Food choices in three ethnic groups: Interactions of ideals, identities, and roles
Food choices in three ethnic groups: Interactions of ideals, identities, and roles
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DOI：
10.1016/s0022-3182(99)70400-0
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发表时间：
1999-03-01
期刊：
影响因子：
--
通讯作者：
Connors, M
中科院分区：
文献类型：
--
作者：
Devine, CM;Sobal, J;Connors, M
种族是影响食物选择的众多因素之一。该项目研究了美国一个城市有意招募具有不同种族身份（黑人、拉丁裔、白人）的 86 名成年人在食物选择中的种族差异。采用定性研究方法对参与者的种族身份、食物选择以及对食物消费的影响进行半结构化深度访谈。对这些数据的分析产生了对不同种族群体食物选择影响的概念化。理想、身份和角色彼此以及食物和饮食环境以相互和动态的方式相互作用，从而影响食物选择。理想、身份和角色的差异与种族群体归属有关，并且在个人转变时期和突出对比的背景下最为明显。这种概念化可以提高在多元文化社会中工作的营养教育工作者的能力，以识别民族食物选择的基本过程，并将这种理解应用于研究和实践。
Ethnicity is one of the many factors that play a role in food choices. This project examined how ethnicity was enacted in food choices among 86 adults in one U.S. city purposively recruited to vary in ethnic identity (Black, Latino, White). Qualitative research methods were used to conduct semistructured depth interviews about participants' ethnic identity, food choices, and influences on food consumption. Analysis of these data produced a conceptualization of influences on food choices that spanned the different ethnic groups. Ideals, identities, and roles interacted with each other and the food and eating context in reciprocal and dynamic ways to influence food choice. Differences in ideals, identities, and roles were related to ethnic group affiliation and were most apparent during times of personal transition and in contexts highlighting contrasts. This conceptualization can enhance the ability of nutrition educators working in a multicultural society to identify processes underlying ethnic food choices and apply this understanding to research and practice.