scholarly journals Capabilities and Opportunities of Flexitarians to Become Food Innovators for a Healthy Planet: Two Explorative Studies

2021 ◽  
Vol 13 (20) ◽  
pp. 11135
Author(s):  
Siet J. Sijtsema ◽  
Hans Dagevos ◽  
Ghalia Nassar ◽  
Mariët van Haaster de van Haaster de Winter ◽  
Harriëtte M. Snoek
Keyword(s):  
Meat Consumption ◽  
Food Choices ◽  
Survey Study ◽  
Special Focus ◽  
Focus Group Discussions ◽  
Group Discussions ◽  
Meat Intake ◽  
Dietary Shift ◽  
Eating Meat ◽  
Insight Into

To support the transition to a more plant-based diet, it is necessary to better understand flexitarians, i.e., individuals who curtail their meat intake by abstaining from eating meat occasionally without fully abandoning meat. Much of the research about eating (less) meat thus far has focused on motivations. However, a dietary shift toward less meat consumption also demands that capabilities and opportunities be taken into account. The present study explores the capability and opportunity variables in terms of enablers and barriers to reduced meat consumption. Focus group discussions (Study 1) and a survey study (Study 2) were conducted. Study 1 provides an overview of what food consumers perceive as capabilities and opportunities in the context of limiting meat consumption. Study 2 quantifies the aspects of capabilities and opportunities with a special focus on enabling and constraining aspects regarding plant-based meat substitutes. Both studies examine what Dutch flexitarians designate as capabilities and opportunities in transitioning to eating less meat in everyday life. More insight into this helps to find and facilitate food choices that make the flexitarian choice an easier and more obvious one and consequently contribute to flexitarians as food innovators for a healthy planet.

Teachers’ and Parents’ Perceptions on Eating Behaviour of Primary School Students: A Qualitative Study

2020 ◽  
Vol 8 ◽  
pp. 119-128
Author(s):  
Milan Acharya ◽  
Kamal Prasad Acharya
Keyword(s):  
Focus Group ◽  
Role Models ◽  
Eating Behaviour ◽  
Food Choices ◽  
Feeding Strategies ◽  
Focus Group Discussions ◽  
School Students ◽  
Group Discussions ◽  
Teachers And Parents ◽  
Grade One

This study explores the perceptions involved in the healthy eating behaviour of 1st, 2nd, and 3rd-grade students in a primary level community school in Nepal. A total, ten observations during mid-day meal and three focus group discussions were conducted among teachers and parents. Sixty students from grade one to three, five teachers and sixteen parents took part in the study. All the participating teachers and parents were engaged in dialogue conferences during focus groups and students’ eating behaviours were observed by the teachers and parents during tiffin time throughout the study. Thematic-content analysis based on the qualitative approach was used on the collected data from the field notes during a series of participant observations and focus group discussions. It is found that the family norms and feeding culture around a child’s domestic life have an active role in establishing and promoting healthy habits that persists throughout. It is also noted that parental food habits and feeding strategies are the most dominant determinants of children eating behaviour and food choices of mid-day meal during tiffin time at the school. It is recommended that parents and teachers should expose their children and students to a range of good food choices and acting as positive role models.  

Reconciling Not Eating Meat and Masculinity in the Marketing Discourse for New Food Alternatives

2019 ◽  
pp. 260-282 ◽  
Author(s):  
Diana Bogueva ◽  
Dora Marinova
Keyword(s):  
Climate Change ◽  
Environmental Health ◽  
Social Role ◽  
Scientific Evidence ◽  
Meat Consumption ◽  
Food Choices ◽  
Personal Health ◽  
Dietary Choices ◽  
Eating Meat ◽  
Gender Based

Traditional hegemonic masculinity can be traced on the typical man's plate where meat represents the centerpiece. Meat consumption dominates the current marketing discourse which builds on masculinity to reinforce the stereotyped gender-based diets. In light of scientific evidence about the detrimental impacts of meat consumption on human wellbeing and environmental health, this chapter argues that men are at the crossroads where the concept of masculinity is being redefined. Their social role is similarly changing with new expectations for more sustainable diets which call for plant-based food choices and possibly lab-grown meat. Some men are endorsing these imperatives while others continue to succumb to social inertia. A new marketing discourse is needed which reconciles masculinity with not eating meat and encourages a transition to alternative dietary choices that are better for personal health, allow improved use of the planet's resources, and have less impact on climate change.

