Why do People Prefer to Eat Low-Fat Food - Essay Example

Why people prefer to eat low-fat food?(research paper) Aim and objective The food industry worldwide is facing an ever-increasing consumer demand forlow or reduced-fat foods. The main aim of this study is to examine the motivating factors for people to eat low-fat food. An important objective is to determine whether low-fat food consumption follows an ‘informed’ choice or it is just a fad. Literature Review Until about 20 years ago, the problem of obesity was faced mainly by the developed countries. However, with transformations in global economies particularly in the developing countries of Asia, undernutrition is quickly being replaced by overweight and obesity (Monteiro et al., 2004). In the U.S., obesity is almost an epidemic with nearly 65% of the adult population being estimated to be either overweight or obese (Hedley et al., 2004). The rapid economic and social changes that have occurred in China and other developing countries have also been associated with changes in diet, physical activity and health. Higher fat diets, and high incidence of obesity are found among lower-income and rural Chinese as well (Wang et al., 2006). Global availability of cheap vegetable oils and fats is one of the reasons for the observed increase in fat consumption among low-income nations (Drewnowski & Popkin, 1997). Consumption of fast food is associated with higher caloric intake and the excess calories consumed will contribute to obesity, excess sodium intake, and higher saturated fat intake as well (Lin & Frazao, http://findarticles.com). The science of nutrition has changed significantly in recent years, and information on healthy eating, wrong diet and its health effects is readily available in magazine articles. People have more access to the Internet, print media, and TV for nutrition advice than before. Information on the benefits of eating low-fat foods is easily available (www.medicinenet.com/script/main/art.asp?articlekey=51537). Public health initiatives of government institutes also offer information on low-fat foods e.g., the Obesity Education Initiative of the National Heart Lung & Blood Institute in the U.S. (http://www.nhlbi.nih.gov/health/public/heart/obesity/lose_wt/lcal_fat.htm). College students are also becoming health-conscious and seek advice from online sources (http://askville.amazon.com/SimilarQuestions.do?req=low-fat-easy-quick-vegetarian-cookbook-college-student). Several universities too offer healthy eating tips to students online e.g., University of Oregon (http://healthed.uoregon.edu/10tips.htm). In addition to the health benefits, it has become a fashion for many people, even those with higher education, to follow food fads such as low-fat diet fads. Especially young women are prone to follow such food fads since being thin is a modern craze (www.annecollins.com/eating-disorders/statistics.htm). Therefore, it would be relevant to study the various factors that motivate people to choose a low-fat diet. Research Philosophy, Strategy and Methodology Phenomenology is the basic philosophy of this research. The study attempts to find out the reasons that prompt people especially the youth of today to prefer low-fat foods. The approach of phenomenology involves studying a small number of subjects through elaborate and broad-based questioning. It is a qualitative form of investigation where the researcher tries to understand the topic under discussion from the viewpoints of the participants (Easterby-Smith et al., 2001). Instead of the hypothetical deductive approach of Positivism, the approach of Phenomenology will be to understand how the practices and meanings are formed by the participants to achieve their goal. The interpretation by the researcher will be unique and not generalized or biased by the researcher’s assumptions (Bednall, 2006). The research strategy will be to allow the participants in the study to “tell their own story, in their own terms” (Daniels, 2005). Of the variety of methods available for phenomenologically-based research, this study will use written descriptions by the participants. With regard to the research methodology, a questionnaire will be used for data collection. The inclusion of several participants allows a wider range of view points to be obtained from the participants (Saunders et al, 2007). The research approach will have a flexible structure that permits changes in the methodology as the research progresses. Ethical Implications/ Ethics Form As a business student at Staffordshire University, the research that is currently being undertaken by me is a study that examines why people prefer to consume low-fat foods. I will be guided by Staffordshire University’s procedures in ensuring that the proposed research complies with the prevailing ethical standards. The researcher should ensure that participation is voluntary and the participants can withdraw from the process if they so desire; the informed consent of all the participants is obtained; there is no harm, embarrassment, discomfort or pain caused to the participants; the privacy of the participants will be strictly respected; the participants are not misled about any area of research; confidentiality and anonymity of the participants will be maintained; the analysis and report will not cause embarrassment, stress, discomfort or pain to the participants, and the behavior and objectivity of the researcher are above reproach. Questionnaire Design The questionnaire is designed specifically to elicit responses from the participants as to the reasons for their preference for low-fat foods. Based on the requirements for Phenomenological methodology, the sample size will be 15 and the estimated response rate 100%. That is, Sample size (n) = 15 Estimated response rate (re %) = 100% Na = n x 100 / re%= 15 x 100 / 100 = 15 The questionnaire will attempt to obtain data on the major reasons that motivate people to preferentially seek low-fat foods for consumption. The following questions will make up the questionnaire. 