Skip to main content
SpringerLink
Log in

Design Thinking for Food Well-Being: An Adolescent Language Perspective

  • Chapter
  • First Online:
Design Thinking for Food Well-Being

  • 1111 Accesses

Abstract

Adolescence is a transitional phase that spans from childhood to adulthood, during which physical and psychological mutations transform the individual. In this life stage, young consumers become more independent and start to take the first autonomous consumption decisions as a way of escaping from parental control. As a result, parents lose their primary influence on adolescents, who devote their attention to peers. Friends, then, become a source of inspiration in the consumption process, especially for those products that are publicly consumed or characterized by a strong symbolic meaning, including food (Story et al. 2002; Stanford University 2020). For these reasons, adolescence is an interesting context in which to explore how individuals build their future relationships with goods, services, and brands.

This is a preview of subscription content, log in via an institution to check access.

Access this chapter

Log in via an institution
Chapter
USD 29.95
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
eBook
USD 129.00
Price excludes VAT (USA)
  • Available as EPUB and PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book
USD 169.99
Price excludes VAT (USA)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info
Hardcover Book
USD 169.99
Price excludes VAT (USA)
  • Durable hardcover edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Purchases are for personal use only

Institutional subscriptions

Notes

  1. 1.

    *The correlation is significant at.05 (2 tales); ** the correlation is significant at.01 (2 tales).

References

  • Albers-Miller ND, Stafford MR (1999) An international analysis of emotional and rational appeals in services vs goods advertising. J Consum Mark 16(1):42–57

    Article  Google Scholar 

  • Batat W, Peter PC, Moscato EM, Castro IA, Chan S, Chugani S, Muldrow A (2019) The experiential pleasure of food: a savoring journey to food well-being. J Bus Res 100:392–399

    Article  Google Scholar 

  • Beckman SL, Barry M (2007) Innovation as a learning process: embedding design thinking. Calif Manag Rev 50(1):25–56

    Article  Google Scholar 

  • Berger J, Humphreys A, Ludwig S, Moe WW, Netzer O, Schweidel DA (2020) Uniting the tribes: using text for marketing insight. J Mark 84(1):1–25

    Article  Google Scholar 

  • Berry DS, Pennebaker JW, Mueller JS, Hiller WS (1997) Linguistic bases of social perception. Personal Soc Psychol Bull 23(5):526–537

    Article  Google Scholar 

  • Block LG, Grier SA, Childers TL, Davis B, Ebert JEJ, Kumanyika S et al (2011) From nutrients to nurturance: a conceptual introduction to food well-being. J Public Policy Mark 30(1):5–13

    Article  Google Scholar 

  • Brenner W, Uebernickel F, Abrell T (2016) Design thinking as mindset, process, and toolbox. In: Design thinking for innovation. Springer, pp 3–21

    Google Scholar 

  • Brown T (2008) Design thinking. Harv Bus Rev 86(6):84

    Google Scholar 

  • Buchanan R (1992) Wicked problems in design thinking. Des Issues 8(2):5–21

    Article  Google Scholar 

  • Chan K, Prendergast G, Grønhøj A, Bech-Larsen T (2009) Communicating healthy eating to adolescents. J Consum Mark 26(1):6–14

    Article  Google Scholar 

  • Cocker C, Minnis H, Sweeting H (2018) Potential value of the current mental health monitoring of children in state care in England. BJPsych Open 4(6):486–491

    Article  Google Scholar 

  • De Rosis S, Pennucci F, Seghieri C (2019) Segmenting adolescents around social influences on their eating behavior: findings from Italy. Soc Mark Q 25(4):256–274

    Article  Google Scholar 

  • Dewey J (1934) Having an experience. Art as Experience:36–59

    Google Scholar 

  • Eckert P (2003) Language and adolescent peer groups. J Lang Soc Psychol 22(1):112–118

    Article  Google Scholar 

  • Elliott C (2018) “Grab gatorade!”: food marketing, regulation and the young consumer. Eur J Mark 52(12):2520–2531

