The organizational aspect of SEM plays a huge role in socioeconomic disparity in healthy eating. Fast food and other unhealthy meals generally are very cheap. In some cases, the $1 menu at McDonalds might be a person’s only option. In comparison, someone of higher economic status might be more likely to not only eat well, but eat all organic or become a vegan or be gluten free by choice. The prices of food largely limit the availability of healthy options because people simply cannot afford it. Another aspect on the organizational level of SEM is food availability. In college, students eat what the dining hall offers. It doesn’t matter if it is healthy or not, people will eat it because that is their only option. On the interpersonal level, people generally follow the same health patterns as their friends and families. As children, we completely depend on our parents to decide what we will be eating each day. Because of this, their healthy or unhealthy habits are generally passed down to their kids. Finally, on the intrapersonal level, each individual’s knowledge about food defines how healthy or unhealthy a person is. Someone of lower socioeconomic class might not have the same education and knowledge regarding diet and healthy eating as someone of higher status. In addition, we are not all chefs, and do not all have the skills to create grand yet healthy meals.
A simple intervention on the interpersonal level is buying a cookbook. Cookbooks can provide a variety of healthy meals. They are usually easy to follow and allow others to teach us their cooking skills and ideas. Regardless of socioeconomic class, anyone can follow a cookbook and make a good, healthy meal. In doing so, we expand our cooking knowledge.