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In this study the factors behind the decision‐makers’ erroneous judgements regarding failure prediction (classification of firms as bankrupt and non‐bankrupt) are analysed. The purpose is to find out the factors causing incorrect responses, i.e. the cases in which the decision‐maker is for some reason incapable of using the given information to arrive at the correct classification. The following five possible sources of disturbance in this decision‐making were hypothesized: firm‐specific factors, data, decision‐maker‐specific factors, external factors, and failure process. In further analysis these factors were empirically operationalized and their significance was tested applying logistic (logit) analysis separately for the Type I and Type II classification errors identified in an HIP study. The results indicated that the effect of all of the five hypothesized factors on misclassifications is statistically significant. The inconsistency of the cues (firm‐specific factors) may be the main factor causing errors in evaluation. Moreover, the failure process is another important factor (Type I error). Thus, human bankruptcy prediction can be improved mainly by checking the consistency of financial statements (that they give a true view of the firm’s economic status) and by paying special attention to timely identification of the possible failure process. Future HIP studies on bankruptcy prediction and also other economic events should pay attention to control the kinds of sources of disturbance identified in this study, to maintain validity.

The purpose of this study is to find the effect of transformational leadership in profitability in different contexts.

Data are gathered of 200 Finnish firms. Profitability is measured by profitability ratios one to two years after the survey to take account of lagged effects. The sample is split into sub-samples with respect to four context variables indicated by prior research to be important for transformational leadership: size, competition, perceived environmental uncertainty (PEU) and research and development (R & D) effort. The effect of leadership dimensions on lagged profitability was assessed by partial least squares analysis.

Factor analysis gave a five-factor solution for transformational leadership variables indicating dimensions as: challenging, enabling, visioning, rewarding and contesting. Results did show that transformational leadership has a weak general effect on profitability. Results also offer some support for hypotheses for the strong effects of transformational leadership in different contexts. Enabling has an effect in low competition context; rewarding has an effect in low PEU, low competition and high R & D contexts; and contesting has an effect in large companies and in high PEU context.

The commonly used Bass’ measurement of transformational leadership was not used here; instead, Kouzes and Posners’ modified version was in use. Factor analysis of this version resulted to the three factors only in a few loadings, even if high.

The importance of rewarding behavior of leaders is even stronger than previously thought. Thus, managers should concentrate more on the positive feedback of followers.

This paper fulfills a gap of research on leadership and profitability and also stresses the importance of situational variables which may affect the usefulness of different leadership styles.

The purpose of this study was to examine Finnish seventh‐graders' (13 to 14 years old) nutrition health attitudes, perceptions of skills, reported behaviour and perceptions of families' and friends' nutrition health‐related behaviour.

The research data were collected in a baseline situation through a structured questionnaire presented to seventh‐graders (n=188) in four secondary schools, both rural and urban, in Eastern Finland. Two of the schools were experimental and two were control schools. All schools implemented nutrition health education according to the objectives of the national curriculum for basic education. Additionally, the experimental schools were developing their nutrition health education by using an ICT‐based learning environment.

The results show that seventh‐grade girls had a greater probability to follow healthy eating habits compared to seventh‐grade boys. Parental support had an important role in seventh‐grade adolescents' healthy eating habits and food choices. Additionally, adolescents' own healthy food preparation and choice skills were associated with healthy and versatile eating among seventh‐graders. As expected, no significant differences between the experimental and control schools were found at this baseline situation.

In Finland, strategies and curricula have been developed in schools to encourage children and adolescents to choose a healthy diet and to prepare healthy meals. Having high‐quality school lunches available to all and practical home economics as a school subject are good examples of well‐implemented nutrition health education, which could serve as model for nutrition health promotion worldwide.