Organic food as a healthy lifestyle: A phenomenological psychological analysis

Essen, Elisabeth von; Englander, Magnus

doi:10.3402/qhw.v8i0.20559

Cited by 27 publications

(26 citation statements)

References 26 publications

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“…This structure is a general description representing all of our participants’ experiences with the phenomenon and represents our main findings, and in line with common practice in descriptive phenomenology (von Essen & Englander, 2013), we first present the meaning structure of the phenomenon, before presenting the constituents of the phenomenon. It is important to note that the constituents are interrelated, not independent of each other, and that “the structure is the relationship among the constituents” (Giorgi, 2009, p. 102).…”

Section: Resultsmentioning

confidence: 81%

“…When using this method, the researcher brackets or suspends his or her personal experiences and any theoretical assumptions concerning the phenomenon in question. This bracketing of preconceptions leads to a fresh approach to the data (Giorgi, 2009, p. 100), and a way to stay “more true to what is being expressed in the data” (von Essen & Englander, 2013, p. 3). This process of suspending the natural attitude is in phenomenology referred to as the epoché (Englander, 2016) and is considered a prerequisite for the phenomenological reduction (Morley, 2010) (there are different levels of phenomenological reduction; we adopted the phenomenological psychological reduction (cf.…”

Section: Methodsmentioning

confidence: 99%

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The lived experience of well-being in retirement: A phenomenological study

Bauger

Bongaardt

2016

International Journal of Qualitative Studies on Health and Well

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This phenomenological study aimed to identify and describe the general meaning structure of the experience of well-being after retirement. We interviewed nine retirees about their lived experiences with well-being and analysed the data with Giorgi’s descriptive phenomenological method. The general meaning structure described well-being in retirement as a phenomenon that interweaves four constituents: (1) an awareness of and gratitude for a healthy and functioning body, (2) a new experience of time presenting possibilities for action, (3) a heightened sense of agency, and (4) being-in-place in relationships. We discuss these findings in relation to relevant literature of successful aging, the perception of time, eudaimonic and hedonic well-being and generativity. Our findings contribute to the field by comprehensibly describing the phenomenon of well-being as it is experienced by retirees, which we conclude to be a valuable contribution for initiatives promoting well-being in retirement.

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Section: Resultsmentioning

confidence: 81%

Section: Methodsmentioning

confidence: 99%

The lived experience of well-being in retirement: A phenomenological study

Bauger

Bongaardt

2016

International Journal of Qualitative Studies on Health and Well

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“…In this study six variables ( demographic factors, awareness, motivation, lifestyle, social factors, and perception ) were selected as effective factors on food choice behavior. These variables were widely used by researchers to explore consumers' behavior for buying and consuming food products (Briz & Ward, ; Gotschi et al, ; Kriwyl & Mecking, 2012; Lockie et al, ; Radman, ; Rainbolt, Onzaka, & Mcfadden, ; Sismanoglou & Tzimitra‐Kaloglanni, ; Von Essen & Englander, ).…”

Section: Methodsmentioning

confidence: 99%

“…In this kind of lifestyle, people follow healthy nutrition, physical activity, stress prevention, and not use of tobacco products (Kickbusch, ). Scientific publications show that healthy lifestyle has an important role in consuming organic food (Goetzke & Spiller, ; Lono & Chen, ; Von Essen & Englander, ). For example, Von Essen and Englander () noted that healthy lifestyle is an important factor for food choice among young adults.…”

Section: Methodsmentioning

confidence: 99%

Healthy food choice: Survey results from Iranian consumers toward antibiotic‐free chicken

Rahnama

Fadaei

Baghersalimi

2017

Journal of Sensory Studies

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Demand for healthy food is increasing in Iran. Although demand for these foods has increased, the real benefits and purchasing patterns are not known. The purpose of this study is to identify factors affecting consumer choice behavior toward antibiotic‐free chicken, and examines whether there are significant differences in importance of these factors between consumers with different outlooks. Logistic regression, chi‐square, and Friedman test were applied to assess collected data by a questionnaire survey. The results indicated that perception, awareness, motivation, social factors, and lifestyle had significant influence on the choice of antibiotic‐free chicken and demographic factors had no influence on it. Among effective factors, perception, and motivation have the most and least effect on choice of antibiotic‐free chicken, respectively. Practical applications These results are relevant to sensory scientists and healthy foods producers, especially antibiotic‐free chicken producers are interested to know how different factors will be able to impact on consumers' choice behavior. There is less information in the literature about consumer choice behavior toward antibiotic‐free chicken in Iran and another country. A better understanding of consumer choice behavior can be beneficial to develop this kind of product, and help poultry industry activists to encourage consumer to buy healthy products. The study showed that consumers' perception including high quality, appropriate packaging, cleanness of store, and credible brand are the most influential factors on consumer choice behavior. The researchers' findings might suggest the importance of social factors and raise of awareness as another important factors through consumers approach.

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“…These include both altruistic and hedonistic reasons, ranging from concern for the environment and animal welfare to more personal reasons [4][5][6]. Ultimately the individual choice of whether to buy organic or non-organic food is part of an overall lifestyle decision [7].…”

Section: Introduction: Pesticide Residues In Organic Foodmentioning

confidence: 99%

Perspective on Dietary Risk Assessment of Pesticide Residues in Organic Food

Benbrook

Baker²

2014

Sustainability

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Abstract:Previous studies have shown that organically produced food has lower risks of pesticide contamination than food that is not organically produced. However, organically produced food is not entirely free of pesticide residues. A large, high-quality U.S. Department of Agriculture database reports pesticide residues in several dozen organic and conventionally grown foods on an annual basis, and supports detailed analyses of the frequency of residues in conventional and organic food, the number of residues found in an average sample of food, residue levels, and potential dietary risk. These data are used to estimate pesticide dietary exposures and relative risk levels, and to assess the impacts of the current pesticide-related provisions of the National Organic Program (NOP) rule. Fraud appears to be rare based on the available data. Most prohibited residues found in organic produce are detected at levels far below the residues typically found in food grown with pesticides. Relatively high-risk residues are more common in imported foods-both organic and conventional-compared to domestically grown food. The authors conclude that incorporating relative dietary risk into the organic standard would be a more precautionary, risk-based approach than targeting enforcement to organic foods found to contain 5% or more of the applicable Environmental Protection Agency (EPA) tolerance. OPEN ACCESSSustainability 2014, 6 3553

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Organic food as a healthy lifestyle: A phenomenological psychological analysis

Cited by 27 publications

References 26 publications

The lived experience of well-being in retirement: A phenomenological study

The lived experience of well-being in retirement: A phenomenological study

Healthy food choice: Survey results from Iranian consumers toward antibiotic‐free chicken

Perspective on Dietary Risk Assessment of Pesticide Residues in Organic Food

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