Background: In the home environment, the dietary caregiver, usually the mother, is responsible for food planning, purchasing, and preparation processes and, therefore, has a significant influence on the family diet. The guardians' food literacy has been recognized as a set of interrelated food skills and knowledge to support healthy dietary outcomes, but few studies have deepened into parental perceptions of these household processes. Objective: To identify parental perceptions and food literacy regarding food planning, purchasing, and preparation at home that promote and/or hinder healthy consumption and salt/sodium reduction in children and adolescents. Method: A qualitative focus group study was conducted with the parents of children and adolescents who reported being primarily responsible for food planning, purchasing, and preparation at home. Forty mothers and four fathers with at least one son or daughter aged 7 to 15 years were asked to participate in at least two of eight focus groups held in classrooms at primary schools (2) and high schools (2) in Costa Rica. Discussion guides were developed with topics and subtopics within the framework of decision/action domains related to the planning, purchasing, and preparation of healthy foods and perceived barriers for implementing eating behaviors that lead to a healthy, low-salt/low-sodium diet. The focus groups were audio-recorded and transcribed. Thematic analysis was used to analyze the transcripts, and descriptive statistics were applied to systematize the sociodemographic characteristics of the participating parents. Results: Two main categories of parenting strategies were identified: "Creativity to Save Money" (which includes taking advantage of bargains, budget planning, food recycling, and proper storage) and "Creativity to eat healthy" (which includes using household appliances, selecting simple recipes, participatory meal planning, and encouraging children's collaboration in the kitchen). However, several barriers to the adoption of healthy eating habits were recognized, such as time constraints, difficulty meeting the diverse dietary needs of household members, exposure to unhealthy foods, and the high cost of foods considered healthy. Conclusions: Household eating practices are the result of a complex interaction between economic, temporal, cultural, and social factors. Qualitative findings indicated that mothers need strategies for time management, meeting multiple family needs, managing the market exposure of food on offer, and managing food resources, rather than solely receiving education (food literacy). These findings can support future behavior-based interventions to improve family diet quality, with an emphasis on salt/sodium reduction.
| Published in | International Journal of Nutrition and Food Sciences (Volume 14, Issue 5) |
| DOI | 10.11648/j.ijnfs.20251405.16 |
| Page(s) | 328-341 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2025. Published by Science Publishing Group |
Focus Groups, Eating Behaviors, Healthy Diet, Salt/Sodium, Dietary Agents, Food Literacy, Qualitative Research
Characteristic | n (%) |
|---|---|
Age (complete years) | |
Mean ± SD | 37.8 ± 6.7 |
Range | 24.0 - 49.0 |
Origin | |
Asian | 2 (4.5) |
African | 2 (4.5) |
Mixed Race (mestizo) | 40 (90.1) |
Ethnicity | |
Hispanic or Latin | 44 (100) |
Marital status | |
Married | 24 (54.6) |
Free union | 14 (31.8) |
Divorced | 6 (13.6) |
Religion | |
Catholic | 26 (59.1) |
Evangelical | 12 (27.3) |
Mormon | 2 (4.5) |
None | 4 (9.1) |
Nationality | |
Costa Rican | 29 (66.0) |
Nicaraguan | 6 (13.6) |
Colombian | 3 (6.8) |
Honduran | 2 (4.5) |
Salvadoran | 2 (4.5) |
Italian | 2 (4.5) |
Complete university | 13 (29.5%) |
Technical level or incomplete university | 17 (38.7%) |
Complete highschool | 8 (18.2%) |
Incomplete highschool | 4 (9.1%) |
Complete school | 2 (4.5%) |
Employment | |
Full time | 19 (43.2) |
Half time | 15 (34.1) |
Less than half time | 9 (20.4) |
None or sporadic | 1 (2.3) |
Monthly income (family) ($) * | |
≥ 4000 | 6 (13.6) |
3999 - 2000 | 8 (18.2) |
1999 - 750 | 16 (36.4) |
749 - 500 | 10 (22.7) |
< 500 | 4 (9.1) |
Type of family structure | |
Nuclear | 20 (45.5) |
Nuclear with stepfather | 10 (22.7) |
Extended | 8 (18.2) |
Matriarchal (matrifocal) | 6 (13.6) |
Number of people living in the household | |
Mean ± SD | 5.8 ± 3.7 |
Age of son/daughter (years) | |
Mean ± SD | 11.5 ± 2.6 |
Range | 7 - 15 |
Subtopic | Representative quotes |
|---|---|
