Jeffery Sobal

Food choice : A conceptual model of the process

Interviews examining the food choice process were conducted with 29 adults, primarily individuals making grocery store food choice decisions, who were sampled for their diversity. These people were asked about how they chose foods when shopping and in other settings, and what influenced their choices. Verbatim transcripts of the interviews were analysed using qualitative methods that included constant comparison, concept mapping, and case summaries, and a conceptual food choice process model was developed. Data from the interviews are presented to illustrate the structure of this conceptual model. Peoples life course experiences affected major influences on food choice that included ideals, personal factors, resources, social contexts and the food context. These influences informed the development of personal systems for making food choices that incorporated value negotiations and behavioral strategies. Value negotiations weighed sensory perceptions, monetary considerations, health and nutrition beliefs and concerns, convenience, social relationships and quality of food choice decisions. Strategies employed to simplify the food choice process developed over time. The conceptual food choice process model represents the rich and complex bases of food practices, and provides a theoretical framework for research and practice in nutrition.

Mindless Eating The 200 Daily Food Decisions We Overlook

How aware are people of food-related decisions they make and how the environment influences these decisions? Study 1 shows that 139 people underestimated the number of food-related decisions they made—by an average of more than 221 decisions. Study 2 examined 192 people who overserved and overate 31% more food as a result of having been given an exaggerated environmental cue (such as a large bowl). Of those studied, 21% denied having eaten more, 75% attributed it to other reasons (such as hunger), and only 4% attributed it to the cue. These studies underscore two key points: First, we are aware of only a fraction of the food decisions we make. Second, we are either unaware of how our environment influences these decisions or we are unwilling to acknowledge it.

Managing values in personal food systems

People in post-industrial societies are faced with many food products and diverse eating situations that can make food-choice decisions complex. This study examined the ways that people managed values in making food choices in various contexts. An analysis of 86 semi-structured, in-depth qualitative interviews from a diverse population of urban adults living in upstate New York revealed that all participants used a personal food system, which was a dynamic set of processes constructed to enact food choices. Within these personal food systems people managed the five main food-related values of taste, health, cost, time and social relationships, and other less prominent values of symbolism, ethics, variety, safety, waste and quality. The salience of these values varied among the participants as well as across the eating situations that confronted each participant. Participants used three main processes in their personal food systems: (i) categorizing foods and eating situations; (ii) prioritizing conflicting values for specific eating situations; and (iii) balancing prioritizations across personally defined time frames. Understanding the personal food systems people use to help them make food choices can be useful for developing theories about eating behavior and communicating health messages related to food and eating.

Obesity and socioeconomic status: A framework for examining relationships between physical and social variables

Fatness and obesity are body characteristics which are both ascribed and achieved for adults. Socioeconomic status (SES) is the ranking of individuals within complex societies. In traditional societies a direct relationship between SES and fatness exists, while in modern societies there is an inverse association between SES and obesity for adult women but mixed patterns for other age/sex groups. A framework recognizing the difference between variables on the physical and social level of analysis needs to be used to examine the relationship between fatness (a physical variable) and SES (a social variable). Different mechanisms are involved in the causal pathways where SES influences obesity and obesity influences SES. SES influences obesity by education, income, and occupation causing variations in behaviors which change energy consumption, energy expenditure and metabolism. Obesity influences SES when the perception of obesity is interpreted through prejudiced beliefs, with subsequent stigmatization and discrimination limiting access to higher SES roles.

Marital status changes and body weight changes: a US longitudinal analysis

The role of spouse is associated with better health. The dynamics of spousal roles can be represented by marital trajectories that may remain stable or may change by entry into marriage, dissolution of marriage, or death of a spouse. Body weight is an important health-related characteristic that has been found to have mixed relationships with marital status. This analysis examined changes in marital status and body weight in 9043 adults in the US National Health and Nutrition Epidemiological Follow-up Survey (NHEFS), a longitudinal national study that interviewed and measured adults in a baseline assessment and reassessed them again in a follow-up approximately 10 years later. Mens and womens weights were differently associated with marital changes. Women who were unmarried at baseline and married at follow-up had greater weight change than those who were married at both times. Analysis of weight loss and weight gain separately revealed that sociodemographic variables, including marital change, were more predictive of variation in weight loss than weight gain. Unmarried women who married gained more weight than women married at both times. Men who remained divorced/separated and men who became widowed lost more weight than men married at both baseline and follow-up. These findings suggest that changes in social roles, such as entering or leaving marriage, influence physical characteristics such as body weight.

Constructing Food Choice Decisions

BackgroundFood choice decisions are frequent, multifaceted, situational, dynamic, and complex and lead to food behaviors where people acquire, prepare, serve, give away, store, eat, and clean up. Many disciplines and fields examine decision making.PurposeSeveral classes of theories are applicable to food decision making, including social behavior, social facts, and social definition perspectives. Each offers some insights but also makes limiting assumptions that prevent fully explaining food choice decisions.MethodsWe used constructionist social definition perspectives to inductively develop a food choice process model that organizes a broad scope of factors and dynamics involved in food behaviors.ResultsThis food choice process model includes (1) life course events and experiences that establish a food choice trajectory through transitions, turning points, timing, and contexts; (2) influences on food choices that include cultural ideals, personal factors, resources, social factors, and present contexts; and (3) a personal system that develops food choice values, negotiates and balances values, classifies foods and situations, and forms/revises food choice strategies, scripts, and routines. The parts of the model dynamically interact to make food choice decisions leading to food behaviors.ConclusionNo single theory can fully explain decision making in food behavior. Multiple perspectives are needed, including constructionist thinking.

