![Sample our Social Sciences journals, sign in here to start your FREE access for 14 days]({"type":"image" , "src" : "/sda/110822/TOC-Subject-Sample-2021-Social-Sciences.jpg"})
To identify elements of continuity and change from traditional meal patterns characterizing Finland before World War II, accounts of “typical workday” eating were elicited from 102 married women in Helsinki in 1984. Since the 1920s Finnish breakfast has changed from a prepared meal into a lighter eating event differing significantly from lunch and dinner. Earlier the three meals were simitar. The basic structure of lunch and dinner has not changed. Items used in traditional meals are still included. However, the hot meat/fish dish, instead of cereals and potatoes, is now the most important component.
Total number of daily meals has decreased. None of the women followed the traditional pattern of three prepared meals. Half ate lunch and dinner and a snack‐type breakfast. The others skipped lunch or dinner.