1. Marketing/Deals Parents report taking advantage of discounts or deals on basic products such as meat and dairy products. Purchasing in large quantities for freezing is a common practice, although it is limited for perishable products such as fruits and vegetables. The importance of evaluating the quality of products purchased in informal markets is mentioned. | "If, for example, thighs, breasts, or chicken are on sale, we buy them, and so with the steak. Everything is meat, although pork is cheaper, but it's not as good. So? What if there's no sale on meat? Then we also buy pork or ground beef meat. When I get home, I wash the chicken, marinate the thighs, or cut them into pieces and freeze them in bags." “I don't buy in big quantities, but sometimes you must buy more to take advantage of sales. I do freeze it and store it, then when I need it, I already have it. That's the case with meat because not every food is suitable for freezing, it goes bad. Let's say fruit, or sometimes lettuce too. So, we only eat it fresh, and when there are sales, yes, but not too much because it spoils.” “Yes, fruit, as she says, no, no, why not… you should eat it quickly, and if it's gone, then wait for the market, but at the market they don't always have good, good, not good, and sometimes the cheese has flies. Another thing, frozen fruit, they only sell it in ice cream, and I make it with milk… so you also must look for milk in packs of three on sale. We only have milk in our morning coffee because it's also expensive.” |
2. Budget Participants emphasize weekly menu planning based on deals or promotions and available funds. They emphasize the need to maintain strict budget control, avoid impulsive purchases, and ensure the best use of purchased products. | “I plan what we're going to eat during the week... So, I start with the flyers, the advertisements, let's say, that they give out in supermarkets... And if there's something on sale, then I immediately add it to the list for some of the meals of the week, and sometimes even for longer.” “...We always try to adhere to the budget, because it's limited, that's the way it is. For example, if I bought something for dinner tonight, it doesn't necessarily have to be for that exact night, but it does have to be for this week, because I'm not going to buy something different because I bought it for this week.” “...I'm almost the same because we've already set aside money for such and such food; but I might leave it for next week, because it's reused, but, more likely, this way we save, but we don't buy anything new; until we finish what we had; but if there's any leftover, we use it.” |
3. New recipes with the same foods To avoid food monotony and maximize the use of available ingredients, parents employ variations in food preparation. Strategies such as reusing leftovers to create new recipes and diversifying cooking methods are mentioned. | "At my house, they're picky eaters. They don't like to repeat, if it's the same dish. So, I stir in the leftover shredded chicken and add corn and rice, and now they can eat that rice with chicken." “At my house, it's almost always the same foods, but in different forms. First, let's say steak or salami, or beans; then I'll take rice and mix it with finely chopped salami, or I'll have salami sandwiches or pâté or beans, but pre-ground, not whole.” “At my house, we all eat pretty much the same. But there are days when we want warmer things, like soup, but if not, we always eat rice, fried plantains, and not so much salad, as well as with lots of other things—like tomatoes, or tiny tomatoes with cabbage and something fresh, and that's it.” |
4. Freezer storage Using the freezer is a key strategy for preserving foods purchased on sale and prepared in large quantities. The importance of having sufficient space to store frozen products without compromising their quality is highlighted. | “At home, we have two refrigerators: ours and my sister-in-law's. We use both, half and half, and the freezers too. It's better to have frozen food and defrost and prepare it quickly. Everything is close at hand.” "The freezer is a lifesaver. The refrigerator has fresh food, or something similar, but everything that can be frozen goes on top, so it doesn't spoil." "I'm stocking up on those breaded chicken pieces that are almost always on sale; I freeze them, along with the meat or a sauce, meat broth, and even soup." |
5. Make an inventory/list and sort out the children's demands Inventory control is a strategy used to avoid unnecessary purchases and ensure efficient consumption of available food. The use of shopping lists and negotiation with children to limit the purchase of unnecessary products or products influenced by children's marketing has been reported. | "I check out everything in the refrigerator, the drawers, the shelves,..., and I see if I have this, I don't have that, or I'm almost out. Then, with that, I make a list of what needs to be bought, but not necessarily everything, just what I need." "We do the same; we buy what's out of stock and what we'll need during the two weeks. Definitely cookies for the kids', snacks and other everyday items, but only if I need them, because I can't buy everything." “We keep a list on the refrigerator; it's all scratched up, but it works. They (referring to their children at school and college) also put things they want us to buy for them, but I tell them, let's see, because we can't buy everything. They put some little packages they haven't even tried, and then they don't like it, and it goes to waste. Just because they saw a friend with it, they want to try it, but no, I don't give them everything.” |
