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Article
Publication date: 25 October 2011

Heather J. Hartwell, John S.A. Edwards and Lorraine Brown

There is limited research on international students' acculturation with respect to food habits and the food environment. Hence, the purpose of this paper is to evaluate the extent…

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Abstract

Purpose

There is limited research on international students' acculturation with respect to food habits and the food environment. Hence, the purpose of this paper is to evaluate the extent of international (European and Asian) students' food acculturation in the United Kingdom. The paper seeks to report the findings from a qualitative study of the adjustment experience of a group of postgraduate international students at a university in the South of England.

Design/methodology/approach

Semi‐structured in‐depth interviews were conducted with a group of postgraduate international students (European and Asian) (n=10) at a university in southern England.

Findings

A “push‐pull” model towards food choice is proposed where adjustment is described as a dynamic and multifaceted process fluctuating as a result of individual, cultural and external factors. A longing for home was apparent which could be alleviated by paying greater attention to food orientation.

Practical implications

If adjustment is to be assisted, understanding the complexity of the process will help determine intervention strategies to support international students such as organising extracurricular activities in the form of tasting sessions or cooking clubs during orientation week which coincidently will also allow opportunity for group interaction and familiarisation. There should be an understanding on the part of all service providers and in so doing provide a climate for positive learning.

Originality/value

The paper shows that adjustment can be a stressful experience, where the role of food in student acculturation is under researched. Understanding the complexity of the process will help to determine the intervention strategies to be used by those offering pastoral or social support.

Details

British Food Journal, vol. 113 no. 11
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 27 March 2007

John S.A. Edwards, Heather J. Hartwell, William G. Reeve and Joachim Schafheitle

The purpose of this research is to establish whether the meals provided by the prison service enable prisoners to follow government guidelines on nutrition and healthy eating, and…

1975

Abstract

Purpose

The purpose of this research is to establish whether the meals provided by the prison service enable prisoners to follow government guidelines on nutrition and healthy eating, and the extent to which they do so.

Design/methodology/approach

A total of eight prisons, four male (category A, B and C), two female and two young offenders' institutes were randomly identified and visited. Data collection involved taking three days of cyclical menus, the institution's recipes and methods and standard or average portion sizes to calculate the mean nutrient composition of standard, healthy, vegetarian/vegan and Halal menus. Menus were also analysed to establish how well they conformed to the “Balance of Good Health”.

Findings

Results show that, with the exception of some nutrients, prisoners have access to and are able to choose a nutritionally balanced diet and in the main do so. All prisons have attempted to make available menus that conform to the Balance of Good Health model; however, in some cases, choice is hampered, primarily because menus have not been annotated accurately; some dishes are not always as healthy as they might or could be; and prisoners in most cases do not actually understand what constitutes a healthy balanced diet.

Originality/value

There is a paucity of data on prison food service and as such this original work adds to the body of knowledge in the field.

Details

British Food Journal, vol. 109 no. 3
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 29 August 2023

Heather Hartwell, Jeff Bray, Natalia Lavrushkina, Jodie Lacey, Vanessa Mello Rodrigues, Ana Carolina Fernandes, Greyce Luci Bernardo, Suellen Secchi Martinelli, Suzi Barletto Cavalli and Rossana Pacheco da Costa Proença

Adequate vegetable consumption is fundamental to a healthy balanced diet; however, global compliance with recommendations is poor which is particularly important for young adults…

638

Abstract

Purpose

Adequate vegetable consumption is fundamental to a healthy balanced diet; however, global compliance with recommendations is poor which is particularly important for young adults as they form food consumption habits. There is a growing interest in the circular economy of hospitality and sustainability of current dietary patterns in light of climate change and an expanding global population. The food value chain needs to be considered both vertically and horizontally where the research and development (R&D) investment is optimised by being “joined up” and not fragmentary; in addition, consumer trade-offs of health vs for example sensory appeal are taken into consideration. The purpose of this study was to identify factors predicting acceptance of vegetable dishes by young adults and present a roadmap that can be used for dish development and healthful marketing.

Design/methodology/approach

This study used the health belief model (HBM) as framework to investigate key factors that encourage vegetable intake by young adults using an online questionnaire sample of 444 enrolled in undergraduate programs at universities in Brazil.

Findings

Structural modelling showed that vegetable consumption frequency was positively influenced by Health concerns, Naturalness and Self-efficacy (including cooking skills), whereas Sensory factors and Familiarity demonstrated a negative loading that might be related to unpleasantness.

Originality/value

Globally, there is a strong need to promote the consumption of vegetables as a public health policy priority but also to ameliorate barriers to action that could be facilitated by availability, dish development and healthful marketing in hospitality operations.

Details

British Food Journal, vol. 126 no. 1
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 19 June 2019

Jeff Bray, Heather Hartwell, Sarah Price, Giampaolo Viglia, Grzegorz Kapuściński, Katherine Appleton, Laure Saulais, Federico J.A. Perez-Cueto and Ioannis Mavridis

Advances have been made in the provision of nutritional and ingredient information on packaged food, however, there is a need to translate this to eating out reflecting consumer…

1065

Abstract

Purpose

Advances have been made in the provision of nutritional and ingredient information on packaged food, however, there is a need to translate this to eating out reflecting consumer desire for greater transparency and knowledge of menu content. The purpose of this paper is to assess consumer’s preferences for food information presentation in four European countries (UK, Greece, Denmark and France) in a workplace dining setting.

