Sociocultural aspects of takeaway food consumption in a low-socioeconomic ward in Manchester: a grounded theory study
Sociocultural aspects of takeaway food consumption in a low-socioeconomic ward in Manchester: a grounded theory study
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DOI：
10.1136/bmjopen-2018-023645
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发表时间：
2019-06-01
期刊：
影响因子：
2.9
通讯作者：
Gregg, Rebecca
中科院分区：
文献类型：
--
作者：
Blow, Jennifer;Patel, Sumaiya;Gregg, Rebecca
外卖食品在英国饮食中所占的比例越来越大。由于其不良的营养状况，这种消费与不良的健康结果有关。然而，很少有关于社会文化背景的研究，周围的外卖餐消费。本研究旨在探讨影响外卖食品消费的社会文化因素。设计本研究采用建构主义扎根理论（GT）方法。数据收集使用一对一的半结构化访谈从曼彻斯特市中心地区（Rusholme）。使用GT常数比较方法进行数据整理和分析。设置Rusholme，曼彻斯特，英国。参与者成年参与者（年龄18至65岁）消费外卖餐至少一次/月招募使用信息社交settings.Results 13参与者接受了采访（女性69%，平均年龄=38岁）。三个上级主题来自数据：社会因素，个人因素和资源。社会因素包括常规和传统的影响，有影响力的人和社区意识的结合和肯定的关系。个人因素探讨了控制损害和价值观有关的食物选择的从属主题。第三个主题“资源”包括时间，可用性，成本和quality.Conclusion本研究表明，社会文化对食物选择决策的影响是复杂的，可能超越访问和可用性。任何限制外卖消费的政策变化都应该承认食物选择中的这些重要过程，以告知有针对性的有效方法。
Objectives Takeaway foods form a growing proportion of the UK diet. This consumption is linked with poor health outcomes due to their adverse nutritional profile. However, there is little research regarding the sociocultural context surrounding the consumption of takeaway meals. This research aimed to explore the sociocultural factors that influence the consumption of takeaway foods.Design The study employed constructivist grounded theory (GT) methodology. Data were collected using one-to-one semi-structured interviews from an inner-city area of Manchester (Rusholme). Data sorting and analysis was implemented using the GT constant comparative method.Setting Rusholme, Manchester, UK.Participants Adult participants (aged 18 to 65 years) consuming takeaway meals at least once/month were recruited using social media and community settings.Results 13 participants were interviewed (female 69%, mean age=38 years). Three superordinate themes were derived from data: social factors, personal factors and resources. Social Factors included the influence of routines and traditions, influential others and a sense of community in the bonding and affirming of relationships. Personal Factors explored the subordinate themes of controlling damage and values relating to food choice. The third theme 'Resources' included time, availability, cost and quality.Conclusion This study shows the sociocultural influences on food choice decisions are complex and may go beyond access and availability. Any policy change to limit takeaway consumption should acknowledge these vital processes in food choice to inform targeted effective approaches.