New data from the Fiji STEPS Survey 2025 reveals a concerning trend in dietary habits among younger Fijians, who are consuming red meat and fast food at significantly higher rates than their older counterparts. The survey highlights that on average, Fijians eat red meat—including beef, lamb, pork, and goat—about 1.6 times per week, with the highest consumption recorded among the 18 to 29 age group, who consume red meat approximately 1.8 times weekly. In contrast, those aged 60 to 69 have a much lower average of just 1.1 times per week.
Fast food consumption mirrors this age disparity. The overall frequency of fast food visits across the population stands at about 0.7 times a week, translating to roughly twice every three weeks. However, young adults between 18 and 29 reported dining at fast food establishments once a week, whereas seniors in the 60 to 69 age bracket only visit these restaurants once every three weeks.
The cooking practices in Fiji show that vegetable oil is the primary choice among households, with more than 90 percent opting for it. Although some residents reported using olive oil, coconut oil, or other fats like butter and margarine, these options are much less common.
Health professional advice appears to play a role in dietary choices, as over half of respondents indicated they had been counseled by a doctor or health worker in the past year to reduce fat intake. This guidance was notably more prevalent among older adults, with about two-thirds of those aged 60 to 69 receiving such recommendations, while only about 40 percent of younger individuals reported the same.
The findings from the survey point to a significant generational gap in eating habits that could have implications for long-term health in Fiji, highlighting the importance of targeted health education and nutrition programs aimed at addressing these trends among the youth.
Leave a comment