    Article  Google Scholar 

  • Eurostat (2020) Body mass index (BMI) by sex, age and educational attainment level. Accessed at: http://appsso.eurostat.ec.europa.eu/nui/show.do?dataset=hlth_ehis_bm1e

  • Hammons AJ, Fiese BH (2011) Is frequency of shared family meals related to the nutritional health of children and adolescents? Pediatrics 127(6):e1565–e1574

    Article  Google Scholar 

  • Hekkert P, Snelders D, Van Wieringen PCW (2003) ‘Most advanced, yet acceptable’: typicality and novelty as joint predictors of aesthetic preference in industrial design. Br J Psychol 94(1):111–124

    Article  Google Scholar 

  • Hémar-Nicolas V, Ezan P (2019) How do children make sense of food well-being? Food for thought for responsible retailers. Int J Retail Distrib Manag 47(6):605–622

    Article  Google Scholar 

  • Humphreys A, Wang RJ-H (2019) Automated text analysis for consumer research. J Consum Res 44:1274–1306

    Article  Google Scholar 

  • Kahneman D, Krueger AB, Schkade DA, Schwarz N, Stone AA (2004) A survey method for characterizing daily life experience: the day reconstruction method. Science 306:1776–1780

    Article  Google Scholar 

  • Kelley T, Kelley D (2013) Creative confidence: unleashing the creative potential within us all. Currency

    Google Scholar 

  • Kelly J, Turner JJ, McKenna K (2006) What parents think: children and healthy eating. Br Food J 108(5):413–423

    Article  Google Scholar 

  • Kinard BR, Webster C (2012) Factors influencing unhealthy eating behaviour in US adolescents. Int J Consum Stud 36(1):23–29

    Article  Google Scholar 

  • Lazzeri G, Pilato V, Pammolli A, Simi R, Galeone D, Balocchini E, Giacchi MV (2013) Promotion of fruits and vegetables consumption: results of a school-based intervention in a sample of 13-15 years old Italian students. International Journal of Child Health and Nutrition 2(4):326–334

    Google Scholar 

  • Luchs MG, Swan S, Griffin A (2015) Design thinking: new product development essentials from the PDMA, John Wiley & Sons. Hoboken, NJ

    Google Scholar 

  • Marshall D (2018) Convenience stores and well-being of young Japanese consumers. Int J Retail Distrib Manag 47(6):590–604

    Article  Google Scholar 

  • Mason MJ, Tanner JF, Piacentini M, Freeman D, Anastasia T, Batat W et al (2013) Advancing a participatory approach for youth risk behavior: foundations, distinctions, and research directions. J Bus Res 66(8):1235–1241

    Article  Google Scholar 

  • McGinnis JM, Gootman J, Kraak VI (2006) Food marketing to children and youth: threat or opportunity? The National Academies Press, Washington, DC

    Google Scholar 

  • McKeown A, Nelson R (2018) Independent decision making of adolescents regarding food choice. Int J Consum Stud 42(5):469–477

    Article  Google Scholar 

  • Moore ES (2018) Intergenerational influences on children’s food preferences, and eating styles. A review and call for research. Eur J Mark 52(12):2532–2543

    Article  Google Scholar 

  • Mugel O, Gurviez P, Decrop A (2019) Eudaimonia around the kitchen: a hermeneutic approach to understanding food well-being in consumers’ lived experiences. J Public Policy Mark 38(2):280–295

    Article  Google Scholar 

  • Neumark-Sztainer D, Story M, Perry C, Casey MA (1999) Factors influencing food choices of adolescents: findings from focus-group discussions with adolescents. J Am Diet Assoc 99(8):929–937

    Article  Google Scholar 

  • Olsen NV (2015) Design thinking and food innovation. Trends Food Sci Technol 41(2):182–187

    Article  Google Scholar 

  • Pennebaker JW, Francis ME (1996) Cognitive, emotional, and language processes in disclosure. Cognit Emot 10(6):601–626

    Article  Google Scholar 

  • Pennebaker JW, King LA (1999) Linguistic styles: language use as an individual difference. J Pers Soc Psychol 77(6):1296

