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Please use this identifier to cite or link to this item: https://t2-4.bsc.es/jspui/handle/123456789/64232
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dc.creatorCaplan, P., University of London, Goldsmiths College, Department of Anthropologyen
dc.date2008-07-07T00:00:00Zen
dc.identifier10.5255/UKDA-SN-5801-1-
dc.identifier5801-
dc.identifierhttp://doi.org/10.5255/UKDA-SN-5801-1-
dc.identifier.urihttps://t2-4.bsc.es/jspui/handle/123456789/64232*
dc.description<P>Abstract copyright UK Data Service and data collection copyright owner.</P>en
dc.descriptionThis anthropological study was established to investigate people's own notions of the relationship between the food they ate and their health. In order to do this it was considered important to situate food choices in their social and cultural context.<br> <br> The first project (Phase I) was set in Lewisham, an urban area of London. A second project (Phase II), designed to provide comparative data with Phase I, was located in and around Newport (Pembrokeshire), a rural area on the west coast of Wales.<br> <br> The aims and objectives of the study were:<br> <ul><li>to accumulate new information on food choices in Britain and the processes - social, cultural, political and economic - which lead to such choices in a diversity of settings, and in a rapidly changing situation</li><br> <li>to encourage greater understanding of people's ideas about the relationship between food and health which may prove of practical use in seeking to improve diet and therefore morbidity and mortality rates</li><br> <li>to refine anthropological theory and methodology in the area of food and diet by combining the approaches of political economy and cultural analysis</li><br> <li>by working at the micro-level, but situating the research in a much broader political, economic and geographical, as well as historical context</li><br> <li>to demonstrate the value of anthropological analysis, especially the importance of symbolism, categorisation, and social relationships in the understanding of people's choice of diet</li></ul><br> Phase I was located in the London borough of Lewisham. A variety of methods was used in this research, including open-ended, semi-structured interviews with both general informants and with retail, catering and health professionals. General informants included men and women of all ages, both black and white British, from middle and working class backgrounds.<br> <br> Phase II of the study was located in the small rural town of Newport. This replicated the methods of Phase I. Alongside retail, catering and health professionals, general informants in Phase II included middle- and working-class men and women of all ages, both Welsh and English-speaking. In addition, during the holiday season, a sample of tourists were interviewed. Selected local informants also kept 7-day food diaries. The researcher also engaged in participant observation by joining several local associations, attending meetings and other activities.<br> <br> In addition to the documentation available for download, there is one box of paper documentation (e.g., grey literature, publications, shoppers’ surveys, etc.) available at the National Social Policy and Social Change Archive at the Albert Sloman Library Special Collections, University of Essex.<br> <br> Further information can be found at the <a href="http://www.goldsmiths.ac.uk/anthropology/staff/pat-caplan/project-UK-phase1.php" title ="Concepts of Healthy Eating Food Research: Phase I">project Phase I</a> web page and <a href="http://www.goldsmiths.ac.uk/anthropology/staff/pat-caplan/project-UK-phase2.php" title="Concepts of Healthy Eating Food Research: Phase II">project Phase II</a> web page or at the ESRC award page for <a href="http://www.esrcsocietytoday.ac.uk/ESRCInfoCentre/ViewAwardPage.aspx?awardnumber=L209252025" title="Concepts of Healthy Eating Food Research: Phase I">Phase I</a> and <a href="http://www.esrcsocietytoday.ac.uk/ESRCInfoCentre/ViewAwardPage.aspx?awardnumber=L209252045" title="Concepts of Healthy Eating Food Research: Phase II">Phase II</a>.<br> <br>en
dc.description<B>Main Topics</B>:<BR>en
dc.descriptionAfro-Caribbean, age, alternative lifestyles, alternatives, body and embodiment, BSE, class, culture, dieting, eating disorders, ethnicity, food and health, food choices, food panics, gender, healthy eating, identity, medical anthropology, permaculture, social anthropology, supermarkets, tourist food, vegetarian.en
dc.languageen-
dc.rightsCopyright P. Caplanen
dc.subjectTOURISMen
dc.subjectHOLIDAYSen
dc.subjectHOTEL AND CATERING INDUSTRYen
dc.subjectTOURIST ACCOMMODATIONen
dc.subjectLIFE STYLESen
dc.subjectWELSH (LANGUAGE)en
dc.subjectNATIONAL IDENTITYen
dc.subjectAGRICULTUREen
dc.subjectAGRICULTURAL WORKERSen
dc.subjectFARMERSen
dc.subjectSCHOOL MEALSen
dc.subjectFOODen
dc.subjectCOOKINGen
dc.subjectCATERINGen
dc.subjectCANTEENSen
dc.subjectHOTELSen
dc.subjectRESTAURANTSen
dc.subjectPUBLIC HOUSESen
dc.subjectDOMESTIC RESPONSIBILITIESen
dc.subjectHOUSEHOLD BUDGETSen
dc.subjectHOUSEHOLDSen
dc.subjectHEALTHY EATINGen
dc.subjectHEALTHen
dc.subjectOBESITYen
dc.subjectHUNGERen
dc.subjectHEALTH FOODSen
dc.subjectPERSONAL IDENTITYen
dc.subjectMEDICAL HISTORYen
dc.subjectHEALTH ADVICEen
dc.subjectLIFESTYLE AND HEALTHen
dc.subjectHEALTH PROFESSIONALSen
dc.subjectACCESS TO HEALTH SERVICESen
dc.subjectCOMMUNITY HEALTH SERVICESen
dc.subjectMEDICAL CENTRESen
dc.subjectHEALTH PROMOTIONen
dc.subjectMORAL BEHAVIOURen
dc.subjectEMOTIONAL STATESen
dc.subjectLIFE CYCLEen
dc.subjectMASS MEDIA EXPOSUREen
dc.subjectFAMILY INFLUENCEen
dc.subjectSMOKINGen
dc.subjectSOCIAL CLASSen
dc.subjectEATING DISORDERSen
dc.subjectGENDERen
dc.subjectAGE GROUPSen
dc.subjectWHITE PEOPLEen
dc.subjectBLACK PEOPLEen
dc.subjectETHNIC GROUPSen
dc.subjectVEGETARIANISMen
dc.subjectWEIGHT CONTROLen
dc.subjectBOVINE SPONGIFORM ENCEPHALOPATHYen
dc.subjectLARGE SHOPSen
dc.subjectSMALL SHOPSen
dc.subjectCULTUREen
dc.subjectANTHROPOLOGYen
dc.subject1992-1996en
dc.subjectEngland and Walesen
dc.titleConcepts of Healthy Eating Food Research: Phases I and II, 1992-1996en
dc.typeDataseten
dc.coverageEngland and Walesen
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