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首页> 外文期刊>Appetite >Knowledge about food classification systems and value attributes provides insight for understanding complementary food choices in Mexican working mothers
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Knowledge about food classification systems and value attributes provides insight for understanding complementary food choices in Mexican working mothers

机译：有关食物分类系统和价值属性的知识为理解墨西哥职业母亲的补充食物选择提供了见识

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Knowledge about mothers' perceptions of food classification and values about complementary feeding is necessary for designing educational and food supply interventions targeted to young children. To determine classification, attributes, and consumption/preparation routines of key complementary foods, 44 mothers of children < 2 y of age in 14 manufacturing businesses were studied. Using 31 key foods, we conducted free-listings, pile-sort, and food attributes exercises. Hierarchical clustering showed that mothers identified nine classes of key foods, including milk derivatives, complements, junk food, infant products, chicken parts, and other meats. From multidimensional scaling, mothers used three primary classification systems: food groups, food introduction stages, and food processing. Secondary classification systems were healthy-junk, heavy-light, hot-cold, good-bad fat, and main dish-complement Child health and nutrition, particularly vitamin content, were salient attributes. Fruits and vegetables were preferred for initiating complementary feeding on the second month of age. Consumption of guava, mango, and legumes, however, was associated with digestive problems (empacho). Red meats were viewed as cold-type, heavy, and hard, not suitable for young children, but right for toddlers. Chicken liver was considered nutritious but dirty and bitter. Egg and fish were viewed as a vitamin source but potentially allergenic. Mothers valued vitamin content, flavor, and convenience of processed foods, but some were suspicious about expiration date, chemical and excessive sugar content and overall safety of these foods. Mothers' perceptions and values may differ from those of nutritionists and program designers, and should be addressed when promoting opportune introduction of complementary foods in social programs.
机译：了解母亲对食物分类的认识以及关于补充喂养的价值观，对于设计针对幼儿的教育和食物供应干预措施是必要的。为了确定主要辅食的分类，属性和消费/制备方式，研究了14家制造企业中44名年龄在2岁以下的儿童的母亲。我们使用31种主要食品进行了免费清单，堆分类和食品属性练习。层次聚类分析显示，母亲识别出九类关键食品，包括牛奶衍生物，补品，垃圾食品，婴儿产品，鸡肉和其他肉类。从多维尺度上看，母亲使用了三个主要的分类系统：食物组，食物引入阶段和食物加工。次要分类系统是健康垃圾，轻度脂肪，冷热脂肪，好坏脂肪以及主食补充食品。儿童的健康和营养（尤其是维生素含量）是其主要特征。最好在第二个月开始使用水果和蔬菜作为辅食。然而，食用番石榴，芒果和豆类食品与消化系统疾病有关（气喘吁吁）。红肉被认为是冷肉，厚重且坚硬，不适合幼儿，但适合幼儿。鸡肝被认为具有营养，但又脏又苦。鸡蛋和鱼类被视为维生素的来源，但具有潜在的致敏性。母亲们珍视加工食品中的维生素含量，风味和便利性，但有些人对这些食品的有效期，化学和糖分含量过高以及总体安全性表示怀疑。母亲的观念和价值观可能与营养学家和计划设计者的观念和价值观有所不同，在促进在社会计划中适当引入补充食品时应予以解决。

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