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.     

Counting the cost of healthy eating: a Swedish comparison of Mediterranean‐style and ordinary diets

The aim of this research was to examine the cost of a diet generally regarded as healthy, a Swedish version of the Mediterranean diet, and to compare it with the cost of an ordinary Swedish diet. A total of 30 individuals provided detailed dietary data collected in a randomized intervention study, examining the effect of dietary change to a Mediterranean‐style diet in patients with rheumatoid arthritis (Mediterranean group, n = 16, control group, n = 14). The data, covering 1‐month dietary intake, were examined with three different diet quality indicators to see whether the Mediterranean group consumed a healthier diet than the control group. All diet quality indicators showed that the Mediterranean group consumed a healthier diet than the control group. Consumer food prices were used to analyse the cost of the different diets. In immediate consumer cost terms, eating a healthier diet was more expensive when differences in energy intake were discounted. However, non‐energy adjusted costs showed no significant difference between the groups. Hence, if one of the reasons for choosing a healthier diet is to achieve weight loss – by consuming less energy – it is possible that healthier eating is not more expensive.     

Exploring the influence of family on adolescents’ seafood consumption choices

Seafood in the adolescent diet has many benefits, yet a number of adolescents do not consume the recommended levels. Despite this the consumption of seafood by younger consumers has received scant attention in the extant literature. Previous studies on adolescents’ food‐related behaviour tend to focus on general choice mechanisms or perceptions of food and mainly relate to fruit and vegetable intake. The present study seeks to address this gap through investigating the impact of family upon the consumption of seafood by younger consumers through exploring adolescents’ attitudes and behaviour in regard to eating seafood. Utilizing an exploratory qualitative methodology, seven focus groups of adolescents aged 13–19 years were conducted at two schools in South West England. Discussions covered a range of issues related to adolescent seafood consumption. The use of thematic content analysis found that the family, and parents in particular, exert high levels of influence over adolescents’ consumption of seafood both at home and when dining out. The parent who does the shopping and cooking has the greatest role. Sibling preferences and dietary choices also influence whether seafood is served in the home. Of value to researchers and management are the insights gleaned into the influences on adolescents’ attitudes towards and behaviour in regard to eating seafood. In particular, encouraging seafood consumption will rely upon interventions aimed at both parents and children and need to take into account adolescents’ diet and lifestyle preferences, while also acknowledging the influence of peers and the school food environment.     

Food consumption,lifestyle patterns,and body mass index of a group of white South African students

There is worldwide concern that higher education students are increasingly engaging in unhealthy eating and lifestyle practices. A total of 488 white students participated in a study aimed at investigating the current food consumption and related lifestyle patterns of students at a South African residential university. The respondents’ self‐reported weight and height was used to calculate their body mass index (BMI). Closed and open‐ended questions measured aspects of the respondents’ usual eating patterns and lifestyles. The meal patterns and composition confirmed Western‐orientated food practices, as the majority consumed three meals a day, with in‐between meal snacking, and a different meal pattern over weekends. Respondents’ food intake was further characterized by a low intake of fruit, vegetables, and dairy products and frequent consumption of foods high in fat, sugar, and sodium. Although the majority (66.8%) of the study group were classified as normal weight according to their BMI, when comparing males and females, more males than females were overweight and obese. Only 54% of the males had a normal weight compared to 82% of the females. There was, however, no statistically significant difference (p = 0.149) between how males and females in the different BMI groups felt about their weight. The study also explored the relationships between the respondents’ BMI, gender, food consumption patterns, and type of residence. The features of the food consumption patterns were depicted according to whether breakfast was eaten or not; snacking activity between meals; the consumption of ready‐prepared convenience meals, fast foods; home‐cooked meals; and eating out. There were no statistical significant differences between the BMI categories of males and females regarding their habit to eat breakfast or not; and to snack between meals either during the morning, in the afternoon or after supper. Similarly, no statistical significant differences were noted when relating the BMI categories of the gender groups to the frequency of consumption of ready‐prepared, convenience type meals, fast foods, and home‐cooked meals. However, a statistical significant difference (p‐value 0.006) was found between BMI categories per gender and general frequency of eating out. No statistical differences was noted between BMI categories, gender and place of residence irrespective of the type, whether the student lived with parents, independently in a flat or apartment, or a house with friends or a room, or in a university residence.     

