Healthy Eating and Barriers Related to Social Class. The case of vegetable and fish consumption in Norway

Skuland, Silje Elisabeth

doi:10.1016/j.appet.2015.05.008

Cited by 44 publications

(33 citation statements)

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“…These appeared to be particularly relevant for vegetable consumption. In a Norwegian study, taste was the barrier most significantly associated with constraints in consumption of fish and vegetables [16]. From our results, taste-related barriers were also associated with less frequent fish consumption, but we found other barriers (price and willpower) to be more strongly related to fish consumption.…”

Section: Discussionmentioning

confidence: 43%

“…The majority of previous studies were conducted within specific populations [12, 16, 18–22], from which we have learned that these barriers may differ across subgroups. For instance, older women are more likely to report that healthy food is easily available and are less likely to perceive lack of time as a barrier to healthy eating [20].…”

Section: Introductionmentioning

confidence: 99%

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Exploring the relationship between perceived barriers to healthy eating and dietary behaviours in European adults

et al. 2017

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PurposeDietary behaviours may be influenced by perceptions of barriers to healthy eating. Using data from a large cross-European study (N = 5900), we explored associations between various perceived barriers to healthy eating and dietary behaviours among adults from urban regions in five European countries and examined whether associations differed across regions and socio-demographic backgrounds.MethodsFrequency of consumption of fruit, vegetables, fish, fast food, sugar-sweetened beverages, sweets, breakfast and home-cooked meals were split by the median into higher and lower consumption. We tested associations between barriers (irregular working hours; giving up preferred foods; busy lifestyle; lack of willpower; price of healthy food; taste preferences of family and friends; lack of healthy options and unappealing foods) and dietary variables using multilevel logistic regression models. We explored whether associations differed by age, sex, education, urban region, weight status, household composition or employment.ResultsRespondents who perceived any barrier were less likely to report higher consumption of healthier foods and more likely to report higher consumption of fast food. ‘Lack of willpower’, ‘time constraints’ and ‘taste preferences’ were most consistently associated with consumption. For example, those perceiving lack of willpower ate less fruit [odds ratio (OR) 0.57; 95% confidence interval (CI) 0.50–0.64], and those with a busy lifestyle ate less vegetables (OR 0.54; 95% CI 0.47–0.62). Many associations differed in size, but not in direction, by region, sex, age and household composition.ConclusionPerceived ‘lack of willpower’, ‘time constraints’ and ‘taste preferences’ were barriers most strongly related to dietary behaviours, but the association between various barriers and lower intake of fruit and vegetables was somewhat more pronounced among younger participants and women.Electronic supplementary materialThe online version of this article (doi:10.1007/s00394-017-1458-3) contains supplementary material, which is available to authorized users.

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Section: Discussionmentioning

confidence: 43%

Section: Introductionmentioning

confidence: 99%

Exploring the relationship between perceived barriers to healthy eating and dietary behaviours in European adults

et al. 2017

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“…Additionally, single and high-income earners are more likely to consume convenience food (Lee & Lin 2012). Persons who have a higher education and live with a spouse or children are likely to consume healthier diets (Skuland 2015). …”

Section: Introductionmentioning

confidence: 99%

Determinants of adherence to nutrition- related cancer prevention guidelines among African American breast cancer survivors

