Household Food Practices Research Articles

Participant Perspectives on the Impact of a School-Based, Experiential Food Education Program Across Childhood, Adolescence, and Young Adulthood

ObjectiveExplore participant perceptions of involvement in an experiential food education program during elementary school and the scope and extent of program influence on food decisions. DesignFocus groups with current participants and program alumni. SettingWashington, DC. ParticipantsThirty-nine elementary school students and 39 program alumni ranging from middle school through university students. Phenomenon of InterestParticipant perceptions of program impact from childhood into adolescence and young adulthood. AnalysisInductive thematic analysis. ResultsNine emergent themes were identified, spread over 3 categories of program impact: immediate, beyond the classroom, and sustained. Immediate program impact themes came from all participants and included enjoyment, hands-on learning, and fostering connection. Beyond the classroom, older elementary students and alumni expressed perceived shifts in individual and family food intake, involvement in household food practices, and desire for fresh food options at school. Themes of sustained program impact among alumni participants were an appreciation for fresh food, openness to trying new foods, and confidence to make informed food decisions. Conclusions and ImplicationsFindings provide a deeper understanding of participant perspectives on the impact of participation in a school-based experiential food education program and a basis for further research on the role of early exposure to food education in influencing food decisions as children grow older.

Is obesity more likely among children sharing a household with an older child with obesity?

ObjectivesWe used a dynamic method of identifying household members from Electronic Health Records (EHRs) linked to National Child Measurement Programme (NCMP) data to estimate the likelihood of children with obesity sharing a household with an older child with obesity, accounting for individual and household characteristics.
 MethodsWe included 126,829 NCMP participants in four London boroughs and assigned households from encrypted Unique Property reference Numbers (UPRNs) at NCMP date for 115,466 (91%). We categorised the ethnic-adjusted body mass index of the youngest and oldest household child (underweight/healthy weight<91st, ≥91st to <98th overweight, obesity≥98th centile) and explored associations of the youngest child’s weight status with: oldest child’s weight status, number of household children (two, three or ≥4), youngest child’s sex, ethnicity and school year of NCMP participation (reception or year 6). We estimated adjusted odds ratios (aOR) and 95% confidence intervals (CI) of obesity in the youngest child.
 Results19,702 UPRNs were shared by two or more NCMP participants (youngest children: 51.2% male, 69.5% reception). 10.4% of youngest (95% CI: 10.0,10.9) and 13.0% of oldest (12.5,14.3) children were living with obesity. One third of youngest children with obesity shared a household with another child with obesity (33.2%; 31.2,35.2), compared with 9.2% (8.8,9.7) of those with a healthy weight. Youngest children living with an older child with overweight (aOR: 2.33; 95% CI: 2.06,2.64) or obesity (4.59, 4.10,5.14), those from South Asian ethnic backgrounds (1.89; 1.64,2.19) or taking part in NCMP in year 6 (2.21; 2.00,2.43) were more likely, and girls (0.73; 0.67,0.81), children living with just one other child (0.87; 0.77,0.98) and from Black ethnic backgrounds (0.78; 0.66,0.93) less likely, to be living with obesity.
 ConclusionLinked EHRs can provide novel insights into the shared weight status of children sharing the same household. Further qualitative research is needed to understand how household food practices may vary by other household characteristics to improve our understanding of how the home environment influences childhood obesity.

Doing (food) without meat? Accomplishing substitution and qualifying substitutes in household food practices