Exploring the nutrition and lifestyle knowledge,attitudes and behaviour of student home economics teachers: baseline findings from a 4‐year longitudinal study

It is widely acknowledged that obesity linked with reduced exercise contributes to health problems, and that, conversely, individuals who embark on weight reducing diets may become deficient in key nutrients. It is often advocated that these problems, which can be grouped together as poor dietary practice, be tackled through education. This study attempts to examine the relationship between nutrition education and lifestyle behaviours in a select group of third level students. The Irish Home Economics curriculum aims to teach secondary school pupils about nutrition and lifestyle practices conducive to health. However, the attitudes and lifestyle practices of those teaching this subject have never been examined in Ireland. The purpose of the present 4‐year longitudinal study, whose first year findings are presented here, is to investigate the nutrition and lifestyle knowledge, attitudes and behaviours of a cohort of Irish student home economics teachers over the 4 years of their Bachelor of Education (Home Economics) degree course. The study was designed to explore possible changes in knowledge, attitudes and practices over the course of their professional education. Nutritional knowledge was measured using a 220‐question adapted version of the test devised by Parmenter and Wardle. Attitudes were measured using a questionnaire adapted from the Pan‐EU Survey on Consumer Attitudes to Physical Activity, Body‐weight and Health. Food, alcohol consumption and exercise were measured using a 7‐day reported dietary/exercise diary. Nutrient intake data were determined using dietary analysis. Weight, height and waist circumference were measured and body mass index (BMI) calculated. When starting college, student home economics teachers have broadly similar anthropometric, dietary and lifestyle characteristics to those of their contemporaries. Mean BMI was identical [24.4 kg/m² (SD 4.3)] to that reported in the North/South Ireland Food Consumption Survey (NSIFCS) for those aged 18–35 years, although energy intakes were significantly higher in the cohort of student teachers (P = 0.000). Thirty‐eight per cent were overweight or obese vs. 33.6% in the NSIFCS. Only 17% (n = 6) of students achieved an intake of 300 µg/day of folate as recommended by the Food Safety Authority of Ireland and only one the recommended intake of non‐starch polysaccharides (18 g/day). One in three students in this study smoke (16 of 48) and alcohol consumption was high. Only one student was very active. Students scored a mean of 55% (SD 8%) on the knowledge test, with similar scores attained for specific aspects of nutritional knowledge (i.e. food groups, constituents of foods, current dietary advice, nutrients, lifestyle practices). However, knowledge of nutrition definitions was weaker with a mean score of 31% (SD 8.6%). Students had a positive attitude towards food choice, the link between food and health and control over their own diet. Similar attitudes towards exercise, smoking and alcohol consumption were displayed despite students perceiving themselves as not having a balanced diet, having insufficient exercise and having regretted something done as a result of consuming alcohol. They appear to display optimistic bias in relation to health risks. These findings provide baseline data for the longitudinal study and indicate that those choosing to pursue a career as a home economics teacher in Ireland have similar nutritional and lifestyle characteristics to those of their contemporaries.     

Adolescents' sustainability concerns and reasons for not consuming sustainably

Many consumers report being concerned about sustainability but they do not necessarily consume in a sustainable manner. Understanding why this occurs is vital to encouraging sustainable consumption practices. Understanding the phenomenon in relation to adolescents is particularly important. In addition to being a significant segment of current consumers, adolescents are learning consumption habits and preferences that they will carry into adulthood. This research contributes to the domain by fulfilling two research objectives. The first objective was to develop and use a scale for measuring adolescents' sustainability concerns (ASC). The second objective was to identify and examine adolescents' reasons for not consuming sustainably. The research used a three‐stage multi‐method design that included small group interviews and two online surveys with adolescents aged 12 to 17 years. The ASC scale that we produced identifies 14 key sustainability concerns across the dimensions of environment, well‐being and society. The reasons for not consuming sustainably varied across these dimensions. For example, the most frequently reported reasons in the environmental dimension included cost and convenience whereas peer pressure and hedonic preferences were the dominant reasons for well‐being. More broadly, three groups of reasons for unsustainable consumption emerged. These included (i) limited application of sustainability concerns across consumption; (ii) deviating from concerns due to competing priorities; and (iii) limiting or eliminating personal responsibility. The contributions of this research have theoretical, methodological and practical implications for consumer researchers, social marketers and policy makers.     

