Knowledge of Food Production Methods Informs Attitudes toward Food but Not Food Choice in Adults Residing in Socioeconomically Deprived Rural Areas within the United Kingdom
Knowledge of Food Production Methods Informs Attitudes toward Food but Not Food Choice in Adults Residing in Socioeconomically Deprived Rural Areas within the United Kingdom
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DOI：
10.1016/j.jneb.2009.12.010
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发表时间：
2011-09-01
影响因子：
2.6
通讯作者：
Stewart-Knox, Barbara J.
中科院分区：
文献类型：
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作者：
Barton, Maria;Kearney, John;Stewart-Knox, Barbara J.
目的：从社会经济贫困的农村社区居民的角度了解食物选择。方法：通过志愿行动小组招募42名成年人(男2名，女40名)，在社区环境中进行焦点小组(n=7)。数据记录、逐字记录、内容分析。结果：人们对食品和健康的态度受到食品生产和加工知识的影响。健康食品被认为是新鲜的和未加工的，味道被视为食物是如何生产的。尽管对食品生产持负面看法，但人们还是消费了加工食品。人们想吃什么(未加工食品)和实际选择吃什么(加工食品)之间的紧张关系的解释被归因于生活方式的压缩。结论和影响：针对贫困农村居民的饮食健康促进倡议应该考虑可能影响对食品的看法的食品生产和加工的感知问题。
Objective: Understand food choice, from the perspective of people residing in socioeconomically deprived rural neighborhoods.Methods: Focus groups (n = 7) were undertaken within a community setting involving 42 adults (2 males and 40 females) recruited through voluntary action groups. Data were recorded, transcribed verbatim, and content analyzed.Results: Attitudes to food and health were influenced by knowledge of food production and processing. Healthful foods were considered those which were fresh and unprocessed, and taste was taken as an indicator of how the food had been produced. Despite negative views of food production, processed foods were consumed. Explanations for this tension between what people wanted to eat (unprocessed food) and what they actually chose to eat (processed food) were attributed to lifestyle compression.Conclusions and Implications: Dietary health promotion initiatives targeted at deprived rural dwellers should consider perceived issues regarding food production and processing that may influence views on food.