Teresa Keil

Women, men and food: the significance of gender for nutritional attitudes and choices

This article reports the results of the re‐analysis of a substantial set of survey based quantitative data relating to food beliefs, practices and preferences. The particular focus of attention was upon gender contrasts. Several statistically significant differences between men and women were identified. These differences occurred in such areas as views on food and health, the ethical dimensions of food production and food selection, nutritional attitudes and choices, dietary change, food work and body image. Two distinctive patterns emerged, which the authors termed “virtuous” and “robust”, the former exhibiting attitudes more typical of women, and the latter attitudes more typical of men.

Health-related beliefs and dietary practices among vegetarians and vegans: a qualitative study:

A SNOWBALL sampling technique was used to con tact 76 self-defined vegetarians between October 1987 and February 1989. Respondents were ques tioned in the course of loosely-structured interviews on such topics as the type of vegetarianism they practised, the process of conversion, and nutritional attitudes. The interviews were taped and fully tran scribed, the transcripts being subjected to detailed qualitative analysis. The present paper sets out those findings which relate specifically to health concerns and motives. The findings suggest that while health motives are not necessarily the dom inant ones for the majority of this group of respondents, for many of those interviewed the per ceived health advantages represent significant ad ditional benefits of vegetarianism, benefits which complement and confirm their ethical stance.

Dietary dilemmas: nutritional concerns of the 1990s

Reports new research into stability and change in contemporary foodways. Uses survey and in‐depth interviews to uncover familiar features which could be described as traditional, as well as more novel patterns. Highlights the ways in which the two are interwoven. The picture is characterized by a number of serious nutritional concerns, including health, weight control, food safety and food ethics. There is also familiarity with official nutritional guidelines, despite a widespread perception of contradictory and confusing nutritional messages. Finds mistrust of farmers, food companies and the government as far as the provision of safe food for the public is concerned. Such negative findings by no means represent the whole picture, however. Shows that, in the midst of such perceived contradiction and mistrust of external agencies, there is a personal confidence in dietary decision making and pleasure in food and eating.

Putting the Menu on the Agenda

Nickie Charles and Marion Kerr, Women, Food and Families, Manchester: Manchester University Press, 1988. £29.95, viii + 244 pp. Joanne Finkelstein, Dining Out: A Sociology of Modern Manners, Oxford: Polity Press, 1989. £25.00, 200 pp. John Burnett, Plenty and Want: A Social History of Food in England from 1815 to the Present Day, (third edition) London: Routledge, 1989. £12.95, viii + 355 pp. Harvey A. Levenstein, Revolution at the Table: The Transformation of the American Diet, New York and Oxford: Oxford University Press, 1988. £16.50, xii + 275 pp.

Changing the nation's diet: a study of responses to current nutritional messages:

This paper reports on a survey of 420 adults and in-depth interviews with 75 of these respondents in Leicestershire in 1994. The study examined how respondents made dietary choices in the context of their social, cultural and economic circumstances, and considered the place of nutritional guidlines and healthy eating messages. The survey findings showed that 64 per cent of respondents reported having made dietary changes due to interviews revealed a more complex response to dietary information which had implications for health promotion policy and practice.

Managing to eat on a low income

Considers the social, cultural and nutritional aspects of food consumption among low income families. For over a hundred years concern has been expressed about the diet of poor families. Qualitative research with 48 low income families is reported which investigated their food purchasing and consumption behaviour in order to understand their managing and coping strategies better. Rather than radically alter their diets, families adopt a cheaper imitation of conventional eating patterns. To do otherwise would entail an unacceptable risk of waste that could not be afforded. Further research is reported which indicates that families on income support cannot afford to purchase a healthy and socially acceptable diet.

Social Factors Associated with Self-reported Dietary Change

Abstract This study investigated the reasons for dietary change and whether these self-reported changes result in health-promoting dietary patterns. A cross-sectional survey was conducted of 421 individuals between the ages of 18 and 74, selected randomly from a U.K. Family Health Services Register. Respondents were interviewed using a researcher-administered, structured questionnaire. A subsample of 75 respondents was subsequently interviewed in depth. Descriptive statistics, Mann-Whitney U tests, and chi-square analyses were conducted on the quantitative data. Qualitative data were analyzed by sorting verbatim material into themes. The two most common reasons for dietary change were to lose weight and because of an increased awareness of healthy diets. Reasons for dietary change that produced health-promoting diets included weight reduction, increased awareness of healthy diets, introducing new food/dishes, to deal with a medical problem, responding to food scares, following medical advice, to suit others in the household, and responding to official nutritional guidelines. Women were more likely to change their diet for weight reduction, health concerns, to experiment with new foods, and for animal welfare concerns.Younger people changed their diet following changes in personal relationships and for animal welfare considerations. Older respondents changed their diet in response to medical advice. Responding to nutritional recommendations was more common among those of higher social class. The implication of this study is that greater attention needs to be paid to the diet of those in lower social class groups and of men in general.

Foodways in Flux: From Gastro‐anomy to Menu Pluralism?

Examines the dimensions of stability and change in the foodways of contemporary Britain. The structural and cultural origins of change are outlined and various sociological explanations of these phenomena are discussed. Subsequently, both the positive and negative implications of the contemporary state of flux are investigated, particularly with reference to the argument that a state of gastro‐anomy pertains. This view is subjected to critical examination and the argument is put forward that a state of anomy may be a transitional one on the road to a more open and pluralistic nutritional order.

Management of recruitment in the construction industry

Abstract Prompted by allegations of inefficiency, the British construction industry has been subjected to government- and industry-sponsored investigations. Manpower issues—many of which involve a consideration of recruitment and recruitment practices—were reputed to be critically important in contributing to the overall performance of the industry. Some of the issues raised and the solutions offered to the perceived problems are discussed. An outline is given of the approach that sociologists might adopt to such issues and to questions that need to be asked in connection with recruitment. Work currently being conducted by the authors concerning management strategies in relation to recruitment is described.