Bea Steenbekkers
Biographic Data
| ID | 4871618 |
|---|---|
| NAME | Bea Steenbekkers |
| GIVEN NAMES | Bea |
| FAMILY NAME | Steenbekkers |
| SIGNATURE | STEENBEKKERS B |
| AFFILIATIONS | Wageningen University & Research |
| ORCID | 0000-0001-8237-1312 |
| VERIFIED | Yes |
| TOTAL WORKS | 9 |
| TOTAL CITATIONS | 16 |
| AUTHOR COUNT | 9 |
| EDITOR COUNT | 0 |
| FIRST PUBLICATION YEAR | 2019 |
| LATEST PUBLICATION YEAR | 2026 |
| H-INDEX | 3 |
Exploring Dutch consumer practices and preferences regarding purchase, storage and packaging of fresh fruits and vegetables
Purpose Reducing plastic packaging is a key goal in tackling plastic pollution. At the same time, packaging can protect fresh produce and potentially prevent food waste. However, little is known about what consumers actually do with packaged produce at home, or how packaging influences their storage decisions. This study explores consumer practices and preferences regarding the purchase, storage and packaging of fresh fruits and vegetables. Desig…
What's for dinner?” understanding family food decision-making and wishes of children and their caregivers for plant-based alternatives in family main meals
Children are recognized as drivers of change for a sustainable future, beginning with their choices and actions at the dinner table. Therefore, plant-based food should appeal to children to empower them to encourage the family to choose plant-based alternatives during family meals. The current study aimed to investigate both the perspective of children (9- to 11-year-old) and their caregivers on family food decision-making, focusing on the transi…
Create the future of food with children: Qualitative insights into children's perception of plant-based meat, fish, and dairy alternatives
Children's food preferences are a major influence on what is served for dinner in the household. However, little is known about children's perceptions of plant-based foods. This study aimed to better understand how 9- to 11-year-old children perceive plant-based meat and dairy alternatives. Different types of plant-based alternatives were investigated: meat and fish substitutes (legumes, nuts), replacements (tofu, tempeh), and analogues, as well …
Enhancing Qualitative Research: The Use of Design Probes and Cooking Sessions Deepens the Understanding of 9- to 11-Year-Old Children's Food Perceptions
Qualitative research with children is critical for tailoring interventions and decisions that directly impact their well-being and future. Yet, the involvement of children in the field of sustainable food perception is still limited because of children's unique cognitive needs. This research aims to reflect upon design probes, one-to-one interviews, and cooking sessions as complementary qualitative research methods for understanding children's pe…
Healthiness, naturalness and sustainability perception of adolescents toward chocolate snack bars
Purpose Adolescence is a period in which autonomy grows and where children develop into independent and active consumers and a period in which their food choices are also becoming more autonomous. Snacking is known to increase during the period of adolescence and the snack choice of adolescents is often unhealthy. Therefore, the purpose of this study is to know when adolescents perceive a snack as healthy. As healthiness perception could be linke…
Added value of physical food products as a stimulus during interviewing
Semi-structured interviews are an often-used method for researching consumer perceptions of food products. However, understanding detailed and in-depth how consumers perceive food products is challenging for researchers because it could be difficult for consumers to express their motives and perceptions. In our previous studies using semi-structured interviews, this difficulty to express perceptions was also recognized, especially when concepts l…
The perception of 8- to 10-year-old Dutch children towards plant-based meat analogues
Consumption of meat-based food products can be related to diverse health problems, while the production of meat-based food products negatively impacts the environment. A way to reduce meat production and consumption is to replace meat-based food products by meat substitutes. This would be especially effective when done by consumers who are currently eating meat. Families could play an important role in the transition from regular meat consumption…
Youngest versus oldest child: Why does mothers’ snack choice differ
Value conflicts in mothers' snack choice for their 2‐ to 7‐year‐old children
Value conflicts appear when people experience struggles, doubts, and feelings of guilt when making food choices. This study aims to provide insight into value conflicts, which mothers may experience while providing snacks to their young children. Mothers are mainly responsible for providing the snacks their young children eat, making it a big responsibility for them as children's dietary behaviour tracks into adulthood. Possible value conflicts D…
The perception of 8- to 10-year-old Dutch children towards plant-based meat analogues
Consumption of meat-based food products can be related to diverse health problems, while the production of meat-based food products negatively impacts the environment. A way to reduce meat production and consumption is to replace meat-based food products by meat substitutes. This would be especially effective when done by consumers who are currently eating meat. Families could play an important role in the transition from regular meat consumption…
Create the future of food with children: Qualitative insights into children's perception of plant-based meat, fish, and dairy alternatives
Children's food preferences are a major influence on what is served for dinner in the household. However, little is known about children's perceptions of plant-based foods. This study aimed to better understand how 9- to 11-year-old children perceive plant-based meat and dairy alternatives. Different types of plant-based alternatives were investigated: meat and fish substitutes (legumes, nuts), replacements (tofu, tempeh), and analogues, as well …
Youngest versus oldest child: Why does mothers’ snack choice differ
What's for dinner?” understanding family food decision-making and wishes of children and their caregivers for plant-based alternatives in family main meals
