Food choice: A conceptual model of the process
Food choice: A conceptual model of the process
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DOI：
10.1006/appe.1996.0019
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发表时间：
1996-06-01
期刊：
影响因子：
5.4
通讯作者：
Falk, LW
中科院分区：
文献类型：
--
作者：
Furst, T;Connors, M;Falk, LW
调查食物选择过程的采访对象是29名成年人，主要是在杂货店做食物选择决定的个人，他们的多样性被抽样调查。这些人被问及他们在购物和其他场合是如何选择食物的，以及是什么影响了他们的选择。使用定性方法（包括持续比较、概念映射和案例总结）对访谈的逐字记录进行分析，并开发了概念性食物选择过程模型。访谈中的数据被用来说明这个概念模型的结构。人们的生活经历对食物选择的主要影响包括理想、个人因素、资源、社会环境和食物环境。这些影响影响了食物选择的个人系统的发展，包括价值谈判和行为策略。价值谈判权衡了感官感知、金钱考虑、健康和营养信念和关切、便利性、社会关系和食物选择决策的质量。随着时间的推移，用来简化食物选择过程的策略逐渐发展起来。概念食物选择过程模型代表了丰富而复杂的食物实践基础，为营养学的研究和实践提供了理论框架。(C) 1996学术出版社有限公司
Interviews examining the food choice process were conducted with 29 adults, primarily individuals making grocery store food choice decisions, who were sampled for their diversity. These people were asked about how they chose foods when shopping and in other settings, and what influenced their choices. Verbatim transcripts of the interviews were analysed using qualitative methods that included constant comparison, concept mapping, and case summaries, and a conceptual food choice process model was developed. Data from the interviews are presented to illustrate the structure of this conceptual model. People's life course experiences affected major influences on food choice that included ideals, personal factors, resources, social contexts and the food context. These influences informed the development of personal systems for making food choices that incorporated value negotiations and behavioral strategies. Value negotiations weighed sensory perceptions, monetary considerations, health and nutrition beliefs and concerns, convenience, social relationships and quality of food choice decisions. Strategies employed to simplify the food choice process developed over time. The conceptual food choice process model represents the rich and complex bases of food practices, and provides a theoretical framework for research and practice in nutrition. (C) 1996 Academic Press Limited