Destructuration or continuity? The daily rhythm of eating in Denmark, Finland, Norway and Sweden in 1997 and 2012

Lund, Thomas Bøker; Gronow, Jukka

doi:10.1016/j.appet.2014.07.004

Cited by 46 publications

(28 citation statements)

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“…Recent research aimed at understanding how daily meal patterns evolve showed that this pattern is still predominant. This is the case in the Nordic countries [14], in Belgium [26], in Italy [27], in Spain and to a lesser extent in the United Kingdom [28]. We showed that the majority (66%) of the adult population of the Paris metropolitan area still eats three meals per day.…”

Section: Discussionmentioning

confidence: 69%

“…Meals are also an important occasion for socializing, sharing and consolidation of social ties. The relative preservation of this pattern is not consistent with the idea of destructuration of French eating habits as a consequence of growing globalization and standardization [6,12–14]. Preservation does not necessarily imply plain conservatism, as illustrated by the reactions to the introduction of fast-food chains in the 1970s: France reacted to the expansion of American fast-food by adapting, to a certain extent, traditional national products to the fast-food formula [15].…”

Section: Introductionmentioning

confidence: 79%

“…This result is somewhat close to those from the Nordic survey, where an “unsynchronized” eating pattern was identified and characterized by a late start to the eating day, the displaced timing of eating and a smaller number of eating events. As mentioned by its authors, “most significantly, in all countries the probability of an unsynchronized eating rhythm among the unemployed is approximately double (and even more in Norway) than it is among those in working” [14]. …”

Section: Discussionmentioning

confidence: 99%

“…Notably, in the absence of any regular working hours, their day may be less structured and their meals desynchronized or skipped, as shown in some other research on poverty and food [31]. Type 5, on the other hand, can be interpreted better as an unsynchronized eating pattern representing a transitional life-phase that will pass when restrictions associated with family life and work start to exert their influence [14]. This interpretation is supported by the characteristics in type 5 subjects, who were young, active people with constraints on their time and a specific urban lifestyle.…”

Section: Discussionmentioning

confidence: 99%

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Is There Still a French Eating Model? A Taxonomy of Eating Behaviors in Adults Living in the Paris Metropolitan Area in 2010

et al. 2015

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BackgroundMeal times in France still represent an important moment in everyday life. The model of three rigorously synchronized meals is still followed by a majority of people, while meal frequencies have flattened in other European or North-American countries. We aimed to examine the “French model” of eating behavior by identifying and characterizing distinct meal patterns.MethodsAnalyses were based on data from the SIRS cohort, a representative survey of the adult population in the Paris area. A clustering algorithm was applied to meal variables (number, time, location, with whom the meal is usually shared and activities associated with meals). Regression models were used to investigate associations between patterns and socio-demographic, social environment and perceived food quality variables.ResultsFive different patterns were identified among 2994 participants. The first three types (prevalence 33%, 17% and 24%) followed a three-meal pattern, with differences in locations and social interactions mainly related to time constraints and age. More marked differences were observed in the remaining two types. In the fourth type (prevalence 13%), individuals ate one or two meals per day, often with an irregular schedule, at home and in front of the television. They frequently were unemployed and had lower income. Breakfast skipping, increased snacking and a low adherence to dietary guidelines suggested that this behavior might have health consequences. In the fifth type (12%), people also ate two meals or less per day, possibly with the same consequences on food quality. However, meals were often taken outside the home, in social settings, and individuals following this pattern were typically active, integrated, young people, suggesting that this pattern might be an adaptation to a modern urban lifestyle.ConclusionsWhile a majority of the population still follows the three-meal pattern, our analysis distinguished two other eating patterns associated with specific sociological profiles.

