Consumption of packaged food and associated factors among adults aged 18–30 years: a cross-sectional study in Kerala

IF 1 Q4 FOOD SCIENCE & TECHNOLOGY Nutrition & Food Science Pub Date : 2023-10-24 DOI:10.1108/nfs-05-2023-0102
Thottasseri Haseena, Sibasis Hense, Prakash Babu Kodali, Kavumpurathu Raman Thankappan
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Abstract

Purpose Literature on packaged food consumption and associated factors in Kerala is limited. This study aims to find out consumption pattern of packaged food and the factors associated with it among young adults in Kerala. Design/methodology/approach The authors conducted a cross-sectional survey among 384 young adults aged 18–30 years selected using multistage cluster sampling. Information on packaged food consumption and sociodemographic factors was collected using a structured, pre-tested interview schedule. Binary logistic regression analysis was done to find out the factors associated with packaged food consumption. Findings Among the participants, 85.7% (95% CI = 81.9%–88.9%) reported consuming packaged food at least once a week, and 45% (95% CI = 40.4%–50.3%) reported consuming packaged food more than two times a week. Individuals who were employed [adjusted odds ratio (AOR) = 1.71, 95% CI = 1.06–2.76], who consume packaged food without a fixed routine (AOR = 2.24, 95% CI = 1.18–4.28), those without previous attempts to reduce packaged food consumption (AOR = 3.45, 95% CI = 1.72–6.91) and those who preferred packaged food for their taste and flavor (AOR = 1.73, 95% CI = 1.09–2.74) had greater odds of consuming packaged food more than two times a week compared to their counterparts. Originality/value Packaged food is frequently consumed by more than 40% of young adults in Kerala. Efforts focused on individuals (such as building awareness and taxing packaged foods) are warranted to control packaged food consumption among young adults.
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在喀拉拉邦18-30岁的成年人中,包装食品的消费及其相关因素:一项横断面研究
在喀拉拉邦包装食品消费和相关因素的文献是有限的。本研究旨在找出包装食品的消费模式和与之相关的因素在喀拉拉邦的年轻人。设计/方法/方法采用多阶段整群抽样的方法,对384名18-30岁的年轻人进行了横断面调查。使用结构化的、预先测试的访谈时间表收集包装食品消费和社会人口因素的信息。通过二元logistic回归分析,找出影响包装食品消费的因素。在参与者中,85.7% (95% CI = 81.9%-88.9%)报告每周至少食用一次包装食品,45% (95% CI = 40.4%-50.3%)报告每周食用包装食品两次以上。有工作的个体[调整优势比(AOR) = 1.71, 95% CI = 1.06-2.76]、没有固定习惯食用包装食品的个体(AOR = 2.24, 95% CI = 1.18-4.28)、以前没有尝试过减少包装食品消费的个体(AOR = 3.45, 95% CI = 1.72-6.91)和那些喜欢包装食品口味和风味的个体(AOR = 1.73, 95% CI = 1.09-2.74)每周食用包装食品超过两次的几率高于他们的同行。喀拉拉邦40%以上的年轻人经常消费包装食品。有必要对个人进行努力(如提高意识和对包装食品征税),以控制年轻人对包装食品的消费。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
Nutrition & Food Science
Nutrition & Food Science FOOD SCIENCE & TECHNOLOGY-
CiteScore
2.80
自引率
8.30%
发文量
85
期刊介绍: Nutrition & Food Science* (NFS) is an international, double blind peer-reviewed journal offering accessible and comprehensive coverage of food, beverage and nutrition research. The journal draws out the practical and social applications of research, demonstrates best practice through applied research and case studies and showcases innovative or controversial practices and points of view. The journal is an invaluable resource to inform individuals, organisations and the public on modern thinking, research and attitudes to food science and nutrition. NFS welcomes empirical and applied research, viewpoint papers, conceptual and technical papers, case studies, meta-analysis studies, literature reviews and general reviews which take a scientific approach to the following topics: -Attitudes to food and nutrition -Healthy eating/ nutritional public health initiatives, policies and legislation -Clinical and community nutrition and health (including public health and multiple or complex co-morbidities) -Nutrition in different cultural and ethnic groups -Nutrition during pregnancy, lactation, childhood, and young adult years -Nutrition for adults and older people -Nutrition in the workplace -Nutrition in lower and middle income countries (incl. comparisons with higher income countries) -Food science and technology, including food processing and microbiological quality -Genetically engineered foods -Food safety / quality, including chemical, physical and microbiological analysis of how these aspects effect health or nutritional quality of foodstuffs
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