Excessive meat consumption is associated with environmental, ethical and public health concerns. Substituting meat with plant-based alternatives has been located as a key strategy for consumers to reduce their meat intake. While a growing body of research seeks to measure consumers’ acceptance of substitute foods, less attention has been paid to how meat substitution is organised through everyday practices. Based on 50 interviews with consumers with varying levels of meat consumption in Norway, this paper explores how substitution is accomplished in everyday life, and how substitutes are leveraged in the project of meat reduction. A theoretical framework connecting theories of social practice and food qualification allowed investigating substitution as a contextually contingent process rather than the outcome of a simple product swap. The paper finds that many participants were open to the idea of meat substitution, and meatless meals could be acceptable and often desirable. However, substitution was complicated by a prevalent scepticism towards prefabricated substitute products and lacking competence to provide home-cooked alternatives fulfilling expectations in established food practices. The paper argues that ‘qualifying’ foods as substitutes depends on a range of factors beyond the material reconstruction of meatiness present in prefabricated products, problematising the idea of substitution as a straightforward strategy for meat reduction so long as consumers are motivated and/or have access to plant-based options. Shifting consumption from meat to plant-based alternatives require fundamental changes in the organisation of food environments and eating practices beyond measures targeting consumer attitudes or increasing the availability of convenient substitute products.

Guinea fowl production: The potential for nutrition and income generation in rural households in Burkina Faso.

Small-scale poultry keeping is a common practice particularly among low-income households in sub-Saharan African countries. Due to the limited resources of these households, the flock is raised on a free-range basis, where the birds are left to fend for themselves, mostly affecting their performance. Well-structured poultry farming among these low-income households has the potential to improve not only the financial standing, but also the nutrition and health of the households. The purpose of this survey was to understand existing household food practices and aspirations for expanded poultry business among mothers of young children involved in smallholder guinea fowl farming in Burkina Faso. This was a cross-sectional study of a convenience sample of women engaged in small-scale poultry. A semi-structured questionnaire was used for data collection. Questionnaire for data collection was administered in a face-to-face interview format by trained research assistants. All interviews were conducted in MORE, the predominant language spoken in the study area. Descriptive analysis was performed using Microsoft Excel and reported as frequencies and percentages for categorical variables, and means for continuous variables. One hundred and fifty women with children under 5 years of which 98.7% were the biological mothers participated in the study. About 68% of participants were 28 years or older, 45% have no formal education and 30% had 6 or more children in the household. Although over 58% of participants reported household income from agriculture, only 8.7% was livestock related. About half of the participants reported they would market/sell products from expansion of guinea fowl farming to raise additional income to support the household, while another half would use some of the meat and eggs to improve the nutrition of the household. Findings from this study suggest mothers from low-income rural households are interested in income-generating avenues, particularly, expansion in their smallholder guinea fowl farming to improve the socio-economic standing and nutritional health of their household. Key words: Guinea Fowl Production, Low-income Households, Nutrition, Nutritional Health, Poultry

Meals on wheels services and the food security of older people.

In recent years, Meals on Wheels (MoW) services have been in a state of decline as austerity policies have become entrenched. However, this decline is occurring with little knowledge of the impact withdrawal of MoW services has on the health and well-being of those who use them. The pandemic has raised awareness of precarity and vulnerability in relation to food that affects many people in the UK and other Westernised countries and this provides further context for the analysis presented. This paper presents findings of a mixed methods ethnographic study drawing on qualitative interviews and visual methods underpinned by social practice theory to explore the household food practices of older people receiving MoW services. Interviews were conducted with 14 older people receiving MoW, eight MoW staff delivering MoW services in the east of England and one expert. The Covid-19 pandemic interrupted the study, and once the first lockdown began visits to the homes of older people were terminated and the remaining interviews were undertaken by telephone. The study found that a number of threats accumulated to change food practices and moved people towards vulnerability to food insecurity. Threats included difficulty accessing food and cooking due to sensory and physical challenges. The MoW service increased participants' coping capacity. As well as benefiting from the food provided, the relational aspect of the service was important. Brief encounters between MoW staff built caring relationships that developed over time to ensure older people felt valued and cared for. The study demonstrates how MoW services make a positive contribution to food practices, supporting vulnerable adults to continue living well in their own homes and protecting them from food insecurity and ill-being. Local authorities looking to make cost savings through ending MoW services should consider the impact this would have on the well-being of older residents.

