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Cultural definitions of healthy eating: views from poor Salvadorian communities
Author(s) -
Fuster Melissa,
Messer Ellen,
Houser Robert F.,
Palma Patricia,
Deman Hedi,
Bermudez Odilia I.
Publication year - 2013
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.27.1_supplement.1055.4
Subject(s) - environmental health , limiting , resource (disambiguation) , dilemma , healthy eating , focus group , psychology , food choice , preference , quality (philosophy) , perception , marketing , business , medicine , economics , physical activity , philosophy , epistemology , engineering , physical medicine and rehabilitation , microeconomics , neuroscience , mechanical engineering , computer network , pathology , computer science
Global nutrition transitions are driving the rise in chronic, diet‐related diseases, mostly affecting the poor. While food availability and access are essential for healthy eating (HE), perceptions concerning HE can influence food choices leading to diet quality. This study presents an assessment of cultural definitions and barriers related to HE in four resource‐poor Salvadorian communities using focus groups, interviews, and an evaluation of the food environment. Cultural definitions of HE were compared to the national Salvadorian dietary guidelines recommendations, revealing areas of overlap (including the importance of dietary variety, fruits, and vegetables, among others) and omission (mention of limiting sweets/candy, salt, sugar, and alcohol). Informants expressed concerns over the origin of their foods and whether it contained harmful chemicals. Identified barriers to HE included competing household priorities, food availability, loss of cooking knowledge, and personal factors (motivation and food preferences). The study underscores a dilemma between nutrition knowledge and preference for foods classified as unhealthy, prestigious and/or more convenient affecting food choices in this resource‐poor setting, which increases the risk of diet‐related conditions. Grant Funding Source : PRESANCA