Convenience food consumption in the Nordic countries and St. Petersburg area

Building on the theoretical framework provided by sociological research on eating practices, family meals, self‐cooked meals and time use, this study examines national differences and similarities in the use of convenience food in Northern Europe. The study draws on two quantitative sets of data, the primary data set (N = 8248) collected in 2012 in Denmark, Finland, Norway and Sweden, and the complementary data set (N = 800) collected in St. Petersburg area in 2013. In general, consumers’ attitudes towards convenience food were negative. Time saving was an important motivator for convenience consumption in all countries. The effects of other attitudes were diffuse and factors such as low cost, health effects, and taste of convenience food, affected convenience consumption differently in different countries. In the four Nordic countries women used less convenience food than men. In Finland and in Norway older respondents used convenience food less often than the young. Generally, the use of convenience food was most frequent among those living alone. The effects of education and occupation were small, implying that the phase of life is more important than social stratification in explaining convenience food consumption. In the St. Petersburg data, there were no differences related to social background.     

The family meal as an ideal: Children’s perceptions of foodwork and commensality in everyday life and feasts

The present article concerns meals from the point of view of children, focusing on structural and sociocultural aspects of meals in a Western context in general, and Sweden in particular. The aim was to study children's perceptions of meals with regard to what, where and with whom meals are eaten and how meals are made. The method used was an internet‐based, ethnological questionnaire, which is a qualitative method in which participants share their experiences and values regarding a certain topic of interest in writing. A hundred and twelve Swedish children were included. The children almost exclusively chose to write about family meals. These meals were described as well‐structured and organized, and were often portrayed in an idealized way, with family members sharing proper meals at home, spending an enjoyable time together with a nice atmosphere and good conversation. The children made a distinction between everyday meals and festive meals, where the main differences were that festive meals were more prone to include extended family and friends besides the nuclear family, and were described in a more exceptional way with regard to what is served and mealtime conditions. The article concludes that the family meal functioned as a way to construct the family and as a site where children acquire norms and values about meals and family identity, but they did so in an active way, by breaking rules and by challenging norms, thereby also contributing to change. The changing nature of the family meal was also seen in an extended proper meal and the commensal aspects surrounding mealtime, as commensality included both commensal eating and commensal foodwork.     

Nudging using the ‘dish of the day’ strategy does not work for plant‐based meals in a Danish sample of adolescent and older people

Adequate nutrition is an important factor for health and well‐being in adolescents and later years. Fruits and vegetables are part of a healthy diet as important source of nutrients, but their intakes are lower than the recommendations in European countries. This study aimed to compare the choices made by adolescents and older people between three similar dishes, one based on meat, one on fish and one on vegetables, in two different conditions: a neutral (control) situation and an intervention situation in which the vegetable‐based meal was designated ‘dish of the day’. The comparisons of choices will be made within the same age group (adolescents in the control group vs. adolescents in the intervention group; older people in the control group vs. older people in the intervention group). A quasi‐randomised field trial design was used with a sample of 94 adolescents (aged 10–19 years) and 97 older people (aged ≥65 years), who were randomly allocated to intervention or control groups. In the control situation participants were asked to choose between three similar meals, one meat, one fish and one the VeggiEat dish. In the intervention, the VeggiEat dish was labelled the ‘Dish of the day’. All dishes were provided free of charge, displayed side by side in the same order and served in same portions. The dish choices showed no differences between the control and intervention groups in both age groups, and no differences were found among the other variables analysed. This nudging strategy, ‘dish of the day’, seems not to work for the Danish sample of adolescents and older people. Future nudging studies with these populations are needed in order to find the best strategy to move adolescents' and older people's food habits toward a healthier pattern.     

The impact of the meal situation on the consumption of ready meals

The context in which a meal is eaten is known to affect intake and choice of food. The purpose of this study was to investigate in what typical situations ready meals are consumed and if consumer demands vary according to different situations. With a market survey four typical ready meal eating situations were identified, and the respondent's ready meal consumption was shown to be affected by situational factors. In the different eating situations there were dissimilar reasons for consumption. Two ready meal eating situations were investigated in greater detail in order to establish what triggered the ready meal consumption in these situations. One of these meal situations proved to be convenience driven and the other time driven. A situation‐oriented approach is suggested for further ready meal product development.     

What are student preschool teachers learning about diet in their education in Norway?

