Readiness to shop for low-fat foods: a population study.

Autor: Plotnikoff RC; School of Education, University of Newcastle, HPE Building, University Drive, Callaghan, NSW 2308 Australia. Ron.Plotnikoff@newcastle.edu.au, Hotz SB, Johnson ST, Hansen JS, Birkett NJ, Leonard LE, Flaman LM
Jazyk: angličtina
Zdroj: Journal of the American Dietetic Association [J Am Diet Assoc] 2009 Aug; Vol. 109 (8), pp. 1392-7.
DOI: 10.1016/j.jada.2009.05.010
Abstrakt: Background: Stages of change are related to dietary fat consumption. Few studies have examined stage occupation within the context of purchasing low-fat foods.
Objective: To determine the stage-prevalence of individuals for purchasing low-fat foods; identify the frequency of misclassification into action and maintenance (A/M) stages for purchasing for low-fat foods; and explain the demographic and cognitive-variable differences between pseudo (or false positive) A/M and true A/M individuals.
Design: Data were collected using a self-administered questionnaire among English-speaking adults (n=1,001) who were randomly sampled by mail.
Statistical Analyses Performed: Descriptive statistics were used to compare the characteristics of the stage groups. Groups were compared using chi(2) tests and Student t test.
Results: Of those who reported being in A/M stages, 32% were misclassified by the staging algorithm and were not true A/M low-fat food purchasers.
Conclusions: Individuals who are in A/M stages for buying low-fat foods still purchase high-fat foods. Stage misclassification may be a persistent problem in studies of dietary change using the Transtheoretical Model.
Databáze: MEDLINE
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