A Content Analysis of Food References in Television Programming Specifically Targeting Viewing Audiences Aged 11 to 14 Years.

Auteur(s) :
Roseman MG., Poor M., Stephenson TJ.
Date :
Nov, 2013
Source(s) :
Journal of nutrition education and behavior., J Nutr Educ Behav.. # p
Adresse :
Department of Nutrition and Hospitality Management, School of Applied Sciences, University of Mississippi, University, MS. Electronic address: [email protected].

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OBJECTIVE
Examine food in cable television programming specifically targeting 11- to 14-year-olds ("tweens").

DESIGN
Content analysis of food-related scenes (FRS)-in which food was shown, mentioned, and/or consumed-in 880 minutes of programming was conducted.

SETTING
Five days of afternoon/early evening television programs on the Disney Channel.

MAIN OUTCOME MEASURES AND ANALYSIS
Food references were compared with USDA MyPlate and classified according to modified Ratio of Recommended to Restricted Food Components.

RESULTS
The authors found 331 FRS, averaging 16.6 scenes/h. Preponderance of FRS was physiological needs (40.7%), followed by display (10%), party (8.5%), social event (8%), and retail store (6.6%). Snacks dominated 41% of FRS, and breakfast, lunch, and dinner were much lower in frequency. Half of FRS was visual only, followed by verbal only. Food references were not congruent with MyPlate recommendations; 42% of food items did not fit into MyPlate food groups. Only 24% of food items were fruit or vegetables, which is considerably less than recommended by MyPlate guidelines. Using modified Ratio of Recommended to Restricted Food Components, 66% of food items scored < 1.0, signifying less nutritious.

CONCLUSIONS AND IMPLICATIONS
Tween television programming regularly includes non-nutritious food, which likely influences tweens' attitudes and behaviors. Television programming may consider past approaches to tobacco smoking and health messages on television. More attention is warranted regarding television programming by nutrition educators, researchers, health professionals, and industry specialists.

Source : Pubmed
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