Consumers' awareness,acceptance and attitudes towards functional foods in Turkey

The aim of the present study was to investigate consumers' awareness, acceptance and attitudes towards functional foods in Turkey. Eight hundred and eight people participated in this study: aged between 20 and 80 years, 38.5% were male and 61.5% were female. Participants were given a questionnaire and were asked to fill it in by themselves to minimize the influence of the interviewer. Results indicated that socio‐demographic characteristics such as age, education level and income level are important indicators of consumers' awareness and consumption of functional food. The results show that the female respondents were 2.987 times more aware of functional food than the male respondents. Similarly, the likelihood of respondents having awareness of functional food was 1.431 times greater among those who had a higher educational level than among those with a lower educational level. Consumers who used vitamin supplements were 1.228 times more aware of functional food than other consumers. The results show that older respondents were 3.395 times more aware of functional food than younger respondents. Respondents with a history of familial diseases were more likely than others to have consumed margarine with plant sterol, fruit juices fortified with vitamin C, and breakfast cereals fortified with vitamins and minerals. Those with a diet‐related problem were more likely to have consumed cholesterol‐lowering products than those without a problem. As a conclusion, this study has shown that socio‐demographic characteristics such as age, education and income levels, and prices are important indicators that influence consumers' awareness and consumption of functional food. These results suggest that this type of knowledge could affect consumers' interest in functional foods, and therefore educational strategies might be necessary to encourage the consumption of functional foods.     

Food consumption patterns,dietary quality and health status of expectant mothers: case studies in suburban and rural communities in Ghana

The study was conducted to determine the food consumption patterns, dietary quality and health status of expectant women and also to assess their level of awareness of nutritional requirements during pregnancy. Food beliefs, taboos and superstitions held by the women were also investigated. Using the purposive sampling technique, 30 pregnant women attending the Maternal and Child Health Clinic at Dodowa (rural) and University Hospital, Legon (suburban), were selected for the study. A structured questionnaire was used to collect information on the respondents’ nutritional knowledge, beliefs, taboos and superstitions and health status. A food frequency questionnaire and the 24‐h dietary recall method were used to obtain information on food consumption patterns and dietary quality. The study revealed that, although the majority of the respondents (83.3%) had some knowledge of nutrition, not all were applying it in their feeding practices because of financial constraints. With regard to consumption patterns, most of the women (83.3%) were having three meals a day, while the rest either ate twice a day or anytime they were hungry. Seventy‐three per cent of the respondents also increased their food intake during pregnancy. Foods eaten were based mainly on starchy roots and tubers, cereals and vegetables. Legumes, oilseeds and fruits were often lacking in the main meals of respondents. Although animal products were consumed daily, the quantities taken were very small to provide for adequate protein, especially in the rural area. Various types of food were avoided by some of the expectant mothers for reasons such as nausea, loss of appetite, taboos and superstition. With regard to dietary quality, respondents from the rural area had diets of poorer quality in terms of nutrient intake compared with those from the suburban area. In both communities, iron contents of diets were quite low. Forty‐seven per cent of the women interviewed were anaemic, with a higher prevalence of anaemia being observed in the rural community. Common ailments reported by the women were dizziness, headache, waist pains and malaria. Based on the results of the study, it was recommended that nutrition education for pregnant women should be stepped up at antenatal clinics especially in rural areas.     

Perceptions and trends related to the consumption of honey: A case study of North‐West Romania

The present research investigated tendencies related to the purchasing and consumption of honey and to how it is perceived by consumers. Although Romania is a traditional honey‐producing area, paradoxically, there is not a culture of consumption for this product, honey consumption being lower than in other European countries. The research objectives were achieved by investigating a representative sample of subjects from the North‐West region of Romania. The research instrument used was a questionnaire, which included questions about honey consumption, questions related to perceptions of honey, together with socio‐demographic questions. Honey is perceived to be a delicious product, delightful to consume and is considered beneficial for health by most of the respondents. A number of factors (education, occupation and age) significantly influence the perception that the respondent had of the value of honey. The most popular types of honey were acacia honey, polyfloral honey and linden honey. Respondents preferred to buy honey from a local producer, and had more confidence in domestic honey than in imported honey. Although the frequency of consumption is quite high, the quantity consumed per capita is low (on average 3 kg/year). Local honey producers should be aware that the revival of the beekeeping sector in Romania could be promoted by stimulating domestic consumption. Educating consumers to adopt a healthy lifestyle could significantly contribute to an increase in honey consumption. The paper emphasizes the need to conduct research that provides useful information about the quantitative and quality indicators of honey consumption, in order to improve marketing strategies.     