Subtopic | Representative quotes |
|---|---|
1. Household appliances The use of devices such as air fryers, slow cookers, and pressure cookers is reported as a strategy to reduce fat use in cooking, minimize preparation time, and improve food preservation. | “We don't want fat, let's say, because of our figure and our heart, right? We use the air fryer to make fried foods, but what about flour? Empanadas for coffee, and also tacos, tortilla wraps with cheese or meat. We also use large pots to cook a lot of beans and store them for the whole week, and sometimes for the month.” "Yes, it's better to cook once or twice a week, with plenty of beans, the rice that's a must, and meat, if possible, for soup or ground for cakes. I look for Teflon-coated pots, so the food doesn't stick because they use less butter." “It can also be a pressure cooker, which is super-fast, or a slow cooker, which can last for hours, but doesn't stick, and uses very little oil.” |
2. Home delivery While some parents use home delivery services for non-perishable items, there is concern about the quality of fresh products purchased this way. Occasional fast-food consumption is reported as a practical, but expensive, option. | "I come home from work and stop by the supermarket, but what's the matter? I can't carry everything. If someone buys more than 25 or 30 thousand colones, then, ma'am, they tell me, if you want, call and we'll bring it to your house. Yes, sometimes I order, I call them to bring it to my house and that way, well, I don't get so tired, but I have to make the bill go up to 30 thousand colones." “Home delivery is limited to groceries and detergents and all that. Sometimes we do buy pizza, Chinese food, mostly pizza, on Sundays when we're almost all there, and some on Fridays too. Of course, it's great that way, having food delivered to your house and all that, but it does cost more.” “I'm happy to have it delivered at the door, but it's not the same if I choose. Sometimes I get corn without kernels, or potatoes with brown bits, so the salad is left over for when I go to the supermarket, or if my in-laws come by the market, they buy me some, but it's still not the same as choosing one.” |
3. Simple and quick recipes Parents prefer recipes with few ingredients and quick preparation due to time constraints. They mention a preference for basic foods and simple combinations that allow for quick meal preparation. | "Like she said, the ones with three ingredients and things like that. It's because it's a simple recipe and, above all, quick to make." “Sometimes we have foods in the refrigerator that we always eat or that go with it, for example, potatoes or macaroni with margarine, rice is always there, and grated cheese to add to macaroni or other foods, so we can put together a quick dish, since we don't have much time.” “Okay, so sometimes I choose one or two new recipes to try, but usually, they're very similar to the quick recipes, because that way, I just buy the basics, and I'm pretty good at putting together and making meals quickly...” |
4. Meal Selection/Planning Some participants involve children in planning the weekly menu to reduce waste and encourage their participation in family meals. The importance of considering children's preferences when selecting foods is mentioned. | “With the children, we discuss the week's schedule, not just snacks, but also meals, and so they also help to make the menu.” “Look, sometimes it depends on the children, what they want to eat today, what they want in the morning.” “I’d rather ask, what do you want to eat so there’s no waste and just buy what it is needed.” “When I go shopping, I ask the kids if there's any particular food they'd like, and then I check the refrigerator to see what I have, what I need, and then I go and buy it.” |
5. Meal preparation Children's participation in the kitchen is cited as a strategy to foster their interest in healthy eating. Age-appropriate tasks are reported, ranging from washing ingredients to the supervised use of appliances. | "I think the kids are there to help prepare some of the meals; they're motivated to try new things, curious to see how they turned out." "My youngest son, who's eight, likes to join me in the kitchen. If I'm making something with potatoes, he likes to wash them, for example. I don't let him cut them or cook or anything, but I do let him help." “My seven-year-old daughter is just starting to learn how to use the microwave because she's learning numbers, the clock, and then I tell her, 'Make the rice cook for 5 more minutes.'” |
Issue. Limited time | |
|---|---|
Subtopic | Representative quotes |
