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Journal articles on the topic 'Nutrition perceptions'
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Ayer, Çağla, and Ahmet Ergin. "Status of nutritional literacy in adolescents in the semi-rural area in Turkey and related factors." Public Health Nutrition 24, no. 12 (May 28, 2021): 3870–78. http://dx.doi.org/10.1017/s1368980021002366.
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AbstractObjective:To determine the status of nutritional literacy and its affecting factors among the adolescents who are in the 9th grade in Çivril, in Denizli province, in Turkey.Design:This is a cross-sectional study that determines the sociodemographic characteristics, nutritional habits, nutritional behaviour, nutritional literacy status of adolescents and affecting factors.Setting:Denizli, Turkey.Participants:We included 523 adolescents in ninth grade in this study.Results:Half (49·7 %) of the participants were female; 47 %, in normal BMI; and 68·1 %, non-smokers. The mean (sd) Adolescent Nutrition Literacy Scale score was 67·6 (sd 7·9). Nutrition literacy status was related to mothers’ education level (P 0·021); health perceptions (P 0·008); positive body perception (P 0·032); unhealthy food consumption status (P 0·017); information barriers (undecided about effort for information gathering (P 0·026), undecided about the difficulty of understanding information (P 0·042) and thinking it is difficult to understand (P 0·003)), trust in nutrition, diet information sources (nutrition and diet expert, dietitian trusting (according to others) (P 0·001), nutrition and diet expert, dietitian neutral to trust (compared with others) (P 0·011) and trust in textbooks (P 0·023)).Conclusions:The level of nutrition literacy status of participants was moderate. It is important to carry out interventions to increase the education level of women, positive body perceptions and general health perceptions of adolescents and to remove information barriers related to nutrition.
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Amalia, Rosa, Dyah Ismoyowati, and Guntarti Tatik Mulyati. "Nutritional Content in Snack Food: Consumer Perceptions and Behaviors." Agroindustrial Journal 8, no. 2 (August 30, 2022): 560. http://dx.doi.org/10.22146/aij.v8i2.76731.
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People's lifestyles encouraged them to devour the main dish in a short amount of time. It demonstrated the value of snack foods as a source of supplementary energy. To present an example of marketing agro-industry in some healthy snack foods for college student, it was necessary to understand consumer behaviors regarding sugar intake in snacking. The marketers need to understand the customer perceptions and behaviors towards nutritional content in snack foods to create healthy snack food. The aims of this study were: 1) to analyze the consumer perceptions and behaviors of nutritional content in snack food products; 2) to identify dominant factors which affect the consumption of snack food products. The study was conducted on 200 respondents of college students. Snack foods were commonly consumed by college students, who were classified as adolescents, in between substantial meals. Descriptive statistics and Principal Component Analysis (PCA) were performed. Consumer impressions on a preliminary assessment of the nutrition label, which includes sugar components, were determined using descriptive statistics. Furthermore, PCA was performed to identify the main consumer characteristics that affect snacking, allowing the impact of sugar content on snack food consumption. The results indicated that the consumers were concerned enough about eating nutritious meals. Consumers, on the other hand, rarely read nutrition labels. The "benefit" and "wants" factors were the most important elements affecting consumer snack food intake. The nutritious composition of snack foods, on the other hand, did not affect snack food consumption. The consumers were unconcerned about the sugar content in snack food.
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Colton, Katrine K., and Lia M. Nightingale. "Influence of cooking skills and nutritional training on dietary choices of incoming chiropractic students." Journal of Chiropractic Education 34, no. 2 (April 27, 2020): 156–63. http://dx.doi.org/10.7899/jce-18-38.
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Objective We aimed to identify chiropractic students' cooking skills, perceptions of healthy eating, and influence of prior nutrition training on dietary intake. Methods Two cohorts of incoming graduate students were surveyed to assess nutritional training prior to matriculation, perceptions of healthy eating behaviors, cooking skills, current dietary intake, and barriers to healthy eating. Using independent t tests, correlations, and descriptive statistics, data from the cohorts were assessed. Results The response rate was 88.7% (n = 178). Nutritional training significantly increased perception of nutritional knowledge and confidence in giving nutrition advice. Completion of at least 1 college nutrition course was associated with nearly double students' weekly fatty fish intake. Males were more likely to eat animal protein, and females preferred desserts. Modeling a healthy diet for future patients was rated as being important, yet most students consumed diets consistent with the typical American diet. The leading barriers to healthy eating included lack of time and money. Conclusion Similar to students in other healthcare professions, incoming chiropractic students wish to model healthy behaviors but fail to apply their knowledge and attitudes to their own dietary intakes due to common barriers.
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Sanford, Katherine A., Elizabeth M. Johnston, Jennifer L. Porter, Judith Lowe, and Debra M. Oxby. "Dietitians’ Attitudes, Perceptions, and Usage Patterns For Fresh-cut Fruit and Vegetables." Canadian Journal of Dietetic Practice and Research 69, no. 1 (March 2008): 7–13. http://dx.doi.org/10.3148/69.1.2008.7.
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Purpose: New fresh-cut fruit and vegetable products are being developed worldwide. Nutrition educators’ perceptions of these products were studied. Methods: Professional dietitians in Nova Scotia were asked to complete a questionnaire on their use of fresh-cut produce. The questionnaire also elicited their attitudes and perceptions about the convenience, taste/quality, nutrition/health benefits, cost, and safety of fresh-cut fruit and vegetables. Results: Sixty-three percent of respondents reported eating five to six servings of fruit and vegetables a day. This group most frequently consumed fresh-cut fruit as snacks or dessert, and vegetables in stir-fry dishes or salads or cooked with meals. In general, fresh-cut fruit and vegetables were perceived as convenient, safe, and nutritious. While approximately 50% of participants felt fresh-cut produce did not differ in taste from whole fresh produce, almost the same number considered whole fresh produce superior in taste. Conclusions: Dietitians have a generally positive perception of fresh-cut products; however, there is uncertainty about the nutritional value, cost/benefit, and use of the products. Dietitians require more information on the nutrient value of these products and on suggested alternative uses. Attention should be paid to developing fresh-cut products that have good sensory quality.
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Deguchi, Miwako, Hisayo Yokoyama, Nobuko Hongu, Hitoshi Watanabe, Akira Ogita, Daiki Imai, Yuta Suzuki, and Kazunobu Okazaki. "Eating Perception, Nutrition Knowledge and Body Image among Para-Athletes: Practical Challenges in Nutritional Support." Nutrients 13, no. 9 (September 6, 2021): 3120. http://dx.doi.org/10.3390/nu13093120.
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Limited information exists on dietary practices in para-athletes. The aim of this study was to clarify the actual situation of para-athletes’ dietary practice and to sort out the factors (i.e., eating perception, nutrition knowledge, and body image), that may hinder their dietary practices, and explored the practical challenges in nutritional support and improving nutrition knowledge for para-athletes. Thirty-two Japanese para-athletes (22 men) and 45 collegiate student athletes without disabilities (27 men) participated in the online survey. The questionnaire included demographic characteristics, eating perception, dietary practices, and nutrition knowledge. The Japanese version of the body appreciation scale was used to determine their body image. Para-athletes who answered that they knew their ideal amount and way of eating showed significantly higher body image scores (r = 0.604, p < 0.001). However, mean score for nutrition knowledge of para-athletes were significantly lower than collegiate student athletes (19.4 ± 6.8 vs. 24.2 ± 6.1 points, p = 0.001). Both groups did not identify a dietitian as the source of nutrition information or receiving their nutrition advice. The results indicate para-athletes have unique eating perceptions and inadequate nutrition knowledge. Future interventions are needed to examine nutritional supports and education in relation to the role of dietitians.
