Jane Dai1, Nur Fadzlina Zulkefli2, Foong Ming Moy2, Debbie L Humphries3. 1. Department of Health Policy and Management, Harvard T.H. Chan School of Public Health, Boston, MA. Electronic address: iadenajj@gmail.com. 2. Department of Social and Preventive Medicine, Faculty of Medicine, University of Malaya, Kuala Lumpur, Malaysia. 3. Department of Epidemiology of Chronic Disease, School of Public Health, Yale University, New Haven, CT.
Abstract
OBJECTIVE: To explore how working women in metropolitan Malaysia make food decisions. DESIGN: A grounded theory approach and semistructured interviews. SETTING: A large university in metropolitan Malaysia. PARTICIPANTS: Twenty-four female employees purposively recruited to vary in ethnicity, body mass index, age, and marital status via convenience sampling. PHENOMENON OF INTEREST: Perceptions of sociocultural influences on healthy eating behavior among working women. ANALYSIS: Researchers audio-recorded interviews and analyzed verbatim transcripts. RESULTS: Working women shared a desire to eat a healthier, more balanced diet by reducing processed food consumption through home-cooked meals. Participants described aspects of their living situations and cultural values about food that made it seem impossible to change their diets. Living with other people limited their ability to cook the food they wanted to eat. In addition, unspoken rules about communal eating in Malaysia, such as not refusing food and not wasting food, prevented working women from practicing healthy eating. CONCLUSIONS AND IMPLICATIONS: In this population of working women in metropolitan Malaysia, experiences of time scarcity and limited sociocultural support for behavior change were major barriers to healthy eating. Interventions could prioritize leveraging these realities about food to facilitate environments in which women feel like they have control of their own food intake.
OBJECTIVE: To explore how working women in metropolitan Malaysia make food decisions. DESIGN: A grounded theory approach and semistructured interviews. SETTING: A large university in metropolitan Malaysia. PARTICIPANTS: Twenty-four female employees purposively recruited to vary in ethnicity, body mass index, age, and marital status via convenience sampling. PHENOMENON OF INTEREST: Perceptions of sociocultural influences on healthy eating behavior among working women. ANALYSIS: Researchers audio-recorded interviews and analyzed verbatim transcripts. RESULTS: Working women shared a desire to eat a healthier, more balanced diet by reducing processed food consumption through home-cooked meals. Participants described aspects of their living situations and cultural values about food that made it seem impossible to change their diets. Living with other people limited their ability to cook the food they wanted to eat. In addition, unspoken rules about communal eating in Malaysia, such as not refusing food and not wasting food, prevented working women from practicing healthy eating. CONCLUSIONS AND IMPLICATIONS: In this population of working women in metropolitan Malaysia, experiences of time scarcity and limited sociocultural support for behavior change were major barriers to healthy eating. Interventions could prioritize leveraging these realities about food to facilitate environments in which women feel like they have control of their own food intake.