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Copyright of GeSec: Revista de Gestao e Secretariado is the property of Sindicato das Secretarias e Secretarios do Estado de Sao Paulo (SINSESP) and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This article explores the echoes that resonate in the present of the embodied memories of the Spanish Hunger Years (1939–1952) during the post-war period of Franco's dictatorship. More specifically, it analyses both the bodily and mental effects of those traumatic memories on the survivors' subsequent dietary practices and their perceptions of the socio-political reality. For this purpose, the study relies on the first-hand personal memories of those who were children during the 1940s. It is argued that there are continuities between these embodied memories and the eating habits of the survivors and their attitudes towards subsequent periods of prosperity and crisis. [ABSTRACT FROM AUTHOR]

This paper investigates how food practices are shaped by their linkages to configurations of other everyday practices in the lives of consumers. It contributes to discussions of relations between everyday practices, by suggesting the term entrenchment as a way of zooming in on how the performance of single or compound practices, such as food practices, are shaped by their linkages to configurations of other practices in the lives of practitioners. This is done based on an analysis of data from 27 interviews with young Danish meat reducers (aged 18–30). The analysis shows how the food performances of the participants are spatiotemporally and socially entrenched to varying degrees. I discuss how the categories of spatiotemporal and social entrenchment may contribute to practice-theoretical discussions about how to understand the interrelations of everyday practices and argue that thinking in terms of entrenchment may help us understand the ways in which the performance of any practice is shaped by the organization of the performances of the other everyday practices they are linked to. Finally, I discuss the potential implications of food practice entrenchment for behavior change initiatives and argue that understanding the entrenchment of food performances can both help explain the ineffectiveness of individual behavior-change initiatives and help point toward alternative approaches. [ABSTRACT FROM AUTHOR]

This paper explores how the transition to parenthood reshapes foodwork in families by drawing on ethnographic, longitudinal research conducted with parents of young children in the south-east of England. It utilizes the conceptual framework offered by practice theory and unpacks how parents' interpretations, techniques, and emotions surrounding eating transform as feeding and eating become routinized. The findings demonstrate the profound influence of feeding young children on the perception and practice of commensality at home. Mealtimes are increasingly recognized as crucial moments for transmitting manners and tastes across generations. Moreover, the analysis reveals that caregiving and other practices have a ripple effect on adults' eating practices, leading to changes in their food priorities, meal schedules, practical arrangements, and even the division of labor along gender lines. The findings underline the complexity of implementing institutional advice, for instance on "good" child feeding, as it requires changes in parents' own food practices and emotional relationships with food. By emphasizing the lived experiences of practitioners, this paper supports the growing call to incorporate identities, such as gender, into practice theoretical analysis, ultimately enhancing our understanding of how practices evolve and endure. [ABSTRACT FROM AUTHOR]

With the application of intergenerational theory as its analytical framework, this paper seeks to provide new insights into the social construction of sugar-sweetened food and food practices in the context of contemporary urban China, drawing on 16 months' in-depth qualitative research in the city of Chongqing. From an intergenerational perspective, it argues that although adults and children both typically construct sugar-sweetened food as "bad" for health based on the logic of its biological meaning, there are more generational differences in the understandings of sociocultural meanings associated with these foods, which are the main reasons may lead to intergenerational conflict. Caregivers tend to regard their control of children's sugar-sweetened food intake as a means to discipline their children's bodies and develop food moralities. However, children themselves are likely to perform sugar-sweetened food practices as a way of socializing and sometimes resisting the control of caregivers. Based on this, this paper further shows that these diverse views are rooted in the tension between caregivers' anxiety about the transmission of food moralities through intensive parenting practices and children's agency in food consumption in contemporary urban China. These findings enhance intergenerational-theoretical research and highlight the need to move beyond the analytical framework of "behaviour change" in related food and health studies. [ABSTRACT FROM AUTHOR]

While food studies have increasingly gone beyond the "Western" experience in food globalization processes, research on food and tourism has often prioritized the (Western) tourist's gaze. In the literature on food and tourism in Asia, little attention has been given to the experiences of host populations. Responding to this lacuna in the literature, this paper analyses how a tourism boom is fed and how tourism-driven "foodway encounters" shape food practices and systems of provision. Focusing on the major tourism transformations seen in the UNESCO World Heritage Site of Hoi An, Vietnam, over the past decades, we study how hosts approach tourists' demand for both comfort food from home and new food experiences that are simultaneously "authentic" and safe. We analyze how both Vietnamese and foreign hosts seek to understand, influence and adapt to the culinary preferences of visitors, and how they develop the necessary skills to do so. Furthermore, since feeding tourists often requires a wide range of food traditionally unavailable or uncommon in Hoi An, we analyze how hosts acquire the ingredients necessary for changing food practices and how systems of provision both shape and take shape through the process of catering to the particularities of touristy foodways. [ABSTRACT FROM AUTHOR]

