Food choices in transition : newly weds' negotiations of a joint food system

Abstract

Changes in food choice taking place during the transition from single to married status is still, to date, an under researched area especially locally. The purpose of this study was to investigate how marriage influences the food choices of Maltese newly wed couples. A Food Choice Process Model sought to uncover the myriad factors and negotiations associated with joint food choices. Changes in newly weds' portion sizes and consumption of balanced meals on a daily basis were also explored. A collective case study design comprising of a multi-method approach was used. Data was gathered using semi-structured interviews, nutritional assessments through a three day food diary and food diary reflections conducted two months pre marriage and four months post marriage on an individual basis. Seven couples, who volunteered and did not cohabit or have any children prior to marriage, whose age ranged between 25-35, were enrolled. Analysis showed that marriage is a time of dietary change and adjustments and that partners influence each other's eating behaviours. The husbands' diet was improved through an increase in vegetable consumption and a decrease in sugary food items and red meat. Conversely, women increased their consumption of sugary, fatty and oily food items as well as that of red meat though the majority of females also increased their vegetable daily intake. Some couples recorded more balanced average daily servings of some major food groups post marriage. Consumption of vegetables remained low in relation to the recommended daily servings set by the World Health Organisation (2000). Food provision was predominantly a female gendered role. Some characteristics which contributed towards shaping joint food choices included: prior family food attributes; couple's initial dietary congruity/incongruity; value of eating a proper meal together; 'partner food'; health beliefs and weight attitudes; money and facilities; culinary skills and knowledge; commensality; and contextual aspects. Couples manifested problem-solving approaches when negotiating joint food choices, accompanied by elements of contending and concession. The main contributors to conflict were related to food work, initial dietary incongruity and commensality circles. Food individualism and partner food were readily used by some couples to help avoid food choice conflicts. Local health and nutrition related interventions targeting couples to be married can help newly weds adopt healthier joint food choice negotiations, contributing to healthier patterns of Maltese family diets.