Ramirez

Chung

Yoo

et al. 2016

JGPHA

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BackgroundMortality rate for breast cancer is higher among African American (AA) women than for women of other racial/ethnic groups. Obesity, also higher among AA women, may increase the risk of breast cancer development and recurrence. Lifestyle factors such as healthy nutrition can reduce the rate of obesity and breast cancer. This study examined the determinants of adherence to nutrition-related cancer prevention guidelines among AA breast cancer survivors.MethodsAA breast cancer survivors (n=240) were recruited from a breast cancer support group to complete a lifestyle assessment tool for this cross-sectional study. Chi-square test and ordinal logistic regression analysis were used to examine the relationship between adherence to nutrition-related cancer prevention guidelines and potential predictors of adherence.ResultsMajority of the survivors met the guideline for red and processed meat (n=191, 83.4%), but did not meet the guideline for fruits and vegetables (n=189, 80.4%). For survivors with annual household incomes < $25,000, the odds of meeting or partially meeting the guideline for fruits and vegetables was 75.4% less than for participants with incomes > $50,000 (OR= 0.25, 95% CI: 0.08, 0.80). Poor physical functioning (OR= 38.48, 95% CI: 2.26, 656.58), sleep disturbances (OR= 60.84, 95% CI: 1.61, 2296.02), and income > $50,000 (OR= 51.02, 95% CI: 1.13, 2311.70) were associated with meeting the guideline for red and processed meat.ConclusionsMany AA breast cancer survivors are not meeting the nutrition-related cancer prevention guidelines. For this population, more interventions that enhance access to and consumption of healthy diets are needed.

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“…Se ha encontrado que estas características son fundamentales en el momento de elegir un alimento y que la percepción del sabor es una barrera para el consumo de alimentos saludables como los vegetales (16). De otra parte, se ha descrito que la percepción olfatoria evoca emociones o recuerdos en las personas influyendo en la elección de los alimentos sin ser plenamente conscientes de ello y que dicha percepción va disminuyendo a medida que aumenta la edad (17).…”

Section: Discussionunclassified

Estado nutricional y preferencias alimentarias de una población de estudiantes universitarios en Bogotá

et al. 2016

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RESUMENIntroducción: Durante la vida universitaria los estudiantes deberían fortalecer los hábitos de alimentación saludables, lo cual contribuirá al bienestar en la vida del profesional adulto. El objetivo de este estudio fue evaluar el estado nutricional y las preferencias alimentarias en un grupo de estudiantes universitarios de pregrado.Materiales y métodos: Se realizó un estudio transversal. Fueron incluidos los estudiantes que aceptaron participar en el estudio y que completaron una única encuesta que incluía aspectos sobre consumo actual de alimentos en la Universidad, características generales, datos antropométricos y propiedades organolépticos de los alimentos. Los datos se analizaron con el programa SPSS versión 20.Resultados: 181 estudiantes con edad entre 16 y 25 años completaron el cuestionario. El 83,6 % presentó un índice de masa corporal -IMC normal, 7,9 % bajo peso, 7,3 % sobrepeso y 1,1% obesidad. No se encontró asociación entre el estado nutricional y las personas con las que vive el estudiante (p=0,991). El 17,6 % refirió tomar bebidas energéticas y el 41,5 % bebidas gaseosas al menos una vez por semana. El 37,5% demostró escoger comidas rápidas al menos una vez por semana. El consumo diario de productos lácteos, frutas y verduras fue observado en menos del 20,0 % de los estudiantes.Conclusiones: Los hallazgos demuestran la importancia de establecer tempranamente intervenciones para alcanzar hábitos de alimentación saludables. Esas iniciativas podrían ser más exitosas si incluyen el ámbito familiar, social y las instituciones educativas.Palabras Clave: Estado nutricional, Consumo de alimentos, Estudiantes, Calidad de los alimentos. 59 NUTRITIONAL STATUS AND FOOD PREFERENCES AMONG UNIVERSITY STUDENTS IN BOGOTAABSTRACT Introduction: During University life students should strengthen healthy food habits which will contribute to the well-being of the professional adult life. The aim of this study was to assess the nutritional status and the food preferences of a group of undergraduate university students.

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Healthy Eating and Barriers Related to Social Class. The case of vegetable and fish consumption in Norway

Cited by 44 publications

References 38 publications

Exploring the relationship between perceived barriers to healthy eating and dietary behaviours in European adults

Exploring the relationship between perceived barriers to healthy eating and dietary behaviours in European adults

Determinants of adherence to nutrition- related cancer prevention guidelines among African American breast cancer survivors

Estado nutricional y preferencias alimentarias de una población de estudiantes universitarios en Bogotá

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