This article is based on a qualitative study on diet education among student preschool teachers. The problem under discussion is: What does a student preschool teacher learn in his education about food, meals, and nutrition? The material used in the article comprises interviews with student preschool teachers at one university and one college in Norway. Preschool teacher education is a three years university college study with bachelor degree. The survey results show that student preschool teachers do not receive even the most element training, when it comes to food and meals, including nutrients, vitamins, and minerals, although education must prepare them for a job outside the kindergarten. Practical cooking was almost completely absent in their education, including hygiene. Most student preschool teachers did not know what fat they were to use in cooking. Food and senses, allergies, and food and culture were not discussed in their education. There was little correlation between the formal curricula in connection with food and meals and the training the preschool teacher students received in their education.     

Consumers' interest in learning about cooking: the influence of age,gender and education

General and governmental interest in cooking has increased recently. In part this may be because the acquisition of food preparation skills may make individuals less dependent on processed foods and reduce risks of overweight and obesity. However, little research has been conducted on consumers' interests in learning about cooking. Therefore in 2012 an online survey was conducted in Australia among 1023 adult food preparers with the aim of determining what and how they wanted to learn to cook. Questions were asked about interest in learning about cooking‐related topics, specific main meals and cooking techniques, preferred ways to learn, and their demographic characteristics. Frequency and cross‐tabulation analyses were used to compare the responses across demographic categories, and content and correspondence analyses were used to analyse meal preferences and age‐related differences. The findings show that 71% of the sample wanted to learn more about cooking. Respondents wanted to learn to cook a wide range of evening meals, especially ethnic dishes (e.g. Chinese, Thai, Italian, ‘Asian’). Most preferred to learn from television (68%), newspapers and magazines (41%), although attendance at cooking classes (34%), YouTube (27%) and special newsletters (24%) were also popular. There were few, weak associations between interest in cooking and the respondents' demographic characteristics. The findings are discussed in relation to the common problems faced by all domestic food preparers and the major opportunities to communicate about cooking.     

Pre‐school staffs’ attitudes toward foods in relation to the pedagogic meal

The aim of this study, with the pedagogic meal in focus, was to identify pre‐school staff members’ attitudes to the role of food and meals as part of daily activities at pre‐school. Interviews were carried out at 12 pre‐schools and a total of 34 pre‐school staff participated. The staff revealed strong opinions as well as ambivalence towards how food and meals should best be integrated into their daily work and pedagogic activities. The pre‐school staffs’ lack of or insufficient education and knowledge regarding food and nutrition resulted in an ambivalent and uncertain situation with respect to how they should see themselves as teachers in the meal situation. Nevertheless, most of the staff had a clear perception of what it meant to practice a pedagogic meal. It meant helping and encouraging the children to help themselves and serving as an adult model for the children at table, though this pedagogic activity was uncommon. While the staff were satisfied with the pre‐schools’ role of catering for the children, they expressed concern about or even mistrust towards the children's parents. Despite, or perhaps due to, their inadequate knowledge about food and nutrition and the lack of specific aims for the pedagogic meal, they assumed that the public sector was a better educational institution regarding foods and a better guarantor for children's food habits and dietary intake. As the teachers’ identities have changed over the past years they have not yet found a solid ground for determining how food and meals could be integrated into their everyday work as pre‐school teachers and childminders.     

Factors affecting consumer acceptance of chilled ready meals on the island of Ireland

The chilled ready meal market on the island of Ireland is relatively young but is growing rapidly. This paper focused on a consumer questionnaire (n = 702), designed to examine consumer attitudes to and consumption of chilled ready meals, in both the north and south of Ireland. This formed part of a larger study, with the questionnaire findings contributing to an in‐depth sensory study on a selected range of chilled ready meals. For a significant number of Irish consumers, consumption of these products is higher than on the UK mainland. For others, the products are purchased as a convenient alternative or a weekly treat. Respondents in urban locations were significantly more likely to consume chilled ready meals, as were men and younger, single respondents. Irish consumers are becoming more accustomed to ethnic cuisine although traditional meals remain popular. There is a clear need for developers to continue to enhance the sensory quality of these products, particularly as the primary barrier to consumption was a preference for home cooked food. However, they must also strive to maintain consumer interest in the sector, fulfil the desire for convenience and satisfy a more discerning palate.     

