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Evaluating consumer preferences for healthy eating from Community Kitchens in low-income urban areas: A discrete choice experiment of Comedores Populares in Peru

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dc.contributor.author Buttorff, Christine
dc.contributor.author Trujillo, Antonio J.
dc.contributor.author Diez-Canseco, Francisco
dc.contributor.author Bernabe-Ortiz, Antonio
dc.contributor.author Miranda, J. Jaime
dc.date.accessioned 2019-02-06T14:53:41Z
dc.date.available 2019-02-06T14:53:41Z
dc.date.issued 2015
dc.identifier.uri https://hdl.handle.net/20.500.12866/5455
dc.description.abstract Many low-income individuals from around the world rely on local food vendors for daily sustenance. These small vendors quickly provide convenient, low-priced, tasty foods, however, they may be low in nutritional value. These vendors serve as an opportunity to use established delivery channels to explore the introduction of healthier products, e.g. fresh salad and fruits, to low-income populations. We sought to understand preferences for items prepared in Comedores Populares (CP), government-supported food vendors serving low-income Peruvians, to determine whether it would be feasible to introduce healthier items, specifically fruits and vegetables. We used a best-worst discrete choice experiment (DCE) that allowed participants to select their favorite and least favorite option from a series of three hypothetical menus. The characteristics were derived from a series of formative qualitative interviews conducted previously in the CPs. We examined preferences for six characteristics: price, salad, soup, sides, meat and fruit. A total of 432 individuals, from two districts in Lima, Peru responded to a discrete choice experiment and demographic survey in 2012. For the DCE, price contributed the most to individual's utility relative to the other attributes, with salad and soup following closely. Sides (e.g. rice and beans) were the least important. The willingness to pay for a meal with a large main course and salad was 2.6 Nuevos Soles, roughly a 1 Nuevo Sol increase from the average menu price, or USD $0.32 dollars. The willingness to pay for a meal with fruit was 1.6 Nuevo Soles. Overall, the perceived quality of service and food served in the CPs is high. The willingness to pay indicates that healthier additions to meals are feasible. Understanding consumer preferences can help policy makers design healthier meals in an organization with the potential to scale up to reach a considerable number of low-income families. en_US
dc.language.iso eng
dc.publisher Elsevier
dc.relation.ispartof urn:issn:1873-5347
dc.rights info:eu-repo/semantics/restrictedAccess
dc.rights.uri https://creativecommons.org/licenses/by-nc-nd/4.0/deed.es
dc.subject Peru en_US
dc.subject Adult en_US
dc.subject Female en_US
dc.subject Humans en_US
dc.subject Male en_US
dc.subject Surveys and Questionnaires en_US
dc.subject Obesity en_US
dc.subject Urban Population en_US
dc.subject Poverty en_US
dc.subject Choice Behavior en_US
dc.subject Best-worst discrete choice experiment en_US
dc.subject Comedores Populares en_US
dc.subject Consumer Behavior/economics en_US
dc.subject Food Preferences/psychology en_US
dc.subject Food program en_US
dc.subject Food/economics en_US
dc.subject Low-income en_US
dc.subject Nutrition policy en_US
dc.title Evaluating consumer preferences for healthy eating from Community Kitchens in low-income urban areas: A discrete choice experiment of Comedores Populares in Peru en_US
dc.type info:eu-repo/semantics/article
dc.identifier.doi https://doi.org/10.1016/j.socscimed.2015.06.033
dc.subject.ocde https://purl.org/pe-repo/ocde/ford#3.02.00 es_PE
dc.subject.ocde https://purl.org/pe-repo/ocde/ford#6.01.01
dc.subject.ocde https://purl.org/pe-repo/ocde/ford#6.03.01
dc.subject.ocde https://purl.org/pe-repo/ocde/ford#3.00.00

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