Evaluation of the Commercial, Political and Social Determinants of the Zimbabwean Youths Food Choices and Health Capabilities: A Case of Gweru, Zimbabwe

Abstract

Food availability, accessibility, and affordability do have a global impact on health and impair the quality of life of a substantial proportion of the world’s population. The Zimbabwean family’s eating habits are dependent on food accessibility, availability, and affordability. The youth’s eating habits are influenced by taste, cravings, religion, culture, tradition, and access to information on nutrition and health. The eating habits of an individual have a bearing on health. This study focused on addressing the impact of commercial determinants of health and obtaining insight into the personal views, practices, and experiences of the participants on health and health-related issues. The study explored the dynamics of commercial, political, and social determinants of the Zimbabwean youth’s food choices and health capabilities. This qualitative study aimed to create knowledge regarding Zimbabwean youth’s understanding of health, food choices, and their ability to achieve youth-perceived and desired health goals. A population of one hundred and twenty (120) students were conveniently 
sampled from six (6) secondary schools/high schools in the Midlands Region (Gweru urban two schools, Gweru peri-urban two schools, and Mkoba high density two schools). Consent forms were signed by participants’ parents/guardians for ethical consideration. An interview questionnaire was designed and participant observation was used for information gathering from 6 focus groups which consisted of twenty students per school. The interview questions focused on health, food nutrition, food choices, and sources of health information. The study results showed that the students had a precise understanding of the term health. Their definition captured key aspects of health such as good personal hygiene, being free from diseases, eating a balanced diet, physical fitness, and peace of mind. Varied information on what students considered as health conditions important to achieve health goals were clearly stated. The students sourced information mainly from family and social media platforms. The priority and balance between having enough to eat and eating what they perceived as healthy food were dependent on food accessibility, availability, and affordability, which all fall under commercial, political, and social determinants. The study concluded that the students’ school curriculum provided content related to health mostly in science subjects. Their food choices were influenced by age, cost, culture, and food accessibility. The study recommendations are: food intervention programmes to be reintroduced in schools and communities to cub famine, and food companies to provide nutritional information on food products