Dietary Diversity of an Adult Solomon Islands Population
Abstract
:1. Introduction
2. Materials and Methods
2.1. Location
2.2. Recruitment of Participants
2.3. Data Collection Tool
- Cereals
- White tubers and roots
- Vegetables
- Fruit
- Meat
- Eggs
- Fish and other seafood products
- Legumes, nuts and seeds
- Milk and milk products
- Oils and fats
- Discretionary (e.g., foods containing added sugars or highly processed foods with minimal nutritional benefits)
- Spices, condiments and beverages
2.4. Data Analysis
3. Results
3.1. Socio-Demographic Characteristics of Participants
3.2. Dietary Diversity Scores
3.3. Dietary Characteristics
3.4. Food Preferences
4. Discussion
5. Conclusions
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Characteristic | Female | Male | Total |
---|---|---|---|
Age | |||
Mean | 35.6747 | 39.6250 | 37.12 |
Standard Deviation | 12.2 | 13.0 | 12.6 |
18–24 | 18.1% | 14.3% | 16.7% |
25–34 | 33.7% | 22.4% | 29.5% |
35–50 | 34.9% | 46.9% | 39.4% |
51–70 | 13.3% | 14.3% | 13.6% |
70+ | - | 2.0% | 0.8% |
Residence | |||
Auki town center | 36.9% | 42.9% | 39.1% |
Surrounding villages | 63.1% | 57.1% | 60.9% |
Education level | |||
No education | 10.7% | 8.2% | 9.8% |
Primary | 35.7% | 28.6% | 33.1% |
Secondary (form 1–3) | 17.9% | 20.4% | 18.8% |
Secondary (form 4–6) | 25% | 20.4% | 23.3% |
Secondary (form 7) | 1.2% | 4.1% | 2.3% |
Technical institute | 1.2% | 6.1% | 3.0% |
University | 8.3% | 12.2% | 9.8% |
Occupation | |||
Unemployed | 55.4% | 40.8% | 50% |
Employed | 44.6% | 59.2% | 50% |
Access to garden * | |||
Yes | 67.1% | 63.3% | 65.6% |
No | 32.9% | 36.7% | 34.4% |
Main way of obtaining food in past 24 h | |||
Self-provided | 26.2% | 32.7% | 28.6% |
Store/road side vendor | 32.1% | 30.6% | 31.6% |
Exchanged or gifted | 1.2% | - | 0.8% |
Market | 40.5% | 36.7% | 39.1% |
Ate food out (away from home) in previous 24 h | |||
Yes | 34.5% | 26.5% | 31.6% |
No | 65.5% | 73.5% | 68.4% |
Food Group | Females | Males | Total Proportion | Food Items |
---|---|---|---|---|
Cereals | 95.2% | 95.9% | 94.7% | White Rice 2, white bread 2, white flour, noodles, savoury cracker, weetbix, popcorn |
Condiments | 89.3% | 89.8% | 89.5% | Tea 2, salt 2, coffee, alcohol, pepper, soy sauce, curry seasoning, umami seasoning, garlic, ginger, chilli, chicken flavouring, noodle flavouring, oyster sauce, mushroom sauce, tomato sauce, chilli sauce |
Vegetables | 90.5% | 83.7% | 88% | Sweet potato 2, tomato 2, cabbage 2, cucumber 2, pumpkin, watercress, taro leaf, cassava leaf, pumpkin tips, lettuce, snake beans, eggplant, capsicum, mangrove root, spring onion, onion |
Seafood 1 | 86.9% | 79.6% | 84.2% | Canned fish 2, fresh fish 2, crab |
Discretionary | 82.1% | 83.7% | 82.7% | Sugar 2, cake, candy, donut, sweet bun, sweet biscuit, chips, ice block, soft drink, sweet drink, milo |
Fats & Oils | 77.4% | 53.1% | 68.4% | Coconut milk 2, coconut cream 2, coconut oil, palm oil, peanut oil, vegetable oil, butter, other cooking oil |
Fruit | 71.4% | 63.3% | 68.4% | Mandarin, pawpaw, mango, watermelon, starfruit, pomelo, banana, lemon, lime, pineapple, coconut, potera, guava, soursop, avocado, local apple and cherry |
Tubers & Roots | 67.9% | 59.2% | 64.7% | White potato 2, yam, taro, cassava, breadfruit, plantain |
Nuts, Seeds & Legumes | 46.4% | 28.6% | 39.8% | Ngali nuts 2, peanuts, peanut butter, kat nuts |
Dairy 1 | 17.9% | 20.4% | 18.8% | Milk powder, ice cream |
