PE045
“Hurry up! Ready-to-eat food save our time” - A Qualitative Study of Ultra-
processed Food Consumption among Adults in Jakarta
Farah Faza1, Idri Iqra Fikha1, Unun Fitry Febria Bafani1
1Department of Nutrition, Faculty of Medicine, Universitas Indonesia – Dr. Cipto Mangunkusumo General Hospital,
Jakarta, Indonesia
Corresponding author: farah.faza@ui.ac.id
Objective
Industrialization, as an impact of globalization, produced more ultra-processed food (UPF) which triggered a nutrition transition.
The UPF, which is dominated by instant and junk foods, caused a higher risk of metabolic diseases. Although UPF consumption
was not high (±15%) among Indonesian adults yet the factors of choosing UPF should be explored to design the best nutrition
intervention for improving diet quality and depressing the risk of metabolic diseases.
Design and Methods
Where? When? Who? What?
30 Adults
December
aged ≥20
2021
years
Focus Observation in
group local market
discussions and food stall
How?
1 FGD: 8-10 Led by a trained Covered three topics: (1) dietary
adults, lasted moderator and assisted by patterns, (2) the type of food
50-60 minutes two trained enumerators commonly consumed, (3) the
reason for consuming UPF
A market survey: to check Data were transcribed verbatim
the UPF availability and analyzed using an inductive
mentioned in the FGD thematic approach
Results
The UPF commonly consumed (were easily found around their dwelling area):
Four initial themes determined UPF consumption:
Although the frequency of
consuming UPF was not
often and some adults
were already aware of the
‘dark side’ of UPF, yet the
good taste kept them
consuming the food,
Conclusions
• Preferences, practicality,
taste, and nutrient content
were factors that triggered
UPF consumption.
• Instead of avoiding the bad
effects of UPF on health,
some adults still attach
References Implications importance to other aspects
• Beyond nutrition education and campaign, creating a healthier food related to preferences and
environment and improving nutrition literacy through multi-sector sensory appeal.
collaboration are important to support healthy food choices and
consumption.
• Future research should be conducted, involving nutrition intervention,
given to a community, to assess the improvement of a healthy diet and
healthy lifestyle.
