scholarly journals Needs and perceptions regarding healthy eating among people at risk of food insecurity: a qualitative analysis

2019 ◽  
Vol 18 (1) ◽  
Author(s):  
Laura A. van der Velde ◽  
Linde A. Schuilenburg ◽  
Jyothi K. Thrivikraman ◽  
Mattijs E. Numans ◽  
Jessica C. Kiefte-de Jong
Keyword(s):  
At Risk ◽  
Food Insecurity ◽  
Healthy Eating ◽  
Eating Behaviour ◽  
Cultural Influences ◽  
Financial Stress ◽  
Healthy Food ◽  
Financial Strain ◽  
Healthy Foods ◽  
Factors Influencing

Abstract Background Healthy eating behaviour is an essential determinant of overall health. This behaviour is generally poor among people at risk of experiencing food insecurity, which may be caused by many factors including perceived higher costs of healthy foods, financial stress, inadequate nutritional knowledge, and inadequate skills required for healthy food preparation. Few studies have examined how these factors influence eating behaviour among people at risk of experiencing food insecurity. We therefore aimed to gain a better understanding of the needs and perceptions regarding healthy eating in this target group. Methods We conducted a qualitative exploration grounded in data using inductive analyses with 10 participants at risk of experiencing food insecurity. The analysis using an inductive approach identified four core factors influencing eating behaviour: Health related topics; Social and cultural influences; Influences by the physical environment; and Financial influences. Results Overall, participants showed adequate nutrition knowledge. However, eating behaviour was strongly influenced by both social factors (e.g. child food preferences and cultural food habits), and physical environmental factors (e.g. temptations in the local food environment). Perceived barriers for healthy eating behaviour included poor mental health, financial stress, and high food prices. Participants had a generally conscious attitude towards their financial situation, reflected in their strategies to cope with a limited budget. Food insecurity was mostly mentioned in reference to the past or to others and not to participants’ own current experiences. Participants were familiar with several existing resources to reduce food-related financial strain (e.g. debt assistance) and generally had a positive attitude towards these resources. An exception was the Food Bank, of which the food parcel content was not well appreciated. Proposed interventions to reduce food-related financial strain included distributing free meals, facilitating social contacts, increasing healthy food supply in the neighbourhood, and lowering prices of healthy foods. Conclusion The insights from this study increase understanding of factors influencing eating behaviour of people at risk of food insecurity. Therefore, this study could inform future development of potential interventions aiming at helping people at risk of experiencing food insecurity to improve healthy eating, thereby decreasing the risk of diet-related diseases.

scholarly journals Exploring the needs and perceptions regarding healthy eating among people at risk of food insecurity: a qualitative analysis

2020 ◽  
Vol 79 (OCE2) ◽  
Author(s):  
Laura van der Velde ◽  
Linde Schuilenburg ◽  
Jyothi Thrivikraman ◽  
Mattijs Numans ◽  
Jessica Kiefte-de Jong
Keyword(s):  
At Risk ◽  
Environmental Factors ◽  
Food Insecurity ◽  
Healthy Eating ◽  
Eating Behaviors ◽  
Nutrition Knowledge ◽  
Healthy Food ◽  
Healthy Foods ◽  
Factors Influencing ◽  
Healthy Eating Behaviors

