Department of Community Health and Epidemiology, College of Medicine, University of Saskatchewan, Saskatoon, Canada.
Health Educ Behav. 2010 Apr;37(2):211-26. doi: 10.1177/1090198109339453. Epub 2009 Aug 18.
Over the course of the past century, the quantity of prepackaged, pre-prepared foods available in the North American context has increased dramatically. This study examines the shifts in food practices that are taking place through an exploration of the day-to-day cooking practices of a group of young, low-income women in Montreal and considers how these contribute to health problems such as obesity and nutritional deficiencies in addition to health inequalities within populations. The participatory study uses data from five focus groups with a total of 22 participants to contribute to our understanding of how social and physical food environments (the "foodscape") shape daily food and cooking practices. Aspects of these environments that were discussed include household roles and responsibilities that require complex management, personal food choice and skill, as well as health, learning, and access to food.
在过去的一个世纪中，北美地区可获得的预包装、预制食品的数量大幅增加。本研究通过探索蒙特利尔一群年轻低收入女性的日常烹饪实践，考察了正在发生的饮食方式转变，并探讨了这些饮食方式如何导致肥胖和营养不足等健康问题，以及人群内部的健康不平等。这项参与式研究使用了来自五个焦点小组的 22 名参与者的数据，有助于我们了解社会和物理食物环境（“食物景观”）如何塑造日常食物和烹饪实践。讨论的这些环境方面包括需要复杂管理的家庭角色和责任、个人的食物选择和技能以及健康、学习和获取食物的机会。
