A Qualitative Study on Factors that Influence Students’ Food Choices

doi:10.13188/2469-4185.1000013

Cited by 6 publications

(11 citation statements)

References 18 publications

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“…Each interview was conducted individually by the first researcher (U.D.) and lasted for approximately 60–85 minutes (Murimi et al. , 2016; Kamar et al.…”

Section: Methodsmentioning

confidence: 99%

“…Each interview was conducted individually by the first researcher (U.D.) and lasted for approximately 60-85 minutes (Murimi et al, 2016;Kamar et al, 2016). A number of semistructured interview questions were adopted from several published studies which assessed consumer's perceptions, barriers to, as well as the facilitators of whole grains consumption in the US (Chea and Mobley, 2019), the UK (Kamar et al, 2016), Australia (Foster et al, 2020) andNorthern Ireland (McMackin et al, 2012).…”

Section: In-depth Online Interviewmentioning

confidence: 99%

“…A number of qualitative studies on attitudes, perceptions and barriers towards whole grain consumption have been conducted in Western countries (Murimi et al. , 2016).…”

Section: Introductionmentioning

confidence: 99%

“…A number of qualitative studies on attitudes, perceptions and barriers towards whole grain consumption have been conducted in Western countries (Murimi et al, 2016). These studies indicated that the potential barriers of whole grain intake might be the taste of whole grains, a poor understanding of their health benefits when consumed, family influence, cost and accessibility.…”

Section: Introductionmentioning

confidence: 99%

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Perceived barriers towards whole grain consumption among the Malaysian adult population: findings from a theory-based qualitative study

Danaselvam

Siau

Sanip

et al. 2022

BFJ

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PurposeThe paper aimed to explore the factors leading to lower rates of whole grain consumption amongst the Malaysian adult population according to the Reasoned Action Approach (RAA) model.Design/methodology/approachThis paper employed a qualitative approach to explore the factors that influence whole grain consumption. Individual interviews were conducted online amongst Malaysian adults aged 18 years and above who purchase groceries and are responsible for food preparation at home. Interviews were transcribed verbatim and analysed thematically using the NVivo version 12 software.FindingsA majority of the respondents (N = 30; mean age = 39.2 years old) were females (n = 19, 63.3%) and lived in urban areas (n = 23, 76.7%). Even though over 86.7% of respondents (n = 26) had consumed whole grain products, a majority of them had inadequate knowledge surrounding whole grains (n = 25, 83.3%). Predominant barriers to whole grain consumption were perceived cost (n = 30, 100%), dislikes towards the sensory aspects of whole grain foods (n = 28, 93.3%), inadequate knowledge in identifying whole grains in foods (n = 25, 83.3%), poor awareness (n = 25, 83.3%), lack of knowledge in preparation of whole grain foods (n = 25, 83.3%), a wide variety of other tasty cuisine alternatives in Malaysia (n = 25, 83.3%), low availability and accessibility of whole grain products (n = 18, 60%), cultural eating behaviours (n = 17, 56.7%) and family influence (n = 16, 53.3%). Besides that, having a longer preparation time, restrictive diets and social influences were minor barriers.Research limitations/implicationsThis study addresses the barriers that should be highlighted in future health educational interventions, and presents a challenge to the food industry to develop whole grain foods which are easily accepted by consumers.Originality/valueThis is the first paper to outline the factors associated with poor consumption of whole grains amongst the Malaysian adult population.

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“…Each interview was conducted individually by the first researcher (U.D.) and lasted for approximately 60–85 minutes (Murimi et al. , 2016; Kamar et al.…”

Section: Methodsmentioning

confidence: 99%

Section: In-depth Online Interviewmentioning

confidence: 99%

“…A number of qualitative studies on attitudes, perceptions and barriers towards whole grain consumption have been conducted in Western countries (Murimi et al. , 2016).…”

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Perceived barriers towards whole grain consumption among the Malaysian adult population: findings from a theory-based qualitative study

Danaselvam

Siau

Sanip

et al. 2022

BFJ

View full text Add to dashboard Cite

show abstract

“…Both audio and video recordings were made. The duration of each interview ranged from 60 to 85 min (Kamar et al, 2016;Murimi et al, 2016). A series of interview questions were derived from several previous studies that assessed the consumer perceptions of whole-grain consumption, as well as barriers and their appropriate facilitators (Chea and Mobley, 2019;Foster et al, 2020;Kamar et al, 2016;McMackin et al, 2013).…”

Section: In-depth Interview Proceduresmentioning

confidence: 99%

Facilitators to improve whole-grain consumption among Malaysian adults: a qualitative study

Danaselvam

Siau²,

Sanip

et al. 2023

BFJ

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PurposeThis study aims to explore the facilitators that could help to improve the consumption of whole grains in the Malaysian adult population.Design/methodology/approachA total of 30 individual in-depth interviews were conducted online. Malaysian adults aged a minimum of 18 years old and responsible for grocery shopping and food preparation at home were included in the study. The interviews were transcribed verbatim and analysed thematically.FindingsMore than half of the participants were females (63.3%), with a mean age of 39.2 years old, and from urban areas (76.7%). Whole-grain cookbook development was the most commonly mentioned facilitator (100%), followed by cost reduction (86.7%), whole grains education (83.3%), awareness of whole grains (53.3%) and enhanced accessibility and availability of whole grains (63.3%). The least mentioned facilitator was improving product labelling (23.3%), creating a habit/lifestyle that encourages the consumption of whole grains in daily life (23.3%) and peer encouragement (10%).Research limitations/implicationsThis study addresses the facilitators that should be emphasised in future nutrition intervention studies. The cookbook was perceived to be an effective facilitator to improve the consumption of whole grains in Malaysia. The researchers anticipate that the study findings may improve whole-grain consumption among the Malaysian population.Originality/valueTo the best of the authors’ knowledge, this is the first paper to outline the facilitators to improve the consumption of whole grains amongst Malaysian adults.

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Is The Topic of Food and Its Sustainable Use Important In Science Learning?: Description of Staple Food Variation Consumption in Junior High School Students

Lea Babutta,

Riandi,

Hendayana

et al. 2024

KSS

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This study aims to provide an overview of the consumption of local products in variations of staple foods, responses to learning about food topics in science learning, and responses to the habit-forming environment of 117 junior high school students. Data were collected using a Google form questionnaire and the results of data collection were analyzed using descriptive analysis techniques with a percentage. The results showed the use of variations of staple foods other than rice (cassava, corn, bananas and others) as staple foods by 58.1%, while as a snack it was 69.2%. A number of 94.9% of students consider it important to learn material about food, especially its function, role, benefits, and its relation to the environment in science learning. As much as 69.2% said that the family and community environment can build habits to take advantage of other variations in the consumption of staple foods while the school environment is 64.1%. These results provide an illustration of the use of variations in other staple foods used by students as snacks and rice is the main staple food in daily consumption. Keywords: sustainable, food, science, consumption, students

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A Qualitative Study on Factors that Influence Students’ Food Choices

Cited by 6 publications

References 18 publications

Perceived barriers towards whole grain consumption among the Malaysian adult population: findings from a theory-based qualitative study

Perceived barriers towards whole grain consumption among the Malaysian adult population: findings from a theory-based qualitative study

Facilitators to improve whole-grain consumption among Malaysian adults: a qualitative study

Is The Topic of Food and Its Sustainable Use Important In Science Learning?: Description of Staple Food Variation Consumption in Junior High School Students

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