An exploration of food environments as drivers of consumption

Project description

While diet is a modifiable risk factor for a range of noncommunicable diseases and conditions, population diets have shifted in recent years across the globe due to a range of influences across the food system: from production to consumption, underpinned by underlying influences such as global trade, commercial influences, and public policy. An ecological framework highlights multiple levels of influences on food choice at the individual, ranging from the macrosystem to the physical, social, cultural, and interpersonal which may offer opportunities for change. One element of the food system that is most conducive to change is aspects of the physical environment within which we are exposed to or access food. This project aims to investigate food environments – both physical and online – in multiple urban settings with a projected outcome to create a healthier more affordable and sustainable food environment within these settings. Data will be collected using a range of auditing tools, and qualitative methodology to understand the drivers of consumption across various settings.

Outcomes

Results will be useful for policymakers to adapt policy to different urban settings to create a healthier food environment to address the increasing prevalence of obesity and related non-communicable diseases, particularly Type 2 Diabetes.

Essential capabilities

Independent learner, team player, diligent

Desireable capabilities

Knowledge of theory, quantitative and qualitative methodology

Expected qualifications (Course/Degrees etc.)

Masters degree in Nutrition/ Community and Public Health/Sociology: interdisciplnary

Additional information for applicants

note: i-students must have own scholarship to apply (CSIR, UCG-NET, etc)