Does Healthy Food Cost More? The Challenges Of Measuring The Price Of - ANA
INFORMAS Food PricesDoes healthy food cost more?The challenges of measuring the price of‘healthy’ versus current ‘less healthy’foods and diets.Sally MackaySupervisors: Prof Boyd Swinburn, Dr Stefanie VandevijvereProf Amanda Lee (QUT)Advisor:Prof Cliona Ni Mhurchu
PROCESSESIMPACTSOUTCOMESPOPULATIONSFOOD ENVIRONMENTSORGANISATIONSINFORMAS monitoring frameworkPublic sector policies and actionsPrivate sector policies and actionsHow much progress have (international, national, state andlocal) governments made towards good practice in improvingfood environments and implementing obesity/NCDs preventionpolicies and actions?(University of Auckland)How are private sector organisations affecting foodenvironments and influencing obesity/NCDs preventionefforts?(Deakin University & City ngWhat is thenutrientcomposition(particularly fat,saturated fat,sugar and saltcontent) ofcommonpackagedfoods?(The GeorgeInstitute)What labelling(includingnutrition info &claims) ispresent onpackaged foodsand on menusin quick-servicerestaurants?(University ofOxford)What is thelevel ofexposure (ofdifferentpopulationgroups) to themarketing ofunhealthyfoods andbeverages?(University ofWollongong)FoodprovisionWhat foods areprovided indifferentsettings (eg.schools,hospitals,workplaces)?(University ofToronto)Food retailWhat foods areavailable indifferentsettings (eg.supermarkets,communities)?(University ofAuckland)Food pricesFood trade &investmentWhat is therelative priceandaffordability of‘current’ vs‘healthy’ diets,meals & foods?(QueenslandUniversity ofTechnology &University ofAuckland)What are therisks andbenefits tohealthy foodenvironmentsand diets Population dietPhysiological & metabolic riskfactorsHealth outcomesWhat is the quality and quantity of(different population’s) diet?(University of Sao Paulo)What are obesity and other risk factorburdens?(WHO)What are NCD morbidity and mortalityburdens?(WHO)
Does healthy food cost more? Foods or diets?What is a healthy diet?What is an acceptable diet?What is the current diet?How do you measure the difference in cost?
Research Objectives Develop standardised methods to:- construct lists of healthy and less healthy foods &meals- construct healthy and current, less healthy diets- assess affordability of diets Test protocol in NZ, Fiji, Australia Compare price differential and affordabilitybetween countries
CommonfoodsExpandedapproachHealthy vs current,less healthy dietMinimal approachCore vs discretionaryfoodsPairs of healthy andless healthy foodsOptimal approachHome-cooked vstakeaway mealsChanges over timeImpact of polices on foodprices.Advocate policies toimprove affordabilityAffordability ofthe diet
What are commonly consumed foods?Food Price Index / Household expendituresurveyNational Nutrition SurveyFood lists used in studiesFood-based dietary guidelines (healthy lists)Local knowledgeMarket research
Minimal Approach Food ListsPairs of foodsContrast in saturated fat, salt, sugar or fibrewholemeal bread: white breadCore and discretionary lists (cost over time)Core: items in food-based dietary guidelinesapple, milkDiscretionary: items high in saturated fat, sugar and saltsausage, potato crispsMealsHome-cooked vs takeawayFried chicken & chips: roast chicken & vegetables
Price Metrics per 100g per serve per calorie
Core vs DiscretionaryAverage price per item 3.50 3.00 2.50 2.00per 100g EP 1.50per serve 1.00per 100 cal 0.50 0.00
Challenges Minimal ApproachWhat are commonly consumed foods?Missing food groups (pairs)Having realistic pairsCategorising foods as healthy and less healthyWhich price metric?Including takeaways
Expanded ApproachHealthy diet vs current, less healthy diet Measure the cost of the diet Covers all food groups Realistic food choices
Diets: Systematic ReviewFood based dietary patterns:Healthy diets: 1.48 per day 1.54 per 2000kcalNutrient based dietary patterns:Healthy diets: 0.04 per day (NS) 1.56 per 2000kcalRao M et al 2013 Do healthier foods and diet patterns cost more than lesshealthy options? A systematic review and meta-analysis. BMJ
Healthy DietCommonlyconsumedfoodsHealthy dietprinciplesexamples400g fruit &vegetablesDietarytargets% wholegrain2 weekmenu forreferencehouseholdNo discretionaryfoods2 serves low-fatmilk products
Current, less healthy scretionaryfoods2 weekmenu med
Challenges – Expanded ApproachWhat are commonly consumed foods?Lack of nutrition survey data to identify current intake (grams of foods).Defining a healthy dietRange of possible menusRepresentative basket of the populationShould alcohol or takeaways be included?Other costs: time to prepare food, cooking equipment, transportWastage
Sampling ProtocolDevelopshopping listPackage sizeCollect uit &Vegetableretail outletsTime of year
Optimal ApproachAffordability of diet compared todisposable median household income
Next StepsPhD Research Test protocol in Australia, Fiji, NZINFORMAS 2016 Maori and Pacific baskets NZ retail environment study collecting foodprices and measuring shelf space healthy andless healthy food
Does healthy food cost more? The challenges of measuring the price of 'healthy' versus current 'less healthy' foods and diets. . How are private sector organisations affecting food environments and influencing obesity/NCDs prevention efforts? S (Deakin University & City University) S S Food composition Food labelling Food marketing Food
4 National Healthy Food and Drink Policy National Healthy Food and Drink Policy Healthy food and drink environments This Policy is to ensure organisations and their contracted health service providers (with a healthy food and drink contract clause) promote an environment that consistently offers and promotes healthy food and drink options.
individual is exposed to three unhealthy food stores and one healthy food store, the ratio of unhealthy food stores to healthy food stores for that individual is 3 (i.e., un-healthy/ healthy ratio of 3/1). Commonly used propor-tion indicators measure the proportion of all food stores classified as either healthy [29-34] or unhealthy [7, 34, 35]
Types of food environments Community food environment Geographic food access, which refers to the location and accessibility of food outlets Consumer food environment Food availability, food affordability, food quality, and other aspects influencing food choices in retail outlets Organizational food environment Access to food in settings
with healthy diets. As such, food environments supporting healthy diets can be defined as those that make such diets available, affordable and appealing to people, with healthy diets themselves defined as: Adequate, comprising sufficient food for a healthy life. Diverse, containing a variety of food, including plenty
Lesson 1: Healthy Role Models, Happy Mealtimes - Being a healthy role model Lesson 2: Encouraging Healthy Habits - Encouraging young eaters to make healthy choices Lesson 3: Using Food Activities to Increase Acceptance - Increasing food acceptance with food-related activities Lesson 4: Interactive Nutrition Education
An assessment of EU-level policies influencing food environments and priority actions to create healthy food environments in the EU. Utrecht, Utrecht University, The Netherlands, 2021. . support actions to create healthy food environments in EU Member States. The Food-EPI tool includes seven policy domains that represent key aspects of food .
Healthy Options WA Making healthy choices easier How to Classify Food and Drinks Guide January 2021 Acknowledgements . the Australian Guide to Healthy Eating, they are not an essential part of a healthy dietary pattern or a part of the five food groups. 3. Ensure your cooking or preparation methods don't change the traffic light colour of the .
C is much more flexible than other high-level programming languages: C is a structured language. C is a relatively small language. C has very loose data typing. C easily supports low-level bit-wise data manipulation. C is sometimes referred to as a “high-level assembly language”. When compared to assembly language .
