No full-text available
To read the full-text of this research,
you can request a copy directly from the authors.
Youth involvement in food preparation practices at home: A multi-method exploration of Latinx youth experiences and perspectives
Abstract
Youth are frequently involved in preparing meals for themselves and family members. Latinx youth may be more likely to be involved in food preparation compared to youth from other ethnic backgrounds. Involvement in food preparation has been linked to various positive health outcomes, such as better diet quality and higher self-esteem. However, little is known about how youth come to be involved in food preparation at home. In addition, previous research has failed to explore the perspectives of youth regarding their role in food preparation. The objective of the present study was to qualitatively explore the food preparation practices of youth from im/migrant Latinx families. A multi-method study consisting of participatory focus groups embedded within an ethnographic fieldwork period was conducted. Participatory focus groups with Latinx youth featured inclusive discussions and participatory techniques, such as draw-write-tell activities, photo-elicitation activities, a decision-making chart activity, and listing activities. Twenty-three youths ages 9-17 years participated in this study. A thematic analysis uncovered themes related to gender norm expectations, specific cooking skills bound by age and food type, and food preparation as an important household contribution. Findings illustrate the diverse experiences of Latinx youth in food preparation. The investigation of youth involvement in food preparation in the home environment may identify potential targets for obesity prevention and dietary health promotion.
... The development of cooking skills requires that individuals experience a culinary socialization process, through which they learn culinary patterns from various agents (individuals, groups, and institutions) for proper functioning within their social group (Kushkova, 2011). In culinary socialization, distinct agents assume varying roles over time; however, mothers are still considered the main agents of culinary socialization (Banna et al., 2016;Bowen & Devine, 2011;Mazzonetto et al., 2020;Martin Romero & Francis, 2020;Smith et al., 2016;Wolfson et al., 2017). ...
... Mothers are defined as women who have had at least one child, or as those who raise or educate a child or adolescent with whom they establish maternal bonds (Michaelis, 2020). Women have been considered the main sources of culinary learning in the family (Mills et al., 2017b) and, although to a lesser extent than in past decades, still play a central role in domestic activities -this is related to the culture in which they are embedded (Bowen & Devine, 2011;Mazzonetto et al., 2020;Martin Romero & Francis, 2020;Smith et al., 2016). Culinary knowledge is transmitted by mothers, grandmothers, and aunts because they are primarily responsible for preparing family meals, which provides a more regular observation of their behaviours and attitudes (Engler-Stringer, 2010;Smith et al., 2016). ...
... Culinary knowledge is transmitted by mothers, grandmothers, and aunts because they are primarily responsible for preparing family meals, which provides a more regular observation of their behaviours and attitudes (Engler-Stringer, 2010;Smith et al., 2016). The transmission of culinary knowledge between mothers and children can occur through observation (Martin Romero & Francis, 2020) and by receiving meal preparation tasks (Banna et al., 2016;Mazzonetto et al., 2020;Smith et al., 2016). Mothers also teach techniques when providing recipes to their children (Wolfson et al., 2017) or even general guidance without precise measurements since they often tend to not use measuring utensils or follow recipes (Smith et al., 2016). ...
Background: Cooking at home has been associated with better diet quality and, consequently, promoted by nutrition guidelines as necessary to avoid or reduce ultra-processed food consumption. Mothers are the main agents of culinary socialization, and the main cooks in the context of the home environment. Therefore, to effectively put dietary guidelines into practice it is desirable that public policies be informed by mothers’ perceptions about home cooking. The aim of this systematic review is to gather evidence on mothers’ perceptions about cooking-related matters at home. Methods: Qualitative studies or qualitative data from mixed methods studies which investigated mothers’ perceptions about cooking at home will be included in this review. Databases to be searched for published studies include SCOPUS, Web of Science, PubMed, PsycINFO and SciELO. The search for unpublished studies (grey literature) will include Google Scholar, ProQuest Dissertations and Theses Global, as well as Brazilian Theses and Dissertations catalog, with no date or language restrictions. Titles and abstracts will be screened. The full texts of selected studies will be assessed in detail, and findings and illustrations will be extracted and aggregated. Any disagreements between the two independent reviewers that arise at each stage will be resolved through discussion, or by a third reviewer. Systematic review registration: Submitted to PROSPERO for systematic review registration: CRD42023456505.
... Qualitative studies that included focus group interviews showed that children become aware of the difficulties and ease of cooking when they participate in the cooking process [8], learn the dangers of using knives and fire [8] [9], and pay attention to foods that may cause food poisoning [9]. In other cases, children participated in cooking at home to help their families, for their future lives [9] [10], and to learn about their traditional cuisine [10]. From a parental perspective, parents' reasons for involving children in the preparation of daily meals were for developing a child's sense of responsibility, self-control, self-esteem, and independence, and children were more involved in daily meal preparations when they were curious [9]. ...
... Qualitative studies that included focus group interviews showed that children become aware of the difficulties and ease of cooking when they participate in the cooking process [8], learn the dangers of using knives and fire [8] [9], and pay attention to foods that may cause food poisoning [9]. In other cases, children participated in cooking at home to help their families, for their future lives [9] [10], and to learn about their traditional cuisine [10]. From a parental perspective, parents' reasons for involving children in the preparation of daily meals were for developing a child's sense of responsibility, self-control, self-esteem, and independence, and children were more involved in daily meal preparations when they were curious [9]. ...
... Studies on meal-related family routines in late school-age children have not all been about meal preparation as described above [5] [7] [8] [9] [10], but there are also studies that included routines such as setting up the table, cleaning up after meals, and washing the dishes [4] [11]. Involving children in grocery shopping, menu planning, and food selection has been shown to increase the weekly consumption of fruits and vegetables [12]. ...
... Similarly, this program found that vegetable preferences, self-efficacy, and attitudes toward cooking increased among non-Hispanic white students [29]. Few studies have qualitatively explored the perspectives of children regarding involvement in meal preparation [30,31] and grocery shopping behaviors. Given the potential of children being involved in food preparation to improve their diet-related behaviors, the perspectives of children from minority and low-income communities are essential for developing effective, acceptable, and equitable nutrition and cooking education programs. ...
... The children in the study reported life skills and independence as reasons for the importance of learning to cook. Similar to our study, Latinx children from low-income families noted that cooking was useful and needed to support future roles (e.g., marriage) [30]. In addition, 6-11-year-old children in New Jersey believed it was important to learn to cook in preparation for adulthood [34]. ...
... In our study, children used technology to locate recipes and cooking demonstration videos online. Comparable to our study, Latinx children also looked online for recipes and for videos and used digital platforms such as Facebook and YouTube [30]. The use of technology is an important tool among children and teens during meal preparation and is needed in future programming. ...
Minority children living in under-resourced communities are at the greatest risk for obesity and poor diet quality. Child involvement in meal preparation may be a helpful strategy to improve diet quality. This paper explores minority children’s perspectives regarding this. Eighteen children participated in a mixed methods study (online surveys, telephone interviews). Descriptive statistics were calculated for child demographic and psychosocial factors. Thematic analysis was used to code and analyze the interviews. Most children reported having cooking experience (83%) and cooking with family (94%) and exhibited high cooking self-efficacy (21.8 ± 2.9) and positive cooking attitudes (25.7 ± 4.4). Children reported helping with meal preparation (50%) and grocery shopping (41%) sometimes. The qualitative data further supported the results obtained from the children’s psychosocial factors. Most children noted the importance of learning to cook with an emphasis on life skills. Children also shared their level of involvement in cooking and grocery shopping. Most children reported using technology when cooking to find demonstration videos and recipes. These findings highlight that minority children participate in meal preparation and grocery shopping. Their perspectives are important for the development of nutrition education programs to achieve equitable dietary outcomes in minority families living in under-resourced communities.
... Our study contributes significantly to the hospitality industry by analyzing how restaurants can encourage patrons to interact with their brands. Although customer love is essential to a company's success, it still needs to be appreciated when it comes to the customers' intention to return to restaurants (Romero and Francis, 2020). Thus, examining the restaurant's customer revisit intention with integrating factors contributes to the hospitality literature (Zhao and Liu, 2023). ...
Purpose: The study examines the factors influencing customer love (physical environment, food quality, customer-to-customer interaction, and innovativeness) and revisits intention in the restaurant industry in Bangladesh.
Methods: This study applied a quantitative technique that exceedingly prescribed a methodological approach to positivism from a philosophical stance. Following the purposive sampling, 456 questionnaires were distributed, and 394 were received from the restaurant customer for analysis.
Results: Using the PLS-SEM, the salient findings have shown that physical environment, food quality, customer-to-customer interaction, and innovativeness have a positive and significant effect on customer love. Besides, customer love is fully mediated between the influencing factors of customer love and revisit intention. The findings also show that customer experience quality actively moderates the factors influencing customer love. Finally, customer love has a positive and significant effect on revisit intention.
Originality/Value: Restaurant managers may benefit from the study's findings. It can be an essential blueprint for theoretical and practical implications. The study also recommends increasing the restaurant’s performance and remaining experienced customers for future transactions.
Keywords: Physical environment, Food quality, Innovativeness, Customer-to-customer interaction (C2CI), Customer Love, Customer experiential quality and Revisit Intention.
... Esta falta de interés por colaborar o ser responsables de realizar preparaciones culinarias expresada por participantes de la investigación en su trayectoria de vida infantil, se encuentra evidenciada en la historia reciente (3) , aunque la tendencia contemporánea es formar habilidades culinarias en talleres con apoyo parental, pero fuera de los domicilios de los y las menores (22) . Niños y adolescentes admiten la interdependencia en esta etapa de la vida de hermanos/as mayores para cocinar, así como la necesidad de aprender diversas técnicas culinarias, ya que lo podrían necesitar como una habilidad útil en caso de emergencias, situación extraordinaria o con un fin de estrategia económica, al reducir gastos por compra de comida elaborada (23) . ...
