# "Facecook", design and rool-out of a community based social network to promote healthy eating practices amongst low income population"

Jacques Bibai, Nicolas Darcel, Manon Dugre, Julien Ollivier, Faustine Regnier, Manon Robin

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## ► To cite this version:

Jacques Bibai, Nicolas Darcel, Manon Dugre, Julien Ollivier, Faustine Regnier, et al., "Facecook", design and rool-out of a community based social network to promote healthy eating practices amongst low income population". 2nd Cook and Health Symposium, University of West London. GBR., Mar 2017, Londres, United Kingdom. 15 p. hal-01603041

HAL Id: hal-01603041

https://hal.science/hal-01603041

Submitted on 5 Jun 2020

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# "Facecook", design and roll-out of a community based social network to promote healthy eating practices amongst low income population

Jacques Bibai<fnref n="1" />, Nicolas Darcel<fnref n="2" />, Manon Dugré<fnref n="2" />, Julien Ollivier<fnref n="1" />, Faustine Regnier<fnref n="3" />, Manon Robin<fnref n="4" />

<footnote n="1">¹ Nut Cracker, 11 rue Carnot 94270, Le Kremlin-Bicêtre</footnote>

<footnote n="2">² Chaire ANCA / AgroParisTech UMR 914 Physiology of Nutrition and Ingestive Behavior, INRA, AgroParisTech, Université Paris-Saclay</footnote>

<footnote n="3">³ ALISS UR1303, INRA, Université Paris-Saclay, F-94200 Ivry-sur-Seine, France</footnote>

<footnote n="4">⁴ Fondation Agir Contre l'Exclusion 93200 Saint-Denis La Plaine, France</footnote>
- Social inequalities in health are primarily due to the difficulty to maintain a balanced diet on a constraint budget.

- Current nutrition promotion campaigns are insufficiently efficient in low income populations

- There is a gap between actual food practices of low income populations, where the social link and culinary acts are priming, and the injunctive / normative aspect of institutional nutrition promotion campaigns.

### ▷ Design and test an efficient action targeting low income population
# Target population

## Households helped by social emergency services
## City of Trappes (Yvelines, Paris Region, France)

- Population 31 854 (2014)

- Median indiv. income: 16 100 € (nat. avg. 20 150 €)

- 25,5 % below poverty threshold (nat. avg. 14.1 %)

- 18,9 % unemployment rate (nat. avg. 10.5 %)

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>> Promote healthy eating practices amongst low income population

Oct. 2015 - Mar. 2016

1. Co-design

•Beneficiaries

•social emergency
associations

Mar. 2016 - Jul. 2016

2. Tool
production

•Web design startups

•Expertise in nutrition
education

Mar. - may 2016

3. Local roll-
out

•social emergency
associations

•social emergency
services

May – Oct. 2016

4. Impact
measures

•Usages

•Perceptions
# 1. Co-design of the action : methods

- **46 questionnaires:**

- socio-economic status

- products consumed & food logistics

- perceptions and expectations about food and eating

- importance granted to nutritional issues

- expectation with regard to actions promoting healthy eating behaviours

- digital equipment and usages of digital tools

- **2 sessions of co-design with ~10 volunteers**

- Role playing game to design an efficient action
# 1. Co-design of the action: results

- « Socio-economic influence » on relationship with foods¹

- Quality (brands) / Quantity (satiation) / Conviviality & Cuisine

- Lesser importance granted to nutrition / body image

- But good knowledge of general messages nutritional recommendations

- Frequent and widespread usage of connected objects

- Smartphones (72%, national average 58% in 2015²)

- May be the unique access to internet for the household

- Important usage of social networks (Snapchat, Whatsapp, Facebook, Twitter, Instagram)

- Expectations from a “nutrition programme”

- Tips for cheap and healthy foods

- Better understand the food labelling

- Cooking tips

<footnote>1- RÉGNIER, F. (2011). La perception des messages de santé par les populations défavorisées. 206-212.</footnote>

<footnote>2- CREDOC. (2015). Baromètre du numérique Edition 2015.</footnote>
## 2. Co-design of the action : Facecook

### Social Network

- motivate / emulate

- diffuse cooking knowhow

- Enroll the user

### Quiz

- consolidate knowledge

### Recipes

- invite users to prepare foods

- provide cooking tips

### Nutrition 101

- provide simple and credible nutritional information

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## 2. Tool production: Facecook

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Share the recipes
## 2. Tool production: Facecook

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Cuisine

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Quiz

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Nutrition 101
3. Impact measures : methodology

i. Connections to the app and usages (data collected by the app)

- Number of connections to the app

- Number of viewed recipes

- Quizzes taken - performance

- Share recipes

ii. In-depth interviews among users (n=8)

- Cooking skills

- Constraints

- Social integration
3. Impact measures : results (1/2)

i. Connections to the app and usages (data collected by the app**)

- Number of connections to the app

- 378 connections between may and oct 2016

- Number of viewed recipes

- 600 views of recipes

- Quizzes taken – performance

- 1200 questions taken – 68% correct answers

- Shares

- total of 18 recipes shared via the app

** Much larger sample than the 28 households considered for the test,

ii. In-depth interviews among users: 8 volunteers from the studied households

- Cooking skills

- Constraints

- Social integration
3. Impact measures : results (2/2)

ii. In-depth interviews among users: 8 volunteers from the studied households

- Out of 28 members of the households contacted for in depth interviews 8 responded –

- 7 downloaded the app,

- 4 users

- 1 very frequent user, quizzes (> 200 questions) or recipes (9 shared)

- Factors limiting the use of the app:

- Limited skills with connected objects (reinstalling)

- Poor level in French, especially written

- Time constraints (long commuting times)

- Use of the smartphone very different from what was declared in the questionnaires

- Fear of “going public” via the sharing of recipes

- Critical mass for a living social network not reached

- Factors favoring the use of the app:

- Familiarity with digital technologies

- Already like cooking

- Slightly higher socio-economic status
4. Conclusions

✓ We “co-designed”, together with the targeted audience, an app aiming at promoting healthier nutrition habits and home made cooking.

✓ The expectations of the population (bending toward culinary approaches and social interaction around food) led to the production of “Facecook” a smartphone app proposing to share recipes and quizzes in nutrition for online communities

✓ The app was very unequally used by the study group (albeit used elsewhere)

X The Time constraints for using the app, the poor mastering of both digital technologies and written French language, the attitude toward online publicity and the limited size of the online community did limit the usage of the app

X The app found an audience, not the one we expected = higher from a sociological stand point, more skilled with digital tools, more socially integrated.

? Possible social desirability bias during the collective design of the app
## 5. Credits and Acknowledgements

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INRA
SCIENCE & IMPACT

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Chaire ANCA

FAC
Les entreprises contre l'exclusion

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NUT CRACKER
ATELIER PEDAGOGIQUE DIGITAL

**INRA - ALISS**

- Faustine Régnier

**Nutcracker**

- Jacques Bibai

- Julien Olivier

**F.A.C.E**

- Manon Robin

**AgroParisTech**

- Manon Dugré (Chaire ANCA)

- Apolline Bougrat

- Célie Bouvet

- Florian Mourey

- **Funding: This work was supported by the regional council of Paris Île-de-France, and received financial support from Ferrero**

- We are very grateful to the "Point Services aux Personnes" (PSP) of Saint Quentin en Yvelines, and especially to Safyatou, for their implication and their help throughout the research.
Thank you for your attention