Ernährungsorientierungen

Jelenko, Marie

doi:10.1007/978-3-211-48606-1_3

Cited by 2 publications

(4 citation statements)

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“…In [ 22 , 23 ], these types of nutrition are explained in more detail. As an example, the study conducted by Jelenko et al [ 24 ] is demonstrated here. The study involved 60 guided interviews with people from urban areas as well as guided interviews and group discussions with 20 people from rural areas.…”

Section: Introductionmentioning

confidence: 78%

“…Jelenko et al [ 24 ] as well as the other academic typologies concentrate on following special thematic focuses: sustainability [ 21 ], pleasure [ 19 ], healthy eating [ 16 ], sensory preferences [ 20 ], obesity [ 18 ], or the requirements for sustainable nutritional practices in everyday life [ 24 ]. Most of the studies apply quantitative survey tools [ 16 – 18 , 20 , 21 ] or combine qualitative and quantitative measures [ 21 ].…”

Section: Introductionmentioning

confidence: 99%

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Ways of integrating eating into everyday lives – a qualitative study in Germany

Lampmann,

Emberger-Klein,

Brückner

et al. 2024

BMC Nutr

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Background Food-related behaviour is a very complex topic. A common way to reduce complex issues to their essential content is to create a typology. In Germany, with regard to food-related behaviour, the creation of a typology has often been carried out by commercial research institutes, but also by (international) scientific institutes. The former have mostly used quantitative methods, the latter usually have a specific content focus. Within this study, we want to investigate how people integrate eating into their everyday lives while engaging with themselves and the environment, thereby living out personality development and related socialisation. Methods 37 qualitative interviews were conducted and evaluated by means of content-structuring qualitative analysis and type-forming qualitative content analysis. Interviewees were recruited via recruitment calls using different channels, such as newspapers or university e-mail lists. Participants over the age of seventeen were eligible to take part in the study. Both the individual action processes and the interpretation processes regarding food-related behaviour were taken into account. The final sample consisted of 20 male and 18 female participants with an age range from 18 to 83. Results The result were seven eating action types, namely: Eating as a way of life, The Relaxed, Eating as self-determination, Eating as a necessary Evil, The Adaptive, The Overstrained and The Controlled. Conclusions We contribute to the study of food-related behaviour with the chosen qualitative method of type-building and by looking at how people integrate eating into their everyday lives. This contributes to a broader understanding of this phenomenon and complements the findings of existing commercial and academic food-related typing-building activities. Specifically, through identifying “The Overstrained” as a novel eating action type, this study adds to the literature in the field and may be a useful baseline for future research.

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Section: Introductionmentioning

confidence: 78%

Section: Introductionmentioning

confidence: 99%

Ways of integrating eating into everyday lives – a qualitative study in Germany

Lampmann,

Emberger-Klein,

Brückner

et al. 2024

BMC Nutr

View full text Add to dashboard Cite

show abstract

“…Male respondents stated significantly more often that they were not eating a healthy and balanced diet, as they also did in other studies. This phenomenon could be related to social expectations regarding beauty ideals, which affect mainly women (43,44). Another explanation could be the previously mentioned characteristic that especially young females respond positively to health-associated DPs, including vegetarian and vegan diets (2, 35).…”

Section: Discussionmentioning

confidence: 98%

“…Regarding these foods, men react differently than women, who are often suppressed by societal pressure to be slim (43). Hence, women react more sensitively to questions about sweets and might have overreported their consumption of sweets, while men tend to overreport ready-to-eat products, as they are a status symbol (44). Male students stated that they ate significantly more ready-to-eat products than did women (25.3 vs. 12.8%) and used food delivery services more frequently (4.9 vs. 2.1%).…”

Section: Discussionmentioning

confidence: 99%

Impacts of the SARS-CoV-2 pandemic on the dietary practices of university students in Germany

Dreyer,

Brandt,

Lichtenstein

et al. 2024

Front. Nutr.

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PurposeThe dietary practices (DPs) of university students are influenced by many external factors. Therefore, we investigate how the DPs of students in Germany changed during the SARS-CoV-2 pandemic, what the main motivations were for those changes, and what effect the closure of university catering had on the DPs of students.MethodsA total of 560 students from two universities in Lübeck (Germany) were surveyed online during a pilot phase. The final online questionnaire was subsequently administered at 10 other German universities (399 respondents). The questionnaire surveyed sociodemographic factors, dietary habits, food consumption frequencies, and the relevance of university catering before and during the SARS-CoV-2 pandemic.ResultsRegarding changes in DPs, similarities to previous studies were found, especially positive eating behaviors and an increasing interest in health- and nutrition-related sustainability. Students prepared meals freshly more often during the pandemic; consumed legumes, plant-based meats and dairy alternatives more often; and reduced their consumption of meat and milk compared to before the pandemic. The consumption frequency of sweets also decreased. It was observed that students consider eating communal in the university canteen to be highly relevant for their social interactions, which was only possible to a limited extent during the pandemic.ConclusionIn Germany, the DPs of university students as well as criteria regarding health and sustainability changed during the first 2 years of the SARS-CoV-2 pandemic. The social aspect of DPs became evident due to closed university catering. Still, changes in dietary patterns and eating habits were positively related to health and revealed some differences in the cross section of the population.

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Ernährungsorientierungen

Cited by 2 publications

References 0 publications

Ways of integrating eating into everyday lives – a qualitative study in Germany

Ways of integrating eating into everyday lives – a qualitative study in Germany

Impacts of the SARS-CoV-2 pandemic on the dietary practices of university students in Germany

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