Doctoral student: Teng Kang Ni

Supervisors: Prof Festo Massawe, Dr Cheng Shi Hui, Dr Lee Siew Siew, Prof Alex Lechner

 

Project description: 

Non-communicable diseases (NCDs), particularly cardiovascular diseases (CVDs), have become a significant global public health challenge. Among the major risk factors for CVDs, obesity and hypertension found to be the main contributor to the rise due to unhealthy dietary patterns and sedentary lifestyles. Notably, these risk factors are more pronounced in rural areas, where limited access to healthcare services, perpetuating cycles of poverty and limited availability of healthy food options exacerbate the development of these conditions. In countries like Malaysia, unhealthy eating habits, such as high consumption of processed foods, sugary beverages, and low intake of fruits and vegetables, are major contributors to the increasing rates of obesity and hypertension. These dietary patterns are heavily influenced by the food environment, which encompasses the physical, economic, social, and cultural contexts in which individuals make food choices. Hence, to effectively tackle these issues, public health strategies must focus on enhancing the food environment in rural regions. 

 

Project aim: 

- 1. Assess and map the availability and spatial distribution of food sources in the target rural community to determine the availability of various food sources

- 2. Investigate the food preferences and desirability factors that shape the dietary choices of rural community residents, thereby identifying potential barriers and facilitators to healthy eating.

- 3. Analyse the relationship between food environment characteristics (e.g., availability, accessibility and desirability) and dietary patterns, using both quantitative and qualitative data to capture the complexity of food choice determinants.