Food practices as part of daily routines: A conceptual framework for analysing networks of practices

Children's descriptions of their involvement within everyday food practices

BACKGROUND

The way in which children interact with food has a profound impact on their health and wellbeing. However, most research, strategy and policy where food is the focus are derived from adult perspectives. There is limited understanding of children's perspectives of the nature of their everyday food practices, and their level of involvement and influence. This work garnered children's (8-12 years old) descriptions of, and involvement in, their everyday food practices.

METHODS

Forty-two children from 28 families from across Brisbane (Australia) participated in qualitative creative draw-and-tell interviews and 20 of these children (from 15 families) also completed Photovoice data collection. Data were abductively analysed through a social practice theory lens.

RESULTS

Children reported engaging in food planning, acquisition, preparation, consumption and tidy-up practices, to varying degrees of 'less involved', 'in partnership with adults or other children' or 'independently'. This was influenced largely by the willingness of adults to relinquish control and children's desire to participate, as well as other contextual factors. Children were more independent in consumption practices, as well as packing lunchboxes and preparing food spaces (as preparation practices). Partnerships were established more so within food acquisition and preparation practices, with less involvement described within planning and tidy-up practices.

CONCLUSIONS

The findings add new knowledge and depth and breadth to that already obtained from parents, teachers and adult researchers, highlighting the importance of privileging children's voices when investigating their food experiences. This work may be used to guide adults to invite and support children to be involved in food practices that they report being less involved in, as well as inform how best to work with and include children in future research and food and nutrition strategies and policies.

Assessing Acceptability: The Role of Understanding Participant, Neighborhood, and Community Contextual Factors in Designing a Community-Tailored Cooking Intervention

BACKGROUND

Cooking is an identified dietary strategy that is positively associated with optimal diet quality. Prior to initiating cooking interventions, evaluating the prospective acceptability of the intervention among community members living within low food access areas and understanding geospatial food shopping locations may aid in designing community-tailored interventions.

METHODS

A sequential mixed methods study was conducted to determine the prospective acceptability of a planned community-located cooking intervention among African American adults living in a low food access area and with at least one cardiovascular disease risk factor. A semi-structured guide was used to conduct five virtual focus groups. Qualitative data were analyzed using thematic analysis and validated through participant check-in interviews. Survey responses were analyzed based on descriptive data. Geospatial analysis of participant locations that were reported for food shopping was conducted to show food environment utilization.

RESULTS

Focus groups with study participants (n = 20, all female, mean age 60.3, SD 9.3, mean cooking frequency per week 4.0, food insecure n = 7) were conducted between March and April, 2021. Thematic analysis of the focus group transcripts identified five main themes as follows: (A) Barriers to Cooking (family and caregiving, transportation, COVID-19 pandemic, time availability, household composition); (B) Motivators for Cooking (family, caregiving, health, enjoyment, COVID-19 pandemic); (C) Strategies (food shopping, social support, social media, meal planning); (D) Neighborhood (gentrification, perceived safety, stigmatization, disparities in grocery stores); (E) and Acceptability of the Intervention (reasons to participate, barriers, recruitment, intervention delivery). Participant validation interviews confirmed the themes and subthemes as well as the illustrative quotes. Geospatial analysis showed a majority of locations were outside of the participants' residential areas.

CONCLUSIONS

Prospective acceptability of a community-tailored cooking intervention found that the planned intervention could be modified to address individual level factors, such as caregiving and health, community contextual factors, such as perceived safety, and the general health needs of the community.

The extent and nature of children's involvement in food practice research: a scoping review of qualitative studies

OBJECTIVE

Aligning with the United Nations Convention on the Rights of the Child, amplification of children's voice in food practice research aims to inform initiatives that cater to children's needs and thus improve nutritional outcomes. The aim of this study was to describe children's (aged 6-11 years) involvement across qualitative research investigating their food practice perspectives.