Adolescence is a time of significant change which is experienced differently across sociocultural contexts. Understanding drivers of food practice in adolescence is vital as these impact future health outcomes and can drive health inequality. This study investigates drivers of food choice in predominantly British–Asian, Muslim adolescents living in a deprived urban area of England. It identifies dominant drivers of food choice and their impact on health and wellbeing, and explores how Muslim adolescents from a low socioeconomic, British–Asian group understand and action autonomy in their food practices. PhotoVoice, a focussed ethnographical methodology where participants reflect on lived experience, was used to address the study aim. Participants (n = 21) were secondary school pupils aged 14–15 years, recruited from a school situated in an area of deprivation. Four overarching themes were developed from the qualitative data framework analysis: (1) food preference and other determinants of food choice; (2) concept, understanding and importance of health; (3) developing autonomy, skills, and independence; and (4) role of community, friends, and family in food practices. The adolescents were developing autonomy in relation to their food practices, whilst navigating a complex web of factors which were, in part, determined by their social class location and demographics. Participants understood the constituents of healthy eating. However, there was a perceived “effort” of being healthy, including additional time for preparing healthier food and sacrificing taste preferences. Parents, friends, and schools highly influence food choices, with adolescents preferring a broad palate of takeaway and convenience foods and would prefer to eat less of these “unhealthy” options than eat healthily.

Objective: To describe and analyze the evaluations regarding traditional food among a group of migrant indigenous women residing in the metropolitan area of Monterrey (AMM), As well as the strategies used to exercise their food knowledge. Methodology: A qualitative investigation was carried out through interviews with 10 indigenous migrant women. Results: It was found that for the participants, recreating their recipes from yesteryear is a source of pride and there is a daily effort to reproduce them, despite the difficulties in doing so. They report that in the countryside people eat in a more "natural" and "tasty" way because there is a productive and emotional bond with food. Likewise, it was observed that the strategies to recreate their recipes are to buy in markets that sell products from their towns, and for their relatives to send them food from their communities. Limitations: Some of the interviews were done by telephone, so it was not possible to pay attention to the body language of some migrant women. Conclusions: The fear of rejection in the host society constitutes an element that discourages the reproduction of food knowledge. [ABSTRACT FROM AUTHOR]

Copyright of Saúde e Sociedade is the property of Universidade de Sao Paulo, Faculdade de Saude Publica and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Food insecurity is a public health issue in Western countries, including the UK. Being food-insecure means older adults may not access sufficient nutritious, safe, and socially acceptable food, leading to a higher risk of malnutrition. We conducted a qualitative study of 25 households with men and women aged 60–95 years to investigate how older adults access food and to explore social capital, which might contribute to food security or prevent malnutrition. We conducted participant-led kitchen tours, interviews, photo, and video elicitation across multiple household visits. In addition, we brought stakeholders together from a range of sectors in a workshop to explore how they might respond to our empirical findings, through playing a serious game based on scenarios drawn from our data. This was a successful way to engage a diverse audience to identify possible solutions to threats to food security in later life. Analysis of the data showed that older people's physical and mental health status and the local food environment often had a negative impact on food security. Older people leveraged social capital through reciprocal bonding and bridging social networks which supported the maintenance of food security. Data were collected before COVID-19, but the pandemic amplifies the utility of our study findings. Many social elements associated with food practices as well as how people shop have changed because of COVID-19 and other global and national events, including a cost-of-living crisis. To prevent ongoing adverse impacts on food security, focus and funding should be directed to re-establishment of social opportunities and rebuilding bridging social capital. [ABSTRACT FROM AUTHOR]

Moving away from questions about immigrants' integration in various domains of the receiving society, this study focuses on their practices and feelings. More specifically, it provides insights in the role of cultural practices from the country of origin in creating home post-migration. By exploring food practices of Dominican immigrants in the Netherlands this ethnographic study shows how these practices contribute to their homemaking. The analysis focuses on the differentiated nature of homemaking. Firstly, the findings show that there is differentiation in familiarity. Secondly, homemaking does not only involve the re-creation of practices from the country of origin. There is differentiation in the meaning of food and whether it contributes to homemaking in the receiving society. The research shows how attention for feelings of home and cultural practices is an entry point to know about immigrants' attachments to both the country of origin and the receiving society and their settlement experiences. [ABSTRACT FROM AUTHOR]

This study proposed 'performing culinary diaspora' to examine how South Asians use food to articulate diasporic identity in Hong Kong and foster culinary encounters with Hong Kong Chinese. Drawing on in-depth interviews and participant observations of South Asians and Hong Kong Chinese in different South Asian restaurants, grocery shops, and homes, this work examined how transnational South Asian food networks have facilitated the formation of culinary space in which South Asians prepare and consume traditional food with co-ethnics in restaurants and homes. The research also considered the culinary encounters in which South Asians utilise their culinary knowledge to initiate meaningful contacts with Hong Kong Chinese by preparing 'authentic' South Asian dishes in different eating places. This research argued that ethnic foodways serve as a space of both social frictions and interactions. By focusing on culinary practices, this study demonstrated how the South Asian diaspora is felt, embodied, and perceived by the host society. It contributes to intercultural studies by revealing how South Asians in Hong Kong use their traditional food culture to create a sense of place, initiating cultural encounters, and promoting social inclusion in Hong Kong. [ABSTRACT FROM AUTHOR]

