CONTINUITY AND CHANGE IN MEAL PATTERNS - THE CASE OF URBAN FINLAND

To identify elements of continuity and change from traditional meal pa tterns characterizing Finland before World War II, accounts of ''typic al workday'' eating were elicited from 102 married women in Helsinki i n 1984. Since the 1920s Finnish breakfast has changed from a prepared meal into a lighter eating event differing significantly from lunch an d dinner. Earlier the three meals were similar. 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 a nd potatoes, is now the most important component. Total number of dail y meals has decreased. None of the women followed the traditional patt ern of three prepared meals. Half ate lunch and dinner and a snack-typ e breakfast. The others skipped lunch or dinner.