Tanja Tilles‐Tirkkonen
Biographic Data
| ID | 7803597 |
|---|---|
| NAME | Tanja Tilles‐Tirkkonen |
| GIVEN NAMES | Tanja |
| FAMILY NAME | Tilles‐Tirkkonen |
| SIGNATURE | TIRKKONEN T T |
| AFFILIATIONS | University of Eastern Finland |
| ORCID | 0000-0002-8268-3401 |
| VERIFIED | Yes |
| TOTAL WORKS | 6 |
| TOTAL CITATIONS | 0 |
| AUTHOR COUNT | 6 |
| EDITOR COUNT | 0 |
| FIRST PUBLICATION YEAR | 2011 |
| LATEST PUBLICATION YEAR | 2025 |
| H-INDEX | 0 |
Key factors advancing food education in primary schools – Perspectives of headteachers and education directors
Objective: Schools are key environments for promoting healthy eating habits, food knowledge and skills, but the systematic implementation of food education is usually lacking. This study aimed to examine the perceptions of primary school headteachers and municipal education directors regarding the key factors influencing the implementation of food education in Finnish primary schools. Design: In this qualitative study, the participants took part …
Implementation of food education in school environments improves pupils’ eating patterns and social participation in school dining
Objective: Schools can be an effective arena for food education. The Tasty School is a tailored teacher-driven food education model that provides tools for implementing food education in primary schools. This study aimed to investigate the effects of the Tasty School model on pupils’ eating patterns and experiences. We also aimed to assess the implementation strength of the Tasty School. Design: A quasi-experimental study was conducted during one…
Food education in Finnish primary education – defining themes and learning objectives using the Delphi technique
Purpose The importance of food education in primary schools has been globally recognised. However, more detailed definitions of its learning objectives are rarely found. The study aimed to define multisectoral themes and learning objectives for food education in primary education in Finland. Design/methodology/approach A descriptive three-round Delphi study was conducted with experts in food education in various organisations. In the first questi…
Formation and Validation of the Healthy Diet Index (HDI) for Evaluation of Diet Quality in Healthcare
Lack of tools to evaluate the quality of diet impedes dietary counselling in healthcare. We constructed a scoring for a validated food intake questionnaire, to measure the adherence to a healthy diet that prevents type 2 diabetes (T2D). The Healthy Diet Index (HDI) consists of seven weighted domains (meal pattern, grains, fruit and vegetables, fats, fish and meat, dairy, snacks and treats). We studied the correlations of the HDI with nutrient int…
Digitally supported program for type 2 diabetes risk identification and risk reduction in real-world setting
ClinicalTials.gov . Identifier: NCT03156478 . Date of registration 17.5.2017
The quality of school lunch consumed reflects overall eating patterns in 11–16-year-old schoolchildren in Finland
Objective To explore how the quality of school lunch consumed reflected overall eating patterns in school-aged children. Design Children filled in an Internet-based questionnaire about their eating patterns. The children were then divided into balanced and imbalanced school lunch eaters on the basis of their responses in the questionnaire. A balanced school lunch consisted of, by the definition used in the present study, a main dish, salad and br…
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The quality of school lunch consumed reflects overall eating patterns in 11–16-year-old schoolchildren in Finland
Objective To explore how the quality of school lunch consumed reflected overall eating patterns in school-aged children. Design Children filled in an Internet-based questionnaire about their eating patterns. The children were then divided into balanced and imbalanced school lunch eaters on the basis of their responses in the questionnaire. A balanced school lunch consisted of, by the definition used in the present study, a main dish, salad and br…
Digitally supported program for type 2 diabetes risk identification and risk reduction in real-world setting
ClinicalTials.gov . Identifier: NCT03156478 . Date of registration 17.5.2017
Food education in Finnish primary education – defining themes and learning objectives using the Delphi technique
Purpose The importance of food education in primary schools has been globally recognised. However, more detailed definitions of its learning objectives are rarely found. The study aimed to define multisectoral themes and learning objectives for food education in primary education in Finland. Design/methodology/approach A descriptive three-round Delphi study was conducted with experts in food education in various organisations. In the first questi…
Formation and Validation of the Healthy Diet Index (HDI) for Evaluation of Diet Quality in Healthcare
Lack of tools to evaluate the quality of diet impedes dietary counselling in healthcare. We constructed a scoring for a validated food intake questionnaire, to measure the adherence to a healthy diet that prevents type 2 diabetes (T2D). The Healthy Diet Index (HDI) consists of seven weighted domains (meal pattern, grains, fruit and vegetables, fats, fish and meat, dairy, snacks and treats). We studied the correlations of the HDI with nutrient int…
Implementation of food education in school environments improves pupils’ eating patterns and social participation in school dining
Objective: Schools can be an effective arena for food education. The Tasty School is a tailored teacher-driven food education model that provides tools for implementing food education in primary schools. This study aimed to investigate the effects of the Tasty School model on pupils’ eating patterns and experiences. We also aimed to assess the implementation strength of the Tasty School. Design: A quasi-experimental study was conducted during one…
Key factors advancing food education in primary schools – Perspectives of headteachers and education directors
Objective: Schools are key environments for promoting healthy eating habits, food knowledge and skills, but the systematic implementation of food education is usually lacking. This study aimed to examine the perceptions of primary school headteachers and municipal education directors regarding the key factors influencing the implementation of food education in Finnish primary schools. Design: In this qualitative study, the participants took part …
Medicine (5 works) · Environmental health (4 works) · Psychology (3 works) · Diverse Educational Innovations Studies (2 works) · Geography (2 works) · Gerontology (2 works) · Health care (2 works) · Intervention (counseling (2 works) · Medical education (2 works) · Nursing (2 works)