Mothers' food choices and consumption of ultra-processed foods in the Brazilian Amazon: A grounded theory study

Sato, Priscila de Morais; Couto, Márcia Thereza; Wells, Jonathan C. K.; Cardoso, Marly Augusto; Devakumar, Delanjathan; Scagliusi, Fernanda Baeza

doi:10.1016/j.appet.2020.104602

Cited by 33 publications

(21 citation statements)

References 44 publications

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“…The other factors of a great influence on the food choices are associated with health and environmental aspects [5], as well as placement, advertising and novelty [6]. However, regardless of knowledge of these factors, the food choices determinants are still not fully understood and more research is needed to define possibility to influence nutritional behaviors and promote beneficial ones [7].…”

Section: Introductionmentioning

confidence: 99%

Food Neophobia and Consumer Choices within Vietnamese Menu in a Polish Cohort Study

Guzek

Nguyen

Głąbska

2021

IJERPH

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One of the factors influencing consumer food choices is food neophobia (FN), described as a reluctance to try novel or unknown food products. The aim of the study was to determine the influence of FN on food choices in young Polish respondents through a web-based choice experiment with Vietnamese restaurant menu. The choice experiment was conducted using a Computer-Assisted Web Interview (CAWI) method in a sample of 601 young adults, while using a developed Vietnamese restaurant menu. For the dishes, neophobic potential for a Polish population was defined, based on content of ingredients not typical for Polish diet. The FN was assessed using the Food Neophobia Scale (FNS) by Pliner and Hobden. The neophobic potential was the determinant of choice of dishes (p < 0.05). The participants characterized by a high FN level less commonly than others chosen dishes characterized by neophobic potential as: starter (Nem quõn—non-fried spring rolls with shrimps) (p = 0.0003), soup (Mién gà—soup with cellophane noodles and nam huong mushrooms) (p < 0.0001), main course (Phở xào bò—rice noodles with soy sauce and fish sauce) (p < 0.0001) and dessert (Chè thập cãm—dessert of golden gram, black eye beans, Azuki beans and tapioca) than other options (p = 0.0007). It was stated that FN in young respondents may reduce the frequency of choosing dishes containing unfamiliar ingredients and, as a result, it may cause lower diversity of consumed dishes. Taking into account that not properly balanced diets resulting from rejecting some types of products are becoming a growing problem, the FN should be taken into account in the general public health policy.

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Section: Introductionmentioning

confidence: 99%

Food Neophobia and Consumer Choices within Vietnamese Menu in a Polish Cohort Study

Guzek

Nguyen

Głąbska

2021

IJERPH

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“…When it comes to behavior, individuals do not explicitly maximize nutritional health, and instead pursue proximate goals such as satisfying hunger, obtaining affordable and palatable foods that are convenient to prepare, and conducting desirable activities [ 113 – 115 ]. Their nutritional status is shaped both by their ability to pursue these goals, and by the environments to which they are exposed and which therefore impact their agency.…”

Section: Agencymentioning

confidence: 99%

The future of human malnutrition: rebalancing agency for better nutritional health

et al. 2021

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The major threat to human societies posed by undernutrition has been recognised for millennia. Despite substantial economic development and scientific innovation, however, progress in addressing this global challenge has been inadequate. Paradoxically, the last half-century also saw the rapid emergence of obesity, first in high-income countries but now also in low- and middle-income countries. Traditionally, these problems were approached separately, but there is increasing recognition that they have common drivers and need integrated responses. The new nutrition reality comprises a global ‘double burden’ of malnutrition, where the challenges of food insecurity, nutritional deficiencies and undernutrition coexist and interact with obesity, sedentary behaviour, unhealthy diets and environments that foster unhealthy behaviour. Beyond immediate efforts to prevent and treat malnutrition, what must change in order to reduce the future burden? Here, we present a conceptual framework that focuses on the deeper structural drivers of malnutrition embedded in society, and their interaction with biological mechanisms of appetite regulation and physiological homeostasis. Building on a review of malnutrition in past societies, our framework brings to the fore the power dynamics that characterise contemporary human food systems at many levels. We focus on the concept of agency, the ability of individuals or organisations to pursue their goals. In globalized food systems, the agency of individuals is directly confronted by the agency of several other types of actor, including corporations, governments and supranational institutions. The intakes of energy and nutrients by individuals are powerfully shaped by this ‘competition of agency’, and we therefore argue that the greatest opportunities to reduce malnutrition lie in rebalancing agency across the competing actors. The effect of the COVID-19 pandemic on food systems and individuals illustrates our conceptual framework. Efforts to improve agency must both drive and respond to complementary efforts to promote and maintain equitable societies and planetary health.

