Learning to eat from others: Does nutritional information acquired from peers affect nutrition intake?

Rural communities in low-and middle-income countries are vulnerable to malnutrition. They also tend to have strong social ties, exhibit high social connectedness, and lean on relatives, neighbors, and friends for support and information. Accordingly, focusing on the three macronutrients (proteins, fats, and carbohydrates) and three critical micronutrients (iron, zinc, and selenium), we analyze the effects of nutritional information acquired from relatives, neighbors, and friends on rural households' nutrition intake. We utilize propensity score matching to analyze cross-sectional data collected from 915 rural households in China. Results show that acquiring nutri-tional information significantly improves households' intake of fats, iron, and selenium but does not affect the intake of proteins, carbohydrates, and zinc. The disaggregated analysis reveals that the nutrition intake of fe-males responds to nutritional information, but that of males does not. Also, large households' nutrition intake increases in response to nutritional information, whereas that of small households is mostly unaffected. The results suggest that people assimilate new ideas to improve their dietary habits. However, by the same token, they may be susceptible to the deleterious effects of nutritional misinformation and fads. Policymakers, not -for-profit organizations, and industry stakeholders should disseminate evidence-based nutritional information to foster health and wellbeing in rural areas.

Automated summary

This study analyzes the effects of nutritional information acquired from relatives, neighbors, and friends on the nutrition intake of rural households in China. The results show that acquiring nutritional information significantly improves households' intake of fats, iron, and selenium but does not affect the intake of proteins, carbohydrates, and zinc. The analysis also indicates that females and large households respond more significantly to nutritional information.