Trends in Food Attitudes and Behaviors Among Adults with 6–11‐Year‐Old Children

This study presents an analysis of survey data measuring food attitudes and behaviors among a nationally representative sample of adults with 6–11‐year‐old children for 2002–2010 from Experian Simmons Market Research. Results show numerous significantly positive improvements in attitudes and behaviors regarding healthier diets. In general, parents report increasing fiber intake, thinking about calories, and reducing sweets consumption as well as a generic effort to eat healthier. However, some areas still needing improvement include relatively neutral views that their diet is “very healthy” and that they only snack on healthy foods. While there are a number of improvements in parents' attitudes and behaviors regarding a healthy diet, the majority of the ground gained was early, from 2002 to between 2003 and 2006. This study's results suggest that a better understanding of the parental “snacking mindset” and indulgence‐healthy diet paradox might further assist in addressing childhood obesity.     

Interdependence between consumption in the North and sustainable communities in the South

The issues we want to address and discuss in this article are related to the interdependence between consumption in households in high‐income countries and life in the low‐income countries, seen in a sustainable perspective. In the consumer society the underlying premise is that ever‐escalating consumption is accepted, even desirable. During the past decade, an increasing critique of consumer lifestyle has come from environmentalists, who argue that the resource use to maintain a consumer lifestyle is putting too hard a burden on the ecosystems. We give examples of the abundant evidence of interdependence between North and South at global levels, such as climate change and appropriation of ecosystem capacities, and related to specific types of consumption such as clothing, flowers, food and cosmetics. We argue that the loss of feedback to individual households in the North is a serious barrier for change towards more sustainable consumption habits, and raise a question about how impacts of production and consumption can be communicated to consumers. On the basis of previous and ongoing research, we highlight some impacts of positive and negative labelling schemes as well as extended environmental information.     

Use of behavioral reasoning theory to examine the role of social responsibility in attitudes toward apparel donation

Drawing on behavioral reasoning theory, this study investigated drivers of young consumers’ apparel donation behavior. By examining the impact of values (i.e., benevolence and power) and reasons (i.e., other‐oriented reasons and self‐oriented reasons) on attitudes, this study highlights the different motivations individuals have for donating clothing. As predicted, benevolence was positively related to other‐oriented reasons for donations and power was positively related to self‐oriented reasons for donations. Both other‐ and self‐oriented reasons for donating influenced attitudes related to apparel donation behavior. These findings offer an overarching explanation for the seemingly disparate reasons for apparel donation previously identified.     

The role of communities in vegetarian and vegan identity construction

The recognition of the necessity to reduce meat consumption in affluent nations is now widely acknowledged. A large body of literature examines the personal factors that lead to meat reduction or avoidance, including the motivations and profiles of individuals. While excluding meat consumption from ones’ diet alone could be challenging, surprisingly, literature has sparsely examined the role of communities supporting this process, which includes both practices and convictions. This research seeks to make up for that and aims to investigate the impact of communities (both imagined and real) on the construction of vegetarian and vegan identities. To this end, nineteen semi-structured interviews were conducted with non-meat eaters, ten of whom underwent follow-up interviews. The analyses conducted focused on their practices, convictions, and interactions within communities. The findings revealed two major points: firstly, practices and convictions develop simultaneously and in relation to various types of communities; secondly, identity is constructed through both affiliation and differentiation processes. These findings offer strong theoretical and practical implications by contributing to the understanding of the impact of community-driven value-based identity built on conviction-based consumption practices. For brands, retailers and public policy makers, this research provides practical recommendations for promoting meat-free diets, not only through making information available but also by using the co-evolution of practice and convictions as leverage, and by empowering communities in the process.     

Pilot intervention with adolescents to increase knowledge and consumption of folate‐rich foods based on the Health Belief Model