scholarly journals OPINION AND EXPECTATION OF PHARMACISTS ON PROVIDING EXTEMPORANEOUS COMPOUNDING IN JOGJAKARTA AND CENTRAL JAVA PROVINCES, INDONESIA

2017 ◽  
Vol 9 (7) ◽  
pp. 79 ◽  
Author(s):  
Chairun Wiedyaningsih ◽  
Susi Ari Kristina ◽  
Niken Nur Widyakusuma ◽  
Hardika Aditama
Keyword(s):  
Focus Group ◽  
Qualitative Analysis ◽  
Focus Groups ◽  
Pharmacy Service ◽  
Drug Compounding ◽  
Focus Group Discussions ◽  
Group Discussions ◽  
Central Java ◽  
Effective Interventions ◽  
Insight Into

Objective: This study was conducted to identify opinion and expectations of pharmacists on providing extemporaneous drug compounding to support pharmacy service. Methods: The study was conducted in Indonesia. Twenty pharmacists, age 40 and above, working in Yogyakarta and Central Java provinces, participated in two focus group discussions (fgd) on extemporaneous drug compounding. Data was collected in June 2016. The data obtained from these groups was subjected to a qualitative analysis to identify recurrent themes pertaining to provision and regulation aspects of compounding. Results: The findings indicated several characteristics of extemporaneous compounding opinion and expectation. These were broadly classified as 5 distinct themes. Evaluation of extemporaneous compounding products was the most prominent theme that was discussed in all of the focus groups. Other themes identified were the scope of compounding practice; materials, equipments and facilities; specialist compounding pharmacy; and prices. The results of this study may offer an excellent guided to designing effective interventions, which would provide regulatory recommendations for compounding pharmacy.Conclusion: This study provided insight into the way that the pharmacists look at the extemporaneous compounding. It is recommended that the issues raised in this study be considered in future regulation of compounding pharmacy in Indonesia.  

scholarly journals The future of the Basic Education Assistance Module, a poverty alleviation strategy in Zimbabwe

2015 ◽  
Vol 5 (3) ◽  
pp. 155
Author(s):  
Florence Mutasa
Keyword(s):  
Focus Group ◽  
Poverty Alleviation ◽  
Basic Education ◽  
Fundamental Aspect ◽  
Community Members ◽  
Focus Group Discussions ◽  
Group Discussions ◽  
The Future ◽  
The Government ◽  
Insight Into

The aim of this article is to give an insight into the future of the Basic Education Assistance Module (BEAM) by highlighting the problems faced in its implementation and mapping the way forward for the programme to be a success. Through a review of scholarly literature, an overview of the concept of 'beneficiary participation' which is the fundamental aspect of BEAM is given, and through interviews and focus group discussions, an assessment of the effectiveness of the BEAM programme is made. This article has shown that the implementation of BEAM is plagued with a plethora of problems. For BEAM to be effective, all stakeholders, that is the school authorities, teachers, parents and guardians, community members as well as the government have a significant role to play.

scholarly journals Constraints on food choices of women in the UK with lower educational attainment

2008 ◽  
Vol 11 (12) ◽  
pp. 1229-1237 ◽  
Author(s):  
M Barker ◽  
WT Lawrence ◽  
TC Skinner ◽  
CO Haslam ◽  
SM Robinson ◽  
...  
Keyword(s):  
Focus Group ◽  
Educational Attainment ◽  
Food Choices ◽  
Focus Group Discussions ◽  
Group Discussions ◽  
Higher Educational ◽  
Caucasian Women ◽  
Higher Educational Attainment ◽  
The Uk ◽  
Lower Educational Attainment