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Cornell, Kaidy, and Kathleen !Melanson. "Differences in Body Weight Perception Among Nutrition and Non-nutrition Students Enrolled in a General Nutrition Course at the University of Rhode Island." Current Developments in Nutrition 5, Supplement_2 (June 2021): 1206. http://dx.doi.org/10.1093/cdn/nzab055_016.
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Abstract Objectives Research shows that students in healthcare fields have distorted perceptions of their bodies, specifically regarding their weight status. Nutrition majors are important to consider, given their future careers require them to assess others’ weight statuses and provide relevant diet recommendations. The main aims of this secondary analysis were to compare accuracy of nutrition versus non-nutrition majors’ body weight perception to their measured body mass index (BMI) and body fat percentage (BFP). It was hypothesized that nutrition majors will more accurately classify their weight relative to their BMI and BFP compared to non-nutrition majors due to their knowledge of weight classifications. Methods In this cross-sectional study, 188 non-nutrition (77% female; BMI 24.14 ± 5.46; BFP 26.30 ± 9.70) and 108 nutrition (83% female; BMI 23.78 ± 3.75; BFP 25.45 ± 8.39) majors enrolled in a general nutrition class and completed a nutrition assessment survey that included the multiple-choice question: “How would YOU describe your current weight?”. Categories were underweight, healthy weight, or overweight. Height was measured by a calibrated stadiometer. Weight and body composition were assessed by In-Body 770. BMI and BFP were categorized as underweight, healthy weight, or overweight according to the In-Body reference guidelines. Difference in accuracy of nutrition versus non-nutrition majors’ body weight perceptions were analyzed by independent t-tests. Data are expressed as means ± standard deviations. Results Of the 296 students, 28% misperceived their weight status relative to BMI and 40% misperceived their weight status relative to BFP. Of the 28%, 55 students perceived their weight as lower than (30% nutrition) and 25 students perceived their weight as higher than (52% nutrition) their measured BMI. Of the 40%, 86 students perceived their weight as lower than (24% nutrition) and 31 students perceived their weight as higher than (48% nutrition) their measured BFP. Nutrition majors had more accurate perceptions of their weight status relative to measured BFP than non-majors (−0.06 ± 0.58; −.27 ± 0.62; P = 0.004). Conclusions When perceptions were inaccurate, most students perceived themselves as a healthier weight than their measured BMI and BFP indicated. Nutrition majors’ perceptions relative to BFP were more accurate than non-majors. Funding Sources None.
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Hidayati, Ratna. "”PERSEPSI IBU POSTPARTUM YANG MENYUSUI DALAM MEMENUHI KEBUTUHAN NUTRISI SUATU STUDI ETHNOGRAPHY PADA SUKU JAWA”." Jurnal NERS 11, no. 2 (November 30, 2016): 195. http://dx.doi.org/10.20473/jn.v11i22016.195-200.
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AbstractTHE PERCEPTION OF BREASTFEEDING MOTHERS IN FULFILLINGTHE NEEDS OF NUTRITION AN ETHNOGRAPHY STUDY ON JAVANESSE The perception that establish breastfeeding mothers in fulfilling the nutrition needson Javanese culture is derived from hereditary taught by their family and influential figures in the community. The purpose of this study is to know about the perception of Javanese breastfeeding postpartum mothers fulfilling nutritional needs. This is qualitative research with a principled approach to the study of the naturalistic inquiry. Information was obtained from 8 participants selected according tothe principle of sampling, those are the suitability and sufficiency which describe phenomena and linkages to research topics. Perception research results in fulfilling nutritional needs of breastfeeding mothers by adding the eating portion; forbid eating eggs and chicken. It is because they can cause wound inflammation/infection. Moreover, they try to increase their milk production by “wuwung bathing”, snacking the nuts and drinking “jamu gendongan”. All participants follow their parents’ suggestion, but high educated participants have the ability to negotiate with the parents. Nurses should have good interpersonal communication skills, understand the socio-cultural aspects and the uniqueness of the individual against the perception that is believed in order to avoid conflicts in changing perceptions related to nutrition, to develop and support the group including health personnel, family and clients.Keywords: Perception, nutrition, breastfeed
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Ratnayani, Ratnayani, Annisa Ayu Nurbani, and Mia Srimiati. "Hubungan antara persepsi atribut produk, pengetahuan gizi dan label pangan dengan kebiasaan membaca label pangan pada mahasiwa S1 gizi reguler STIKes Binawan." Jurnal SAGO Gizi dan Kesehatan 2, no. 1 (April 2, 2021): 6. http://dx.doi.org/10.30867/gikes.v2i1.340.
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Background: Behaviour to read the food label on tenager, particullary college students in Indonesia is low. College students are the perfect population to create good habits in order to prevent health issue. Nutriton students expected to be good sample for the people in choosing health food, so food label practice should be a habit for nutrition students.Objective: The purpose of this study was to analyze the relationship among product attribute perception (the taste, price, and nutrition content of product), nutrition knowledge and food label with food label practice on nutrition student of STIKes Binawan.Methods: This research was conducted in April 2018 at STIKes Binawan with actual subject 107 respondent. This research use Cross Sectional design and Chi-Square statistical test. The data of this research was primary data, namely questionmaire.Results: As many as 58% of respondents have a habit of reading good food labels. 90.6% of the respondents had good nutrition knowledge and food label, while more than 90% of respondents stated perceptions of product attributes (taste, price, and nutrient content) are important.Conclusion: There was a significant relationship between the perception of price and nutrition content of the product with food label practice.
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Kye, Su Yeon, Kyu-Tae Han, Sung Hoon Jeong, and Jin Young Choi. "Nutrition Labeling Usage Influences Blood Markers in Body-Size Self-Conscious Individuals: The Korean National Health and Nutrition Examination Survey (KNHANES) 2013–2018." International Journal of Environmental Research and Public Health 17, no. 16 (August 10, 2020): 5769. http://dx.doi.org/10.3390/ijerph17165769.
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This study analyzed the effects of nutrition labeling and examined whether nutrition labeling usage influences the levels of blood markers, such as high-density lipoprotein cholesterol (HDL-C) and triglyceride (TG) in body-size self-conscious individuals. The dependent variables were HDL-C and TG; the independent variables were the respondents’ awareness of nutrition labeling use, sociodemographic factors, perceived health status, stress, lifestyle, frequency of eating out, family history of hyperlipidemia, survey year, body mass index, total energy intake, and cholesterol levels. Body-size perception was assessed by matching body mass index with subjective body-shape recognition using data from the Korean National Health and Nutrition Examination Survey (2013–2018). Differences were observed in HDL-C and TG levels according to nutrition labeling usage and body-image perception. The group that recognized body image correctly showed high HDL-C and low TG levels when they actively used nutrition labeling, whereas the group that recognized body image incorrectly showed no significant changes in HDL-C and TG levels even when actively using nutrition labeling. The standard nutritional information, which does not consider individual body-size perceptions, has a restrictive effect. Policies should be developed towards tailored intervention strategies considering individual body-size perception.
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Ismail, Noor Akmal Shareela, Nurul Syafinaz Ramli, Nur Hana Hamzaid, and Nurul Izzaty Hassan. "Exploring Eating and Nutritional Challenges for Children with Autism Spectrum Disorder: Parents’ and Special Educators’ Perceptions." Nutrients 12, no. 9 (August 20, 2020): 2530. http://dx.doi.org/10.3390/nu12092530.
