TY - JOUR
T1 - The Role of Adolescents From a Low Socioeconomic Background in Household Food Preparation
T2 - A Qualitative Study
AU - Leak, Tashara M.
AU - Aasand, Taylor A.
AU - Vickers, Zata
AU - Reicks, Marla
N1 - Publisher Copyright:
© 2018 Society for Public Health Education.
PY - 2019/11/1
Y1 - 2019/11/1
N2 - The purpose of this study was to understand adolescents’ from low-income households perceptions of their involvement in home food preparation, reasons underlying the extent to which they were involved, and positive and negative consequences associated with their involvement. Semistructured interviews were conducted with a convenience sample of 19 adolescents (13-18 years). Audio-recorded interviews were transcribed verbatim. Themes were identified using grounded theory and the constant comparative method. Eight adolescents described cooking as a primary responsibility due to adult work and family schedules, age, gender, and/or cultural expectations. They were typically preparing food for themselves and their family without assistance, and making decisions about what was prepared. They identified positive and negative consequences including enjoyment and satisfaction, as well as stress and less time for other activities. Eleven adolescents mostly assisted the primary food preparer, with little input in deciding what was prepared. They identified benefits such as enjoyment and family interaction. Foods prepared by many adolescents tended to be quick and easy to prepare foods. Future studies should investigate the relationship between adultified cooking responsibilities, diet quality, and health. Also, cooking education for adolescents needs to address how to prepare a healthy family meal on a budget.
AB - The purpose of this study was to understand adolescents’ from low-income households perceptions of their involvement in home food preparation, reasons underlying the extent to which they were involved, and positive and negative consequences associated with their involvement. Semistructured interviews were conducted with a convenience sample of 19 adolescents (13-18 years). Audio-recorded interviews were transcribed verbatim. Themes were identified using grounded theory and the constant comparative method. Eight adolescents described cooking as a primary responsibility due to adult work and family schedules, age, gender, and/or cultural expectations. They were typically preparing food for themselves and their family without assistance, and making decisions about what was prepared. They identified positive and negative consequences including enjoyment and satisfaction, as well as stress and less time for other activities. Eleven adolescents mostly assisted the primary food preparer, with little input in deciding what was prepared. They identified benefits such as enjoyment and family interaction. Foods prepared by many adolescents tended to be quick and easy to prepare foods. Future studies should investigate the relationship between adultified cooking responsibilities, diet quality, and health. Also, cooking education for adolescents needs to address how to prepare a healthy family meal on a budget.
KW - adolescents
KW - adultification
KW - home food preparation
KW - positive and negative consequences
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U2 - 10.1177/1524839918776647
DO - 10.1177/1524839918776647
M3 - Article
C2 - 29745262
AN - SCOPUS:85046794575
SN - 1524-8399
VL - 20
SP - 890
EP - 896
JO - Health Promotion Practice
JF - Health Promotion Practice
IS - 6
ER -