Preparing complicated or long recipes Parents point out that the preparation time for some recipes is an obstacle, leading them to choose quicker and easier meals. They also find the post-preparation cleanup process to be another significant obstacle. | “I think it's time. Sometimes you find a meal that looks good, like on YouTube or in a cookbook, and then you see the preparation time and think, 'I don't have that much time to sit down and prepare it.'” “The cleaning part too... sometimes, that will be an impediment to even doing something because I'll be thinking about how long it will take me to clean, so let's do something quick and easy...” “For me, the most important thing is… I'd say, time, because we're busy. We're running around trying to find time to do everything, and in between all of that, we also must find time to quickly prepare meals and even eat.” |
Children's activities Children's extracurricular activity schedules limit their time to prepare meals. This encourages the consumption of leftovers or fast food that can be easily transported. | “My kids' schedules. I mean, if they have karate or soccer. It depends on their schedules... so, okay, we get there, and now there are the leftovers in the refrigerator, and we eat that with something else, and that's it.” “There are few nights when we're fully booked at home, especially Tuesdays, Thursdays, and weekends... so I try to always have something for them to get ready quickly and also take with them during the week, because they don't have time either.” “The more activities children have, that’s where your time goes.” |
Work schedule Long work hours reduce the time available for cooking. Some parents mention that they buy prepared meals when they get home late or when they've had a particularly busy day. | "I get off work late, so that's a hindrance. Lately, we've only been eating out." “The biggest problem I have is... because I leave at 7:00 pm. So, by the time I walk in the door, it's almost 8:00 pm. And I don't like the fact that we're eating so late, but I have no choice.” “Sometimes it just comes down to how my day went. If I had a lot of meetings or decisions to make, it's pizza night. We'll watch TV and everyone will be happy. But if everything's going well, I can take some time to try a new recipe or make those things.” |
Issue. Cooking for multiple needs, tastes, preferences, and cultural influences | |
Subtopic | Representative quotes |
Children's demands Children's dietary selectivity represents a significant barrier. Some parents try to persuade their children to eat healthier foods, while others give in to their preferences by offering fast food and ultra-processed foods. | "Sometimes I call home and tell them, 'Get some chicken or ground beef or something like that.' Then they start, 'Is that what we're going to eat? Here, there, and chicken again, and so on?' Then I tell the oldest, who's 14, 'Hey, wasn't it that you wanted to eat protein for your muscles?' And that's how I convince them because he lifts weights.” “My son, who's in fourth grade, is very demanding, and my husband worries a lot. Honestly, sometimes he doesn't eat; and it's true that he doesn't eat anything, absolutely nothing. Then my husband comes home with junk food, or pizza, hamburgers and fries, and so on, and of course, it's not just him; we all eat just as badly.” “In my case, if I make another recipe, I deviate a little from what we eat, from the routine, let's say, sometimes I regret it because they are very demanding and I think, what if they don't eat it and I waste time making the recipe, only for no one to eat it?” |
Preferences (of adults, other family members, and cultural influences) Differences in eating habits among family members, such as vegetarianism or preferences for certain types of food, make it difficult to plan balanced menus. | “I'm a vegetarian. My husband isn't. I have two kids, but I feel like I'm planning meals for three different people... It feels like I'm planning three different diets, three meals a day, every day, with all the different ingredients, and it takes so much time.” “Being able to make a meal that satisfies at least half the family.” “I cook every day. I must make three different meals each time because I'm vegan, and then my husband is Japanese, so he likes his food a little spicy. And the kids—one of them is very picky, just like their dad.” “There is a preference for pasta in the family and, it's because we already know what's bad for us, but we don't pay attention, for example we check a little jar of what it could be, for example, a sauce of what, it could be with meat or mushrooms, there we know that it has salt, but worse in all the condiments, and that sometimes they don't have a label but I do know and we know that it has sodium and salt, so it's better not to buy them, even if we like pasta... we have to pay attention, not eat what's bad for us.” |
