Perceptions and Values about Complementary Animal Source Foods and Processed Products in Mexican Working Mothers

Abstract

Promotion of animal source foods (ASF) and processed foods (PF) is a strategy to increase iron and zinc consumption of infants and young children in Latin American food-based programs. For this strategy to be successful, understanding the perceptions and values that mothers place on these foods is required. To determine ASF and PF classification and attributes, 44 mothers of children < 2 y of age in 14 manufacturing businesses were studied. Using 31 key foods, we conducted free-listings, pile-sort surveys, and food attributes interviews. Hierarchical clustering showed that mothers identified nine classes of key foods, including milk derivatives, complements, junk food, infant products, chicken parts, and other meats. From multidimensional scaling, mothers used three classification criteria: biology, food introduction stages, and food processing. Mothers recognized 82 attributes of key foods. Red meats were cold-type, heavy, and hard foods, not suitable for young children, but right for toddlers. Chicken liver was nutritious but dirty and bitter. Egg and fish had vitamin content, but were potentially allergenic. Concerns about chemical and excessive sugar content of PF were revealed. Mothers valued PF vitamin content, flavor, and convenience, but some were suspicious about their expiration date and overall safety. These results indicate that mothers’ perceptions and values differ from that of nutritionists and program designers, and should be addressed when promoting opportune introduction of ASF foods and acceptance of PF in social programs. Funded by Cornell University and The First Presbyterian Church-Ithaca.