Introducción.
Las masculinidades representan roles sociales diversos y un estereotipo masculino que limita el desarrollo de tareas domésticas, entre otras, el estar a cargo de la alimentación familiar. Objetivo. Interpretar los relatos de personas mayores sobre el rol de las masculinidades en la transmisión alimentaria familiar. Materiales y Métodos. Estudio exploratorio con enfoque cualitativo utilizando la metodología de la Teoría Fundamentada de Strauss y Corbin. Participaron personas mayores de género masculino, a los que se les aplicó entrevista semiestructurada. Los datos fueron analizados a través de codificación abierta, axial y selectiva, lo que permitió identificar las categorías centrales que fueron la base del levantamiento de teoría que responde al objeto de estudio. La investigación fue avalada por comité de ética científica. Resultados. Se reconoce una cesión social de hábitos, patrones y costumbres alimentarias familiares en este grupo de personas, en especial, en etapas nóveles de su trayectoria vital. Como personas mayores, las masculinidades se adaptan a los cuidados y necesidades de sus respectivos hogares, ayudando en las compras de alimentos, elaborando preparaciones culinarias o reconociendo miembros masculinos de sus familias en el traspaso intergeneracional de saberes alimentarios. Conclusión. Desde los relatos de personas mayores participantes, las masculinidades presentan una dinámica familiar que comienza a desmitificar el rol de género femenino en el traspaso cultural de la alimentación.
... The influence can have much higher potential in low-income communities to develop both short term and long-term impacts on health and population (Flores et al., 2014). Youths also use technology and digital platforms to learn new practices and preparations in food systems (Romero and Francis, 2020). Chu et al., (2014) finds that youth's involvement in meal preparation and related processes is associated with better diet quality and higher consumption of fruits and vegetables. ...
Purpose
Unsafe food consumption results in adverse health conditions, foodborne illness and undernutrition among households and communities. The consumption of food contaminated with harmful microorganisms or with harmful pesticide residuals results in adverse health conditions and undernutrition. However, there are a number of challenges to maintaining food safety in the food systems of developing countries, like Nepal, where awareness of food safety is low and research on these issues is lacking.
Design/methodology/approach
We conducted an experiment among youth aged between 20 and 26 years in Nepal to assess their food safety awareness and affinity to safer fresh produce choices. In the classroom setting experimentations with and without information nudges conducted among 224 youth participants, participants chose one fresh produce packet among the four. We analyzed results using multinomial and mixed logit models appropriate for discrete choice modeling.
Findings
We found that the youth’s perceived higher importance of sustainable food systems and their knowledge levels on microbial contamination and foodborne illnesses play significantly positive roles. The likelihood of choosing microbial safety-labeled fresh produce or both microbial- and chemical safety-labeled fresh produce increased with nudging among those who have some knowledge of microbial contamination and foodborne illnesses – we found that the interaction of nudging and level of knowledge is significantly positive. Youth belonging to higher income classes do not necessarily have a higher affinity to safer fresh produce but with nudging, the higher income class youth have a higher likelihood of choosing safer fresh produce choices.
Research limitations/implications
Youth engagement and their awareness of food safety could be one of the important strategies to potentially develop them as effective promoters, adopters and educators in enhancing food safety in food systems in Nepal. Our predicted premium for food safety attributes points to the potential scope for the emerging market segment or business opportunities augmenting food safety in Nepal.
Originality/value
We examined the factors influencing the safer fresh produce choices among youth in Nepal. We tested whether awareness levels of microbial contamination and foodborne illness and information nudging affect the likelihood of safer fresh produce choice. Then we predicted the willingness to pay (premium) for safety attributes. To the best of our knowledge, none of the previous studies have examined this aspect in Nepal.
... The gathering of teenage girls in the kitchen aims to cook together. Cooking activity has a positive impact, as expected by parents that teenage girls like cooking and can equip themselves with cooking knowledge [57,58]. So, when teenage girls interact face-to-face while cooking in the kitchen, it will provide a fun cooking experience with friends. ...
... Interestingly, gender contributed significantly to the hierarchal regression model for cooking skills confidence but not the model for food skills confidence. This may be because cooking has traditionally been perceived as a 'woman's activity' (Beagan et al., 2008), with young girls feeling that they are expected to cook more and that it is their responsibility (Martin Romero & Francis, 2020;Mills et al., 2017). The gap found in this study may indicate that these societal norms with regard to cooking are still present and may need to be further actively targeted but despite this, both males and females need to utilise food skills such as planning and organising meals. ...
Nutritional support often focuses on cooking and food skills such as food selection, recipe planning and meal preparation. Individuals with greater cooking and food skills confidence have previously displayed higher diet quality scores and lower intakes of overall calories, saturated fat and sugar. Despite this, the cooking and food skills of team sport athletes have yet to be investigated. This study aimed to evaluate the relationship between cooking and food skills confidence and athletes' demographic characteristics. A validated measure for the assessment of cooking and food skills confidence was distributed via an online survey. Participants were required to rate their confidence on a Likert scale (1 "very poor" - 7 "very good") for 14 items related to cooking skills and 19 items for food skills. Food engagement, general health interest and self-reported fruit and vegetable consumption as a measure of diet quality were also measured. The survey was completed by 266 team sport athletes (male: 150, female: 116, age: 24.8 ± 6.1 years). Group differences were explored using t-tests and ANOVA and associations were evaluated using Spearman's correlation and hierarchical multiple regressions. Athletes' total cooking and food skills confidence was 62.7 ± 17.4 (64.0 ± 17.8%) and 83.8 ± 20.1 (63.0 ± 15.1%), respectively. Females reported greater confidence in both cooking (+20.3%, p < 0.01) and food skills (+9.2%, p < 0.01). Hierarchical multiple regressions explained 48.8% of the variance in cooking skills confidence and 44% of the variance in food skills confidence with gender, previous culinary training, cooking learning stage, general health interest and food engagement all remaining significant in the cooking skills confidence model and cooking frequency, previous culinary training, general health interest and food engagement remaining significant in the food skills confidence model. Male team sport athletes may benefit the most from educational interventions designed to increase cooking and food skills confidence.
... Data were analyzed using applied thematic analysis (ATA) developed by Guest, MacQueen, and Namey [46]. Thematic analysis has been applied as a data analytical method in previous food behavior studies (e.g., [47][48][49]). ...
Promoting children’s healthy food behavior is important in reducing the risk of developing obesity; it is therefore relevant to investigate methods to promote healthy food choices. This study’s aim was to investigate differences in rejection–acceptance mechanisms related to unfamiliar foods depending on the inclusion of tactile exercises prior to cooking and food origin. Participant observation was applied in a school setting. Eight fifth and sixth grade classes were recruited from four Danish schools (n = 129). The classes were divided into two groups: animal (AG; quail) and nonanimal (NAG; bladderwrack). AG and NAG were subdivided into two groups: food print (FP) and no food print (NFP). Applied thematic analysis was applied. During preparation/cooking, NFP displayed disgust-related rejection, whereas FP displayed inappropriateness-related rejection. FP exhibited more playful behavior. Inappropriateness and animalness drove AG rejection. NAG rejection was driven by the slimy texture of the food and the perception of it ‘not being food’. Acceptance was driven by taste and familiarity. In conclusion, the inclusion of tactile exercises could increase children’s exploratory food behavior, and the promotion of children’s healthy food behavior should not solely focus on choosing foods deemed safe and familiar, since, despite rejection during cooking, acceptance is ultimately possible.
... While this camp was also filled on a 'first come, first served' basis, with additional funding secured to increase capacity due to interest, the majority of participants were girls. This may be due to societal norms around cooking still being perceived as a woman's responsibility [66][67][68]. Future research could actively target boys for recruitment to cooking interventions, especially considering the fine motor skills required for cooking and boys underperforming in fine motor skills in comparison to girls at young ages [69]. ...
Background:
The COVID-19 pandemic has further exacerbated physical inactivity, poor dietary intake and reduced mental wellbeing, contributing factors to non-communicable diseases in children. Cooking interventions are proposed as having a positive influence on children's diet quality. Motor skills have been highlighted as essential for performance of cooking skills, and this movement may contribute to wellbeing. Additionally, perceived competence is a motivator for behaviour performance and thus important for understanding intervention effectiveness. Therefore, this research aimed to assess the effectiveness of an adapted virtual theory-based cooking intervention on perceived cooking competence, perceived movement competence and wellbeing.
Methods:
The effective theory-driven and co-created 'Cook Like A Boss' was adapted to a virtual five day camp-styled intervention, with 248 children across the island of Ireland participating during the pandemic. Pre- and post-intervention assessments of perceived cooking competence, perceived movement competence and wellbeing using validated measurements were completed through online surveys. Bivariate Correlations, paired samples t-tests and Hierarchical multiple regression modelling was conducted using SPSS to understand the relationships between the variables and the effect of the intervention.
Results:
210 participants had matched survey data and were included in analysis. Significant positive correlations were shown between perceived cooking competence, perceived movement competence and wellbeing (P < 0.05). Children's perceived cooking competence (P < 0.001, medium to large effect size), perceived movement competence (P < 0.001, small to medium effect size) and wellbeing (P = 0.013, small effect size) all significantly increased from pre to post intervention. For the Hierarchical regression, the final model explained 57% of the total variance in participants' post-intervention perceived cooking competence. Each model explained a significant amount of variance (P < 0.05). Pre-intervention perceived cooking competence, wellbeing, age and perceived movement competence were significant predictors for post-intervention perceived cooking competence in the final model.
