What a city eats: Examining the dietary preferences of families living in communities at high risk for food insecurity
| Autor: | Rachel Zimmer, Brenda Ramirez, Kimberly Montez, Deepak Palakshappa, Scott Best, Joseph A. Skelton, Claudia Loyola Amador, Elaina Cummer |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
0301 basic medicine
Meal 030109 nutrition & dietetics Food insecurity mobile meal program Cooking methods digestive oral and skin physiology dietary preferences General Medicine culturally relevant food 03 medical and health sciences 0302 clinical medicine Environmental health Meal preparation 030212 general & internal medicine Implementation Policy and Community Engagement Psychology meal preparation Research Article |
| Zdroj: | Journal of Clinical and Translational Science |
| ISSN: | 2059-8661 |
| Popis: | Introduction: Food insecurity (FI) is the lack of consistent access to enough food for an active and healthy life. Community-based hunger relief programs often serve as emergency food sources for families with FI. However, these programs may not provide foods that diverse populations of people prefer. We sought to evaluate the dietary patterns and preferences of families living in food-insecure neighborhoods and utilizing a community-based hunger relief program, in order to improve the utilization of local nutritional programs. Methods: We examined the Help Our People Eat (HOPE) community-based mobile meal program. Free-listing interviews (n = 63) were conducted with English-(66%) and Spanish-speaking (34%) participants of the program. Participants were asked about FI risk, food preferences, and dietary behaviors at home. Results: The majority of participants (90%) had children in the household. About 60% reported not being able to afford the type of food they enjoyed. Most participants reported using stoves for cooking (80%). Participants overwhelmingly cooked with chicken, beef, and pork. The most common side dishes included potatoes, rice, and salad. Most participants reported no interest in cooking differently or learning new recipes. Conclusions: A common theme throughout interviews was that families prefer similar meals, but may prepare them differently based on the language spoken. Food preferences consisted of a high intake of carbohydrate-rich meals, perhaps because these foods may be cheaper and easier to access. Notably, new recipes and cooking methods were not a priority for these families, possibly due to the time and effort needed to learn them. |
| Databáze: | OpenAIRE |
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