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Health Education Research Advance Access first published online on October 28, 2008
This version published online on November 10, 2008
Health Education Research, doi:10.1093/her/cyn057
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© The Author 2008. Published by Oxford University Press. All rights reserved. For permissions, please email: journals.permissions@oxfordjournals.org

Developing nutrition education resources for a multi-ethnic population in New Zealand

Helen Eyles1,*, Cliona Ni Mhurchu1,2, Laurie Wharemate3, Mafi Funaki-Tahifote4, Tolotea Lanumata5 and Anthony Rodgers1

1 Clinical Trials Research Unit, School of Population Health, University of Auckland, Private Bag 92019, Auckland, New Zealand
2 Medical Research Council Human Nutrition Research, Cambridge, UK
3 Te Hotu Manawa Maori, Auckland, New Zealand
4 Pacific Islands Heartbeat Unit, The National Heart Foundation of New Zealand, Auckland, New Zealand
5 Department of Primary Health and General Practice and Department of Public Health, University of Otago, Wellington, New Zealand

Correspondence to: * H. Eyles. E-mail: h.eyles{at}ctru.auckland.ac.nz

In New Zealand, the burden of nutrition-related disease is greatest among vulnerable and disadvantaged groups, including Maori and Pacific peoples. However, little research is currently available on effective ways to improve nutrition in these communities. This paper describes the development of six paper-based nutrition education resources for multi-ethnic participants in a large supermarket intervention trial. Six focus groups involving 15 Maori, 13 Pacific and 16 non-Maori, non-Pacific participants were held. A general inductive approach was applied to identify common themes around participants' understanding and thoughts on relevance and usefulness of the draft resources. Feedback from focus groups was used to modify resources accordingly. Five themes emerged across all focus groups and guided modification of the resources: (i) perceived higher cost of healthy food, (ii) difficulty in changing food-purchasing habits, (iii) lack of knowledge, understanding and information about healthy food, (iv) desire for personally relevant information that uses ethnically appropriate language and (v) other barriers to healthy eating, including limited availability of healthy food. Many issues affect the likelihood of purchase and consumption of healthy food. These issues should be taken into account when developing nutritional materials for New Zealanders and possibly other multi-ethnic populations worldwide.

This is a new version as there was an error in one of the author affiliations in the previous version.

Received on June 24, 2008; accepted on October 1, 2008


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