Multiple trips to the store/grocery Due to the diverse dietary needs within the household, some parents must make multiple trips to different stores to obtain the specific products that each member prefers or needs. | “So, the first time I go, I usually get the necessary items, like meat, cheese, eggs, bread, juice. And then, when I get back home, and I remember I need sugar or baked goods or whatever. I usually get complaints from family members, 'I don't have any snacks,' 'I didn't want that kind of cereal.' So, I'll go back and make up for it.” “I know one store is good with fresh produce... The other store that's good is the one with the meat, the farmers market. It's frustrating. “Sometimes they don't have what you want, which is annoying because then I require another trip to another location.” |
Issue. Exposure to food, deals during shopping, and budget | |
Subtopic | Representative quotes |
New foods and nibble foods Parents are influenced by exposure to new products in supermarkets and promotional tastings, which can divert their budget toward unplanned products. | “I walk through the aisles and boom, I see the salts and I'm starting to realize that since they're from the sea, they're better… the crystals feel different and penetrate the meat more easily, making it softer and helping with digestion. And there are carts offering samples and great deals.” “These salts come from pure nature, the colours are just like that, natural, just as they are taken from nature… if that's the case, they're more natural and therefore, healthier, without chemicals.” “You know that meats and even tortillas taste better, so you eat more, and the presentation and the aromas that come out are more appetizing… the large crystals of salt melt little by little with the fire, the heat, and they sort of marinate the meat more until it's ready and tender.” “No, we haven't used them (referring to salts other than regular or common salt). At my house, we only use plain salt. We haven't been curious enough to buy any other salt. I know a neighbour uses pink salt because she invited us, and the meat did taste good, but nothing special like people say.” “But sometimes I go over my budget; it's usually worse when I take my kids to the store with me because they just pick up all the new, unopened, and snack-sized packages and throw them in the cart. It's easier if I go to the store alone. I'm more likely to avoid the junk food aisles or try not to stay in them.” |
Interpretation of nutritional information and the influence of brands on food purchasing decisions Some parents find nutritional information difficult to interpret due to the size of the font on labels. Others rely on well-known brands as a guarantee of nutritional quality. | “That's impossible for me. The print is very small (referring to the labels), and the truth is that almost everything has sodium or salt or both, right? So, I'd be eating very little.” “We do check, not always, but yes, we take the time to check, and we tell them (referring to the children) to look at the filth they're putting in their mouths! And their tongues look all ugly and dry out sometimes, like when you go out to sea a lot, from all the salt in all that filth they like to eat.” “I honestly go more for brands, more, how do you say, more recognized, because they are quality and yes, sometimes, I look and they are better in all the nutrition facts than other brands in general, and in everything, not just in salt, but in everything that is harmful, like cholesterol and all that, do you understand?” |
Unused food Parents report food waste due to a lack of planning or purchasing ingredients that cannot be incorporated into other recipes. | “Even if you buy a certain amount of red onions or cilantro that you need for a recipe, but now you can't find recipes that use them anymore,... I feel like I'm wasting a lot because it's not being used.” "If I'm cooking cauliflower or something like that, the family often gets tired of it by day four and they're not eating them anymore. It's a shame." "I'm always good at taking it out of the freezer, letting it thaw, and then not all of it's used. It goes back into the freezer and thaws again, and then it doesn't smell right and ends up in the trash, and the worst part is, I do it again." |
Spent on food perceived as healthy The cost of healthy foods is perceived as a significant barrier to their consumption. Dietary caregivers mention that healthier foods are often more expensive and rarely on sale, limiting their access to them. Consequently, some choose to purchase products based on their financial availability, prioritizing what is in season. | “But it's expensive to eat healthy. It's difficult with chicken; it's unhealthy and fatty, like the whole thighs and breasts that cost around two thousand colones; but at the same time, you see the tender fillets, which have five times less [fat], but they cost around six thousand. So, it's difficult.” “Some of the things I buy are never on sale. It's interesting because it seems like organic and healthier things are never on sale. So, if you're on a budget... you must buy what's in season and then make meals based on that.” “More money. That would be helpful because you can eat healthier. You're just limited by the amount of money you must buy things.” |