AbstractObjectiveWomen of lower educational attainment have less balanced and varied diets than women of higher educational attainment. The diets of women are vital to the long-term health of their offspring. The present study aimed to identify factors that influence the food choices of women with lower educational attainment and how women could be helped to improve those choices.DesignWe conducted eight focus group discussions with women of lower educational attainment to identify these factors. We contrasted the results of these discussions with those from three focus group discussions with women of higher educational attainment.SettingSouthampton, UK.SubjectsForty-two white Caucasian women of lower educational attainment and fourteen of higher educational attainment aged 18 to 44 years.ResultsThe dominant theme in discussions with women of lower educational attainment was their sense that they lacked control over food choices for themselves and their families. Partners and children exerted a high degree of control over which foods were bought and prepared. Women’s perceptions of the cost of healthy food, the need to avoid waste, being trapped at home surrounded by opportunities to snack, and having limited skill and experience with food, all contributed to their sense they lacked control over their own and their family’s food choices.ConclusionsAn intervention to improve the food choices of women with lower educational attainment needs to increase their sense of control over their diet and the foods they buy. This might include increasing their skills in food preparation.

scholarly journals Integration of Local Wisdom with Environmental Law

2019 ◽  
Vol 1 (3) ◽  
pp. 14-26
Author(s):  
Matnuril ◽  
Murthir Jeddawi ◽  
Kusworo ◽  
Bambang Supriyadi
Keyword(s):  
Environmental Law ◽  
Research Data ◽  
Qualitative Approach ◽  
Final Decision ◽  
Observational Methods ◽  
Focus Group Discussions ◽  
Group Discussions ◽  
Environmental Laws ◽  
The People ◽  
Insight Into

This study aims to identify the values ​​of local wisdom with an insight into environmental law owned by the people of Nagari Pariangan. This research uses a qualitative approach with descriptive methods. Research data collection using observational methods, focus group discussions, interviews, and documentation. The results showed that the values ​​of local wisdom of Nagari Pariangan as a guide to people's lives in protecting their environment are manifested in customary norms that natural resources in the form of land/fields/ rice fields, forests and rivers cannot belong to individuals but belong to indigenous people/tribes and in its management must obtain approval from Ninik Mamak. The Tigo Tungku Sajarangan government integrates the customary norms of Nagari Pariangan with environmental laws that are realized in consensus agreement between Ninik Mamak in every development plan that is proclaimed by the Nagari Government, Regency, Provincial and Central Governments. If the results of the consensus were unanimous then that would be the final decision carried out by each of the nephews/ community's children.

scholarly journals Food Choices During Pregnancy Periods In Pulau Godang Kari

2019 ◽  
Vol 5 (2) ◽  
pp. 96-100
Author(s):  
Vella Yovinna Tobing ◽  
Yati Afiyanti ◽  
Imami Nur Rachmawati
Keyword(s):  
Cultural Practices ◽  
Health Workers ◽  
Food Choices ◽  
Cultural Practice ◽  
Focus Group Discussions ◽  
Group Discussions ◽  
Dietary Restrictions ◽  
Birth Attendance ◽  
Nutritional Needs

Cultural practice of nutritional consumption during pregnancy can affect the quality of maternal and fetal health. Mothers need sufficient nutrients to be able to adapt of pregnancy changes. The growth and development of the fetus is depends on the mother. Some cultural practices believe that some types of food have a bad impact on both the mother and the fetus, so that the food is prohibited to be consumed during the pregnancy period. The purpose of the study was to explore the types of prohibited foods during pregnancy in Pulau Godang Kari, Kuantan Singingi. This is an ethnographic research was conducted on 15 informants consisting of pregnant women, families, midwife and traditioanl birth attendance. Data collection used direct observation, focus group discussions and interviews that are analyzed by using content analysis. Prohibition of certain types of food based on the type of food that was believed that the properties are not good, so it was believed to have a bad effect on the mother and fetus. The implementation of cultural practices related to dietary restrictions is still being carried out, because of the belief that something unwanted will happen if you choose to consume these foods. Therefore, health workers must be able to provide culturally sensitive health services, so they can provide alternative food choices to fulfill nutritional needs during pregnancy period

scholarly journals Consumers’ Perceptions and Sensory Properties of Beef Patty Analogues

Foods ◽  
2020 ◽  
Vol 9 (1) ◽  
pp. 63 ◽  
Author(s):  
Jordan Taylor ◽  
Isam A. Mohamed Ahmed ◽  
Fahad Y. Al-Juhaimi ◽  
Alaa El-Din A. Bekhit
Keyword(s):  
Focus Group ◽  
Focus Groups ◽  
Meat Consumption ◽  
Acceptable Level ◽  
Processed Meat ◽  
Focus Group Discussions ◽  
Group Discussions ◽  
Overall Acceptability ◽  
Beef Patties ◽  
Sensory Study