Meat 1 | 15.5% | 12.2% | 14.3% | Sausage, beef steak, pork, chicken |
Eggs 1 | 15.5% | 10.2% | 13.5% | Poultry Eggs |
DDS | 1–3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 |
---|---|---|---|---|---|---|---|---|---|---|
No of adults | 2 | 5 | 11 | 26 | 26 | 33 | 21 | 4 | 4 | 1 |
% of adults | 1.6% | 3.8% | 8.3% | 19.5% | 19.5% | 24.8% | 15.8% | 3% | 3% | 0.8% |
Cereals | 50% | 100% | 90.9% | 96.2% | 96.2% | 97% | 95.2% | 100% | 100% | 100% |
Tubers/Roots | 50% | 20% | 27.3% | 42.3% | 61.5% | 81.8% | 90.5% | 75% | 100% | 100% |
Vegetables | 100% | 40% | 45.5% | 88.5% | 88.5% | 97% | 100% | 100% | 100% | 100% |
Fruit | - | 20% | 45.5% | 46.2% | 65.4% | 81.8% | 95.2% | 100% | 100% | 100% |
Meat | - | - | - | 15.4% | 7.7% | 24.2% | 14.3% | - | 25% | 100% |
Eggs | - | - | - | - | 3.8% | 15.2% | 23.8% | 75% | 75% | 100% |
Seafood | 50% | 60% | 81.8% | 76.9% | 88.5% | 87.9% | 85.7% | 100% | 100% | 100% |
Nuts | - | - | 9.1% | 15.4% | 26.9% | 48.5% | 76.2% | 100% | 100% | 100% |
Milk/dairy | - | - | 9.1% | 7.7% | 26.9% | 6.1% | 28.6% | 50% | 100% | 100% |
Fats/Oils | - | 20% | 45.5% | 46.2% | 73.1% | 75.8% | 95.2% | 100% | 100% | 100% |
Discretionary | - | 80% | 54.5% | 76.9% | 73.1% | 93.9% | 100% | 100% | 100% | 100% |
Condiments | - | 80% | 90.9% | 88.5% | 88.5% | 90.9% | 95.2% | 100% | 100% | 100% |
Food Groups | Food Items (Listed by Three or More Participants) | Frequency |
---|---|---|
What are your favourite foods? | ||
Vegetables | Sweet potato | 34.6% |
Cabbage | 18.8% | |
Taro leaf | 5.3% | |
Pumpkin | 3% | |
Cucumber | 3% | |
Mangrove root | 2.3% | |
Seafood | Fresh fish | 30.8% |
Canned fish | 2.3% | |
Roots and tubers | Taro | 12.8% |
Cassava | 9% | |
Cereals | Rice | 9.8% |
Meat | Chicken | 6% |
Local Food | Local food | 3.8% |
Fruit | Watermelon | 3% |
Banana | 3% | |
What do you eat most often? | ||
Cereals | Rice | 63.9% |
Roots and tubers | Potato * | 28.6% |
Taro | 3.8% | |
Cassava | 3% | |
Vegetables | Cabbage | 18.8% |
Pumpkin | 3% | |
Seafood | Canned fish | 8.3% |
Fresh fish | 5.3% | |
Garden Food | Garden food | 3% |
Theme | Frequency | Examples |
---|---|---|
Health | 71.9% | “It’s healthy” |
“Makes body strong” | ||
Natural (from the garden) | 16.5% | “It’s free from my garden” |
“Comes from the ground” | ||
Taste, freshness and variety | 14.9% | “Better taste then rice” |
“I eat mostly rice and want to eat fresh, local food to change it up” | ||
Affordability | 12.4% | “Can’t afford shop food” |
“Less expensive” | ||
Availability and convenience | 5.8% | “Easy to get and easy to cook” |
“Local food is best and easy to find” | ||
Tradition | 4.1% | “We grow up with it” |
“Traditional food” | ||
Mistrust of shop food | 2.9% | “Food from the shop makes us sick” |
“Shop food has too many unknown ingredients” |
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Horsey, B.; Swanepoel, L.; Underhill, S.; Aliakbari, J.; Burkhart, S. Dietary Diversity of an Adult Solomon Islands Population. Nutrients 2019, 11, 1622. https://doi.org/10.3390/nu11071622
Horsey B, Swanepoel L, Underhill S, Aliakbari J, Burkhart S. Dietary Diversity of an Adult Solomon Islands Population. Nutrients. 2019; 11(7):1622. https://doi.org/10.3390/nu11071622
Chicago/Turabian StyleHorsey, Bridget, Libby Swanepoel, Steven Underhill, Judith Aliakbari, and Sarah Burkhart. 2019. "Dietary Diversity of an Adult Solomon Islands Population" Nutrients 11, no. 7: 1622. https://doi.org/10.3390/nu11071622