This qualitative research investigates the impact of the lockdowns (which started in March 2020) and other factors on Pakistani migrant workers’ food access and consumption practices in Kuala Lumpur. It also explores how they managed food supply. The article drives data from 14 in-depth informal interviews conducted through WhatsApp messenger and face to face. The qualitative interviews were categorized into themes and were analyzed. It used the concepts of social practices and the more proximate structural layers to assert that marginalized groups used their rationale and choices to access food and survived in intense social pressure or returned to their home country. The migrant workers’ narratives revealed that they did not have work for around seven months; thus, they had no wages. However, as a rule, many of the migrant workers’ one month's wages were still not paid by their employers, which the workers were received through weekly installments for food during the lockdowns. As a result, most of the workers’ wages and savings were exhausted. Thus, they started seeking help for food from their community groups, friends, and the local Malaysians in their neighborhood and other cities. Most workers complained that once their wages were exhausted, they did not receive support from their employers. Thus, the workers had abandoned beverages and sweets dishes; and rarely cooked fish and beef. However, almost all respondents in this research had received food support from their community members. The study found that android mobile phones, cheap internet, social media, and close networking enabled the migrant workers to navigate financial and food supply during the pandemic. The study concludes that during a health crisis like the pandemic and consequent strict measures by the governments, the food security of the migrant workers (the vulnerable groups) at the grassroots level could easily be ensured with the community's help, networking, and cheap mobile technology.

Public representation of Indian cuisine is important for historians of technology. It shows how progress, modernity, and innovation pervade the general public's understanding of South Asian food history. Based on a popular documentary series, this review shows that technology is an elusive category when discussing food in relation to colonialism, religion, and national identity. Analyzing various dimensions of culinary history gives us an opportunity to rethink research and teaching methodologies by foregrounding indigenous technologies and the role of nonelite actors in shaping technological history and practices. [ABSTRACT FROM AUTHOR]

Women's body has been the site of patriarchal control and the formation of gendered ideologies, often subjecting it to multiple cultural interventions, especially while experiencing pregnancy and childbirth. Childbirth is considered a state of ritual pollution for a woman that starts from the day of birth and lasts up to several weeks or months, depending on regional and religious contexts. Prasava Raksha is a traditional practice in Kerala where massages, herbal baths, and a specific diet are prescribed for the health and wellbeing of the mother and child. Prasava Raksha can be considered the culturally appropriated version of the practice of pollution, practised by women belonging to Hindu, Christian and Muslim religious sects in Kerala. The purpose of this qualitative ethnographic study is to investigate the cultural context of how women's body has been subjected to patriarchal control, particularly during pregnancy and childbirth, with food at the centre of analysis. This article aims to explore the practice of Prasava Raksha, its process and dietary prescriptions, to identify and analyse the cultural politics behind this practice that normalises the patriarchal exploitation of reproductive women. The study uses in-depth semi-structured interviews of 12 women from Kerala who have experienced childbirth and practised Prasava Raksha during the postnatal period, in addition to the interviews of a Prasava Raksha helper and an OB-GYN. [ABSTRACT FROM AUTHOR]

The article aims to reflect on the link between food, education and self-care, presenting a pedagogical-clinical research work (Massa, 1992) carried out with educators in two nurseries in the city of Lecco. The object of food appears to be little explored by educational theory, even though it is characterised as an object-limb that materialises the concept of care, not only towards others, but also towards oneself. In a contemporaneity where the dimension of care has entered a profound crisis and the attitude of contemporary western man prevails strongly individualistic logics, characterised by feelings of loss, indifference, cynicism and passivity (Morin, 2015); reflecting on food and food practices from a pedagogical perspective means re-appropriating the taste, pleasure, joy of living and sharing that distinguish the individual's well-being (Birbes, 2012). The table, therefore, becomes an educational and caring space, where the subject is allowed to experience a process in the making, aimed at a well-being. The objective of this work is, therefore, to think of a pedagogy of nourishment that directs self-care through the pleasure of taste and conviviality from an early age. [ABSTRACT FROM AUTHOR]