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Autism spectrum disorder (ASD) is a complex neurodevelopmental disability that is frequently associated with food refusal, limited food repertoire and high-frequency single food intake mainly among children with ASD. Provision of nutrition can be very challenging due to the fact of these behavioural problems, either for the parents or special educators. Healthy nutrition is associated with providing and consuming nutritious food with results being in a good state of health. Semi-structured focus group discussions (FGDs) were conducted among 20 participants at a National Autism Centre to explore their understanding towards healthy nutrition. They were parents and special educators who were actively involved with children with ASD. A series of discussions were transcribed verbatim, and four researchers examined each transcript. Inductive analysis linking codes into main thematic categories was conducted using the constant comparison approach across the full data set. The outcome suggested that participants had limited knowledge relating to the proper dietary and nutritional needs of the children. The key messages from the discussion provide a foundation on the development of a nutrition education module which involves primary caretakers of children with ASD.
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Nacis, Jacus S., Marilou R. Galang, Jason Paolo H. Labrador, Milflor S. Gonzales, Aurora Maria Francesca D. Dablo, Diana Glades A. Domalanta-Ronquillo, Victor Franco J. Alfonso, Idelia G. Glorioso, and Marietta P. Rodriguez. "“Right diet for the right person”: a focus group study of nutritionist-dietitians’ perspectives on nutritional genomics and gene-based nutrition advice." Journal of Community Genetics 13, no. 1 (October 27, 2021): 49–57. http://dx.doi.org/10.1007/s12687-021-00560-1.
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AbstractAdvances in nutritional genomics are intended to revolutionize nutrition practice. A basic understanding of nutritional genomics among nutritionist-dietitians is critical for such advancements to occur. As a precedent to the development and integration of gene-based nutrition advice, this study aimed to assess hospital-based nutritionist-dietitians’ perceptions of nutritional genomics. A total of ten focus group discussions (FGDs) with sixty-one registered nutritionist-dietitians (RNDs) from hospitals in the National Capital Region (NCR), Philippines, were conducted from October to November 2019. Data were collected using a pretested semistructured discussion guide, and thematic analysis was subsequently performed. Diverging perceptions about nutritional genomics were noted among the FGD participants. Five themes emerged relating to the enablers and barriers of gene-based nutrition advice: training and capacity building, the extent of information to be disclosed, cost, ethical considerations, and government support. Themes related to the desired features of the gene-based nutrition advice included being consent-driven, cost-effective, technology-oriented, and guided by standards. The results of this study suggest that training and continued learning will equip RNDs to provide nutrition advice based on genetic information. However, other factors, such as cost and ethical considerations, are critical dimensions that need to be acknowledged and addressed before integrating gene-based advice into nutrition practice.
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Burkhart, Sarah, Michele Verdonck, Theresa Ashford, and Judith Maher. "Sustainability: Nutrition and Dietetic Students’ Perceptions." Sustainability 12, no. 3 (February 3, 2020): 1072. http://dx.doi.org/10.3390/su12031072.
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Opportunities exist for nutrition and dietetic (N&D) professionals to contribute to sustainable development and support actions towards the attainment of the UN’s Sustainable Development Goals (SGD’s). Students undertaking higher education are well-placed to develop skills and capabilities in creative and critical problem solving for sustainability. However, there is limited literature exploring nutrition and dietetic students’ perceptions of sustainability that would help to inform an effective and constructively aligned embedding of sustainability content and active learning opportunities into curriculum. This descriptive cohort study design utilised a 17-question online survey to explore 95 Australian N&D undergraduate students’ self-reported familiarity with and perceived importance of sustainability and related concepts, and view of sustainability for future practice. Participants reported being more familiar with the term environmental sustainability and related concepts than economic or social sustainability. Varying levels of familiarity of 42 sustainability related concepts within economic resilience, environmental integrity, social development and cross-cutting issues were reported. Most participants (82%, n = 78) reported sustainability was very important in general (82%, n = 78), and for professional practice (63%, n = 60). Over half of the participants identified government led initiatives to address the future of society (65%, n = 71). Our study highlights the complexity of sustainability in a discipline specific context and the need for understanding students’ perceptions of sustainability to inform N&D curriculum design.
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Mislevy, J. M., M. R. Schiller, K. N. Wolf, and S. C. Finn. "Clinical Nutrition Managers’ Perceptions of Empowerment." Journal of the American Dietetic Association 98, no. 9 (September 1998): A91. http://dx.doi.org/10.1016/s0002-8223(98)00637-3.
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Choi, Ki-Bo, Song-Mi Lee, and Eun-Soon Lyu. "Patient Perceptions of Clinical Nutrition Service." Journal of the Korean Dietetic Association 18, no. 1 (February 2, 2012): 59–71. http://dx.doi.org/10.14373/jkda.2012.18.1.059.
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Carayanni, Vilelmine, Elpis Vlachopapadopoulou, Dimitra Koutsouki, Gregory C. Bogdanis, Theodora Psaltopoulou, Yannis Manios, Feneli Karachaliou, Angelos Hatzakis, and Stefanos Michalacos. "Effects of Nutrition, and Physical Activity Habits and Perceptions on Body Mass Index (BMI) in Children Aged 12–15 Years: A Cross-Sectional Study Comparing Boys and Girls." Children 8, no. 4 (April 3, 2021): 277. http://dx.doi.org/10.3390/children8040277.
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Background: The aim of the present study was to examine the effects of socioeconomic status, nutrition and physical activity lifestyle habits and perceptions on Body Mass Index (BMI) in children aged 12–15 years in Greece. Furthermore, to compare the difference between the two sexes. Methods: This is a cross-sectional study conducted on a representative secondary school cohort that included 5144 subjects, aged 12 to 15 years. Students and their parents filled in validated questionnaires evaluating socioeconomic status, nutrition and physical activity. International Obesity Task Force cut offs were used to classify the children. Factor analysis of mixed data and partial proportional ordered logistic models were used to analyze ΒMΙ distributions. All analyses were stratified by gender. Results: Boys were 2.9 (95%CI: 2.592–3.328) times more likely to be overweight/obese than girls. Partial proportional ordinal models indicate significant associations between nutritional and physical habits and perceptions variables but also significant gender differences in socio-demographic, nutritional risk factors as well as physical activity habits and perceptions. Conclusions: A clear understanding of the factors that contribute to the sex differences in nutrition and physical activity habits and perceptions may guide intervention efforts.
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Ismayanti, Digahayu. "The relationship of body shape perception, eating disorders, nutritional knowledge and food intake with nutritional status adolescent girls in Ayodya Pala." ARGIPA (Arsip Gizi dan Pangan) 4, no. 2 (April 27, 2020): 74–84. http://dx.doi.org/10.22236/argipa.v4i2.3829.
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Youth groups who work as dancers are prone to malnutrition. The leaner body shape is considered to make it easier to move so that teens tend to limit food intake in order to achieve ideal body shape. The purpose of this study was to determine the relationship of perceptions of body shape, eating disorders, nutritional knowledge, and food intake with nutritional status in adolescent girls in Ayodya Pala. This research was conducted in May 2019 at the Ayodya Pala. The research was a cross-sectional study. This study used a total sampling technique, which means that the total population was the subject of research. The result showed that 58% of subjects had poor nutritional status, 50,8% of subjects had negative perceptions of body shape, 57,1% of subjects had eating disorders, 55,6% of subjects had less knowledge of nutrition. More than 50% of subjects were lack of energy and macronutrient intake. In conclusion, there was a significant relationship (p=0,000) between body shape perception, eating disorders, nutritional knowledge, and food intake with nutritional status.
Keywords: Body Shape Perception, Food Intake, Eating Disorders, Nutritional Knowledge, Nutritional Status
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Meier, Megan, Reshmi Singh, and Baskaran Thyagarajan. "Consumer's Opinion on a Pharmacist's Role in Nutritional Counseling." INNOVATIONS in pharmacy 12, no. 2 (April 7, 2021): 5. http://dx.doi.org/10.24926/iip.v12i2.3634.