The present study was carried out to gain consumer insights on the use of tempeh (a fermented soy bean product) to improve the healthiness of beef patties and to determine the acceptable level of tempeh (10%, 20%, or 30%) in the patty. The study consisted of conducting two focus groups (n = 15), a pilot sensory evaluation, and a full consumer sensory study. The focus groups were asked about their consumption of beef patties, attitudes towards processed meat, attitudes towards negative aspects of red meat consumption, and attitudes towards tempeh consumption, as well as sensory perceptions of the cooked patties and their visual acceptance of raw patties. Focus group discussions suggested that there was a market for the product if consumers were informed of tempeh health benefits. Participants seemed more willing to choose how to balance their diet with an antioxidant source than buy a beef patty with added antioxidants. The focus group participants rated the visual attributes of raw patties from all treatments and it was found that the 20% tempeh and 30% tempeh patties were ranked lower (p < 0.05) than the others. Overall, the sensory experiments showed that the inclusion of 10% tempeh was the most acceptable level of addition. There were no significant (p > 0.05) differences between the control and 10% tempeh patties for overall acceptability or acceptance of flavor. However, 10% tempeh patties were found to be more tender and juicier than the control (p < 0.05). A proper knowledge and awareness of consumers about the benefits of tempeh could allow the development of beef containing tempeh products.

Collaboration Between Biomedical and Complementary and Alternative Care Providers: Barriers and Pathways

2017 ◽  
Vol 27 (14) ◽  
pp. 2177-2188 ◽  
Author(s):  
Alberta S. J. van der Watt ◽  
Gareth Nortje ◽  
Lola Kola ◽  
John Appiah-Poku ◽  
Caleb Othieno ◽  
...  
Keyword(s):  
Well Being ◽  
Traditional Healers ◽  
Care Providers ◽  
Focus Group Discussions ◽  
Group Discussions ◽  
Roles And Responsibilities ◽  
Stakeholder Groups ◽  
Formal Policy ◽  
Insight Into ◽  
Cross National

We examined the scope of collaborative care for persons with mental illness as implemented by traditional healers, faith healers, and biomedical care providers. We conducted semistructured focus group discussions in Ghana, Kenya, and Nigeria with traditional healers, faith healers, biomedical care providers, patients, and their caregivers. Transcribed data were thematically analyzed. A barrier to collaboration was distrust, influenced by factionalism, charlatanism, perceptions of superiority, limited roles, and responsibilities. Pathways to better collaboration were education, formal policy recognition and regulation, and acceptance of mutual responsibility. This study provides a novel cross-national insight into the perspectives of collaboration from four stakeholder groups. Collaboration was viewed as a means to reach their own goals, rooted in a deep sense of distrust and superiority. In the absence of openness, understanding, and respect for each other, efficient collaboration remains remote. The strongest foundation for mutual collaboration is a shared sense of responsibility for patient well-being.

Consumer perceptions of poultry meat: a qualitative analysis

2004 ◽  
Vol 34 (3) ◽  
pp. 122-129 ◽  
Author(s):  
O.B. Kennedy ◽  
B.J. Stewart‐Knox ◽  
P.C. Mitchell ◽  
D.I. Thurnham
Keyword(s):  
Qualitative Methodology ◽  
Chicken Meat ◽  
Consumer Perceptions ◽  
Poultry Meat ◽  
Focus Group Discussions ◽  
Group Discussions ◽  
Descriptive Model ◽  
Factors Affecting ◽  
Insight Into ◽  
Selection Of

Consumer studies of meat have tended to use quantitative methodologies providing a wealth of statistically malleable information, but little in‐depth insight into consumer perceptions of meat. The aim of the present study was therefore, to understand factors perceived important in the selection of chicken meat, using qualitative methodology. Focus group discussions were tape recorded, transcribed verbatim and content analysed for major themes. Themes arising implied that “appearance” and “convenience” were the most important determinants of choice of chicken meat and these factors appeared to be associated with perceptions of freshness, healthiness, product versatility and concepts of value. A descriptive model has been developed to illustrate the interrelationship between factors affecting chicken meat choice. This study indicates that those involved in the production and retailing of chicken products should concentrate upon product appearance and convenience as market drivers for their products.

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