Community group members' thoughts when rating their diet: a qualitative study

Authors: Walls, Tameka; LANDRY, ALICIA - University Of Southern Mississippi; Thomson, Jessica

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 2/10/2025
Publication Date: N/A
Citation: N/A

Interpretive Summary:

Technical Abstract: Objective: The study objective was to explore what individuals think about when asked to rate their diet quality. Methods: The study was conducted from October 2023 to April 2024, using semi-structured interview with open-ended questions. A convenience sample of small-scale farmers, school food service directors, health clinic clients, and university staff residing in Mississippi and Arkansas participated in eight virtual focus group discussions using Zoom platform. The audio recordings of discussions were transcribed using NVivo followed by thematic analysis. Themes and subthemes were coded using an inductive approach. Results: Four subthemes emerged for description of diet: balance, consideration for others, convenience, and location. Four Subthemes emerged for quality of diet: availability/access,culture/tradition, health considerations, and making better choices. Three subthemes emerged for healthy food: Composition/preparation, nourishing benefits, and taste/flavor. Three subthemes emerged for unhealthy food: addicting/overconsumption, composition/preparation, and undesirable effects. Three subthemes emerged for nutrition knowledge: audience specific, general knowledge, and ambivalence. Three subthemes emerged for food shopping: food types, family influence/preference, and planning. Conclusions and Implications: Factors shaping how individuals perceive their diet are complex with intertwining components. Understanding the complexity involved in self-perceptions of diet quality will help us better quantify perceptions and link to Measurable diet outcomes.