Community perceptions on the factors in the social food environment that influence dietary behaviour in cities of Kenya and Ghana: a Photovoice study. Issue 3 (28th March 2023)

• Record Type: Journal Article
• Authors: Wanjohi, Milkah N; Pradeilles, Rebecca; Asiki, Gershim; Holdsworth, Michelle; Kimani-Murage, Elizabeth W; Muthuri, Stella K; Irache, Ana; Laar, Amos; Zotor, Francis; Tandoh, Akua; Klomegah, Senam; Graham, Fiona; Osei-Kwasi, Hibbah Araba; Green, Mark A; Coleman, Nathaniel; Mensah, Kobby; Akparibo, Robert; Aryeteey, Richmond; Rousham, Emily K; Bricas, Nicolas; Bohr, Marco; Griffiths, Paula
• Is Part Of: Public health nutrition. Volume 26:Issue 3(2023)
• Page Start: 661
• Page End: 673
• Publication Date: 2023-03-28
• Subjects: Social factors -- Food environment -- Photovoice -- Dietary behaviour -- Urban -- Africa; Nutrition -- Periodicals; Nutrition policy -- Periodicals; Public health -- Periodicals; 613.2
• DOI: 10.1017/S1368980022002270
• Languages: English
• ISSNs: 1368-9800

Abstract

Abstract: Objective: To explore communities' perspectives on the factors in the social food environment that influence dietary behaviours in African cities. Design: A qualitative study using participatory photography (Photovoice). Participants took and discussed photographs representing factors in the social food environment that influence their dietary behaviours. Follow-up in-depth interviews allowed participants to tell the 'stories' of their photographs. Thematic analysis was conducted, using data-driven and theory-driven (based on the socio-ecological model) approaches. Setting: Three low-income areas of Nairobi ( n 48) in Kenya and Accra ( n 62) and Ho ( n 32) in Ghana. Participants: Adolescents and adults, male and female aged ≥13 years. Results: The 'people' who were most commonly reported as influencers of dietary behaviours within the social food environment included family members, friends, health workers and food vendors. They mainly influenced food purchase, preparation and consumption, through (1) considerations for family members' food preferences, (2) considerations for family members' health and nutrition needs, (3) social support by family and friends, (4) provision of nutritional advice and modelling food behaviour by parents and health professionals, (5) food vendors' services and social qualities. Conclusions: The family presents an opportunity for promoting healthy dietary behaviours among family members. Peer groups could be harnessed to promote healthy dietary behaviours among adolescents and youth. Empowering food vendors to provide healthier and safer food options could enhance healthier food sourcing, purchasing and consumption in African low-income urban communities.