AbstractIntroductionHealthy eating behaviors are essential determinants of overall health. These behaviors are generally poor among people at risk of experiencing food insecurity, which may be caused by many factors including perceived higher costs of healthy foods, financial stress, inadequate nutrition knowledge, and inadequate skills required for healthy food preparation. Few studies have examined how these factors influence eating behaviors among people at risk of experiencing food insecurity. We therefore aimed to gain a better understanding of the needs and perceptions regarding healthy eating in this target group.MethodsWe conducted a qualitative open interview study with 10 participants at risk of experiencing food insecurity. Thematic analysis identified four core themes on factors influencing healthy eating behaviors: (1) health related topics, influences on eating behaviors by both the (2) social and (3) physical environment, and (4) financial influences on eating behaviors.ResultsOverall, participants showed adequate nutrition knowledge. However, eating behaviors were strongly influenced by both social environmental factors (e.g. child food preferences and cultural food habits), and physical environmental factors (e.g. temptations in the local food environment). Perceived barriers for healthy eating behaviors included poor mental health, financial stress, and high prices of healthy foods. Participants had a generally positive and conscious attitude towards their financial situation, among others reflected in their strategies to cope with a limited budget. Food insecurity was mostly mentioned in reference to the past or to others and not to participants’ own current experiences. Participants were familiar with several existing resources to reduce food-related financial strain and generally had a positive attitude towards these resources. An exception was the Food Bank, which was highly criticized on its food parcel content. Proposed new resources included distributing free meals, facilitating social contacts, increasing healthy food supply in the neighborhood, and lowering prices of healthy foods.ConclusionThe insights from this study increase understanding of factors influencing healthy eating behaviors of people at risk of food insecurity. Therefore, this study could inform future development of potential interventions aiming at helping people at risk of experiencing food insecurity to improve healthy eating, thereby decreasing the risk of diet-related diseases.

Approaches for Implementing Healthy Food Interventions in Settings With Limited Resources: A Case Study of Sodium Reduction Interventions in Emergency Food Programs Addressing Food Insecurity

2021 ◽  
pp. 089011712110561
Author(s):  
Karen Strazza ◽  
Julia Jordan ◽  
Kate Ferriola-Bruckenstein ◽  
Heather Kane ◽  
John Whitehill ◽  
...  
Keyword(s):  
Food Insecurity ◽  
Healthy Food ◽  
Limited Resources ◽  
Washington County ◽  
Sodium Reduction ◽  
Healthy Foods ◽  
Structured Interviews ◽  
Key Stakeholders ◽  
Food Programs ◽  
Access To Healthy Foods

Purpose This study describes how recipients of the Centers for Disease Control and Prevention funded Sodium Reduction in Communities Program (SRCP) worked with emergency food programs to improve access to healthy food to address chronic conditions. Design SRCP recipients partnered with emergency food programs to implement sodium reduction strategies including nutrition standards, procurement practices, environmental strategies, and behavioral economics approaches. Setting SRCP recipients and emergency food programs in Washington County and Benton County, Arkansas and King County, Washington. Subjects SRCP recipient staff, emergency food program staff, and key stakeholders. Measures We conducted semi-structured interviews with key stakeholders and systematic review of program documents. Analysis Data were analyzed using effects matrices for each recipient. Matrices were organized using select implementation science constructs and compared in a cross-case analysis. Results Despite limited resources, emergency food programs can implement sodium reduction interventions which may provide greater access to healthy foods and lead to reductions in health disparities. Emergency food programs successfully implemented sodium reduction interventions by building on the external and internal settings; selecting strategies that align with existing processes; implementing change incrementally and engaging staff, volunteers, and clients; and sustaining changes. Conclusion Findings contribute to understanding the ways in which emergency food programs and other organizations with limited resources have implemented public health nutrition interventions addressing food insecurity and improving access to healthy foods. These strategies may be transferable to other settings with limited resources.

scholarly journals Improving the nutritional status of food-insecure women: first, let them eat what they like

2007 ◽  
Vol 10 (11) ◽  
pp. 1288-1298 ◽  
Author(s):  
Lynn McIntyre ◽  
Valerie Tarasuk ◽  
Tony Jinguang Li
Keyword(s):  
Nutritional Status ◽  
Dietary Intake ◽  
Food Insecurity ◽  
Food Preferences ◽  
Food Choices ◽  
Healthy Food ◽  
Dietary Intakes ◽  
Healthy Foods ◽  
Food Bank ◽  
Diverse Community

