3. THE ECONOMICS OF FOOD CHOICE
The relationship between low socio-
economic status and poor health is
complicated and is influenced by gender,
age, culture, environment, social and
community networks, individual lifestyle
factors and health behaviours.
4.
5. Population studies show there are clear
differences in social classes with regard to
food and nutrient intakes.
Low-income groups in particular, have a
greater tendency to consume unbalanced
diets and have low intakes of fruit and
vegetables.
6. This leads to both under-nutrition
(micronutrients deficiency) and over-nutrition
(energy overconsumption resulting in
overweight and obesity) within the members
of a community, depending on the age group,
gender and level of deprivation.
7. The disadvantaged also develop chronic
diseases at an earlier age compared with
higher socio-economic groups; usually
identified by educational and occupational
levels
8. LOW-INCOME GROUPS
Low-income groups, who find it difficult to
achieve a balanced healthy diet, are often
referred to as experiencing food poverty or
food insecurity.
There are many aspects to food poverty but
three of the main barriers to eating a
balanced healthy diet include cost,
accessibility and knowledge
9. Low-income groups, who find it difficult to
achieve a balanced healthy diet, are often
referred to as experiencing food poverty or
food insecurity.
There are many aspects to food poverty but
three of the main barriers to eating a
balanced healthy diet include cost,
accessibility and knowledge
10. These factors have led to the development
of areas known as food deserts.
A reliance on energy-rich, nutrient-poor
foods is a consequence of lack of money
to buy wholesome foods.
The price premium on healthy foods also
appears to be greater in low-income
areas.
11. A lack of proper cooking facilities in the home
increases the need to eat convenience or
take-away foods that have a potentially
higher energy density.
12. Living on a low income can also present
logistical obstacles to eating well such a lack of
transportation.
Public transport is not a viable solution for many,
particularly those with young children or mobility
difficulties.
Finally, a lack of knowledge or too much
conflicting information on diet and health, lack of
motivation and the loss of cooking skills can
inhibit buying and preparing meals from basic
ingredients.
Experimenting with cooking is a luxury that low-
income groups can ill-afford.
13. Education level and income determine food
choices and behaviours that can ultimately
lead to diet-related diseases.
The origins of many of the problems faced by
people on low incomes emphasises the need
for a multidisciplinary approach to targeting
social needs and improving health
inequalities.
14. Factors influencing food choice are not only
based upon individual preferences, but are
constrained by circumstances that are social,
cultural and economical.
Low-income groups face specific challenges
when attempting dietary change and
solutions need to be specifically targeted
15. MODERN DIETS
Modern diet relates to ‘Junk food’ that simply
means an empty calorie food.
An empty calorie food is a high calorie or
calorie rich food which lacks in micronutrients
such as carbohydrates, proteins, vitamins,
minerals, or amino acids, and fibre but has high
energy (calories).
These foods do not contain the nutrients that
your body needs to stay healthy. Hence, this
food that has poor dietetic values is considered
unhealthy and may be called as junk food.
16. A food that is high in fat, sodium, and sugar and
provides high calories yet useless in value is
generally known as a junk food which the
present generation has adapted it as modern
diet.
On the contrary, junk food is easy to carry,
purchase and consume. Generally, a modern
diet is given a very attractive appearance by
adding food additives and colours to enhance
flavour, texture and for increasing long shelf life.
17. PEOPLE’S DIETS REFLECT THE TIMES AND
SITUATIONS IN WHICH THEY LIVE
It is only relatively recent in history that urban–
industrial ways of life have evolved, with many
or most people living in towns and cities rather
than in the countryside.
In many Caribbean countries most people still
live in rural communities, and farmworker-
agricultural and urban-industrial ways of life still
coexist in most countries.
Such patterns change very rapidly as countries
become increasingly urbanized and
industrialized
18. The different food systems and diets that are
part of these diverse ways of life affect the
food choices made, people’s levels of
physical activity, body composition and
physique, life expectancy, and patterns of
disease, including cancer
19. With the move to urban–industrial ways of life,
populations have become taller and heavier, their
life expectancy has increased, and they are
usually adequately nourished (although poverty,
and even destitution, remains a major problem in
most big cities).
On the other hand, urban populations are at
increased risk of chronic diseases such as
obesity, type 2 diabetes, coronary heart disease,
and also some cancers
