Finishing the family meal. The interactional organisation of satiety

Interaction as the foundation for eating practices in shared mealtimes

Mealtimes shared with other people define how, what, how much, and with whom we eat. On such occasions, whether in private or public spaces, and as formal or informal events, our eating practices are inseparable from our interactions with other people. In this Editorial for the Special Issue on Interactional approaches to eating together and shared mealtimes, we provide an overview of the interdisciplinary field of research on eating together and shared mealtimes to illustrate the breadth and depth of work that has been developed in this area to date. The overview is divided into three broad clusters of research that focus primarily on (1) cultural or societal aspects, (2) individual outcomes, or (3) interactional practices. Commonalities across these clusters are discussed, the need for more research across a greater global and cultural diversity of eating practices is highlighted, and the potential for interdisciplinary collaboration on research on eating together and shared mealtimes across diverse scientific disciplines is explored. The papers in this Special Issue showcase a sample of contemporary work from within the cluster of research on interactional practices, and a brief overview of these papers is discussed. Finally, it is argued that as a common area of interest, social interaction as the foundation of eating practices within shared mealtimes poses considerable potential for interdisciplinary collaboration across scientific disciplines, and between scientists, professionals, and participants from the study populations.

Winter Holidays and Their Impact on Eating Behavior-A Systematic Review

(1) Background: There has been a growing interest in understanding the causes of obesity and developing effective prevention strategies. Lifestyle change programs are often considered the gold standard for weight reduction, and they can help individuals with obesity achieve an annual weight loss of around 8-10%. The aim of this review was to evaluate the effect of food during the winter holidays. This knowledge will serve as a valuable foundation for the development of targeted interventions and prevention programs. (2) Methods: We conducted a systematic search of the literature via one database (PubMed). The search was limited to studies published in English in the last 10 years, with adult participants, but without specifying limits regarding the study design. We excluded articles that addressed intermittent fasting diets or weight loss intervention methods during the holidays through various diets. (3) In separate sections, we analyzed the psychological causes of gaining weight during the winter holidays, behavioral patterns, prevention strategies and the nutritional composition of the different types of food served during the festive period. Results: Using the combination of the terms "holiday and obesity", "holiday and weight gain", "festive season and obesity", and "festive season and weight gain" we obtained 216 results involving the addressed topic. Thus, only ten articles remained after screening, with a total of 4627 participants. Most participants experienced weight fluctuations during the study period, particularly during holidays. One concerning observation was that most of the weight gained during these periods was maintained even after the end of the studies, especially in those with obesity. A supervised exercise program and a controlled diet at work over the Christmas period are effective strategies for avoiding weight gain and its deleterious effects in people with metabolic syndrome or weight problems. (4) In addition, attention must be focused on the psycho-social factors during the holidays because for some people it is a stressful period and can cause a much higher caloric consumption. The simplest method to approach during the holidays is to implement small tips and tricks during this period that will prevent individuals from gaining extra pounds. Conclusions: It is essential to acknowledge that obesity is a multifaceted condition that requires a comprehensive and multidisciplinary approach to address its underlying factors and provide ongoing assistance to individuals in their weight-management endeavors. Even the most effective short-term interventions are likely to produce continued positive outcomes with persistent intervention and support.

Effects of single plant-based vs. animal-based meals on satiety and mood in real-world smartphone-embedded studies

Adopting plant-based diets high in fiber may reduce global warming and obesity prevalence. Physiological and psychological determinants of plant-based food intake remain unclear. As fiber has been linked with improved gut-brain signaling, we hypothesized that a single plant-based (vegetarian and vegan) compared to an animal-based (animal flesh) meal, would induce higher satiety, higher mood and less stress. In three large-scale smartphone-based studies, adults (n_all = 16,379) ranked satiety and mood before and after meal intake. Meal intake induced satiety and higher mood. Plant-based meal choices did not explain differences in post-meal hunger. Individuals choosing a plant-based meal reported slightly higher mood before and smaller mood increases after the meal compared to those choosing animal-based meals. Protein content marginally mediated post-meal satiety, while gender and taste ratings had a strong effect on satiety and mood in general. We could not detect the profound effects of plant-based vs. animal-based meals on satiety and mood.

