Reframing healthy food choices: a content analysis of Australian healthy eating blogs

Mete, Rebecca; Curlewis, Jayne; Shield, Alison; Murray, Kristen; Bacon, Rachel; Kellett, Jane

doi:10.1186/s12889-019-8064-7

Cited by 17 publications

(30 citation statements)

References 45 publications

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“…Resource availability and timescale meant that the sample and number of meal recipes analysed was relatively small, but it was judged enough to reflect the blog tone and content. Additionally, previously published research has analysed fewer blogs (5) than the current study over a three month timeframe [18]. Research following this study should consider a larger sample over a longer time period to examine trends.…”

Section: Strengths and Limitationsmentioning

confidence: 95%

Analysing Credibility of UK Social Media Influencers’ Weight-Management Blogs: A Pilot Study

Sabbagh

Boyland

Hankey

et al. 2020

IJERPH

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Social media influencers (SMI) are individuals with large follower engagement, who can shape the thoughts and dietary behaviours of their audience. Concerns exist surrounding the spread of dietary misinformation by SMI, which may impact negatively on public health, yet no standards currently exist to assess the credibility of their information. This study aimed to evaluate the credibility of key SMI weight management (WM) blogs (n = 9), piloting a pre-prepared credibility checklist. SMI were included if they had a blue-tick verification on ≥2 social media (SM) and an active WM blog. A sample of blog posts were systematically evaluated against thirteen credibility indicators under four themes: ‘transparency’, ‘use of other resources’, ‘trustworthiness and adherence to nutritional criteria’ and ‘bias’. Indicators were yes/no questions to determine an overall credibility percentage for each SMI. The ten most recent meal recipes from each blog were evaluated against Public Health England’s (PHE) calorie targets and the UK ‘traffic light’ food labelling scheme to assess nutritional quality. Percentages ranged from 23–85%, the highest gained by a Registered Nutritionist. SMI blogs may not be credible as WM resources. Given the popularity and impact of SM in the context of overweight, obesity and WM, this study may inform the methodological approach for future research.

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Section: Strengths and Limitationsmentioning

confidence: 95%

Analysing Credibility of UK Social Media Influencers’ Weight-Management Blogs: A Pilot Study

Sabbagh

Boyland

Hankey

et al. 2020

IJERPH

View full text Add to dashboard Cite

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“…113,115,124 Studies have also investigated online food trends, characteristics and the quality of food and nutrition information in food blogs, websites, and other social media platforms. [128][129][130][131][132][133][134][135][136] Accessibility A total of 48 studies (13%) related to the accessibility dimension as defined in the food environment framework used. These studies, mostly based on consumer perceptions, 42,[74][75][76][77][78][79][80]104,106,[109][110][111][137][138][139][140][141][142][143][144][145][146][147] indicate that food accessibility in the digital food environment relates mostly to time used to acquire food when buying groceries online or ordering food delivery services, as well as the transportation needs to access these foods.…”

Section: Personal Domainmentioning

confidence: 99%

Mapping the digital food environment: A systematic scoping review

et al. 2021

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Food environments are directly linked to diets and health outcomes such as overweight, obesity, and noncommunicable diseases. The digitalization of food environments is becoming a central issue in public health, yet little is known about this emerging field. We performed a systematic scoping review to map the research on the digital food environment and investigate how the eight dimensions of the food environment, according to an established framework (availability, prices, vendor and product properties, marketing and regulation, accessibility, affordability, convenience, and desirability), might be shifting in the context of a digital society. We searched MEDLINE, EMBASE, Scopus, and Web of Science for studies published between 2000 and 2019, using search terms covering digital technology and food environment, which yielded 13,580 unique records. Our analysis of 357 studies shows that digitalization is taking place in all dimensions of the food environment, and enabling the emergence of new forms of buying and selling food, such as online grocery shopping and online food delivery, which may be changing availability of foods and affecting the physical distance to shops and time allocated for shopping. Systematic reviews identified indicated that digital food marketing and social media can influence food choices, preferences and consumption. Our findings suggest that digital and physical food environments are interconnected and influencing one another, but the impact of the digital on health and nutrition is yet unclear.

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“…Food healthiness is a complex and dynamic concept, which has evolved over time as new scientific evidence emerged (9,10) . People should give meaning to the conflicting and dynamic information they receive from a diversity of sources, including official nutritional recommendations, health professionals, the food industry, the press and social media, to shape their perception of food healthiness (4,6,(11)(12)(13)(14) . Based on the information they receive, people create a rich store of generic knowledge and preconceptions about food healthiness or 'knowledge structures' that provide the basis for making judgements (15) .…”

mentioning

confidence: 99%

The heuristics that guide healthiness perception of ultra-processed foods: a qualitative exploration

Machín

Antúnez

Curutchet

et al. 2020

Public Health Nutr.

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Objective: To explore the conceptualisation of healthy food by citizens and how they judge the healthiness of ultra-processed foods. Design: Four focus groups were conducted using a semi-structured discussion guide. Focus group discussions were held about the concept of healthy food, what characterise a healthy product and healthiness perception of ultra-processed products. Transcripts of the focus groups were analysed following an inductive coding approach. Setting: Uruguay, one of the Latin American countries with the highest prevalence of overweight and obesity. Participants: Fifty-two adult Uruguayan participants, diverse in terms of gender, age, educational level and socio-economic status. Results: In agreement with previous studies on lay perceptions of healthy eating, the conceptualisation of healthy food was mainly focused on food characteristics. Although participants regarded lack of processing as a cue for healthiness, they did not categorise all ultra-processed products as unhealthy. Albeit some product categories were automatically regarded as unhealthy, participants considered that other categories could include healthy and unhealthy products. In such cases, they explicitly referred to several simplified cognitive strategies to judge whether an ultra-processed product is healthy or not. Results showed that participants tended to rely on simple cues, such as label design, nutrient claims, brand, price and country of origin as indicators of product healthiness. Conclusions: Healthiness perception of ultra-processed products seems to be largely influenced by heuristics, which stresses the need to implement policies that make the potential negative effects of ultra-processed products salient.

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Reframing healthy food choices: a content analysis of Australian healthy eating blogs

Cited by 17 publications

References 45 publications

Analysing Credibility of UK Social Media Influencers’ Weight-Management Blogs: A Pilot Study

Analysing Credibility of UK Social Media Influencers’ Weight-Management Blogs: A Pilot Study

Mapping the digital food environment: A systematic scoping review

The heuristics that guide healthiness perception of ultra-processed foods: a qualitative exploration

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