Evaluating consumer preferences for healthy eating from Community Kitchens in low-income urban areas: A discrete choice experiment of Comedores Populares in Peru
Evaluating consumer preferences for healthy eating from Community Kitchens in low-income urban areas: A discrete choice experiment of Comedores Populares in Peru
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DOI：
10.1016/j.socscimed.2015.06.033
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发表时间：
2015-09-01
影响因子：
5.4
通讯作者：
Miranda, J. Jaime
中科院分区：
文献类型：
--
作者：
Buttorff, Christine;Trujillo, Antonio J.;Miranda, J. Jaime
世界各地的许多低收入者依靠当地食品供应商维持日常生计。这些小商贩迅速提供方便、低价、美味的食物，然而，它们的营养价值可能很低。这些供应商提供了一个机会，可以利用现有的交付渠道，探索向低收入人群介绍更健康的产品，例如新鲜沙拉和水果。我们试图了解Comedores Populares（CP）（为低收入秘鲁人提供服务的政府支持的食品供应商）准备的物品的偏好，以确定是否可以引入更健康的物品，特别是水果和蔬菜。我们使用了一个最佳-最差离散选择实验（DCE），让参与者从一系列三个假设菜单中选择他们最喜欢和最不喜欢的选项。这些特征来自于以前在CP中进行的一系列形成性定性访谈。我们研究了六个特征的偏好：价格，沙拉，汤，配菜，肉和水果。来自秘鲁利马两个地区的432名个体在2012年接受了一项离散选择实验和人口统计调查。对于消费者选择，相对于其他属性，价格对个人效用的贡献最大，其次是沙拉和汤。面（如大米和豆类）是最不重要的。愿意为一顿有主菜和沙拉的饭支付2.6新索尔，大约比平均菜单价格高出1努埃沃，即0.32美元。愿意支付一餐水果是1.6努埃沃索尔。总体而言，感知质量的服务和食品供应的CP是高的。支付意愿表明，在膳食中添加更健康的食物是可行的。了解消费者的偏好可以帮助决策者在一个有潜力扩大到相当多的低收入家庭的组织中设计更健康的膳食。(C)2015爱思唯尔有限公司版权所有。
Many low-income individuals from around the world rely on local food vendors for daily sustenance. These small vendors quickly provide convenient, low-priced, tasty foods, however, they may be low in nutritional value. These vendors serve as an opportunity to use established delivery channels to explore the introduction of healthier products, e.g. fresh salad and fruits, to low-income populations.We sought to understand preferences for items prepared in Comedores Populares (CP), government-supported food vendors serving low-income Peruvians, to determine whether it would be feasible to introduce healthier items, specifically fruits and vegetables.We used a best-worst discrete choice experiment (DCE) that allowed participants to select their favorite and least favorite option from a series of three hypothetical menus. The characteristics were derived from a series of formative qualitative interviews conducted previously in the CPs. We examined preferences for six characteristics: price, salad, soup, sides, meat and fruit.A total of 432 individuals, from two districts in Lima, Peru responded to a discrete choice experiment and demographic survey in 2012. For the DCE, price contributed the most to individual's utility relative to the other attributes, with salad and soup following closely. Sides (e.g. rice and beans) were the least important. The willingness to pay for a meal with a large main course and salad was 2.6 Nuevos Soles, roughly a 1 Nuevo Sol increase from the average menu price, or USD $0.32 dollars. The willingness to pay for a meal with fruit was 1.6 Nuevo Soles.Overall, the perceived quality of service and food served in the CPs is high. The willingness to pay indicates that healthier additions to meals are feasible. Understanding consumer preferences can help policy makers design healthier meals in an organization with the potential to scale up to reach a considerable number of low-income families. (C) 2015 Elsevier Ltd. All rights reserved.