Participatory Design Research of Vegetable-based Snack Products with Adolescent Participants
The Design Society
MetadataDangos cofnod eitem llawn
The childhood obesity epidemic is often attributed to the widespread marketing of High Fat, Salt and Sugar (HFSS) foods. Currently, there is a lack of vegetable-based New Product Development (NPD) targeting adolescent consumers. The study aimed to investigate adolescents’ willingness to incorporate three vegetables: cauliflower, potatoes and cabbage into vegetable-based snack products. Two participatory design research sessions were conducted with Welsh adolescents aged 12- to 13-years-old (n=41). The adolescents undertook three activities: (1) listing snack products currently eaten; (2) determining foods they associated with cauliflower, potatoes and cabbage; and, (3) designing a new vegetable-based snack product. Abductive thematic analysis resulted in four themes: taste preferences, commercial branding, convenience, and health consciousness. Developing healthy vegetable-based snack products could potentially improve the dietary quality of adolescents. This is one of the first participatory design research studies to include adolescents in the NPD process for healthy snack products.
Proceedings of the Sixth International Conference on Design Creativity (ICDC 2020);
Gilmour, A., Gill, S. and Loudon, G. (2020) 'Participatory Design Research of Vegetable-based Snack Products with Adolescent Participants', In Proceedings of the Sixth International Conference on Design Creativity (ICDC 2020) pp. 160-167
Dynodwr Gwrthrych Digidol (DOI)https://doi.org/10.35199/ICDC.2020.20
Conference paper published in Proceedings of the Sixth International Conference on Design Creativity (ICDC 2020) available at https://doi.org/10.35199/ICDC.2020.20
Cardiff Metropolitan University (Grant ID: Cardiff Metropolian (Internal))
- User Centred Design 
Yn dangos eitemau sy’n perthyn drwy deitl, awdur, pwnc a chrynodeb.
Gilmour, Alice (Cardiff Metropolitan University, 2020)Existing literature exposes poor eating habits and low vegetable consumption as rife amongst adolescents. Increased autonomy in relation to decision-making around food often follows the onset of secondary school education. ...
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