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Section: Discussionmentioning

confidence: 69%

Section: Introductionmentioning

confidence: 79%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

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Is There Still a French Eating Model? A Taxonomy of Eating Behaviors in Adults Living in the Paris Metropolitan Area in 2010

et al. 2015

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“…Details regarding the questionnaire have been reported elsewhere. 47 The dependent variable-Dietary Quality Score (DQS)-was adopted from Toft et al 48 DQS is a validated and brief measure of the quality of diets focusing on four components: fats, vegetables, fruits and fish. It includes eight food frequency questions on the basis of which respondents are assigned a score (range: 1-9) and classified into three dietary groups: unhealthy (DQS SCORE 1-3), average (DQS SCORE 4-6) and healthy (DQS SCORE 7-9).…”

Section: Methodsmentioning

confidence: 99%

Eating practices and diet quality: a population study of four Nordic countries

2015

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BACKGROUND/OBJECTIVES: Daily practices related to eating are embedded in the social and cultural contexts of everyday life. How are such factors associated with diet quality relative to motivational factors? And, are associations universal or contextspecific? We analyze the relationship between diet quality and the following practices: social company while eating, the regularity and duration of eating and the activity of watching TV while eating. SUBJECTS/METHODS: A cross-sectional, questionnaire-based internet survey was conducted in April 2012 with stratified random samples of the populations (aged 15-80 years) in Denmark, Finland, Norway and Sweden (N = 7531, completion rate 9-13%). The questionnaire elicited detailed accounts of one day of eating focusing on social and practical aspects of eating events. The validated Dietary Quality Score was the dependent variable. This measure is based on eight food frequency questions focusing on fats, vegetables, fruits and fish in the diet. RESULTS: Eating activities were associated with diet quality even when motivation to eat healthily and sociodemographic factors were controlled for. The number of daily eating events and eating main meals was positively correlated with diet quality in all countries. Beyond that, activities that were significantly associated with diet quality varied with country. When measured separately, the association between each activity and diet quality was weaker than motivation to eat healthily, but in combinations that are found in parts of the populations, the association was substantial. CONCLUSIONS: Daily practices related to eating are correlated with diet quality. Practices that are important are in part universal but also country-specific. Efforts to promote healthy eating should address not only cognitive factors but also everyday contexts of eating that facilitate or hamper healthy practices. INTRODUCTIONWhat makes individuals eat healthily? The answer to this question is central for interventions and policies aiming to promote healthy diets in populations. Social psychological approaches have shown that cognitive factors, such as reflexivity, and deliberate decisions and intentions to eat healthily promote diet quality, 1 and that the motivation to eat healthily has an effect on intentions and behaviors related to healthy eating. [2][3][4][5] However, other approaches suggest that it is rather the daily practices around which eating revolves, which are embedded in the social and cultural contexts of daily life, that are the important factors influencing food intake 6-9 and the healthiness of diets. 10 In social research, meals are seen as mediators of social interaction and cohesion 11 and are linked to societal organization of time. 12,13 From this outset, this paper analyzes how eating patterns and the conduct of meals are associated with diet quality. Focus is on the following eating practices: social company while eating, and the regularity and duration of eating and activities while eating, such as watching television. These pra...

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Consumer food waste behaviour in universities: Sharing as a means of prevention

Lazell

2016

J of Consumer Behaviour

101

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In order to tackle food waste at the prevention stage of the waste hierarchy, an understanding of behaviour that leads to wastage is required. This article examines consumer food waste behaviour in a university setting and the implications for encouraging sharing as a means of mitigating food waste. The embodied and embedded nature of consumption and wasteful behaviours are contended, giving explanation to the transition of food into waste. By undertaking a mixed‐method study and a social media‐based intervention, behaviour that causes food to be wasted within a campus environment is discussed, furthering the current domestic focus of research. The paper argues that consumer food waste behaviour can be better understood by focusing on the practices, routines and habits of consumers given the hidden nature of the food waste issue. A number of barriers are also presented regarding the sharing of food as a means of food waste prevention. Copyright © 2016 John Wiley & Sons, Ltd.

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Destructuration or continuity? The daily rhythm of eating in Denmark, Finland, Norway and Sweden in 1997 and 2012

Cited by 46 publications

References 20 publications

Is There Still a French Eating Model? A Taxonomy of Eating Behaviors in Adults Living in the Paris Metropolitan Area in 2010

Is There Still a French Eating Model? A Taxonomy of Eating Behaviors in Adults Living in the Paris Metropolitan Area in 2010

Eating practices and diet quality: a population study of four Nordic countries

Consumer food waste behaviour in universities: Sharing as a means of prevention

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