Conclusion:
The 'Cook Like A Boss' Online intervention was an adapted virtual outreach intervention. It provides initial evidence for the associations between perceived cooking competence, perceived movement and wellbeing as well as being effective in their improvement. This research shows the potential for cooking to be used as a mechanism for targeting improvements in not only diet quality but also movement and wellbeing.
Trial registration:
NCT05395234. Retrospectively registered on 26th May 2022.
... Some of the biggest recipe websites on the World Wide Web contain not only recipes posted by the website designers, but also personal recipes uploaded by subscribed users [19]. Research has shown that individuals use the World Wide Web to learn how to cook, to find recipes [20][21][22][23], and to find ideas to plan meals [24,25]. In fact, the digital convenience of being 'at hand' has made the internet favored by people when compared to printed sources [22]. ...
Cooking is crucial to the achievement of healthy eating habits, and the internet, as host of culinary recipes websites, is a medium for the dissemination of cooking-related content. Research has revealed that most recipes available on internet sites do not have healthy characteristics when compared to recommendations for healthy eating, even the ones promoted as ‘healthy’. This study investigated culinary recipes available on the ‘healthy eating’ section of a popular Brazilian recipe-sharing website. Recipes (n = 814) were analyzed with a validated framework based on national dietary guidelines. Ingredients (n = 5887) were classified according to the extension and purpose of their industrial processing. The recipes’ titles were content analyzed to identify the health-related words and phrases used. Recipes contained ultra-processed foods and not enough unprocessed or minimally processed foods, such as legumes (4.7%, n = 380), nuts and seeds (18.4%, n = 150), and fruits (n = 32.7%, n = 263). The recipes’ titles mentioned 564 health-related terms, appealing to physical characteristics, including weight loss, and fads, such as gluten-free, dukan, low-carb, detox, fitness, ripped body, and belly burner. Therefore, the ‘healthy’ recipes available on the Brazilian recipe-sharing website presented many aspects not in accordance with national dietary guidelines.
... In order to remember and understand, Show & Tell was defined as first stage, encompassing a photovoice exercise, i.e., photo taking and -elicitation. The visual picture taking approach is an enabling technique often used to give children and youth a voice (photovoice), e.g. in obesity prevention (Darbyshire et al., 2005;Findholt et al., 2011;Martin Romero & Francis, 2020;Woolford et al., 2012) or weight management programs (Woolford et al., 2012). In the presented study, children took photos of their snacks and described them to each other. ...
To tackle current nutritional issues like obesity, it could be valuable to involve children in the development of healthy food products that they will actively chose and enjoy. The aims of the present exploratory study were (i) to assess a methodology for early-stage idea generation through co-creation, for the development of healthy snacks with pre-adolescents, and (ii) to compare two settings, creative focus groups (CFG) and an online community (ONL). Three steps were defined to allow the gradual exploration of the topic and mutual learning throughout the process: (1) Show &Tell: photo taking and -elicitation to understand what children ate; (2) Reflect: a sorting task of the pictures to discuss and reflect on snacking practices (3) Create: an idea generation step, in which a newspaper article describing an idea for a new healthy snack was created. To increase engagement and creativity, gamification strategies were used. Our results demonstrated that children (preadolescents) can create new food product ideas, with the proposed process, using enabling and creative techniques. In the CFG the trained moderator could steer the group to the co-creation goal. The setting facilitated teamwork and group learning, collaborative ideas considering preferences of peers and produced a few detailed and mostly actionable ideas. In the ONL less control over the process was possible. The setting produced many ideas varying in the degree of detail and actionability focusing on individual preferences. The feedback and observations from our study, particularly in the CFG setting, implied that the creative approach was highly engaging for participants. Further research is necessary to assess the potential of initial ideas developed by pre-adolescents.
... This makes sense considering that adolescents in most households are not responsible for making decisions on food purchases and preparation 36 . Studies have shown that involving adolescents in food preparation increases diet quality and bettereating patterns 39 and is a good way to pass down food traditions 40 . Public health programs should encourage the involvement of adolescents in food purchase, preparation, and the use of digital platforms like YouTube and Cookpad to learn new food preparation techniques and increase dietary diversity. ...
Background: Childhood obesity is a growing public health concern worldwide. Unfortunately, the health interventions remain biased towards addressing undernutrition. Aims: The study aimed to summarize the evidence on the determinants of obesity among adolescents in Zimbabwe. Methods: The Bronfenbrenner socio-ecological model (SEM) was used to classify these determinants: individual, social, environmental, and economic or government policies. The five-stage Arksey and O’Malley review methodology was used to formulate research questions, systematically search, and screen for relevant studies done between 2010 and 2020, data extraction, and summarizing the evidence. Google, PubMed, Google scholar, and United Nations websites were searched to identify relevant studies. The search yielded 22 results. Anthropometric indicators and the determinants assessed in each study were extracted. Results: Only 10 studies explored the determinants of obesity among adolescents in Zimbabwe. The risk of obesity was higher among older adolescents (16-19 years), particularly girls who reside in urban settings. Interestingly, girls had higher nutrition knowledge compared to boys. At the environmental level, fast food consumption, unhealthy snacking, low dietary diversity, carrying a packed lunchbox to school, and using non-active forms of transport to school was associated with obesity. In addition, having formally employed parents, and a small family size increased the odds of obesity. At the societal level, high family income and Christianity increased the rate of obesity. Economic instability appears to drive the availability and consumption of cheap unhealthy foods, particularly within the school environments. Conclusions: Adolescence is a critical stage where obesity starts to increase especially in girls as they graduate into adulthood. Sedentary lifestyles and the adoption of unhealthy dietary decisions appear to be exuberating this obesity problem in urban areas. School-based, family-oriented obesity prevention interventions which address gender discrepancies in eating habits and physical activity are recommended in these and related settings. Keywords: Adolescents, obesity, socio-ecological model, malnutrition, Zimbabwe.
... This may be due to cooking generally being traditionally perceived as a 'woman's activity' by both men and women (Beagan et al., 2008). Studies in gender roles have shown that young girls feel they are expected to cook more than boys, with women commonly feeling it to be their responsibility to learn to cook Romero & Francis, 2020). However, teaching boys cooking skills may have additional benefits, as fine motor skills are required for cooking skills and research into the effect of sex on motor skills suggests that girls' fine motor skills outperform boys' at very young ages (Kokštejn et al., 2017). ...
Cooking interventions are emphasised as promising methods for changing children's food-related preferences, attitudes and behaviours. However, criticisms remain, including relatively weak intervention designs; lack of validated tools, and limited underpinning theory. Therefore, this research aimed to assess the effectiveness of a theory-driven co-created children's cooking intervention with underpinning rationale for the content, using a validated measure.
‘Cook Like A Boss’ was a one week, controlled cooking camp style intervention. Thirty two children aged 10–12 years participated. The intervention was developed using the Cook-Ed model for planning, implementing and evaluating cooking programs and was underpinned by Social Learning theory and Experiential Learning theory. The intervention content was developed in a co-creation process with the research team, a chef and the children. The underlying developmental skills required for the recipes were assessed to ensure they were age-appropriate. Children completed pre and post measurements including perceived cooking competence. Process evaluations were also gathered.
There was a significant increase in perceived cooking competence after the intervention (P < 0.05) and a significant difference between the intervention and control group (P < 0.001). Additionally, process evaluations found the intervention to have high fidelity and dose received and that it was received extremely positively.
The ‘Cook Like A Boss’ children's cooking camp was an effective multidisciplinary co-created intervention with a vulnerable group, e.g. children, guided by a model and underpinned by theory. The content was developed to ensure it was age-appropriate and achievable for the children. This approach could act as a template for future children's cooking interventions.
... Cookbooks facilitate the inclusion of ingredients in preparations (Hartman et al., 2013), are a source of learning about different foods, and of inspiration for what to cook (Swan et al., 2018). Digital platforms such as the internet and social media are also places where recipes can be found (Doub et al., 2016;Engler-Stringer, 2010;Renner et al., 2019;Tobey et al., 2019), especially ones not learned from the family (Romero and Francis, 2020). ...
Cooking is encouraged as a strategy for health promotion in many countries, including Brazil. Culinary recipes are important aids for individuals who cook, but methods for the assessment of their healthiness are incipient. This study's aim was to develop a qualitative framework to assess culinary recipes' healthiness based on both editions of the Dietary Guidelines for the Brazilian Population. Framework's construction and validation employed a qualitative approach which involved familiarization, identification of a thematic framework, indexing, refining and submission to an expert panel. Framework's intra and interrater agreements were assessed after application to 83 recipes. The framework is organized into nine overarching assessment categories with eleven components – whole cereals, breads, and pasta; fruits; vegetables; legumes; nuts and seeds; meats and eggs; added fat; sauces; seasonings; foods with high sugar concentration; and cooking method. Face validity was achieved after consultation with an expert panel. Framework's overall intra (κ = 0.98) and interrater (κ = 0.94) agreement was found to be almost perfect, as well as all individual components (all κ > 0.84). The proposed framework can be used as an evaluation tool for health promotion, both in practical and in research settings.
... Data analysis was primarily concept driven although data driven analysis was included to give way to exploration of new themes (Gibbs, 2008). Thematic analysis has been applied in prior empirical research within the research field of food choice and food behavior (Højer, Wistoft, & Frøst, 2020;Martin Romero & Francis, 2020;Ogden & Roy-Stanley, 2020;Puddephatt et al., 2020). ...
