How French children food representations and tastes vary according to their social backgrounds: a study of disparities in food habitus

ABSTRACT

The diet of individuals is influenced by social and cultural factors. Children’s food tastes and representations, being principally transmitted by their parents, are likely to depend on their social backgrounds. As it is known that parents’ feeding strategies and food education differ depending on their social positions, this study aimed at examining how food representations and tastes vary among children. A qualitative sociological study, using semi-structured interviews, was conducted with 40 children, aged from 9 to 11 years, from four French elementary schools. Results showed that children from disadvantaged social backgrounds mentioned less foods, seemed to have a less varied diet, to consume less vegetables, and to enjoy eating ultra-processed foods more than other children. Different food habitus were found, that can be put into perspective using Bourdieu’s distinction theory, including different preoccupations regarding health and necessity among social groups. Disparities in children's food habitus could be theoretically linked with observed and growing social inequalities in health, when taking into consideration the potential practises that these habitus imply, and their probable effects on health. Participatory food education classes at school could aim to reduce such disparities, although some concerns and limits must be acknowledged.

KEYWORDS:

• Children
• diet
• food representations
• tastes
• social inequalities in health

Acknowledgement

This study has been possible thanks to the permission and cooperation of each school principals, teachers and children parents (as well as children’s participation), that are greatly thanked for their help.

Disclosure statement

No potential conflict of interest was reported by the author(s).

Ethics approval statement and participants consent

This study obtained ethical approval from the ethics committee of University of Caen Normandy. Each school principals, teachers and parents had given their permission and full consent for each children’s participation. Children’s names were anonymised in accordance with the authorisations obtained from the responsible.

Notes

1 Tomme is a traditional French cheese produced in the French Alps.

Additional information

Funding

The author(s) reported there is no funding associated with the work featured in this article.