Dietary behaviors among fourth graders: A social cognitive theory study approach

Objective: A social cognitive theory (SCT) framework was used to study the impact of factors on children's dietary practices. Methods: A stratified random sample (n = 717) of fourth grade children was surveyed, Results: Compared to white children, black children were more likely to consume fewer dairy, more fat, and more sugar foods; and females were more likely than males to consume more fruits and vegetables and less protein, Model-building procedures revealed that self-efficacy, social support, meal preparation involvement, and fruit/vegetable availability were associated with dietary behavior. Conclusion: Components fram SCT may prove useful in developing nutrition education for children.