Publikation:

Similar or different? : Comparing food cultures with regard to traditional and modern eating across ten countries

Lade...
Vorschaubild

Dateien

Sproesser_2-1ke2lqjfgodia3.pdf
Sproesser_2-1ke2lqjfgodia3.pdfGröße: 1.84 MBDownloads: 62

Datum

2022

Autor:innen

Arbit, Naomi
Akotia, Charity S.
dos Santos Alvarenga, Marle
Bhangaokar, Rachana
Furumitsu, Isato
Hu, Xiaomeng
et al.

Herausgeber:innen

Kontakt

ISSN der Zeitschrift

Electronic ISSN

ISBN

Bibliografische Daten

Verlag

Schriftenreihe

Auflagebezeichnung

ArXiv-ID

Internationale Patentnummer

Angaben zur Forschungsförderung

Projekt

Open Access-Veröffentlichung
Open Access Green
Core Facility der Universität Konstanz

Gesperrt bis

Titel in einer weiteren Sprache

Publikationstyp
Zeitschriftenartikel
Publikationsstatus
Published

Erschienen in

Food Research International. Elsevier. 2022, 157, 111106. ISSN 0963-9969. eISSN 1873-7145. Available under: doi: 10.1016/j.foodres.2022.111106

Zusammenfassung

Food cultures can play a role in health and well-being. This raises the questions of whether nation boundaries unite the food cultures of different regions and ethnic groups, what characterises food cultures from very different parts of the world, and what similarities and differences exist. The present study aimed to investigate these questions with regard to eating traditions and modern eating practices. In this cross-sectional study, we recruited 3722 participants from ten countries – Brazil, China, France, Germany, Ghana, India, Japan, Mexico, Turkey, and the USA. Participants represented 25 regional and ethnic groups. They were queried about 86 traditional and modern facets of their food cultures in interviews, paper-pencil and online questionnaires. First, hierarchical cluster analysis suggested nine distinct clusters of food cultures – the food cultures of the Brazilian, Chinese, Ghanaian, Indian, Japanese, Mexican, Turkish, African and Latin US American samples, and of European descendants. Interestingly, for seven of the ten investigated countries, nation boundaries united food cultures. Second, each of the nine food culture clusters was characterised by a unique pattern of traditional and modern eating practices. Third, the nine food culture clusters varied more in their traditional eating practices than their modern eating practices. These results might promote a better understanding of the link between food cultures and health and well-being that goes beyond nutrients. For instance, food cultures might be linked to well-being via strengthening people’s sense of cultural identity. Moreover, the present results contribute to a better understanding of the complex interplay between food and culture, and could help in developing culturally competent interventions to improve diet and reduce the risk of eating-related diseases.

Zusammenfassung in einer weiteren Sprache

Fachgebiet (DDC)
150 Psychologie

Schlagwörter

Cross-country study, Food cultures, Health, Hierarchical cluster analysis, Nutrition transition, Traditional and modern eating