1. Do you prefer to consume low-fat foods for reasons of (a) health (b) weight (c) fashion 2. What is your source of information for the above? (a) Media (e.g., magazines/newspaper/books) (b) Friend (c) Doctor 3. Which of the following do you consume and which do you avoid? Full cream milk, skimmed milk, ice cream, red meat, chicken, fish, butter, margarine, nuts, soya milk, cheese, pizza 4. Which do you think is more tasty, high-fat or low-fat food? 5. Do you like to eat fast food? 6. What is the main benefit of low-fat containing foods? Question 1 essentially tries to find the major reason for the participant’s preference for low-fat food. The reasons can be for a healthy life, to reduce/maintain weight, or a food fad. Question 2 gives a clue as to whether low-fat food consumption is a well-informed choice or due to peer pressure. Question 3 presents a mixed variety of high and low-fat foods to test the knowledge of the participant regarding the same. Question 4 is based on the fact that fat adds flavor to many foods, such as meats and dairy products. A person knowing that high-fat foods are tastier but prefers to eat low-fat foods indicates a strong determination in his food preference as well as strong will power. Question 5. A positive answer to this question would indicate that the participant is not consistent in his/her preference for low-fat foods. Question 6 will show the awareness of the participant regarding fatty foods in general. Data Analysis Answer to Question 1 will distinguish as to whether the participant sees a strong relationship between a low-fat diet and health or views consumption of low-fat foods as the fashion trend. If the participant is indeed serious about the health effects, then it is likely that he/she will be equally well-informed about the importance of other nutrients (carbohydrates, proteins) in the diet. If the preference for low-fats is because of a fad, then it can be assumed that the person will not be following a healthy diet. From the data obtained for this question, the frequencies and percentages of participants preferring to consume low-fat foods for reasons of a healthy diet, to lose weight or as a fad can be statistically calculated. It will be necessary to enlist participants of a similar age group since the reasons for adopting low-fat diets might be dependent on the age of the participant. E.g., younger participants might mainly be driven by considerations of a “fashionable trend” in consuming low-fat foods. Answer to Question 2 will indicate if the low-fat diet adopted by the participant is by necessity (if recommended by the doctor) or by choice (other sources). Answer to Question 3 will indicate how well informed the participant is regarding high- and low-fat foods. It will also give a clue as to whether the participant can make an educated choice between the various food items for consumption. Answer to Questions 4 and 5 and will indicate which of the participants are serious about consuming low-fat foods and which of them might change their preference. Evaluation Obesity and faulty diet practices are on the rise worldwide. However, public health campaigns, magazine articles, internet etc. have increased the awareness regarding the link between high- and saturated fats and obesity and heart problems in the general public. This research will attempt to analyze the knowledge, motivation and reasons for low-fat food preference in a selected group (students and young adults of both sex) of 15 participants. The social and educational status can influence diet patterns especially in young adults. This aspect can be controlled by having university students as participants. Since the sample is small, the study will not be able to perform statistically valid correlation between age and the reason for preferring low-fat foods. References Bednall, J. 2006. Devising a phenomenological study within the qualitative paradigm. Proceedings Western Australian Institute for Educational Research Forum 2006. Accessed 15 December 2009 http://www.waier.org.au/forums/2006/bednall.html Daniels, V. 2005. Lecture on phenomenology. Rhonert Park, CA: Sonoma State University, 2000. Accessed 15 December 2009 http://www.sonoma.edu/users/d/daniels/phenomlect.html Drewnowski A, Popkin BM., 1997. The nutrition transition: new trends in the global diet. Nutrition Reviews, 55(2):31-43. Accessed 14 December 2009 http://www.ncbi.nlm.nih.gov/pubmed/9155216 Easterby-Smith, M., Thorpe, R.,& Lowe, A. 2001. Management Research: An Introduction, Sage Publications, London. ISBN: 0761972854 Hedley AA, Ogden CL, Johnson CL, et al. 2004. Prevalence of overweight and obesity among US children, adolescents, and adults, 1999-2002. JAMA, 291:2847-2850. Lin, B-H. & Frazao, E. Accessed 17 December 2009 http://findarticles.com/p/articles/mi_m3765/is_n2_v20/ai_20204703/ Monteiro CA, Conde WL, Lu B, et al., 2004. Obesity and inequities in health in the developing world. International Journal for Obesity Related Metabolic Disorders.28(9):1181–1186. Wang H, Du S, Popkin BM. 2006. Trends of Body Mass Index (BMI) distribution among Chinese adults (1989 to 2000). International Journal for Obesity.38:1–7. Read More