Reported adoption of dietary fat and fiber recommendations among consumers

被引:13
作者
Auld, GW
Bruhn, CM
McNulty, J
Bock, MA
Gabel, K
Lauritzen, G
Medeiros, D
Newman, R
Nitzke, S
Ortiz, M
Read, M
Schutz, H
Sheehan, ET
机构
[1] Univ Calif Davis, Dept Food Sci & Technol, Ctr Consumer Res, Davis, CA 95616 USA
[2] Colorado State Univ, Dept Food Sci & Human Nutr, Ft Collins, CO 80523 USA
[3] CARE, Atlanta, GA USA
[4] New Mexico State Univ, Dept Home Econ, Las Cruces, NM 88003 USA
[5] Univ Idaho, Moscow, ID 83843 USA
[6] Utah State Univ, Dept Nutr & Food Sci, Logan, UT 84322 USA
[7] Ohio State Univ, Dept Human Nutr & Food Management, Columbus, OH 43210 USA
[8] Montana State Univ, Bozeman, MT 59717 USA
[9] Univ Wisconsin, Dept Nutr Sci, Madison, WI 53706 USA
[10] Univ Nevada, Dept Nutr, Reno, NV 89557 USA
[11] Univ Arizona, Dept Nutr Sci, Tucson, AZ 85724 USA
关键词
D O I
10.1016/S0002-8223(00)00020-1
中图分类号
R15 [营养卫生、食品卫生]; TS201 [基础科学];
学科分类号
100403 ;
摘要
Objective To identify constraints in adopting dietary fat and fiber recommendations. Design A questionnaire was mailed to a sample of the general population, a convenience sample of persons, vith heart disease and cancer in 11 states, and registered dietitians in 5 states. The survey included questions on demographic and attitudinal factors that were correlated with specific practices to reduce fat intake and increase fiber intake. Setting From the general population sample of 6,206 those selected eligible respondents (return rate of 51.5%), were respondents who indicated that they would adopt a dietary recommendation if it were good for them (n = 2,682). Subsamples from the general population were matched to 362 registered dietitians and 147 persons with cancer or heart disease on selected demographic variables. Factors associated with adoption of specific behaviors were identified. Statistical analysis performed Statistical analysis included chi (2), factor analysis, and analysis of variance. Results The majority of persons who said they would adopt a fat-reducing behavior if it were good for their health reported practicing that behavior often or usually. More than 60% reported consuming whole grains; however, only 15% reported eating fruits and vegetables frequently. Among the general population sample, those more likely to practice a behavior had the following characteristics: female, college educated, older than 60 years , white, higher income, no children younger than 18 years, perceived health status as excellent, and absence of chronic disease. Resistered dieticians and those with with chronic disease were also more likely to follow dietary fat and fiber recommendations. Applications Nutrition education messages that lead to increased consumption of dietary fiber need to be developed. Nutrition educators should provide strategies for consumers for increasing use of fruits and vegetables in all meals. Good taste and convenience are critical components. The food industry may assist by providing a wider array of convenience entrees or side dishes that feature produce and whole grains.
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收藏
页码:52 / 58
页数:7
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