AbstractObjectiveTo determine the extent to which identified nutrient inadequacies in the dietary intakes of a sample of food-insecure women could be ameliorated by increasing their access to the ‘healthy’ foods they typically eat.DesignMerged datasets of 226 food-insecure women who provided at least three 24-hour dietary intake recalls over the course of a month. Dietary modelling, with energy adjustment for severe food insecurity, explored the effect of adding a serving of the woman's own, and the group's typically chosen, nutrient-rich foods on the estimated prevalence of nutrient inadequacy.Setting and subjectsOne study included participants residing in 22 diverse community clusters from the Atlantic Provinces of Canada, and the second study included food bank attendees in Toronto, Ontario, Canada. Of the 226 participants, 78% lived alone with their children.ResultsWhile nutritional vulnerability remained after modelling, adding a single serving of either typically chosen ‘healthy’ foods from women's own diets or healthy food choices normative to the population reduced the prevalence of inadequacy by at least half for most nutrients. Correction for energy deficits resulting from severe food insecurity contributed a mean additional 20% improvement in nutrient intakes.ConclusionsFood-insecure women would sustain substantive nutritional gains if they had greater access to their personal healthy food preferences and if the dietary compromises associated with severe food insecurity were abated. Increased resources to access such choices should be a priority.

scholarly journals A Subsidized Healthy Food Prescription Program for Adults With Type 2 Diabetes Who Are Experiencing Food Insecurity: Protocol for a Randomized Controlled Trial

2021 ◽  
Vol 5 (Supplement_2) ◽  
pp. 1272-1272
Author(s):  
Sharlette Dunn ◽  
Dana Olstad ◽  
Reed F Beall ◽  
Eldon Spackman ◽  
Lorraine Lipscombe ◽  
...  
Keyword(s):  
Blood Glucose ◽  
Food Insecurity ◽  
Diet Quality ◽  
Diabetes Complications ◽  
Controlled Trial ◽  
Healthy Food ◽  
Healthy Foods ◽  
Glucose Levels ◽  
Blood Glucose Levels ◽  
Average Blood Glucose

Abstract Objectives It is vital for individuals with type 2 diabetes (T2DM) to adhere to a healthy dietary pattern to maintain optimal blood glucose levels and overall health. Increasing costs of healthy foods, however, are a barrier to maintaining healthful dietary patterns, particularly for individuals with T2DM who are experiencing food insecurity. Poor diet quality may result in difficulties maintaining optimal blood glucose levels, leading to higher rates of diabetes complications, and increased acute care usage and costs. Although the adverse impacts of food insecurity on maintaining optimal blood glucose levels are well documented, effective strategies to this among individuals with T2DM are lacking. One approach is providing subsidies to purchase healthy foods through subsidized healthy food prescription programs. These programs may help reduce food insecurity and improve diet quality, thereby improving blood glucose levels and reducing diabetes complications over time. Methods A parallel group randomized controlled trial will examine the effectiveness of a subsidized healthy food prescription program compared to a healthy food prescription alone in improving average blood glucose levels (primary outcome), and other secondary outcomes among 404 adults who are experiencing food insecurity and persistent hyperglycemia. The subsidized healthy food prescription program consists of two core elements: 1) A one-time healthy food prescription pamphlet that outlines an evidence-based healthy dietary pattern; 2) A healthy food subsidy of $1.50/day/household member to purchase healthy foods in participating supermarkets for 6 months. At baseline and 6-month follow-up, participants will provide responses to sociodemographic and health-related items, and a variety of patient-reported outcomes. Biochemical and physical measurements will also be obtained. Results The study's theory of change posits that reducing food insecurity and improving diet quality will be key mediators in improving blood glucose levels, which may reduce diabetes complications, and healthcare usage and costs over time. Conclusions The results of this study will demonstrate if a subsidized healthy food prescription program results in meaningful changes in average blood glucose levels and other clinically relevant outcomes. Funding Sources Alberta Innovates, Alberta Health Services.

scholarly journals ‘Eating to survive’: A qualitative analysis of factors influencing food choice and eating behaviour in a food-insecure population

