Barriers and Facilitators to Fruit and Vegetable Consumption among Lower-Income Families: Matching Preferences with Stakeholder Resources

ABSTRACT

Experts generally agree that greater access to healthy food results in better diet and health for underserved communities. However, we still know very little about which strategies are most likely to reach target populations or have the most success improving diet. Using qualitative methods, we seek to understand the food access needs of lower-income Western New York families and the capacity of stakeholders. Top barriers to healthy food consumption included cost, accessibility, availability, and taste preferences. Top facilitators included affordability and nutrition education. There is interest and capacity among stakeholders to facilitate access to affordable and quality healthy food.

KEYWORDS:

• Food access
• facilitators
• barriers
• diet
• stakeholders
• qualitative
• programs
• low-income

Additional information

Funding

This research was supported by the University at Buffalo under the 3E program on Built Environment.