Changes in the social context and conduct of eating in four Nordic countries between 1997 and 2012

Holm, Lotte; Lauridsen, Drude Skov; Lund, Thomas Bøker; Gronow, Jukka; Niva, Mari; Mäkelä, Johanna

doi:10.1016/j.appet.2016.04.034

Cited by 41 publications

(34 citation statements)

References 18 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The results of the present study should be considered with caution when investigating similar effects in real-life settings due to the controlled nature of our protocol. For example, meals in our studies were consumed in a setting lacking the social aspect often present during meals in the real life-setting; between 35% and 40% of main meals in the Nordic countries are consumed in privacy [ 54 ]. In addition, our studies only examined the behaviours in healthy, normal-weight young adult women.…”

Section: Discussionmentioning

confidence: 99%

The Effect of Food Unit Sizes and Meal Serving Occasions on Eating Behaviour Characteristics: Within Person Randomised Crossover Studies on Healthy Women

et al. 2018

View full text Add to dashboard Cite

Manipulating food properties and serving environment during a meal can significantly change food intake at group level. However, the evaluation of the usefulness of such manipulations requires an understanding of individual behavioural changes. Three studies were conducted to explore the effect of unit size and meal occasion on eating behaviour characteristics (food intake, meal duration, number of bites and chews). All studies used a randomised crossover design, with a one-week wash-out period, starting with a familiarisation meal, with the participation of healthy, normal weight females between the ages of 18–35 years. In Study 1 (n = 19) three cube sizes (0.5, 1.0 and 1.5 cm3) of vegetable hash and chicken were compared. In Study 2 (n = 18) mashed potatoes and mincemeat were compared to whole potatoes and meatballs. In Study 3 (n = 29) meals served at lunch time (11:00–13:00) were compared to identical meals served at dinner time (17:00–19:00). The largest food unit size lead to significantly increased meal duration in Study 2 (mean difference 0.9 min, 95% confidence interval (CI) 0.0–1.8), but not in Study 1 (mean difference 1 min, 95% CI 0.1–2.0). There was a significant increase in number of chews in the large unit size condition of both Study 1 (mean difference 88, 95% CI 12–158) and Study 2 (mean difference 95, 95% CI 12–179). Different serving occasions did not significantly change any of the eating behaviours measured. Except for number of bites in Study 2 (R2 = 0.60), most individuals maintained their eating behaviour relative to the group across unit sizes and serving occasions conditions (R2 > 0.75), which suggests single meal testing can provide information about the behavioural characteristics of individual eating styles under different conditions.

show abstract

Section: Discussionmentioning

confidence: 99%

The Effect of Food Unit Sizes and Meal Serving Occasions on Eating Behaviour Characteristics: Within Person Randomised Crossover Studies on Healthy Women

et al. 2018

View full text Add to dashboard Cite

show abstract

“…However, in spite of this narrative of worldwide changes in eating patterns, there is ‘a lack of empirical investigations of the actual practices in modern societies’ (Kjærnes et al, 2001: 27). Comparative and longitudinal surveys have noted a few changes in the social organization of eating over the last decades, pointing out processes of individualization and informalization of eating and new forms of sociability that reveal general cultural changes in family structure, employment, living conditions and lifestyles (Holm et al, 2016; Warde et al, 2007). Scholars have stressed that not enough research has been done on the social context of eating and its significance in developed countries in order to better understand the character of contemporary eating practices and social processes re-structuring eating (Holm et al, 2016; Kjærnes et al, 2009).…”

Section: Concerns On Commensality: Eating Patterns Among Young Peoplementioning

confidence: 99%

“…Comparative and longitudinal surveys have noted a few changes in the social organization of eating over the last decades, pointing out processes of individualization and informalization of eating and new forms of sociability that reveal general cultural changes in family structure, employment, living conditions and lifestyles (Holm et al, 2016; Warde et al, 2007). Scholars have stressed that not enough research has been done on the social context of eating and its significance in developed countries in order to better understand the character of contemporary eating practices and social processes re-structuring eating (Holm et al, 2016; Kjærnes et al, 2009). These aspects should be further explored by adopting a qualitative approach that would enable the collection of accounts on commensal lives and the observation of social interactions and relationships taking place around, and through, food.…”

