The Influence of Local Culinary Cultural Preferences on Community Nutritional Consumption Patterns: A Cross-Regional Case Study

Abstract

Local culinary culture remains an underexamined dimension of dietary behavior despite its potential to shape food preferences, preparation practices, and everyday consumption. This study examines the association between Local Culinary Cultural Preference (LCCP) and Dietary Consumption Pattern (DCP) across four culturally distinct Indonesian regions. A quantitative explanatory cross-sectional comparative design was applied to 600 adults, with 150 participants from Sumatera Barat, Yogyakarta, Bali, and Sulawesi Selatan. LCCP was measured using an 18-item, six-dimensional Likert instrument, while dietary outcomes included dietary diversity, nutrient adequacy, energy, macronutrient, fiber, and ultra-processed food consumption. Regional comparisons, correlation analysis, and covariate-adjusted multiple regression were conducted while controlling for demographic, socioeconomic, behavioral, and food-access characteristics. LCCP differed significantly across regions, with the highest mean observed in Sumatera Barat (4.08) and the lowest in Bali (3.49). Higher LCCP was positively associated with dietary diversity, nutrient adequacy, and fiber intake, and negatively associated with ultra-processed food frequency. After adjustment, LCCP remained significantly associated with dietary diversity (b = 0.229, p = 0.002), nutrient adequacy (b = 4.853, p < 0.001), fiber intake (b = 0.692, p = 0.013), and lower ultra-processed food frequency (b = −1.154, p < 0.001), but not energy or macronutrient intake. Regional interaction effects were not significant, indicating broadly stable associations across settings. These findings position local culinary preference as a determinant of dietary quality rather than dietary quantity, supporting culturally responsive nutrition strategies.