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Background: Nutrition has become an increasing health concern. From fad diets to exercise programs, the consumer seems to be consulting multiple resources that all provide a different answer in the process of obtaining optimal health. Easily accessible pharmacists may be the sources to answer crucial nutritional issues facing society today. Methods: Using the results of a previous study about food perceptions among lean and non-lean populations, interview questions were created to determine the populations’ nutrition and pharmacist’s role knowledge. Nutrition knowledge among lean vs. non-lean consumers was assessed by determining experience with pharmacist nutritional counseling, how experience perceptions differed, and how these perceptions can shape a pharmacist’s role. Audio recorded interviews were conducted in a rural setting. Seventy-two English speaking, ambulatory, lean (BMI ≤ 24) and non-lean (BMI ≥ 25) residents between the ages 25-71 years participated in the study in a small western United States town. Results: 26.3% of consumers obtained nutrition information from the internet; however, the internet and healthcare providers were considered the most trustworthy. When asked about the pharmacist’s role in nutrition counseling, 32.7% believed that pharmacists were not a reliable source based on education background. Another 10.2% thought pharmacists were too busy for counseling. Discussion: This study indicates the consumers’ knowledge on pharmacists’ education, willingness to seek out nutrition knowledge, and a pharmacist’s ability to provide nutrition counseling can differ between lean and non-lean consumers. Lean consumers tend to have more interaction with a pharmacist whereas non-lean consumers do not. Conclusion: As a profession, pharmacists should educate consumers on reliable nutrition resources, a pharmacist’s education, and how they use their role to provide consumers with nutrition knowledge.
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Monteiro, Andreia C., Miljana Jeremic, and Michael C. Budden. "Can We Have Fries With That, Please? Nutrition And Physical Activities Among College Students." Contemporary Issues in Education Research (CIER) 3, no. 11 (November 15, 2010): 1. http://dx.doi.org/10.19030/cier.v3i11.241.
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Obesity is a growing health and socioeconomic issue in the United States. College students are an important part of the alarming statistics involving weight gain. This study investigated how nutrition behaviors and physical activity modified students’ perceptions of body weight and nutrition knowledge. Furthermore, the study assessed gender and ethnicity as modifiers of nutrition behaviors, self-perception of body weight, and exercising habits among college students.
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Burton, Scot, Abhijit Biswas, and Richard Netemeyer. "Effects of Alternative Nutrition Label Formats and Nutrition Reference Information on Consumer Perceptions, Comprehension, and Product Evaluations." Journal of Public Policy & Marketing 13, no. 1 (March 1994): 36–47. http://dx.doi.org/10.1177/074391569401300103.
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The authors examine some potential effects of changes in nutrition labels associated with the Nutrition Labeling and Education Act of 1990. They report a study in which effects of basic label format, inclusion of nutrition reference values, perceived nutritiousness of the product, and nutrition knowledge are examined. As hypothesized, results indicate that awareness of whether the product contains more than recommended amounts of negative nutrients (e.g., cholesterol, saturated fat) differs across formats. Also as postulated, inclusion of reference values and higher levels of nutrition knowledge results in higher reported purchase likelihood for a product that is perceived as highly nutritious and lower purchase likelihood for a product with low perceived nutritiousness. They conclude with implications of these results for public policy.
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Pratt, P., C. Bednar, and J. Kwon. "School Nutrition Directors' Perceptions of Technology Use in School Nutrition Programs." Journal of the American Dietetic Association 111, no. 9 (September 2011): A65. http://dx.doi.org/10.1016/j.jada.2011.06.241.
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Dean, Moira, Liisa Lähteenmäki, and Richard Shepherd. "Nutrition communication: consumer perceptions and predicting intentions." Proceedings of the Nutrition Society 70, no. 1 (January 25, 2011): 19–25. http://dx.doi.org/10.1017/s0029665110003964.
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Health claims on food products, which aim at informing the public about the health benefits of the product, represent one type of nutrition communication; the use of these is regulated by the European Union. This paper provides an overview of the research on health claims, including consumers’ perceptions of such claims and their intention to buy products that carry health-related claims. This is followed by a discussion on the results from some recent studies investigating public perceptions and willingness to use products with health claims. In these studies, claims are presented in the form of messages of different lengths, types, framing, with and without qualifying words and symbols. They also investigate how perceptions and intentions are affected by individual needs and product characteristics. Results show that adding health claims to products does increase their perceived healthiness. Claim structure was found to make a difference to perceptions, but its influence depended on the level of relevance, familiarity and individuals’ need for information. Further, the type of health benefit proposed and the base product used also affected perceptions of healthiness. The paper concludes that while healthiness perceptions relating to products with health claims may vary between men and women, old and young and between countries, the main factor influencing perceived healthiness and intention to buy a product with health claim is personal relevance.
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van Trijp, Hans C. M., and Ivo A. van der Lans. "Consumer perceptions of nutrition and health claims." Appetite 48, no. 3 (May 2007): 305–24. http://dx.doi.org/10.1016/j.appet.2006.09.011.
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Parikh, Anish A., and Carl Behnke. "Nutrition Label Formatting: Customer Perceptions and Behaviors." Journal of Foodservice Business Research 18, no. 1 (January 2015): 48–57. http://dx.doi.org/10.1080/15378020.2015.995751.
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Bridges, Dave, Rina Hisamatsu, and Olivia S. Anderson. "Increasing Student Engagement Within the Core Nutritional Sciences Curriculum: A Gameful Learning Approach." Pedagogy in Health Promotion 5, no. 4 (November 28, 2018): 268–75. http://dx.doi.org/10.1177/2373379918814022.
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Innovative learning strategies are constantly developed to increase student engagement and application of course content to improve learning outcomes. Gameful Learning pedagogy is one such strategy that builds students’ intrinsic motivation, confidence, and engagement to course material by allowing them to choose from a menu of optional assignments to earn points toward a grade. Little is known about student perceptions and outcomes from applying this pedagogy to dietetics and nutritional sciences graduate-level curricula. This article describes the implementation of Gameful Learning to an Accreditation Council for Education in Nutrition and Dietetics–accredited nutritional sciences graduate degree course and evaluates student perceptions and outcomes. Two student cohorts from 2016 (pre–Gameful Learning) and 2017 (implementation of Gameful Learning) who were enrolled in a nutritional sciences graduate-level course were compared. Student teaching evaluations were compared across cohorts. Specific items measuring student perceptions of fairness, knowledge gained, and workload were analyzed. Mann–Whitney nonparametric tests compared groups and Spearman’s rank correlation coefficient measured associations. There was a positive correlation between total points and optional points (Pearson’s r = 0.513, p = .0001). There was an overall increased perception toward the excellence of the course (3.82 to 4.13; 5-point Likert-type scale), improved sense of fairness (3.79 to 4.17; p = .036), and increased perception of workload (2.35 to 2.20; where 1 student indicated more work and 5 indicated less work). Although challenges in workload exist, Gameful Learning strategies aid in improving student outcomes and perceptions of course material by facilitating student autonomy and engagement with course content.
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Gomes, Monteiro, and Carlos Alberto Figueiredo da Silva. "Perceptions of strength training practitioners on nutritional aspects strength training and nutrition." International Journal of Complementary & Alternative Medicine 14, no. 5 (October 11, 2021): 217–20. http://dx.doi.org/10.15406/ijcam.2021.14.00564.
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Evans, Kristen, Keiko Goto, Cindy Wolff, Martin Frigaard, and Stephanie Bianco-Simeral. "Teachers’ Perceptions Indicate Success for Harvest of the Month Nutrition Education Program." Californian Journal of Health Promotion 10, no. 1 (June 1, 2012): 105–16. http://dx.doi.org/10.32398/cjhp.v10i1.1500.