Danish early-phase adolescents only consume one-third of the officially recommended amount of fish. The objective of this study is to investigate the effect of a five week sensory-based experiential theme course with fish on 11- to 13-year old early-phased adolescents’ food literacy and acceptance of fish. Study design was a quasi-experimental intervention. 32 Food Knowledge school classes were recruited from the eastern part of Denmark. Classes were assigned to intervention group (n = 185), control group 1 (n = 123), only baseline and follow-up survey, or control group 2 (n = 75): one oral lecture between baseline and follow-up survey. Mixed methods strategy was applied: baseline and follow-up survey, participant observation, telephone-, and group interviews. Before between study group analysis control groups were pooled. The following key effects of the intervention were observed: knowledge on fish and cooking increased within specific areas, skills related to fish and cooking increased, especially in girls. Furthermore, the social dimension and helping each other were important elements. In the intervention group no positive effects were observed for liking or assessment of fish disgust; however, theme course evaluation showed that 47% had become curious on tasting other kinds of fish and 38% stated a higher liking for fish after participation. Furthermore, teachers reported an increase in acceptance of fish in the children as a result of participating. In conclusion food literacy and fish acceptance were increased through participation in a five week sensory-based experiential theme course with fish.
... (1) Show and Tell: Photovoice and photo elicitation are methods from participatory action research that enable children and youth to record and reflect on their realities. The methods have been used in previous research about food habits of children and youth by Findholt et al. (2011) and Martin Romero and Francis (2020). In our study children took photos of snacks they ate and then either described their snacks in a guessing game or posted them on an interactive food blog with a description. ...
According to the WHO, childhood obesity is one of the most serious public health challenges of the twenty-first century. In this context, finding ways to make the healthier food choices the preferred ones can be a valuable contribution to solving this multifaceted problem. Sensory and consumer science offers a wide range of tools that can support the development of healthy and well-accepted food alternatives. In traditional sensory and consumer science, children would be involved in the product development process either as testers or informants. However, in our opinion, it would be valuable to extend their role to co-creators or co-designers, an approach already more established in the field of innovation and design, where children actively participate in the idea generation and development of healthy food that they will like and choose. Our own experience has shown that involving children in the idea-generation step for healthy food can be highly motivating and stimulating for them. In this opinion article, we discuss why it is important to include children actively as a relevant consumer segment in product development and suggest a process and methods that could be valuable for brainstorming about food ideas with children.
The present study investigated levels of awareness about the impact of loadshedding on the generation of household food wastes in Merafong City Local Municipality in South Africa. The research also assessed the statistical associations between socio-economic factors and food waste generation due to load-shedding. The stratified systematic sampling approach was used to select 105 survey participants. Face-to-face interviews were conducted by means of a questionnaire. The survey data were captured in Microsoft Excel (SPSS) and analysed using the Chi-squared (χ2) test and descriptive statistics. The study findings revealed a very strong association between type of settlement (χ2 = 39.8, p = 0.002 < 0.05, Cramer’s V = 0.355), monthly income (χ2 = 76.0, p = <0.001 < 0.05, Cramer’s V = 0.381), and the number of people living in the household (χ2 = 38.8, p = 0.029 < 0.05, Cramer’s V = 0.304) with the contribution of load-shedding to household food waste. Overall, the study has identified the contribution of loadshedding on food waste generation. It is thus imperative for future studies to not only quantify the impact of loadshedding on food waste generation in Merafong but to also develop strategies to mitigate these negative effects on communities.
Purpose
This study explored how Brazilian young adults who cook interact with cooking-related content on social media and how such content fits their cooking routine.
Design/methodology/approach
Semi-structured interviews ( n = 31) were transcribed, inductively and reflexively thematic analysed.
Findings
Interactions happened both in recreational and intentional ways, which coexisted and alternated depending on participants' motives and schedules. Recreational interactions such as browsing and saving happened more for self-entertainment and to some participants, to help meal planning and food shopping. Intentional interactions such as searching and sharing happened to fulfil specific needs which arised on cooking occasions, leading to agency development. Young adults who self-identified as being less experienced in cooking reported checking and comparing many recipes, as well as relying on video features to improve skills and develop self-efficacy. Despite showing agency in cooking-related matters, participants perceived lack of time to cook as an important barrier to cooking more. Intentional interactions with cooking content were linked to more established cooking routines, indicating the importance of social media to young adults' development of self-efficacy and improvement of skills.
Originality/value
The use of social media to search for cooking-related content is recommended by Brazilian dietary guidelines to develop cooking and food skills, but research on if and how the interaction occurs, and the resulting knowledge is put into practice, is scarce. This study addressed this gap and proposed practical implications to inform the development of interventions employing social media to improve young adults' cooking skills and health.
APoF as a chemistry learning medium express how education achieve the sustainable development goals through it's integrated tools
O desenvolvimento de habilidades culinárias tem sido apontado como importante fator associado à melhor qualidade da alimentação e a diminuição da transmissão dessas habilidades entre gerações tem favorecido o maior consumo de produtos ultraprocessados. No entanto, ainda há escassez de estudos que avaliem as habilidades culinárias da população brasileira, e se ressalta que, até o momento, não foram encontrados estudos no Brasil que tenham avaliado tais habilidades em adolescentes. O objetivo deste estudo foi avaliar a associação entre habilidades culinárias autopercebidas e qualidade do consumo alimentar de adolescentes. Trata-se de um estudo transversal com adolescentes da rede pública de ensino de Itaqui/RS. Foram investigadas variáveis demográficas e socioeconômicas, habilidades culinárias autopercebidas e frequência semanal de 22 itens alimentares, a qual deu origem ao índice de qualidade do consumo alimentar. As médias (DP) do índice de qualidade do consumo alimentar, de acordo com as habilidades culinárias autopercebidas, foram calculadas para toda a amostra e estratificadas por sexo, utilizando-se teste ANOVA ou Mann-Whitney. Calcularam-se IC95% e o nível de significância considerado foi de 5%. Observaram-se maiores médias (DP) do índice de qualidade do consumo alimentar entre adolescentes do sexo feminino que relataram saber “escolher os alimentos” [59,99 (9,43)] (p=0,027), “temperar” [60,53 (9,58)] (p=0,0109), e “combinar ingredientes ou preparações” [61,14 (9,64)] (p=0,0051). Já no sexo masculino, maior média (DP) do índice de qualidade do consumo alimentar foi observada entre adolescentes que referiram saber “lavar, descascar, cortar ou medir ingredientes” [(62,16 (10,69)] (p=0,0012). Ainda, observou-se associação positiva do índice de qualidade do consumo alimentar com número de habilidades culinárias autopercebidas no sexo feminino (p de tendência=0,003). Este estudo evidenciou que maior número de habilidades culinárias autopercebidas pode estar associado a melhor qualidade no consumo alimentar de adolescentes.
O desenvolvimento de habilidades culinárias tem sido apontado como importante fator associado à melhor qualidade da alimentação e a diminuição da transmissão dessas habilidades entre gerações tem favorecido o maior consumo de produtos ultraprocessados. No entanto, ainda há escassez de estudos que avaliem as habilidades culinárias da população brasileira, e se ressalta que, até o momento, não foram encontrados estudos no Brasil que tenham avaliado tais habilidades em adolescentes. O objetivo deste estudo foi avaliar a associação entre habilidades culinárias autopercebidas e qualidade do consumo alimentar de adolescentes. Trata-se de um estudo transversal com adolescentes da rede pública de ensino de Itaqui/RS. Foram investigadas variáveis demográficas e socioeconômicas, habilidades culinárias autopercebidas e frequência semanal de 22 itens alimentares, a qual deu origem ao índice de qualidade do consumo alimentar. As médias (DP) do índice de qualidade do consumo alimentar, de acordo com as habilidades culinárias autopercebidas, foram calculadas para toda a amostra e estratificadas por sexo, utilizando-se teste ANOVA ou Mann-Whitney. Calcularam-se IC95% e o nível de significância considerado foi de 5%. Observaram-se maiores médias (DP) do índice de qualidade do consumo alimentar entre adolescentes do sexo feminino que relataram saber “escolher os alimentos” [59,99 (9,43)] (p=0,027), “temperar” [60,53 (9,58)] (p=0,0109), e “combinar ingredientes ou preparações” [61,14 (9,64)] (p=0,0051). Já no sexo masculino, maior média (DP) do índice de qualidade do consumo alimentar foi observada entre adolescentes que referiram saber “lavar, descascar, cortar ou medir ingredientes” [(62,16 (10,69)] (p=0,0012). Ainda, observou-se associação positiva do índice de qualidade do consumo alimentar com número de habilidades culinárias autopercebidas no sexo feminino (p de tendência=0,003). Este estudo evidenciou que maior número de habilidades culinárias autopercebidas pode estar associado a melhor qualidade no consumo alimentar de adolescentes.
Social media platforms are readily accessible sources of information about cooking, an activity deemed crucial for the improvement of a population’s diet. Previous research focused on the healthiness of the content shared on websites and blogs, but not on social media such as YouTube®. This paper analysed the healthiness of 823 culinary recipes retrieved from 755 videos shared during a six-month period on ten popular Brazilian YouTube® cooking channels. Recipes were categorized by type of preparation. To assess recipes’ healthiness, ingredients were classified according to the extension and purpose of industrial processing, in order to identify the use of ultra-processed foods. Additionally, a validated framework developed from criteria established in both editions of the Dietary Guidelines for the Brazilian Population was employed. Recipes for cakes and baked goods, puddings, snacks and homemade fast foods, which were among the most frequently posted, contained the lowest proportion of unprocessed/minimally processed ingredients and the highest proportion of ultra-processed ingredients. Recipes containing whole cereals, fruits, legumes, nuts, and seeds were scarce. Results indicate that users should be critical about the quality of recipes shared on YouTube® videos, also indicating a need for strategies aimed at informing individuals on how to choose healthier recipes or adapt them to become healthier.
