Contribution of the local food environment to the food choices of black urban adults in Mamelodi Pretoria

Abstract

The local food environment of black urban adults residing in Mamelodi West is explored and described. The study focused on the extent of the contribution of the food access dimensions (availability, accessibility, affordability, acceptability and accommodation) to healthy food choices within the local food environment of Mamelodi West, considering both the formal food environment, including supermarkets, and the informal food environment, including street vendors and spaza shops. Major changes in the societal, economic and cultural environment in South Africa due to migration, urbanisation, economic advancement and modernisation have accelerated the movement from traditional to Western-orientated food choices. These Western-orientated food choices often include food choices associated with risk factors such as obesity and overweight which could potentially lead to non-communicable. Intervention strategies aimed at changing consumer food behaviour often fail to recognise the complexities associated with the local food environment and access dimensions to healthy food choices. As there is limited information on the influence of the local food environment and related access dimensions on food choices of urban adults, this study fills that gap. The explorative and descriptive cross-sectional study followed a positivistic orientation and was empirical in nature. Density and proximity of food retail outlets were explored through the mapping of food retail outlets in the predetermined residential areas of Mamelodi West. A convenience sampling, non-probability technique was followed using a sample of 288 urban black adults residing in Mamelodi West. A pretested, self-administered survey questionnaire, consisting of closed and open-ended questions, was developed. Focus group discussions were also conducted. Information gathered concerned the local food environment, usual eating patterns, and the influence of availability, accessibility, affordability, acceptability and accommodation on their food choice and practices. Results indicated that the informal food retail outlets, which include street vendors and spaza shops, were most accessible to the study group and they were frequented daily in most instances. They were also the preferred choice for smaller, convenience purchases. Supermarkets were visited less frequently, less than three times per month and were less accessible. The supermarkets were the preferred food outlet for larger bulk purchases. Availability of food options were found to be more limited at spaza shops and street vendors, particularly on foods that are typically considered as healthier such as low-fat milk, brown rice or lean minced beef. These options were also considered more expensive. It was also found that the food choices of the study group reflected a diet low in vegetable intake and a frequent intake of refined carbohydrates and sugars. This is typical to a transitional or Western-orientated diet. The spaza shops lacked a range of healthy food options; the basic staple foods that they did sell where typically more expensive than supermarkets; and there is limited access to larger supermarkets. Therefore accessibility and affordability appeared to be two of the major barriers experienced by individuals wanting to make healthier food choices in their current environment. Recommendations from the results of this study suggest that the impact of accessibility and affordability of healthy foods need to be taken into account when using the food-based dietary guidelines in consumer education to ensure that the guidelines are realistic and practical by considering the local food environment of urban black adults residing in townships. This implies that the guidelines provided should consider what foodstuffs are available in a local food environment and consider the impact of affordability on the known typical food choices of urban black adults. Based on the results of this study it is also recommended that consumer facilitators and educators ensure consumers are adequately informed about how healthy or unhealthy their prevailing food choices are. Lastly, it is recommended that retailers consider these results in their development of corporate social responsibility (CSR) programmes that involve health. Such programmes can encourage healthier food choices by providing nutrition education to the public or local community, it can also influence the variety; or lack thereof; of healthy foods sold at these outlets.