The Role of Cultural Capital in Food Choice Patterns: The Mediatory Role of Educational Inequalities

Elaheh  Foroumandi; Azadeh  Dehghani; Mahdieh Abbasalizad  Farhangi; Fatemeh Abdi

doi:10.18502/jimc.v8i2.17707

Elaheh Foroumandi Iranian Research Center on Healthy Aging, Sabzevar University of Medical Sciences, Sabzevar, Iran
Azadeh Dehghani Department of Community Nutrition, Faculty of Nutrition, Tabriz University of Medical Sciences, Tabriz, Iran
Mahdieh Abbasalizad Farhangi Department of Community Nutrition, Faculty of Nutrition, Tabriz University of Medical Sciences, Tabriz, Iran
Fatemeh Abdi Student Research Committee, Tabriz University of Medical Sciences, Tabriz, Iran

DOI: https://doi.org/10.18502/jimc.v8i2.17707

Keywords: Cross-sectional studies, Diet, Economic status, Educa-tional status, Female, Humans, Surveys and questionnaires

Abstract

Background: Cultural capital can interestingly mediate what a person prefers to eat and, thus, may be effective in dietary choice. The objectives of this study were to compare the distribution of cultural capital components within the different educational levels and also compare food consumption patterns across the different educational levels; and examine cultural capital’s role in the educational inequalities in food consumption among healthy women.

Methods: The data was obtained in the form of a cross-sectional design with face-to-face interviews with 527 women who had visited shopping centers and parks in Tabriz from September to November 2021, using convenient sampling. Food recall as well as cultural capital questionnaire were completed for the participants, and anthropometric indices were measured. The level of education of the participants was considered as an indicator of socio-economic status.

Results: Family institutionalized cultural capital, objectivized cultural capital, and most of the incorporated cultural capital’s indicators were significantly differed by educational inequalities. Daily frequency scores of unhealthy food consumption in the participants with primary education was higher than other educational groups (p<0.001). The high-educated individuals’ intakes healthier foods were compared to unhealthy foods, and participants with low total cultural capital score were in adherence of a low overall healthy food consumption (PR: 1.49, 95%CI: 1.23-1.68).

Conclusion: Education levels are significantly associated with cultural capital, and participants with high levels of cultural capital choose healthier foods more often than participants with low cultural capital.