Folate is important in the prevention of birth defects and in the maintenance of general health. Even after mandatory fortification, many people are still not consuming the recommended dietary allowance (RDA) of 400 mcg folate/day. Consuming a diet rich in naturally high‐folate foods, as opposed to supplementation, may offer additional health benefits and promote an overall healthy diet. The purpose of this pilot study was to test the hypothesis that a learner‐centred educational intervention based on the Health Belief Model (HBM) will successfully increase knowledge and consumption of folate‐rich foods, while increasing positive beliefs about folate and health in adolescents. A two‐group parallel control trial was conducted in two schools in Nebraska. Pre‐ and post‐study questionnaires included a folate‐based food frequency questionnaire, a HBM questionnaire and a folate knowledge test. Participants in the intervention group completed a post‐study evaluation. The intervention consisted of three 30‐min lessons followed by participant creation of podcasts. One podcast was viewed each week for 8 weeks following the lessons. Data were analysed using t‐tests to measure simple effects within the intervention and control groups, and analysis of variance to measure within‐subject effects between the groups. Folate consumption decreased in both the intervention and control groups, but these differences were not significant (P > 0.05). Significant increases (P = 0.000) in folate knowledge occurred in the intervention group. This difference remained significant (P = 0.001) when compared to the control group. Average HBM rankings significantly decreased (P < 0.05) towards ‘strongly agree’ (Likert scale of 1–6) in the intervention group (P < 0.05) for all constructs except cues to action. However, when compared to the control group, these differences were only significant for self‐efficacy and perceived susceptibility. Creating and viewing podcasts may be helpful for the retention of knowledge over time, but did not appear to be an effective cue to action for increased folate‐rich foods in this pilot study.     

Balancing health,harmony and hegemony: Parents' goals and strategies in children's food related consumer socialization

Parents play a pivotal role in socializing their children for healthy eating. The objectives of the present study were (1) to identify food socialization outcomes valued by parents, and (2) to study how parents socialize their children for (healthy) eating at home and during food shopping. Including both parents' perceptions of valued food socialization outcomes and associated processes addresses a significant gap in the food socialization literature. The study used semi‐structured, in‐depth interviews with parents of young children. Data were subsequently analysed by interpretive, thematic procedures. The sample consisted of middle‐ to high‐income families from two cities in Denmark. Findings reveal four main food socialization goals valued by parents: (1) Nutrition and Health, (2) Healthy Relationship with Food, (3) Food Assimilation and (4) Self‐Regulation and Autonomy. Parents prioritized children's acquisition of a healthy relationship with food which included preserving family relations and harmony, more than strictly attending a nutritious diet, contrasting the focus on the nutritional value of diet usually emphasised by public health authorities. The study therefore concludes that parents' notions of what constitutes healthy diets for their children is not completely aligned with common nutrition‐oriented recommendations. Also, fathers were found to play a very active role in their children's food‐related consumer socialization. The findings underline the importance of addressing the priorities and strategies of both mothers and fathers when marketers and policy makers target contemporary families regarding children's food socialization.     

Promoting healthy eating to children: a text message (SMS) feedback approach

The paper presents the design and results of a goal‐setting and feedback intervention aimed at increasing consumption of fruits and vegetables. The intervention involved 256 Danish adolescents (aged 12), and consisted of a nutrition education programme and an SMS‐based diary and feedback procedure that involved setting and modifying consumption goals. Effects were measured by comparing consumption goals and consumption data from the SMS diaries as well as from pre‐ and post‐intervention surveys. In addition to assessing the effects of the intervention on the consumption of fruits and vegetables, an objective of the study was to evaluate the intervention process in terms of attrition and goal accommodation behaviours. Based on the pre‐intervention survey, the sample was split into two groups consisting of pupils with low vs. high intake of fruits and vegetables. The diary and feedback design resulted in low attrition for both groups of pupils. Contrary to expectations, however, pupils with a high vs. low pre‐intervention intake were not less likely to reduce their intake goals during the intervention. For the pupils with low pre‐intervention intake, the intervention resulted in small but significant increases in consumption frequencies, whereas the partial effect of the SMS routines was only marginally positive. Unexpectedly, the pupils with a high pre‐intervention intake reduced their consumption of fruits and vegetables during the intervention.     

Is an Increase in Organic Consumption Accompanied by A Healthier Diet? A Comparison of Changes in Eating Habits among Danish Consumers

Several studies have shown that consumers with a high organic consumption often have dietary habits that include more fruit and vegetables but less red meat. This paper takes a novel approach by investigating whether changes in consumption of organics and improvements in dietary habits also are related. The results show that many consumers seem to improve their diet while increasing the organic consumption. Further, the study suggests that some households already have a relatively healthy diet in terms of fruit, vegetables, and meat consumption, when they start buying organic food. When organic consumption reaches a certain level, further increases in organic consumption are more likely to take place at the same time as dietary habits are improved. References to health and climate considerations seem to be the most important motivations for reducing meat consumption, while higher availability of organics is the most important reason for increasing organic consumption.