    Article  Google Scholar 

  • Pennebaker JW, Mehl MR, Niederhoffer KG (2003) Psychological aspects of natural language use: our words, our selves. Annu Rev Psychol 54(1):547–577

    Article  Google Scholar 

  • Pennebaker JW, Francis ME, Booth RJ (2007) Linguistic inquiry and word count: LIWC liwc.net

  • Ruth JA, Otnes CC, Brunel FF (1999) Gift receipt and the reformulation of interpersonal relationships. J Consum Res 25(4):385–402

    Article  Google Scholar 

  • Sela A, Wheeler SC, Sarial-Abi G (2012) We are not the same as you and I: causal effects of minor language variations on consumers’ attitudes toward brands. J Consum Res 39(3):644–661

    Article  Google Scholar 

  • Spiggle S (1994) Analysis and interpretation of qualitative data in consumer research. J Consum Res 21(3):491–503

    Article  Google Scholar 

  • Stanford University (2016) ME310 design innovation at Stanford university. Retrieved 26 Mar 2020, at https://web.stanford.edu/group/me310/me310_2018/about.html

  • Stanford University (2020) Stanford children’s health report. Accessed at: https://www.stanfordchildrens.org/en/topic/default?id=healthy-eating-during-adolescence-90-P01610

  • Story M, Neumark-Sztainer D, French S (2002) Individual and environmental influences on adolescent eating behaviors. J Am Diet Assoc 102(3):S40–S51

    Article  Google Scholar 

  • Tausczik YR, Pennebaker JW (2010) The psychological meaning of words: LIWC and computerized text analysis methods. J Lang Soc Psychol 29(1):24–54

    Article  Google Scholar 

  • van Dam S, van Reijmersdal E (2019) Insights in adolescents’ advertising literacy, perceptions and responses regarding sponsored influencer videos and disclosures. Cyberpsychology 13(2). https://doi.org/10.5817/CP2019-2-2

  • Veeck A, Yu FG, Yu H, Veeck G, Gentry JW (2014) Influences on food choices of urban Chinese teenagers. Young Consum 15(4):296–311

    Article  Google Scholar 

  • Vermeulen E, Stronks K, Visser M, Brouwer IA, Schene AH, Mocking RJT et al (2016) The association between dietary patterns derived by reduced rank regression and depressive symptoms over time: the Invecchiare in Chianti (InCHIANTI) study. Br J Nutr 115(12):2145–2153

    Article  Google Scholar 

  • Walsh A, Nelson R (2010) The link between diet and health: an exploratory study of adolescents in Northern Ireland using foodmaps. Int J Consum Stud 34(2):190–195

    Article  Google Scholar 

  • Wooten DB (2006) From labeling possessions to possessing labels: ridicule and socialization among adolescents. J Consum Res 33(2):188–198

    Article  Google Scholar 

  • Zampollo F, Peacock M (2016) Food design thinking: a branch of design thinking specific to food design. J Creat Behav 50(3):203–210

    Article  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Franklin University Switzerland, Lugano, Switzerland

    Giulia Miniero

  2. TBS Business School, Toulouse, France

    Marta Pizzetti

  3. University of Rome La Sapienza, Rome, Italy

    Angelo Baccelloni & Francesco Ricotta

Authors
  1. Giulia Miniero
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Marta Pizzetti
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Angelo Baccelloni
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Francesco Ricotta
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Giulia Miniero .

Editor information

Editors and Affiliations

  1. B&C Consulting Group, Paris, France

    Wided Batat

Rights and permissions

Reprints and permissions

Copyright information

© 2021 Springer Nature Switzerland AG

About this chapter

Check for updates. Verify currency and authenticity via CrossMark

Cite this chapter

Miniero, G., Pizzetti, M., Baccelloni, A., Ricotta, F. (2021). Design Thinking for Food Well-Being: An Adolescent Language Perspective. In: Batat, W. (eds) Design Thinking for Food Well-Being. Springer, Cham. https://doi.org/10.1007/978-3-030-54296-2_9

Download citation

Publish with us

Policies and ethics

Search

Navigation