Applying the theory of planned behavior to promotion of whole-grain foods by dietitians

被引:26
作者
Chase, K
Reicks, M
Jones, JM
机构
[1] Univ Minnesota, Dept Food Sci & Nutr, St Paul, MN 55108 USA
[2] Guidant Corp, Minneapolis, MN USA
[3] Univ Minnesota, Dept Food Sci & Nutr, Minneapolis, MN 55455 USA
[4] Coll St Catherine, St Paul, MN USA
关键词
D O I
10.1016/j.jada.2003.09.026
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
The objective of this preliminary study was to apply the theory of planned behavior to explain dietitians' intentions to promote whole-grain foods. Surveys were mailed to a random national sample of registered dietitians to assess knowledge and attitudinal, normative, and control beliefs regarding intention to promote whole-grain foods, with a 39% return rate (n = 776, with 628 usable surveys from those working in direct patient care). About half of the respondents had a master's degree, and 58% had substantial experience in the dietetics field. The theory of planned behavior explained intention to promote whole grains to a moderate extent (df = 3, F = 74.5, R-2 =0.278, P<.001). Most were positive about the health benefits, and few perceived barriers to promotion. However, many had low levels of knowledge and self-efficacy regarding ability to help clients consume more whole-grain foods. Continuing education for dietitians should use strategies that enhance self-efficacy regarding ability to promote whole-grain foods.
引用
收藏
页码:1639 / 1642
页数:4
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