Food Choice Process Model Research Articles

A Comparative Analysis of Maternal Nutrition Decision-Making Autonomy During Pregnancy-An Application of the Food Choice Process Model in Burkina Faso and Madagascar.

Adequate nutrition has been cited as one of the most critical components for optimal health outcomes during pregnancy. Women in Burkina Faso and Madagascar experience high rates of undernutrition due to lack of knowledge, finances, cultural norms, and autonomy. Therefore, this study aimed (1) to describe typical maternal diets during pregnancy in Burkina Faso and Madagascar, (2) to understand the multilevel factors that influence women's nutrition decision-making, and (3) to explore the extent to which women have nutrition decision-making autonomy during pregnancy. This study was conducted between October 2020 and February 2021 in Burkina Faso and Madagascar. Semi-structured interviews, focus group interviews, and free lists were conducted among women of reproductive age and pregnant and lactating women. Textual data from interviews were recorded and translated verbatim from local languages into French. The Food Choice Process Model guided textual content analysis using Dedoose software. Free list data were analyzed using cultural domain analysis approaches. In Burkina Faso and Madagascar, women primarily consumed staple foods such as rice and tô during pregnancy. Participants cited eating fruits and vegetables when available, while the animal source foods were rarely consumed. Across both contexts, nutrition during pregnancy was influenced by factors that impact food choices, such as social factors, resources, ideals, and personal factors. While women and men in Madagascar had more shared decision-making on critical domains such as finances, men were the primary decision-makers in most areas of inquiry (eg, finances) in Burkina Faso. The lack of adequate diverse diet consumed during pregnancy is primarily due to important factors including social factors and resources. Understanding the ability for women to consume optimal diets during pregnancy is needed to target behavioral change in maternal nutrition programming.

Trajectories, Food Choices and Dietary Acculturation of Vulnerable Migrants in Brazil

ABSTRACT Migrants in situations of socioeconomic vulnerability face many hardships regarding their eating practices. The aim of this study was to identify how migratory trajectories affect their food choices and the processes of dietary acculturation they experience. This is a qualitative study, conducted through the episodic narrative method, based on interviews of eight migrants. The Food Choice Process Model was adopted as the theoretical framework for the Content Analysis. Integration, assimilation, and separation were identified as acculturation processes and it was concluded that the financial situation was what most affected migrants’ food choices in the early stages of life in Brazil.

A Comparative Analysis of Maternal Nutrition Decision-Making Autonomy During Pregnancy in Burkina Faso and Madagascar – An Application of the Food Choice Process Model

ObjectivesThe study aimed to conceptualize maternal nutrition decisions in rural Burkina Faso and Madagascar using the Food Choice Process Model by 1) describing typical maternal diets during pregnancy, 2) understanding multi-level factors that influence women’s dietary choices, and 3) exploring the extent to which pregnant women have nutrition decision-making autonomy. MethodsThis multi-phased, formative study was conducted between Oct. 2020 - Feb. 2021 in Burkina Faso and Madagascar. Data collection methods and sampling. Semi structured interviews (n = 46), focus group interviews (n = 12), and free lists (n = 90) were conducted among pregnant and lactating women. Analysis. Textual data from focus groups and semi-structured interviews were recorded and translated verbatim from local languages into French. The Food Choice Process Model guided textual content analysis using Dedoose software. Free list data were analyzed using cultural domain analysis approaches. ResultsPregnant women receive nutrients through diets consisting primarily of staple foods, including rice and tô (millet or maize-based dough) in Madagascar and Burkina Faso, respectively. While locally-available vegetables and fruits are sometimes consumed when available, animal-source foods are rarely eaten among these samples. Differentially between contexts, maternal nutrition is influenced by a synergy of upstream factors that impact individual food choices, including available resources, social influences, and personal characteristics and ideals. While shared decision-making within key domains of autonomy (e.g., household finances) is normative between men and women in Madagascar, men were the primary decision makers across all areas of inquiry among the sample of participants from Burkina Faso. ConclusionsSub-optimal maternal diets are determined by inter-related, multi-level factors in Burkina Faso and Madagascar. Further exploration on decision-making autonomy and its role in women’s ability to consume optimal diets during pregnancy in these settings should be considered. Funding SourcesSight and Life Foundation.