Konferenz

Rezension
undefined / . - undefined, undefined

Forschungsvorhaben

Organisationseinheiten

Zeitschriftenheft

Zugehörige Datensätze in KOPS

Zitieren

ISO 690SPROESSER, Gudrun, Matthew B. RUBY, Naomi ARBIT, Charity S. AKOTIA, Marle DOS SANTOS ALVARENGA, Rachana BHANGAOKAR, Isato FURUMITSU, Xiaomeng HU, Harald T. SCHUPP, Britta RENNER, 2022. Similar or different? : Comparing food cultures with regard to traditional and modern eating across ten countries. In: Food Research International. Elsevier. 2022, 157, 111106. ISSN 0963-9969. eISSN 1873-7145. Available under: doi: 10.1016/j.foodres.2022.111106
BibTex
@article{Sproesser2022Simil-57398,
  year={2022},
  doi={10.1016/j.foodres.2022.111106},
  title={Similar or different? : Comparing food cultures with regard to traditional and modern eating across ten countries},
  volume={157},
  issn={0963-9969},
  journal={Food Research International},
  author={Sproesser, Gudrun and Ruby, Matthew B. and Arbit, Naomi and Akotia, Charity S. and dos Santos Alvarenga, Marle and Bhangaokar, Rachana and Furumitsu, Isato and Hu, Xiaomeng and Schupp, Harald T. and Renner, Britta},
  note={Article Number: 111106}
}
RDF
<rdf:RDF
    xmlns:dcterms="http://purl.org/dc/terms/"
    xmlns:dc="http://purl.org/dc/elements/1.1/"
    xmlns:rdf="http://www.w3.org/1999/02/22-rdf-syntax-ns#"
    xmlns:bibo="http://purl.org/ontology/bibo/"
    xmlns:dspace="http://digital-repositories.org/ontologies/dspace/0.1.0#"
    xmlns:foaf="http://xmlns.com/foaf/0.1/"
    xmlns:void="http://rdfs.org/ns/void#"
    xmlns:xsd="http://www.w3.org/2001/XMLSchema#" > 
  <rdf:Description rdf:about="https://kops.uni-konstanz.de/server/rdf/resource/123456789/57398">
    <dcterms:issued>2022</dcterms:issued>
    <dc:rights>terms-of-use</dc:rights>
    <dc:contributor>Akotia, Charity S.</dc:contributor>
    <dcterms:hasPart rdf:resource="https://kops.uni-konstanz.de/bitstream/123456789/57398/1/Sproesser_2-1ke2lqjfgodia3.pdf"/>
    <dc:creator>Renner, Britta</dc:creator>
    <dc:language>eng</dc:language>
    <dcterms:available rdf:datatype="http://www.w3.org/2001/XMLSchema#dateTime">2022-05-03T08:07:25Z</dcterms:available>
    <dc:contributor>Sproesser, Gudrun</dc:contributor>
    <dc:creator>Ruby, Matthew B.</dc:creator>
    <dc:contributor>Hu, Xiaomeng</dc:contributor>
    <void:sparqlEndpoint rdf:resource="http://localhost/fuseki/dspace/sparql"/>
    <bibo:uri rdf:resource="https://kops.uni-konstanz.de/handle/123456789/57398"/>
    <dc:creator>Schupp, Harald T.</dc:creator>
    <dc:contributor>Arbit, Naomi</dc:contributor>
    <dcterms:rights rdf:resource="https://rightsstatements.org/page/InC/1.0/"/>
    <dc:creator>Hu, Xiaomeng</dc:creator>
    <dc:date rdf:datatype="http://www.w3.org/2001/XMLSchema#dateTime">2022-05-03T08:07:25Z</dc:date>
    <dc:contributor>dos Santos Alvarenga, Marle</dc:contributor>
    <dc:contributor>Bhangaokar, Rachana</dc:contributor>
    <dc:creator>Furumitsu, Isato</dc:creator>
    <dc:creator>Akotia, Charity S.</dc:creator>
    <dc:creator>dos Santos Alvarenga, Marle</dc:creator>
    <dcterms:title>Similar or different? : Comparing food cultures with regard to traditional and modern eating across ten countries</dcterms:title>
    <dc:creator>Arbit, Naomi</dc:creator>
    <dc:creator>Sproesser, Gudrun</dc:creator>
    <foaf:homepage rdf:resource="http://localhost:8080/"/>
    <dcterms:isPartOf rdf:resource="https://kops.uni-konstanz.de/server/rdf/resource/123456789/43"/>
    <dc:contributor>Furumitsu, Isato</dc:contributor>
    <dcterms:abstract xml:lang="eng">Food cultures can play a role in health and well-being. This raises the questions of whether nation boundaries unite the food cultures of different regions and ethnic groups, what characterises food cultures from very different parts of the world, and what similarities and differences exist. The present study aimed to investigate these questions with regard to eating traditions and modern eating practices. In this cross-sectional study, we recruited 3722 participants from ten countries – Brazil, China, France, Germany, Ghana, India, Japan, Mexico, Turkey, and the USA. Participants represented 25 regional and ethnic groups. They were queried about 86 traditional and modern facets of their food cultures in interviews, paper-pencil and online questionnaires. First, hierarchical cluster analysis suggested nine distinct clusters of food cultures – the food cultures of the Brazilian, Chinese, Ghanaian, Indian, Japanese, Mexican, Turkish, African and Latin US American samples, and of European descendants. Interestingly, for seven of the ten investigated countries, nation boundaries united food cultures. Second, each of the nine food culture clusters was characterised by a unique pattern of traditional and modern eating practices. Third, the nine food culture clusters varied more in their traditional eating practices than their modern eating practices. These results might promote a better understanding of the link between food cultures and health and well-being that goes beyond nutrients. For instance, food cultures might be linked to well-being via strengthening people’s sense of cultural identity. Moreover, the present results contribute to a better understanding of the complex interplay between food and culture, and could help in developing culturally competent interventions to improve diet and reduce the risk of eating-related diseases.</dcterms:abstract>
    <dc:contributor>Ruby, Matthew B.</dc:contributor>
    <dspace:isPartOfCollection rdf:resource="https://kops.uni-konstanz.de/server/rdf/resource/123456789/43"/>
    <dc:contributor>Renner, Britta</dc:contributor>
    <dspace:hasBitstream rdf:resource="https://kops.uni-konstanz.de/bitstream/123456789/57398/1/Sproesser_2-1ke2lqjfgodia3.pdf"/>
    <dc:creator>Bhangaokar, Rachana</dc:creator>
    <dc:contributor>Schupp, Harald T.</dc:contributor>
  </rdf:Description>
</rdf:RDF>

Interner Vermerk

xmlui.Submission.submit.DescribeStep.inputForms.label.kops_note_fromSubmitter

Kontakt
URL der Originalveröffentl.

Prüfdatum der URL

Prüfungsdatum der Dissertation

Finanzierungsart

Kommentar zur Publikation

Allianzlizenz
Corresponding Authors der Uni Konstanz vorhanden
Internationale Co-Autor:innen
Universitätsbibliographie
Ja
Begutachtet
Ja
Diese Publikation teilen