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“…Consequently, the participants see cooking as a woman's obligation, and they are made for it. Likewise, Sato et al (2020a) also found this perception of domestic cooking, in addition to a strategy to deal with food and nutritional insecurity.…”

Section: Feelings Associated With Domestic Cooking Practicesmentioning

confidence: 76%

“…Data from a 2017 National Household Survey indicate that 95.6% of women, including those who were employed full-time outside the home, were responsible for preparing or serving food, cleaning the table, or washing dishes daily, while only 59.8% of men performed these tasks (IBGE, 2018). Additionally, previous Brazilian studies emphasized the persistence of gender dynamics related to women as responsible for culinary practices Mazzonetto et al 2020;Assunção 2008;Sato et al 2020a), intergenerational transmission of cooking-related meanings and practices (ASSUNÇÃO, 2008;MAZZONETTO et al, 2020), and familial food care (Martins et al 2020). Furthermore, the devaluation of domestic cooking as trivial food versus the social recognition of professional and paid culinary practice highlights incongruencies with regard to the kitchen space .…”

Section: Introductionmentioning

confidence: 99%

“…Materials were closely related to the financial availability for cooking practices, especially supermarket food purchase. Our participants did not use home gardens, animal breeding, and/or receiving food donated as a means food acquisition, althoughSato et al (2020a) had identified this strategy as important for other mothers from the MINA-Brazil Study deal to deal with food insecurity. Rather, they bought their food in supermarkets due to the possibility to use cash, credit, or debit cards.…”

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confidence: 99%

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Práticas culinárias de mães residentes em Cruzeiro do Sul/Acre: uma abordagem qualitativa e feminista

Oliveira

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Introdução: as mulheres brasileiras são as principais responsáveis pelas práticas e as habilidades culinárias domésticas necessárias para obter, preparar e oferecer os alimentos à família. Estudos sugerem que os problemas de saúde das mulheres podem ser agravados pela sobrecarga de atividades dentro e fora do domicílio. Objetivo: investigar as dinâmicas de gêneros relacionadas às práticas culinárias domésticas, ao aprender e ensinar as habilidades culinárias e aos arranjos de divisões dos trabalhos culinários domésticos das mães vivendo em Cruzeiro do Sul -Estado do Acre -Amazônia Ocidental Brasileira. Métodos: desenvolveu-se um programa de pesquisa qualitativo de fundamentação interpretativa feminista no contexto do seguimento de dois anos do "Estudo MINA-Brasil: saúde e nutrição materno-infantil em Cruzeiro do Sul, Acre". Produziu-se os dados a partir de entrevistas em profundidade com 16 mulheres, autorreferidas cisgêneros, com idades entre 18 e 41 anos, que cozinhavam em casa no mínimo uma vez ao dia e que eram mãe de, ao menos, uma criança com 2 anos de idade. Também, entrevistou-se 5 homens, autorrelatados cisgêneros e cônjuges dessas mulheres. Analisou-se os dados a partir da análise de conteúdo, assim se identificou as unidades de significâncias regulares, expressivas e significativas presentes nas entrevistas. Interpretou-se os dados a partir das teorias: do sistema linguístico culinário apresentada pelo antropólogo Claude Lévi-Strauss, das práticas sociais da alimentação proposta pelo sociólogo Alan Warde, da performatividade de gênero segundo a filósofa Judith Butler, e do fazer gênero de acordo com a socióloga e do sociólogo Candace West e Don Zimmerman. Resultados: As mulheres desenvolveram suas habilidades culinárias em diferentes momentos da vida. Na infância, elas foram ensinadas por figuras maternas e aprenderam habilidades culinárias necessárias para preparar a comida tradicional de seus locais de origem, a "comida da mata". Na idade adulta, foram ensinadas por suas empregadoras a desenvolveram habilidades culinárias necessárias para o trabalho remunerado doméstico, expresso através do cozinhar a "comida da cidade". Notoriamente, essas mulheres, também, foram ensinadas por seus maridos a cozinhar alimentos que atendessem aos gostos e aos padrões alimentares deles. Diferentemente, essas mulheres ensinavam às crianças habilidades culinárias para desenvolver sua autonomia alimentar, não sobrecarregar outras mulheres e promover a divisão igualitária do trabalho culinário doméstico. Apesar disso, a maioria das entrevistadas realizavam, em suas casas, atividades culinárias rotineiras, não discricionárias, com maior consumo de tempo e focadas para seus familiares. Enquanto seus cônjuges realizavam poucas (ou nenhuma) atividades culinárias domésticas, sendo a maioria destas dedicadas ao autocuidado ou ao lazer. Esse arranjo ficou, especialmente, evidente durante o processo de transição para a maternidade, pois quando não tinham crianças, as entrevistadas mencionaram realizar práticas culinárias atendend...

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Mothers' food choices and consumption of ultra-processed foods in the Brazilian Amazon: A grounded theory study

Cited by 33 publications

References 44 publications

Food Neophobia and Consumer Choices within Vietnamese Menu in a Polish Cohort Study

Food Neophobia and Consumer Choices within Vietnamese Menu in a Polish Cohort Study

The future of human malnutrition: rebalancing agency for better nutritional health

Práticas culinárias de mães residentes em Cruzeiro do Sul/Acre: uma abordagem qualitativa e feminista

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