Objective
Health literacy (HL), skills for accessing, appraising and using health information in health decision-making is implicated in adolescents’ health behaviors. HL skills develop through scaffolding, modeling, practice and opportunity. Therefore, adolescents’ HL skills are likely closely tied to parents’ HL and health behaviors. Yet, no studies have examined the dyadic interdependence of the relationship between HL and health behaviors between parents and adolescents. The purpose of this study was to determine the interdependence of adolescents’ and parents’ HL and health behaviors.
Methods and Measures
Data were collected from 300 parent-adolescent dyads via Qualtrics Panel. Dyads completed identical measures of their HL, diet, physical activity, sedentary activity, cigarette-smoking, vaping, and alcohol binge-drinking behaviors. Data were analyzed using Pearson correlations and the Actor-Partner Interdependence Model.
Results
Within-dyad correlations were significant for HL and all health behaviors assessed. After controlling for covariates and partner effects, adolescents’ HL was related to their sugar-sweetened beverage intake, sedentary activity, and substance use. After controlling for covariates and actor effects, adolescents’ HL was related to parents’ sedentary activity, binge-drinking, and vaping while parents’ HL was related to adolescents’ sedentary activity.
Conclusion
Our results suggest that there is interdependence in these relationships especially for risk behaviors.
The improvement of food preparation skills is beneficial for students with autism spectrum disorder (ASD) to strengthen their employment skills and improve their independent living ability. To enhance the skill development of ASD in food preparation with safe approaches, virtual reality (VR) was used in this study. A single-subject research method and multiple probes across the subject’s design were used. The participants were three 10th-grade students with ASD in a vocational high school. The training program of a food preparation curriculum was supplemented with sixty-minute VR sessions over 2 weeks, five times per week to collect data on the average procedural accuracy and completion time. The results indicate that procedural accuracy was improved and the effects were retained after the intervention. Although the average completion time was improved, the results of the simplified time-series analysis were not statistically significant.
Background: Traditionally, adolescent participation in research has been tokenistic. Adolescents are rarely afforded the opportunity to influence decision-making in research designed to prevent obesity. Engaging adolescents in meaningful decision-making may enhance research translation. This review aimed to analyze the current modes and nature of adolescent participation in obesity prevention research decision-making.
Methods: A systematic scoping review was conducted using Arksey and O'Malley's six-stage framework. Six major databases were searched for peer-reviewed primary research studies with adolescent participation related to obesity, physical activity, and diet. Modes of adolescent participation were categorized based on the Lansdown-UNICEF conceptual framework for measuring outcomes of adolescent participation. The framework outlines three modes of meaningful participation: (i) consultative, which involves taking opinions and needs into consideration; (ii) collaborative, where adolescents are partners in the decision-making process; and (iii) adolescent-led participation where adolescents have the capacity to influence the process and outcomes. The degree of involvement in research cycles was classified based on the National Health and Medical Research Council consumer engagement framework. Five stages of the research cycle were determined: identify, design and develop, conduct, analyze and disseminate.
Results: In total, 126 papers describing 71 unique studies were identified. Of these, 69% (49/71) took place in the USA, and 85% (52/61) were conducted in minority or underserved communities, while males were more likely to be under-represented. In 49% (35/71) of studies, participation was consultative and 9% (6/71) of studies involved an adolescent-led approach. Furthermore, 87% (62/71) of studies incorporated adolescent participation in one or more of the research cycle's formative phases, which involve eliciting views, opinions and idea generation. Only 11% of studies engaged adolescents in all five stages of the research cycle where adolescents could have more influence over the research process.
Conclusion: Meaningful adolescent participation in the obesity prevention research cycle is limited. Empowering and mobilizing equal partnership with adolescents should be at the forefront of all adolescent-related obesity prevention research.
In the fight against foodborne diseases, expanding access to information for different groups is needed. In this aspect, it is crucial to evaluate the target audience’s particularities. This study constructed and validated an instrument containing three questionnaires to identify the level of knowledge, practices, and risk perception of food safety by low-income students between 11 and 14 years old. The following steps were used: systematic search of the databases; conducting and analyzing focus groups; questionnaires development; and questionnaires analysis. After two judges’ rounds, the final version was reached with 11 knowledge items, 11 practice items, and five risk perception items. The content validation index values were higher than 0.80. The adopted methodology considered the students’ understanding and perceptions, as well the appropriate language to be used. Besides, it allowed the development of questionnaires that directly and straightforwardly covers the rules set by the World Health Organization for foodborne disease control called Five Keys to Safer Food (keep clean; separate raw and cooked; cook thoroughly; keep food at safe temperatures; and use safe water and raw materials). Its use can result in a diagnosis for elaborating educational proposals and other actions against foodborne illness in the most vulnerable population.
The aim of this study was to assess the risk of occurrence of a foodborne outbreak and point practices determinant to achieve high Good Hygienic Practice level during handling practice from purchase to consumption of chicken meat and eggs. The risk behavior of respondents and the risk of the occurrence of a foodborne outbreak were measured using Weighted Harmonic Outbreak Prevention Index (WHOPI). WHOPI were not correlated to socioeconomic data and perception of risks. Different profiles of handling practices were identified inside each WHOPI level. Chicken meat defrost, time and temperature of egg cooking and the point of yolk were identified as the most important procedures responsible for the WHOPI level upgrades. The consumption of chicken meat and eggs were characterized as discrete distributions. The average consumption of chicken meat was 113.48 g/per day and eggs daily intake distribution was 0.92 units/day. Our results can be applied for future microbiological food safety risk assessments related to the consumption of chicken meat and eggs.
How do researchers name people respectfully in research projects? In an interview study on aspects of aging, 38 participants were invited to choose their own pseudonyms for the research. The resulting discussions show that the common practice of allocating pseudonyms to confer anonymity is not merely a technical procedure, but renaming has psychological meaning to both the participants and the content and process of the research. The care and thought with which many participants chose their names, and the meanings or links associated with those names, illuminated the importance of the process of naming. There was evidence of rules and customs around naming that further confirmed its importance both within their sociocultural worlds, and as an act of research, affected by issues of power and voice, methodology, and research outputs. We invite researchers to consider a more nuanced engagement with participants regarding choosing pseudonyms in research.
The creative research method ‘draw and write’ has been used in health, social care and education research for several decades. A literature search of studies utilising this method was conducted during the planning stages of a study exploring primary school children’s perceptions of infant feeding. A review of this literature noted a range of benefits of ‘draw and write’ in enabling child participation. However, it also identified that the method has been used inconsistently and found that there are issues for researchers in relation to interpretation of creative work and analysis of data. As a result of this, an improvement on this method, entitled ‘draw, write and tell’, was developed in an attempt to provide a more child-orientated and consistent approach to data collection, interpretation and analysis. This article identifies the issues relating to ‘draw and write’ and describes the development and application of ‘draw, write and tell’ as a case study, noting its limitations and benefits.
Objective:
We examine differences in prevalence of diabetes and rates of awareness and control among adults from diverse Hispanic/Latino backgrounds in the Hispanic Community Health Study/Study of Latinos (HCHS/SOL).
Research design and methods:
The HCHS/SOL, a prospective, multicenter, population-based study, enrolled from four U.S. metropolitan areas from 2008 to 2011 16,415 18-74-year-old people of Hispanic/Latino descent. Diabetes was defined by either fasting plasma glucose, impaired glucose tolerance 2 h after a glucose load, glycosylated hemoglobin (A1C), or documented use of hypoglycemic agents (scanned medications).
Results:
Diabetes prevalence varied from 10.2% in South Americans and 13.4% in Cubans to 17.7% in Central Americans, 18.0% in Dominicans and Puerto Ricans, and 18.3% in Mexicans (P < 0.0001). Prevalence related positively to age (P < 0.0001), BMI (P < 0.0001), and years living in the U.S. (P = 0.0010) but was negatively related to education (P = 0.0005) and household income (P = 0.0043). Rate of diabetes awareness was 58.7%, adequate glycemic control (A1C <7%, 53 mmol/mol) was 48.0%, and having health insurance among those with diabetes was 52.4%.
Conclusions:
Present findings indicate a high prevalence of diabetes but considerable diversity as a function of Hispanic background. The low rates of diabetes awareness, diabetes control, and health insurance in conjunction with the negative associations between diabetes prevalence and both household income and education among Hispanics/Latinos in the U.S. have important implications for public health policies.
When conducting photo elicitation interviews (PEI), researchers introduce photographs into the interview context. Although PEI has been employed across a wide variety of disciplines and participants, little has been written about the use of photographs in interviews with children. In this article, the authors review the use of PEI in a research study that explored the perspectives on camp of children with cancer. In particular, they review some of the methodological and ethical challenges, including (a) who should take the photographs and (b) how the photographs should be integrated into the interview. Although some limitations exist, PEI in its various forms can challenge participants, trigger memory, lead to new perspectives, and assist with building trust and rapport.
Thematic analysis is a poorly demarcated, rarely acknowledged, yet widely used qualitative analytic method within psychology. In this paper, we argue that it offers an accessible and theoretically flexible approach to analysing qualitative data. We outline what thematic analysis is, locating it in relation to other qualitative analytic methods that search for themes or patterns, and in relation to different epistemological and ontological positions. We then provide clear guidelines to those wanting to start thematic analysis, or conduct it in a more deliberate and rigorous way, and consider potential pitfalls in conducting thematic analysis. Finally, we outline the disadvantages and advantages of thematic analysis. We conclude by advocating thematic analysis as a useful and flexible method for qualitative research in and beyond psychology.