Review: How the Other Half Eats: The Untold Story of Food and Inequality in America, by Priya Fielding-Singh

Review: <i>How the Other Half Eats: The Untold Story of Food and Inequality in America</i>, by Priya Fielding-Singh

COVID- 19 and Changes in Household Food Practices

The purpose of this article is to identify several food practices that households reported having modified during the COVID-19 pandemic. Data were collected from a sample of 1,143 adults (males 48.6%) from the province of Quebec, Canada, in May 2020. Respondents completed an online survey containing questions on their food practices. Results indicate that most food practices underwent significant changes because of the pandemic. Changes in food practices differed according to gender, age, and region of residence. The paper contributes to new knowledge on the effects of the pandemic on certain food practices. Practices, when maintained over time, help develop habits. It is therefore relevant to identify the practices whose change is favorable to the development of better food habits.

'They Are Kids, Let Them Eat': A Qualitative Investigation into the Parental Beliefs and Practices of Providing a Healthy Diet for Young Children among a Culturally Diverse and Deprived Population in the UK.

In the UK, ethnic minority children are at greater risk of obesity and weight-related ill health compared to the wider national population. The factors that influence the provision of a healthy diet among these populations remain less understood. An interpretive qualitative study with a phenomenological perspective comprised of 24 single sex semi-structured focus groups was conducted with 110 parents (63 mothers and 47 fathers) of young children (aged 0–5 years). The participants were recruited from deprived and ethnically diverse wards in Luton, UK and self-identified as being white British, Pakistani, Bangladeshi, black African–Caribbean or Polish. The findings highlighted a wide range of inter-relating psychological and sociocultural factors that underpin parental beliefs and practices in providing children with a healthy diet. Parents, whilst aware of the importance of providing children with a healthy diet, faced challenges such as lack of time and balancing competing responsibilities, which were clear barriers to providing children with a healthy diet. Access to and affordability of healthy food and the overexposure of cheap, convenient, and unhealthy processed foods made it increasingly difficult for parents to provide a healthy diet for their growing families. Household food practices were also found to be situated within the wider context of sociocultural and religious norms around cooking and eating, along with cultural identity and upbringing.

COVID-19’s Impact on Gendered Household Food Practices: Eating and Feeding as Expressions of Competencies, Moralities, and Mobilities

ABSTRACT This article is based on research conducted in Colorado in late-2019 and again post-COVID outbreak, from April through May of 2020. In addition to (virtual) face-to-face interviews, the study used a GPS tracking app to map respondents’ macromobilities – trips from one GPS coordinate to another. The data presented are informed by practice theory. The paper’s findings focus on the themes of competencies, moralities, and mobilities. Gender proved a particularly significant variable for disentangling the diversity and contingency involved in the social effects of the pandemic, while also stressing the continuities of practice for some, and disruptions for others.

Fish consumption in India: Probability and demand

This study analyses the dietary and fish consumption patterns of Indian households and the determinants of these patterns. A hike in the price reduced demand and the probability of consumption. High-income households consumed more fish than middle-and low-income households, but low-income households spent a high proportion of their total household expenditure on fish. An increase in per capita income raised demand and the probability of consumption. Consumption is driven also by the education, age, and household head; the number of household members who earn a regular salary; and a household's food practices away from home.

Consuming takeaway food: Convenience, waste and Chinese young people’s urban lifestyle

Considering food consumption as an important daily practice, this article explores how and why Chinese young people consume takeaway food – a typical type of convenience food – and whether this food practice creates a wasteful urban lifestyle, drawing on a qualitative analysis. The key finding of this research suggests that Chinese young people have normalised takeaway food consumption and have their own strategies to reduce food/food-related waste after consumption. Such a dynamic process of takeaway food consumption reflects young people’s lifestyle in urban China: an individualised or self-centred, technology-dependent and fast-paced lifestyle. Moreover, this research suggests that social studies on household food practices should take household sizes and patterns into more considerations. This research can be read as a contribution to the existing body of literature on convenience food and its environmental consequences within and beyond the family space from a non-Western perspective.

