Cost and Affordability of Diets Modelled on Current Eating Patterns and on Dietary Guidelines, for New Zealand Total Population, Māori and Pacific Households

Sally Mackay, Tina Buch, Stefanie Vandevijvere, Rawinia Goodwin, Erina Korohina, Mafi Funaki-Tahifote, Amanda Lee and Boyd Swinburn
Additional contact information
Sally Mackay: School of Population Health, University of Auckland, Auckland 1142, New Zealand
Tina Buch: The Heart Foundation of New Zealand, Auckland 1051, New Zealand
Stefanie Vandevijvere: School of Population Health, University of Auckland, Auckland 1142, New Zealand
Rawinia Goodwin: School of Population Health, University of Auckland, Auckland 1142, New Zealand
Erina Korohina: Toi Tangata, Auckland 1010, New Zealand
Mafi Funaki-Tahifote: The Heart Foundation of New Zealand, Auckland 1051, New Zealand
Amanda Lee: The Australian Prevention Partnership Centre, The Sax Institute, Sydney 1240, Australia
Boyd Swinburn: School of Population Health, University of Auckland, Auckland 1142, New Zealand

IJERPH, 2018, vol. 15, issue 6, 1-12

Abstract: The affordability of diets modelled on the current (less healthy) diet compared to a healthy diet based on Dietary Guidelines was calculated for population groups in New Zealand. Diets using common foods were developed for a household of four for the total population, Māori and Pacific groups. Māori and Pacific nutrition expert panels ensured the diets were appropriate. Each current (less healthy) diet was based on eating patterns identified from national nutrition surveys. Food prices were collected from retail outlets. Only the current diets contained alcohol, takeaways and discretionary foods. The modelled healthy diet was cheaper than the current diet for the total population (3.5% difference) and Pacific households (4.5% difference) and similar in cost for Māori households (0.57% difference). When the diets were equivalent in energy, the healthy diet was more expensive than the current diet for all population groups (by 8.5% to 15.6%). For households on the minimum wage, the diets required 27% to 34% of household income, and if receiving income support, required 41–52% of household income. Expert panels were invaluable in guiding the process for specific populations. Both the modelled healthy and current diets are unaffordable for some households as a considerable portion of income was required to purchase either diet. Policies are required to improve food security by lowering the cost of healthy food or improving household income.

Keywords: INFORMAS; diet prices; food affordability; Pacific diets; Māori diets; food security (search for similar items in EconPapers)
JEL-codes: I I1 I3 Q Q5 (search for similar items in EconPapers)
Date: 2018
References: View complete reference list from CitEc
Citations: View citations in EconPapers (6)

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