Food and Health

Name: Food and Health | Actor Strategies in Information and Communication
Brand: Wiley
Price: 139.99 EUR
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Actor Strategies in Information and Communication

Viviane Clavier Jean-Philippe De Oliveira(Herausgeber*in)

Wiley (Verlag)

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Erschienen am 24. Mai 2019

268 Seiten

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Inhalt

Cover
Half-Title Page
Title Page
Copyright Page
Contents
Preface
Introduction
PART 1: Public Space and Communication and Legitimization Strategies
1. Food as a Public Health Problem: Convergences and Divergences of Public and Private Actor Games
1.1. Introduction
1.2. The "crisis of confidence" in the agri-food industries
1.2.1. Food and fear
1.2.2. A generalized crisis of agri-food companies and their communication policies
1.2.3. An evolution in consumer food practices
1.3. Food as a public health issue
1.3.1. Organizations and the emergence of a societal issue
1.3.2. Constituted audiences and opinion leaders
1.4. The PNNS: communication and actors' logic
1.4.1. A consensus on the need for regulation
1.4.2. The PNNS as a framework for the State: better production for better communication?
1.5. Conclusion
1.6. References
2. From Controversy to Media Controversy: Analysis of Communication Strategies Concerning the Health Risk of Growing Limousin Apples
2.1. Introduction
2.2. The Limousin apple at the heart of a controversy
2.3. Unbalanced communication strategies
2.4. From controversy to media controversy
2.5. Conclusion
2.6. References
3. Naming "Antibiotic-Free" Meat: American Agri-Food Industry Communication between Commitment and Guaranteeing Food Safety
3.1. Globalization of the antimicrobial resistance problem and diversification of action programs
3.2. A variety of formulas to name "antibiotic-free" meat in the United States
3.3. Problematization, hypothesis and methodology
3.4. Stages of progressive communication
3.4.1. The voluntary approach
3.4.2. First naming attempts
3.4.3. Commitment through action
3.5. Emergence and use of the no antibiotics ever and no/without medically important antibiotics formulas
3.5.1. Private industry's claim and takeover of an institutional formula
3.5.2. Brand commitment and guarantee of food safety
3.6. Conclusion
3.7. Appendix. Methodological aspects: corpus building
3.7.1. The press corpus compiled for our thesis work
3.7.2. Constitution of the corpus for this chapter
3.8. References
4. From Health Responsibility to Ethical Responsibility: The Legitimization of New Vegetable Experts in France
4.1. Introduction
4.2. Expert nutritionists and the gradual erasure of the traditional expert figure
4.3. Dissemination of the socio-ecological discourse on vegetables: the dissolution of journalistic discourse in favor of "ethical" value
4.4. Chefs and culinary experts: from the acceleration of public authorities' health discourse to an integrative discourse on ethics
4.5. Conclusion
4.6. References
PART 2: Education and Prevention: A Critical Approach to Discourses and Dispositives
5. Food at School: Between Science and Norm
5.1. Introduction
5.2. Using scientific expertise to achieve public policy
5.2.1. Public policy on food education: strategic use of studies and statistics on obesity and overweight
5.2.2. The "Food Education" page of the Éduscol web portal: rewriting technocratic science
5.3. Food pedagogy and the challenge of school interdisciplinarity
5.3.1. Promoting interdisciplinarity across school subjects
5.3.2. Interdisciplinarity in teachers' discourse
5.4. Food pedagogy and food communication dispositives: applied or normative science?
5.4.1. In praise of applied science: food in school textbooks
5.4.2. Playful science as a means to promote eating behaviors
5.4.3. When students take on the role of statisticians: relaying technocratic science
5.5. Conclusion
5.6. References
6. Info-educational Dispositives to Educate Children about Nutrition
6.1. Introduction
6.2. Educating about the nutritional model
6.3. Designing info-pedagogical dispositives to educate about nutrition in schools
6.3.1. The association of multiple professionals
6.3.2. A homogeneous production
6.4. Adapted national dispositives
6.4.1. "Léo and Léa": info-educational dispositives for schools
6.4.2. A tool belonging to national public institutions
6.4.3. A tool to mobilize children
6.5. Conclusion
6.6. References
7. Communication and Nutrition: The Clinician's Point of View
7.1. Introduction
7.2. The physiology of eating behavior and its dysfunction in terms of obesity
7.3. The "confusiogenic" effect of communication on nutrition among obese people
7.4. The danger of increasing the stigmatization of obese people through communication on nutrition
7.5. The danger of increased eating disorders through nutrition communication
7.6. Conclusion
7.7. References
PART 3: Information, Food and Health: Consumers' and Patients' Points of View
8. Information Resources and Information Practices in the Context of the Medicalization of Food
8.1. Introduction
8.2. Taking context into account in the study of information practices and information resources
8.2.1. The medicalization of food
8.2.2. From nutritional information to the nutritionalization of knowledge
8.2.3. Three social logics in the health sector
8.3. More diversified information practices than in the health field
8.3.1. Targeted and intentional practices
8.3.2. Floating and unintentional practices
8.4. Sources of information and forms of medicalization of knowledge
8.4.1. Nutrition professionals as resources
8.4.2. Food in health discussion forums
8.5. Conclusion
8.6. References
9. Labeling for Sustainable Food: The Consumer's Point of View
9.1. The potential role of labeling in a sustainable food perspective
9.2. Data collection techniques
9.2.1. Observing information behaviors when purchasing
9.2.2. Defining priorities for information
9.2.3. Identifying opinions and beliefs
9.2.4. Assessing expectations
9.3. Limited use of information when purchasing
9.3.1. Consultation of a small part of the available information
9.3.2. Price and origin: major benchmarks
9.3.3. Influence of education and income levels on the use of information
9.3.4. Diversified benchmarks for sustainable food
9.4. A widely shared desire for more information
9.4.1. A significant demand for information from less well-off consumers
9.4.2. Packaging: a favored material
9.4.3. Priorities for clarification information on packaging
9.5. Opinions expressing beliefs and mistrust
9.5.1. Origin, a vector of beliefs on sustainable food
9.5.2. Mistrust towards all actors in the food chain
9.5.3. Simpler and more practical labeling
9.5.4. A plea for comprehensive information
9.6. Conclusions
9.6.1. From desired information to the information used
9.6.2. Sustainable food from a consumer point of view
9.7. Implications for stakeholders
9.8. Appendices
9.8.1. Appendix 1. Screenshot of the online experiment
9.8.2. Appendix 2. Screenshot of the face-to-face survey
9.9. References
10. Social Appropriation of "Diet and Health" Information: From Public Health Campaigns to Digital Tools
10.1. Introduction
10.2. Dissemination and appropriation of "diet and health" information in public health campaigns
10.2.1. Dissemination of general information
10.2.2. General information: socially unequal reception
10.3. "Diet and health" information and personalized digital tools: issues and shifts
10.3.1. Customization tools: are they effective media?
10.3.2. First lessons: plural shifts and appropriations of information via digital technology
10.4. Conclusion
10.5. References
Postface
List of Authors
Index
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