A Typology of Food Environments in the Pacific Region and Their Relationship to Diet Quality in Solomon Islands

Extensive literature describes the importance of food environments (FEs) as a driver of food choices and nutrition outcomes; yet existing FE frameworks do not adequately capture the diversity of FEs relevant to the Pacific Region. This limits identification of opportunities in food systems to reduce...

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Autores principales:	Jessica R. Bogard, Neil L. Andrew, Penny Farrell, Mario Herrero, Michael K. Sharp, Jillian Tutuo
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	food environment nutrition Pacific food system diet quality Solomon Islands Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/b85b286be29443c3949526933153f78d
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spelling	oai:doaj.org-article:b85b286be29443c3949526933153f78d2021-11-25T17:33:08ZA Typology of Food Environments in the Pacific Region and Their Relationship to Diet Quality in Solomon Islands10.3390/foods101125922304-8158https://doaj.org/article/b85b286be29443c3949526933153f78d2021-10-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2592https://doaj.org/toc/2304-8158Extensive literature describes the importance of food environments (FEs) as a driver of food choices and nutrition outcomes; yet existing FE frameworks do not adequately capture the diversity of FEs relevant to the Pacific Region. This limits identification of opportunities in food systems to reduce the multiple burden of malnutrition. We present a conceptual typology of FEs including six primary FEs relevant in the Pacific; wild; cultivated; kin and community; informal retail; formal retail; and food aid and services. We then apply this typology to food acquisition data from Solomon Islands 2012/13 Household Income and Expenditure Survey and analyse the relationship between FEs and diet quality. The cultivated FE accounts for 60% of the quantity of food acquired nationally, followed by wild (15%), kin and community (9%), and formal and informal retail FEs (8% each), with wide variation between urban and rural households, provinces and wealth groups. Reliance on different FEs is a significant predictor of diet quality and affirms the importance of subsistence fisheries and agriculture, and community and kinship networks. Integration of a FE typology such as the one presented here in commonly conducted household expenditure surveys offers significant opportunity to advance our understanding of food system leverage points to improve nutrition and health.Jessica R. BogardNeil L. AndrewPenny FarrellMario HerreroMichael K. SharpJillian TutuoMDPI AGarticlefood environmentnutritionPacificfood systemdiet qualitySolomon IslandsChemical technologyTP1-1185ENFoods, Vol 10, Iss 2592, p 2592 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	food environment nutrition Pacific food system diet quality Solomon Islands Chemical technology TP1-1185
spellingShingle	food environment nutrition Pacific food system diet quality Solomon Islands Chemical technology TP1-1185 Jessica R. Bogard Neil L. Andrew Penny Farrell Mario Herrero Michael K. Sharp Jillian Tutuo A Typology of Food Environments in the Pacific Region and Their Relationship to Diet Quality in Solomon Islands
description	Extensive literature describes the importance of food environments (FEs) as a driver of food choices and nutrition outcomes; yet existing FE frameworks do not adequately capture the diversity of FEs relevant to the Pacific Region. This limits identification of opportunities in food systems to reduce the multiple burden of malnutrition. We present a conceptual typology of FEs including six primary FEs relevant in the Pacific; wild; cultivated; kin and community; informal retail; formal retail; and food aid and services. We then apply this typology to food acquisition data from Solomon Islands 2012/13 Household Income and Expenditure Survey and analyse the relationship between FEs and diet quality. The cultivated FE accounts for 60% of the quantity of food acquired nationally, followed by wild (15%), kin and community (9%), and formal and informal retail FEs (8% each), with wide variation between urban and rural households, provinces and wealth groups. Reliance on different FEs is a significant predictor of diet quality and affirms the importance of subsistence fisheries and agriculture, and community and kinship networks. Integration of a FE typology such as the one presented here in commonly conducted household expenditure surveys offers significant opportunity to advance our understanding of food system leverage points to improve nutrition and health.
format	article
author	Jessica R. Bogard Neil L. Andrew Penny Farrell Mario Herrero Michael K. Sharp Jillian Tutuo
author_facet	Jessica R. Bogard Neil L. Andrew Penny Farrell Mario Herrero Michael K. Sharp Jillian Tutuo
author_sort	Jessica R. Bogard
title	A Typology of Food Environments in the Pacific Region and Their Relationship to Diet Quality in Solomon Islands
title_short	A Typology of Food Environments in the Pacific Region and Their Relationship to Diet Quality in Solomon Islands
title_full	A Typology of Food Environments in the Pacific Region and Their Relationship to Diet Quality in Solomon Islands
title_fullStr	A Typology of Food Environments in the Pacific Region and Their Relationship to Diet Quality in Solomon Islands
title_full_unstemmed	A Typology of Food Environments in the Pacific Region and Their Relationship to Diet Quality in Solomon Islands
title_sort	typology of food environments in the pacific region and their relationship to diet quality in solomon islands
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/b85b286be29443c3949526933153f78d
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A Typology of Food Environments in the Pacific Region and Their Relationship to Diet Quality in Solomon Islands

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