Exploring Uptake and Engagement with Community Food-Related Services in Low Income Areas Using the COM-B Model v2

Background: Low socioeconomic status (SES) is a significant risk factor for obesity and related non-communicable diseases, such as cardiovascular disease and type II diabetes. In Scotland, as in the rest of the UK, deprived areas show higher rates of obesity and overweight compared to the least deprived areas. As of 2018, it is estimated that 14.4 million households did not have the minimum income necessary for a healthy lifestyle. Consequently, food-related services tailored for lower-income populations have been implemented in community settings to address these dietary inequalities. However, there is limited robust evidence supporting these services and their acceptability to the target population. Method: An exploratory cross-sectional survey will be administered to 72 users of community-based food-related services using convenience and snowball sampling methods. The COM-B model will be used to explore factors (specifically barriers and facilitators) that affect how individuals from low socioeconomic populations in Aberdeen City engage with community-based dietary interventions. Levels of food insecurity and engagement with community-based interventions will also be assessed. Results: Responses will be analysed using descriptive and regression analyses with SPSS. Regressions will explore whether capability, opportunity, and motivation (components of the COM-B model) predict engagement with community food-related services. Discussion: This study will provide insights into factors affecting engagement with community-based dietary interventions among low socioeconomic populations. By using the COM-B model, we will identify barriers and facilitators related to capability, opportunity, and motivation. Understanding these factors is crucial for designing effective interventions tailored to low-income populations. Results may reveal key associations between specific factors and engagement with community food services, indicating areas for improvement. This research aims to contribute to the evidence on the effectiveness of community-based food-related services, informing future policies to reduce dietary inequalities and improve health outcomes in deprived areas.