WHO | World Health Organization |
PAHO | Pan American Health Organization |
SD | Standard Deviation |
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APA Style
Núñez-Rivas, H. P., Holst-Schumacher, I., Roselló-Araya, M., Blanco-Metzler, A. (2025). Food Literacy and Caregivers' Perceptions Related to Healthy Eating and Salt/Sodium Reduction in Children and Adolescents: A Qualitative Study in Costa Rica. International Journal of Nutrition and Food Sciences, 14(5), 328-341. https://doi.org/10.11648/j.ijnfs.20251405.16
ACS Style
Núñez-Rivas, H. P.; Holst-Schumacher, I.; Roselló-Araya, M.; Blanco-Metzler, A. Food Literacy and Caregivers' Perceptions Related to Healthy Eating and Salt/Sodium Reduction in Children and Adolescents: A Qualitative Study in Costa Rica. Int. J. Nutr. Food Sci. 2025, 14(5), 328-341. doi: 10.11648/j.ijnfs.20251405.16
AMA Style
Núñez-Rivas HP, Holst-Schumacher I, Roselló-Araya M, Blanco-Metzler A. Food Literacy and Caregivers' Perceptions Related to Healthy Eating and Salt/Sodium Reduction in Children and Adolescents: A Qualitative Study in Costa Rica. Int J Nutr Food Sci. 2025;14(5):328-341. doi: 10.11648/j.ijnfs.20251405.16
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Download@article{10.11648/j.ijnfs.20251405.16,
author = {Hilda Patricia Núñez-Rivas and Ileana Holst-Schumacher and Marlene Roselló-Araya and Adriana Blanco-Metzler},
title = {Food Literacy and Caregivers' Perceptions Related to Healthy Eating and Salt/Sodium Reduction in Children and Adolescents: A Qualitative Study in Costa Rica
},
journal = {International Journal of Nutrition and Food Sciences},
volume = {14},
number = {5},
pages = {328-341},
doi = {10.11648/j.ijnfs.20251405.16},
url = {https://doi.org/10.11648/j.ijnfs.20251405.16},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20251405.16},
abstract = {Background: In the home environment, the dietary caregiver, usually the mother, is responsible for food planning, purchasing, and preparation processes and, therefore, has a significant influence on the family diet. The guardians' food literacy has been recognized as a set of interrelated food skills and knowledge to support healthy dietary outcomes, but few studies have deepened into parental perceptions of these household processes. Objective: To identify parental perceptions and food literacy regarding food planning, purchasing, and preparation at home that promote and/or hinder healthy consumption and salt/sodium reduction in children and adolescents. Method: A qualitative focus group study was conducted with the parents of children and adolescents who reported being primarily responsible for food planning, purchasing, and preparation at home. Forty mothers and four fathers with at least one son or daughter aged 7 to 15 years were asked to participate in at least two of eight focus groups held in classrooms at primary schools (2) and high schools (2) in Costa Rica. Discussion guides were developed with topics and subtopics within the framework of decision/action domains related to the planning, purchasing, and preparation of healthy foods and perceived barriers for implementing eating behaviors that lead to a healthy, low-salt/low-sodium diet. The focus groups were audio-recorded and transcribed. Thematic analysis was used to analyze the transcripts, and descriptive statistics were applied to systematize the sociodemographic characteristics of the participating parents. Results: Two main categories of parenting strategies were identified: "Creativity to Save Money" (which includes taking advantage of bargains, budget planning, food recycling, and proper storage) and "Creativity to eat healthy" (which includes using household appliances, selecting simple recipes, participatory meal planning, and encouraging children's collaboration in the kitchen). However, several barriers to the adoption of healthy eating habits were recognized, such as time constraints, difficulty meeting the diverse dietary needs of household members, exposure to unhealthy foods, and the high cost of foods considered healthy. Conclusions: Household eating practices are the result of a complex interaction between economic, temporal, cultural, and social factors. Qualitative findings indicated that mothers need strategies for time management, meeting multiple family needs, managing the market exposure of food on offer, and managing food resources, rather than solely receiving education (food literacy). These findings can support future behavior-based interventions to improve family diet quality, with an emphasis on salt/sodium reduction.