COVID-19 has caused unprecedented disruption to previously settled everyday routines, prompting a period of forced experimentation as people have adjusted to rapid changes in their private and working lives. For discussions regarding consumption, this period of experimentation has been interesting, as the apparent instability has disturbed the ongoing trajectory of consumption practices, and with it has created possibilities for a transition toward sustainability. In this article, we examine food practices (e.g., food shopping, preparation, and eating) in seven countries (France, Germany, Italy, Netherlands, Norway, UK, and Vietnam) to assess what we can learn to accelerate transitions toward sustainable consumption. Grounded in a practice theoretical approach, our empirical analysis shows how disruption of everyday routines has generated socio-materially bounded experimentation. We demonstrate commonalities across contexts in how lockdown measures have restricted the performance of previously taken-for-granted practices. We also show diversity in experimentation as food consumption is entangled in other everyday practices. Our study, on one hand, portrays how the adaptation of food practices allows disruption to be managed, demonstrating creativity in working within and around restrictions to continue to provide services for everyday life. On the other hand, we reveal that the capacity of experimentation is not evenly distributed among people and this variation helps in identifying the wider socio-material conditions that constrain and enable opportunities for readjustment. Understanding disparities that affect experimentation (e.g., integration of food practices with work and caring practices) is informative when thinking about how to stimulate sustainability transformations in food practices and provides critical reflections on strategies to enable sustainable consumption.

How and why do people store food? What norms, skills and items are involved in practices of stocking up and keeping food in pantries, refrigerators, and freezers? Despite an increasing interest in everyday food practices within food studies, research on domestic food storage practices is limited. In this article I depart from a practice theoretical framework to explore how food storage practices are made meaningful and involve certain competences and materials, with focus on preparedness. I draw on findings from a study on food storage in Sweden using an open-ended questionnaire and popular consumer magazines. The findings show that storing food is a concrete way of managing daily food work, time, social obligations, and potential societal crises. Households' food storage practices are attempts to manage and control everyday life with its routines and disruptions, and the immediate, distant, or imagined future. However, societal advice for of long-term storage, for example for crises, is challenged by normalized storage spaces, skills, and values attached to food and food storage. I conclude by proposing that a new rationale relating to storage economy may influence the meaning, competences, and materials of food storage practices in favor of household preparedness. [ABSTRACT FROM AUTHOR]

The article offers microfragmentos of reinvention in response to the incursion of capitalist and neocolonial threats. The microfragmentos – small, broken, and irregular fragments that remain incomplete – are a modest local political initiative growing from an ethnographic project among Cañari women and children in the high Ecuadorian Andes. Three microfragmentos on growing, cooking, and eating narrate reinvention around food practices. As the women collectively work their ch'ixi (that is, drawing from the Indigenous side of their subjectivities), practices of growing potatoes, making meals together, and returning to childhood meals transform dimensions of their daily living. These transformations challenge the colonial tragedies they have collectively inherited and, in turn, assist the women to reinvent their lives in the modernised Ecuadorian Andes. [ABSTRACT FROM AUTHOR]

There is a growing acknowledgment in research and policy that populations, especially in wealthy nations, have undesirably high levels of meat consumption seen from a climate change perspective. Many studies on the subject have focused on the characteristics and choices of individual consumers to explain their food consumption habits. Instead, this paper focuses on the interrelated everyday food practices of shopping, cooking, and eating, and what practice-demands processes of transition pose for practitioners when they reduce their meat consumption. We do this by analyzing interview data from 27 interviews with young people in Denmark (which has a very high meat consumption per capita) who have reduced or are in the process of reducing their meat consumption. We show how the transition of food practices is a gradual and non-linear process, which entails that the practitioner develop the elements necessary to successfully perform the modified food practice. We also show that this transition process demands work of the practitioner, in the form of time and effort. Finally, we show that while the explicit intention to reduce meat is widespread among practitioners, such an “intention to change” is not a prerequisite element of food practice transitions that result in reduced meat consumption. [ABSTRACT FROM AUTHOR]

Foodborne illnesses are responsible for about half a million deaths annually, of which 30% occur among kids. This study aimed to assess the current food safety knowledge and practice level of Saudi women in Al-Ahsa region, Saudi Arabia. A cross-sectional study was conducted through personal interviews among 239 Saudi women. The questionnaire consisted of close-ended questions covering different aspects of food safety knowledge and practices at home and during shopping. Descriptive analyses were used to identify the level of participant's awareness, and the scores were shown in three categories (good - fair - poor) based on their food safety knowledge and practice awareness. The effect of socio-demographic characteristics and their correlation to food safety knowledge and practices was conducted using Chisquare analysis. The results about food safety knowledge showed that around 50% of participants achieved a good score, and 37.5% achieved a fair score, while 12.5% achieved a poor score. In comparison, the participants achieved 75% good score, whereas 12.5% achieved both fair and poor in food safety practices. The results also highlighted a significant correlation (P<0.05) between level of food safety knowledge, practices of participants and their age, marital status, work status, and educational level, while there's no correlation with their family size and total income. Although, the overall result showed good level in food safety knowledge and slightly less in food safety practices among Saudi women living in Al-Ahsa region, continuous education, training, awareness, and motivation are highly recommended to improve women's knowledge and practices to higher levels. [ABSTRACT FROM AUTHOR]

