Rural Food Deserts: Low-income Perspectives on Food Access in Minnesota and Iowa
Abstract
Objective
To investigate how low-income rural residents living in food deserts access the normal food system and food safety net services within their communities, and explore how social, personal, and environment drives food access and food choice.
Design
Seven focus groups (90 minutes each) were conducted with 2 moderators present and were audiotaped.
Setting
Food deserts in rural Minnesota and Iowa.
Participants
Fifty-seven residents (Minnesota: 13 females and 8 males; Iowa: 24 females and 12 males). Most participants were white and had not completed high school or higher education.
Phenomenon of Interest
Food choice and food access among rural residents.
Analysis
Transcripts were evaluated for consistency and coded for themes and subthemes.
Results
Three dominant themes influence food access and choice and were identified as: (a) personal and household determinants of food; (b) social and cultural environment; and (c) structure of place or the external environment.
Conclusions and Implications
Personal, environmental, and dietary behavioral factors are all interconnected; each plays a major role in influencing dietary behavior and the resulting health outcomes in rural Minnesotans and Iowans living in food deserts. However, although personal factors impact eating behavior for rural people, it is the physical and social environments that place constraints on food access, even in civically engaged communities. Food access may be improved in communities where civic engagement is strong, and where local organizations join in providing solutions to decrease barriers of food access by increasing access to the normal and food safety net systems and by creating informal alternatives, such as community gardens and informal transportation networks, or enhancing federal programs through greater volunteer involvement.
1Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN
2Department of Sociology, Iowa State University, Ames, IA
Address for correspondence: Chery Smith, PhD, MPH, RD, University of Minnesota, Department of Food Science and Nutrition, 225 FScN, 1334 Eckles Ave., St. Paul, MN 55108-6099; Phone: (612) 624-2217; Fax: (612) 625-5272
ABSTRACT