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The objective of this study was to examine teachers’ attitudes, beliefs, classroom practices and perceptions of students’ nutrition-related behaviors. The study involved 419 K-6th grade teachers participating in the Harvest of the Month (HOTM) program in fifty low-income schools from 19 school districts in the Sierra Cascade region of northern California. The independent variables were the teachers’ implementation level of the HOTM program and encouragement level of vegetable and fruit consumption. The dependent variables were teachers’ attitudes and beliefs about their ability to provide nutrition education, classroom practices and their perceptions of students’ nutrition-related behaviors. Data were analyzed using descriptive statistics and multiple ordinal logistic regression models. The analysis accounted for number of years teaching, county location of school, and grade. Implementation level of the HOTM program was significantly related to teachers’ perception of student nutrition-related behaviors. Additionally, teachers’ perceptions of improvements in their students’ behaviors were positively associated the level of encouragement they report to give their students to consume fruits and vegetables. Therefore, levels of both HOTM program implementation and fruit and vegetable consumption encouragement were associated with positive outcomes. Study results support the effectiveness of the HOTM program and identify a need for teacher trainings to increase the levels of nutrition education and encouragement for students to make healthier food choices.
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Williams, Lauren K., Lukar Thornton, Kylie Ball, and David Crawford. "Is the objective food environment associated with perceptions of the food environment?" Public Health Nutrition 15, no. 2 (August 11, 2011): 291–98. http://dx.doi.org/10.1017/s1368980011001947.
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AbstractObjectiveThe present study examined whether objective measures of the food environment are associated with perceptions of the food environment and whether this relationship varies by socio-economic disadvantage.DesignThe study is a cross-sectional analysis of self-report surveys and objective environment data. Women reported their perceptions on the nutrition environment. Participants’ homes and food stores were geocoded to measure the objective community nutrition environment. Data on the average price and variety of fruit and vegetables were used to measure the objective consumer nutrition environment.SettingThe study was conducted in Melbourne, Australia, in 2003–2004.SubjectsData presented are from a sample of 1393 women aged 18–65 years.ResultsOverall the match between the perceived and objective environment was poor, underscoring the limitations in using perceptions of the environment as a proxy for the objective environment. Socio-economic disadvantage had limited impact on the relationship between perceived and objective nutrition environment.ConclusionsFurther research is needed to understand the determinants of perceptions of the nutrition environment to enhance our understanding of the role of perceptions in nutrition choices and drivers of socio-economic inequalities in nutrition.
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Gramlich, Leah M., Dana Lee Olstad, Roseanne Nasser, Laki Goonewardene, Maitreyi Raman, Sheila Innis, Sonja Wicklum, et al. "Medical students’ perceptions of nutrition education in Canadian universities." Applied Physiology, Nutrition, and Metabolism 35, no. 3 (June 2010): 336–43. http://dx.doi.org/10.1139/h10-016.
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Patients routinely seek physicians’ guidance about diet and the relation between nutrition and the prevention and treatment of disease. However, the adequacy of nutrition instruction in undergraduate medical education is questionable. The purpose of this study was to investigate Canadian medical students’ perceptions of and satisfaction with their education in nutrition. At 9 universities across Canada, a 23-item survey questionnaire was distributed in English and French to undergraduate medical students after at least 8 months of medical school. Overall, 9 of 17 universities participated in the survey, and 933 of the 3267 medical students approached completed the survey (response rate, 28.6%). Mean satisfaction with nutrition instruction received during medical school was 4.7 (±0.06) on a scale of 1–10, where 1 is very dissatisfied and 10 is very satisfied, and there were significant differences among schools (p < 0.0001). Students were comfortable in their ability to counsel patients regarding basic nutrition concepts and the role of nutrition in prevention of disease, but were much less comfortable discussing the role of nutrition in the treatment of disease and nutrient requirements across the lifecycle, and in identifying credible sources of nutrition information. Of the 933 respondents, 87.2% believe that their undergraduate program should dedicate more time to nutrition education. The amount of nutrition instruction correlated with student satisfaction (p < 0.0001), but varied among schools. A significant number of students are dissatisfied with the nutrition education they receive and their ability to provide relevant and appropriate nutrition counselling. This study paves the way for further discussions and development of strategies to improve nutrition education in medical schools in Canada.
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Warden, R. A., A.-L. Lettoof, B. J. Wallis, and J. E. Porteous. "Feed us nutrition: final year medical students' perceptions of nutrition medical education." Australian and New Zealand Journal of Medicine 26, no. 5 (October 1996): 640–45. http://dx.doi.org/10.1111/j.1445-5994.1996.tb02933.x.
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Thurecht, Rachael L., Fiona E. Pelly, and Sheri L. Cooper. "The influence of current food and nutrition trends on dietitians’ perceptions of the healthiness of packaged food." Public Health Nutrition 23, no. 12 (April 27, 2020): 2124–31. http://dx.doi.org/10.1017/s1368980019005044.
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AbstractObjective:To investigate the influence of current food and nutrition trends on dietitians’ perceptions of the healthiness of packaged foods.Design:This observational study used a cross-sectional survey. Participants rated (strongly disagree to strongly agree) the extent to which a range of factors, independent of the energy, nutrient and ingredient content, influenced their perceptions of the healthiness of packaged foods. Two open-ended questions allowed for participants to list additional items they considered important.Setting:Online survey.Participants:Australian dietitians (n 117).Results:The greatest consensus was a positive influence of the fit within the core food groups and presence of seasonal ingredients, and a negative influence of an increasing number of additives. Mixed opinions were obtained for GM ingredients, locally sourced ingredients, labelling of animal welfare and organic certification. Nutritional indicators received a split where almost half of participants disagreed/strongly disagreed that they positively influenced their perception of healthiness. Content analysis of open-ended responses (n 53, 45 %) revealed four broad categories as important in considering healthiness: ‘a whole food approach’, ‘marketing and labelling’, ‘product information’ and ‘context of diet’. A small number of responses (count of 6, 5 %) reported that packaging, advertising and features such as celebrity endorsement were a negative influence.Conclusions:Dietitians have a broad concept of the healthiness of packaged foods, which incorporates elements of food safety, wholeness of the ingredients and marketing. Providing unified messages to the consumer can help to build the public perception of dietitians as experts in nutrition advice and counselling.
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Noor, Remesah, Faiza Khurshid, Qurat-ul-ain Arshad, Ujala Qamar, Fabia Yousaf, Javeria Akbar, and Afifa Tanweer. "Development of Perception-Focused Nutrition Education Material for Mothers of Children in Early Childhood." Nurture 16, no. 2 (December 27, 2022): 103–7. http://dx.doi.org/10.55951/nurture.v16i2.136.
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Purpose: Mothers play a crucial role in shaping the eating behavior of their children. Several studies have shown that mothers misperceive the diet quality, total energy intake, and portion sizes of their children. This misperception leads to overestimation or even underestimation of their children’s dietary intake which can have a detrimental effect on their health. Mothers associate a chubby child with good health and have a lot of emotional investment related to the amount of food their child ate.
Design/Methodology/Approach: Even though past research articles acknowledge the existence of these perceptions, nutrition education material that could target these misperceptions has not been developed. The first step was to conduct a needs assessment and the second was to develop perception-focused nutrition education material.
Findings: Three themes were identified by conducting a needs assessment and six themes were identified by going through research articles from the past. These nine themes identified were then organized and developed into three lesson plans with specific objectives.
Practice implications: The perception-focused nutrition education material, thus developed, can be delivered to mothers through oral and visual aids. Through our developed nutrition educational material, future researchers will be able to test the perceptions of mothers regarding their child’s diet.
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Villalon, Lita, Manon Laporte, and Natalie Carrier. "Nutrition Screening for Seniors in Health Care Facilities: A Survey of Health Professionals." Canadian Journal of Dietetic Practice and Research 72, no. 4 (December 2011): 162–69. http://dx.doi.org/10.3148/72.4.2011.162.