The reflective eater: Socializing French children to eating fruits and vegetables

Studies often suggest that the family meal is the locus for the acquisition of healthy eating habits. However, these studies rarely offer a deeper understanding of what it is about eating together as a family that increases the intake of healthy foods, such as fruits and vegetables. This ethnographic study examines dinners in French households, whose children have shown to habitually consume fruits and vegetables, analyzing talk around the dinner table. Our analysis shows that naturally occurring exchanges between parents and children socialize children to experiencing eating in culturally informed ways that promote attending to the prized characteristics, such as origin, quality, taste, and preparation of food items that intrinsically elevates their value and leads to their consumption. These communicative patterns also encourage reflection and openness to foods, which, we posit, constitute ways of 'doing being French'. Ultimately, we argue that French children's readiness to eat fruits and vegetables is not linked to them being healthy, but rather is derived from the cultural significance of experiencing sensory pleasure from food and from being able to talk about and share these experiences with others, that is being reflective eaters.

Young Children’s Learning about Hunger and Satiety through the Lens of the Norms of Those Who Feed Them

This article focuses on parental perceptions of signs of hunger and satiety in children under 4 years of age and their effects on feeding practices, in a sample of parents of children with typical development. Discourse analysis shows the close relationships between social food norms, nutritional norms, medicalized child care norms, and educational norms in adults’ determination of children’s appetites according to their perceived needs and psychomotor development. The results also indicate how these norms are expressed according to social position, parental experience and context. More broadly, this article addresses top-down education—from adults to children—in food socialization, and points to the varying attention paid to the signals given by the child. It thus highlights some of the processes by which biological, psychological and social factors interact in socializing children to food.

Computational Commensality: From Theories to Computational Models for Social Food Preparation and Consumption in HCI

Food and eating are inherently social activities taking place, for example, around the dining table at home, in restaurants, or in public spaces. Enjoying eating with others, often referred to as “commensality,” positively affects mealtime in terms of, among other factors, food intake, food choice, and food satisfaction. In this paper we discuss the concept of “Computational Commensality,” that is, technology which computationally addresses various social aspects of food and eating. In the past few years, Human-Computer Interaction started to address how interactive technologies can improve mealtimes. However, the main focus has been made so far on improving the individual's experience, rather than considering the inherently social nature of food consumption. In this survey, we first present research from the field of social psychology on the social relevance of Food- and Eating-related Activities (F&EA). Then, we review existing computational models and technologies that can contribute, in the near future, to achieving Computational Commensality. We also discuss the related research challenges and indicate future applications of such new technology that can potentially improve F&EA from the commensality perspective.

Dialogical construction of parental feeding strategies during family mealtimes

This study focuses on social interactions during family mealtimes to examine the types of arguments used by parents to convince their children to eat. The results of this study show that feeding practices during mealtimes are dialogically constructed by parents and children together. Parents mostly used arguments based on the quality and quantity of food, adapting their language to the child's level of understanding. Future research might consider the observations and the subtle qualitative analyses of social interactions among family members as examples of possible ways to recognize the dialogical construction of feeding practices during mealtimes.