Sodium and ready meals: a survey of Irish consumer awareness

The aim of the study was to gain an understanding of Irish consumer attitudes towards ready meals and current sodium issues in Ireland. A questionnaire was distributed to 357 consumers via convenience quota sampling to a range of nationalities in both rural and urban/city areas of Ireland. The survey revealed that a high proportion of respondents (45%; n = 161) were worried about the amount of salt they consumed. Despite this, 58% (n = 207) stated they never look at the sodium/salt contents on nutritional labels with 68% (n = 244) claiming that sodium/salt contents would never affect their buying choice. The survey also uncovered that 76% (n = 270) of the Irish consumers surveyed consider ready meals to be high in sodium and 80% (n = 285) consider them to be an unhealthy option. Despite this, 50% (n = 179) of the respondents consumed a ready meal at least once a week with a further 17% (n = 59) consuming them two to three times a week. Of those who did consume ready meals, 78% (n = 191) chose them due to their convenience. A total of 75% (n = 269) of all the respondents said they would choose a chilled ready meal over its frozen counterpart. The reason for this being attributed to the fact that chilled ready meals were perceived to be healthier (44%; n = 158) and of better quality (54%; n = 194) than their frozen counterparts. Results from this study highlight the need for concerted actions involving consumers, manufacturers and retailers to reduce sodium levels in Irish ready meals, as despite being reasonably aware of the sodium issue consumers were not making informed choices to reduce sodium/salt consumption.     

EDITORIAL

ABSTRACT

Developments in the area of the nutritional value of Quick Service Restaurant (QSR) meals since 1990 are discussed in this paper, including the impact of the NLEA Act, the obesity issue, and changes in QSR menu items. Previous studies of the ratings of Quick Service Restaurant meals are reviewed. A replication of the Baikie, Konell and Totten (1994) study is discussed. Respondents with high nutrition knowledge found the meals to be more fattening than did those with low nutrition knowledge (p < .10). No significant differences between socioeconomic groups were found. The authors then compared the findings to previous studies of Quick Service Restaurant meal ratings.     

The retailing environment in Ireland and its effect on the chilled ready meal market

Food retailing in the island of Ireland has experienced a number of changes with the relatively recent arrival of the UK multiples. This preliminary study examined retailing developments in Ireland focusing on the chilled ready meal sector and on an identification of the factors that influence chilled food choice. Interviews, supermarket analysis, consumer focus groups and questionnaires revealed that the chilled ready meal market was experiencing a period of growth assisted by the arrival of the UK multiples, but there was great potential to further expand the market. Convenience was cited as the primary reason for purchase of chilled ready meals but taste continued to play an important role in chilled food choice. Retailers must respond by informing and educating consumers about their product offerings. In addition, they must listen to the unique needs and wants of consumers on this island to assist in the development and provision of a range of chilled ready meals suitable for the Irish market‐place.     

AN EMPIRICAL INVESTIGATION OF THE RELATIONSHIP AMONG WIFE'S EMPLOYMENT STATUS,STAGE IN THE FAMILY LIFE CYCLE,MEAL PREPARATION TIME,AND EXPENDITURES FOR MEALS AWAY FROM HOME

The allocation of time is an ultimate reflection of quality of life choices. Since the current trend for increased proportions of dual wage earner families will probably continue, data on how they allocate and consume time will help in clarification of this dual wage earner lifestyle on future consumer decision making and behaviour. Role theory is used to organize data on the relationships between consumption of time in the wives’ provider and homemaker roles. The relationship between purchased services, i.e. meal preparation, and wives’ time use is explored. Employment is related to meal preparation time, but not to the substitution of buying meals away from home. The age of the youngest child is important in explaining out-of-home meals. Implications for research and future lifestyles are discussed.     

Independent decision making of adolescents regarding food choice

The adolescence period is the stage in the life cycle in which individuals begin to develop independent decision making related to their social environment including their dietary intake. The period is fundamental in the development of longer term eating habits that may be reflected in adulthood. This study aimed to investigate the decision‐making process of adolescents and their dietary behaviour in the achievement of a balanced diet and to determine the underlying factors that may affect these choices. To meet this aim, a three phase data collection was utilized. In phase 1, a baseline questionnaire (n = 239) measured factors affecting dietary behaviour and the barriers in the achievement of a balanced diet. Phase two employed and measured respondents’ (n = 235) independent decision making by rating nineteen menu choices which reflected all options of dietary guidelines. This was analyzed through conjoint analysis. In phase three a subsample (n = 55) from the first two phases completed a food map which determined underlying reasons for food decisions and choice behaviour. Results revealed that when adolescents are given free choice they tend to follow an unbalanced diet with some diets raising concerns for their current and future health. Fifty‐seven percent of respondents displayed serious concerns in their dietary choice of which 18% were identified as requiring immediate intervention. The most noticeable factors affecting dietary choice were the desire to eat foods high in fat and carbohydrates and low in fruit and vegetable consumption. Food‐mapping indicated prior knowledge and attitudes had no effect on the choices made but that that behaviour of parents in the preparation of meals at home and peers in the selection of snack choices had the most influence on the unbalanced diet.     