DESIGN

A scoping review was conducted according to Preferred Reporting Items for Systematic Reviews and Meta-Analyses for Scoping Reviews (PRISMA-ScR). Six electronic databases were searched up until March 2023 (Cochrane, CINAHL, Embase, ERIC, Medline and PsychInfo). The Wellcome Framework for young people's involvement in health research guided data extraction. Data were described according to inclusiveness, geography, food-related study topic, research stage and method, and child involvement.

RESULTS

The search identified 120 peer-reviewed studies (134 papers). Active participation was only seen within research implementation stages (i.e. data collection (n 134), analysis (n 31), dissemination (n 9) and re-design (n 7)). More passive forms of participation were identified in research design stages (i.e. agenda setting, resourcing and design). Studies that utilised participatory research methodologies and developmentally appropriate and engaging methods (e.g. PhotoVoice) saw more active participation by children.

CONCLUSION

This review identified a lack of opportunities for children's active participation in all stages of food practice research. Without a radical shift towards providing these opportunities, food and nutrition initiatives, policies or further research that do not meet the needs of children's food-related worlds will continue to be developed. Instead, researchers and their institutions need to advocate for and, where possible, provide voluntary opportunities for children to actively participate in food practice research.

Is the adherence to the food practices recommended by the dietary guidelines for the Brazilian population associated with diet quality?

PURPOSE

The Brazilian Food Guide (BFG)'s messages are mostly qualitative and focused on food practices, such as meal planning, cooking, and eating modes. This study sough to investigate whether the adherence to these food practices is aligned with diet quality.

METHODS

A quota-based subsample of the NutriNet-Brasil Cohort (n = 2052) completed the Food Practices Brazil Scale (FPBr), a 24-item scale assessing the adherence to healthy eating practices recommended by the BFG. Four possible frequency-based answers are given and a score ranging from 0 to 72 is calculated by summing them (FPBr-score). Data from web-based 24-h recalls were used for calculating the usual percentage of energy intake (%energy) of ten food groups based on the level of food processing: plant-based unprocessed or minimally processed foods; processed foods; ultra-processed foods; fruits; vegetables; whole grains; beans and other legumes; nuts; red meat; and table sugar. The association between quartiles of the FPBr-score and food groups' %energy was analysed through crude and adjusted linear regression models.

RESULTS

Except for red meat, all the other food groups were linearly associated with the FPBr-score in the expected direction. For example, adjusted means for the %energy of plant-based unprocessed or minimally processed foods were 26.7% (CI95% 25.9-27.5) and 36.8% (CI95% 36.0-37.6) among those classified in the first and fourth quartiles of the FPBr-score, respectively. For ultra-processed foods, these percentages were 27.0 (CI95% 26.3-27.8) against 17.5 (CI95% 16.7-18.3).

CONCLUSIONS

These results support the use of messages based on practices and behaviors in Food-Based Dietary Guidelines. At the same time, they call attention to the importance of policies that enable people to adopt healthier food practices.

Use of a focus group-based cognitive interview methodology to validate a cooking behavior survey among African-American adults

Disparities in diet-related diseases persist among African-Americans despite advances in risk factor identification and evidence-based management strategies. Cooking is a dietary behavior linked to improved dietary quality and cardiometabolic health outcomes. However, epidemiologic studies suggest that African-American adults report a lower frequency of cooking at home when compared to other racial groups, despite reporting on average cooking time. To better understand cooking behavior among African-Americans and reported disparities in behavior, we sought to develop a survey instrument using focus group-based cognitive interviews, a pretesting method that provides insights into a survey respondent's interpretation and mental processing of survey questions. A comprised survey instrument was developed based on input from a community advisory board, a literature review, and a content review by cooking behavior experts. The cognitive interview pretesting of the instrument involved African-American adults (n = 11) at risk for cardiovascular disease who were recruited from a community-based participatory research study in Washington, D.C., to participate in a focus group-based cognitive interview. Cognitive interview methodologies included the verbal think-aloud protocol and the use of retrospective probes. Thematic analysis and evaluation of verbalized cognitive processes were conducted using verbatim transcripts. Five thematic themes related to the survey were generated: (1) Clarity and relevancy of question items; (2) influence of participants' perspectives and gender roles; (3) participant social desirability response to questions; (4) concern regarding question intent. Eleven survey items were determined as difficult by participants. Cooking topics for these items were: cooking practices, cooking skills, cooking perception (how one defines cooking), food shopping skills, and socialization around cooking. Question comprehension and interpreting response selections were the most common problems identified. Cognitive interviews are useful for cooking research as they can evaluate survey questions to determine if the meaning of the question as intended by the researcher is communicated to the respondents-specific implications from the results that apply to cooking research include revising questions on cooking practice and skills. Focus-group-based cognitive interviews may provide a feasible method to develop culturally grounded survey instruments to help understand disparities in behavior for culturally relevant diet behaviors such as cooking.

