Masters Degrees (Human Nutrition)

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Browsing Masters Degrees (Human Nutrition) by browse.metadata.advisor "Battersby, Jane"

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    Understanding fruit and vegetable consumption : a qualitative investigation in the Mitchells Plain sub-district of Cape Town
    (Stellenbosch : Stellenbosch University, 2014-04) Pereira, Catherine Jane; McLachlan, Milla; Battersby, Jane; Stellenbosch University. Faculty of Medicine and Health Sciences. Dept. of Interdisciplinary Health Sciences. Division of Human Nutrition.
    ENGLISH ABSTRACT: Introduction Adequate fruit and vegetable consumption can provide many health and nutrition benefits, and can contribute to nutritional adequacy and quality of the diet. Despite existing strategies, most people in South Africa do not consume the recommended intake of five fruits and vegetables per day, and micronutrient intakes remain low. Aim The aim of this study was to describe underlying factors that influence individual and household fruit and vegetable consumption, in an area of the Mitchells Plain sub-district, by engaging with community members in a participatory manner in accordance with a human rights-based approach. Methodology This study was cross-sectional and descriptive. Data collection was conducted from November 2012 until January 2013, in an area of Mitchells Plain. Focus group discussions were conducted to gain a broad understanding of factors that influence fruit and vegetable consumption in the community and to identify individuals for individual interviews. In-depth interviews were conducted with strategically selected community members considered to be influential in food preparation, distribution or consumption, in order to gain in-depth understanding of specific factors associated with fruit and vegetable consumption. Results Four focus group discussions were conducted with 40 participants in total, allocated to three different groups (18 to 29 year old females, 30 to 70 year old females, 18 to 60 year old males). Fifteen in-depth interviews were conducted with community leaders, individuals involved in food production (kitchen managers) or sale thereof (an informal vendor and a tuck shop owner), individuals involved in health education (a professional nurse) and basic education (a grade one educator), and others. Dominant themes discussed included fruit and vegetable consumption patterns (religious, cultural and traditional dishes, seasonal variation), fruit and vegetable preparation techniques and commonly prepared dishes, fruit and vegetable access (purchasing, vegetable gardens and direct provision) and changes in fruit and vegetable consumption patterns. Barriers to fruit and vegetable consumption included that although most participants considered them to be important, fruit and vegetables were not considered a priority food item (inadequate time and effort is allocated to food purchasing and preparation), negative side-effects of consumption, fruit and vegetables are perishable and benefits of fruit and vegetable consumption are not immediately apparent. Facilitators of fruit and vegetable consumption were personal preference, traditional dishes prepared that include fruit or vegetable ingredients, individuals who sell or grow fruit and vegetables having increased availability, use of convenience fruit and vegetable items, and modelling and discipline in children. Suggestions to improve consumption included education using practical advice such as fruit recipes to improve the appeal of fruit and vegetable dishes, and methods to decrease preparation time and cost. Conclusions Limited fruit and vegetable consumption is not simply determined by limited nutrition knowledge or poor decision-making by households, but rather by a much wider set of social, economic and spatial processes. Creative and innovative behaviour-changing strategies are required that target individuals but also take cognisance of wider structural barriers, and work to create an enabling environment that is supportive of healthy eating and an adequate consumption of fruit and vegetables.