2019 ◽  
Author(s):  
Jo-Anne Puddephatt ◽  
Gregory S Keenan ◽  
Amy Fielden ◽  
Danielle Reaves ◽  
Jason Halford ◽  
...  
Keyword(s):  
Mental Health ◽  
Food Insecurity ◽  
Food Choice ◽  
Eating Behaviour ◽  
Food Choices ◽  
Health Impact ◽  
Structured Interview ◽  
Health Issues ◽  
Factors Influencing ◽  
Access To Food

Food insecurity affects approximately 8.4 million people in the UK, one of the worst levels in Europe. Food insecurity is associated with poor diet quality and obesity; however, the drivers of this relationship are unclear. This study used a qualitative approach to explore factors that influence food choice and eating behaviour in a food-insecure population in Liverpool, UK. Face-to-face interviews were conducted with adults (N=24) who were clients at foodbanks. The interviews were informed by a semi-structured interview schedule, which focussed on access to food, factors influencing food choices, and strategies used to conserve food. Interview transcripts were analysed using inductive thematic analysis. Six themes were identified; ‘Income’, ‘Cost of food’, ‘Accessibility of shops’, ‘Health issues’, ‘Food rationing strategies’ and ‘Worsened health outcomes’. Income was the most salient factor influencing participants’ food choices with all participants reporting a constant struggle to afford food. Food decisions were primarily based on cost; most participants valued eating healthily but could not afford to do so. Strategies to ration food included skipping meals, consuming small portions, cooking in bulk, and prioritising children’s food intake. The majority of participants reported pre-existing physical and/or mental health issues, but these were exacerbated by poor access to food leading to a vicious cycle of stress and worsening health issues. In conclusion, participants’ food choices and eating behaviour seemed to be most strongly influenced by their level of income. Findings also highlight the mental health impact of food insecurity. Initiatives addressing income and the cost of healthy food are required.

scholarly journals A Subsidized Healthy Food Prescription Program for Adults with type 2 Diabetes who are Experiencing Food Insecurity: Protocol for a Randomized Controlled Trial, Modelling and Implementation Studies

2021 ◽  
Author(s):  
Dana Lee Olstad ◽  
Reed F Beall ◽  
Eldon Spackman ◽  
Sharlette Dunn ◽  
Lorraine Lipscombe ◽  
...  
Keyword(s):  
Food Insecurity ◽  
Program Effectiveness ◽  
Controlled Trial ◽  
Healthy Food ◽  
Healthy Foods ◽  
Glucose Levels ◽  
Randomized Controlled ◽  
Blood Glucose Levels ◽  
Persistent Hyperglycemia

Abstract Background: The high cost of many healthy foods poses a significant challenge to the maintenance of optimal blood glucose levels for adults with type 2 diabetes (T2DM) who are experiencing food insecurity, leading to diabetes complications and excess acute care usage and costs. Subsidized healthy food prescription programs may help to reduce food insecurity by financially supporting patients to improve their diet quality, prevent diabetes complications and avoid acute care use. This study will use a type 2 hybrid effectiveness-implementation design to examine the reach, effectiveness, adoption, implementation and maintenance (RE-AIM) of a subsidized healthy food prescription program for adults who are experiencing food insecurity and persistent hyperglycemia. A randomized controlled trial (RCT) will investigate program effectiveness via impact on blood glucose levels (primary outcome), food insecurity, diet quality and other clinical and patient-reported outcomes. A modelling study will estimate longer-term program effectiveness in reducing diabetes-related complications, resource use and costs. An implementation study will examine all RE-AIM domains, including reasons behind program successes and failures, fidelity, mechanisms of impact, contextual determinants of effective implementation and sustainability. Methods: 404 adults who are experiencing food insecurity and persistent hyperglycemia, including adults who identify as Indigenous, will be randomized to a subsidized healthy food prescription intervention (n=202) or a healthy food prescription comparison group (n=202). Both groups will receive a healthy food prescription. The intervention group will additionally receive $1.50/day/household member to purchase healthy foods in supermarkets for 6 months. The implementation process will follow the Quality Implementation Framework. Outcomes will be assessed at baseline and follow-up (6 months) in the RCT and analyzed using mixed-effects linear and multinomial logistic/ordinal regression models. Longer-term outcomes will be modelled using the validated UK Prospective Diabetes Study outcomes simulation model-2. Implementation processes and outcomes will be continuously measured via quantitative and qualitative data and analyzed using descriptive statistics and theory-informed directed content analysis, respectively. Discussion: This research will provide a comprehensive body of data with high internal and external validity to assist policymakers and practitioners to effectively and rapidly translate the evidence generated into programs and policies to support patients with T2DM who are experiencing food insecurity. Trial registration: ClinicalTrials.gov NCT04725630 (January 25, 2021; https://www.clinicaltrials.gov/ct2/show/NCT04725630?term=Subsidized+Healthy+Food+Prescription+Program&cond=Diabetes+Mellitus%2C+Type+2&draw=2&rank=1).