Sequence analysis: Its past, present, and future

This article marks the occasion of Social Science Research's 50th anniversary by reflecting on the progress of sequence analysis (SA) since its introduction into the social sciences four decades ago, with focuses on the developments of SA thus far in the social sciences and on its potential future directions. The application of SA in the social sciences, especially in life course research, has mushroomed in the last decade and a half. Using a life course analogy, we examined the birth of SA in the social sciences and its childhood (the first wave), its adolescence and young adulthood (the second wave), and its future mature adulthood in the paper. The paper provides a summary of (1) the important SA research and the historical contexts in which SA was developed by Andrew Abbott, (2) a thorough review of the many methodological developments in visualization, complexity measures, dissimilarity measures, group analysis of dissimilarities, cluster analysis of dissimilarities, multidomain/multichannel SA, dyadic/polyadic SA, Markov chain SA, sequence life course analysis, sequence network analysis, SA in other social science research, and software for SA, and (3) reflections on some future directions of SA including how SA can benefit and inform theory-making in the social sciences, the methods currently being developed, and some remaining challenges facing SA for which we do not yet have any solutions. It is our hope that the reader will take up the challenges and help us improve and grow SA into maturity.

Consumer adoption of plant-based meat substitutes: A network of social practices

This research aimed to understand the consumption practices of plant-based meat substitutes (PBMS). Semi-structured in-depth interviews were conducted with consumers and Social Practice Theory (SPT) was adopted as the theoretical framework to explore emerging themes relating to consumer practices. Findings indicate that consumers engage in a number of related practices that include the acquisition, preparation, and consumption of PBMS which were embedded within a larger network of practices that included storage, substitution, and food safety, as well as broader meat-based, meat-free, plant-based, and social and cultural practices. This paper highlights the importance of social and cultural structures in facilitating product awareness, and meaning and skill development in the context of dietary and behavioural change. Implications for research, marketing, and policymaking practices are discussed with regard to the marketing of plant-based meat substitutes as well as shifting consumer behaviour.

Food Practice Lifestyles: Identification and Implications for Energy Sustainability

Food systems, including production, acquisition, preparation, and consumption, feature importantly in environmental sustainability, energy consumption and climate change. With predicted increases in food and water shortages associated with climate change, food-related lifestyle and behavioral changes are advocated as important mitigation and adaptation measures. Yet, reducing emissions from food systems is predicted to be one of our greatest challenges now and in the future. Traditional theories of environmental behavioral change often assume that individuals make "reasoned choices" that incorporate cost-benefit assessment, moral and normative concerns and affect/symbolic motives, yielding behavioral interventions that are often designed as informational or structural strategies. In contrast, some researchers recommend moving toward an approach that systematically examines the temporal organization of society with an eye toward understanding the patterns of social practices to better understand behaviors and develop more targeted and effective interventions. Our study follows on these recommendations with a study of food consumption "lifestyles" in the United States, using extant time use diary data from a nationally representative sample of Americans (n = 16,100) from 2014 to 2016. We use cluster analysis to identify unique groups based on temporal and locational eating patterns. We find evidence of six respondent clusters with distinct patterns of food consumption based on timing and location of eating, as well as individual and household characteristics. Factors associated with cluster membership include age, employment status, and marital status. We note the close connections between age and behaviors, suggesting that a life course scholarship approach may add valuable insight. Based on our findings, we identify opportunities for promoting sustainable energy use in the context of the transition to renewables, such as targeting energy-shifting and efficiency-improvement interventions based on group membership.