Low birth weight is a public health problem in developing countries, and this can be linked to food practices and nutritional status of women before and during the pregnancy. The aim of this study was to evaluate the influence of food practices and nutritional status of pregnant women on birth weight in the health district of Garoua 1 located in the North-Cameroon. For this purpose, 55 women in the third trimester of pregnancy, attending antenatal care in three health centres of the district were recruited. A questionnaire was administered to them to collect information on sociodemographic and economic characteristics, and antenatal care. This information included age, marital status, matrimonial regime, level of education, number of antenatal clinical visits attended, and profession. The twenty-four-hour dietary recall was used to determine Individual Dietary Diversity Score and Food Consumption Frequency. Body Mass Index and Total Weight Gain were calculated. The results obtained showed that most of pregnant women of Garoua 1 were under-educated, with more than a quarter who had never gone to school, without any source of income, and were housewives. These conditions favour poor food practices as shown by the results which indicated that 25.4% of interviewed women consumed less than three meals per day, and 67.3% had a poor Individual Dietary Diversity Score, indicating that they did not consume more than two food groups per day. Individual Dietary Diversity Score and Food Consumption Frequency of the women significantly influenced (p<0.05) the birth weight of the babies. It is the same for Body Mass Index and Total Weight Gain which had a significant influence (p<0.05) on the birth weight. Indeed, a low Body Mass Index at the beginning of the pregnancy, and insufficient Total Weight Gain during pregnancy increased by 3.35 and 7.12 times, respectively the risk of having an infant with a low birth weight. Nutrition education campaigns to women of childbearing age are recommended to alleviate the problem, and to improve overall living conditions in the community. [ABSTRACT FROM AUTHOR]

A significant part of foodborne infections is caused by food eaten at home, and food safety messages are given to help consumers mitigate risk. The World Health Organisation "Five Keys to Safer Food", developed about 20 years ago has been used with success worldwide to provide general advice on how to prepare food safely. In this commentary, we discuss how food safety messages could be updated using a holistic approach built on implementation science, considering new food consumption patterns and insights from natural and social sciences. A stepwise approach for developing and evaluating food safety messages, performed in the European project SafeConsume, is presented. The top pathogen-food combinations associated with foodborne disease in Europe were combined with common consumer practices to identify risky behaviours. Food safety messages were suggested and assessed for understanding as well as capability, opportunity, and motivation in an expert survey. Overall, the food safety topics developed overlapped with those from WHO. The opportunity and motivation for changing behaviour, (e.g., choose pasteurised egg) were identified as important restrictions for uptake of messages. Also, understanding terminology, (e.g "thoroughly cooked") was a challenge. Therefore, there is a need to be specific, without excluding other safe alternatives or make lengthy explanations. The food safety messages suggested by the expert group were considered as more likely to be implemented among domestic cooks, resulting in safer practice than corresponding WHO messages. WHO should reconsider the preventive risk communication based on new knowledge and challenges. • Safer consumer behaviours are needed to reduce foodborne infections. • Much knowledge has been gained since the launch of WHO "Five keys to safer food". • Trans-disciplinarity is valuable for insights in potential risky consumer behaviours. • The "Behaviour change wheel" was a promising tool in the multi actor process. • Eight food safety messages with high potential uptake among consumers were suggested. [ABSTRACT FROM AUTHOR]

In this article food and food practices are used as a lens to access the narratives of identity constructed by immigrant Muslim women living in Fordsburg, Johannesburg, an urban space renowned for its many eating places and street food culture. Fordsburg, affectionately known as 'Foodsburg' to locals, has played host to diverse communities in its history who have left their influence in numerous ways. The reciprocal impact of person on place and place on person is highlighted through this purposeful selection of Fordsburg as a geographic site of enquiry. Sensory experiences were shared by participants, both positive – the smells of familiar food, the sights of familiar ingredients, the sounds of home language, and negative − the lack of taste and texture in some ingredients, among others. The research collected a number of narratives that weave together everyday practices of food and culture, including purchasing, preparation and consumption across time and place. The voices of the participants highlight the sensuous relationship to food of immigrant women in re-making home in Fordsburg and through re-membering the places that resonate with belonging. [ABSTRACT FROM AUTHOR]

Eating “disorders” of people with Prader-Willi syndrome are frequently reported in the biomedical literature. The eating behaviors are presented as a syndrome-specific trajectory over the course of a lifetime. Infants initially show anorexic behavior, which then develops into hyperphagia that lasts from childhood to adulthood and is characterized by strong cravings for food and relentless thinking about it. However, the sociocultural determinants of these food practices are not fully understood. In the first section of this article, we carry out a literature review of medical articles published on disordered eating in children with PWS. The second section draws on a social science perspective and offers an interdisciplinary problematization using the concept of food socialization. To conclude, the third section explores the challenges facing research and new questions that emerge from the alternative problematization that is the PWS Food Social Norms Internalization (FSNI) theory.