Digital Commensality: Eating and Drinking in the Company of Technology

Commensality is a key aspect of social dining. However, previous research has identified a number of pros and cons associated with the incorporation of digital technology into eating and drinking episodes. For instance, those who are distracted by digital technology may eat/drink more (that is, they may overconsume) as a result of their failure to attend to the food-related sensations that are thought to cue the termination of eating. Similarly, it has often been suggested that the use of mobile devices at mealtimes can disrupt the more commensal aspects of dining/drinking (at least among those who are physically present together). At the same time, however, looking to the future, it seems clear that digital technologies also hold the promise of delivering opportunities for enhanced multisensory experiential dining. For instance, they might be used to match the auditory, visual, or audiovisual entertainment to the eating/drinking episode (e.g., think only about watching a Bollywood movie while eating a home-delivery Indian meal, say). Indeed, given the growing societal problems associated with people dining by themselves, there are a number of routes by which digital technologies may increasingly help to connect the solo diner with physically co-located, remote, or even virtual dining partners. In this review of the literature, our focus is specifically on the role of technology in inhibiting/facilitating the more pleasurable social aspects of dining, what one might call "digital commensality." The focus is primarily on Westernized adults with reasonable access to, and familiarity with, digital technologies.

Psychoanalytic Underpinnings of Socially-Shared Normativity

Alongside social anthropology and discursive psychology, conversation analysis has highlighted numerous ways in which cultural forms of perceiving and acting in the world are primarily rooted in socially shared normativity. However, when consideration turns to the origins and purposes of human affect and emotion, ethnomethodology, and conversation analysis appear to face particular difficulties that arise from the over-arching focus on sense-making practices. This article considers the proposal that psychoanalytic thinking might inform our understanding of how socially shared normativity emerges during infancy and early childhood. First, a framework is sketched out that highlights the fact that from the beginning, an infant's earliest experience is bound up with those procedures, practices, and social actions that make up what conversation analysts call members' methods. Second, comparisons are drawn between conversation analysis and psychoanalytic accounts of early experience for infants during the first years of life. Discussion then moves to the Kleinian notion of object relations and the concept of projective identification. Essentially, this is a theoretical account of how "what-was-once-one" (the mother-infant unit) somehow differentiates resulting in the gradual emergence of the "individuated being." What is often glossed over in this account is the discursively embedded nature of projective identification; a process that is itself interdependent with the embodiment that makes up the infant's lived engagement with the world. Whatever might constitute consciousness emerges from somatic, embodied, material-physical, tactile/affective experience - that is, a fundamentally social milieu. Ultimately, this raises the question of how transformation (i.e., from the social to the individual) occurs. One answer may be Winnicott's idea of the transitional space, where the "good-enough" parent is said to be somebody, who can "contain" both negative and positive identifications coming from the infant, transform and re-project such identifications, but in modified form. In this way, the infant begins to recognize/experience what it is they are "feeling." Such projective identifications are conveyed within and through the prevailing discourses that constitute all social practices. Concluding comments note that conversation analysis may find in psychoanalytic thinking a framework for understanding the interdependence between affect and action, given that in psychoanalytic thought, we find a thoroughly relational conception of human nature.

A mixed methods analysis of maternal response to children's consumption of a palatable food: differences by child weight status

BACKGROUND

Little is known about how mothers respond to their child eating palatable foods.

OBJECTIVES

The objectives of the study are to examine maternal behaviours when children are presented with a large portion of energy-dense palatable food in an experimental setting and to examine differences by child weight status.

METHODS

Mother-child dyads (N = 37) (mean child age 70.8 months) participated in a videotaped eating protocol with cupcakes. Anthropometrics were measured. Videos were analysed using discourse analysis and were reliably coded for the presence or absence of the most salient theme. Analysis of variance examined theme presence by child and mother weight status.

RESULTS

Mothers disavowed responsibility for their child's eating. Mothers were observed to roll their eyes at the child, throw their hands up in exasperation and distance themselves both physically and emotionally when the child ate the cupcakes voraciously or with high enjoyment. Mothers of children with obesity (vs recommended weight) engaged in more counts of disavowal (p = 0.01).

CONCLUSIONS

Mothers of children with obesity distanced themselves from their child, seeming to disavow responsibility for the child's eating of 'junk food'. Mothers may respond to their child's seemingly gluttonous eating by disavowing responsibility due to the stigma of being a parent of a child with obesity.

