To Eat or Not To Eat: Seafood Consumption Habit Formation.

Abstract

Healthy development and nutritional sufficiency have long been linked to consumption of a well-balanced diet, especially in primary school age children. Seafood products have been identified as a key component of a healthy diet. The consumption habits of a balanced and sustainable diet in children needs to be examined while taking into account family and environmental factors which influence eating habit formation in young children. The family setting is the first place where children acquire examples and principles of their own eating habits. Therefore, this study explores the effects of family eating habits on seafood consumption habit formation in children. Seafood intake diaries, pictures of consumed meals, as well as in-depth interviews formed a pilot study which included 4 families. The collected results were thematically analysed and underpinned by principles of the Theory of Planned Behaviour, Stages of Change Model, and Social Cognitive Theory. The pilot study results revealed an array of attitudes and preferences, norms (e.g. religion and parental duty), perceived drivers (e.g. health benefits) and perceived barriers (e.g. affordability and availability) which influence the formation of sustainable eating habits in children. A range of strategies (internal and external) for assisting appropriate eating habit formation including consumption of sustainable seafood by children are discussed.