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When food is neither good nor bad : children's evaluations of transformed and combined food products

journal contribution
posted on 06.12.2017, 00:00 by Kirrilly Thompson, Sarah Blunden, E Brindal, G Hendrie
This study examined children’s subjective perceptions of ‘good’ and ‘bad’ foods. Four interactive focus groups were conducted with 27 children aged 5–9 in South Australia. Each focus group was engaged in a food picture sorting activity. Whilst most children were able to discriminate good and bad whole foods or ingredients, they were less able to agree at a group level on the categorization of combined and transformed food products with which they are most likely to be presented in their ‘everyday’ lives. We discuss this confusion using Mary Douglas’s (1966) theory of ‘matter out of place’. Accordingly, health promotion messages should cultivate the skills required to reconcile the co-presence of ‘good’ and ‘bad’ ingredients in one product or meal.

Funding

Category 1 - Australian Competitive Grants (this includes ARC, NHMRC)

History

Volume

15

Issue

4

Start Page

261

End Page

271

Number of Pages

11

eISSN

1741-2889

ISSN

1367-4935

Location

United Kingdom

Publisher

Sage

Language

en-aus

Peer Reviewed

Yes

Open Access

No

External Author Affiliations

CSIRO Food and Nutritional Sciences; TBA Research Institute; University of South Australia;

Era Eligible

Yes

Journal

Journal of child health care.

Exports