Individual differences in the conceptualization of food across eating contexts

Abstract

Individual differences in food-related knowledge structures were explored by applying schema theory to examine the categories 42 adults used to classify foods across four eating contexts. Food card-sort labels were organized into 12 categories, category salience for each person was evaluated, and cluster analysis was used to identify clusters of participants according to the salience of their categories. Clusters were further evaluated for complexity and consistency of category use across contexts. Seven food schema clusters were identified. Meal/time and Routine categories were the most salient overall and were used by most clusters. Well-being, Person, Source, Convenience, Meal component, and Food group categories varied in salience across clusters. The complexity and consistency of the food categories participants used across the contexts varied among the clusters. This study provided insight about cognitions that may underlie food-choice behaviors. Understanding individuals' food schemas could help nutrition professionals tailor messages to maximize health impact.

What makes meals ‘memorable’? A consumer-centric exploration

“…It has previously been noted that demographic factors are less valuable predictors of food preferences and choice behaviours than psychographic variables (Blake, 2008;Fennell, 1995, pp. 114-115;Mueller Loose, Peschel, & Grebitus, 2013).…”

“…This finding support previous research demonstrating the variation in food schema structures among participants living in the same culture and geographic area. For instance, Blake (2008) found that people use different fundamental bases for food classification (personal experience-based, context-based, or food-based). In a similar way, the respondents in our study had different bases on which to recall a past positive eating experience.…”

“…Indeed, the question of what a meal is today elicits a range of responses including snacks and eating occasions that occur beyond the boundaries of the domestic table. The ways in which people construct and form subjective understandings of food and eating through their personal experiences has been a topic of much past research (e.g., Bisogni et al, 2007;Blake, 2008;Blake, Bisogni, Sobal, Devine, & Jastran, 2007;Jaeger, Bava, Worch, Dawson, & Marshall, 2011;Jaeger, Marshall, & Dawson, 2009;Jaeger & Meiselman, 2004;Mueller Loose & Jaeger, 2012). The overarching insight from this stream of research is that context and personal experience are significant determinants of food choice behaviours, in addition to the food/drink itself.…”

Identification of new food alternatives: How do consumers categorize meat and meat substitutes?

“…on crossclassification by Ross and Murphy (1999), on children's development by Nguyen and Murphy (2003), and on family resemblance by Ward and Loken (1986). Categorization was also applied to identify food perceptions for improving dietary measures, education and communication (Beltran et al, 2008a(Beltran et al, , 2008b, and to study the effect of eating context (Blake, 2008;Blake et al, 2007).…”

O ato de comer, a comensalidade, e a classificação NOVA de alimentos nas recomendações do Guia Alimentar para a População Brasileira: contribuições da pesquisa qualitativa

“…Conhecer como indivíduos classificam alimentos pode levar pesquisadores a identificarem, por exemplo, elementos envolvidos nesse processo (WORSLEY, 1980) como, por exemplo, elementos relacionados a alimentos (características físicas e químicas que denotam, por exemplo, tipo, forma como foram produzidos, usos e fins específicos, composição nutricional, origem), a experiências e juízos pessoais (preferências, restrições, rotinas de consumo, opiniões), e a contextos (situações relacionadas ao tempo e ao espaço em que os alimentos são comidos) (BLAKE et al, 2007;BLAKE, 2008), além de elementos relacionados às classificações oficiais de alimentos, utilizadas em guias alimentares (LYNCH e HOLMES, 2011). Há que se considerar que conhecer como pessoas classificam alimentos pode ajudar a desenvolver intervenções e campanhas educativas por considerar a forma como os alimentos são utilizados e percebidos, e também pode ajudar a entender quão práticas e fáceis são de seguir recomendações de guias alimentares baseadas nessas classificações, para aconselhar e orientar os consumidores para uma dieta saudável.…”