Evaluating the effectiveness of a community-based dietary intervention in Nottingham

Orr, Jemma; McCamley, Alison

doi:10.1108/bfj-09-2016-0444

Cited by 3 publications

(3 citation statements)

References 14 publications

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“…Given its advantage of obtaining trustworthy naturalistic data, the focus group method has been used in food products-related research studies to explore consumer views and dietary behavior (e.g. Asioli et al , 2014; Fernqvist et al , 2015; Orr and McCamley, 2017).…”

Section: Methodsmentioning

confidence: 99%

US consumers’ perceptions of imperfect “ugly” produce

Yuan¹,

Williams³

et al. 2019

BFJ

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Purpose Despite the perfect nutritional value of imperfect “ugly” produce, they are either never harvested or discarded, resulting in escalating farm-to-fork food waste problems in the USA. The purpose of this paper is to investigate US consumers’ perceptions of imperfect “ugly” produce and their willingness to purchase and consume these foods in their households. Design/methodology/approach Four focus group sessions with at least five voluntary participants per session were conducted. Each session used structured interview questions and the discussions were led by the same moderator. All sessions were recorded, transcribed and analyzed based on published focus group guidelines and recommendations. Findings The research study has revealed two categories of potential consumers, Influencers and Learners, when it comes to an initial understanding of “ugly” produce consumption. The study also identified nine themes (i.e. food safety, price sensitivity, location of sale, product display, name/label, purpose of use, fun, targeted education and food waste) that consumers hold regarding imperfect “ugly” produce. Research limitations/implications Insights from this study provide strategies for sustainable food management that could help stakeholders along all points of the food chain save money, reduce hunger and diminish food waste in our communities. Originality/value This study serves to provide preliminary insights in approaching the issue of consumers’ perception of imperfect “ugly” fruits and vegetables from a research perspective. Although a limited number of real consumers from the local community participated, their rich and in-depth qualitative responses defined the scope and the defining questions that need further exploration.

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Section: Methodsmentioning

confidence: 99%

US consumers’ perceptions of imperfect “ugly” produce

Yuan¹,

Williams³

et al. 2019

BFJ

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“…These choices include, restricting availability of hot food takeaways near schools for obesity prevention, imposing sugar taxes, effecting display layouts of grocery stores, developing local food standards for school and office meals, etc (von Philipsborn et al 2019). In essence, a local or community-based perspective is essential before choosing and implementing any of the policy measures (Orr and McCamley 2017). Apart from behavioural changes, a local perspective is also important because it allows for greater pressure from the community for transparency and traceability in agri-food supply chains (Golini et al 2017).…”

Section: Discussion and Comparison With Other Studiesmentioning

confidence: 99%

Assessing pre-pandemic carbon footprint of diet transitions in UK nations and regions

Ali

Koh

Liu

et al. 2022

International Journal of Production Research

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“…[14][15][16] Uma revisão sistemática constatou que o preparo e o consumo de refeições em casa pode ser uma estratégia potencial para prevenir e controlar o DM2. 17 Nesse contexto, estudos de intervenção sobre habilidades culinárias (com aulas práticas) realizados na Austrália, 18 no Reino Unido 19 e na Inglaterra 20 demonstraram associações entre o desenvolvimento das habilidades culinárias e comportamentos alimentares mais saudáveis em adultos. Corroborando, intervenções culinárias realizadas com indivíduos com DM2 demonstraram impacto positivo no controle glicêmico e desenvolvimento de práticas alimentares saudáveis.…”

Section: Introductionunclassified

Culinary recipes adaptation to a cooking skills intervention program for individuals with type 2 diabetes: a feasibility study

Tiecher,

Fernandes,

Bernardo

et al. 2023

DEMETRA

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Introduction: Healthy eating habits and cooking skills can contribute to the treatment of type 2 diabetes mellitus (T2DM). Objective: This study aimed to adapt, test, and qualitatively evaluate the sensory characteristics of food recipes for their application in a culinary intervention program for individuals with type 2 diabetes, called Nutrition and Culinary in the Kitchen. Methods: Nutrition and Culinary in the Kitchen is an intervention program with hands-on cooking classes focused on promoting cooking skills. Recipes’ modifications were based on the glycemic index of ingredients, then tested and discussed by nutrition experts in consensus workshops. Individuals with type 2 diabetes assessed and discussed the sensory characteristics of recipes in focus groups. Results: Recipes adaptations to suit type 2 diabetes population included replacement of rice by cauliflower and pasta by zucchini, and the use of fruits and spices in sweet recipes instead of using added sugar ingredients and/or non-caloric sweeteners. Those changes were positively accepted by the individuals with type 2 diabetes. Conclusion: The adapted culinary recipes can be used in dietary guidelines and in cooking interventions to promote eating habits that contribute to glycemic control.

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Evaluating the effectiveness of a community-based dietary intervention in Nottingham

Cited by 3 publications

References 14 publications

US consumers’ perceptions of imperfect “ugly” produce

US consumers’ perceptions of imperfect “ugly” produce

Assessing pre-pandemic carbon footprint of diet transitions in UK nations and regions

Culinary recipes adaptation to a cooking skills intervention program for individuals with type 2 diabetes: a feasibility study

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