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dc.contributor.authorGilmour, Alice
dc.contributor.authorGill, Steve
dc.contributor.authorLoudon, Gareth
dc.date.accessioned2020-08-06T11:01:45Z
dc.date.available2020-08-06T11:01:45Z
dc.date.issued2020-08-31
dc.identifier.citationGilmour, A., Gill, S. and Loudon, G. (2020) 'Young Adolescents' Experiences and Views on Eating and Food', Young Consumers.en_US
dc.identifier.issn1747-3616
dc.identifier.urihttp://hdl.handle.net/10369/11121
dc.descriptionArticle published in Young Consumers on 31 August 2020, available at: https://doi.org/10.1108/YC-06-2020-1161.en_US
dc.description.abstractPurpose – Poor eating habits established during adolescence are likely to lead to negative long-term health consequences. The childhood obesity epidemic is a growing public health concern, largely attributed to obesogenic environments. This study explores the multiple factors contributing positively or negatively to young consumers’ attitudes towards their food consumption. Methodology – Forty-two 11- to 13-year-olds (24 males and 18 females) from three secondary schools in Wales participated in five focus group discussions. The process of thematic analysis resulted in several identified themes that influenced the young consumers’ eating habits. Findings – Extrapersonal factors compromised: education, peer pressure, parenting, availability and social media; and, intrapersonal factors included: health consciousness, taste preferences, convenience and price consciousness. Contrary to previous research, the adolescent participants perceived their parents as more influential than their peer group, even during decision-making in the school canteen. Originality – A novel connection between peer pressure and convenience was discovered. Multiple factors contribute to young consumers’ attitudes towards food and their dietary habits. Practical Implications – These research findings are beneficial for policy-makers working to develop an age-appropriate multi-factorial approach to promote healthful dietary practices amongst young consumers. For instance, increasing easily accessible food-to-go choices that are not only convenient to purchase and consume, yet healthful could improve dietary intake.en_US
dc.language.isoenen_US
dc.publisherEmeralden_US
dc.relation.ispartofseriesYoung Consumers;
dc.titleYoung Adolescents' Experiences and Views on Eating and Fooden_US
dc.typeArticleen_US
dc.identifier.doihttps://doi.org/10.1108/YC-06-2020-1161
dcterms.dateAccepted2020-07-27
rioxxterms.funderCardiff Metropolitan Universityen_US
rioxxterms.identifier.projectCardiff Metropolian (Internal)en_US
rioxxterms.versionAMen_US
rioxxterms.licenseref.urihttps://creativecommons.org/licenses/by-nc/4.0/en_US
rioxxterms.licenseref.startdate2020-08-06
rioxxterms.funder.project37baf166-7129-4cd4-b6a1-507454d1372een_US


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    The UCD research group is a collaboration between CSAD and PDR with a shared interest in the importance of the prototype as a focus around which ethnographical research methods can be deployed in design praxis.

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