Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 326340
Title Determinants of Non-Home-Prepared Food Consumption in Two Low-Income Areas in Nairobi
Author(s) Riet, H. van 't; Hartog, A.P. den; Hooftman, D.A.P.; Foeken, D.W.J.; Mwangi, A.M.; Staveren, W.A. van
Source Nutrition 19 (2003). - ISSN 0899-9007 - p. 1006 - 1012.
Department(s) Global Nutrition
Publication type Refereed Article in a scientific journal
Publication year 2003
Keyword(s) street foods - dietary-intake - policy
Abstract OBJECTIVE: Street foods are an important source of nutrients for poor urban residents. This study aimed to identify determinants of the proportion of daily energy provided by non-home-prepared foods. METHODS: A survey was conducted in a slum and a low- to middle-income area of Nairobi. The survey included 241 men and 254 women. Through a structured questionnaire, data on demographic and socioeconomic factors were collected and food intake was assessed with three standardized 24-hour recalls. A measure of socioeconomic status was constructed with principal component analysis. RESULTS: For women in the slum area, the presence of school-age children and distance to work were determinants of non-home-prepared food consumption, whereas employment status and distance to work were determinants for men in the slum area (P <0.05). Having their own income and, for those employed, employment status were determinants for women in the low- to middle-income area, whereas socioeconomic status was the determinant for the men (P <0.05). In the Slum area, most non-home-prepared foods were derived from street foods, whereas in the low- to middle-income area, both kiosks and street foods were important sources of non-home-prepared foods. CONCLUSION: In the determinants of non-home-prepared energy consumption, we discerned a pattern from rather basic determinants to determinants of a more complicated nature with increasing socioeconomic level of the groups. Furthemore, a shift from street foods to kiosks as the main source of non-home-prepared foods consumed appeared with increasing socioeconomic levels. (C) Elsevier Inc. 2003.
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