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Lookup NU author(s): Dr Beth ClarkORCiD, Professor Lynn FrewerORCiD
This work is licensed under a Creative Commons Attribution 4.0 International License (CC BY 4.0).
Purpose: Unhealthy diets are associated with an increased risk of non-communicable diseases and present a significant public health challenge. When developing effective interventions and policies, consideration must be given to the unique social culture in which food choice is embedded. Health vulnerabilities to poor nutrition exist throughout life but may be influenced by socio-cultural factors such as age. This study aimed to assess the attitudes of older or younger Chinese consumers towards healthy eating and explore the factors influencing their food choices.Methodology: Semi-structured interviews were conducted in Wuhan, China, with 20 consumers aged 18-25 (Group A) and 20 consumers aged 65 and over (Group B).Findings: Thematic analysis revealed that the two groups had positive attitudes towards healthy eating, although Group A participants were more knowledgeable. Time pressure, food prices, and social networks differentially influence healthy eating practices across age groups.Originality: Given China’s economic and cultural context, healthy eating interventions should consider the individual characteristics and food preferences of the different age groups. This approach can optimize targeted healthy eating interventions, and media communications related to healthy eating.
Author(s): Dong J, Clark B, Li W, Jin S, Frewer L
Publication type: Article
Publication status: Published
Journal: British Food Journal
Year: 2024
Volume: 126
Issue: 13
Pages: 593-608
Print publication date: 28/10/2024
Online publication date: 28/10/2024
Acceptance date: 28/08/2024
Date deposited: 28/08/2024
ISSN (print): 0007-070X
ISSN (electronic): 1758-4108
Publisher: Emerald Publishing Limited
URL: https://doi.org/10.1108/BFJ-02-2024-0148
DOI: 10.1108/BFJ-02-2024-0148
Data Access Statement: All data generated or analyzed during this study are included in this published article and its supplementary information files.
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