Acculturation and health in Korean Americans

Despite increasing research on the relationships between acculturation and health, it is unclear whether (1) ethnic group variation occurs in acculturation-health relationships, (2) acculturation components vary differently in relationship to health, (3) biculturalism has beneficial effects on health and (4) multidimensional health relationships occur with acculturation. This study examined the Korean American ethnic group, considering how acculturation was related with five dimensions of health: smoking, physical activity, fat intake, body weight, and reported health. Pretested questionnaires were mailed to a national sample with Korean American surnames, and 55% of the deliverable sample responded, producing 356 usable questionnaires. Acculturation was measured using a two-culture matrix model and Gordons theoretical work, and showed three distinct groups (acculturated, bicultural and traditional) and four components (American structural, American cultural, Korean structural and Korean cultural). Bicultural men were least likely to smoke, while acculturated and bicultural women were more likely to smoke than traditional women. Korean structural and cultural components were related to mens smoking. Higher acculturation was related to light physical activity, but not to vigorous physical activity. Fat intake did not differ by acculturation status. Higher acculturation was associated with higher body weight and better self-reported health only in men. Higher American cultural component scores were associated with better self-reported health in men. Among Korean Americans, acculturation components varied in their relationships with health, beneficial effects of being bicultural on health were not found, and acculturation-health relationships were multidimensional. Overall, ethnic group variation in health occurred, with Korean Americans similar to some ethnic groups but different than others. Future health research and practice can benefit by acknowledging the complexity of acculturation and its multidimensional effects on health.

Life-Course Influences on Fruit and Vegetable Trajectories: Qualitative Analysis of Food Choices

Abstract Food consumption plays an important role in health, and understanding the process of food choice is central to health promotion. A persons life-course transitions and trajectories (persistent thoughts, feelings, strategies, and actions over the lifespan) are fundamental influences on the development of his or her personal system for making food choices. This analysis used a life-course perspective to examine influences on the fruit and vegetable choices of adults. A purposive, multi-ethnic sample of 86 adults in one U.S. city participated in semi-structured in-depth interviews about their life course, food choices, and influences on fruit and vegetable consumption. Qualitative analysis of interview transcripts, using a grounded theory approach based on the constant comparative method, revealed that past life-course events and experiences were strong influences on present systems for fruit and vegetable choices. Life-course transitions, especially role changes and health events, placed people on relatively stable dietary trajectories that shaped current food choices. Most people experienced a few major transitions that influenced their fruit and vegetable choices, some being abrupt and some more gradual changes in their trajectories. A life-course model of a food choice trajectory was developed from the data to reflect how past events and experiences were operationalized in present contexts to shape food choices. Key influences on the trajectory included food upbringing, roles, health, ethnic traditions, resources, location, and the food system. A life-course perspective on food choice provides unique insights that reveal how past events interact with current environments to both enable and limit current health behaviors such as food choices.

Food Choice Processes of Older Adults: A Qualitative Investigation

Abstract One way to promote optimal nutrition for older adults is to expand nutrition professionals’ understanding of the cognitive food choice processes of the elderly. This investigation used a constructivist approach and qualitative methods to elicit the factors important to the food choices of individuals aged 65 years and older who lived independently. Using a multiple-perspective model of the food choice process as a conceptual framework, two semi-structured, in-depth interviews were conducted with each of 16 individuals to learn about how they chose foods. Interview transcripts were analyzed using the constant comparative method. Life course events and experiences were very important factors affecting food choices. Participants’ food choices and preferences were strongly influenced by beliefs related to appropriate food behavior and expected characteristics of foods and meals, many of which had been formed during childhood. Social structure played an important role in the participants’ food choices, and much of this structure was built around food. The values most often negotiated when making food choices were social context, sensory perceptions, monetary considerations, convenience, and physical well-being. Participants managed frequently encountered food choice situations with strategies and repertoires that included routinization, substitution, limitation, and elimination/avoidance. Based on the data, a multiple-perspective model of the food choice process pertaining to the food choices of older adults is proposed.

A conceptual model of the food and nutrition system

The food system is a widely used concept, but few systematic frameworks model the full scope and structure of the food and nutrition system. Bibliographic searches, a modified Delphi technique, focus groups and interviews with experts on the topic were conducted to identify existing models of agriculture, food, nutrition, health and environmental systems. These models were examined, classified and synthesized into an integrated conceptual model of the food and nutrition system. Few existing models broadly described the system and most focused on one disciplinary perspective or one segment of the system. Four major types of models were identified: food chains, food cycles, food webs and food contexts. The integrated model developed here included three subsystems (producer, consumer, nutrition) and nine stages (production, processing, distribution, acquisition, preparation, consumption, digestion, transport, metabolism). The integrated model considers the processes and transformations that occur within the system and relationships between the system and other systems in the biophysical and social environments. The integrated conceptual model of the food and nutrition system presents food and nutrition activities as part of a larger context and identifies linkages among the many disciplines that deal with the food and nutrition system.