There is growing agreement among experts that an obesogenic environment, which encourage excess food intake and idealizes thinness, plays a crucial role in the epidemic of childhood obesity and eating disorders. Because parents provide a child's contextual environment, they should be considered key players in interventions aimed at preventing or treating weight-related problems. Parenting style and feeding style are crucial factors in fostering healthy lifestyle and awareness of internal hunger and satiety cues and de-emphasizing thinness. Effective interventions for prevention and treatment of weight-related problems should be approached from a health-centered rather than a weight-centered perspective, with the parents as central agents of change. This paper reviews the environmental risk factors and parents' role in the prevention and treatment of children's weight-related problems.
As researchers continue to analyze the role of parenting both in the development of childhood overweight and in obesity prevention, studies of child nutrition and growth are detailing the ways in which parents affect their children's development of food- and activity-related behaviors. Ana Lindsay, Katarina Sussner, Juhee Kim, and Steven Gortmaker argue that interventions aimed at preventing childhood overweight and obesity should involve parents as important forces for change in their children's behaviors.
The authors begin by reviewing evidence on how parents can help their children develop and maintain healthful eating and physical activity habits, thereby ultimately helping prevent childhood overweight and obesity. They show how important it is for parents to understand how their roles in preventing obesity change as their children move through critical developmental periods, from before birth and through adolescence. They point out that researchers, policymakers, and practitioners should also make use of such information to develop more effective interventions and educational programs that address childhood obesity right where it starts—at home.
The authors review research evaluating school-based obesity-prevention interventions that include components targeted at parents. Although much research has been done on how parents shape their children's eating and physical activity habits, surprisingly few high-quality data exist on the effectiveness of such programs. The authors call for more programs and cost-effectiveness studies aimed at improving parents' ability to shape healthful eating and physical activity behaviors in their children.
The authors conclude that preventing and controlling childhood obesity will require multifaceted and community-wide programs and policies, with parents having a critical role to play. Successful intervention efforts, they argue, must involve and work directly with parents from the earliest stages of child development to support healthful practices both in and outside of the home.
Encouraging children to participate in food preparation is recommended by pediatric guidelines and has been included in public health interventions. However, little is known about whether the act of preparing a food specifically increases children's intake of that food, nor is it known whether this effect might differ for healthy and familiar unhealthy foods. The present study examines whether 5- to 7-year-old children eat more of a food they prepared themselves compared to the same food prepared by someone else. Children participated in a laboratory study in which they prepared either a salad or a dessert and then had the opportunity to eat the food they prepared and/or a nearly identical food prepared by someone else. We found that children ate more of a food they prepared themselves, but no significant difference was observed in children's ratings of each food. In addition to eating more healthy foods they prepared themselves, children ate more unhealthy foods they prepared themselves, including familiar and well-liked desserts. More specific recommendations are needed if the goal of involving children in food preparation is to promote health.
The purpose of this study was to understand adolescents’ from low-income households perceptions of their involvement in home food preparation, reasons underlying the extent to which they were involved, and positive and negative consequences associated with their involvement. Semistructured interviews were conducted with a convenience sample of 19 adolescents (13-18 years). Audio-recorded interviews were transcribed verbatim. Themes were identified using grounded theory and the constant comparative method. Eight adolescents described cooking as a primary responsibility due to adult work and family schedules, age, gender, and/or cultural expectations. They were typically preparing food for themselves and their family without assistance, and making decisions about what was prepared. They identified positive and negative consequences including enjoyment and satisfaction, as well as stress and less time for other activities. Eleven adolescents mostly assisted the primary food preparer, with little input in deciding what was prepared. They identified benefits such as enjoyment and family interaction. Foods prepared by many adolescents tended to be quick and easy to prepare foods. Future studies should investigate the relationship between adultified cooking responsibilities, diet quality, and health. Also, cooking education for adolescents needs to address how to prepare a healthy family meal on a budget.
Purpose:
The purpose of the study was to describe parent and adolescent involvement in food preparation for the family and to examine whether adolescents' food preparation involvement was related to their dietary quality (e.g., fruit and vegetable intake, sugar-sweetened beverage consumption, and various common nutrients) and eating patterns (e.g., frequency of breakfast, family meals, fast food intake).
Methods:
Data from two linked population-based studies, Eating and Activity in Teens 2010 and Families and Eating and Activity among Teens were used in cross-sectional analyses. Mothers (n = 1,875), stepmothers (n = 18), fathers (n = 977), stepfathers (n = 105), and adolescents (n = 2,108) from socioeconomically and racially/ethnically diverse households participated in the study. Adolescents completed food frequency questionnaires and surveys in school. Parents individually completed surveys by mail or phone. Linear regression was used to estimate differences in adolescent dietary quality and eating patterns between those who do and do not engage in meal preparation.
Results:
Parent and adolescent report of "usually preparing food for the family" was related to several sociodemographic characteristics, including race/ethnicity (minority populations), parent education (college or higher), parent employment status (part time or stay-at-home caregiver), household size (≤3 children), and adolescent gender (female). Adolescent involvement in food preparation for the family was significantly associated with several markers of better dietary quality and better eating patterns. In contrast, parent involvement in food preparation for the family was unrelated to adolescent dietary intake.
Conclusions:
Results suggest that involving adolescents in food preparation for the family is related to better adolescent dietary quality and eating patterns. Public health interventions and health care providers may want to encourage adolescents to help with food preparation for the family. Additionally, adolescents may benefit from interventions/programs that teach cooking skills in order to increase the likelihood of participating in food preparation for the family.
The grounded theory approach to doing qualitative research in nursing has become very popular in recent years. I confess to never really having understood Glaser and Strauss' original book: The Discovery of Grounded Theory. Since they wrote it, they have fallen out over what grounded theory might be and both produced their own versions of it. I welcomed, then, Kathy Charmaz's excellent and practical guide.
Involving children in cooking has been suggested as a strategy to improve dietary habits in childhood. Interventions in schools including cooking, gardening and tasting activities have showed promising results. Several cross-sectional surveys demonstrated associations between frequency of involvement in food preparation and better diet quality. However, experimental studies confirming the beneficial effect of cooking on food choices in children are missing from the literature. The objective of the present study was to assess the effect of involving children in cooking on their willingness to taste novel foods, food intake, liking and hunger. A between-subject experiment was conducted with 137 children between 7 and 11 years old. 69 children (COOK group) participated in the preparation of three unfamiliar foods containing vegetables: apple/beetroot juice, zucchini tortilla sandwich and spinach cookies. 68 children (CONTROL group) participated, instead, in a creative workshop. Afterwards, the children were invited to choose, for an afternoon snack, between three familiar vs. unfamiliar foods: orange vs. apple/beetroot juice, potato vs. zucchini tortilla sandwich and chocolate vs. spinach cookie. The mean number of unfamiliar foods chosen per child was higher in the COOK vs. CONTROL group (P = 0.037). The overall willingness to taste the unfamiliar foods was also higher in the COOK group (P = 0.011). The liking for the whole afternoon snack (P = 0.034), for 2 of 3 unfamiliar foods and for 1 of 3 familiar foods was higher in the COOK group (P < 0.05). We did not demonstrate any difference between the two groups in overall food intake and hunger/satiety scores. This study demonstrated that involving children in cooking can increase their willingness to taste novel foods and direct food choices towards foods containing vegetables.
Objective:
To determine the relationship between cooking and selected indicators of diet quality, mental well-being, and family relationships.
Design:
Data were collected as part of Youth'12, a nationally representative health and well-being survey.
Setting:
Secondary schools in New Zealand.
Participants:
A total of 8,500 students.
Main outcome measures:
Cooking ability and frequency of cooking, nutritional behaviors, mental well-being, depressive symptoms, and family connections.
Analysis:
Multiple regression analyses were conducted to examine the relationships between cooking ability/frequency and indicators of health and well-being, controlling for the sociodemographic characteristics of students.
Results:
Approximately 80% of students reported that they can cook a meal from basic ingredients either fairly or very easily. Reported cooking ability was positively associated with better nutritional indicators, better mental health indicators, and stronger family connections (P = .01). For example, adolescents reporting the greatest cooking abilities were approximately twice as likely to meet the recommendations for fruits and vegetables (odds ratio, 2.1; 95% confidence interval, 1.6-2.8). Likewise, adolescents reporting the greatest cooking abilities also reported lower levels of depressive symptoms (P < .01) and greater mental well-being (P < .01) than those with less cooking ability. However, greater cooking ability was also associated with higher body mass index (P < .01). Overall, similar statistically significant relationships were observed with frequency of cooking, although not for young people who cook most days.
Conclusions and implications:
Learning to cook and having the opportunity to cook may provide a unique means for adolescents to develop life skills and contribute positively to their families. Future research examining the relationships between cooking and health may include measures beyond nutrition, such as social relationships and emotional well-being.
