Monotonie ou diversité de l'alimentation : les effets du vieillissement

La vieillesse ne transforme pas les habitudes alimentaires incorporées tout au long de la vie. L'alimentation des personnes âgées reflète les effets de structure traditionnellement observés dans la population française : localisation régionale et appartenance sociale. L'avance en âge se traduit toutefois par nombre de modifications dans la vie quotidienne (veuvage, relogement, etc.) qui entraînent des changements au niveau de la composition du ménage et de la délégation des courses. Ces changements affectent à leur tour les pratiques alimentaires et se traduisent en particulier par une diminution de la variété des produits consommés.

How consumption prescriptions affect food practices: Assessing the roles of household resources and life-course events

International audienceFood consumption has become the subject of many prescriptions that aim to improve consumers’ health and protect the environment. This study examined recent changes in food practices that occurred in response to prescriptions. Based on practice theories, we assume that links that connect practices with prescriptions result from evolving social interactions. Consistent with the life-course perspective, we focus on distinctions between public prescriptions and standards that individuals consider relevant to their lives. We rely on quantitative data and the results of qualitative fieldwork conducted in France. Our results suggest that consumers may change food practices when they reach turning points in their lives. They may reconsider resources, skills and standards. Middle- and upper-class individuals are more likely to adopt standards consistent with public prescriptions. Possible explanations are that they trust expert knowledge sources, their social networks are less stable and smaller gaps exist between their standards and prescriptions

Social disparities in food preparation behaviours: a DEDIPAC study

BACKGROUND: The specific role of major socio-economic indicators in influencing food preparation behaviours could reveal distinct socio-economic patterns, thus enabling mechanisms to be understood that contribute to social inequalities in health. This study investigated whether there was an independent association of each socio-economic indicator (education, occupation, income) with food preparation behaviours. METHODS: A total of 62,373 adults participating in the web-based NutriNet-Santé cohort study were included in our cross-sectional analyses. Cooking skills, preparation from scratch and kitchen equipment were assessed using a 0-10-point score; frequency of meal preparation, enjoyment of cooking and willingness to cook better/more frequently were categorical variables. Independent associations between socio-economic factors (education, income and occupation) and food preparation behaviours were assessed using analysis of covariance and logistic regression models stratified by sex. The models simultaneously included the three socio-economic indicators, adjusting for age, household composition and whether or not they were the main cook in the household. RESULTS: Participants with the lowest education, the lowest income group and female manual and office workers spent more time preparing food daily than participants with the highest education, those with the highest income and managerial staff (P < 0.0001). The lowest educated individuals were more likely to be non-cooks than those with the highest education level (Women: OR = 3.36 (1.69;6.69); Men: OR = 1.83 (1.07;3.16)) while female manual and office workers and the never-employed were less likely to be non-cooks (OR = 0.52 (0.28;0.97); OR = 0.30 (0.11;0.77)). Female manual and office workers had lower scores of preparation from scratch and were less likely to want to cook more frequently than managerial staff (P < 0.001 and P < 0.001). Women belonging to the lowest income group had a lower score of kitchen equipment (P < 0.0001) and were less likely to enjoy cooking meal daily (OR = 0.68 (0.45;0.86)) than those with the highest income. CONCLUSION: Lowest socio-economic groups, particularly women, spend more time preparing food than high socioeconomic groups. However, female manual and office workers used less raw or fresh ingredients to prepare meals than managerial staff. In the unfavourable context in France with reduced time spent preparing meals over last decades, our findings showed socioeconomic disparities in food preparation behaviours in women, whereas few differences were observed in men

Compte rendu d'ouvrage - Devenir anerexique. Une approche sociologique.

International audienc

Colloque international sur l'aide alimentaire

Colloque de clôture du projet Indigence en pays d'opulence, coordonné par Laurence Ossipow, Anne-Laure Counilh et Yann Cerf. Les 24 et 25 Novembre 2022, colloque sur l’aide alimentaire et le droit à l’alimentation en temps de crise. Ce colloque organisé à la Haute École de Travail Social de Genève marque la fin du projet de recherche Indigence en pays d’opulence : approche anthropologique de l’aide alimentaire en Suisse (Ossipow, Counilh et Cerf, FNS : 2019-2022). Il réunira des spécialiste..

Comptes-rendus de séances du séminaire Sciences Sociales et Alimentation

De nouveaux comptes-rendus sont en ligne sur la page du séminaire CR de la séance du 10 février 2023, par Lorenzo Cia 2 CR de la séance du 10 mars 2023, par Manon Lalliot et par Emma Foissac CR de la séance du 14 avril 2023, par Davye Cesbron

Muriel Darmon, Devenir anorexique. Une approche sociologique, Paris, Editions La Découverte, Collection Laboratoire des Sciences Sociales, 2003

Gojard Séverine. Muriel Darmon, Devenir anorexique. Une approche sociologique, Paris, Editions La Découverte, Collection Laboratoire des Sciences Sociales, 2003. In: Cahiers d'Economie et sociologie rurales, N°72, 3e trimestre 2004. pp. 120-124

Soutenance de thèse de Raphaël DHUOT - La genèse précoce des différences sociales dans les habitudes alimentaires

Raphael Dhuot soutiendra sa thèse intitulée La genèse précoce des différences sociales dans les habitudes alimentaires le 20 juin 2018 à 13 h 30 dans les locaux d'AgroParisTech site Maine, 19 Avenue du Maine, 75015, dans l'Amphi 7 au rez-de-chaussée.   Cette thèse s'est déroulée dans le cadre de l'équipe Solal. (continuer la lecture pour lire le résume) Raphael Dhuot will defend his PhD thesis about the early genesis of social differences in food habits. (english abstract below) La genèse pré..

Saison 2023-2024 du Séminaire Sciences Sociales et Alimentation

Retrouvez le programme de la saison Saison 2023-2024 du Séminaire Sciences Sociales et Alimentation mis à jour. Les inscriptions sont ouvertes sur la plateforme de l'Ehess (UE165