Economic Factors Influencing
Food Selection
MANY FACTORS INFLUENCE FOOD CHOICES
AND NUTRITIONAL STATUS
The Cost of Food
 The cost of food varies according to:
 The amount of food purchased
 The place of purchase
 Whether the food is in season
 The degree of processing the food has undergone
 The age of the food (Use by date)
 Supermarket specials
 Fresh food is not subjected to the GST
 ‘Impacts on low-income families, students and the
elderly… Often up to 33% of their total income spent
on food.’ (Burnett-Fell, Dengate, Ferrie, Evans, Wootton and Baines 2011)
The Marketplace
 Refers to where consumers can purchase food
 Central Market
 Supermarket
 Corner store
 The smaller the venue is, the more expensive the
food items are

Some stores buy their food items from larger stores or
wholesalers; thus, the selling price is increased.
 Large supermarkets generally have a greater variety
at cheaper prices.
The Marketplace
 To make profit the food retailer has to know what
products and brands are needed/wanted by people
who live in the area.
 Food retailers cannot stock all items; thus, rely on
consumer feedback to determine what people in the
area will want to buy.
 It is difficult to request specific items unless there is a
great demand for them. Therefore retailers stock items
they know will sell.
Available Resources
 ‘A resource is something we use to achieve our goals
such as time, money or our skill levels’
Q1. How might a resource influence our food
selection?
Available Resources
 Time
 Depends on family and work commitments and therefore
impacts on the type of meals eaten. For example, more
convenience foods if time is limited
 ‘Often the barrier to purchasing healthy food is that such food
is perceived as being more expensive and difficult to prepare.’
(Whole Food N.D)
 Technology
 Equipment required to prepare a meal at home. For example,
fridge, freezer or microwave.
Available Resources
 Money


once spent it is gone until more money has been earned or given.
South Australians with limited money need to use the resources of
Government agencies and charity groups to obtain food parcels and
vouchers.
 Skills


Expertise about how to cook and store food effectively
Expertise about how to budget, manage time effectively and read
 ‘When low income is coupled with lack of knowledge and
skills about food, the individual is in danger of making
nutritionally inadequate choices.’ (HEIA 2008)
Available Resources
 Each of these resources are interchangeable.
 If you have the money you can choose to go to a restaurant for a
meal; however, if money is short you can use your skills,
knowledge and food ingredients to make a meal.

If you don’t have time to cook a meal from scratch you can use a
frozen meal or prepackaged stir-fry sauce with pre-chopped meat
and vegetables.
Occupation & Finances
Q2 How might a person’s job influence their food selection?


Physical demands of a job and its social expectations are reflected in food
choices
The income received from employment also determines the quality and
quantity of food chosen.
 According to Burnett-Fell etal (2011) ‘For many
Australian families… economic factors are the most
important consideration when purchasing food.’
 A person’s food budget competes with other expenses
such as rent and transportation costs; thus, impacting
the amount of money remaining for food.
 Poor income does not lead to poor nutrition; however,
low income may limit the healthy choices available
How to reduce the food bill?
 Shop when fresh food is in season; it is cheaper and
more nutritious when out of season


Apples are in season during winter
Nectarines are in season during summer
 Buy foods you intend to use immediately or you can
store appropriately when they are on special
 Make use of canned or frozen vegetables
 Buy in bulk


Split the produce and cost with others
Ensure you use it immediately or store appropriately to avoid
waste
How to reduce the food bill?
 If the generic brand is cheaper buy instead of brand
names
 Substitute meat based meals for more legumes.

Legumes are cheaper and still provide protein and fibre
 Prepare lunches rather than buying them
 Drink water
 Grow your own herbs
 Cook and eat at home rather than eating take-away or
in restaurants

Cheaper and have greater control of nutrient content
Task: Extended Response (300 words)
 Using the knowledge and understanding developed thus
far consider the following quote.

‘Research has also found that lower socioeconomic suburbs tend to
have twice as many fast-food outlets than higher socioeconomic
suburbs.’ (Whole Food N.D)
 Consider the following questions in your response:



Why are people of a high-socio economic status less likely to eat fast
food?
Why have fast food chains targeted low socio-economic areas?
Outline some strategies to support the food choices of people in lowsocio economic areas.