This paper provides a framework for developing sampling designs in mixed methods research. First, we present sampling schemes that have been associated with quantitative and qualitative research. Second, we discuss sample size considerations and provide sample size recommendations for each of the major research designs for quantitative and qualitative approaches. Third, we provide a sampling design typology and we demonstrate how sampling designs can be classified according to time orientation of the components and relationship of the qualitative and quantitative sample. Fourth, we present four major crises to mixed methods research and indicate how each crisis may be used to guide sampling design considerations. Finally, we emphasize how sampling design impacts the extent to which researchers can generalize their findings. Key Words: Sampling Schemes, Qualitative Research, Generalization, Parallel Sampling Designs, Pairwise Sampling Designs, Subgroup Sampling Designs, Nested Sampling Designs, and Multilevel Sampling Designs
This study explores food preparation behaviors, including types of food prepared, methods of preparation, and frequency of preparation of low-income urban African American youth ages 9-15 in Baltimore City (n = 289) and analyzes a potential association to diet quality as measured through Healthy Eating Index 2010 (HEI) scores. Overall, the youth prepared their own food 6.7 ± 0.33 times per week without significant differences between age groups or genders as measured through pairwise comparison of means. Cereal, noodles, and sandwiches were amongst the foods prepared most frequently. Linear regression analysis found youth food preparation frequency was not significantly associated with total HEI (p = 0.59), sodium (p = 0.58), empty calories (p = 0.96), or dairy scores (p = 0.12). Younger age was associated with higher total HEI scores (p = 0.012) and higher dairy scores (p = 0.01) and female gender was associated with higher total HEI scores (p = 0.03), higher sodium scores (p = 0.03), and lower dairy scores (p = 0.008).
To examine the associations between home meal preparation involvement with diet quality and food group intake among children.
Grade 5 children aged 10-11 years (n = 3,398) were surveyed. Food intake was measured using the Harvard Youth/Adolescent Food Frequency Questionnaire, and diet quality was measured using the Diet Quality Index-International. Random effects regression models with children nested within schools were used to test for associations.
Higher frequency of involvement in home meal preparation was associated with higher Diet Quality Index-International scores. Children who were involved in meal preparation daily ate 1 more serving/d of vegetables and fruit compared with children who never helped (P < .001). Similar significant differences, although small, were observed for intake of the other food groups.
Children who were more involved in home meal preparation also consumed healthier diets. Encouraging parents to involve their children in meal preparation could be a viable health promotion strategy.
In this article, Marjorie Faulstich Orellana highlights the work immigrant children do as active agents in supporting and sustaining their families, households, and schools. Building on the work of sociologists who examine children's engagement in social processes, Orellana maintains that we should not lose sight of children's present lives and daily contributions in our concern for their futures. Similarly, we should not see immigrant children only as a problem or a challenge for education and for society while overlooking their contributions to family and school. Integrated into her discussion are the voices of Mexican and Central American immigrant children living in California as they describe their everyday work as helpers at home and school. These examples illustrate how immigrant children's work can be understood in many ways - as volunteerism, as opportunities for learning, and as acts of cultural and linguistic brokering between their homes and the outside world. Immigrant children and the children of immigrants comprise the new majority in many urban school districts in the United States. This fact is publicized dramatically in news articles and educational reports: for example, children in California come from homes where over eighty-eight languages are spoken (Cornelius, 1995); one in five children in the United States lives in an immigrant-headed household (Suarez-Orozco & Suarez-Orozco, 2000); and the Hispanic population of the United States grew 38.8 percent in the last decade, mostly due to immigration (James, 2000). In these forums, immigrant children are largely considered as a problem, or at best a challenge, for the educational system and for society. The focus is also on their futures, rather than their present realities. How will they be educated, acculturated, and assimilated into U.S. society? What do we (teachers,
The aim of this article was to explore the everyday activities of young children from low-income Central American (CA) immigrant families. From the perspective that everyday activities propel children's development of culturally and contextually valued behaviours and skills, 48 mothers were interviewed regarding the activities that are available to their children. Activities common to all children included personal care, mealtimes, play, and television watching. Large subsets of children were also involved in pre-academics, household chores, and conversations with adults. Special weekend activities included ‘going out’, visiting friends/family, and religious activity. The possible implications of these activities for CA preschoolers' development and for their transitions from the home to the school setting are discussed. The article concludes with suggestions for ways that educators can embed these everyday activities into classroom curricula and parent involvement programmes in order to capitalise on the strengths of CA children and their families.
Although PL 99-457 mandates a family focus to early intervention, there is a limited theoretical and empirical base to guide implementation of the new law. Ecocultural theory, which considers the sociocultural environment of the child and family, is proposed as a framework for designing intervention. To illustrate this theory, case material is selected from two ongoing longitudinal studies of families with young children with developmental delays, etiologies unknown or uncertain. Several aspects of ecocultural theory are used to illustrate its usefulness for intervention: a social constructivist perspective; the interconnected and hierarchical nature of the ecocultural niche; and the use of family-level outcomes as well as individual child outcomes. Implications for developing Individual Family Service Plans are discussed.
Using both cross-sectional and longitudinal data spanning a decade, this article analyzes how dietary behavior of household children and adults (N = 576 households) was affected by the Stanford Five-City Project (FCP). Tests of a three-part, cumulative model of bidirectional influences within the family, which conceptualizes household members as sources of influence on each other and subject to influence by an external agent, were supported. Children and adults were influenced by both each other and the FCP campaign in changing and maintaining health behaviors. This article demonstrates that public health campaigns can be made more effective if they conceptualize both children and adults as potential sources of influence. The long-term effectiveness of such efforts can be enhanced by encouraging families, as opposed to individuals, to change health behaviors.
Every cultural community provides developmental pathways for children within some ecological‐cultural (ecocultural) context. Cultural pathways are made up of everyday routines of life, and routines are made up of cultural activities children engage. Activities (bedtime, playing video games, homework, watching TV, cooking dinner, soccer practice, visiting grandma, babysitting for money, algebra class) are useful units for cultural analysis because they are meaningful units for parents and children, and they are amenable to ethnographic fieldwork, systemic observation, and interviewing. Activities crystallize culture directly in everyday experience, because they include values and goals, resources needed to make the activity happen, people in relationships, the tasks the activity is there to accomplish, emotions and motives of those engaged in the activity, and a script defining the appropriate, normative way to engage in that activity. The Ecocultural Family Interview provides a window into children's and families' daily routines and activities.
Adolescent substance use is one of today's most important social concerns, with Latino youth exhibiting the highest overall rates of substance use. Recognizing the particular importance of family connection and support for families from Mexican backgrounds, the current study seeks to examine how family obligation values and family assistance behaviors may be a source of protection or risk for substance use among Mexican-American adolescents. Three hundred and eighty-five adolescents (51 % female) from Mexican backgrounds completed a questionnaire and daily diary for 14 consecutive days. Results suggest that family obligation values are protective, relating to lower substance use, due, in part, to the links with less association with deviant peers and increased adolescent disclosure. In contrast, family assistance behaviors are a source of risk within high parent-child conflict homes, relating to higher levels of substance use. These findings suggest that cultural values are protective against substance use, but the translation of these values into behaviors can be a risk factor depending upon the relational context of the family.
Objective:
The purpose of this study was to describe family dinner frequency (FDF) by food preparation frequency (prep), self-efficacy for cooking (SE), and food preparation techniques (techniques) among a small sample in southwestern Ontario, Canada.
Design:
A cross-sectional survey was administered under the supervision of the research team.
Setting:
After-school programs, sports programs, and 1 elementary school.
Participants:
The sample included 145 participants (41% boys, 59% girls) in grades 4-8.
Variables measured:
Demographics, prep, SE, techniques, FDF, and family meal attitudes and behaviors.
Analysis:
Exploratory 1-way ANOVA and chi-square analyses were used. An ordinal regression analysis was used to determine the associations between FDF with descriptor variables (sex, grade, and ethnicity) and prep, SE, techniques, FDF, and family meal attitudes and behaviors (P < .05).
Results:
Approximately 59% reported family dinners on 6 or 7 days per week. Half of participants were involved with prep 1-6 times per week. Mean SE was 25.3 (scale 1-32), and girls performed more techniques than boys (P = .02). Participants with greater SE (odds ratio = 1.15) and higher family meal attitudes and behaviors (odds ratio = 1.15) were more likely to have a higher FDF.
Conclusions and implications:
Future health promotion strategies for family meals should aim at increasing children's and adolescents' SE.
A cooking skill scale was developed to measure cooking skills in a European adult population, and the relationship between cooking skills and the frequency of consumption of various food groups were examined. Moreover, it was determined which sociodemographic and psychological variables predict cooking skills. The data used in the present study are based on the first (2010) and second (2011) surveys of a yearly paper-and-pencil questionnaire (Swiss Food Panel). Data from 4436 participants (47.2% males) with a mean age of 55.5years (SD=14.6, range 21-99) were available for analysis. The cooking skills scale was validated using a test-retest analysis, confirming that this new scale is a reliable and consistent instrument. Cooking enjoyment was the most important predictor for cooking skills, especially for men. Women had higher cooking skills in all age groups. Cooking skills correlated positively with weekly vegetable consumption, but negatively with weekly convenience food consumption frequency, even while holding the effect of health consciousness related to eating constant. In summary, cooking skills may help people to meet nutrition guidelines in their daily nutrition supply. They allow people to make healthier food choices. It is, therefore, important to teach children and teenagers how to cook and to encourage them to develop their cooking skills.
This paper is a definition of photo elicitation and a history of its development in anthropology and sociology. The view of photo elicitation in these disciplines, where the greatest number of photo elicitation studies have taken place, organizes photo elicitation studies by topic and by form. The paper also presents practical considerations from a frequent photo elicitation researcher and concludes that photo elicitation enlarges the possibilities of conventional empirical research. In addition, the paper argues that photo elicitation also produces a different kind of information. Photo elicitation evokes information, feelings, and memories that are due to the photograph's particular form of representation.
The recognition of children's social agency and active participation in research has significantly changed children's position within the human and social sciences and led to a weakening of taken-for-granted assumptions found in more conventional approaches to child research. In order to hear the voices of children in the representation of their own lives it is important to employ research practices such as reflexivity and dialogue. These enable researchers to enter into children's ‘cultures of communication’. Drawing on detailed examples from an ethnographic study on child health and self-care, the article examines issues of power, voice and representation central to the discussion of children's participation.
