Food Choice Inequalities Research Programme (N14)

To understand the physiological and psychological basis on which specific target groups of the population make food choices and quantify the influence of these factors on the determination of choices. In particular to undertake work with minority communities and low income groups.

To determine the factors which may inhibit healthier dietary choices and how these barriers may be overcome in these target groups.

The food acceptability and choice programme was established in 1991 as part of the MAFF Food Quality and Nutrition research and development portfolio. The priorities of the programme were to achieve reductions in percentage of energy derived by the UK population from fat and saturates, to increase the intake of fruit and vegetables, and to reduce obesity. A review of the work in 1999 indicated that there was still a need for the research and development being undertaken as part of this project. In particular, this review indicated a specific need to address issues relating to minority communities and low income groups.

There is considerable information that suggests that some minority communities and people on low incomes are proportionally over affected by health inequalities including those related to dietary intake. This programme of research and development will attempt to address the specific difficulties associated with eating a healthy balanced diet in order to impact upon policy related to these groups. In completing this work this programme will assist in the improved nutrition of those in minority groups or on low income in the UK.

There has been much work undertaken in relation to improving the diet of the UK population. In recent years there has been an emphasis within health circles on the gap in health between those at the top and bottom of the social scale. Anecdotal evidence suggests that the underlying gaps in general health outcomes for these population groups is also reflected in nutrition and diet outcomes. For example, the likelihood of having a low birth weight baby is substantially greater for mothers in specific ethnic groups and compounded by low income, compared to those in higher socio-economic groupings and of white descent. The absolute basis for this difference is being investigated through other R&D programmes. Research is needed to specifically address the barriers to food choices made by those in the minority and low income groups.

Issues to be addressed through this programme will therefore be those related to the facts, life skills, social influences, access, and inhibitors to behaviour change as they relate to ethnic minority groups and low income populations.

This work will contribute towards the evidence base for future work, addressing the information needed to inform and encourage the population around healthy eating, addressing barriers to dietary behaviour change, and evaluating and monitoring our work.

Name: Dr Vivien Lund
Tel: 020 7276 8764
Email: vivien.lund@foodstandards.gsi.gov.uk