Navigating the local foodscape: Qualitative investigation of food retail and dietary preferences in Kisumu and Homabay Counties, western Kenya

Introduction: Non-communicable diseases have risen markedly over the last decade. A phenomenon that was mainly endemic in high income countries has now visibly encroached in low and middle-income settings. A major contributor to this is a shift towards unhealthy dietary behavior. The aim of this study was to examine the complex interplay between individual characteristics and the environment to understand how these influenced food choices and practices in Western Kenya. Methods: This study used semi-structured guides to conduct focus group discussions with both male and female members of the community, capturing various socioeconomic groups, from Kisumu and Homabay Counties to further understand their perspective on influences of dietary behavior. Narratives were obtained using digital voice recorders, transcribed verbatim and translated to English. Data analysis adopted an exploratory and inductive analysis approach. Coded responses were analyzed using NVIVO 12 PRO software. Results: From the community’s perspective, the source of food was mainly influenced by individual characteristics such as the cost of goods, the individual’s perspective of the variety of food outlets and the freshness of produce. The major external influence was cited as distance to food vendors. Although participants understood what constitutes a healthy meal, a majority of participants in Kisumu spoke about providing for their family and consuming unbalanced diets due to budgetary constraints. For the majority of households, the woman was the food purchaser and determined day to day meals – reflecting traditional gender roles in the family. Foods consumed in the home were influenced mainly by perceived satiety and cost. Other factors included religion, special occasions and seasons. Conclusion: Although traditional markets and foods are still popular, there is a steady increase in the preference for global food brands and processed food and drink. Given that a major influence on choice of food source is distance and cost, there is a need for policy makers to ensure easy access to traditional markets and promotion of local healthier choices.