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. 2025 Apr 10;17(8):1313.
doi: 10.3390/nu17081313.

Food Concepts Among Black and Hispanic Preschool-Age Children: A Preliminary Qualitative Descriptive Study Using Ethnographic Techniques and an Internet Conferencing Platform

Celeste M Schultz  1 , Mary Dawn Koenig  1 , Cynthia A Danford  2
Affiliations

Food Concepts Among Black and Hispanic Preschool-Age Children: A Preliminary Qualitative Descriptive Study Using Ethnographic Techniques and an Internet Conferencing Platform

Celeste M Schultz et al. Nutrients. .

Abstract

Background/Objectives: Little is known about preschool-age children's food concepts among diverse populations. Grounded in the Theory of Mind and Naïve Biology, the primary aim of this study was to describe Black and Hispanic preschool-age children's food concepts. A secondary aim was to determine the feasibility of collecting data from preschool-age children via a video conferencing platform. Methods: Preliminary qualitative descriptive study. A purposive sample of nine 4- to 6-year-old children (x¯ age = 4.9; Black, n = 7; Hispanic, n = 2), mostly female (n = 7) participated. Children generated two free lists: foods they think of, and foods they eat, reported mouthfeel of 16 foods, and performed a constrained card sort with rationale. Results: All children were able to use the video conference platform. Foods that Black and Hispanic children frequently listed as thought of (x¯ = 6.75) included chicken, rice, carrots, and apples; those frequently listed as foods they eat (x¯ = 8.33) included pancakes and grapes. Black and Hispanic children used various lexicon such as warm, soft, crunchy, and "ouchy" to describe mouthfeel. All preschool-age children sorted foods into piles (range 4-20 piles). Younger children used discrete labels to categorize foods and created many piles while older children used broader labels and created fewer piles. Conclusions: This is the first study to add to the literature about Black and Hispanic preschool-age children's food concepts before receiving formal education about nutrition. Additionally, we highlight the novel and successful use of ethnographic techniques via internet video conferencing. Subtle differences in their experiential knowledge about food reflect culturally salient qualities that are critical to consider when developing interventions to promote healthy eating behavior.

Keywords: card sort; food concepts; free lists; mouthfeel; preschool-age children.

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Conflict of interest statement

The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

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