Objective:
To examine the association between frequency of assisting with home meal preparation and fruit and vegetable preference and self-efficacy for making healthier food choices among grade 5 children in Alberta, Canada.
Design:
A cross-sectional survey design was used. Children were asked how often they helped prepare food at home and rated their preference for twelve fruits and vegetables on a 3-point Likert-type scale. Self-efficacy was measured with six items on a 4-point Likert-type scale asking children their level of confidence in selecting and eating healthy foods at home and at school.
Setting:
Schools (n =151) located in Alberta, Canada.
Subjects:
Grade 5 students (n = 3398).
Results:
A large majority (83-93 %) of the study children reported helping in home meal preparation at least once monthly. Higher frequency of helping prepare and cook food at home was associated with higher fruit and vegetable preference and with higher self-efficacy for selecting and eating healthy foods.
Conclusions:
Encouraging children to be more involved in home meal preparation could be an effective health promotion strategy. These findings suggest that the incorporation of activities teaching children how to prepare simple and healthy meals in health promotion programmes could potentially lead to improvement in dietary habits.
Evidence demonstrates that a gardening and nutrition intervention improves dietary intake in children, although no study has evaluated the effect of this type of intervention on obesity measures. The objective of this pilot study was to develop and test the effects of a 12-week, after-school gardening, nutrition, and cooking program (called LA Sprouts) on dietary intake and obesity risk in Latino fourth- and fifth-grade students in Los Angeles, CA. One hundred four primarily Latino children (mean age 9.8±0.7 years), 52% boys and 59% overweight, completed the program (n=70 controls, n=34 LA Sprouts participants). Weight, height, body mass index, waist circumference, body fat (via bioelectrical impendence), blood pressure, and dietary intake (via food frequency screener) were obtained at baseline and postintervention. LA Sprouts participants received weekly 90-minute, culturally tailored, interactive classes for 12 consecutive weeks during spring 2010 at a nearby community garden, whereas control participants received an abbreviated delayed intervention. Compared to subjects in the control group, LA Sprouts participants had increased dietary fiber intake (+22% vs -12%; P=0.04) and decreased diastolic blood pressure (-5% vs -3%; P=0.04). For the overweight subsample, LA Sprouts participants had a significant change in dietary fiber intake (0% vs -29%; P=0.01), reduction in body mass index (-1% vs +1%; P=0.04) and less weight gain (+1% vs +4%; P=0.03) compared to those in the control group. We conclude that a gardening, nutrition, and cooking intervention is a promising approach to improve dietary intake and attenuate weight gain in Latino children, particularly in those who are overweight.
In-depth individual interviews were conducted with mainland- and island-dwelling Puerto Rican girls (n=23) to determine how migration, acculturation, and family contexts influenced food choices. Interview data from girls with diverse migration experiences (U.S. mainland raised, recent migrants to U.S. mainland, and Puerto Rico raised) were triangulated with extensive participant observation conducted in New York State and Puerto Rico. Data analysis using a ground theory approach revealed that participants' access to traditional foods varied in three domains: mothers' (cultural orientation, health, work, and cooking skills); household (composition, presence of Puerto Rican grandmother, and cooking skills); and girls' (migration experience, food preferences and values, and cooking skills) characteristics. Four food choice types emerged from participant narratives that differed in these domains: everybody cooks, tradition keeper, seeker, and on my own. Varied language orientations and migration experiences were represented among girls across all four food choice types, ranging from consistent to limited access to traditional food, demonstrating the limitations of one-dimensional models for understanding dietary acculturation. Findings demonstrate how a multidimensional, culture-specific model, including both cultural and structural characteristics, can influence dietary acculturation at the family and household level and food choices among immigrant adolescent girls, and guide future research and interventions.
A qualitative study explored factors that influence parents' food purchasing behaviours in supermarkets and away-from-home settings, particularly the role played by nutrition information. Individual in-depth interviews were conducted with 15 parents of young children in a provincial city in New Zealand. A semi-structured protocol was used to elicit factors influencing food purchases and explore the understanding and influence of existing nutrition labels. Thematic analysis revealed that while parents wish to select good food for their families, practical factors dominate their decisions. Nutrition labels had little reported influence on food choice, largely because parents face competing demands when selecting food for their families. These factors militate against use of detailed nutrition information, especially formats that require considerable effort to comprehend.
In order to inform local action for health improvement, this pilot study used multiple methods to explore children's perspectives of environmental influences on their eating and physical activity. Thirty-nine children aged 9-11 years from a North London local authority took photos, drew maps, and attended focus groups. We found that the approach engaged children and that each of the methods returned useful, complementary information. The results highlighted a number of areas for local policymakers and practitioners to consider when developing work to prevent childhood obesity. We conclude that these methods of gaining children's views should be further developed and tested.
A sense of obligation to the family is associated with a greater belief in the importance and usefulness of education and accounts for the tendency of Asian and Latin American adolescents to have greater academic motivation than their equally achieving peers with European backgrounds.
To describe adolescent involvement in preparing and shopping for food and examine if extent of involvement is related to diet quality.
Cross-sectional study design. Past week frequency of involvement in preparing and shopping for food was self-reported on the Project EAT (Eating Among Teens) survey. Dietary intake was assessed using the Youth/Adolescent Food Frequency Questionnaire.
Middle school and high school students from Minneapolis/St Paul, MN, public schools.
Associations between involvement and sociodemographic characteristics were examined using cross tabulations. General linear modeling was used to compare dietary intakes of adolescents across different levels of involvement in preparing and shopping for food.
The majority of adolescents reported helping prepare dinner (68.6%) and nearly half reported shopping for groceries (49.8%) at least once during the past week. Greater involvement in these food tasks was related to sex (female), grade level (middle school), race (Asian American), socioeconomic status (low), family meal frequency (high), and weight status (overweight). Frequency of preparing food was related to lower intakes of fat (P<0.01) and higher intakes of fruits and vegetables, fiber, folate, and vitamin A. Preparing was related to lower intakes of carbonated beverages among female adolescents (P<0.01) and lower intakes of fried foods among male adolescents (P<0.01). In contrast, food shopping frequency was related to greater consumption of fried foods among female adolescents (P<0.01).
Adolescents should be encouraged to help with meal preparation and may benefit from interventions and programs that teach skills for cooking and making healthful purchasing decisions.
The study aimed to collect descriptive information on the decision-making processes of adult shoppers around food purchases when young children are present. Anthropological field observations were conducted on adult-child grocery shoppers. Eleven supermarkets in the Minneapolis-St. Paul metropolitan region. A convenience sample (n = 142) of adult-child shoppers at 8 budget and 3 deluxe supermarkets located in diverse urban and suburban areas. Observations registered adult-child interactions over food selections, including parental yielding or refusal strategies and child engagement in shopping. Means and frequencies were calculated for food items considered. In 67 (50.4%) of the total 133 observations, a child initiated a request. Half (55.2%) of the requests were for sweets or snacks. Nearly half (47.8%) of adults yielded to the child's request. Brands and marketing techniques appeared to be a factor in 28.6% of selections. The most frequent adult refusals either provided an explanation or ignored the request. Adults yield to children's requests for sweets and snacks nearly as often as they refuse them. However, effective refusal strategies are used by many adults. Opportunities exist in the grocery store for adults to reinforce young children's interest in food and nutrition.
To describe food-preparation behaviors, cooking skills, resources for preparing food, and associations with diet quality among young adults.
Cross-sectional analyses were performed in a sample of young adults who responded to the second wave of a population-based longitudinal study. Measures pertaining to food preparation were self-reported and dietary intake was assessed by a food frequency questionnaire, both by a mailed survey.
Males (n = 764) and females (n = 946) ages 18 to 23 years.
Cross-tabulations and chi2 tests were used to examine associations between food preparation, skills/resources for preparing foods, and characteristics of young adults. Mixed regression models were used to generate expected probabilities of meeting the Healthy People 2010 dietary objectives according to reported behaviors and skills/resources.
Food-preparation behaviors were not performed by the majority of young adults even weekly. Sex (male), race (African American), and living situation (campus housing) were significantly related to less frequent food preparation. Lower perceived adequacy of skills and resources for food preparation was related to reported race (African American or Hispanic) and student status (part-time or not in school). The most common barrier to food preparation was lack of time, reported by 36% of young adults. Young adults who reported frequent food preparation reported less frequent fast-food use and were more likely to meet dietary objectives for fat (P < 0.001), calcium (P < 0.001), fruit (P < 0.001), vegetable (P < 0.001), and whole-grain (P = 0.003) consumption.
To improve dietary intake, interventions among young adults should teach skills for preparing quick and healthful meals.
Children's influence in family decisions and consumer socialization: A reciprocal view
- K M Ekstrom
- P S Tansuhaj
- E R Foxman
Ekstrom, K. M., Tansuhaj, P. S., & Foxman, E. R. (1987). Children's influence in family
decisions and consumer socialization: A reciprocal view. Advances in Consumer
Research, 14(1).
The nag factor: A mixed-methodology study in the US of young children's requests for advertised products
- Henry
Henry, H. K. M., & Borzekowski, D. L. G. (2011). The nag factor: A mixed-methodology
study in the US of young children's requests for advertised products. Journal of
Children and Media, 5(3), 298-317.
Facilitating children's views about decisions which affect them
- O'Kane
O'Kane, C. (2000). Facilitating children's views about decisions which affect them.
Research with Children: Perspectives and Practices, 125-155.
- M Y Martin Romero
- L A Francis
M.Y. Martin Romero and L.A. Francis
Appetite 144 (2020) 104439
Children's influence in family decisions and consumer socialization: A reciprocal view
- Ekstrom