Interpretative Phenomenological Analysis of Factors for the Use of Serving Chopsticks and Separate Dining in Sichuan and Chongqing, China

作者：Keni Wu, Yaqi Wen, Huiyi Zhang, Ronghua Dai, Yong Zhao, Jun Yuan · 发表于：Research in Health Science · 年份：2026 · DOI：10.22158/rhs.v11n2p113 · 研究领域：Culinary Culture and Tourism、Nutritional Studies and Diet、Nutrition, Health and Food Behavior

Objectives: To conduct a qualitative phenomenological study exploring factors for using serving chopsticks and separate dining.Methods: Qualitative phenomenological research was conducted via face-to-face, semi-structured interviews. All interview transcripts were analyzed using the seven steps of Colaizzi phenomenological data analysis and were input into the Nvivo12 (qualitative research analysis software) through sentence-by-sentence, word-by-word coding and formed themes. Results: Two main themes and fifteen sub-themes were found. The barriers in implementing serving chopsticks and separate dining include consumers bearing the cost of serving chopsticks and separate dining in the end; long-established dietary habits and culture background of willingness to share food with others by using own chopsticks or eating in one pot; the difficulty for low-end catering to implement the serving chopsticks and separate dining; separate dining bringing challenges to grasping the quantity of meals given each person’s varying preferences; weak public awareness of serving chopsticks and separate dining; their perception that troublesome and embarrassing, separate dining destroys the overall aesthetic of the food; and no sophisticated design of serving chopsticks and separate dining. Suggestions to implement serving chopsticks and separate dining include pioneering the implementation and training of communal chopsticks sharing in the restaurant industry, the collective units implementing ...