Domestic spaces and beyond: Consumer food waste in the context of shopping and storing routines

AbstractTo significantly reduce the volumes of food currently wasted in industrialized countries, tackling food waste on the household level is paramount. While awareness campaigns and economic incentives are important measures, it is crucial to look beyond individual decision making and scrutinize how contextual factors frame consumer lifestyles in ways that intensify the issue of food going to waste. This paper addresses the role of material contexts—in particular, infrastructures and technologies—in the shaping of food shopping and storing practices and thus consumer food waste. It presents an in‐depth, qualitative study with 24 Austrian households, conducted from November 2016 to February 2017. Data were collected through food waste diaries, semi‐structured interviews and a total of 16 focus group discussions. In line with other studies, we find that food waste is a largely unintended outcome of entangled daily routines revolving around food, such as meal planning, grocery shopping and food storing. The characteristics of food retail infrastructures—in terms of accessibility, density and type—shape these routines and thus potentially influence excess food purchases. Food storing practices as well depend on the characteristics of domestic infrastructures and co‐evolve with technologies used for storing food. Unraveling the interconnectivity between material contexts and household food practices can inform policy, product design and food retail development and thus has implications for reducing consumer food waste.

Photo-Texting, a Self-Assessment Technique for the Home Food Environment

This paper explores a methodology of photo-texting to assess and improve upon the home food environment (HFE); a method which aims to engage participants with nutrition and food security among households. Various approaches to assessing and intervening within the HFE have demonstrated the efficacy of strengthening household food practices, improving food security, and dietary behaviors. However, public health practitioners face barriers in assessing the HFE. These include the intimate nature of the home setting, as well as the significant time, labor, and costs required to complete a comprehensive HFE assessment. Photo elicitation, though, provides a flexible strategy, while also empowering participants and conserving the resources of practitioners. This technique permits the collection of reflective self-assessments and provides a platform for goal setting. In this paper, we describe the step-by-step method of a photo elicitation technique that was developed to overcome the challenges with HFE research techniques. Furthermore, the described method may be beneficial as a practice tool to coach participants to self-assess their nutrition environment and to recognize behavioral factors within their homes and families. A pilot study of the photo-texting technique was implemented to identify lessons learned and illustrate feasibility. Results from the pilot study reveal participant engagement in all photo assignment, food and nutrition trends within the HFE, and effective goal setting techniques. Furthermore, participants reported favorable attitudes toward this technique of community-participatory research. There are many opportunities to facilitate effective HFE changes by utilizing the photo-texting technique and applying it to public health practice and research settings.

Gifting, ridding and the “everyday mundane”: the role of class and privilege in food waste generation in Indonesia

ABSTRACTCurrent research on household food waste has not considered the impact of the inter-class power dynamics between employers and domestic helpers on food waste management and generation in the Global South. This article focuses on the issue of food justice and will demonstrate that it is important to reconsider household food practices within the framework of unequal power dynamics in household units – especially between employers and their domestic helpers. Informed by food waste regime conceptual framework, this paper will examine the complex food provisioning practices of Indonesian households. The research draws on 21 in-depth interviews with households of varying incomes, multiple site visits, participant observation and going along on grocery trips to better understand the power dynamics and practices that result in, or prevent the generation of household food waste. In addition, 12 key informant interviews with government officials, traditional food vendors, supermarket managers, and a waste collector was also conducted. In an Indonesian context, understanding the interclass dynamics of the household, namely, who gets to define what is “food” and what is “waste” is key to understanding the broader phenomenon of food waste in order to promote solutions to food waste prevention and food insecurity that is socially and environmentally just.

Nurturing Future Generations: Household Food Practices of Canadian Children and Family Meal Participation.

