Table 2 Summary of key themes and sub-themes identified in the focus groups
Key theme | Sub-theme |
|---|---|
Family pork practices | ● Parents’ preferences influencing children’s pork intake |
Pork as part of tradition and culture | ● Pork preferences influenced by cultural background |
● Pork perceived as a meal for special occasions | |
Preparing and cooking pork | ● Parents’ perceptions that pork is acceptable to prepare |
● Perception that pork needs to be cooked until well done | |
● Lack of confidence or experience with cooking pork | |
● Need for pork recipes and cooking inspiration | |
Consumer awareness and visibility of pork | ● Lack of visibility of pork in retail outlets |
● Lack of access to a variety of pork cuts | |
● Lack of visibility of pork in the media | |
Healthfulness of pork | ● Overall fresh pork perceived as healthy |
● Concerns relating to high fat/sodium content of processed pork | |
Perceptions of processed pork | ● Processed pork as a convenience food |
● Children’s preferences for processed pork products | |
Children’s pork preferences and barriers to intake | ● Children’s preference for processed pork |
● Children’s preferences for pork as part of a mixed dish | |
● Children’s involvement with cooking/preparing pork meals encouraging intake | |
● Fussy eating behaviour limiting pork intake | |
● Texture/perceived fattiness of pork as a barrier to fresh pork intake |