Children's understanding of food and meals in the foodscape at school

Children come into contact with food in different places and contexts, i.e. ‘foodscapes’. The aim of the paper was to study what knowledge children construct regarding food and meals in the foodscape at school and how they do so, focusing on the school meal context. Observations, interviews and focus group interviews were used. The children appropriated ideas and understandings from the adult world and society as a whole and used it among their peers in the school meal situation. This included the adoption of institutional commensality, the telling of stories about food, and the classification of foods in dichotomies.     

父母陪伴对青少年非认知能力的影响 ——基于亲子共餐视角的准实验研究

采用"中国教育追踪调查(CEPS)"两期面板数据,利用双重差分倾向得分匹配法(PSM-DID),从亲子共餐这一微观视角来探究父母陪伴对青少年非认知能力的影响。结果显示,亲子共餐频率的降低对青少年的非认知能力总水平及其分维度情绪稳定性、宜人性和尽责性均有显著的负向影响,反之,亲子共餐频率的提高对青少年的非认知能力总水平有显著的正向影响,但具体从各维度来看,亲子共餐频率的提高仅对青少年的宜人性产生显著的正向影响,而对情绪稳定性和尽责性均无显著影响。     

Drivers of Socially Responsible Investing: A Case Study of Four Nordic Countries

In this study, we try to establish what determines the substantial differences in the Nordic countries’ size and composition of socially responsible investing (SRI). We investigate if these differences between Denmark, Finland, Norway, and Sweden can be associated with key characteristics in economics, finance, culture, and institutions. We find that in particular economic openness, the size of the pension industry, and cultural values of masculinity (femininity) and uncertainty avoidance can be associated with the differences in SRI in the four countries. On basis of these findings, we lay foundations for an international theory of SRI.     

Adolescent evening meal practices and attitudes toward the maternal role in evening meal preparation

The purpose of this study was to determine whether maternal employment is related to adolescent evening meal practices and to examine the attitudes of adolescents regarding the mother's role in evening meal preparation. A questionnaire was administered to 1,180 high school students in a suburban area of North Texas. Results indicated that maternal employment affects adolescent evening meals in the number of meals (i) offered per week, (ii) fully prepared by mother, and (iii) eaten away from home. Adolescent participation in meal preparation was higher for the employed group. Attitudes are different between the sexes and those with employed and unemployed mothers.     

School lunch—Children’s space or teachers’ governmentality?

This article discusses social aspects of school lunches in Norway. How do 11‐year‐old students experience and perceive their packed lunches and lunch breaks and to what extent is the lunch break a space for children's sociality or an area for teachers’ governmentality? The study is based on 25 focus group discussions and drawing and writing assignments with 165 participants. A large proportion of the students expressed that they appreciated their packed lunches because they could decide for themselves what and how much to eat. Additionally, shortage of time and disturbance and noise in the classroom could ruin a good meal. The main issue that the students raised in relation to our question of sociality was with whom they could sit and eat their packed lunches. This finding underlines the importance of considering the emotional dimensions of eating and that commensal eating is not dependent on sharing the same food. The children experienced that the lunch break was governed by an adult agenda in which they had limited opportunities to create their own spaces.     

Indoctrination or education? Intention of unqualified teachers to transfer consumption norms in home economics teaching

Almost two thirds of home economics (HE) teachers in Sweden are formally unqualified (FU). Historically, HE has focused more on fostering and prescribing the ‘right’ choices whereas the modern (2011‐) curriculum focuses on teaching consequences of choices and giving students tools for assessing alternatives. Restraining from prescribing norms requires a high degree of professionalism. The objective of this study was to empirically investigate the prevalence of intentions of FU teachers to prescribe consumption norms not supported by the curriculum. Furthermore, to investigate to what extent these intentions are correlated with years of experience as a teacher, personal preferences, or personal consumption. The intention to transfer norms were measured using the concept of intentional misalignment applied to a survey distributed to a sample of FU teachers attending complementary teacher education. A two part survey was used. The first part consisted of multiple choice questions asking the teachers how important they saw it to transfer different consumption norms to their students (e.g. to consume local or organic food). These responses were evaluated quantitatively (Spearman rank correlation, Wilcoxon rank sum test and Kruskal‐Wallis analysis of variance). The second part consisted of an open‐ended question asking teachers to describe what they saw as the most important take‐home message for students in HE. The answers were compared to the national curriculum to identify intentions to transfer unsupported norms. The study indicates that more than a third of the FU HE teachers in Sweden express the intention to prescribe specific types of consumption or to transfer consumption norms that are not supported by the curriculum. The prevalence is correlated to personal preferences and thus indicates difficulties with keeping a professional perspective. These teachers must be given collegial support and opportunities for continued education–to ensure high‐quality HE education for future generations.