Multi-Actor Social Networks: A Social Practice Approach to Understanding Food Hubs

Food hubs are collaborative entities that strategically manage the assemblage, delivery, and promotion of food from a range of local food producers. They are essentially multi-actor institutions, involving horizontal collaboration between producers and vertical collaborations up and down the food chain, involving all actors required to bring food products from producers to consumers. Although food hubs offer many advantages to both producers and consumers, they remain a recognisably neglected research topic in Europe. Furthermore, the strategic networks of actors involved in these collaborative entities is often overlooked. Empirically, this study draws from a collection of ‘good practices’ gathered for the Short Supply Chain Knowledge and Innovation Network (SKIN) EU-funded H2020 project. Drawing on a social practice approach and network diagrams, this article explores the good practices of three food hub typologies. This study primarily investigates the context in which food hubs practice multi-actor food provision. We apply social practice as a lens to ’zoom in’ and explore the shared materials, meanings and skills that aid such systems of provision. Social network diagrams are utilised to ‘zoom out’ to examine and facilitate the detection of key actors involved in food hubs’ strategic networks. This research addresses the lack of academic attention on European food hubs by placing practice as the central unit of focus. Our approach enables better comprehension of what constitutes a short food supply chain (SFSC) when orchestrated within three main typologies of food hubs. The findings are of interest to researchers, policy makers, agricultural development intermediaries, and actors involved in systems of food provision who are interested in understanding and supporting the functioning of SFSCs.

Convergent validity and invariance analysis of a scale to measure adherence to eating practices recommended by the Dietary Guidelines for the Brazilian Population

ABSTRACT: Objective: To analyze the convergent validity and invariance of a scale to measure adherence to eating practices recommended by the Dietary Guidelines for the Brazilian Population. Methods: A subsample (n=1309) of the NutriNet-Brasil cohort (self-filled web-based study) answered the 24-items scale based on the Guide, as well as socioeconomic and dietary questionnaires. The score in the scale (eGuia) was compared by Spearman’s correlation with scores of fresh and minimally processed foods (eG1) and ultra-processed foods (eG4) consumption, both composed of the average number of food items consumed in three random days. Correlations’ direction and strength were observed to infer convergent validity. A multi-group confirmatory factor analysis was used to assess scale invariance at the configural, factorial and metric levels, between subgroups of sex (men/women), age (≤37/>37, being 37 the median) and years of schooling (≤11/>11). The model was invariant when the goodness-of-fit indices varied within acceptable ranges compared to the previous level. Results: Participants were on average 39 years old (sd=13.7), 53% were women and 69% had more than 11 years of education. Correlations between eGuia and eG1, and between eGuia and eG4 were 0.56 and -0.51 (p<0.001), respectively. In all sociodemographic groups, the goodness-of-fit indices varied within acceptable ranges. Conclusion: The correlations show that the eating practices measured by the scale are aligned with a healthy food consumption, showing its convergent validity. In this sample, the scale measured the same dimensions, showed equivalence of items’ factor loadings, and generated comparable scores between subgroups of sex, age, and education.

Validade convergente e análise de invariância de uma escala de adesão a práticas alimentares recomendadas pelo Guia Alimentar para a População Brasileira

