Play with Your Food and Cook It! Tactile Play with Fish as a Way of Promoting Acceptance of Fish in 11- to 13-Year-Old Children in a School Setting—A Qualitative Study
Despite a tradition of consuming fish in Denmark and despite the health benefits of eating fish, Danish children consume only one-third of the officially recommended amount of fish. The objective of this study was to explore an experiential and sensory-based exercise in a school setting with focus o...
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-10-01
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| Series: | Nutrients |
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| Online Access: | https://www.mdpi.com/2072-6643/12/10/3180 |
| _version_ | 1797550690217754624 |
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| author | Rikke Højer Karen Wistoft Michael Bom Frøst |
| author_facet | Rikke Højer Karen Wistoft Michael Bom Frøst |
| author_sort | Rikke Højer |
| collection | DOAJ |
| description | Despite a tradition of consuming fish in Denmark and despite the health benefits of eating fish, Danish children consume only one-third of the officially recommended amount of fish. The objective of this study was to explore an experiential and sensory-based exercise in a school setting with focus on tactile play and cooking as a way of promoting 11- to 13-year-old children’s acceptance of fish. The design was a qualitative exploratory multiple-case design using participant observation in a school setting. Six classes were recruited from the Eastern part of Denmark (<i>n</i> = 132). Based on an exercise with cooking fish and gyotaku (fish print), four meta-themes were identified by applying applied thematic analysis: rejection, acceptance, craftsmanship, and interaction. Rejection and acceptance appeared along a rejection–acceptance continuum related to how the fish was categorised (animal, non-animal, food) in different phases of the experiment. Rejection was promoted by mucus, smell, animalness, and texture, whereas helping each other, tactile play, and craftsmanship promoted acceptance. In conclusion, this study found that tactile play combined with cooking could be a way of promoting acceptance of fish. The findings also support a school setting as a potential gateway in promoting healthy food behaviour. |
| first_indexed | 2024-03-10T15:32:56Z |
| format | Article |
| id | doaj.art-dde483ef49ae4ca1bd12582e2be7aa11 |
| institution | Directory Open Access Journal |
| issn | 2072-6643 |
| language | English |
| last_indexed | 2024-03-10T15:32:56Z |
| publishDate | 2020-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Nutrients |
| spelling | doaj.art-dde483ef49ae4ca1bd12582e2be7aa112023-11-20T17:31:12ZengMDPI AGNutrients2072-66432020-10-011210318010.3390/nu12103180Play with Your Food and Cook It! Tactile Play with Fish as a Way of Promoting Acceptance of Fish in 11- to 13-Year-Old Children in a School Setting—A Qualitative StudyRikke Højer0Karen Wistoft1Michael Bom Frøst2Center for Nutrition and Rehabilitation, Nutrition and Health, University College Absalon, Slagelsevej 70-74, 4180 Sorø, DenmarkDepartment of Educational Sociology Emdrup, Danish School of Education, Tuborgvej 164, Building D, 143, 2400 Copenhagen, DenmarkDepartment of Food Science, Design and Consumer Behaviour, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg, DenmarkDespite a tradition of consuming fish in Denmark and despite the health benefits of eating fish, Danish children consume only one-third of the officially recommended amount of fish. The objective of this study was to explore an experiential and sensory-based exercise in a school setting with focus on tactile play and cooking as a way of promoting 11- to 13-year-old children’s acceptance of fish. The design was a qualitative exploratory multiple-case design using participant observation in a school setting. Six classes were recruited from the Eastern part of Denmark (<i>n</i> = 132). Based on an exercise with cooking fish and gyotaku (fish print), four meta-themes were identified by applying applied thematic analysis: rejection, acceptance, craftsmanship, and interaction. Rejection and acceptance appeared along a rejection–acceptance continuum related to how the fish was categorised (animal, non-animal, food) in different phases of the experiment. Rejection was promoted by mucus, smell, animalness, and texture, whereas helping each other, tactile play, and craftsmanship promoted acceptance. In conclusion, this study found that tactile play combined with cooking could be a way of promoting acceptance of fish. The findings also support a school setting as a potential gateway in promoting healthy food behaviour.https://www.mdpi.com/2072-6643/12/10/3180food acceptancetactile playcookingchildrenfishhealth promotion |
| spellingShingle | Rikke Højer Karen Wistoft Michael Bom Frøst Play with Your Food and Cook It! Tactile Play with Fish as a Way of Promoting Acceptance of Fish in 11- to 13-Year-Old Children in a School Setting—A Qualitative Study Nutrients food acceptance tactile play cooking children fish health promotion |
| title | Play with Your Food and Cook It! Tactile Play with Fish as a Way of Promoting Acceptance of Fish in 11- to 13-Year-Old Children in a School Setting—A Qualitative Study |
| title_full | Play with Your Food and Cook It! Tactile Play with Fish as a Way of Promoting Acceptance of Fish in 11- to 13-Year-Old Children in a School Setting—A Qualitative Study |
| title_fullStr | Play with Your Food and Cook It! Tactile Play with Fish as a Way of Promoting Acceptance of Fish in 11- to 13-Year-Old Children in a School Setting—A Qualitative Study |
| title_full_unstemmed | Play with Your Food and Cook It! Tactile Play with Fish as a Way of Promoting Acceptance of Fish in 11- to 13-Year-Old Children in a School Setting—A Qualitative Study |
| title_short | Play with Your Food and Cook It! Tactile Play with Fish as a Way of Promoting Acceptance of Fish in 11- to 13-Year-Old Children in a School Setting—A Qualitative Study |
| title_sort | play with your food and cook it tactile play with fish as a way of promoting acceptance of fish in 11 to 13 year old children in a school setting a qualitative study |
| topic | food acceptance tactile play cooking children fish health promotion |
| url | https://www.mdpi.com/2072-6643/12/10/3180 |
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