Food and Health

Viviane Clavier is Maître de conférences HDR at the University of Grenoble, France, where she teaches information and communication sciences. She is also a member of GRESEC, a multi-disciplinary research group exploring the challenges of modern communication tools.Jean-Philippe De Oliveira is Maître de conférences in the information and communication sciences at the University of Grenoble. He is also a member of the GRESEC research group.

• Preface xiViviane CLAVIER and Jean-Philippe DE OLIVEIRAIntroduction xiiiViviane CLAVIER and Jean-Philippe DE OLIVEIRAPart 1. Public Space and Communication and Legitimization Strategies 1Chapter 1. Food as a Public Health Problem: Convergences and Divergences of Public and Private Actor Games 3Sylvie BARDOU-BOISNIER and Jean-Philippe DE OLIVEIRA1.1. Introduction 31.2. The “crisis of confidence” in the agri-food industries 51.2.1. Food and fear 61.2.2. A generalized crisis of agri-food companies and their communication policies 101.2.3. An evolution in consumer food practices 141.3. Food as a public health issue 151.3.1. Organizations and the emergence of a societal issue 161.3.2. Constituted audiences and opinion leaders 181.4. The PNNS: communication and actors’ logic 201.4.1. A consensus on the need for regulation 201.4.2. The PNNS as a framework for the State: better production for better communication? 221.5. Conclusion 251.6. References 26Chapter 2. From Controversy to Media Controversy: Analysis of Communication Strategies Concerning the Health Risk of Growing Limousin Apples 29Christelle DE OLIVEIRA and Audrey MOUTAT2.1. Introduction 292.2. The Limousin apple at the heart of a controversy 312.3. Unbalanced communication strategies 372.4. From controversy to media controversy 422.5. Conclusion 472.6. References 49Chapter 3. Naming “Antibiotic-Free” Meat: American Agri-Food Industry Communication between Commitment and Guaranteeing Food Safety 53Estera BADAU3.1. Globalization of the antimicrobial resistance problem and diversification of action programs 533.2. A variety of formulas to name “antibiotic-free” meat in the United States 543.3. Problematization, hypothesis and methodology 563.4. Stages of progressive communication 603.4.1. The voluntary approach 603.4.2. First naming attempts 623.4.3. Commitment through action 623.5. Emergence and use of the no antibiotics ever and no/without medically important antibiotics formulas 633.5.1. Private industry’s claim and takeover of an institutional formula 633.5.2. Brand commitment and guarantee of food safety 643.6. Conclusion 663.7. Appendix. Methodological aspects: corpus building 683.7.1. The press corpus compiled for our thesis work 683.7.2. Constitution of the corpus for this chapter 683.8. References 72Chapter 4. From Health Responsibility to Ethical Responsibility: The Legitimization of New Vegetable Experts in France 75Clémentine HUGOL-GENTIAL, Sarah BASTIEN, Hélène BURZALA and Audrey NOACCO4.1. Introduction 754.2. Expert nutritionists and the gradual erasure of the traditional expert figure 784.3. Dissemination of the socio-ecological discourse on vegetables: the dissolution of journalistic discourse in favor of “ethical” value 844.4. Chefs and culinary experts: from the acceleration of public authorities’ health discourse to an integrative discourse on ethics 864.5. Conclusion 904.6. References 92Part 2. Education and Prevention: A Critical Approach to Discourses and Dispositives 97Chapter 5. Food at School: Between Science and Norm 99Simona DE IULIO, Susan KOVACS, Christian ORANGE, Denise ORANGE-RAVACHOL and Davide BORRELLI5.1. Introduction 995.2. Using scientific expertise to achieve public policy 1025.2.1. Public policy on food education: strategic use of studies and statistics on obesity and overweight 1025.2.2. The “Food Education” page of the Éduscol web portal: rewriting technocratic science 1045.3. Food pedagogy and the challenge of school interdisciplinarity 1075.3.1. Promoting interdisciplinarity across school subjects 1075.3.2. Interdisciplinarity in teachers’ discourse 1115.4. Food pedagogy and food communication dispositives: applied or normative science? 