Foodborne illnesses are responsible for about half a million deaths annually, of which 30% occur among kids. This study aimed to assess the current food safety knowledge and practice level of Saudi women in Al-Ahsa region, Saudi Arabia. A cross-sectional study was conducted through personal interviews among 239 Saudi women. The questionnaire consisted of close-ended questions covering different aspects of food safety knowledge and practices at home and during shopping. Descriptive analyses were used to identify the level of participant's awareness, and the scores were shown in three categories (good – fair – poor) based on their food safety knowledge and practice awareness. The effect of socio-demographic characteristics and their correlation to food safety knowledge and practices was conducted using Chi-square analysis. The results about food safety knowledge showed that around 50% of participants achieved a good score, and 37.5% achieved a fair score, while 12.5% achieved a poor score. In comparison, the participants achieved 75% good score, whereas 12.5% achieved both fair and poor in food safety practices. The results also highlighted a significant correlation (P

Objective: To analyse food practices deployed by popular leaders of community kitchens in Argentina during the Covid-19 pandemic. Methodology: The approach is qualitative, and the selection of the subjects incorporated into the study followed the criteria of purposive sampling. Sixty-three in-depth interviews in Gran La Plata (Buenos Aires). Results: In the results we can describes the entanglement of economic and organizational resources, local knowledge, cooking and feeding habits, etc., which were activated facing the food emergency. It shows that feeding in popular neighbourhoods during the pandemic has been a complex, diverse, collective practice, as the same time is also territorially inscribed, which keeps it from any homogenizing claim. Limitations: The health emergency and the measures that restricted the circulation of people, limited the possibility of complementing the analysis of discursively reconstructed food practices with direct observation in the field. Conclusions: The position of popular leaders in community kitchens was not only to intermediate between state/civil food assistance and household needs, but they were part of neighbourhood organisation and leadership, they dialogued with local cultures and were able to question native "tastes". For all this, their performance was considered effective, covering food needs as well as providing social and emotional support for households facing uncertainty. [ABSTRACT FROM AUTHOR]

The tastes and consumption patterns of the black middle class of South Africa have long been of interest to both media and researchers. The majority of this interest has been disproportionately focused on the lower end of the black middle class, with few researchers exploring the black middle class as bona fide bearers of cultural capital or how they legitimise their cultural capital and social status. Prevailing perceptions portray a homogenous, irresponsible, vapid, shallow and materialistic group obsessed with status. Based on a study which took a phenomenological exploration of the black middle class's negotiation of 'self' and identity, this paper presents an analysis of how members of the contemporary black middle class of South Africa use social media; food narratives; and messages about taste, culinary skill, and food knowledge to craft empowering self-images. Focusing on two compelling performances—'eating without food' and 'the cultured palate' (my terms)—I draw attention to the complex ways in which this group navigate classed and racialised worlds. The analysis reveals that by developing what may seem to be unremarkable performative acts related to eating, preparing, and displaying food, members of the black middle class craft group identity and create 'selves' that reveal ingenuity and thoughtful knowledge about food, taste, global culture and their classed and racialised social positions. [ABSTRACT FROM AUTHOR]

Copyright of Revista Memoria em Rede is the property of Revista Memoria em Rede and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Revista Trabajo Social is the property of Universidad Nacional de Colombia and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Visual methods have been emphasised as alternative and complementary to traditional data collection methods in research with children and as useful tools in presenting conceptual and analytical frameworks. In their capacity to evoke the nonrational and material aspects of life, visual methods are also particularly beneficial in exploring everyday, taken for granted, institutional food practices. This article describes the way in which two sets of visual methods, namely representations and researcher-created data, were utilised within a study on a changing food practice in a Norwegian kindergarten. The representation is of a conceptual model, featuring Hedegaard's cultural-historical wholeness approach and Fullan's change model, which is visually presented. With this visualized conceptualisation, the study realises the goal of understanding the societal, institutional and individual perspectives in the change process. The researcher-created data included visual materials and video observations, exemplifying the change outcomes in relation to children's experiences and participation in the "new" meal situation as well as their liking of, acceptance and consumption of the new food. This article concludes that the visual methods adopted are helpful both in conceptualisation and in data collection and generate important insights about the change of food practices. [ABSTRACT FROM AUTHOR]

In recent years, Meals on Wheels (MoW) services have been in a state of decline as austerity policies have become entrenched. However, this decline is occurring with little knowledge of the impact withdrawal of MoW services has on the health and well‐being of those who use them. The pandemic has raised awareness of precarity and vulnerability in relation to food that affects many people in the UK and other Westernised countries and this provides further context for the analysis presented. This paper presents findings of a mixed methods ethnographic study drawing on qualitative interviews and visual methods underpinned by social practice theory to explore the household food practices of older people receiving MoW services. Interviews were conducted with 14 older people receiving MoW, eight MoW staff delivering MoW services in the east of England and one expert. The Covid‐19 pandemic interrupted the study, and once the first lockdown began visits to the homes of older people were terminated and the remaining interviews were undertaken by telephone. The study found that a number of threats accumulated to change food practices and moved people towards vulnerability to food insecurity. Threats included difficulty accessing food and cooking due to sensory and physical challenges. The MoW service increased participants' coping capacity. As well as benefiting from the food provided, the relational aspect of the service was important. Brief encounters between MoW staff built caring relationships that developed over time to ensure older people felt valued and cared for. The study demonstrates how MoW services make a positive contribution to food practices, supporting vulnerable adults to continue living well in their own homes and protecting them from food insecurity and ill‐being. Local authorities looking to make cost savings through ending MoW services should consider the impact this would have on the well‐being of older residents. [ABSTRACT FROM AUTHOR]

