MANY FACTORS INFLUENCE FOOD CHOICES AND NUTRITIONAL STATUS

Economic Factors Influencing Food Selection

The Cost of Food

The cost of food varies according to: The amount of food purchased The place of purchase Whether the food is in season The degree of processing the food has undergone The age of the food (Use by date) Supermarket specials Fresh food is not subjected to the GST

‘Impacts on low-income families, students and the elderly… Often up to 33% of their total income spent on food.’ (Burnett-Fell, Dengate, Ferrie, Evans, Wootton and Baines 2011)

The Marketplace

Refers to where consumers can purchase food Central Market Supermarket Corner store

The smaller the venue is, the more expensive the food items are Some stores buy their food items from larger stores or

wholesalers; thus, the selling price is increased.

Large supermarkets generally have a greater variety at cheaper prices.

The Marketplace

To make profit the food retailer has to know what products and brands are needed/wanted by people who live in the area.

Food retailers cannot stock all items; thus, rely on consumer feedback to determine what people in the area will want to buy.

It is difficult to request specific items unless there is a great demand for them. Therefore retailers stock items they know will sell.

Available Resources

‘A resource is something we use to achieve our goals such as time, money or our skill levels’

Q1. How might a resource influence our food selection?

Available Resources

Time Depends on family and work commitments and

therefore impacts on the type of meals eaten. For example, more convenience foods if time is limited

‘Often the barrier to purchasing healthy food is that such food is perceived as being more expensive and difficult to prepare.’ (Whole Food N.D)

Technology Equipment required to prepare a meal at home. For

example, fridge, freezer or microwave.

Available Resources

Money once spent it is gone until more money has been earned or

given. South Australians with limited money need to use the

resources of Government agencies and charity groups to obtain food parcels and vouchers.

Skills Expertise about how to cook and store food effectively Expertise about how to budget, manage time effectively and

read

‘When low income is coupled with lack of knowledge and skills about food, the individual is in danger of making nutritionally inadequate choices.’ (HEIA 2008)

Available Resources

Each of these resources are interchangeable. If you have the money you can choose to go to a

restaurant for a meal; however, if money is short you can use your skills, knowledge and food ingredients to make a meal.

If you don’t have time to cook a meal from scratch you can use a frozen meal or prepackaged stir-fry sauce with pre-chopped meat and vegetables.

Occupation & Finances

Q2 How might a person’s job influence their food selection? Physical demands of a job and its social expectations are reflected in food

choices The income received from employment also determines the quality and

quantity of food chosen.

According to Burnett-Fell etal (2011) ‘For many Australian families… economic factors are the most important consideration when purchasing food.’

A person’s food budget competes with other expenses such as rent and transportation costs; thus, impacting the amount of money remaining for food.

Poor income does not lead to poor nutrition; however, low income may limit the healthy choices available

How to reduce the food bill?

Shop when fresh food is in season; it is cheaper and more nutritious when out of season Apples are in season during winter Nectarines are in season during summer

Buy foods you intend to use immediately or you can store appropriately when they are on special

Make use of canned or frozen vegetables Buy in bulk

Split the produce and cost with others Ensure you use it immediately or store appropriately to

avoid waste

How to reduce the food bill?

If the generic brand is cheaper buy instead of brand names

Substitute meat based meals for more legumes. Legumes are cheaper and still provide protein and

fibrePrepare lunches rather than buying themDrink waterGrow your own herbsCook and eat at home rather than eating take-

away or in restaurants Cheaper and have greater control of nutrient content

Task: Extended Response (300 words)

Using the knowledge and understanding developed thus far consider the following quote.

‘Research has also found that lower socioeconomic suburbs tend to have twice as many fast-food outlets than higher socioeconomic suburbs.’ (Whole Food N.D)

Consider the following questions in your response: Why are people of a high-socio economic status less likely to

eat fast food? Why have fast food chains targeted low socio-economic areas? Outline some strategies to support the food choices of people

in low-socio economic areas.