Food knowledge and skills appear to have declined in the general population over recent decades and may be contributing to negative outcomes and poor nutritional health. It is pertinent to observe the food skills and habits of Canadians, particularly Canadian youth. Data from the Canadian Community Health Survey 2013 Rapid Response on Food Skills (n = 10 098) were used to examine the involvement of children in food preparation processes by identifying and describing the role of children in meal preparation as well as the practice of family meals. Variables were examined to assess differentiations between socio-demographic groupings (marital status, education, and income). Results indicate a moderate to high level of child participation in Canadian household food-related activities, with two-thirds of households with children having children involved in choosing meals and grocery shopping and one-third of children helping with meal preparation. Some differences were observed between region, education level, and Aboriginal and immigration status. Seventy-five percent of respondents participated in family meals. Data from this study contribute to the current discussion regarding loss of food skills and the significance of family meals on social and health indicators. Results suggest a range of interventions for dietitians including improving the quality of foods prepared at home and campaigns to promote family meals.

The effects of household food practices and diseases prevalence on nutritional status of under-five children in Ruhango district, Rwanda

Malnutrition in the Southern province of Rwanda is a significant public health concern. According to the Rwanda Demographic and Health Survey (RDHS) 2010, chronic malnutrition in children under 5 years was widespread 44% children having stunting (insufficient height for age), 11 % underweight (weight for age) and 3% wasting (weight for height). Ruhango district (Southern Rwanda) had the highest malnutrition prevalence (23.5%) in 2009. This study aimed to measure the prevalence of malnutrition among Ruhango children in 2012 and to identify relationship between comorbidities occurrence, food intake and their nutrition status. A multistage sampling was done across four hierarchical levels: district, sector, cell and village, where households (N=294) with children under five years were purposively selected to form the sampling units in which the survey was conducted. The study showed that Ruhango has improved in prevention of malnutrition as compared to 2010 study. However, stunting was still a problem with those aged between 24 and 35 months being most affected. Wasting did not affect large population of the target group. Better educated household members had less malnourished kids (3%) than those who did not attend school (12%). Co-morbidities occurrence was significantly higher in malnourished children (P = 0.006). Acute Respiratory Tract Infection had the highest occurrence (52%). The children reported to have been sick had significantly lower weight than those who were normal (P&lt;0.05). Food intake (mean dietary diversity of 25%) was not adequate for most households and only few people took protein of high quality like meat and milk. Household food practices were tested at 95% confidence interval and this affected the nutrition status of children (P = 0.02). In households with mean dietary diversity above four food groups, only 2.17 % of children were underweight as compared to 18.18% those from households with mean dietary diversity below three. Thus, interventions to eliminate malnutrition should focus on household food diversification and disease prevention.

The effects of household food practices and diseases prevalence on nutritional status of under-five children in Ruhango District, Rwanda

Malnutrition in the Southern province of Rwanda is a significant public health concern. According to the Rwanda Demographic and Health Survey (RDHS) 2010, chronic malnutrition in children under 5 years was widespread 44% children having stunting (insufficient height for age), 11 % underweight (weight for age) and 3% wasting (weight for height). Ruhango district (Southern Rwanda) had the highest malnutrition prevalence (23.5%) in 2009. This study aimed to measure the prevalence of malnutrition among Ruhango children in 2012 and to identify relationship between comorbidities occurrence, food intake and their nutrition status. A multistage sampling was done across four hierarchical levels: district, sector, cell and village, where households (N=294) with children under five years were purposively selected to form the sampling units in which the survey was conducted. The study showed that Ruhango has improved in prevention of malnutrition as compared to 2010 study. However, stunting was still a problem with those aged between 24 and 35 months being most affected. Wasting did not affect large population of the target group. Better educated household members had less malnourished kids (3%) than those who did not attend school (12%). Co-morbidities occurrence was significantly higher in malnourished children (P = 0.006). Acute Respiratory Tract Infection had the highest occurrence (52%). The children reported to have been sick had significantly lower weight than those who were normal (P<0.05). Food intake (mean dietary diversity of 25%) was not adequate for most households and only few people took protein of high quality like meat and milk. Household food practices were tested at 95% confidence interval and this affected the nutrition status of children (P = 0.02). In households with mean dietary diversity above four food groups, only 2.17 % of children were underweight as compared to 18.18% those from households with mean dietary diversity below three. Thus, interventions to eliminate malnutrition should focus on household food diversification and disease prevention. Key words: Prevalence, malnutrition, diseases, 24hr recall.