Food waste is a pressing global issue with profound social, environmental, and economic implications, prompting an urgent need for a comprehensive understanding of its sources. In the current study, we explored the role of cultural and personal determinants in food management practices. We operationalized two food practices – prevention of food waste by inventory and meal management and reduction of food waste by leftovers management, and explored how they are shaped by personal and cultural determinants. We asked 1200 respondents, three types of questions about their (1) cultural and personal attributes, such as their ethical and religious values; (2) lifestyle and dietary habits, such as their frequency of eating out, and (3) sociodemographic characteristics. We modeled the association between these three types of questions and the two food management practices utilizing a hierarchical multiple regression model. The results indicate that ascribing significant importance to hospitality is associated with less proficiency in inventory and meal management. Those who place a high priority on hospitality preparedness are proficient in managing leftovers but less proficient in inventory and meal management. In addition, individuals with strong ethical and religious views against food wastage tend to manage their inventory and meals poorly but excel at handling surplus food. Finally, secular Ashkenazi Israelis tend to engage in better practices to prevent and reduce food waste. The results also stress the differences between practices to prevent food waste and those to reduce it, opening a promising avenue for future research. [ABSTRACT FROM AUTHOR]

Owing to the Russo-Ukrainian War, many Ukrainians were forced to migrate, with 175,000 settled in Italy. Following this, several Italian families have offered to host refugees in their homes. The cohabitation of these two cultures has presented challenges and opportunities. In this context, food and culinary practices can represent a means of intercultural exchange. The present study explores the dynamics arising from the coexistence of Italian hosts and Ukrainian refugees, with a focus on food-related interactive exchanges. A qualitative approach was adopted involving semistructured interviews with 24 Italians who hosted Ukrainian refugees in their homes between December 2022 and May 2023. The interviews were analyzed using grounded methodology. The study identified several themes, including differences in eating habits, issues related to the eating habits of refugee children, food as an intercultural exchange, and the opportunities and challenges presented by commensality. In addition, significant challenges emerged regarding the eating habits of refugee children and dietary differences between the Italian host families and the Ukranian refugees. In light of this, it became clear that adopting a flexible and open approach to different eating habits is crucial for facilitating family coexistence and promoting mutual understanding between the Italian host families and the Ukranian refugees. In conclusion to promote harmonious and inclusive intercultural cohabitation, several targeted actions were suggested, such as educational programs, psychosocial support services, and food sharing initiatives. [ABSTRACT FROM AUTHOR]

Abstract Background Through improved service provision and accessibility, 20-min neighbourhoods (20MNs) aim to enable people to meet most of their daily (non-work) needs within 20 min from home. Associations between 20MNs and food practices remain unknown. This study examines links with the frequency and location of eating out behaviours as well as the frequency of home food delivery. Methods This cross-sectional study used data from 769 adults from the Places and Locations for Activity and Nutrition study (ProjectPLAN) conducted in Melbourne and Adelaide, Australia, between 2018 and 2019. Outcomes were 1) visit frequency to i) cafés, ii) restaurants, bars or bistros, iii) major chain fast food outlets and iv) takeaway outlets to purchase food; 2) total number of different types of out-of-home food outlets visited; 3) use frequency of home food delivery services; 4) distance from home to the most frequented out-of-home food outlets. Exposure was whether participants had a 20MN (areas with high service/amenity provision) or a non-20MN (areas with low service/amenity provision). Ordinal regression models were fitted for the frequency outcomes. Poisson regression models were fitted for the number of different outlet types. Linear and spatial regression models were fitted for the distance outcomes. Results Results suggested no differences in frequency of visitations to out-of-home food outlets and use of food delivery services between those with a 20MN and those with a non-20MN. Yet, those with a 20MN were more likely to use a greater number of different types of outlets on a weekly basis. Where a regular eating out location was reported, it was nearer to home for those with a 20MN. Conclusions This study provides evidence supportive of 20MNs potentially facilitating more localised food practices, however, 20MNs may also encourage greater cumulative frequency of meals out across a variety of out-of-home food providers.

