne, Katri Hämeen-Anttila, Johanna Hokkanen, Anu Hartikainen-Ahia, Sirpa Kärkkäinen
Publikováno v:
Health Education. 119:165-176
PurposeThe purpose of this paper is to assess the socioscientific issue (SSI) method as a way of improving seventh graders’ nutrition know-how on dietary supplements (DS), and to describe how students experience learning nutritional issues through