"Dinner's ready!" A qualitative exploration of the food domain across the lifecourse

The influence of the childhood food domain on adult food-related practices is only partially understood. Through an interpretive study using in-depth life-story interviewing and narrative analysis, we aimed to discover how preferences and perceptions relating to the food domain become embodied during childhood, and once embodied, how these influence practices in adulthood. We observed distinct 'food mood' pathways seemingly anchored in childhood memories about dinnertime. One pathway led to food philosophies participants perceived to be beneficial for their health and wellbeing, whilst another led to perceptions of food as a chore and bore they would rather ignore. Parental attitudes were very important to the food domain of childhood, as this is now recalled through life-story narratives. Our findings suggest a positive relationship with the food domain needs to be fostered during childhood for the long-term protection and promotion of health and wellbeing in adulthood.

Eating fruits and vegetables. An ethnographic study of American and French family dinners

The French eat more fruits and vegetables than Americans and have lower rates of childhood obesity. This ethnographic study compares various aspects of meal environment in sixteen households in LA, California and Paris, France, and offers insights on the relationship between local practices and preferences and children's consumption of fruits and vegetables. Our analysis of video-recorded naturalist data reveals that the consumption of fruits and vegetables is linked to the cultural organization of dinner--what, when and how food is served--and to local beliefs about children's eating practices. We also found that the French model for dinnertime prioritizes the eating of fruits and vegetables more than the American model does. We propose that local eating models should be taken into account in research on childhood obesity and in prevention programs.

"You must eat the salad because it is nutritious". Argumentative strategies adopted by parents and children in food-related discussions at mealtimes

At mealtimes, the evaluation of the appropriate (or not appropriate) behavior concerning the food is often assumed as a topic of discourse. The aim of this study is to single out the argumentative strategies used by parents with their children and by children with their parents in order to convince the other party to eat or not to eat a certain food. Within a data corpus constituted by 30 video-recorded meals of 10 middle to upper-middle-class Swiss and Italian families, we selected a corpus of 77 argumentative discussions between parents and children arisen around a food-related issue. Data are presented through discursive excerpts of argumentative discussions that were found within the data corpus and analyzed through the pragma-dialectical model of critical discussion. The results of this study show that the feeding practices in families with young children during mealtimes are argumentatively co-constructed by participants. In most cases parents put forward arguments based on the quality (e.g., very good, nutritious, salty, or not good) and quantity (e.g., too little, quite enough, or too much) of food to convince their children to eat. Similarly, children put forward arguments based on the quality and quantity of food to convince their parents to change their standpoint, although their view on the issue is the opposite of that of their parents.

The social life of 'eugh': disgust as assessment in family mealtimes

Disgust is a complex phenomenon that pervades a number of social situations. To date, disgust has primarily been understood as an individually experienced emotion or as a way of defining boundaries between people or objects; the detailed social practices through which disgust is choreographed, however, have yet to be fully explored. The social implications of disgust are particularly apparent when food and eating are involved, as it is in such settings that individuals, objects, and social boundaries coincide. In this paper, I argue that the enactment of disgust is an inherently social event, and that we can evidence it as such through the way in which it is produced and oriented to in everyday interaction. The setting for this paper is family mealtimes, as a situation in which children and parents explore the boundaries of what is, and what is not, disgusting. A large corpus of video and audio recordings of mealtimes in England and Scotland were analysed using a discursive psychological approach, with a focus on explicating the sequential and prosodic features of disgust markers (DMs), such as 'eugh' and 'yuck'. The analysis demonstrates that DMs are typically preceded by a 'noticing' by speakers and that 'eugh' is usually uttered alone and at the start of a turn in talk. It is argued that, regardless of their putative status as emotions or cultural concepts, DMs work as assessments of food and eating practices in everyday interaction. They orient others to a trouble source and attend to people's entitlements to 'know' disgust. The implications for our understanding of disgust as a social psychological concept are further explored.