From restaurant to cloud kitchen: Survival of the fittest during COVID-19 An empirical examination

The restaurant industry is experiencing a financial crisis at the moment of COVID-19. The purpose of this paper is to explore and examine the impact of various factors responsible for purchase decisions for generation Z in the context of cloud kitchen. In this endeviour, the researchers used a self-reported survey questionnaire to collect the data. The quality responses were collected using convenience sampling and analysed using SmartPLS. As almost all businesses are hit badly due to the COVID-19 pandemic this paper explored the possibilities for the restaurant business i.e. food and beverage industry in the form of ‘cloud kitchen’. In this endeavour, the impact of green aspects, memorable food experience (experiential food under experience economy) along with certain other factors was examined. This study extends the food choice process model by Furst et al. (1996) that in the recent time green aspect, memorable experience are being preferred by consumers. Moreover, the restaurant may choose to work as ‘cloud kitchen until the situation (COVID-19) normalizes. The research work will contribute to new theoretical knowledge in the form of an extended food choice process model exploring generation Z purchase decision towards cloud kitchen.

Preserving farm freshness: Consumer preferences for local value-added products at urban farmers markets

Farmers markets (FMs) are known for fresh fruits and vegetables, but many also feature shelf-stable, value-added products (VAPs) like sauces, jams, and fermented produce. Despite the potential impor­tance of locally sourced VAPs to FMs, farmers, and food-insecure communities, few if any studies have examined consumer preferences related to small-batch VAPs of the kind often prepared for sale at FMs. To address this gap in knowledge, this study presents the results of a collaboration between farmers, researchers, and a not-for-profit community kitchen in New Jersey. First, using the Food Choice Process Model as a framework, we conducted focus groups (four focus groups: 6-10 participants per group; 33 participants total) to gain insight into what would make locally sourced VAPs appealing to residents of food-insecure areas. Major themes that emerged were cost, quality, and health; less common themes included culture, food safety, and ethical values. Second, drawing on focus group data, we developed new VAPs—including tomato sauce, applesauce, hot pepper relish and pickled jalapeños—using ingredients from local farms. Third, we conducted controlled sensory evaluations to assess FM customer satis­faction with project-specific VAPs. Urban consum­ers (N=49) ranked a store-bought tomato sauce significantly higher on taste, sweetness, saltiness, and thickness, compared to the VAP version. However, VAP and store-bought applesauces were comparable across most attributes, and reactions to the hot pepper relish and pickled jalapeños were broadly positive. Overall, findings suggest that locally sourced VAPs tailored to the preferences of particular markets may constitute a valuable addi­tion to the local food landscape in food-insecure areas.

Good Attitudes Are Not Good Enough: An Ethnographical Approach to Investigate Attitude-Behavior Inconsistencies in Sustainable Choice.

This research explores reasons for the attitude-behavior gap of consumers involved with sustainable food choice. For this purpose, the Food Choice Process Model by was applied. The study follows a qualitative approach. Data were collected through ethnographical fieldwork. Over the course of nine months, researchers repeatedly accompanied six families. Each visit lasted several hours and included multiple in-depth discussions, food shopping observations and participation in everyday food behavior. Findings show that beliefs, positive attitudes, and behavioral intentions do play an important role for sustainable choice. Rooted in one’s personal life course experiences and the socio-cultural conditions one grew up in, however, their determinacy is heavily impaired by household realities and by various personal and situational factors. Sustainability attributes, even if dominant on an abstract level, tend to be inferior for actual choice, especially when competing with the taste, price, and preferences of other household members. Product evaluation and food choice are seldomly a result of comprehensive information processing, but rather based on simplifications and strategies. Conflicts are aggravated by competing sustainability values and attributes. Confronted with diverse product-related, personal, external, and situational influences, sustainable choices come with conflicts, tensions, and ambivalences forcing participants to make compromises and remain flexible in their decisions. However, participants were aware of their inadequacies and accept personal inconsistencies, without showing much dissonance. This research extends current knowledge about the impact and the origin of attitudes towards and barriers for sustainable food choice behavior that help to understand the complexity of the phenomena in its natural setting. It points out practical implications for practitioners, updates the theoretical framework, and can widen researchers’ perspective on sustainable food choice behavior.

An Ecological Perspective of Food Choice and Eating Autonomy Among Adolescents

Adolescence is an important developmental period marked by a transition from primarily parental-controlled eating to self-directed and peer-influenced eating. During this period, adolescents gain autonomy over their individual food choices and eating behavior in general. While parent-feeding practices have been shown to influence eating behaviors in children, little is known about how these relationships track across adolescent development as autonomy expands. The purpose of this qualitative study was to identify factors that impact food decisions and eating autonomy among adolescents. Using the food choice process model as a guide, four focus groups were conducted with 34 adolescents. Focus group discussion was semi-structured, asking teens about influences on their food choices across different food environments, their involvement with food purchasing and preparation, and perceived control over food their choices. Focus group transcripts were analyzed using deductive and inductive code creation and thematic analysis. This study found six leading influences on adolescents' food choices and identified additional factors with prominence within specific environmental contexts. This study distinguished a broader spectrum of factors influencing adolescent food choice that extend beyond “convenience” and “taste” which have previously been identified as significant contributors. The degree of control that teens reported differed by eating location, occasion, and social context. Finally, adolescents demonstrated various levels of engagement in behaviors related to their eating autonomy. Identifying the emergent themes related to adolescent autonomy was the first step toward the goal of developing a scale to evaluate adolescent eating autonomy.

