Cues to action in the process of chaning lifestyle

Meillier, Lucette Kirsten; Lund, Anker Brink; Kok, Gerjo

doi:10.1016/s0738-3991(96)00957-3

Cited by 52 publications

(50 citation statements)

References 8 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…These findings are not entirely unexpected, as men may be more likely to be pressured to change their diet 27 . As in our research, other studies have reported a negative effect of social pressure on healthful behaviour.…”

Section: Discussionmentioning

confidence: 77%

Motivations for healthful dietary change

Satia

Kristal

Curry

et al. 2001

Public Health Nutr.

View full text Add to dashboard Cite

Objective: To describe scales that measure motivations for changing dietary behaviour, and to examine associations of these scales with current diet and dietary change. Design: A secondary analysis of a randomised trial of a self-help intervention to promote lower fat and higher fruit and vegetable consumption. Participants and setting: Participants were 1205 adults selected at random from enrolees of a large Health Maintenance Organization. At baseline, data were collected on motives for changing diet, fruit and vegetable intake, fat-related dietary habits, and demographic characteristics. Participants were then randomised to receive the intervention or to receive no materials. A follow-up survey was administered at 12 months. Results: A majority of participants reported that it was very important to make dietary changes to feel better (72%) and to control an existing medical problem (57%), but very few (4%) were motivated by pressure from others. Factor analysis of the diet motivation items yielded two intrinsic (`self-image' and`personal health') and one extrinsic (`social pressure') scales with fair internal consistency reliabilities (Cronbach's a 0X59 to 0.68). Motivation scales were statistically significantly associated with demographic characteristics and baseline diet. For example, desire for a better self-image was a stronger motivator for changing diet among females, while personal health was more important to older persons and men P , 0X001X Social pressure to change diet was statistically significantly associated with higher fat intake r 0X11 and self-image was associated with lower fat intake r 20X14Y both P , 0X001X Motivation by social pressure and self-image were both significantly associated with greater fat reduction at 12 months post-intervention P , 0X05X Conclusions: The intrinsic and extrinsic motivation scales were weakly associated with current diet and predicted response to dietary intervention. More research is needed to better characterise and measure motives for dietary change, and to test whether tailoring interventions based on individuals' motives for dietary change would improve intervention effectiveness.

show abstract

Section: Discussionmentioning

confidence: 77%

Motivations for healthful dietary change

Satia

Kristal

Curry

et al. 2001

Public Health Nutr.

View full text Add to dashboard Cite

show abstract

“…Intrapersonal factors, such as knowledge, attitudes, beliefs, and personality traits; and interpersonal factors, such as the social network and social support systems are identified by the LMP nutritionists for cognitive and behavior changes [6]. A process of change may be involved, in which clients adjust their attitudes to the problems, consider the consequence of the problems and assess self-confidence in relation to a possible change [7]. The LMP also highlights the use of patient-centered approach in the counseling process.…”

Section: Introductionmentioning

confidence: 99%

Clients’ Experiences of a Community Based Lifestyle Modification Program: A Qualitative Study

Chan

Lok

Sea

et al. 2009

IJERPH

View full text Add to dashboard Cite

There is little information about how clients attending lifestyle modification programs view the outcomes. This qualitative study examined the clients’ experience of a community based lifestyle modification program in Hong Kong. Semi-structured interviews were conducted with 25 clients attending the program. Clients perceived the program had positive impacts on their health and nutrition knowledge. They experienced frustration, negative emotion, lack of motivation, and pressure from others during the program. Working environment and lack of healthy food choices in restaurants were the major perceived environmental barriers for lifestyle modification. Clients valued nutritionists’ capability of providing professional information and psychological support in the program. Our results suggest that nutritionist’s capability of providing quality consultations and patient-centered care are important for empowering clients achieve lifestyle modification.

show abstract

“…Cues to action refer to the specific stimuli needed to initiate or trigger a health behavior change (Mattson, 1999; Meillier, Lund, & Kok, 1997) or strategies to activate “readiness” (Champion & Skinner, 2008). These cues may be internal (such as symptoms/bodily events) or external (such as messages/media publicity, advice from family or friends, or the illness of a peer or loved one) and serve to create an awareness of the health threat (Champion & Skinner, 2008; Janz & Becker, 1984; Mattson, 1999; Meillier et al, 1997).…”

Section: Resultsmentioning

confidence: 99%

“…These cues may be internal (such as symptoms/bodily events) or external (such as messages/media publicity, advice from family or friends, or the illness of a peer or loved one) and serve to create an awareness of the health threat (Champion & Skinner, 2008; Janz & Becker, 1984; Mattson, 1999; Meillier et al, 1997). In the context of the HBM, cues to action are primarily information-based (Meillier et al, 1997) and strategies to activate readiness might include providing how-to information, promoting awareness about a health issue/condition, or using appropriate reminder systems (Champion & Skinner, 2008). Cues to actions may be fostered by the ability to identify hazards at work and evaluate risk, the ability to identify emergencies at work and decide on the best ways to address them, and the knowledge that employers are responsible for, and workers have the right to, safe and healthy work.…”

Section: Resultsmentioning

confidence: 99%

Foundational workplace safety and health competencies for the emerging workforce

Okun

Guerin

Schulte

2016

Journal of Safety Research

View full text Add to dashboard Cite

Introduction Young workers (aged 15–24) suffer disproportionately from workplace injuries, with a nonfatal injury rate estimated to be two times higher than among workers age 25 or over. These workers make up approximately 9% of the U.S. workforce and studies have shown that nearly 80% of high school students work at some point during high school. Although young worker injuries are a pressing public health problem, the critical knowledge and skills needed to prepare youth for safe and healthy work are missing from most frameworks used to prepare the emerging U.S. workforce. Methods A framework of foundational workplace safety and health knowledge and skills (the NIOSH 8 Core Competencies)was developed based on the Health Belief Model (HBM). Results The proposed NIOSH Core Competencies utilize the HBM to provide a framework for foundational workplace safety and health knowledge and skills. An examination of how these competencies and the HBM apply to actions that workers take to protect themselves is provided. The social and physical environments that influence these actions are also discussed. Conclusions The NIOSH 8 Core Competencies, grounded in one of the most widely used health behavior theories, fill a critical gap in preparing the emerging U.S. workforce to be cognizant of workplace risks. Practical applications Integration of the NIOSH 8 Core Competencies into school curricula is one way to ensure that every young person has the foundational workplace safety and health knowledge and skills to participate in, and benefit from, safe and healthy work. National Safety Council and Elsevier Ltd. All rights reserved.

show abstract

Cues to action in the process of chaning lifestyle

Cited by 52 publications

References 8 publications

Motivations for healthful dietary change

Motivations for healthful dietary change

Clients’ Experiences of a Community Based Lifestyle Modification Program: A Qualitative Study

Foundational workplace safety and health competencies for the emerging workforce

Contact Info

Product

Resources

About