青少年如何区分健康和不健康的食物?来自印度农村的定性调查。

IF 2.4 Q3 NUTRITION & DIETETICS
Journal of Nutritional Science Pub Date : 2023-11-20 eCollection Date: 2023-01-01 DOI:10.1017/jns.2023.101
Sangeeta Kansal, Aryan Raj, Kumari Smita, Anthony Worsley, Neha Rathi
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引用次数: 0

摘要

印度青少年表现出导致肥胖的饮食习惯,包括水果和蔬菜摄入量低,快餐和碳酸饮料消费量增加。青少年对健康和不健康食品的分类可能对他们的饮食行为产生重大影响,从而对他们的健康产生重大影响。然而,关于印度青少年将食物划分为健康或不健康的方式的证据有限。因此,本定性研究旨在探讨印度青少年如何分类营养或非营养的食物选择。采用便利抽样方法从印度北方邦提卡里村招募研究参与者。在社会建构主义视角的支持下,这些青少年用印地语进行了面对面的采访。所有的互动都被数字记录下来,逐字转录,并在数据分析之前翻译成英语。使用归纳和演绎编码对转录的数据进行主题分析,随后提取概念主题。共有39名青少年(20名男孩;19名10-19岁的女孩参加了这次定性调查。青少年根据以下六个主题对健康食品和不健康食品进行分类:(i)食品类别和营养素;㈡健康和免疫;成分类型;(四)准备食物的地点和时间;(v)包装;(六)父母的影响。这些发现可以为以学校为基础的食品素养干预措施提供信息,以培养印度青少年的健康饮食习惯和烹饪技能。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
How do adolescents classify foods as healthy and unhealthy?: A qualitative inquiry from rural India.

Indian adolescents exhibit obesogenic dietary habits including low intake of fruits and vegetables and increasing consumption of fast food and carbonated beverages. Adolescents' classification of healthy and unhealthy foods is likely to have significant implications for their dietary behaviour, and consequently, their health. However, there is limited evidence about the ways Indian adolescents classify foods as healthy or unhealthy. Hence, this qualitative study was designed to explore how Indian adolescents classify nutritious or non-nutritious food choices. Convenience sampling was used to recruit the study participants from Tikari village in Uttar Pradesh, India. Underpinned by the social constructivist lens, the adolescents were interviewed face-to-face in Hindi. All the interactions were digitally recorded, transcribed verbatim, and translated into English prior to data analysis. Transcribed data were analysed thematically using inductive as well as deductive coding, and subsequently, conceptual themes were extracted. A total of thirty-nine adolescents (twenty boys; nineteen girls) aged 10-19 years participated in this qualitative inquiry. The adolescents classified healthy and unhealthy foods based on the following six themes: (i) Food groups and nutrients; (ii) Health and immunity; (iii) Type of ingredient; (iv) Place and time of food preparation; (v) Packaging; and (vi) Parental influence. These findings can inform school-based food literacy interventions to foster healthy dietary habits and cooking skills among Indian adolescents.

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来源期刊
Journal of Nutritional Science
Journal of Nutritional Science NUTRITION & DIETETICS-
CiteScore
3.00
自引率
0.00%
发文量
91
审稿时长
7 weeks
期刊介绍: Journal of Nutritional Science is an international, peer-reviewed, online only, open access journal that welcomes high-quality research articles in all aspects of nutrition. The underlying aim of all work should be, as far as possible, to develop nutritional concepts. JNS encompasses the full spectrum of nutritional science including public health nutrition, epidemiology, dietary surveys, nutritional requirements, metabolic studies, body composition, energetics, appetite, obesity, ageing, endocrinology, immunology, neuroscience, microbiology, genetics, molecular and cellular biology and nutrigenomics. JNS welcomes Primary Research Papers, Brief Reports, Review Articles, Systematic Reviews, Workshop Reports, Letters to the Editor and Obituaries.
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