Goûter en France

Présentation de place qu'occupe le goûter dans les habitudes des jeunes mangeurs françai

Feeding Young Children with Home-made Food: Routines, Necessary Disruptions and Production of Domestic Rituals

International audienc

Young eater's diet : a complex situation making difficult the match with classical growth development models

International audienceINTRODUCTION: Beyond nutrition, food has hedonic, social and cultural functions. Few studies exist on the socio-cultural dimensions of French babies’ feeding practices. OBJECTIVES: Analyse the material dimension of young children’s eating habits (industrialised or "homemade", textures, portion size, quantity of nutrients, etc.), along with the different children’s phases of development and socialization; explore the immaterial dimension by understanding parental activities around children's food as the result of a triple process (material, cognitive, emotional); capture the social norms and the cognitive discrepancies between norms and practices. METHOD: A qualitative study was performed to understand eating practices and representations related to 0 to 3 year old babies. Semi-directive interviews (54 parents) were performed in two French towns and their surrounding areas. Each family was interviewed twice to go into discussions in depth and comeback on dimensions identified as contradictory after the first interview. Additionally, parents were asked to take pictures in between the two interviews in order to prompt discussion and exchange during the second interview. A netnography was added to go into lines of research in depth. RESULTS: This study brings elements on 1) children’s eating practices and the link with children’s nutritional and psychosocial needs, 2) caregivers’ eating practices and their impact on children’s co-socialization and co-education dynamics. Results show that material, cognitive and emotional burdens weigh unequally on parents, leading to the development of organisational adaptive strategies (delegation, ritualization, routinization) to reduce daily dietary tasks but without necessarily being compatible with children’s health, sensory awakening and masticatory development. CONCLUSIONS: This socio-anthropological study allows considering 0 to 3 year old baby’s feeding practices beyond classical theoretical growth development models and highlights the importance of young eaters’ socialization and its consequences. It demonstrates that young eaters are plural with complex eating habits requiring constant re-adjustments from their caregivers

Cultural Influences on the Regulation of Energy Intake and Obesity: A Qualitative Study Comparing Food Customs and Attitudes to Eating in Adults from France and the United States

International audience(1) Background: The influence of food culture on eating behavior and obesity risk is poorly understood. (2) Methods: In this qualitative study, 25 adults in France with or without overweight/obesity participated in semi-structured interviews (n = 10) or focus groups (n = 15) to examine attitudes to food consumption and external pressures that influence eating behavior and weight management. Results were compared to an equivalent study conducted in the United States, thereby contrasting two countries with markedly different rates of obesity. Emerging key themes in the French data were identified through coding using a reflexive approach. (3) Results: The main themes identified were: (1) influence of commensality, social interactions, and pleasure from eating on eating behavior, (2) having a balanced and holistic approach to nutrition, (3) the role of environmental concerns in food consumption, (4) relationship with “natural” products (idealized) and food processing (demonized), (5) perceptions of weight status and management. Stress and difficulties in hunger cue discernment were viewed as important obstacles to weight management in both countries. External pressures were described as a major factor that explicitly influences food consumption in the U.S., while there was an implicit influence of external pressures through eating-related social interactions in France. In France, products considered “natural” where idealized and juxtaposed against processed and “industrial” products, whereas this was not a salient aspect in the U.S. (4) Conclusions: This first comparative qualitative study assessing aspects of food culture and eating behaviors across countries identifies both common and divergent attitudes to food and eating behavior. Further studies are needed to inform the development of effective behavioral interventions to address obesity in different populations

Cultural Influences on the Regulation of Energy Intake and Obesity: A Qualitative Study Comparing Food Customs and Attitudes to Eating in Adults from France and the United States

(1) Background: The influence of food culture on eating behavior and obesity risk is poorly understood. (2) Methods: In this qualitative study, 25 adults in France with or without overweight/obesity participated in semi-structured interviews (n = 10) or focus groups (n = 15) to examine attitudes to food consumption and external pressures that influence eating behavior and weight management. Results were compared to an equivalent study conducted in the United States, thereby contrasting two countries with markedly different rates of obesity. Emerging key themes in the French data were identified through coding using a reflexive approach. (3) Results: The main themes identified were: (1) influence of commensality, social interactions, and pleasure from eating on eating behavior, (2) having a balanced and holistic approach to nutrition, (3) the role of environmental concerns in food consumption, (4) relationship with “natural” products (idealized) and food processing (demonized), (5) perceptions of weight status and management. Stress and difficulties in hunger cue discernment were viewed as important obstacles to weight management in both countries. External pressures were described as a major factor that explicitly influences food consumption in the U.S., while there was an implicit influence of external pressures through eating-related social interactions in France. In France, products considered “natural” where idealized and juxtaposed against processed and “industrial” products, whereas this was not a salient aspect in the U.S. (4) Conclusions: This first comparative qualitative study assessing aspects of food culture and eating behaviors across countries identifies both common and divergent attitudes to food and eating behavior. Further studies are needed to inform the development of effective behavioral interventions to address obesity in different populations

CERES, the CarboEurope Regional Experiment Strategy in les Landes, South West France, May-June 2005

International audienc

CERES, the CarboEurope Regional Experiment Strategy in les Landes, South West France, May-June 2005

International audienc