Improving maternal oral health knowledge and practices: an intervention from Sri Lanka

Background: Oral health is one of the most common chronic diseases among school children in Sri Lanka. However, there is little or no priority given for oral health preventive strategies. The role of mother or the primary carer of children was identified as significant in oral health promotion. In this context it was vital to empower mothers or care givers of preschool children to improve oral health of children. Objectives: To develop and implement an intervention to promote the oral health of preschool children. To assesses the oral health knowledge and selected oral health care practices of mothers or care givers of preschool children before and after the intervention. Methods: A community based quasi experimental study was conducted in the District of Colombo, Sri Lanka. An intervention in the form of a lecture discussion based on a booklet developed for this study was implemented. An interviewer administered questionnaire was used to assess oral health knowledge and practices before intervention and six months after the intervention. Results: At pre intervention, both intervention and control groups were similar except for Oral health practices and house hold food practices. Oral health knowledge, Oral health practices, tooth brushing practices of preschool child and Household food practices were significantly higher in intervention group at post intervention(p <0.005). Conclusion: Mothers/care givers of preschool children were able to improve and maintain positive practical oral health care behaviours after an educational intervention. However, changes in food practices could not be achieved at the same level of significance.

Use, perceptions, and acceptability of a ready-to-use supplementary food among adult HIV patients initiating antiretroviral treatment: a qualitative study in Ethiopia

ObjectivesReady-to-use supplementary foods (RUSF) are used increasingly in human immunodeficiency virus (HIV) programs, but little is known about how it is used and viewed by patients. We used qualitative methods to explore the use, perceptions, and acceptability of RUSF among adult HIV patients in Jimma, Ethiopia.MethodsThe study obtained data from direct observations and 24 in-depth interviews with HIV patients receiving RUSF.ResultsParticipants were generally very motivated to take RUSF and viewed it as beneficial. RUSF was described as a means to fill a nutritional gap, to “rebuild the body,” and protect it from harmful effects of antiretroviral treatment (ART). Many experienced nausea and vomiting when starting the supplement. This caused some to stop supplementation, but the majority adapted to RUSF. The supplement was eaten separately from meal situations and only had a little influence on household food practices. RUSF was described as food with “medicinal qualities,” which meant that many social and religious conventions related to food did not apply to it. The main concerns about RUSF related to the risk of HIV disclosure and its social consequences.ConclusionHIV patients view RUSF in a context of competing livelihood needs. RUSF intake was motivated by a strong wish to get well, while the risk of HIV disclosure caused concerns. Despite the motivation for improving health, the preservation of social networks was prioritized, and nondisclosure was often a necessary strategy. Food sharing and religious fasting practices were not barriers to the acceptability of RUSF. This study highlights the importance of ensuring that supplementation strategies, like other HIV services, are compatible with the sociocultural context of patients.

Family food work: lessons learned from urban Aboriginal women about nutrition promotion

This article reports on ethnographic study of urban Aboriginal family food and implications for nutrition promotion. Data were collected over 2 years through in-depth interviews and participant observation in groups conducted through Indigenous organisations in a suburb of Brisbane. Issues when organising family food include affordability, keeping family members satisfied and being able to share food, a lack of cooking ideas, the accessibility of nutrition information, additional work involved in ensuring healthy eating, and a desire for convenience. Many different health professionals provide nutrition advice, often directing it towards individuals and not providing adequate guidance to facilitate implementation. The easiest advice to implement worked from existing household food practices, skills and budget. Cooking workshops helped to provide opportunities to experiment with recommended foods so that women could confidently introduce them at home. Aboriginal women are concerned about healthy eating for their families. Disadvantage can limit dietary change and the complexity of family food work is often underestimated in nutrition promotion. Household, rather than individual, framing of nutrition promotion can lead to more sustainable healthy eating changes.