Association of Awareness, Intrapersonal and Interpersonal Factors, and Stage of Dietary Change with Fruit and Vegetable Consumption: A National Survey

Duyn, Mary Ann S. Van; Kristal, Alan R.; Dodd, Kevin W.; Campbell, Marci K.; Subar, Amy F.; Stables, Gloria; Nebeling, Linda; Glanz, Karen

doi:10.4278/0890-1171-16.2.69

Cited by 158 publications

(157 citation statements)

References 38 publications

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“…The stages of change model may ultimately help in the design and implementation of effective strategies to improve the likelihood of dietary change, such as by tailoring communications to suit people at various stages. Indeed, it has provided a number of insights into the cognition states that occur when people make dietary changes to eat healthier and lower-fat foods Ô unpuu et al, 2000) and to willingness to meet grain, fruit and vegetable guidelines (Ling and Horwath, 2000;Van Duyn et al, 2001;Horacek et al, 2002;Greene et al, 2003). Programmes based on stages of change for dietary fat and fruit and vegetable intake have been found to be successful (Finckenor and Byrd-Bredbenner, 2000;Campbell et al, 2001).…”

Section: Introductionmentioning

confidence: 99%

“…In particular, stages of change appear to be associated with the perceived benefits and barriers, or decisional balance, of dietary change (Ô unpuu et al, 2000;Van Duyn et al, 2001;Ma et al, 2002). The benefits of change need to outweigh the barriers for behavioural change to occur (Rosenstock, 1974;Wolinsky, 1980;McIntosh et al, 1996;Nestle et al, 1998).…”

Section: Introductionmentioning

confidence: 99%

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Consumers' readiness to eat a plant-based diet

2005

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Objective: The aim of this study was to examine consumers' readiness to change to a plant-based diet. Design: Mail survey that included questions on readiness to change, eating habits and perceived benefits and barriers to the consumption of a plant-based diet. Setting: Victoria, Australia. Subjects: A total of 415 randomly selected adults. Results: In terms of their readiness to eat a plant-based diet, the majority (58%) of participants were in the precontemplation stage of change, while 14% were in contemplation/preparation, and 28% in action/maintenance. Those in the action/ maintenance stage ate more fruit, vegetables, nuts, seeds, whole-meal bread, and cooked cereals than those in earlier stages. There were statistically significant differences in age and vegetarian status between the stages of change, but not for other demographic variables. There were strong differences across the stages of change with regard to perceived benefits and barriers to plant-based diets. For example, those in action/maintenance scored highest for benefit factors associated with well-being, weight, health, convenience and finances, whereas those in the precontemplation stage did not recognise such benefits. Conclusions: These findings can be utilised to help provide appropriate nutrition education and advertising, targeted at specific stages of change. For example, education about how it is possible to obtain iron and protein from a plant-based diet and on the benefits of change, in addition to tips on how to make a gradual, easy transition to a plant-based diet, could help progress precontemplators to later stages.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Consumers' readiness to eat a plant-based diet

2005

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“…However, it is also possible that living with a spouse or significant other is a marker for a more healthconscious lifestyle. Literature about social support and health behaviors suggests that social support and social ties are associated with adopting and maintaining positive health behaviors such as regular physical activity and consuming a low fat diet [24][25].…”

Section: Discussionmentioning

confidence: 99%

Risk factors for advanced sporadic colorectal neoplasia in persons younger than age 50

Imperiale

Kahi

Stuart

et al. 2008

Cancer Detection and Prevention

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Background-Colorectal cancer (CRC) screening is recommended for average risk adults beginning at age 50. However, 7% of CRC occurs in persons younger than age 50, a group for which risk factors are not well defined. We sought to determine whether a retrospective case-control study could identify risk factors for sporadic CRC and advanced adenomatous polyps (together known as sporadic colorectal neoplasia [CRN]).

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“…The programme was developed following formative research to determine the motivators and barriers to fruit and vegetable consumption in this target group (23) . These findings were integrated with a model proposed by Van Duyn et al (24) which used Social Cognitive Theory (25) , the PRECEDE-PROCEED model (26) and the stage-of-change continuum (27,28) to conceptualise the factors that influence healthy eating. Van Duyn et al's model suggests that focusing on factors such as knowledge, awareness, attitudes and perceived barriers would result in an increase in fruit and vegetable consumption (24) .…”

Section: The Interventionmentioning

confidence: 99%