1165.4.1. In praise of applied science: food in school textbooks 1165.4.2. Playful science as a means to promote eating behaviors 1185.4.3. When students take on the role of statisticians: relaying technocratic science 1215.5. Conclusion 1235.6. References 124Chapter 6. Info-educational Dispositives to Educate Children about Nutrition 129Marie BERTHOUD6.1. Introduction 1296.2. Educating about the nutritional model 1336.3. Designing info-pedagogical dispositives to educate about nutrition in schools 1346.3.1. The association of multiple professionals 1356.3.2. A homogeneous production 1366.4. Adapted national dispositives 1396.4.1. “Léo and Léa”: info-educational dispositives for schools 1396.4.2. A tool belonging to national public institutions 1426.4.3. A tool to mobilize children 1446.5. Conclusion 1476.6. References 148Chapter 7. Communication and Nutrition: The Clinician’s Point of View 151Anne-Laure BOREL7.1. Introduction 1517.2. The physiology of eating behavior and its dysfunction in terms of obesity 1527.3. The “confusiogenic” effect of communication on nutrition among obese people 1547.4. The danger of increasing the stigmatization of obese people through communication on nutrition 1567.5. The danger of increased eating disorders through nutrition communication 1587.6. Conclusion 1597.7. References 160Part 3. Information, Food and Health: Consumers’ and Patients’ Points of View 161Chapter 8. Information Resources and Information Practices in the Context of the Medicalization of Food 163Viviane CLAVIER8.1. Introduction 1638.2. Taking context into account in the study of information practices and information resources 1658.2.1. The medicalization of food 1658.2.2. From nutritional information to the nutritionalization of knowledge 1688.2.3. Three social logics in the health sector 1708.3. More diversified information practices than in the health field 1718.3.1. Targeted and intentional practices 1728.3.2. Floating and unintentional practices 1748.4. Sources of information and forms of medicalization of knowledge 1758.4.1. Nutrition professionals as resources 1768.4.2. Food in health discussion forums 1788.5. Conclusion 1828.6. References 183Chapter 9. Labeling for Sustainable Food: The Consumer’s Point of View 189Anne LACROIX, Laurent MULLER and Bernard RUFFIEUX9.1. The potential role of labeling in a sustainable food perspective 1899.2. Data collection techniques 1919.2.1. Observing information behaviors when purchasing 1949.2.2. Defining priorities for information 1969.2.3. Identifying opinions and beliefs 1989.2.4. Assessing expectations 1999.3. Limited use of information when purchasing 2009.3.1. Consultation of a small part of the available information 2009.3.2. Price and origin: major benchmarks 2019.3.3. Influence of education and income levels on the use of information 2019.3.4. Diversified benchmarks for sustainable food 2029.4. A widely shared desire for more information 2039.4.1. A significant demand for information from less well-off consumers 2039.4.2. Packaging: a favored material 2049.4.3. Priorities for clarification information on packaging 2049.5. Opinions expressing beliefs and mistrust 2059.5.1. Origin, a vector of beliefs on sustainable food 2059.5.2. Mistrust towards all actors in the food chain 2069.5.3. Simpler and more practical labeling 2069.5.4. A plea for comprehensive information 2079.6. Conclusions 2089.6.1. From desired information to the information used 2089.6.2. Sustainable food from a consumer point of view 2089.7. Implications for stakeholders 2099.8. Appendices 2119.8.1. Appendix 1. Screenshot of the online experiment 2119.8.2. Appendix 2. Screenshot of the face-to-face survey 2129.9. References 213Chapter 10. Social Appropriation of “Diet and Health” Information: From Public Health Campaigns to Digital Tools 217Faustine RÉGNIER10.1. Introduction 21710.2. Dissemination and appropriation of “diet and health” information in public health campaigns 22010.2.1. Dissemination of general information 22010.2.2. General information: socially unequal reception 22110.3. “Diet and health” information and personalized digital tools: issues and shifts 22510.3.1. Customization tools: are they effective media? 22510.3.2. First lessons: plural shifts and appropriations of information via digital technology 22810.4. Conclusion 23410.5. References 235Postface 239David DOUYÈREList of Authors 243Index 245