Mild to moderate iodine deficiency has been found among young Norwegian women of reproductive age. In Norway, cow’s milk is the main source of iodine; however, milk consumption is decreasing, particularly among young women. This study aimed to investigate milk consumption practices in young Norwegian women and their attitudes toward milk consumption from childhood to young adulthood in a life-course perspective and their knowledge of milk as a source of iodine. Convenience sampling was used to recruit 30 bachelor students (women, 18–25 years old) from five different study programs. Interpretative phenomenological analysis (IPA) was used to interpret milk consumption practices from a life-course perspective. Five focus group interviews were conducted using a semistructured interview guide. The transcribed interviews were coded according to emerging themes related to milk consumption practices and turning points. Milk consumption practices were dynamic and changed over time and were influenced by several factors: family traditions, school milk subscription, friends and social media, social acceptance, availability, price, and attitudes toward health and the environment. Young women tend to be in a phase of life in which milk is not part of their food practices. Most of the women were not aware of the consequences of omitting milk from their diet and had limited knowledge of iodine and how to secure adequate dietary iodine intake. Awareness of possible consequences of omitting milk from the diet should be promoted along with information on how to secure adequate iodine intake.

In recent years, Meals on Wheels (MoW) services have been in a state of decline as austerity policies have become entrenched. However, this decline is occurring with little knowledge of the impact withdrawal of MoW services has on the health and well-being of those who use them. The pandemic has raised awareness of precarity and vulnerability in relation to food that affects many people in the UK and other Westernised countries and this provides further context for the analysis presented. This paper presents findings of a mixed methods ethnographic study drawing on qualitative interviews and visual methods underpinned by social practice theory to explore the household food practices of older people receiving MoW services. Interviews were conducted with 14 older people receiving MoW, eight MoW staff delivering MoW services in the east of England and one expert. The Covid-19 pandemic interrupted the study, and once the first lockdown began visits to the homes of older people were terminated and the remaining interviews were undertaken by telephone. The study found that a number of threats accumulated to change food practices and moved people towards vulnerability to food insecurity. Threats included difficulty accessing food and cooking due to sensory and physical challenges. The MoW service increased participants' coping capacity. As well as benefiting from the food provided, the relational aspect of the service was important. Brief encounters between MoW staff built caring relationships that developed over time to ensure older people felt valued and cared for. The study demonstrates how MoW services make a positive contribution to food practices, supporting vulnerable adults to continue living well in their own homes and protecting them from food insecurity and ill-being. Local authorities looking to make cost savings through ending MoW services should consider the impact this would have on the well-being of older residents. [ABSTRACT FROM AUTHOR]

The older population is particularly susceptible to malnutrition, which currently affects 1.3 million people aged 65+ in the United Kingdom. Malnutrition is an outcome of food insecurity and despite demographic changes that have led to a rise in numbers of older people, we know very little about how older people become vulnerable to food insecurity. The aim of this study was therefore to explore older people's everyday food practices in order to expose the strengths and challenges within local and national food systems, and better understand how food insecurity might arise in later life. This empirical study operationalised practice theory using a multi-method ethnographic approach with 25 households aged 60–94 years, comprising interviews, observation, visual methods and food logs. A model of vulnerability developed by Schröder-Butterfill and Marianti framed data collection and analysis. Analysis revealed the assets and adaptations older households used to protect themselves from threats to food security. Factors ranging from changes to physical and mental health, and structural factors such as supermarket design, moved households towards food insecurity. Smaller everyday 'trivia', e.g. lack of seating and accessible toilets in supermarkets, accumulated to shift people towards vulnerability. Vulnerability is structured by the habitus but is a fluid, relational, temporal and socially constructed state, and people moved towards and away from vulnerability. We have developed a model that accommodates this fluidity, incorporates the concept of 'cumulative trivia' and suggests how the 'aggregation of marginal gains' could counter-balance and address trivial threats. This model demonstrates to policy makers and those working in public health how vulnerability to food insecurity operates and where interventions could be applied to support households to achieve food security and avoid becoming malnourished. [ABSTRACT FROM AUTHOR]

The globalization of agrifood systems in Latin America has led to strong socio-economic, environmental, and food transformations in the countries of the region. These changes have generated increasingly standardized, industrialized, and highly exclusive agro-food systems. At the same time, diversified local practice patterns have been identified in the region that, without implying a total break with these predominant trends, often represent sustainable consumption strategies. Based on a perspective that values heterogeneity and practice as the site of the social, we studied consumers in Quito, Ecuador who include alternative marketing circuits (CIALCOS) among their food purchase patterns. We seek to understand the relationships between their differentiated purchasing practices, their food and their socio-economic traits. We found that, among these consumers in Quito, the use of CIALCOS is high and occurs, in different combinations, but to some degree, at the expense of conventional shopping places. This translates into a healthy diet with high consumption of fruits and vegetables. This pattern is most clearly reflected in two of the three consumer clusters obtained. However, for the largest cluster, the shopping pattern is combined with a more modern diet. The results reflect that food consumers who include CIALCOS in their purchasing strategies assemble flexible, localized practices with different degrees of sustainability. We illustrate, in this way, the intricate and creative pathways of the so-called qualitative consumer turn. [ABSTRACT FROM AUTHOR]

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