Exploring the Experience and Determinants of the Food Choices and Eating Practices of Elderly Thai People: A Qualitative Study.

Over the past decade, Thailand has experienced a rapid increase in its elderly population. Many unfavorable health outcomes among elderly people are associated with nutrition. Nutrition in elderly people is affected by physical, mental, and social factors. This study explored the food choices and dietary practices among community-dwelling elderly people in Thailand from the perspective of both caregivers and the elderly people themselves. Six focus group discussions and six semistructured interviews were conducted in the Samut Sakhon Province of Thailand. Deductive thematic analyses were conducted based on the “food choice process model framework.” The results show that physical and mental factors and societal factors are important determinants of food choices. Moreover, a changing food environment and economic factors were found to affect food choices. Issues of trust in food safety and food markets were highlighted as growing issues. Therefore, fostering healthy food choice interventions that consider both environmental and societal aspects is necessary.

O10 Personal Food Values in 2020: Reimagining the Food Choice Process Model Using Consumer Input from Urban New Jerseyans

Background The Food Choice Process Model (FCPM) was developed in the 1990s to provide a constructionist model of personal food choice. Today, with growing consumer demand for locally sourced farm products, the FCPM must be revisited to explore how it can accommodate evolving food values. Objective To use the FCPM as a guide in exploring and understanding the food values consumers in New Brunswick, NJ apply when considering the purchase and consumption of value-added products (VAP) sold at local farmers’ markets. Study Design, Setting, Participants Semi-structured focus groups were conducted by a trained moderator and translator with urban residents in the New Brunswick community. Participants spoke either English or Spanish as their primary language. Interviews were audio recorded and transcribed verbatim. Measurable Outcome/Analysis Qualitative content analysis was performed by 3 trained researchers. Constructs from the FCPM were adapted and used as a priori themes. Upon analysis, researchers identified a posteriori themes; when discrepancies arose with initially coded themes, new themes were developed as appropriate. All supporting quotes were systematically recorded using Microsoft Excel. Results Four community focus groups (33 total participants, 73% female) were conducted. Cost and quality were the most impactful food values when considering VAP, with each theme being supported by over 30 quotes among the 4 interviews. Three a posteriori themes were identified that lay outside the constructs of the original FCPM: seasonality (ie, summer versus winter), familiarity (with brands, farmers, processors), and social value (ie, supporting local business and food equity). Conclusion Imagining a new food future requires reassessing the values people have regarding new food products, particularly in novel settings such as farmers’ markets, and adapting keystone theoretical frameworks like the FCPM as needed. This allows for community partners, like local farmers and non-profit organizations, to create VAP that increase food access and strengthen local food systems in urban communities. Funding United States Department of Agriculture - Agricultural Marketing Service (CFDA #10.172, Local Food Promotion Program).

“I Control What I Eat and I’m Sensible with What I Eat, Apart from School” – A Qualitative Study of Adolescents’ Food Choices and the School Environment

Abstract Objectives Adolescent obesity is a significant issue in the UK, with 36% of 11 to 15 year olds classified as overweight or obese. Schools are seen as a sound setting to address this phenomenon. Mandatory School Food Standards have endeavoured to improve the nutritional profile of school food provision. However students often choose micronutrient poor, energy dense options. This study aimed to explore how and why secondary school students make their food choices within the school environment. Methods Seven focus group interviews were conducted with students (n = 28) aged 13–14 years in a school in Northern England. Development of the focus group schedule was informed by the socio-ecological model and food choice process model. Question topics included school food provision, students’ food choices and the role of friends and family in students’ food choices. Discussions were audio-recorded, transcribed verbatim and analysed using an inductive thematic approach: an iterative process of reading and re-reading transcripts, coding of nodes and grouping of nodes into unique themes. NVivo12 software was used to facilitate data management. Results Six initial themes emerged; (1) home environment, (2) food knowledge, (3) food choice factors, (4) food autonomy struggle, (5) social influences and (6) home versus school. Findings suggest that adolescents juxtapose the school and home food environments, in terms of food provision, food choices, as well as food-related rules and customs. Students identified food choices at home as being a structured and clearly defined process, with parents and caregivers acting as nutritional gatekeepers. In contrast, students depicted school food choices as being less straight-forward, determined by factors including social influences and school food choice parameters (e.g., time, queues, cost). Students reported choosing less “healthy” items at school than at home, and justified this by reportedly adopting perceived healthier choices/behaviours at home. Conclusions Both the school and home environment (in)directly influence adolescents’ school food choices. Further research is needed to understand these contrasting environmental influences, and how adolescents manage and integrate their food choice behaviours in different environments. Funding Sources Research funded by the University of Leeds.

