Nutritional knowledge and perceived availability are associated with healthy food consumption among women in primary healthcare in Brazil
1
Nutrition Course, University of Ribeirão Preto, Ribeirão Preto, Brazil
2
Department of Health Sciences, Ribeirão Preto Medical School, University of São Paulo, Ribeirão Preto, Brazil
3
Department of Psychology, Faculty of Philosophy, Sciences, and Letters of Ribeirão Preto, University of São Paulo, Ribeirão Preto, Brazil
Popul. Med. 2026;8(Supplement Supplement 1):A3722
ABSTRACT
BACKGROUND:
Food insecurity and limited access to healthy foods are major challenges in low- and middle-income countries, especially for women1. In addition to structural barriers, individual factors such as nutritional knowledge and perceptions of food prices and availability influence dietary behaviors2. This study explored the links between nutritional knowledge, perceived availability, and price of healthy foods, and women’s consumption of healthy food groups in Brazil.
METHODS:
A cross-sectional study with 517 women aged 18–59 (mean 35.4 ± 10.2) was conducted in Ribeirão Preto, São Paulo, Brazil. Participants reported their consumption of beans, vegetables, and fruits, their perceptions of neighborhood availability and prices of healthy foods, and their nutritional knowledge based on the Brazilian Dietary Guidelines3-4. A hierarchical generalized linear model with a binomial distribution and a logit link was estimated, including nutritional knowledge (mean-centered), perceived availability-price (unavailable; available-cheap; available-moderate; available-expensive), and food type as predictors. A random intercept for individuals accounted for repeated measures. Nested models were compared using likelihood ratio tests.
RESULTS:
Interaction terms did not significantly improve model fit and were excluded (all p > 0.05). Higher nutritional knowledge was associated with increased consumption of healthy foods (OR = 1.08; 95%CI: 1.01–1.15). Availability at a cheap price (OR = 1.83; 95%CI: 1.21–2.76) and at a moderate price (OR = 1.72; 95%CI: 1.18–2.50) significantly increased consumption compared to foods perceived as unavailable, while high price availability had no significant effect. Beans were consumed more than vegetables (OR = 1.38; p = 0.03), and fruits less than vegetables (OR = 0.40; p < 0.001).
CONCLUSIONS:
Women's healthy food choices in primary healthcare are influenced by nutrition knowledge and perceived affordability. Public health should combine nutrition education with policies that address economic barriers to improve food access and strengthen the primary healthcare's role in reducing food inequities.
Food insecurity and limited access to healthy foods are major challenges in low- and middle-income countries, especially for women1. In addition to structural barriers, individual factors such as nutritional knowledge and perceptions of food prices and availability influence dietary behaviors2. This study explored the links between nutritional knowledge, perceived availability, and price of healthy foods, and women’s consumption of healthy food groups in Brazil.
METHODS:
A cross-sectional study with 517 women aged 18–59 (mean 35.4 ± 10.2) was conducted in Ribeirão Preto, São Paulo, Brazil. Participants reported their consumption of beans, vegetables, and fruits, their perceptions of neighborhood availability and prices of healthy foods, and their nutritional knowledge based on the Brazilian Dietary Guidelines3-4. A hierarchical generalized linear model with a binomial distribution and a logit link was estimated, including nutritional knowledge (mean-centered), perceived availability-price (unavailable; available-cheap; available-moderate; available-expensive), and food type as predictors. A random intercept for individuals accounted for repeated measures. Nested models were compared using likelihood ratio tests.
RESULTS:
Interaction terms did not significantly improve model fit and were excluded (all p > 0.05). Higher nutritional knowledge was associated with increased consumption of healthy foods (OR = 1.08; 95%CI: 1.01–1.15). Availability at a cheap price (OR = 1.83; 95%CI: 1.21–2.76) and at a moderate price (OR = 1.72; 95%CI: 1.18–2.50) significantly increased consumption compared to foods perceived as unavailable, while high price availability had no significant effect. Beans were consumed more than vegetables (OR = 1.38; p = 0.03), and fruits less than vegetables (OR = 0.40; p < 0.001).
CONCLUSIONS:
Women's healthy food choices in primary healthcare are influenced by nutrition knowledge and perceived affordability. Public health should combine nutrition education with policies that address economic barriers to improve food access and strengthen the primary healthcare's role in reducing food inequities.
| eISSN: | 2654-1459 |
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