Food on a low income - Four households tell their story

The aim of this research was to investigate the everyday experiences of food on a low income among people in four household types on the island of Ireland (IOI). This research will inform safefood and other stakeholders targeting vulnerable groups. It should influence both policy and practical programmes such as community food initiatives and awareness campaigns.

Food on a Low Income: Four households tell their story

The aim of this research was to investigate the everyday experiences of food on a low income among people in four household types on the island of Ireland (IOI). This research will inform safefood and other stakeholders targeting vulnerable groups. It should influence both policy and practical programmes such as community food initiatives and awareness campaigns. Why do low-income groups suffer more from diet-related ill health than other groups? Is it because a healthy diet is too expensive? Or what other forces are there at work? safefood commissioned this qualitative research for four different low-income household types to gain a deeper understanding of the dynamics behind food poverty. The research involved a qualitative approach to enable an exploration of the ‘why’ behind the statistics of food poverty. In total, thirteen focus groups were conducted amongst four household types: two parent household with children, single males, single older people and lone parents with children, on IOI in both rural and urban settings.

What's in your Chinese Takeaway?

The impact that food prepared outside of the home has on the nutrient intakes of adults, has beenstudied previously on the IOI. It was found that food prepared outside the home contains considerably more dietary fat than food prepared within the home and it is also lower in fibre and micronutrients. safefood has commissioned previous nutritional surveys in the takeaway sector.These surveys revealed that certain foods i.e. potato, chicken, pizzas and burgers prepared outside thehome are high in calories, fat and salt. These surveys also reported that there are majordifferences in portion sizes across takeaway outlets on the IOI. Traditional Asian diets are low in fat and high in fruit, vegetables and fibre. However, thesetraditional meals have been adapted to suit Western palates and, in doing so, different ingredients indifferent quantities are added, possibly increasing their fat and salt content. Recent research hasfound that Chinese is the single most popular style of meal across both takeaways and restaurants(excluding pub restaurants) on the IOI. Given the diversity of Chinese dishes available, this surveywas designed to provide an insight into the energy (calorie), total fat, saturated fat, protein and saltcontent of a range of Chinese meals from various Chinese takeaways, and Chinese restaurants with atakeaway service.

A Rapid Mapping Study of Smoking Projects and Services Targeted at People Living on Low Income and/or Minority Ethnic Groups

This is a study concerned with community based services aimed at smokers living on a low income and/or black and minority ethnic groups.

Low-income Groups and Behaviour Change Interventions: A review of intervention content and effectiveness

This is the second paper in a series, Kicking Bad Habits, on how people can be encouraged to adopt healthy behaviour. Looking at interventions targeted specifically at low-income groups, this paper asks which interventions are effective in getting people to quit smoking, eat healthily and exercise. It reveals that the most frequently used techniques are providing information and encouraging people to set goals, which can be particularly effective at changing behaviour in disadvantaged groups.