The contribution of three components of nutrition knowledge to socio-economic differences in food purchasing choices

Abstract

Objectives: To assess socio-economic differences in three components of nutrition knowledge, i.e. knowledge of (i) the relationship between diet and disease, (ii) the nutrient content of foods and (iii) dietary guideline recommendations; furthermore, to determine if socio-economic differences in nutrition knowledge contribute to inequalities in food purchasing choices. Design: The cross-sectional study considered household food purchasing, nutrition knowledge, socio-economic and demographic information. Household food purchasing choices were summarised by three indices, based on self-reported purchasing of sixteen groceries, nineteen fruits and twenty-one vegetables. Socio-economic position (SEP) was measured by household income and education. Associations between SEP, nutrition knowledge and food purchasing were examined using general linear models adjusted for age, gender, household type and household size. Setting: Brisbane, Australia in 2000. Subjects: Main household food shoppers (n 1003, response rate 66?4 %), located in fifty small areas (Census Collectors Districts). Results: Shoppers in households of low SEP made food purchasing choices that were less consistent with dietary guideline recommendations: they were more likely to purchase grocery foods comparatively higher in salt, sugar and fat, and lower in fibre, and they purchased a narrower range of fruits and vegetables. Those of higher SEP had greater nutrition knowledge and this factor attenuated most associations between SEP and food purchasing choices. Among nutrition knowledge factors, knowledge of the relationship between diet and disease made the greatest and most consistent contribution to explaining socio-economic differences in food purchasing. Conclusions: Addressing inequalities in nutrition knowledge is likely to reduce socio-economic differences in compliance with dietary guidelines. Improving knowledge of the relationship between diet and disease appears to be a particularly relevant focus for health promotion aimed to reduce socio-economic differences in diet and related health inequalities.

The effects of nutrition knowledge on food label use. A review of the literature

“…However, we recognize that knowledge could play a broader role in food choice by supporting dietary intake regardless of food label use. Many studies have shown associations between nutrition knowledge and dietary behaviors (Ahmadi, Torkamani, Sohrabi, & Ghahremani, 2013; Bonaccio et al, 2013; Dickson-Spillmann & Siegrist, 2011; Drichoutis, Lazaridis, & Nayga, 2005; Fitzgerald et al, 2008; McKinnon et al, 2014; Wardle, Parmenter, & Waller, 2000; Worsley, 2002). …”

“…Nutrition knowledge, broadly defined, refers to knowledge of concepts and processes related to nutrition and health including knowledge of diet and health, diet and disease, foods representing major sources of nutrients, and dietary guidelines and recommendations (Axelson & Brinberg, 1992; McKinnon, Giskes, & Turrell, 2014; Moorman, 1996; Parmenter & Wardle, 1999). Although some have argued that a narrower definition of nutrition knowledge may be desirable (Axelson & Brinberg, 1992; Li, Miniard, & Barone, 2000), Parmenter and Wardle (1999) suggest that a broad definition of nutrition knowledge is needed to capture the complex and wide-ranging nature of the information used to inform dietary choice.…”

Child Consumption of Whole Fruit and Fruit Juice Following Six Months of Exposure to a Pediatric Fruit and Vegetable Prescription Program

“…Considering the growing evidence of an association between greater fruit and vegetable consumption during childhood and reduced chronic diseases in adulthood [13][14][15][16], both short-and long-term implications of programs that successfully increase fruit intake among children are likely to be significant. However, public health initiatives should not only address deficits in nutrition knowledge [17,18], but also enduring challenges with regard to the access to and affordability of fresh, high-quality fruits-particularly among low-income children [6,[19][20][21].…”

Menu label accuracy at a university's foodservices. An exploratory recipe nutrition analysis

“…Ostensibly due to a perceived connection between public health and nutrition knowledge (McKinnon, Giskes, & Turrell, 2013), consumer advocates have consistently called for nutrition labels on commercially produced food products (Liu, Roberto, Liu, & Brownell, 2012;Roberto, Schwartz, & Brownell, 2009). Nutrition labeling is also widely recognized by U.S. consumers as useful for making better food choices in foodservice operations.…”