Food Insecurity and Associated Challenges to Healthy Eating Among American Indians and Alaska Natives With Type 2 Diabetes: Multiple Stakeholder Perspectives

2021 ◽  
Vol 33 (7-8_suppl) ◽  
pp. 31S-39S
Author(s):  
Sarah Stotz ◽  
Angela G. Brega ◽  
J. Neil Henderson ◽  
Steven Lockhart ◽  
Kelly Moore ◽  
...  
Keyword(s):  
Type 2 Diabetes ◽  
Food Insecurity ◽  
American Indians ◽  
Healthy Eating ◽  
Alaska Native ◽  
Fruits And Vegetables ◽  
Healthy Food ◽  
Stakeholder Perspectives ◽  
Healthcare Administrators

Objective: To examine stakeholder perspectives on food insecurity and associated challenges to healthy eating among American Indian and Alaska Native (AI/AN) adults with type 2 diabetes (T2D). Methods: Focus groups and interviews were conducted with purposively selected stakeholders: AI/ANs with T2D, their family members, healthcare administrators, nutrition and diabetes educators, and national content experts on AI/AN health. Two coders analyzed transcripts using the constant-comparison method. Results: Key themes included (1) rural- and urban-dwelling AI/ANs experience different primary food security and associated challenges; (2) factors contributing to food insecurity extend beyond cost of healthy food; and (3) barriers to consuming fresh, healthy food include cost, preparation time, limited cooking knowledge, and challenges with gardening. Discussion: Resources for AI/ANs with T2D who experience food insecurity and associated challenges to healthy eating should be tailored based on urban versus rural location and should address cost and other barriers to consumption of fresh fruits and vegetables.

Consumer fear and healthy eating during COVID-19 pandemic

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Patrícia de Oliveira Campos ◽  
Letícia Barbosa de Mélo ◽  
Jéssica Carvalho Veras de Souza ◽  
Poliana Nunes de Santana ◽  
Juliana Matte ◽  
...  
Keyword(s):  
Healthy Eating ◽  
Structural Equation ◽  
Terror Management ◽  
Empirical Support ◽  
Healthy Food ◽  
Equation Modeling ◽  
Recent Criticism ◽  
Healthy Foods ◽  
Content Type ◽  
Public Health Decision

