The use of repertory grid method to elicit perceptual data from primary school children

Baxter, Irene A.; Jack, Frances; Schröder, Monika J. A.

doi:10.1016/s0950-3293(97)00031-1

Cited by 65 publications

(52 citation statements)

References 20 publications

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“…The importance of texture for children's preferences was evident in consuming vegetables. For example, children seemed to prefer raw and lightly cooked vegetables, a finding that corresponds with studies indicating that children in this age group prefer food with crisp and hard textures (Baxter, Jack, & Schröder, 1998;Szczesniak, 1972). Children's preferences for soft textures, like pancakes, have earlier been associated with younger age groups (Zeinstra et al, 2007).…”

Section: Discussionsupporting

confidence: 80%

The role of family communication and parents' feeding practices in children's food preferences

2015

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This study used Family Communication Patterns Theory (FCPT) to explore how familydinner-related communication takes place and how parents' feeding practices may be associated with children's preferences for dinner meals. The sample consisted of 12 dyads with seven-and eight-year-old Norwegian children and their parents. In-depth photo interviews were used for collecting data. Interview transcripts and photographs were examined through content analysis.Results indicated that most families were conversation oriented, and communication tended to shift from consensual during weekdays to pluralistic at weekends. On weekdays, the dinner menu was often a compromise between children's preferences and parents' intentions to provide quick, healthy dinner options for the family. To a greater extent at weekends, children were allowed to choose dinner alternatives for the entire family. Restriction of unhealthy dinner alternatives was the practice most used to control children's diets and, in fact, might explain children's high preferences for unhealthy dinner alternatives. Results underline the importance of giving children control of what they eat and being responsive to children's preferences while guiding them towards healthy dinner alternatives rather than using force and restriction. From a more theoretical perspective, this study explored how FCPT could be combined with theories about parents feeding practices to understand meal preferences and choices among young children and their families, and how time and situation (context) influence families' communication patterns and feeding practices in their homes.

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Section: Discussionsupporting

confidence: 80%

The role of family communication and parents' feeding practices in children's food preferences

2015

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“…The cooking preparation method used in our study (blanched/sautéed) is very similar in texture to that of boiled and steamed. Conversely, Baxter et al [17] reported that raw vegetables and salads were more accepted than cooked by children; however, this study is 15 years old and tastes may have changed. One of the first steps to increasing consumption and liking of vegetables is to identify a number of strategies [14].…”

Section: Discussioncontrasting

confidence: 64%

Impact of Vegetable Preparation Method and Taste-Test on Vegetable Preference for First Grade Children in the United States

Colas

Vaccaro

Zarini

et al. 2013

Int. J. Child Health Nutr.

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How children rate vegetables may be influenced by the preparation method. The primary objective of this study was for first grade students to be involved in a cooking demonstration and to taste and rate vegetables raw and cooked. First grade children of two classes (N= 52: 18 boys and 34 girls (approximately half Hispanic) that had assented and had signed parental consent participated in the study. The degree of liking a particular vegetable was recorded by the students using a hedonic scale of five commonly eaten vegetables tasted first raw (pre-demonstration) and then cooked (post-demonstration). A food habit questionnaire was filled out by parents to evaluate their mealtime practices and beliefs about their child’s eating habits. Paired sample t-tests revealed significant differences in preferences for vegetables in their raw and cooked states. Several mealtime characteristics were significantly associated with children’s vegetable preferences. Parents who reported being satisfied with how often the family eats evening meals together were more likely to report that their child eats adequate vegetables for their health (p=0.026). Parents who stated that they were satisfied with their child’s eating habits were more likely to report that their child was trying new foods (p<.001). Cooking demonstrations by nutrition professionals may be an important strategy that can be used by parents and teachers to promote vegetable intake. It is important that nutrition professionals provide guidance to encourage consumption of vegetables for parents so that they can model the behavior of healthy food consumption to their children.

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“…The RGM method would seem to have been appropriate for the objectives of this study as a large number of constructs were elicited by the participants (mean: 15.3), higher than in most RGM studies (Baxter et al, 1998;Frewer, Howard, & Shepherd, 1997;Monteleone et al, 1997;Mucci & Hough, 2003;Russell & Cox, 2003;Russell & Cox, 2004). Participants managed to agree on constructs and anchors and to rate all the products according to all the constructs, even if the products' nature differed.…”

Section: Discussionmentioning

confidence: 99%

“…From a range of possible elicitation techniques (Bech-Larsen & Nielson, 1999;Steenkamp & van Trijp, 1997) repertory grid methodology (RGM, Gains, 1999) was considered to be most suitable for this objective as the focus of investigation was new product development and a recent critical review identified this methodology as particularly useful (van Kleef, van Trijp, & Luning, 2005); RGM has been used successfully in several food related studies across age groups and cultures (Baxter, Jack, & Schrö der, 1998;Meudic & Cox, 2001;Russell & Cox, 2003). In the RGM, consumers (assessors) report the characteristics of a food product that are important to them and influence their food choice.…”

Section: Introductionmentioning

confidence: 99%

An adaptation of repertory grid methodology to evaluate Australian consumers’ perceptions of food products produced by novel technologies

Mireaux

Cox

Cotton

et al. 2007

Food Quality and Preference

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The use of repertory grid method to elicit perceptual data from primary school children

Cited by 65 publications

References 20 publications

The role of family communication and parents' feeding practices in children's food preferences

The role of family communication and parents' feeding practices in children's food preferences

Impact of Vegetable Preparation Method and Taste-Test on Vegetable Preference for First Grade Children in the United States

An adaptation of repertory grid methodology to evaluate Australian consumers’ perceptions of food products produced by novel technologies

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