Children are recognized as drivers of change for a sustainable future, beginning with their choices and actions at the dinner table. Therefore, plant-based food should appeal to children to empower them to encourage the family to choose plant-based alternatives during family meals. The current study aimed to investigate both the perspective of children (9- to 11-year-old) and their caregivers on family food decision-making, focusing on the transi…
Enhancing Qualitative Research: The Use of Design Probes and Cooking Sessions Deepens the Understanding of 9- to 11-Year-Old Children's Food Perceptions
Qualitative research with children is critical for tailoring interventions and decisions that directly impact their well-being and future. Yet, the involvement of children in the field of sustainable food perception is still limited because of children's unique cognitive needs. This research aims to reflect upon design probes, one-to-one interviews, and cooking sessions as complementary qualitative research methods for understanding children's pe…
Added value of physical food products as a stimulus during interviewing
Semi-structured interviews are an often-used method for researching consumer perceptions of food products. However, understanding detailed and in-depth how consumers perceive food products is challenging for researchers because it could be difficult for consumers to express their motives and perceptions. In our previous studies using semi-structured interviews, this difficulty to express perceptions was also recognized, especially when concepts l…
Value conflicts in mothers' snack choice for their 2‐ to 7‐year‐old children
Value conflicts appear when people experience struggles, doubts, and feelings of guilt when making food choices. This study aims to provide insight into value conflicts, which mothers may experience while providing snacks to their young children. Mothers are mainly responsible for providing the snacks their young children eat, making it a big responsibility for them as children's dietary behaviour tracks into adulthood. Possible value conflicts D…
Youngest versus oldest child: Why does mothers’ snack choice differ
Healthiness, naturalness and sustainability perception of adolescents toward chocolate snack bars
Purpose Adolescence is a period in which autonomy grows and where children develop into independent and active consumers and a period in which their food choices are also becoming more autonomous. Snacking is known to increase during the period of adolescence and the snack choice of adolescents is often unhealthy. Therefore, the purpose of this study is to know when adolescents perceive a snack as healthy. As healthiness perception could be linke…
Added value of physical food products as a stimulus during interviewing
Semi-structured interviews are an often-used method for researching consumer perceptions of food products. However, understanding detailed and in-depth how consumers perceive food products is challenging for researchers because it could be difficult for consumers to express their motives and perceptions. In our previous studies using semi-structured interviews, this difficulty to express perceptions was also recognized, especially when concepts l…
The perception of 8- to 10-year-old Dutch children towards plant-based meat analogues
Consumption of meat-based food products can be related to diverse health problems, while the production of meat-based food products negatively impacts the environment. A way to reduce meat production and consumption is to replace meat-based food products by meat substitutes. This would be especially effective when done by consumers who are currently eating meat. Families could play an important role in the transition from regular meat consumption…
What's for dinner?” understanding family food decision-making and wishes of children and their caregivers for plant-based alternatives in family main meals
Children are recognized as drivers of change for a sustainable future, beginning with their choices and actions at the dinner table. Therefore, plant-based food should appeal to children to empower them to encourage the family to choose plant-based alternatives during family meals. The current study aimed to investigate both the perspective of children (9- to 11-year-old) and their caregivers on family food decision-making, focusing on the transi…
Create the future of food with children: Qualitative insights into children's perception of plant-based meat, fish, and dairy alternatives
Children's food preferences are a major influence on what is served for dinner in the household. However, little is known about children's perceptions of plant-based foods. This study aimed to better understand how 9- to 11-year-old children perceive plant-based meat and dairy alternatives. Different types of plant-based alternatives were investigated: meat and fish substitutes (legumes, nuts), replacements (tofu, tempeh), and analogues, as well …
Enhancing Qualitative Research: The Use of Design Probes and Cooking Sessions Deepens the Understanding of 9- to 11-Year-Old Children's Food Perceptions
Qualitative research with children is critical for tailoring interventions and decisions that directly impact their well-being and future. Yet, the involvement of children in the field of sustainable food perception is still limited because of children's unique cognitive needs. This research aims to reflect upon design probes, one-to-one interviews, and cooking sessions as complementary qualitative research methods for understanding children's pe…
Exploring Dutch consumer practices and preferences regarding purchase, storage and packaging of fresh fruits and vegetables
Purpose Reducing plastic packaging is a key goal in tackling plastic pollution. At the same time, packaging can protect fresh produce and potentially prevent food waste. However, little is known about what consumers actually do with packaged produce at home, or how packaging influences their storage decisions. This study explores consumer practices and preferences regarding the purchase, storage and packaging of fresh fruits and vegetables. Desig…
Psychology (8 works) · Food Science (6 works) · Food Waste Reduction and Sustainability (5 works) · Perception (5 works) · Agriculture Sustainability and Environmental Impact (4 works) · Social Psychology (4 works) · Business (3 works) · Consumer Attitudes and Food Labeling (3 works) · Developmental psychology (3 works) · Obesity, Physical Activity, Diet (3 works)