Twila Linville, Karla L. Hanson and Jeffery Sobal
Meat consumption is higher than health recommendations, but little is known about potential moderating factors in rural areas. Informed by the theory of planned behaviour (TPB)…
Abstract
Purpose
Meat consumption is higher than health recommendations, but little is known about potential moderating factors in rural areas. Informed by the theory of planned behaviour (TPB), this paper explored potential moderators amongst rural residents.
Design/methodology/approach
The authors summarized meat-related attitudes (importance, taste preference, healthfulness perceptions), social norms, controls (availability, affordability, self-efficacy) and frequency of consumption (overall, lean meat, wild game) in a cross-sectional survey of rural, adult, US volunteers (n = 572). The authors examined correlations and differences by gender, connection to hunting and to livestock raising.
Findings
These rural residents had positive attitudes toward meat, high family expectations to consume meat and daily consumption. Half of the meat consumed was lean but was infrequently wild game. Respondents with connections to hunting or raising livestock reported more positive meat-related attitudes, norms and self-efficacy, and more frequent meat consumption. Those with a connection to hunting also had higher perceived availability, affordability and consumption of wild game.
Research limitations/implications
Strong meat preferences and expectations may hamper moderation amongst rural residents, particularly in households connected to hunting or raising livestock. Dietary advice can be tailored to respect meat consumption, emphasize the identification and selection of lean meats and highlight wild game as a lean meat that is moderately available and affordable. Future research should disentangle hunting and livestock raising as potential factors in food choice and examine wild game consumption in jurisdictions where it can be sold legally.
Originality/value
This study was novel in examining meat-related practices amongst rural residents, separately examining lean meats and wild game, and identifying hunting and livestock raising as important predictors.
Food system channels are proposed to be major components of the larger food system which influence health and illness.
Abstract
Purpose
Food system channels are proposed to be major components of the larger food system which influence health and illness.
Methodology/approach
Food system channels are defined, discussed in relationship to other food system components, considered in terms of historical food system changes, examined in relationship to wellbeing and disease, and proposed to have useful applications.
Findings
Food system channels are broad, organized, and integrated pathways through which foods and nutrients pass. Channels are larger in scale and scope than previously described food system structures like chains, stages, sectors, networks, and others. Four major types of contemporary Western food system channels differ in their underlying values and health impacts. (1) Industrialized food channels are based on profit as an economic value, which contributes to a diversity of inexpensive foods and chronic diseases. (2) Emergency food channels are based on altruism as a moral value, and try to overcome gaps in industrialized channels to prevent diseases of poverty. (3) Alternative food channels are based on justice and environmentalism as ethical values, and seek to promote wellness and sustainability. (4) Subsistence food channels are based on self-sufficiency as a traditional value, and seek self-reliance to avoid hunger and illness. Historical socioeconomic development of agricultural and industrial transitions led to shifts in food system channels that shaped dietary, nutritional, epidemiological, and mortality transitions.
Implications
Food system channels provide varying amounts of calories and types of nutrients that shape wellbeing and diseases. Sociologists and others may benefit from examining food system channels and considering their role in health and illness.
Details
Keywords
Stephanie M. Bostic, Carole A. Bisogni and Jeffery Sobal
The purpose of this paper is to examine food preparation practices of US older adults by assessing their conceptualization of food preparation methods and their routine use of…
Abstract
Purpose
The purpose of this paper is to examine food preparation practices of US older adults by assessing their conceptualization of food preparation methods and their routine use of food preparation methods and kitchen equipment.
Design/methodology/approach
In total, 17 community-dwelling older adults used cards with names of food preparation methods and cooking equipment items to do one open sort and three closed sorts about: food preparation method classifications; food preparation method use frequency; kitchen equipment use frequency; and essential vs non-essential kitchen equipment. Descriptive statistics, cluster analysis, and qualitative thematic analysis were performed.
Findings
Participants classified food preparation methods using multiple dimensions: ways to alter food, inputs, location, timing, and personal behavior. They used a wide range of food preparation methods and kitchen equipment items in routine cooking. The mean number of the 38 preparation methods sorted as used “often” was 16.5±5.0. In total, 15 of the 17 participants reported using more than 20 of the 40 equipment items “often.” The mean number of equipment items identified as “essential” was 21.5±9.3.
Practical implications
Food professionals should consider access to equipment and food preparation skills and preferences when designing products and working with consumers. Addressing gaps in human and material capital may support adoption of food preparation practices.
Originality/value
Food preparation method and equipment use frequency has rarely been examined from the household cook’s perspective. Using card sorts is a novel approach to examining consumer classification of an extensive list of preparation methods and kitchen equipment.