RESUMO: Objetivo: Avaliar a validade convergente e a invariância de uma escala de adesão a práticas alimentares recomendadas pelo Guia Alimentar para a População Brasileira. Métodos: Uma subamostra (n=1.309) da coorte NutriNet-Brasil (estudo online autopreenchido) respondeu à escala baseada no guia (24 itens) e a questionários socioeconômicos e alimentares. O escore na escala (eGuia) foi comparado por meio de correlação de Spearman a escores de consumo de alimentos in natura e minimamente processados (eG1) e ultraprocessados (eG4), compostos do número médio de alimentos desses grupos consumidos em três dias aleatórios. Para inferência de validade convergente, observaram-se o sentido e a magnitude das correlações. Empregou-se análise fatorial confirmatória com múltiplos grupos para avaliar a invariância nos níveis configural, fatorial e escalar, entre subgrupos de sexo (homens/mulheres), idade (≤37/>37, sendo 37 a mediana) e anos de estudo (≤11/>11). Considerou-se o modelo invariante quando os índices de ajuste variaram nos limites aceitáveis ante o nível anterior. Resultados: Os participantes tinham em média 39 anos (desvio padrão — DP=13,7), 53% eram mulheres e 69% tinham mais de 11 anos de estudo. As correlações entre eGuia e eG1 e eGuia e eG4 foram 0,56 e -0,51 (p<0,001), respectivamente. Em todos os subgrupos, os índices de ajuste variaram nos limites aceitáveis. Conclusão: As correlações mostram que as práticas alimentares medidas pela escala estão associadas ao consumo alimentar saudável, demonstrando validade convergente. Nessa amostra, a escala mediu as mesmas dimensões, apresentou equivalência nas cargas fatoriais dos itens e gerou escores comparáveis entre diferentes subgrupos de sexo, idade e escolaridade.

Caring for patients with eating deficiencies in palliative care-Registered nurses' experiences: A qualitative study

AIMS AND OBJECTIVES

The aim was to explore RNs' experiences of caring for patients with eating deficiencies in palliative care.

BACKGROUND

Food and mealtimes are fundamental aspects for wellbeing and social interactions. The worldwide trajectory of ageing populations may result in increased need for palliative care. Everyday life with chronic life limiting illness and eating deficiencies is challenging for patients and families. RNs are key care providers at end-of-life.

DESIGN

A qualitative study with an inductive approach was used.

METHODS

Nineteen experienced RNs in palliative care were interviewed through telephone; interviews were audio recorded and transcribed verbatim. Inductive qualitative content analysis was performed, and the COREQ checklist was used to guide proceedings.

RESULTS

The overarching theme, Supporting persons with eating deficiencies in-between palliative care and end-of-life care, is represented by three sub-themes: Easy to stick with doing, Just being, without doing, is hard and Letting go. Near end-of-life, eating symbolized social belonging and quality of life for RNs, whereas for patients and families, eating symbolized life. RNs tried practical solutions, however, not always according to patients' and families' preferences.

CONCLUSIONS

RNs were well prepared to tackle physical inconveniences and provide support, however, less prepared to encounter existential, psychological and social issues in relation to eating deficiencies. Although RNs stated that human beings stop eating when they are about to die, letting nature run its' course and facilitating patients' transition to end-of-life care was challenging.

RELEVANCE TO CLINICAL PRACTICE

Food and mealtimes represent fundamental aspects of human life and denote central parts in RNs clinical practice in palliative care. The findings can inspire development of a comprehensive palliative care approach to support patients and families. Structured reflection in relation to clinical practice may support and encourage RNs, caring for patients with eating deficiencies, in mastering both doing and being.

Experiences of food and mealtime from the perspective of patients with chronic life-limiting disease: A mixed-method systematic review

AIM

To describe and synthesise experiences of food and mealtimes from the perspective of patients with chronic life-limiting disease.

DESIGN

A mixed-method systematic review.

DATA SOURCES

The databases Academic Search Complete, CINAHL, Nursing and Allied Health Database, PsycINFO, PubMed, Soc Index and Web of Science Core Collection were searched (January 2000 to March 2019).

REVIEW METHODS

Out of 3151 identified articles, 24 were included for appraisal and synthesis, using a data based convergent design.

RESULTS

Four themes were derived: 'understanding hampered eating-perhaps it is best to let nature run its course'; 'food and meals evoke distress-reducing joy, testing interim ways'; 'struggling with food and meals-eating to please others and to postpone death'; and 'food and meals as caring and love-flanked by social disconnecting'.

CONCLUSION

For patients with chronic life-limiting disease, food entailed potential to remain healthy, improve well-being and prolong life. Meanwhile, eating difficulties were experienced as fundamentally affecting social life and interactions; consequently, joy around food and meals was lost.