Abstract
The aim of this study was to investigate the food purchasing behaviors of an adult Solomon Islander population within a transitioning food system in Auki, Malaita. Food purchasing behavior measures included; venue type and transportation for purchasing food, previous day expenditure on food purchases, number of weekly shopping experiences for store foods (generally long-life shelf and frozen items) and fresh foods (such as fruits and vegetables and fresh fish) and the importance of factors (i.e., price) on purchasing decisions. One hundred and thirty-three adults (aged 18 to 74 years; female: 63%, males: 37%) completed an interviewer administered questionnaire during December 2018. Food items were primarily sourced from Auki markets (n = 70) and stores (n = 40). Food purchasing differed between fresh and semi-perishable foods (store food). Participants reported similar shopping experiences for store food and fresh food (M = 3.87 and M = 3.25 times a week, respectively) and spending between $1 and $200 (M = $56.12) Solomon Island dollars on food in the previous day. The most reported purchased item was white rice (n = 117, 88%), with taste, freshness and family preference the most important factors reported as influencing food purchasing choices. While our findings are from a small sample in Auki, further research could build upon this work by investigating food purchasing behaviors at other times of the year, and more widely in the Solomon Islands and greater Pacific region.
Highlights
There is increased interest in the ways that individuals and communities in remote and transitioning food systems source food
An observational descriptive cross-sectional study design was used to investigate the food purchasing behaviors of adults living in Auki, Malaita, Solomon Islands
A total of 133 participants were interviewed, with participants aged between 18 and 74 years, and a higher proportion of females (63%) to males (37%). Half of those interviewed resided in Auki town, with out of town participants representing numerous rural communities and villages
Summary
There is increased interest in the ways that individuals and communities in remote and transitioning food systems source food. Many traditional food systems around the world, including in the Pacific. Islands, are in the process of nutrition transitions. These transitions are seen as changes within the populations energy expenditure, dietary intake and patterns as food systems transition from traditional local food supply to modern food systems based largely on imported processed foods generally higher in fat, salt and sugar, potentially impacting food security [1,2,3]. The rates of diet-related noncommunicable diseases (NCDs), including obesity and Type 2 diabetes in the Pacific Islands countries and territories (PICTs) are some of the highest worldwide, yet the trajectory of this epidemic is predicted to continue increasing [4,5,6].
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