},
year = {2025}
}
TY - JOUR T1 - Food Literacy and Caregivers' Perceptions Related to Healthy Eating and Salt/Sodium Reduction in Children and Adolescents: A Qualitative Study in Costa Rica AU - Hilda Patricia Núñez-Rivas AU - Ileana Holst-Schumacher AU - Marlene Roselló-Araya AU - Adriana Blanco-Metzler Y1 - 2025/09/23 PY - 2025 N1 - https://doi.org/10.11648/j.ijnfs.20251405.16 DO - 10.11648/j.ijnfs.20251405.16 T2 - International Journal of Nutrition and Food Sciences JF - International Journal of Nutrition and Food Sciences JO - International Journal of Nutrition and Food Sciences SP - 328 EP - 341 PB - Science Publishing Group SN - 2327-2716 UR - https://doi.org/10.11648/j.ijnfs.20251405.16 AB - Background: In the home environment, the dietary caregiver, usually the mother, is responsible for food planning, purchasing, and preparation processes and, therefore, has a significant influence on the family diet. The guardians' food literacy has been recognized as a set of interrelated food skills and knowledge to support healthy dietary outcomes, but few studies have deepened into parental perceptions of these household processes. Objective: To identify parental perceptions and food literacy regarding food planning, purchasing, and preparation at home that promote and/or hinder healthy consumption and salt/sodium reduction in children and adolescents. Method: A qualitative focus group study was conducted with the parents of children and adolescents who reported being primarily responsible for food planning, purchasing, and preparation at home. Forty mothers and four fathers with at least one son or daughter aged 7 to 15 years were asked to participate in at least two of eight focus groups held in classrooms at primary schools (2) and high schools (2) in Costa Rica. Discussion guides were developed with topics and subtopics within the framework of decision/action domains related to the planning, purchasing, and preparation of healthy foods and perceived barriers for implementing eating behaviors that lead to a healthy, low-salt/low-sodium diet. The focus groups were audio-recorded and transcribed. Thematic analysis was used to analyze the transcripts, and descriptive statistics were applied to systematize the sociodemographic characteristics of the participating parents. Results: Two main categories of parenting strategies were identified: "Creativity to Save Money" (which includes taking advantage of bargains, budget planning, food recycling, and proper storage) and "Creativity to eat healthy" (which includes using household appliances, selecting simple recipes, participatory meal planning, and encouraging children's collaboration in the kitchen). However, several barriers to the adoption of healthy eating habits were recognized, such as time constraints, difficulty meeting the diverse dietary needs of household members, exposure to unhealthy foods, and the high cost of foods considered healthy. Conclusions: Household eating practices are the result of a complex interaction between economic, temporal, cultural, and social factors. Qualitative findings indicated that mothers need strategies for time management, meeting multiple family needs, managing the market exposure of food on offer, and managing food resources, rather than solely receiving education (food literacy). These findings can support future behavior-based interventions to improve family diet quality, with an emphasis on salt/sodium reduction. VL - 14 IS - 5 ER -
Costa Rican Institute of Research and Education on Nutrition and Health (INCIENSA), Cartago, Costa Rica
Biography: Hilda Patricia Núñez-Rivas is a Nutritionist with a Doctorate degree (PhD) in Education of the State Distance University (UNED), Researcher of the Costa Rican Institute of Research and Education in Health and Nutrition (INCIENSA) and Professor of the Graduate Studies System of the State Distance University (UNED) of Costa Rica. Member of the National Breastfeeding Commission, Costa Rica.
Research Fields: Nutrition, epidemiology, breast feeding, anthropometry, education, salt reduction.
Research Center for Hematology and Related Disorders (CIHATA), University of Costa Rica (UCR), San José, Costa Rica
Biography: Ileana Holst-Schumacher is a Microbiologist with a Master´s degree (MSc) in Clinical Chemistry of the University of Costa Rica (UCR), Researcher at the Faculty of Microbiology of the University of Costa Rica (UCR) and the Director of the Research Center in Hematology and Related Disorders (CIHATA).
Research Fields: Nutrition, epidemiology, clinical chemistry, diabetes mellitus, dyslipidemias, vitamin D.
Costa Rican Institute of Research and Education on Nutrition and Health (INCIENSA), Cartago, Costa Rica
Biography: Marlene Roselló-Araya is a Nutritionist with a Master´s degree (MSc) in Epidemiology, Researcher of the Costa Rican Institute of Research and Education in Health and Nutrition (INCIENSA) and Professor of the University of Santa Paula.
Research Fields: Nutrition, epidemiology, anthropometry, diabetes mellitus, salt reduction.
Healthy Costa Rica Association, San José, Costa Rica
Biography: Adriana Blanco-Metzler is a Microbiologist of the University of Costa Rica with a Master´s degree (MSc) in Food Science and Technology, Researcher of the Costa Rican Institute of Research and Education in Health and Nutrition (INCIENSA).
Research Fields: Nutrition, salt reduction, CVD disease prevention, food sciences, health research, processed food, food composition, nutritional labelling.
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