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Purpose: Several studies show that malnutrition is prevalent in health care facilities, especially among elderly patients and nursing home residents. Although validated screening tools exist, little evidence exists on the feasibility of implementing nutrition screening in health care facilities. We examined New Brunswick health care professionals’ perceptions of and practices involving nutrition screening in elderly clients, as well as barriers to screening. Methods: A survey was conducted with questionnaires intended for physicians, nurses, and dietitians. Results: Participants were 457 health care professionals (physicians, 34.6%; nurses, 50.3%; dietitians, 15.1%). Perceptions of nutrition screening varied. For example, most nurses (94.7%) and dietitians (98.5%) indicated that screening was important/ very important, while only 63.5% of physicians indicated this. Screening methods also differed among professionals and few used a screening tool. Several barriers to implementing nutrition screening were reported, such as lack of time, lack of professional resources, and clients’ short stays. Conclusions: These findings will help professionals address the feasibility of implementing standardized screening tools in health care facilities. A more consistent and systematic approach for detecting populations at high nutritional risk may result.
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Amano, Koji, Tatsuya Morita, Jiro Miyamoto, Teruaki Uno, Hirofumi Katayama, and Ryohei Tatara. "Need for nutritional support in advanced cancer patients with cachexia: A survey in palliative care settings." Journal of Clinical Oncology 35, no. 31_suppl (November 1, 2017): 100. http://dx.doi.org/10.1200/jco.2017.35.31_suppl.100.
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100 Background: Few studies have investigated the need for nutritional support in advanced cancer patients in palliative care settings.The aim of this survey is to examine the relationship between the need for nutritional support and cancer cachexia, specific needs, perceptions, and beliefs. Methods: We conducted a questionnaire in outpatient service/palliative care teams/palliative care units. Patients were classified into two groups: 1) Non-cachexia/Pre-cachexia and 2) Cachexia/Refractory cachexia. Results: A total of 117 out of 121 patients responded (96.7%). A significant difference was observed in the need for nutritional support between the groups: Non-cachexia/Pre-cachexia (32.7%) and Cachexia/Refractory cachexia (53.6%) (p = 0.031). The specific needs of patients requiring nutritional support were nutritional counseling (93.8%), ideas to improve food intake (87.5%), oral nutritional supplements (83.0%), parenteral nutrition and hydration (77.1%), and tube feeding (22.9%). The top perceptions regarding the best time to receive nutritional support and the best medical staff to provide nutritional support were “when anorexia, weight loss, and muscle weakness become apparent” (48.6%) and “nutritional support team” (67.3%), respectively. The top three beliefs of nutritional treatments were “I do not wish to receive tube feeding” (78.6%), “parenteral nutrition and hydration are essential” (60.7%), and “parenteral hydration is essential” (59.6%). Conclusions: Patients with cancer cachexia had a greater need for nutritional support. Advanced cancer patients wished to receive nutritional support from medical staff with specific knowledge when they become unable to take sufficient nourishment orally and the negative impact of cachexia becomes apparent. Additionally, most patients wished to receive parenteral nutrition and hydration.
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Spidel, Mark A., Marie-Claude Paquette, J. Dru Marshall, Rhonda C. Bell, and Linda J. McCargar. "Linking Active Living and Nutrition Counselling: Dietitians’ Perceptions." Canadian Journal of Dietetic Practice and Research 65, no. 4 (December 2004): 154–60. http://dx.doi.org/10.3148/65.4.2004.154.
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Healthy eating and active living have become key concepts in health promotion, and, increasingly, the two messages are being combined. Dietitians are in an ideal position to promote physical activity as an adjunct to nutrition counselling. Focus group interviews were used to identify dietitians’ perceptions and needs related to incorporating active living messages into their practices. Six focus groups, involving 42 participants (40 registered dietitians and two dietetic interns), were conducted in cities throughout Alberta. Issues explored during the interviews included the dietitian's role in promoting active living, barriers to promoting physical activity, opportunities for collaboration between dietitians and exercise professionals, and dietitians’ perceived needs for integrating active living messages into their practices effectively. Findings indicate strong support for incorporating active living messages into nutrition counselling. However, lack of knowledge was identified as a barrier to dietitians’ proactive role, and concerns were raised about public and professional perceptions if dietitians counselled on this issue. Participants felt that they required additional knowledge and training in physical activity in order to promote it effectively. Development and implementation of programs designed to meet these needs would help dietitians integrate active living messages into their practices.
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Sastre, Lauren, and L. Haldeman. "Nutrition Experiences and Perceptions of Newly Arrived Youth." Journal of Nutrition Education and Behavior 48, no. 7 (July 2016): S101. http://dx.doi.org/10.1016/j.jneb.2016.04.267.
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Abrahams, M., B. Stewart-Knox, and E. Bryant. "Risk Perceptions and Attitudes Towards Personalized Nutrition Technologies." Journal of the Academy of Nutrition and Dietetics 118, no. 9 (September 2018): A19. http://dx.doi.org/10.1016/j.jand.2018.06.248.
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Hai, Josephine, Aliza Hasan, Cleveland Speece, Mimi Nguyen, and Tess Engel. "16853 Patient perceptions on nutrition and skin health." Journal of the American Academy of Dermatology 83, no. 6 (December 2020): AB187. http://dx.doi.org/10.1016/j.jaad.2020.06.838.
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Sawyer-Morse, Mary K., Tami Smolik, Connie Mobley, and Merry Saegert. "Nutrition beliefs, practices, and perceptions of young dancers." Journal of Adolescent Health Care 10, no. 3 (May 1989): 200–202. http://dx.doi.org/10.1016/0197-0070(89)90232-5.
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M., Marina, Asma' A., S. N. A. Jaafar, Abdul Wahab M.R., and Wan Zainal Shukri W.H. "Nutrition menu labelling in Terengganu: a cross-sectional study of knowledge, attitudes, perception and their relationship with healthy food choices." Food Research 4, no. 5 (May 30, 2020): 1573–81. http://dx.doi.org/10.26656/fr.2017.4(5).138.
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Nutrition menu labelling has been implemented in a number of restaurants in Malaysia. However, no known empirical research has focused on assessing the knowledge, attitude and perception (KAP) of nutrition menu labelling among consumers. Therefore, this cross -sectional study was conducted with 155 consumers (age 18 and above) from several selected cafeterias that were equipped with menu nutrition labelling to determine their KAP. Questionnaires consisting of socio-demographic, knowledge, attitude and perception of consumers on menu nutrition labelling, and consumers’ healthy food choices were given to the respondents through a self-administrated approach. The data collected were analysed using SPSS 21. The results show that respondent knowledge was predominantly moderate (54.8%), with a median score of 12 out of 25. Both the attitudes (87.1%) and perceptions (85.2%) of the respondents were mainly positive towards nutrition menu labelling. Attitude (r=0.547, p=0.001) and perception (r=0.539, p=0.001) had positive significant relationships towards healthy food choices among the respondents at p<0.05. In conclusion, most consumers have a positive attitude and perception of nutrition menu labelling and may significantly influence towards healthy food choices. Further strategies are needed to increase consumer knowledge of nutrition menu labelling to promote greater usage of this information among Malaysian consumers.
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Scarborough, Peter, Mike Rayner, Lynn Stockley, and Alison Black. "Nutrition professionals' perception of the ‘healthiness’ of individual foods." Public Health Nutrition 10, no. 4 (April 2007): 346–53. http://dx.doi.org/10.1017/s1368980007666683.