PurposeThis study aims to contribute to the healthy eating literature by analyzing whether fear of coronavirus disease 2019 (COVID-19), ability to prepare food and the safety-seeking are antecedents of the intention to consume healthy foods during COVID-19 pandemic.Design/methodology/approachThe authors conducted two studies. The first study was done with a sample of 546 valid respondents. Partial Least Squares Structural Equation Modeling (PLS-SEM) was used to analyze data. The second study was qualitative, in which 40 subjects took part. Data were analyzed using thematic analysis.FindingsThe main findings reveal that ability to prepare food and the safety-seeking are strong antecedents of the intention to consume healthy foods. In addition, safety-seeking mediates the relationship between fear of COVID-19 and intention to consume healthy eating. However, high levels of fear did not influence the ability to prepare food and intention to consume healthy foods. Also, the ability to prepare food does not mediate the relation between fear of COVID-19 and intention to consume healthy food.Originality/valueThis study is among the first to consider terror management propositions to analyze the intention to consume healthy foods during COVID-19 pandemic. From a scientific point of view, it has several contributions to the literature. First, this study provides advances and innovation in the field by identifying new explanatory relations. Second, this study extends the scope of terror management health model (TMHM) by analyzing it in the pandemic context. Third, the findings seem to provide empirical support for recent criticism of TMHM assumptions. Moreover, practical implications are outlined to public health decision-makers and healthy food businesses on increasing consumers’ intention to healthy eating.

scholarly journals Developing a nutrition intervention in children's centres: exploring views of parents in rural/urban settings in the UK

2012 ◽  
Vol 16 (8) ◽  
pp. 1516-1521 ◽  
Author(s):  
Heather R Ohly ◽  
Arabella Hayter ◽  
Clare Pettinger ◽  
Hynek Pikhart ◽  
Richard G Watt ◽  
...  
Keyword(s):  
Healthy Eating ◽  
School Children ◽  
Cross Sectional Study ◽  
Healthy Food ◽  
Nutrition Intervention ◽  
Food Labels ◽  
Cross Sectional ◽  
Factors Influencing ◽  
The Uk ◽  
Children’S Centres

AbstractObjectiveThe present study explored parents’ requirements for healthy eating support prior to the development of a tailored intervention.DesignA cross-sectional study of parents attending children's centres.SettingChildren's centres in Cornwall (rural south-west England) and Islington (urban London borough).SubjectsA total of 261 parents (94·2 % female) of pre-school children (aged 2–5 years) completed a questionnaire on factors influencing food choice, and preferences for and views on healthy eating support.ResultsParents reported that health, taste, freshness and quality were the most important factors influencing their food choices for their pre-school children. The importance of individual factors varied according to level of educational attainment. Over a third (38 %) of parents said they wanted more advice on healthy eating for children. Less educated parents showed the greatest interest in learning more about several aspects: what a ‘healthy diet’ means, how to prepare and cook healthy food, how to understand food labels, budgeting for food, examples of healthy food and snacks for children, appropriate portion sizes for children and ways to encourage children to eat well.ConclusionsThere was demand for healthy eating support among parents of pre-school children, especially those who are less educated, in one rural and one urban area of England.

Macho Nachos

2015 ◽  
Vol 46 (4) ◽  
pp. 182-196 ◽  
Author(s):  
Luke (Lei) Zhu ◽  
Victoria L. Brescoll ◽  
George E. Newman ◽  
Eric Luis Uhlmann
Keyword(s):  
Gender Stereotypes ◽  
Food Packaging ◽  
Food Preferences ◽  
Healthy Food ◽  
Psychological Reactance ◽  
Unhealthy Food ◽  
Healthy Foods ◽  
Gender Schema ◽  
Male And Female ◽  
Schema Congruity

Abstract. The present studies examine how culturally held stereotypes about gender (that women eat more healthfully than men) implicitly influence food preferences. In Study 1, priming masculinity led both male and female participants to prefer unhealthy foods, while priming femininity led both male and female participants to prefer healthy foods. Study 2 extended these effects to gendered food packaging. When the packaging and healthiness of the food were gender schema congruent (i.e., feminine packaging for a healthy food, masculine packaging for an unhealthy food) both male and female participants rated the product as more attractive, said that they would be more likely to purchase it, and even rated it as tasting better compared to when the product was stereotype incongruent. In Study 3, packaging that explicitly appealed to gender stereotypes (“The muffin for real men”) reversed the schema congruity effect, but only among participants who scored high in psychological reactance.

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