Anita Eves

Food choice and school meals: primary schoolchildren's perceptions of the healthiness of foods and the nutritional implications of food choices

Abstract Since the 1980 Education Act, school caterers have been operating within a commercial context and therefore can only provide the foods that they know that children will eat. At the same time, nutritionists have been concerned that the greater degree of choice that children now have at lunchtime is resulting in the more frequent consumption of meals of poor nutritional quality. A knowledge of childrens food preferences, the factors influencing them, and their perceptions of the healthiness of foods is needed if school caterers and those involved in nutrition education are to work together to help children choose a nutritionally balanced meal. This paper reports on childrens perceptions of the healthiness or otherwise of foods commonly served at school lunches and the reasons for these perceptions. Childrens knowledge of the sources of nutrients, their understanding of the relationship between food and health, and how their perceptions of healthiness relate to their preferences for the foods are also explored. The nutritional implications of food choices made by primary school children on the basis of preference rather than healthiness are examined. One hundred and twenty three children aged between nine and eleven from 14 different primary schools in SouthEast England took part. Using photographs of foods commonly served at school lunches, the children were asked to rank the foods in order of preference and then according to their perceptions of the healthiness of the foods and give their reasons in each case. The rankings were analysed numerically and the Wilcoxons pairs signed rank test was used to determine the significance of the difference. The qualitative data on the reasons given for the rankings were analysed by assigning them to categories. The children were also asked which foods they would choose for the meal that they would be most likely to eat, and which ones for the meal that they thought would be the most healthy. The nutritional value of the two sets of meals were determined and compared. A student T- test was used to determine the significance of any difference between the two sets of meals. It was found that the children had a clear perception of the healthiness or otherwise of the foods. However, understanding of the relationship between foods or nutrients and health was only occasionally evident, as was the idea of moderation or balance. Some children perceived healthiness as the absence of fat while others saw it in terms of the presence of vitamins. It was also found that there was a strongly inverse relationship between childrens perceptions of the healthiness of foods and their preferences for them. It was found that while the foods chosen for the ‘healthy’ meal were chosen least frequently for the ‘preferred’ meal, there was no significant difference between the percentage of energy provided by fat in the two sets of meals. However the ‘preferred’ meals did in fact provide a significantly higher percentage of the energy as starch, as well as containing greater amounts of some micronutrients. In other respects the ‘healthy’ meals were indeed ‘healthier’, in that they provided greater amounts per megajoule of some important nutrients. It was concluded that teaching about food in primary schools needs to focus on helping children of this age make balanced food choices. It was suggested that the ‘tilted plate’ model, adapted to use foods that children frequently eat and enjoy, could be the basis of such teaching. Such a model could also be used to help caterers plan menus and as the basis of co-operation between nutrition educators and caterers.

Gap analysis of patient meal service perceptions

The provision of food and drinks to patients remains a largely unexplored, multidimensional phenomenon. In an attempt to ameliorate this lack of understanding, a survey utilising a modified SERVQUAL instrument measured on a seven-point Likert scale was carried out on-site at four NHS acute trusts for the purpose of assessing the perceptions and expectations of meal attributes and their importance in determining patient satisfaction. The results of factor analysis found three dimensions: food properties, interpersonal service, and environmental presentation, with a high reliability (Cronbachs alpha from 0.9191 to 0.7836). Path analysis further established sophisticated causal relations with patient satisfaction. The food dimension was found to be the best predictor of patient satisfaction among the three dimensions, while the interpersonal service dimension was not found to have any correlation with satisfaction. Bridging the gaps that exist between perceptions and expectations can improve the quality of meal services for the purpose of maximising patient satisfaction and ultimately aiding in patient recovery.

Cross–cultural evaluation of factors driving intention to purchase new food products – Beijing, China and South-east England

It has been reported that consumers in different countries have distinctive perceptions of, and attitudes to, products. This study investigated consumers thoughts on new food products in south-east England (n=222) and Beijing, China (n=139), using a questionnaire-based largely on the Theory of Reasoned Action. Results indicated that consumers in both countries believe it is necessary for the food industry in their respective countries to introduce new food products and they would like to try new products. There appears to be great interest in new products among the Beijing Chinese, with most interest in new healthy food products. The influences on choices suggest that a marketing focus on quality, utility and health benefits would be most fruitful, as personal beliefs were more important in intention to purchase than the influence of other people. Results point away from the expected result that the Chinese, as a collectivist culture, would place more emphasis on others opinions than their own beliefs. This may be linked to food not being an item of conspicuous consumption, or to a cultural shift among urban Chinese.

Influence of Nutrition Information on the Attitudes and Knowledge of Dieters

Reports a study in which a structured questionnaire was used to elicit the attitudes and knowledge of 451 women (18‐35 years), 217 dieters and 234 non‐dieters to nutritional issues. It included questions on frequency of reading labels, attitudes to and likelihood of buying products labelled with qualitative terms, and understanding of nutritional terms. Data were analysed to determine differences between dieters and non‐dieters. Dieters were significantly more likely to read labels, and gave more priority to “low in calories”. Both groups most often ranked “no additives” as most important. “Calories” and “fat” were most often associated with “fattening”, but “energy” and “joule” were less widely recognized. Dieters recognized more energy‐related terms. Significantly, more dieters knew that fat has more calories than sugar, but the majority of both groups thought saturated fatty acids had more calories than polyunsaturated fatty acids. Results indicate dieters to be slightly more knowledgeable, but that co...

