Amid ongoing efforts to promote healthy eating patterns in Indonesia, a study titled “Healthy diets are affordable but often displaced by other foods in Indonesia,” published in the journal Food Policy, offers a noteworthy new perspective. The research shows that, economically, most Indonesians can afford access to healthy diets that align with nutritional guidelines.
However, daily consumption patterns reveal a different reality, with food choices shifting toward less balanced options. Today, people’s diets are increasingly dominated by processed foods high in sugar, salt, and fat.
The Head of the Nutrition Installation at Universitas Gadjah Mada Academic Hospital (RSA UGM), Pratiwi Dinia Sari, fondly known as Dini, stated that food choices are essentially influenced by various interacting factors in an individual’s life. She explained that internal factors such as physiological conditions, taste preferences, and habits play a significant role in determining food choices.
In addition, external factors such as food availability, social interactions, and culture also shape consumption patterns. In the current context, the ease of access to various types of food has made choices increasingly diverse.
“So when someone chooses to eat or not eat a certain type of food, it is not merely about their ability to afford it,” Dini said on Monday (Apr. 20).
She noted that in modern society, factors such as preference, eating habits, and lifestyle tend to be more dominant than economic considerations. Eating habits formed during childhood often persist into adulthood and influence individuals’ food preferences. The family environment serves as the first place where a person becomes familiar with dietary patterns, including the types of food consumed daily.
According to Dini, when individuals become accustomed to consuming high-sugar, high-fat foods from an early age, these habits are difficult to change later in life.
“If individuals are accustomed to certain eating patterns from childhood, those preferences will continue to develop and carry into adulthood,” she explained.
A practical, convenience-oriented lifestyle has also contributed to shifts in consumption patterns. Many individuals prefer buying ready-to-eat meals or eating out rather than cooking at home. Food options available outside the home are generally dominated by fried foods, high-sugar items, and low-fiber choices. This trend has further marginalized the consumption of healthy foods such as vegetables and fruits in daily diets.
“A practical lifestyle makes buying ready-made food more common, while the available options are often less healthy,” Dini said.
Low consumption of fruits, vegetables, and legumes has also become a key concern in addressing public nutrition issues. Dini explained that this habit often stems from dietary patterns not established during childhood. Children who grow up in environments with minimal consumption of fruits and vegetables tend to dislike these foods as adults. In addition, limited knowledge about the benefits of nutritious foods also influences consumption decisions.
“A lack of understanding about the importance of consuming fruits, vegetables, and legumes leads to suboptimal food choices,” she said.
Taste and texture factors also play a role in shaping individual food preferences. Dini explained that some individuals dislike fruits due to their watery texture or avoid vegetables because they are perceived as fibrous and less appealing. These preferences are often formed due to habitual consumption of processed foods from an early age. Exposure to fast food high in sugar, salt, and fat further reinforces this tendency.
“This usually happens because people are accustomed to processed foods, making them less inclined to choose natural foods,” said Dini.
Dini also highlighted the impact of consuming foods high in sugar, salt, and fat on public health. Such dietary patterns are closely associated with the increasing prevalence of non-communicable diseases, including obesity, hypertension, diabetes mellitus, and dyslipidemia. This trend has shown a significant rise in recent years.
“Currently, these non-communicable diseases are increasingly found in individuals under 40 years old,” she explained.
In efforts to change public eating behavior, nutrition education is considered crucial, although its effectiveness still needs to be strengthened. She observed that Millennials and Gen Z have shown increased awareness of healthy lifestyles. However, these changes have not been evenly distributed across all segments of society. Educational approaches through digital media are seen as having great potential to reach younger audiences.
“Education through social media, using engaging visual approaches and involving influencers, can be quite effective,” Dini said.
In addition to digital education, family- and community-based approaches remain key to shaping healthier eating habits. The family is the first environment that forms an individual’s dietary patterns from an early age.
Dini emphasized that interventions targeting families are more sustainable in the long term. School-based education is also a strategic step to instill healthy eating habits early on.
“The family is where individuals first learn about dietary patterns, so this approach remains essential,” she stressed.
She added that changing public eating behavior requires the involvement of multiple stakeholders through an integrated approach. Education alone is insufficient without supportive policies that regulate the food environment.
The government plays an important role in ensuring that nutritional information is clearly available and easy for the public to understand. Regulations on food advertising and product labeling can help consumers make healthier choices.
“For example, through simpler nutrition labels such as traffic light food labeling, making it easier for people to choose their food,” Dini concluded.
Author: Triya Andriyani
Post-editor: Zabrina Kumara
Photos: Pinterest and Personal Documentation