Document Type

Journal Article

Department/Unit

Department of Communication Studies; Department of Humanities and Creative Writing

Abstract

Purpose: The purpose of this paper is to explore snacking behavior and perspectives on healthy and unhealthy food choices among adolescents in Mainland China. Design/methodology/approach: Four focus-group interviews were conducted. Altogether 24 participants were recruited in Changsha, a second-tier city in China, through a convenience sampling process. They were asked to report their snacking behaviors, identify whether certain snacks are healthy or unhealthy and elaborate on factors affecting food choices. Findings: Snacking was prevalent among the participants. The most frequently consumed snacks included fruit, milk and instant noodles. Participants’ evaluations for the healthiness of foods were based on the actual nutritional values of those foods, the effects on growth and body weight and word-of-mouth. Choice of snack was driven mainly by taste, image, convenience and health consciousness. Research limitations/implications: The finding was based on a non-probability sample. The paper also did not explore the contexts where snacks were consumed. Practical implications: Parents can make healthy snacks more accessible at home and at schools. Educators can teach adolescents how to read food labels. Schools can increase the availability of healthy snacks on campus. Social marketers can promote healthy snacks by associating them with fun and high taste. Originality/value: This is the first paper on snacking behaviors among adolescents conducted in a second-tier city in China using focus-group methodology.

Keywords

Adolescence, Children and food, Consumer socialization, Obesity, Qualitative methods

Publication Date

2015

Source Publication Title

Young Consumers

Volume

1

Issue

17

Start Page

32

End Page

45

Publisher

Emerald

Peer Reviewed

1

DOI

10.1108/YC-03-2015-00520

Link to Publisher's Edition

http://dx.doi.org/10.1108/YC-03-2015-00520

ISSN (print)

17473616

Included in

Communication Commons

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