Design/methodology/approach

This study focusses on workplace canteens since the regularity in which they are used provides an important context and potential for behaviour change. An exploratory phase designed iteratively in collaboration with experts, end-users and researchers (qualitative) informed a survey (quantitative) conducted in four European countries. The survey was used to examine workplace diners’ preferences towards food information presentation.

Findings

Differences were found and clustered (n=5) to “heuristic processors” (33 per cent) “brand orientated” (25 per cent) “systematic processors” (17.3 per cent) “independent processors” (16.1 per cent) and “tech-savvy” (8.6 per cent). Dual-process theories were used to analyse the findings and produce new insight into how menu information can be most effectively delivered.

Originality/value

When eating-out consumers struggle to make choices or make the wrong choice from a health perspective, partly caused by a lack of nutrient profile information as well as other criteria of concern. Giving catering managers the understanding of preferred communication channels can enable a more competitive operator. Traffic light labelling was the optimal presentation with the opportunity for consumers to discover more detailed information if desired. For the first time this research has given operational clarity whilst allowing food providers to be considered as part of corporate health.

Details

British Food Journal, vol. 121 no. 8
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 20 August 2020

Jeff Bray, Heather Hartwell, Katherine Appleton and Sarah Price

Despite growing demand, little product information is available when eating out. Information that is provided is often not well understood leading to a lack of consumer control…

651

Abstract

Purpose

Despite growing demand, little product information is available when eating out. Information that is provided is often not well understood leading to a lack of consumer control and acting as a barrier to healthy food choices. The AIDA model which highlights the key stages of effective marketing communication (awareness, interest, desire and action) is applied. Information provided through technological solutions is examined to provide clear guidance on future use.

Design/methodology/approach

Exploratory qualitative methods through four focused group discussions allowed consumers views to be probed in-depth and key themes to emerge through thematic analysis.

Findings

In addition to the four key elements of the AIDA model, accessibility and relevance are found to be key constructs relevant to food information provision. Accessibility highlights the need for quick and clear data display, while relevance stresses how salient information is key to each consumer. Technological solutions may offer the most responsive, effective and trusted way to provide enhanced information.

Practical implications

With increasing consumer demand for clear information, a competitive advantage can be gained through the provision of personalised enhanced dish information when eating out. Findings from this study highlight consumers’ desire for online (app or website-based) platforms.

Social implications

The provision of enhanced food information when eating out has clear public health implications and may influence choice leading to a reduction in non-communicable disease.

Originality/value

This study evaluates consumers’ perceptions to the provision of enhanced food information out of home providing novel insights and guidance for both managerial and societal impact.

Details

British Food Journal, vol. 123 no. 1
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 3 April 2018

Renata Carvalho Oliveira, Ana Carolina Fernandes, Rossana Pacheco da Costa Proença, Heather Hartwell, Vanessa Mello Rodrigues, Claudia Flemming Colussi and Giovanna M.R. Fiates

The purpose of this paper is to examine the effects of different menu labelling formats on healthy food choices in a real restaurant setting.

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Abstract

Purpose

The purpose of this paper is to examine the effects of different menu labelling formats on healthy food choices in a real restaurant setting.

Design/methodology/approach

This cross-sectional, randomised and controlled parallel-group trial was conducted in Brazil in 2013. In total, 313 university students were randomly assigned to one of three parallel groups with different menu labelling formats. Of these, data from 233 students were analysed. The others did not attend and were excluded. Intervention Group 1 (n=88) received information in the form of a traffic light plus guideline daily amounts, while Intervention Group 2 (n=74) was presented with ingredients list plus highlighted symbols (IL+S). The control group (n=71) received a menu with no menu labelling. Data were collected on one weekday in a restaurant setting. Trial outcomes were assessed by healthy food choices.

Findings

Healthy food choices of students who received the menu showing IL+S were significantly higher when compared to the other groups. This same menu labelling format positively affected healthy food choices in women, not overweight participants and in participants who often ate out more than twice a week.

Originality/value

Menu labelling format presenting ingredients list and highlighted symbols was positively associated with healthy food choices among the university students in Brazil. This type of labelling could be adopted in future legislation on menu labelling in Brazil and around the world.

Details

British Food Journal, vol. 120 no. 4
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 2 October 2009

Heather Hartwell and John Edwards

The purpose of this paper is to evaluate consumer's perceptions towards descriptive menus and branding in hospital foodservice. This research is unique in its focus; earlier work…

2880

Abstract

Purpose

The purpose of this paper is to evaluate consumer's perceptions towards descriptive menus and branding in hospital foodservice. This research is unique in its focus; earlier work has tended to concentrate on palatability and the variety of the menu rather than on dish description.

Design/methodology/approach

Data were collected by means of a questionnaire in both medical and surgical wards (n=42). In addition, qualitative comments were sought from patients and foodservice management to enhance and add weight to results and conclusions drawn.

