Urban-rural Difference in the Determinants of Dietary and Energy Intake Patterns: A Case Study in West Java, Indonesia

Overview

Journal PLoS One

Specialties General Medicine
Science

Date 2018 May 17

PMID 29768478

Citations 14

Authors

Satoko Kosaka

Kazuhiro Suda

Budhi Gunawan

Ardini Raksanagara

Chiho Watanabe

Masahiro Umezaki

Affiliations

Soon will be listed here.

Abstract

Background: Few studies have explored differences in the determinants of individual dietary/energy intake patterns between urban and rural areas.

Objective: To examine whether the associations between individual characteristics and dietary/energy intake patterns differ between urban and rural areas in West Java, Indonesia.

Methods: A 3-day weighed food record, interviews, and anthropometric measurements were conducted in Bandung (urban area; n = 85) and Sumedang (rural area; n = 201). Total energy intake and intake from protein, fat, and carbohydrates were calculated. Food items were grouped into dietary categories based on the main ingredients to calculate their share of total energy intake. The associations between individual characteristics and dietary/energy intake were examined by fitting regression models. Models that also included education and body mass index (BMI) were fitted to adult samples only.

Results: In Sumedang, the total energy intake and energy intake from carbohydrates, fat, and grain/tubers were significantly associated with age and occupation. In Bandung, energy intake from grain/tubers and vegetables/legumes was related to sex and occupation, while other indicators showed no associations. Among adults, BMI was associated with the total energy intake and educational level was associated with energy intake from vegetables/legumes (both only in Sumedang).

Conclusions: The relationship between demographic and socioeconomic factors and dietary/energy intake patterns differs in rural versus urban areas in West Java. These results suggest that different strategies are needed in rural and urban areas to identify and aid populations at risk of diet-related diseases.

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