“We don't snack”: Attitudes and perceptions about eating in-between meals amongst caregivers of young children

ObjectiveLittle is known about caregiver attitudes and perceptions towards snacking by toddlers and preschool children outside of the U.S. This qualitative study examined caregiver attitudes and perceptions towards the provision of both foods and beverages in-between meals, along with what constitutes a snack, or snacking occasion, amongst Swiss caregivers. Study design, setting and participantsThis qualitative study used in-depth interviews (n = 17) conducted with caregivers (16 = female, 3 = male, ages = 20-46y, low to high income). The “Food Choice Process Model” was used as a theoretical framework. Interviews explored experiences, attitudes and perceptions about the provision of foods and beverages to children (1-5y) in-between meals. Interview transcripts underwent a thematic analysis and key themes were developed from the data. ResultsFive key themes were identified; 1) Timing is everything 2) Location + food type = snacking 3) Snacks are junk 4) Snacks are small 5) Not in front of the children. The clock-time at which young children were fed, the location, the food type and the portion size delineated how caregivers conceptualised snacking. Feeding children at 10am and 4pm was not viewed as snacking, nor was providing milk before bedtime. Conclusions and ImplicationsEating in-between meals and snacking may be perceived by caregivers as different concepts and vary according to geography, contexts, time of day, food type and location. The findings highlight some agreement with similar studies conducted in the U.S. but also provide new insights into how the consumption of foods and beverages in-between meals may vary between geographic settings. The opportunities for better defining “snacking” within nutrition study design, and how this may inform dietary intake data interpretation, are discussed.

Risk for Type 2 Diabetes Among SNAP Participants With Prediabetes

This study explored food security status among Supplemental Nutrition Assistance Program (SNAP) participants with prediabetes in relation to food choice decisions over a 30-day benefit cycle that potentially increases the risk of Type 2 diabetes. A cross-sectional, quantitative design based on food choice process model constructs was used. SNAP participants (<em>n </em>= 36) with prediabetes, aged 21–70 years, were recruited as outpatients from Bronx Lebanon Hospital Center and completed self-reported questionnaires on demographics and health, food security, and food frequency over time. Descriptive statistics, Pearson chi square tests, and regression analysis were performed using SPSS. Two post-hoc tests, the Friedman’s test, and Wilcoxon signed-rank test were used to measure the difference in means between food groups. Using a multiple response analysis, the 11 food categories had the greatest variation for Week 1, compared to Weeks 2–4. Use of coping strategies to minimize hunger was limited. Very low food security associated with certain coping strategies disrupted eating patterns that affected food variation over time and increased the intake of non-nutrient-dense foods. Changing SNAP’s benefit allotments, and making mandatory, a nutrition package and nutrition education, may increase food security and nutrient-dense food variation thereby decreasing the risk for Type 2 diabetes.

Constructing Food Choice Decisions

Food choice decisions are frequent, multifaceted, situational, dynamic, and complex and lead to food behaviors where people acquire, prepare, serve, give away, store, eat, and clean up. Many disciplines and fields examine decision making. Several classes of theories are applicable to food decision making, including social behavior, social facts, and social definition perspectives. Each offers some insights but also makes limiting assumptions that prevent fully explaining food choice decisions. We used constructionist social definition perspectives to inductively develop a food choice process model that organizes a broad scope of factors and dynamics involved in food behaviors. This food choice process model includes (1) life course events and experiences that establish a food choice trajectory through transitions, turning points, timing, and contexts; (2) influences on food choices that include cultural ideals, personal factors, resources, social factors, and present contexts; and (3) a personal system that develops food choice values, negotiates and balances values, classifies foods and situations, and forms/revises food choice strategies, scripts, and routines. The parts of the model dynamically interact to make food choice decisions leading to food behaviors. No single theory can fully explain decision making in food behavior. Multiple perspectives are needed, including constructionist thinking.