Food hygiene education in UK primary schools: a nation‐wide survey of teachers' views

Purpose – The purpose of this research is to show how a nation‐wide survey of teachers investigated the teaching of food hygiene in primary schools. The survey determined which information sources were known and used by those responsible for teaching food hygiene.Design/methodology/approach – Postal questionnaires were distributed to 3,806 primary schools throughout the UK (response rate 23 per cent). The questionnaire was developed based on the results of in‐depth interviews with school teachers and included topics such as where teachers gained up‐to‐date food hygiene messages, methods used to teach food hygiene, and how key food hygiene messages are reinforced. Teachers cited most preferred resources for teaching food hygiene, influences on the choice of these resources, and limitations on use.Findings – Overall, the results indicated that food hygiene is taught in a number of subject areas, with handwashing and personal hygiene being the principal topics. Teachers use a combination of methods to teach ...

Food safety knowledge and behaviours of children (5-7 years)

Objective: The objective of this study was to determine knowledge of food hygiene amongst young children (5—7 years), and facilitators and barriers to application of knowledge. Few studies exist that explore the knowledge and attitudes of young children towards food hygiene. This is an important age group, as it is a time when attitudes and behaviours are developing, which may then be carried through to adulthood.Design: To determine knowledge, age-appropriate activities were designed, with teachers, based on expected learning outcomes for this age group. In-depth interviews were carried out to determine attitudes towards and barriers to observing hygienic practices.Setting: Infant schools were selected across the United Kingdom, differing in number of children registered, level of deprivation of location, attainment and proportion of children from ethnic minorities.Methods: Activities were completed in 21 schools by 732 children (5—7 years). Interviews were conducted with 30 children.Findings: Children w...

Food hygiene education in UK secondary schools: A nationwide survey of teachers' views

Objective A nationwide survey of teachers investigated the teaching of food hygiene in UK secondary schools. Previous studies have focused on effective strategies in consumer food hygiene training but there is little research focusing on school-based education. Design The questionnaire was developed based on the results of in-depth interviews with school teachers and included topics such as where teachers gained up-to-date food hygiene knowledge and how key food hygiene messages were reinforced. Setting Postal questionnaires were completed by those responsible for teaching food hygiene in secondary schools. Method Postal questionnaires were distributed to 1989 secondary schools throughout the UK (response rate 38 per cent). Results Overall, the results indicate that teachers use a combination of methods to teach food hygiene and to reinforce food safety messages. Respondents rated demonstrations of good practice and practical activities involving young people preparing food as most effective. Teachers cited their most preferred resources for teaching food hygiene, influences on the choice of these resources, and limitations on use. Conclusion In the UK, teachers cover food hygiene in D&T and home economics (or equivalents in Scotland and Northern Ireland). Topics such as cooking food properly, cleanliness, storing and chilling food safely, and cross-contamination are covered, reflecting the key FSA food hygiene messages. Steps to support the teaching of food hygiene in secondary schools such as guidelines on food hygiene legislation, key topics, resources, and ideas for practical activities could help to improve young peoples knowledge of food hygiene and encourage young people to spread key messages to adults.

School caterers’ attitudes towards providing healthier menus

Abstract School caterers in the South East of England ( n =152) participated in an analysis of their attitudes towards providing healthier menus. This was defined as providing more starchy carbohydrates, vegetables, fruit and fruit juice and oven-baked rather than fried foods. Attitudes were analysed using the Theory of Reasoned Action, which takes account of personally held beliefs, beliefs others may hold and motivation to comply with others’ beliefs. The most important predictor of intention to provide more healthy menus was what the caterers believed that parents, and those with special interests (e.g. dietitians and vegetarian pupils), thought they should provide. Caterers thought that they could influence pupils’ choices to some extent and that they did have a role in the provision of a healthy diet.

The nutritional implications of food choices from catering outlets

Reports on a study which addressed meal selection in catering outlets (e.g. school or workplace canteens) from the perspective of the caterer and consumer. Asks what foods are supplied and why these are chosen. Questionnaires were sent to a selection of catering colleges, school and workplace canteens and to a general catering industry sample.

The Effects of Food-Related Personality Traits on Tourist Food Consumption Motivations

ABSTRACT This study explores the motivational dimensions underlying food consumption in tourism, and to examine the effects of two food-related personality traits, namely food neophobia and variety-seeking, on these motivational dimensions. A tourist food consumption motivational scale was developed and seven motivational dimensions were identified: novelty and variety, authentic experience and prestige, interpersonal and culture, price/value and assurance, health concern, familiarity and eating habit, and sensory and contextual pleasure. Both food neophobia and variety-seeking were found to have significant effects on various motivational dimensions. The implications of the findings for practice and future research are discussed.