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AbstractObjectivesThis paper describes the development of an online questionnaire for testing nutrition professionals' perceptions of the ‘healthiness’ of individual foods and the results of administering that questionnaire. The questionnaire was designed to produce a standard ranking of foods that can be used as a tool for testing nutrient profile models.DesignThe questionnaire asked respondents to categorise 40 foods (from a master list of 120) in one of six positions, ranging from less to more healthy. The 120 foods were selected to be representative of the British diet. The questionnaire was sent via email to nutrition professionals from the British Dietetic Association and the (British) Nutrition Society.ResultsEight hundred and fifty responses were received. These responses were used to rank the 120 foods by the average score which they received from the nutrition professionals. A regression analysis was also carried out to examine the relationship between the scores awarded by the nutrition professionals and various features of the foods: their nutritional content, their average serving size, their frequency of consumption, whether they were drinks or foods, etc. Nearly 50% of the variance in the average scores was explained by the nutritional content of the foods. When other variables were included in the analysis the percentage of variance that was explained increased to 64%.ConclusionsThe average scores of the foods produce a standard ranking, which can be used as a tool for validating and comparing nutrient profile models. The regression analysis provides some information about how nutrition professionals rank the ‘healthiness’ of individual foods.
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Talati, Zenobia, Manon Egnell, Serge Hercberg, Chantal Julia, and Simone Pettigrew. "Consumers’ Perceptions of Five Front-of-Package Nutrition Labels: An Experimental Study Across 12 Countries." Nutrients 11, no. 8 (August 16, 2019): 1934. http://dx.doi.org/10.3390/nu11081934.
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Consumers’ perceptions of five front-of-pack nutrition label formats (health star rating (HSR), multiple traffic lights (MTL), Nutri-Score, reference intakes (RI) and warning label) were assessed across 12 countries (Argentina, Australia, Bulgaria, Canada, Denmark, France, Germany, Mexico, Singapore, Spain, the UK and the USA). Perceptions assessed included liking, trust, comprehensibility, salience and desire for the label to be mandatory. A sample of 12,015 respondents completed an online survey in which they rated one of the five (randomly allocated) front-of-pack labels (FoPLs) along the perception dimensions described above. Respondents viewing the MTL provided the most favourable ratings. Perceptions of the other FoPLs were mixed or neutral. No meaningful or consistent patterns were observed in the interactions between country and FoPL type, indicating that culture was not a strong predictor of general perceptions. The overall ranking of the FoPLs differed somewhat from previous research assessing their objective performance in terms of enhancing understanding of product healthiness, in which the Nutri-Score was the clear front-runner. Respondents showed a strong preference for mandatory labelling, regardless of label condition, which is consistent with past research showing that the application of labels across all products leads to healthier choices.
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Agbemafle, Isaac, Sarah L. Francis, Helen H. Jensen, and Manju B. Reddy. "Influence of Food Security Status and Anemia-Related Knowledge on Perceptions About 2 Nutritious Underutilized Foods Among Ghanaian Caregivers." Food and Nutrition Bulletin 40, no. 4 (August 4, 2019): 488–503. http://dx.doi.org/10.1177/0379572119863561.
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Background: Nutritious underutilized foods (NUFs) significantly contribute to sustainable dietary diversity but are often unused for many reasons. Objective: We assessed the influence of food security status (FSS) and anemia-related knowledge (ARK) on perceptions about Solanum torvum (turkey berry) and Rhynchophorus phoenicis Fabricius (palm weevil larvae) among Ghanaian caregivers. Methods: A cross-sectional survey was conducted among 891 caregivers (aged 20-49 years), who have children 6 to 59 months old, from Upper Manya Krobo district (Eastern region), Kumasi metropolitan (Ashanti region), Ho municipality (Volta region), La-Nkwantanang-Madina, and Ga West municipality (Greater-Accra region), Ghana. Food security status, ARK, and perceptions about the 2 NUFs were obtained using pretested semi-structured questionnaire. Logistic regression models were used to determine effect of FSS and ARK on perception outcomes. Results: Thirty-six percent of caregivers were food secure, while 13.9%, 28.4%, and 21.7%, respectively, were mildly, moderately, and severely food insecure. Most caregivers (62.0%) scored above 70% on ARK. High favorable perception was significantly lower for palm weevil larvae than that for turkey berry. Food secure caregivers were 4.5 times more likely to have poor favorable perceptions about palm weevil larvae than food insecure caregivers ( P = .03). However, food secure caregivers were 2.9 times more likely to have high favorable perceptions about turkey berry than food insecure caregivers ( P < .001). Caregivers’ knowledge about anemia was associated with high favorable perception about turkey berry by 3.3-fold (95% confidence interval: 2-5.5, P = .001). Conclusions: Nutrition education about turkey berry and palm weevil larvae is needed to encourage their use for promoting nutrient density of complementary and household foods.
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Cole, Matthew, Hayden Peek, and Daniel Cowen. "UK consumer perceptions of a novel till-receipt ‘traffic-light’ nutrition system." Health Promotion International 34, no. 4 (March 26, 2018): 640–47. http://dx.doi.org/10.1093/heapro/day007.
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Abstract Front-of-pack (FoP) traffic light nutrition labelling has been widely proposed as a tool to improve public health nutrition. Current evidence suggests that whilst consumers generally find them to be useful and an important source of information about a particular food or ingredient, this may have limited value in isolation when considering a person’s overall nutritional intake. This study sought to examine UK consumers’ use of existing FoP traffic light food labelling and ascertain public perception of a novel ‘till-receipt’ summary providing nutritional information about consumers entire shopping purchases. In total, 237 respondents completed an online questionnaire between May and June 2016. Almost two-thirds were female (n = 152, 64.1%) and the largest proportion of responses were received from those aged 25–32 years (n = 53, 22.4%) and 41–50 years (n = 53, 22.4%). About 83.5% of respondents suggested that they currently use traffic light information to inform their food purchases and ‘health’ was reported as the most important factor influencing food choice (42.2%; n = 100). Notably, 54.4% of respondents indicated that the novel till-receipt system could provide a solution to the potential limitations of existing FoP labelling and could help inform healthier food purchases. Our findings strengthen the existing evidence base to suggest that traffic light information is a useful tool to aid consumer food purchases. Moreover, our outcomes propose that consumers may benefit from a new receipt-based traffic light system which provides a more holistic summary of their entire food purchases.
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Saleh, Khadije K., and Sofi G. Julien. "Protein Supplement Perceptions, Use, and Associated Performance in Young Lebanese Resistance-Training Athletes." Journal of Nutrition and Metabolism 2022 (February 18, 2022): 1–8. http://dx.doi.org/10.1155/2022/4150620.
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The aims of this study were first to evaluate the nutritional knowledge, perception, and source of nutrition information among resistance-trained individuals consuming protein supplements (PS), to determine whether a correlation exists between nutrition-related knowledge and the use of PS, and finally to compare the impact of PS use among participants classified as nonprotein supplement users (NPSUs) and protein supplement users (PSUs). A cross-sectional study was conducted among a highly selected group of resistance-specialized trainees (RSTs). Among the 100 RST participants recruited, the Internet and coaches were the most common source of nutritional information. About one-third of participants believed that there were no health risks after consuming PS. Both NPSU and PSU exhibit performance improvement that was significantly lessened in PSU compared to NPSU. This study demonstrated that RST may have misconceptions regarding the benefits of PS usage to increase strength. Our data also suggest a shortage of knowledge about PS and confirm that PSUs lack proper professional guidance. These findings highlight the need for proper monitoring to ensure adequate perception, awareness, and safety in the Lebanese sports sector.
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Williams, Brock A., and M. J. Patricia Mazier. "Knowledge, Perceptions, and Consumption of Whole Grains: Among University Students." Canadian Journal of Dietetic Practice and Research 74, no. 2 (July 2013): 92–95. http://dx.doi.org/10.3148/74.2.2013.92.
