Convenience, food and family lives. A socio-typological study of household food expenditures in 21st-century Belgium

Daniels, Sarah; Glorieux, Ignace

doi:10.1016/j.appet.2015.04.074

Cited by 51 publications

(36 citation statements)

References 16 publications

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“…However, convenience food has typically been defined in relation to time and labor required for food preparation; it is not necessarily unhealthy, although preserved or processed foods may have added sugar or salt to preserve flavor [20]. Pre-cut fruits or vegetables and nuts fall within the scope of convenience food definition, and these have been shown to be perceived as healthy snacks by college students [21,22]. Interventions promoting convenient and healthy food options may be helpful in countering the perception that healthy food is labor-intensive.…”

Section: Discussionmentioning

confidence: 99%

Identifying perceived barriers and enablers of healthy eating in college students in Hawai’i: a qualitative study using focus groups

2019

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Background: To design effective nutrition education interventions for college students, research is needed to determine the factors influencing food choices. The purpose of this study was to identify perceived barriers and enablers of healthy eating in college students ages 18-24 at the University of Hawai'i at Mānoa. Methods: Prior to conducting focus groups, an interview guide was developed based on a literature review of relevant studies. The interview guide was successfully tested in the first focus group and used in the rest of the focus groups. Eleven focus groups with group sizes of two to six were conducted (n = 44). Focus groups were audio-recorded and transcribed. Transcripts were coded in NVIVO11 using content analysis, and additional codes were added to the codebook based on emergent ideas from the transcripts. After completion of the final codebook, transcripts were recoded with the new codebook. Final code counts were used to identify overarching ideas based on the socio-ecological model of health, consisting of four levels of influence: individual (intrapersonal), social environmental (interpersonal), physical environmental (community settings), and macrosystem (societal).

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Section: Discussionmentioning

confidence: 99%

Identifying perceived barriers and enablers of healthy eating in college students in Hawai’i: a qualitative study using focus groups

2019

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“…These findings are consistent with the significant and inverse associations between cooking skills and prepackaged, processed food purchases found in other studies with adults who were not necessarily parents. 8,13,14 If parents are not confident in their ability to cook, prepackaged, processed meals that require little planning, time, energy and preparation are an appealing, but less nutritious, choice. Thus, study findings extend previous findings by suggesting that in addition to addressing time and energy, increasing parental cooking self-efficacy and meal planning skills could also help to reduce the perceived benefits of purchasing prepackaged processed meals (e.g., family food preferences, cost), which are also common reasons reported for making such purchases.…”

Section: Discussionmentioning

confidence: 99%

“…8,13–16 Additionally, children’s presence in the home has been associated with lower preferences for and use of prepackaged, processed foods. 8,13,14 Yet, qualitative research findings suggest parents have felt conflicted about using prepackaged, processed foods as they knew these foods were not as nutritious but they valued time saving benefits or decreasing conflict with picky eaters. 10,17,18 These qualitative findings suggest time is not the exclusive reason for purchasing convenience foods.…”

Section: Introductionmentioning

confidence: 99%

Reasons Parents Buy Prepackaged, Processed Meals: It Is More Complicated Than “I Don't Have Time”

Horning

Fulkerson

Friend

et al. 2017

Journal of Nutrition Education and Behavior

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Objective To investigate reasons parents purchase prepackaged, processed meals and associations with parental cooking self-efficacy, meal-planning ability, and home food availability. Method This secondary data analysis uses HOME Plus study data from parents of 8–12 year old children (n=160). Associations between reasons parents purchase prepackaged, processed meals and the outcomes were assessed with Chi-square, Fisher’s exact, and t-tests. Results The most frequently endorsed reasons for purchasing prepackaged, processed meals included lack of time (57%) and family preferences (49%). Five of 6 reasons were associated with lower parental cooking self-efficacy and meal planning ability, some reasons were associated with less-healthful home food environments, and few reasons varied by sociodemographic characteristics. Conclusions and Implications Given lower cooking self-efficacy and meal-planning ability are associated with most reasons reported for purchasing prepackaged, processed meals, strategies to increase these attributes for parents of all backgrounds may reduce reliance on prepackaged processed meals for family mealtimes.

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“…Cooking-assembling and transforming ingredients in order to produce a meal-is a complex behavior that requires numerous skills and competencies that relate to the technical act of preparing food and to the ability to plan to cook and provision food within one's food environment, time constraints, budget constraints, and so on [13][14][15]. Cooking also has neither clear definition nor one "correct" set of actions, and the understanding of what it means "to cook" is complicated by the wide range of processed and packaged ingredients and food products available in stores [16][17][18][19]. The complicated reality of what is required to cook within one's daily life challenges prescriptive conceptualizations of how cooking skills have been previously understood and measured [16,20].…”

Section: Introductionmentioning

confidence: 99%

Food Agency in the United States: Associations with Cooking Behavior and Dietary Intake

et al. 2020

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“Food agency” is one’s ability to procure and prepare food within the contexts of one’s social, physical, and economic environment. In 2018, we used Amazon TurkPrime to field two large national surveys in the United States (US) to examine food agency and several food- and cooking-related factors. The first survey (n = 1,457) was fielded in a national sample of US adults. The second survey (n = 1,399) comprised of parents of 2–9-year-old children. Analyses included hierarchical linear regression to examine factors that explained variation in food agency and used Poisson and generalized linear models to examine the association between food agency and between cooking behavior and dietary intake, respectively. Cooking skills; food skills; and cooking confidence, attitudes, and perceptions explained a high degree of food agency variance. Higher food agency was associated with more frequent cooking of all meals, more frequent scratch cooking, and less frequent cooking with packaged ingredients among both adults and parents. Higher food agency was also associated with higher consumption of vegetables among both adults and children. Food agency encompasses a number of the interrelated factors important for home cooking and is a useful construct for understanding and promoting home cooking behavior.

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Convenience, food and family lives. A socio-typological study of household food expenditures in 21st-century Belgium

Cited by 51 publications

References 16 publications

Identifying perceived barriers and enablers of healthy eating in college students in Hawai’i: a qualitative study using focus groups

Identifying perceived barriers and enablers of healthy eating in college students in Hawai’i: a qualitative study using focus groups

Reasons Parents Buy Prepackaged, Processed Meals: It Is More Complicated Than “I Don't Have Time”

Food Agency in the United States: Associations with Cooking Behavior and Dietary Intake

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