Perceptions of Processed Foods Among Low-Income and Immigrant Parents

• Published in: Health education & behavior Vol. 47; no. 1; pp. 101 - 110
• Main Authors: Bleiweiss-Sande, Rachel, Goldberg, Jeanne, Evans, E. Whitney, Chui, Kenneth, Sacheck, Jennifer
• Format: Journal Article
• Language: English
• Published: Los Angeles, CA SAGE Publications 01-02-2020; SAGE PUBLICATIONS, INC
• Subjects: Adult; Age Differences; Child; Children; Classification; Classification systems; Communication; Diet, Healthy; Educational Attainment; Emigrants and Immigrants; Ethnic groups; Ethnicity; Fast Foods; Female; Focus Groups; Food; Food Handling; Food packaging; Food processing; Food Processing Occupations; Food selection; Gender Differences; Grade 4; Grade 5; Grade 6; Health literacy; Healthy food; Hispanic Americans; Humans; Immigrants; Income; Information processing; Knowledge Level; Literacy; Low Income Groups; Male; Meaning; Minority & ethnic groups; Minority Groups; Misconceptions; Noncitizens; Nutrition; Packaging; Parent Attitudes; Parent Background; Parents; Parents & parenting; Parents - psychology; Perception; Perceptions; Poverty; Preferences; Processed foods; Racial Differences; Snack foods; Snacks; Socioeconomic Status; Terminology; Thematic Approach; Urban Areas; health literacy; family health; food; processed foods; ultra-processed; race/ethnicity
• ISSN: 1090-1981; 1552-6127
• DOI: 10.1177/1090198119885419

Background. Parent-aimed guidance on the topic of processed foods may help limit highly processed foods in children’s diets, but little is known about parent understanding and perceptions of these products. Aims. To determine how parent perceptions of processing align with processing classification systems used in research, and to identify opportunities for future research in communicating information about processed foods. Method. Six focus groups with lower income, racial/ethnic minority and immigrant parents of fourth to sixth graders (n = 37) were conducted. Parents were asked to discuss their views on terminology related to food processing, classification of foods according to their processing level, the healthfulness of select foods, and criteria for choosing snacks for their children. Focus groups were guided by a thematic approach. NVivo 12 (QSR International) was used to facilitate analyses. Results. Thirty mothers and seven fathers participated. Two thirds (62%) were foreign-born; 38% identified as Hispanic. The term “processing” lacked consistent meaning among parents, with variation by immigrant status. Participants associated highly processed foods with convenience, packaging, and added ingredients; “less-processed” versions of foods (e.g., fresh; homemade) were perceived as healthier. Children’s preferences were the main criteria for choosing snacks. Foreign-born parents were more likely to associate processed foods with positive characteristics (e.g., properly cooked). Conclusion. The concept of food processing is an area of misconception among parents, providing an opportunity for education that may be extended to larger audiences. A universally accepted definition of food classification by processing level is necessary to effectively communicate the link between processing and healthfulness.