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Purpose: Differences in knowledge, perceptions, and consumption of whole grains were compared between students who had taken an introductory university nutrition course and those who had not. Methods: The sample consisted of two groups: 109 students who had completed a nutrition course and 61 who had not. The two samples were drawn from second-year nursing students and students in second-year psychology courses, respectively. All students completed a 25-item questionnaire. Chi-square tests were used to identify associations between completion of a nutrition course and responses. Results: Nutrition education students had more knowledge of whole grain recommendations, of whole grains available in stores, and of whole grains as a factor in disease risk reduction (p<0.05). In contrast, non-nutrition education students had more knowledge of whole grain health claims, reported a greater preference for the taste of whole grains, and had a greater than mean intake of whole grain cereals (p<0.05). Conclusions: This prelimary study indicates that completion of an introductory nutrition course has a greater influence on positive perceptions of whole grains than on students’ consumption frequency or knowledge of whole grains. Further study may provide more information on nutrition education and whole grains.
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Barnes, Katelyn, Lauren Ball, and Ben Desbrow. "Personal Trainer Perceptions of Providing Nutrition Care to Clients: A Qualitative Exploration." International Journal of Sport Nutrition and Exercise Metabolism 27, no. 2 (April 2017): 186–93. http://dx.doi.org/10.1123/ijsnem.2016-0141.
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Personal trainers are well placed to provide basic nutrition care in line with national dietary guidelines. However, many personal trainers provide nutrition care beyond their scope of practice and this has been identified as a major industry risk due to a perceived lack of competence in nutrition. This paper explores the context in which personal trainers provide nutrition care, by understanding personal trainers’ perceptions of nutrition care in relation to their role and scope of practice. Semistructured telephone interviews were conducted with 15 personal trainers working within Australia. Thematic analysis was used to identify key themes. All personal trainers reported to provide nutrition care and reported that nutrition care was an important component of their role. Despite this, many were unaware or uncertain of the scope of practice for personal trainers. Some personal trainers reported a gap between the nutrition knowledge they received in their formal education, and the knowledge they needed to optimally support their clients to adopt healthy dietary behaviors. Overall, the personal training context is likely to be conducive to providing nutrition care. Despite concerns about competence personal trainers have not modified their nutrition care practices. To ensure personal trainers provide nutrition care in a safe and effective manner, greater enforcement of the scope of practice is required as well as clear nutrition competencies or standards to be developed during training.
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Ezezika, Obidimma, Jessica Oh, Ngozi Edeagu, and Warami Boyo. "Gamification of nutrition: A preliminary study on the impact of gamification on nutrition knowledge, attitude, and behaviour of adolescents in Nigeria." Nutrition and Health 24, no. 3 (July 5, 2018): 137–44. http://dx.doi.org/10.1177/0260106018782211.
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Background: In Nigeria and many parts of sub-Saharan Africa, the availability of foods that are high in salt, sugar, and saturated fat is steadily increasing. This has led to an increase in the consumption of such foods among Nigerians, particularly among adolescents. Aim: This pilot study was undertaken to understand whether, and how, gamification of nutrition can have an impact on addressing the problem of unhealthy eating among Nigerian adolescents. Methods: Gamification of nutrition through board games, clubs and vouchers was introduced in three secondary schools in Abuja, Nigeria over a span of three to four months. Semi-structured focus groups were conducted with grade 11 and 12 students in the three secondary schools. Participants were asked about their perceptions of the intervention and how it influenced their eating behaviour, attitudes and knowledge about nutrition. Results: A total of 31 students participated in four focus groups. Participants reported that the intervention shifted their perceptions and preferences, leading them to alter their behaviour by incorporating more nutritious foods (such as fruits and vegetables) into their diet and engaging in more physical activity. Five themes emerged from the analyses: improved eating behaviour; increased physical activity; improved overall well-being; increased nutrition knowledge; and influencing others. Conclusions: The results from the focus groups suggest that gamification of nutrition can lead to improvements in dietary behaviour among adolescents over the short-term. More studies are needed to evaluate the long-term effects of nutrition interventions that use gamification techniques.
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Maher, Jill K., Daria Crawley, and Jodi Potter. "Real fruit substitution: the case of at-risk American families." British Food Journal 120, no. 4 (April 3, 2018): 815–26. http://dx.doi.org/10.1108/bfj-05-2017-0302.
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Purpose Children’s fruit intake is a part of healthy nutrition. Several children’s food products “look like” fruit; hence potentially fruit substitutes. Packaging includes brand names, indicators, and health claims related to fruit. These packaging cues may potentially lead to misperceptions of the products. The purpose of this paper is to examine at-risk parents’ substitutions of children’s fruit-branded products for real fruit. At-risk parents are of particular interest as they are a vulnerable segment when it comes to nutrition. Design/methodology/approach At-risk families (n=149) completed a survey of their perceptions of children’s nutritional needs, fruit product substitutions, and brand purchase behavior. Findings At-risk parents report erroneous perceptions of children’s nutritional fruit intake needs. The results suggest that parents believe fruit-branded products are equivalent to real fruit. Parents’ knowledge and beliefs of fruit equivalency impact purchase decisions. Research limitations/implications Limitations include potential self-reporting and convenience sampling bias. The study did not attend to the complete product nutritional profile; only on fruit content. Future research should investigate other factors affecting food purchase decisions. Practical implications Industry and policy implications include the balance between governmental regulation of food marketing, voluntary corporate responsibility, and the need for education. Originality/value This study provides insights into children’s food product packaging on at-risk family perceptions of real fruit substitutes and purchase behaviors. With the market for these products increasing, there is limited research investigating the impact of these products on children’s nutritional intake.
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Holdoway, Anne. "Nutrition in palliative care: issues, perceptions and opportunities to improve care for patients." British Journal of Nursing 31, no. 21 (November 24, 2022): S20—S27. http://dx.doi.org/10.12968/bjon.2022.31.21.s20.
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Dietary advice, the provision of timely nutritional support and the alleviation of diet-related issues, should be an essential component of a holistic approach to palliative and end-of-life care, adjusted to account for the stage in the patient's journey, including prognosis. With an ageing population and increasing numbers of people living with not just one life-limiting disease but several, the dietary management of these patients is becoming more complex. This article considers the issues patients and families experience, how nurses can play a key role in identifying and alleviating nutrition- and diet-related issues in palliative care, including the use of tools to screen, assess and guide nutrition conversations and interventions. The content of the article is mostly drawn from the literature relating to palliative cancer care, knowledge derived from stakeholder engagement, clinical observations in a dietetic role in a hospice setting and qualitative research on the role of diet in palliative care as perceived by patients, carers, and health professionals.
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Maliotou, Maria Neocleous, and Georgia Liarakou. "Teachers’ Perceptions and Educational Practices on Sustainable Nutrition in Cyprus." Journal of Education for Sustainable Development 16, no. 1-2 (March 2022): 61–79. http://dx.doi.org/10.1177/09734082221116858.
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Sustainable nutrition, an important aspect of sustainable development, has a number of dimensions in the sustainable food system. Worldwide many schools in the form of gardening activities attempt the incorporation of sustainable nutrition into their educational practices; however, further development of the topic is required. This study carried out in Cyprus aimed to observe how primary school teachers perceived the concept of sustainable nutrition and how they incorporated it into their teaching practice. Twelve primary school teachers with training in education for sustainable development (ESD) were interviewed. Findings show that the interviewed primary school teachers were only partly aware of the multiple dimensions of sustainable nutrition, and that the health component is stronger than the sustainability component in their teaching. Difficulties faced in incorporating sustainable nutrition in the educational process include teachers’ training-knowledge, curriculum, school management and parent support, as well as economic and practical issues.