This paper addresses consumers’ choices by examining: current food choices made by different socio-economic groups; price barriers to diet improvement; and ways in which marketing may affect product choice. The study seeks: first, to analyze the differences in consumption of sausages of different nutritional composition among different socio-demo- graphic and lifestage groups; and second, using the example of sausages, to measure whether it is possible to improve diet quality without affecting household expenditure. Sausages represent a relatively high proportion of red and processed meat purchases in Scotland, contributing significantly to the fat and sodium in the Scottish diet. The data used consisted of two-years of weekly information from a top-4, UK supermarket. The results suggest that it is possible to purchase the same amount of a lower saturated fat or lower sodium sausage for the same price as a higher saturated fat or sodium sausage. However, it would cost more for some of the groups to replace a sausage that was both higher in saturated fat and higher in sodium with a lower saturated fat, lower sodium version in the household’s food basket.
C. Revoredo-Giha, B. Kupiec-Teahan, P. Leat, A. Fearne and L. Cacciolatti, “An Exploration of the Use of a Dataset of Supermarket Purchases for the Analysis of Red Meat Purchases in Scotland,” 2009. http://www.foodbase.org.uk/admintools/reportdocuments/376-1-654_S14046_final_ report_29-8-09pdf.pdf
Food Standards Agency (FSA), “Eat Well, Live Well,” 2009. http://www.eatwell.gov.uk/healthydiet/fss/
K. Matthews, M. Blades and M. Strong, “Survey of the Nutritional Content of Meat Products on Sale in Scotland from Butchers’ Shops and Multiple Retailers,” Nutrition and Food Science, Vol. 33, No. 3, 2003, pp. 98-104. doi:10.1108/00346650310476087
N. Darmon and A. Drewnowski, “Does Social Class Predict Diet Quality?” American Journal of Clinical Nutrition, Vol. 87, No. 5, 2008, pp. 1107-1117.
Key Note, “Meat and Meat Products,” 2008.
Agriculture and Horticulture Development Board (AHDB), “UK Pig Market Update,” 2008.
A. Daviglus and K. H. Pirzada, “Meat Consumption and Cardiovascular Disease,” In: International Encyclopedia of Public Health, Academic Press, Oxford, 2008, pp. 281-308. doi:10.1016/B978-012373960-5.00541-4
Mintel, “Cheapest on Display Food,” 2008.
L. M. Hoelscher, J. W. Savell, J. M. Harris, H. R. Cross and K. S. Rhee, “Effect of Initial Fat Level and Cooking Method—Cholesterol Content and Caloric Value of Ground Beef Patties,” Journal of Food Science, Vol. 52, No. 4, 1987, pp. 882-885. doi:10.1111/j.1365-2621.1987.tb14233.x
R. Chizzolini, E. Zanardi, V. Dorigoni and S. Ghidini, “Calorific Value and Cholesterol Content of Normal and Low-Fat Meat and Meat Products,” Trends in Food Science and Technology, Vol. 10, No. 4-5, 1999, pp. 119-128. doi:10.1016/S0924-2244(99)00034-5
E. Cengiz and N. G?ko?lu, “Effects of Fat Reduction and Fat Replacer Addition on Some Quality Characteristics of Frankfurter-Type Sausages,” International Journal of Food Science & Technology, Vol. 42, No. 3, 2007, pp. 366-372. doi:10.1111/j.1365-2621.2006.01357.x
M. Ruusunen and E. Puolanne, “Reducing Sodium Intake from Meat Products,” Meat Science, Vol. 70, No. 3, 2005, pp. 531-541. doi:10.1111/j.1365-2621.2006.01357.x
F. Jimenes-Colmenero, “Relevant Factors in Strategies for Fat Reduction in Meat Products,” Trends in Food Science & Technology, Vol. 11, No. 2, 2000, pp. 56-66. doi:10.1016/S0924-2244(00)00042-X
Scottish Office, “Scotland’s Health a Challenge to us All. The Scottish Diet: Report of a Working Party to the Chief Medical Officer for Scotland,” 1993. http://www.scotland.gov.uk/Resource/Doc/47060/0012960.pdf
Scottish Diet Action Group, “Eating for Health: A Diet Action Plan for Scotland,” 1996. http://www.scotland.gov.uk/library/documents/diet-00.htm
Scottish Executive, “Improving Health in Scotland—The Challenge,” 2003. http://www.scotland.gov.uk/library5/health/ihis-00.asp
M. Blades, “An Examination of Data on the Scottish Diet,” Nutrition and Food Science, Vol. 34, No. 6, 2004, pp. 246-252. doi:10.1108/00346650410568291
World Cancer Research Fund/American Institute for Cancer Research, “Food, Nutrition, Physical Activity, and the Prevention of Cancer: A Global Perspective,” 2007. http:// www.dietandcancerreport.org
A. J. Cross, M. F. Leitzmann, M. H. Gail, A. R. Hollenbeck, A. Schatzkin, and R. Sinha, “A Prospective Study of Red and Processed Meat Intake in Relation to Cancer Risk,” Public Library of Science Medicine, Vol. 4, No. 12, 2007, pp. 325-335.
