Barriers and Promoters of Healthy Eating from the Perspective of Food Environment Perception: From Epidemiology to the Talking Map

Bruna Aparecida Avelar, Anabele Pires Santos, Renata Adrielle Lima Vieira, Raquel De Deus Mendonça and Mariana Carvalho de Menezes ()
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Bruna Aparecida Avelar: School of Nutrition, Federal University of Ouro Preto, Ouro Preto 35400-000, MG, Brazil
Anabele Pires Santos: School of Nutrition, Federal University of Ouro Preto, Ouro Preto 35400-000, MG, Brazil
Renata Adrielle Lima Vieira: Health Sciences Center, Department of Nutrition, Federal University of Paraíba, João Pessoa 58051-900, PB, Brazil
Raquel De Deus Mendonça: School of Nutrition, Federal University of Ouro Preto, Ouro Preto 35400-000, MG, Brazil
Mariana Carvalho de Menezes: Department of Nutrition, Nursing School, Federal University of Minas Gerais, Belo Horizonte 30130-100, MG, Brazil

IJERPH, 2025, vol. 22, issue 7, 1-16

Abstract: Background: Food environments can determine food choices, acting as barriers to or promoters of healthy eating. It is necessary to investigate individuals’ perceptions of those barriers and promoters of healthy eating in the food environment. Methods: This is a qualitative and quantitative study involving patients diagnosed with arterial hypertension. In the quantitative approach, a validated questionnaire for the Brazilian population, the Perceived Nutrition Environment Measures Survey, was used. For the qualitative approach, a talking map was applied in a focus group with guiding questions. Quantitative data were analyzed through simple relative frequency, and qualitative data through reports; subsequently, both were grouped into perceived barriers and facilitators. Results: Participants found high access to ultra-processed foods, strongly influenced by advertising in commercial establishments, as a barrier, as well as barriers related to changes in commensality habits and transformations in food systems. As promoting factors, access to fruits and vegetables was highlighted as favoring healthier food choices. The qualitative findings emphasized the importance of home gardens and foods sourced from family farming. Conclusions: This study found that individuals perceive high access to ultra-processed foods in their food environment, both in financial terms and availability, while reporting low access to fresh foods.

Keywords: perception; food environment; access to healthy foods; environmental barriers; focus groups; qualitative evaluation; food system (search for similar items in EconPapers)
JEL-codes: I I1 I3 Q Q5 (search for similar items in EconPapers)
Date: 2025
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