This review identified twelve barriers to healthy eating, including cost of food, perceived lack of time for preparing healthier meals and specific emotional responses towards less healthy foods. Ī systematic review of food choices among young adults categorised the barriers and enablers they experienced into three themes: food security and convenience (physical and environmental factors) intrapersonal (individual factors) and interpersonal (social or situational factors). Other research has identified the following themes, such as: time is a major barrier for young adults in making healthier food decisions young adults prioritise foods which taste good, are convenient and low in cost and young adults are aggressively marketed to through advertising and promotions of discretionary foods particularly on social media. First year university in particular has been associated with poor eating practices and weight gain. The barriers experienced by young adults in terms of making different food choices can be driven by specific life stage changes, such as moving from school and family-based environments to starting university and college. The scientific literature on young adults’ food choices has focused mostly on the barriers and enablers to healthy eating for young adults. People’s agency in determining their food choices shifts depending on these changing macro-level and micro-level contexts, which also change during different life stages and trajectories. People’s decisions and choices about food are influenced by diverse factors operating at multiple levels including at the individual, social, community and environment level. Changes in local, national and global food systems towards energy-dense, industrially-processed foods and drinks have been identified as major components of ‘obesogenic’ environments. However, the causes of poor diet are complex. For example, current research suggests young adults are experiencing rapid weight gain in part due to changing dietary behaviours. Poor dietary behaviours are of particular concern for young adults, as the transition from adolescence to adulthood is a critical period for influencing both short and longer term NCD-related health risks and outcomes. Poor diet is also strongly interrelated with high body mass index (BMI) this has associated consequences for other major NCD risk factors such as high blood pressure. Globally, poor dietary factors (when combined) account for 9.6% of attributable disability-adjusted life years for both men and women and are responsible for 18.8% of deaths worldwide. The dietary recommendations of the World Health Organization encourage: consumption of a variety of fruits, vegetables, whole grains, legumes and nuts and limiting consumption of ‘discretionary’ food and beverage items-products that are high in fats, salt and/or added sugars (including sugar-sweetened beverages). Improving diet is critical to preventing chronic and non-communicable diseases (NCDs). Future research could examine which environment-level or policy-based interventions are most acceptable to young adults in terms of influencing their food choices and dietary behaviours. These narratives were underpinned by a broader narrative of ‘performing adulthood.’ This narrative reflected a belief amongst participants that they should make rational, informed choices about food despite this conflicting with their broader food environment. Three major narratives were identified across both locations: value of food appeal of food and emotional connections with food. Focus group transcripts were coded thematically based on a process of narrative analysis. Eight focus groups of young adult participants, ranging in size from 2–6 participants, were held in Sydney, Australia ( n = 14) and Glasgow, Scotland ( n = 16) to discuss, explore and compare the determinants and influences of their food choices. This study aimed to explore the experiences of young adults in two different yet similar settings: Sydney, Australia and Glasgow, Scotland. However, there is less research using qualitative methods with young adults as a broader population group. Previous research with young adults has looked at the barriers and enablers driving their food choices, focusing primarily on university and college students. Young adults (18–30 years of age) are an ‘at-risk’ group for poor dietary behaviours and less healthy food choices.
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