W. L. Wrieden, K. L. Barton, J. Armstrong and G. McNeil, “A Review of Food Consumption and Nutrient Intakes from National Surveys in Scotland: Comparison to the Scottish Dietary Targets,” 2006. http://www.food.gov.uk/multimedia/pdfs/scotdietrytarg.pdf
Scottish Government, “Healthy Eating Active Living: An Action Plan to Improve Diet, Physical Activity and Tackle Obesity (2008-2011),” Edinburgh, 2009.
A. Inglis, K. Ball and D. Crawford, “Why Do Women of Low Socioeconomic Status Have Poorer Dietary Behaviours than Women of Higher Socioeconomic Status? A Qualitative Exploration,” Appetite, Vol. 45, No. 3, 2005, pp. 334-343. doi:10.1016/j.appet.2005.05.003
M. Maillot, N. Darmon, M. Darmon, L. Lafay and A. Drewnowski, “Nutrient-Dense Food Groups Have High Energy Costs: An Econometric Approach to Nutrient Profiling,” Journal of Nutrition, Vol. 137, No. 7, 2007, pp. 1815-1820.
P. Rozin, “The Integration of Biological, Social, Cultural, and Psychological Influences on Food Choice,” In: R. Shepherd and M. Raats, Eds., The Psychology of Food Choice, CABI, Surrey, 2006. doi:10.1079/9780851990323.0019
Mintel, “Red Meat,” 2008.
P. K?hk?nen and H. Tuorila, “Consumer Responses to Reduced and Regular Fat Content in Different Products: Effects of Gender, Involvement and Health Concern,” Food Quality and Preference, Vol. 10, No. 2, 1999, pp. 83-91. doi:10.1016/S0950-3293(98)00043-3
A. V. A. Resurreccion, “Sensory Aspects of Consumer Choices for Meat and Meat Products,” Meat Science, Vol. 66, No. 1, 2004, pp. 11-20. doi:10.1016/S0309-1740(03)00021-4
R. Solheim and M. R. Ellekj?r, “Sensory Quality of Low-Fat Sausages Affected by Fat Substitutes,” Food Quality and Preference, Vol. 4, No. 3, 1993, 127-131. doi:10.1016/0950-3293(93)90155-Y
D. B. Homer, K. R. Matthews and C. C. Warkup, “The Acceptability of Low Fat Sausages,” Nutrition & Food Science, Vol. 30, No. 2, 2000, pp. 67-72. doi:10.1108/00346650010314287
P. R. Sheard, E. Hope, S. I. Hughes, A. Baker and G. R. Nute, “Eating Quality of UK-Style Sausages Varying in Price, Meat Content, Fat Level and Salt Content,” Meat Science, Vol. 85, No. 1, 2010, pp. 40-46. doi:10.1016/j.meatsci.2009.12.001
L. M. Valsta, H. Tapanainen and S. M?nnist?, “Meat Fats in Nutrition,” Meat Science, Vol. 70, No. 3, 2005, pp. 525-530. doi:10.1016/j.meatsci.2004.12.016
A. J. McAfee, E. M. McSorley, G. J. Cuskelly, B. W. Moss, J. M. W. Wallace, M. P. Bonham and A. M. Fearon, “Red Meat Consumption: An Overview of the Risks and Benefits,” Meat Science, Vol. 84, No. 1, 2010, pp. 1-13. doi:10.1016/j.meatsci.2009.08.029
H. Biesalski, “Meat as a Component of a Healthy Diet—Are There Any Risks or Benefits If Meat Is Avoided in the Diet?” Meat Science, Vol. 70, No. 3, 2005, pp. 509-524. doi:10.1016/j.meatsci.2004.07.017