Findings

Menu description was welcomed with patients preferring familiar foods. The general consensus was that an unfamiliar dish would not be selected on brand name alone.

Practical implications

The potential impact of the proposed work could be significant with regard to hospital foodservice strategy particularly as greater emphasis has been given to the role of food in clinical outcomes. Any initiative such as improved dish description or use of familiar branded products that alleviates patient concern and concurrently leads to greater acceptance and consumption must be one that is regarded with favour.

Originality/value

A full review of the literature on menu description has been undertaken and no research to date has been conducted to identify patient's perceptions of menu rhetoric design and the effect on food acceptance. This research will bring new information based on empirical evidence about the benefits of dish descriptive style and hints towards a procurement policy for enhancing patient satisfaction. The potential value of this research, therefore, to inform hospital foodservice practice and strategy is identifiable.

Details

International Journal of Contemporary Hospitality Management, vol. 21 no. 7
Type: Research Article
ISSN: 0959-6119

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Article
Publication date: 2 April 2015

Charles H. Feldman, Heather Hartwell, Joseph Brusca, Haiyan Su and Hang Zhao

The purpose of this paper is to evaluate the influence of nutritional information on menu choices in a higher educational setting using a menu designed by the students themselves…

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Abstract

Purpose

The purpose of this paper is to evaluate the influence of nutritional information on menu choices in a higher educational setting using a menu designed by the students themselves.

Design/methodology/approach

Based on USDA healthy eating standards, a menu comprising seven healthy and seven unhealthy meal options were presented, once unlabeled as control (n=214) and once labeled with healthy and non-healthy nutrient icons as an intervention test menu (n=212).

Findings

Findings demonstrate that despite a positive observed trend, there were no significant differences between healthy selection of labeled and unlabeled dishes (p=0.16).

Practical implications

Providing nutritional information in student cafeterias may be challenging but helpful. However, more strategies need to be developed with student input to provide nutrition data on menus in an informative, comprehensive, yet friendly way that encourages healthy eating in campus foodservices.

Social implications

No labeling system or legislation can control choices made by individuals, so the responsibility for a healthy selection must always remain personal. However, consumers should have input on menus as they have a stake in the outcome of the products.

Originality/value

This novel study tested a student-designed menu to assess whether user input can influence food choice.

Details

British Food Journal, vol. 117 no. 4
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 8 February 2013

Lorraine Brown, John Edwards and Heather Hartwell

The purpose of this paper is to investigate the changes in emotion brought by eating the midday meal. Many aspects of eating out have been studied, yet emotions remain an…

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Abstract

Purpose

The purpose of this paper is to investigate the changes in emotion brought by eating the midday meal. Many aspects of eating out have been studied, yet emotions remain an under‐researched area, despite having been shown to play a significant role in food consumption.

Design/methodology/approach

This paper reports findings from a qualitative study, involving semi‐structured interviews with British undergraduates about changes in their emotional state after eating their lunchtime meal. Data were analysed through the technique of thematic analysis.

Findings

Participants observed a clear relationship between their emotions and eating a meal, with changes noted in concentration, energy and happiness levels. The quality of the food eaten was an issue of concern to participants; access to a healthy meal was seen to be important, given the perceived benefits for emotional and physical health. Finally, eating was deemed to be both a physical and social activity. Eating in company enhanced the emotional experience of dining, as it offered the opportunity to bond with friends. Recommendations for further research are made.

Originality/value

This research addresses a paucity of information on the link between food and emotion, helping to better understand the role of emotions when eating out. Further research into different settings is called for in order to broaden the understanding of the relationship between eating and emotional state, and to find out whether or not similar findings emerge from alternative settings.

Details

British Food Journal, vol. 115 no. 2
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 1 February 2013

Heather Hartwell, Edwin van Teijlingen and Jonathon Parker

The purpose of this paper is to review one aspect, impact of the forthcoming assessment of research in UK universities, the Research Excellence Framework (REF) and to examine its…

223

Abstract

Purpose

The purpose of this paper is to review one aspect, impact of the forthcoming assessment of research in UK universities, the Research Excellence Framework (REF) and to examine its meaning and potential for enhanced partnerships between practitioners and academia.

Design/methodology/approach

This article debates the increasing requirement of practitioner and academic collaboration as well as outlining how we, as a contributing University, are grappling with the evidence needed to develop a framework that will demonstrate impact outside of formal academia.

Findings

It is difficult to establish the link between cause and effect and to assume that the potential changes in behaviour are the result of certain interventions; capturing learning or useful data which contributes to evidenced based policy is challenging. The problem is compounded by the diversity of funding sources, each with its own scrutinising requirements. The importance of REF for the integration of evidenced based practice is evident and demonstrates the major role that practitioners could play in the future.

Originality/value

A considerable amount of UK research is publically funded, hence fuelling the Government's drive to determine impact on society. This paper debates for the first time that practitioners have a role to play in its creation and identification.

Details

Nutrition & Food Science, vol. 43 no. 1
Type: Research Article
ISSN: 0034-6659

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