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How Schwartz’ Basic Human Values Influence Food Choices in Kenya and Tanzania

OBJECTIVES: To identify and describe how values drive food choice of vulnerable consumers in two East African countries, Kenya and Tanzania. METHODS: Secondary data analysis was conducted on focus group discussions from studies in Kenya and Tanzania. A codebook was developed based on Schwartz's...

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Autores principales: Drew, Shiny, Blake, Christine, Monterrosa, Eva, Rampalli, Krystal, Khan, Abdullah Nurus Salam, Reyes, Ligia, Bukachi, Salome, Ngutu, Mariah, Frongillo, Edward, Iruhiriye, Elyse, Girard, Amy, Dominguez-Salas, Paula
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Oxford University Press 2022
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Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9193813/
http://dx.doi.org/10.1093/cdn/nzac059.007
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author Drew, Shiny
Blake, Christine
Monterrosa, Eva
Rampalli, Krystal
Khan, Abdullah Nurus Salam
Reyes, Ligia
Bukachi, Salome
Ngutu, Mariah
Frongillo, Edward
Iruhiriye, Elyse
Girard, Amy
Dominguez-Salas, Paula
author_facet Drew, Shiny
Blake, Christine
Monterrosa, Eva
Rampalli, Krystal
Khan, Abdullah Nurus Salam
Reyes, Ligia
Bukachi, Salome
Ngutu, Mariah
Frongillo, Edward
Iruhiriye, Elyse
Girard, Amy
Dominguez-Salas, Paula
author_sort Drew, Shiny
collection PubMed
description OBJECTIVES: To identify and describe how values drive food choice of vulnerable consumers in two East African countries, Kenya and Tanzania. METHODS: Secondary data analysis was conducted on focus group discussions from studies in Kenya and Tanzania. A codebook was developed based on Schwartz's theory of basic human values. A priori coding was conducted in NVivo 12 followed by a narrative comparative analysis, which included review by original principal investigators. RESULTS: Values of conservation (security, conformity, tradition), openness to change (self-directed thought and action, stimulation, indulgence), self-enhancement (achievement, power, face), and self-transcendence (benevolence dependability and caring) were prominent drivers of food choice in both settings. While tradition was an important value in food choice, new social situations and food environments rendered reprioritization, especially pertaining to youth and animal source foods. Openness to change values were readily cited, especially in peri-urban Kenya with many new foods and diverse neighborhoods. Values of independent thought and action were drivers of mothers’ food choices for families. Benevolence security and caring were drivers choices for child feeding and selecting trustworthy food vendors. Many participants described how values existed in tension. For example, changes in livelihood led to a reprioritization of values like stimulation or indulgence over tradition. CONCLUSIONS: Values were important drivers of food choice in both settings, particularly for meat. Future efforts to promote healthy, sustainable diets will require policy and broad consumer support to succeed. Examining the values that drive food choice in different contexts is necessary especially to minimize unintended consequences, controversy, and perhaps opposition in the implementation of policies and programs. FUNDING SOURCES: UK Government's Foreign, Commonwealth, and Development Office and the Bill & Melinda Gates Foundation; the views expressed do not necessarily reflect the UK Government's official policies.
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spelling pubmed-91938132022-06-14 How Schwartz’ Basic Human Values Influence Food Choices in Kenya and Tanzania Drew, Shiny Blake, Christine Monterrosa, Eva Rampalli, Krystal Khan, Abdullah Nurus Salam Reyes, Ligia Bukachi, Salome Ngutu, Mariah Frongillo, Edward Iruhiriye, Elyse Girard, Amy Dominguez-Salas, Paula Curr Dev Nutr Food Choice, Markets and Policy OBJECTIVES: To identify and describe how values drive food choice of vulnerable consumers in two East African countries, Kenya and Tanzania. METHODS: Secondary data analysis was conducted on focus group discussions from studies in Kenya and Tanzania. A codebook was developed based on Schwartz's theory of basic human values. A priori coding was conducted in NVivo 12 followed by a narrative comparative analysis, which included review by original principal investigators. RESULTS: Values of conservation (security, conformity, tradition), openness to change (self-directed thought and action, stimulation, indulgence), self-enhancement (achievement, power, face), and self-transcendence (benevolence dependability and caring) were prominent drivers of food choice in both settings. While tradition was an important value in food choice, new social situations and food environments rendered reprioritization, especially pertaining to youth and animal source foods. Openness to change values were readily cited, especially in peri-urban Kenya with many new foods and diverse neighborhoods. Values of independent thought and action were drivers of mothers’ food choices for families. Benevolence security and caring were drivers choices for child feeding and selecting trustworthy food vendors. Many participants described how values existed in tension. For example, changes in livelihood led to a reprioritization of values like stimulation or indulgence over tradition. CONCLUSIONS: Values were important drivers of food choice in both settings, particularly for meat. Future efforts to promote healthy, sustainable diets will require policy and broad consumer support to succeed. Examining the values that drive food choice in different contexts is necessary especially to minimize unintended consequences, controversy, and perhaps opposition in the implementation of policies and programs. FUNDING SOURCES: UK Government's Foreign, Commonwealth, and Development Office and the Bill & Melinda Gates Foundation; the views expressed do not necessarily reflect the UK Government's official policies. Oxford University Press 2022-06-14 /pmc/articles/PMC9193813/ http://dx.doi.org/10.1093/cdn/nzac059.007 Text en © The Author 2022. Published by Oxford University Press on behalf of The International Society for Human and Animal Mycology. https://creativecommons.org/licenses/by-nc/4.0/This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (https://creativecommons.org/licenses/by-nc/4.0/), which permits non-commercial re-use, distribution, and reproduction in any medium, provided the original work is properly cited. For commercial re-use, please contact journals.permissions@oup.com
spellingShingle Food Choice, Markets and Policy
Drew, Shiny
Blake, Christine
Monterrosa, Eva
Rampalli, Krystal
Khan, Abdullah Nurus Salam
Reyes, Ligia
Bukachi, Salome
Ngutu, Mariah
Frongillo, Edward
Iruhiriye, Elyse
Girard, Amy
Dominguez-Salas, Paula
How Schwartz’ Basic Human Values Influence Food Choices in Kenya and Tanzania
title How Schwartz’ Basic Human Values Influence Food Choices in Kenya and Tanzania
title_full How Schwartz’ Basic Human Values Influence Food Choices in Kenya and Tanzania
title_fullStr How Schwartz’ Basic Human Values Influence Food Choices in Kenya and Tanzania
title_full_unstemmed How Schwartz’ Basic Human Values Influence Food Choices in Kenya and Tanzania
title_short How Schwartz’ Basic Human Values Influence Food Choices in Kenya and Tanzania
title_sort how schwartz’ basic human values influence food choices in kenya and tanzania
topic Food Choice, Markets and Policy
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9193813/
http://dx.doi.org/10.1093/cdn/nzac059.007
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