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Claudia Giacoman, Pamela Ayala Arancibia and Juan Alfaro
Global meat consumption has increased rapidly, which is of concern, given its contribution to environmental destruction. Within this framework, this article aims to analyse the…
Abstract
Purpose
Global meat consumption has increased rapidly, which is of concern, given its contribution to environmental destruction. Within this framework, this article aims to analyse the social determinants in relation to stopping red meat consumption for environmental reasons in Chile, with a focus on gender and social status.
Design/methodology/approach
Using data from a representative national survey, we estimated six logistic regression models to analyse the social determinants that reduce red meat consumption in Chile.
Findings
The results show that social stratification variables (gender, social class, household income and education) are closely linked with choosing to stop eating red meat for environmental reasons. A possible interpretation of these results is the ambiguous status of red meat in contemporary Chilean society and its symbolic link with masculinity.
Research limitations/implications
The analysis may be complemented by future research that distinguishes the environmental aspects, which encourage individuals to stop eating red meat. In addition, asking about meat consumption in an environmental survey, may generate social desirability.
Originality/value
The results contribute to understanding which social factors help stop meat consumption within a strong carnism culture. This is relevant since South America is well known for high meat consumption, and few studies have explored the issue of consumption in these countries.
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Jeffrey H. Greenhaus, Tammy D. Allen and Paul E. Spector
In this chapter, we review the literature on the relationship of work–family conflict with health outcomes and well-being. We discuss the meaning of work–family conflict and then…
Abstract
In this chapter, we review the literature on the relationship of work–family conflict with health outcomes and well-being. We discuss the meaning of work–family conflict and then present a theoretical model that depicts the psychological process by which work–family conflict affects negative emotions, dissatisfaction with life and its component roles, health-related behavior, and physical health. We conclude with suggestions regarding the development of a future research agenda.
Qi Zhang and Youfa Wang
This study examined the secular trends in socioeconomic inequality in obesity during the period 1971–1994 in the United States. We analyzed the national representative data…
Abstract
This study examined the secular trends in socioeconomic inequality in obesity during the period 1971–1994 in the United States. We analyzed the national representative data collected from three waves of the National Health and Nutrition Examination Survey (NHANES) conducted between those years. The Concentration Index was calculated to measure the socioeconomic inequality in obesity across gender, age, and ethnic groups in each survey period. In general, socioeconomic inequality in obesity was reduced between the 1970s and 1990s in women and black men, although the trend was not statistically significant for black women and was stable in white men. Our results indicate that, first, the association between obesity and socioeconomic status (SES) weakened over time, and second, SES inequality was not an important contributor to the dramatic increase in the prevalence of obesity in the United States. Our findings suggest that other social and environmental factors, which have influenced changes in people’s lifestyle, might better explain the increasing overweight problem in the United States. Effective intervention efforts for the prevention and management of obesity should target all SES groups from a population perspective.
Carmela Donato and Luigi Monsurrò
This study aims to explore the phenomenon of visceral food pleasure, described as a unitary experience that, after an initial sense of pleasure and relief generated by the…
Abstract
Purpose
This study aims to explore the phenomenon of visceral food pleasure, described as a unitary experience that, after an initial sense of pleasure and relief generated by the satisfaction of eating impulses, is followed by negative feelings – such as guilt and worry – linked to the consumption of hedonic or unhealthy foods.
Design/methodology/approach
An exploratory approach has been adopted. In particular, the critical incident technique among 87 individuals has been used to extract insights about visceral food pleasure.
Findings
Contrary to previous research results, this study shows that viscearl food pleasure is not a unitary phenomenon, identifying four types of different facets, two of which have a negative valence in terms of felt emotions post-consumption and psychological well-being (i.e. the “greedy” and the “maladaptive” experiences). More importantly, the other two facets are associated with positive consequences in terms of emotions felt post-consumption and perceived psychological well-being (i.e. the “social” and the “fair sin” experiences).
Practical implications
Companies that provide food experiences can prime meanings that influence consumers’ perceptions of the episode to elicit positive emotions post-consumption and psychological well-being.
Social implications
Promoting a more holistic view of food consumption and psychological well-being can free consumers from negative emotions during food consumption episodes. Priming a particular meaning can be a way to do that. However, as visceral experience can still lead to health issues, this must be combined with an education process that makes consumers aware of their food habits.
Originality/value
This research challenges the idea that visceral food experiences are always negative. Indeed, when associated with particular meanings (i.e. social and reward), they have a positive valence post-consumption.