Mills Susanna, White Martin, Wrieden Wendy, Brown Heather, Stead Martine, Adams Jean
Institute of Health & Society, Newcastle University, Newcastle upon Tyne, United Kingdom.
Centre for Diet and Activity Research (CEDAR), MRC Epidemiology Unit, University of Cambridge School of Clinical Medicine, Cambridge, United Kingdom.
PLoS One. 2017 Aug 30;12(8):e0182842. doi: 10.1371/journal.pone.0182842. eCollection 2017.
Food-related choices have an important impact on health. Food preparation methods may be linked to diet and health benefits. However, the factors influencing people's food choices, and how they are shaped by food preparation experiences, are still not fully understood. We aimed to study home food preparation practices, experiences and perceptions amongst adults in North East England. A matrix was used to purposively sample participants with diverse socio-demographic characteristics. Participants developed photographic food diaries that were used as prompts during semi-structured interviews. Data were analysed using the Framework Method. Interviews were conducted with 18 adults (five men and 13 women), aged approximately 20 to 80 years, to reach data saturation. Participants' practices varied widely, from reliance on pre-prepared foods, to preparing complex meals entirely from basic ingredients. Key themes emerged regarding the cook (identity), the task (process of cooking), and the context (situational drivers). Resources, in terms of time, money and facilities, were also underpinning influences on food preparation. Participants' practices were determined by both personal motivations to cook, and the influence of others, and generally reflected compromises between varied competing demands and challenges in life. Most people appeared to be overall content with their food preparation behaviour, though ideally aspired to cook more frequently, using basic ingredients. This often seemed to be driven by social desirability. Home food preparation is complex, with heterogeneous practices, experiences and perceptions both between individuals and within the same individual over time, according to shifting priorities and circumstances. Generalisability of these findings may be limited by the regional participant sample; however the results support and build upon previous research. Focussing interventions on life transition points at which priorities and circumstances change, with careful targeting to stimulate personal motivation and social norms, may prove effective in encouraging home food preparation.
与食物相关的选择对健康有着重要影响。食物的制备方法可能与饮食和健康益处相关联。然而，影响人们食物选择的因素以及这些因素如何受到食物制备体验的塑造，目前仍未被完全理解。我们旨在研究英格兰东北部成年人在家中进行食物制备的行为、体验和认知。我们使用了一个矩阵来有目的地抽取具有不同社会人口学特征的参与者。参与者制作了摄影食物日记，并在半结构化访谈中用作提示。数据采用框架法进行分析。我们对18名年龄在20至80岁之间的成年人（5名男性和13名女性）进行了访谈，以达到数据饱和。参与者的行为差异很大，从依赖预制食品到完全用基本食材烹制复杂的饭菜。出现了关于厨师（身份）、任务（烹饪过程）和背景（情境驱动因素）的关键主题。时间、金钱和设施等资源也是食物制备的重要影响因素。参与者的行为既受个人烹饪动机的影响，也受他人的影响，总体上反映了生活中各种相互竞争的需求和挑战之间的权衡。大多数人似乎对自己的食物制备行为总体上感到满意，尽管理想情况下他们渴望更频繁地烹饪，使用基本食材。这似乎常常受到社会期望的驱动。家庭食物制备很复杂，个体之间以及同一个人在不同时间内，根据优先事项和情况的变化，行为、体验和认知都存在差异。这些发现的普遍性可能受到地区参与者样本的限制；然而，结果支持并基于先前的研究。针对优先事项和情况发生变化的生活过渡点进行干预，并精心定位以激发个人动机和社会规范，可能在鼓励家庭食物制备方面被证明是有效的。
