“Doing a good thing for myself”: a qualitative study of young adults’ strategies for reducing takeaway food consumption
Abstract Background Increasingly the population is eating meals and snacks prepared outside the home, especially younger adults. Takeaway foods can be energy-dense, high in saturated fat and sodium, and deleterious to health. Extending studies examining the barriers to healthy eating, this paper exp...
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| Format: | Article |
| Language: | English |
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BMC
2019-05-01
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| Series: | BMC Public Health |
| Subjects: | |
| Online Access: | http://link.springer.com/article/10.1186/s12889-019-6731-3 |
| _version_ | 1819076986489798656 |
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| author | Anne C. Grunseit Amelia S. Cook Janet Conti Melissa Gwizd Margaret Allman-Farinelli |
| author_facet | Anne C. Grunseit Amelia S. Cook Janet Conti Melissa Gwizd Margaret Allman-Farinelli |
| author_sort | Anne C. Grunseit |
| collection | DOAJ |
| description | Abstract Background Increasingly the population is eating meals and snacks prepared outside the home, especially younger adults. Takeaway foods can be energy-dense, high in saturated fat and sodium, and deleterious to health. Extending studies examining the barriers to healthy eating, this paper explores strategies employed by young adults who report reducing consumption of unhealthy takeaway foods. Methods Young adults aged 18 to 35 years in paid employment were recruited to participate in eight semi-structured focus groups. In response to initial findings, recruitment for the final four groups refocused on participants who either wanted, were in the process of, or had changed their takeaway food habits. Focus group recordings were transcribed verbatim and coded by two researchers for recurrent themes using an inductive method. Results Forty-eight participants with a mean BMI of 23.4 kg/m2 and mean age of 25 years took part, of which 34 were female, and 27 were born outside Australia. Four broad strategies emerged: altering cognitions about consumption/reduction of takeaway food; practical changes to behaviours; finding external support; and, reconfiguring social events. In detail, participants cognitively recast takeaway food consumption as negative (expensive and unhealthy) and reducing consumption of such foods or consuming healthy alternatives as a (positive) self-care action. Setting goals and making personal rules around consumption, and consciously making practical changes, such as planning for food shopping, were other strategies. Externally derived support including supportive food environments and friends and family passively reduced exposure to unhealthy takeaway food. Finally, some participants actively created social environments supportive of healthy choices. Conclusions Our participants reported strategies they believed led to them successfully reduce their takeaway food consumption by matching the attractions (e.g., convenience) and countering apparent disincentives for reducing consumption (e.g., losing a reward) of takeaway food. They reported eschewing more short-term rewards and costs, to prioritise their health, believing that avoiding these foods would benefit them personally and financially. The identified strategies are consistent with documented techniques for successful behaviour change and corresponded to all levels in the social-ecological model from intrapersonal factors to public policy. The findings could underpin health promotion strategies to support this at-risk group. |
| first_indexed | 2024-12-21T18:50:01Z |
| format | Article |
| id | doaj.art-1906e417aa1844b8a7b3560503201fcf |
| institution | Directory Open Access Journal |
| issn | 1471-2458 |
| language | English |
| last_indexed | 2024-12-21T18:50:01Z |
| publishDate | 2019-05-01 |
| publisher | BMC |
| record_format | Article |
| series | BMC Public Health |
| spelling | doaj.art-1906e417aa1844b8a7b3560503201fcf2022-12-21T18:53:46ZengBMCBMC Public Health1471-24582019-05-0119111210.1186/s12889-019-6731-3“Doing a good thing for myself”: a qualitative study of young adults’ strategies for reducing takeaway food consumptionAnne C. Grunseit0Amelia S. Cook1Janet Conti2Melissa Gwizd3Margaret Allman-Farinelli4Sydney School of Public Health, University of Sydney Prevention Research CollaborationSchool of Science and Health, Western Sydney UniversitySchool of Social Sciences and Psychology, Western Sydney UniversitySydney School of Public Health, University of Sydney Prevention Research CollaborationCharles Perkins Centre, University of Sydney School of Life and Environmental SciencesAbstract Background Increasingly the population is eating meals and snacks prepared outside the home, especially younger adults. Takeaway foods can be energy-dense, high in saturated fat and sodium, and deleterious to health. Extending studies examining the barriers to healthy eating, this paper explores strategies employed by young adults who report reducing consumption of unhealthy takeaway foods. Methods Young adults aged 18 to 35 years in paid employment were recruited to participate in eight semi-structured focus groups. In response to initial findings, recruitment for the final four groups refocused on participants who either wanted, were in the process of, or had changed their takeaway food habits. Focus group recordings were transcribed verbatim and coded by two researchers for recurrent themes using an inductive method. Results Forty-eight participants with a mean BMI of 23.4 kg/m2 and mean age of 25 years took part, of which 34 were female, and 27 were born outside Australia. Four broad strategies emerged: altering cognitions about consumption/reduction of takeaway food; practical changes to behaviours; finding external support; and, reconfiguring social events. In detail, participants cognitively recast takeaway food consumption as negative (expensive and unhealthy) and reducing consumption of such foods or consuming healthy alternatives as a (positive) self-care action. Setting goals and making personal rules around consumption, and consciously making practical changes, such as planning for food shopping, were other strategies. Externally derived support including supportive food environments and friends and family passively reduced exposure to unhealthy takeaway food. Finally, some participants actively created social environments supportive of healthy choices. Conclusions Our participants reported strategies they believed led to them successfully reduce their takeaway food consumption by matching the attractions (e.g., convenience) and countering apparent disincentives for reducing consumption (e.g., losing a reward) of takeaway food. They reported eschewing more short-term rewards and costs, to prioritise their health, believing that avoiding these foods would benefit them personally and financially. The identified strategies are consistent with documented techniques for successful behaviour change and corresponded to all levels in the social-ecological model from intrapersonal factors to public policy. The findings could underpin health promotion strategies to support this at-risk group.http://link.springer.com/article/10.1186/s12889-019-6731-3QualitativeYoung adultsFast foodsTake-away foodsBehaviour changeReady-to-eat meals |
| spellingShingle | Anne C. Grunseit Amelia S. Cook Janet Conti Melissa Gwizd Margaret Allman-Farinelli “Doing a good thing for myself”: a qualitative study of young adults’ strategies for reducing takeaway food consumption BMC Public Health Qualitative Young adults Fast foods Take-away foods Behaviour change Ready-to-eat meals |
| title | “Doing a good thing for myself”: a qualitative study of young adults’ strategies for reducing takeaway food consumption |
| title_full | “Doing a good thing for myself”: a qualitative study of young adults’ strategies for reducing takeaway food consumption |
| title_fullStr | “Doing a good thing for myself”: a qualitative study of young adults’ strategies for reducing takeaway food consumption |
| title_full_unstemmed | “Doing a good thing for myself”: a qualitative study of young adults’ strategies for reducing takeaway food consumption |
| title_short | “Doing a good thing for myself”: a qualitative study of young adults’ strategies for reducing takeaway food consumption |
| title_sort | doing a good thing for myself a qualitative study of young adults strategies for reducing takeaway food consumption |
| topic | Qualitative Young adults Fast foods Take-away foods Behaviour change Ready-to-eat meals |
| url | http://link.springer.com/article/10.1186/s12889-019-6731-3 |
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