Section: Concerns On Commensality: Eating Patterns Among Young Peoplementioning

confidence: 99%

“…Moreover, recent surveys have suggested the persistence of important differences in terms of eating patterns across countries (De Saint Pol, 2006; Holm et al, 2016; Kerner et al, 2015; Kjærnes, 2001; Meiselman, 2009; Observatorio de la alimentación, 2004; OECD, 2009; Southerton et al, 2011; Warde et al, 2007; Zander et al, 2005). These findings have revealed national distinctions in meal patterns, in the amount of time spent eating, the places and times people eat, as well as the frequency of food sharing and the people with whom people eat.…”

Section: Concerns On Commensality: Eating Patterns Among Young Peoplementioning

confidence: 99%

See 1 more Smart Citation

A cross-cultural approach to eating together: Practices of commensality among French, German and Spanish young adults

Danesi

2017

Social Science Information

View full text Add to dashboard Cite

This article explores commensal practices of French, German and Spanish young adults. In doing so, it aims to fill a gap in research on commensality and on contemporary eating practices in Europe within a qualitative cross-cultural approach. The different nationalities of the informants, along with their country of residence, contribute to emphasizing cultural diversity and laying the foundations for the highlighting of poignant differences between French, German and Spanish young people, particularly in relation to meal times and content, places of food sociability, social organization surrounding shared meals and the role of food sharing in their social life. These aspects reveal different social meanings attached to food and commensality, as well as variability of commensal forms between young people living in or coming from different European countries.

show abstract

“…Eating, as many other spheres of consumption, is for a good part a routinised everyday phenomenon and changing these routines requires effort and a supporting social and cultural environment (Warde, 2016). Food and eating related choices are made multiple times each day at homes, grocery shops, school and workplace canteens, cafes and restaurants, and buying, preparing and eating food constitutes a substantial part of people's daily rhythms and time use (Holm et al, 2016;Pääkkönen and Hanifi, 2012). What is particularly characteristic of current food related discourses and practices is that food is a highly moralized sphere of consumption and a realm of "politico-ethical problematisation" (Sassatelli and Davolio, 2010, 226).…”

Section: Introductionmentioning

confidence: 99%

Taking a Stand through Food Choices? Characteristics of Political Food Consumption and Consumers in Finland

Niva

Jallinoja

2018

Ecological Economics

Self Cite

View full text Add to dashboard Cite

This study looks at food as a realm of political consumption by examining buycotting and boycotting of foods for ethical, political or environmental reasons in Finland. The results of an Internet-based survey (N=1,021) showed that around half of the respondents often or occasionally both buycotted and boycotted foods. Multinomial regression models indicated that women, the highly educated, the political left, those who donated for charity, those whose food choices were motivated by domestic origin and ethical food production, and those who trusted that consumption choices, institutional actors and the media can advance ethical food production and consumption, were most likely to be active in buycotting and boycotting. Buycotters/boycotters were very active in buying local food but less eager, for instance, to buy organic or Fair Trade products or to reduce the use of meat or milk. The article concludes by critically assessing the complex relationship between buycotting/boycotting and sustainable practices and suggesting that consumers may be more willing to transform their eating patterns if other societal actors, too, make an effort to influence ethical food consumption.

show abstract

Changes in the social context and conduct of eating in four Nordic countries between 1997 and 2012

Cited by 41 publications

References 18 publications

The Effect of Food Unit Sizes and Meal Serving Occasions on Eating Behaviour Characteristics: Within Person Randomised Crossover Studies on Healthy Women

The Effect of Food Unit Sizes and Meal Serving Occasions on Eating Behaviour Characteristics: Within Person Randomised Crossover Studies on Healthy Women

A cross-cultural approach to eating together: Practices of commensality among French, German and Spanish young adults

Taking a Stand through Food Choices? Characteristics of Political Food Consumption and Consumers in Finland

Contact Info

Product

Resources

About