The influence of nutrition knowledge on eating behavior – the role of grade level

Pirouznia, Mahshid

doi:10.1108/00346650110366964

Cited by 23 publications

(16 citation statements)

References 10 publications

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“…These findings support similar research by Brown et al. 14 and Pizouznia 20 in the apparent lack of vegetable consumption among young consumers, which also emphasizes the continued gap between theory and practice with regard to healthy eating.…”

Section: Discussionsupporting

confidence: 89%

Healthy eating in the school environment – a holistic approach*

Burke

2002

Int J Consumer Studies

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The curriculum that pupils are taught within the classroom environment can either be reinforced or weakened by what goes on in the rest of the school environment. The study focused on pupils aged 11–12 years, to establish if healthy eating theory was put into practice in the school environment. The research encompassed three areas within the school: the pupils who are the recipients of the theory; the teacher who teaches them the importance of food and cooking skills; and the providers of food within the school environment. Three different post‐primary schools located within the Coleraine area of Northern Ireland were used.

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Section: Discussionsupporting

confidence: 89%

Healthy eating in the school environment – a holistic approach*

Burke

2002

Int J Consumer Studies

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“…The statistical tests did not reveal any significant relationships between the respondents' age and their knowledge of food, attitudes about food, dietary behaviour and the likelihood to achieve a balanced diet. This contradicted some previous theory and findings, such as Pirouznia's (2001), that older students had a greater ability to translate their nutritional knowledge into eating behaviour than younger students, which suggested that the older respondents would have had higher levels of knowledge of food and be more likely to achieve a balanced diet. In addition, the finding that there was no relationship between the respondents' age and their attitudes about food contradicts the assertion by Brown et al.…”

Section: Resultscontrasting

confidence: 95%

“…Although the theory that knowledge can translate into behaviour has been studied and positive relationships have been identified (Saegert and Young, 1983; Read et al. , 1988; Pirouznia, 2001; Hamilton‐Ekeke and Thomas, 2007), it has also been recognized that adolescents' eating behaviour will not always reflect their level of knowledge (Axelson et al. , 1985; Story and Resnick, 1986; Shepherd and Stockley, 1987; Shepherd and Towler, 1992; Stafleu et al.…”

Section: Introductionmentioning

confidence: 99%

The link between diet and health: an exploratory study of adolescents in Northern Ireland using foodmaps

Walsh

Nelson

2010

Int J Consumer Studies

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A significant proportion of consumers in the UK continue to adopt a diet consisting largely of nutritionally unbalanced foods. The adolescent period has been identified as being formative in the development of long-term eating habits as the individual achieves greater control over their food choice. By examining the current eating behaviour of a sample of adolescents, the aim of this study was to establish why they are not utilizing their knowledge to choose nutritionally balanced foods. A two-stage data collecting procedure was adopted. In stage 1, respondents (n = 136) completed a questionnaire that measured demographic and social factors, knowledge, attitudes, pre-existing behaviour with respect to food and the influence of family, peers, the media and government campaigns on their eating behaviour. In stage 2, a subsection of the respondents (n = 20) completed a foodmap, which revealed the network of relationships involved in the adolescents' decision-making process by identifying the links among the foods consumed, the people they eat with and the places they eat in. Results emphasized the importance of the home environment and the continuing influence of parents on adolescents' eating behaviour despite the greater independence related to this stage of the life cycle. A proportion of the sample was found to have recognized the need to change their eating behaviour in order to lose weight, because of their sporting commitments or to improve their health. Recommendations from this study include the need for the various agencies involved in the promotion of balanced dietary behaviour to attend to the link among adult, family and adolescent, and the need for greater progress in enabling consumers to translate the theory of nutritional education into practice.

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“…Reported results on eating behaviour and its relation to nutrition knowledge are, however, inconsistent (Steenhuis et al, 1996;Pirouznia, 2001). One of the reasons suggested for the inconsistency is that the nutrition knowledge could have been poorly assessed (Kristal et al, 1990;Parmenter & Wardle, 1999).…”

Section: Introductionmentioning

confidence: 98%

“…An institution based food product development project was initiated to determine the sensory acceptability of bakery products with increased fibre contents due to the belief that fibre has a negative impact on taste (Colavito et al, 1996). As part of this project, the fibre knowledge of the target population of young adults, represented by higher education students, had to be determined as nutrition knowledge is a factor linked to eating behaviour (Steenhuis et al, 1996;Pirouznia, 2001) that may influence product acceptability.…”

Section: Introductionmentioning

confidence: 99%

Development of a Valid and Reliable Test for Higher-Educated Young Adults Measuring Dietary Fibre Food Source and Health-Disease Association Knowledge

Venter¹

2010

jfecs

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OPSOMMINGDie doel van hierdie studie was om 'n toets te ontwikkel met dieetvesel as die kennisveld ten einde die geldigheid-en betroubaarheidskwessies rakende voedingkennisbepalings te oorkom. Veertig veelkeusige items is opgestel. Dertien items is tydens die beoordeling van die voorkomsgeldigheid uitgegooi. Dit het die veselterminologie-items ingesluit, sowel as die meeste items wat met veseleienskappe, die funksies van vesel en die dieetaanbevelings verband gehou het. Tien bykomende items is daarna opgestel. Die vraelys het grootliks op voedselbronne wat vesel bevat en praktiese keuses daarvan gefokus en tot 'n mindere mate op siektes wat met veselinname verband hou. Dit is gedoen op aanbeveling van die paneel wat die voorkomsgeldigheid van die items beoordeel het en met ondersteuning uit die literatuur. Al die items is volgens die reëls vir itemkonstruksie opgestel. Die vraelys, wat uit 37 items bestaan het, is deur twee groepe hoëronderwysstudente (n=99 en n=87 onderskeidelik) beantwoord. Die veronderstelling was dat die groepe sou verskil wat voedingkennis betref vanweë hulle ingeskrewe programme. Sewentien vrae is ná die item-analise behou. Ses items het onderskeidelik nie die moeilikheidsindeks en die kriteria vir item-tot-totale-korrelasie geslaag nie, sewe items nie die onderskeidingsindeks-kriteria nie en 13 items nie die veranderlike kriteria nie. Die 17-item-toets is as 'n geldige en betroubare kennismeetinstrument bevestig. 'n Betekenisvolle verskil (p < 0,001) in kennis is in die verwagte rigting tussen die twee groepe studente aangedui deur van die Mann-Whitney-toets gebruik te maak. Die betroubaarheidskoëffisiënt, bepaal deur die Kuder-Richardson-formule 20 (interne konsekwente metode), was 0,9147. Items is volgens hulle moeilikheidsindekse in die toets gerangskik. Die kennistoets kan in 'n groep of individueel gebruik word en die inligting wat ingewin word, kan van waarde wees vir die ontwikkeling van voedingkennistoetse. -Ms Irma Venter

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The influence of nutrition knowledge on eating behavior – the role of grade level

Cited by 23 publications

References 10 publications

Healthy eating in the school environment – a holistic approach*

Healthy eating in the school environment – a holistic approach*

The link between diet and health: an exploratory study of adolescents in Northern Ireland using foodmaps

Development of a Valid and Reliable Test for Higher-Educated Young Adults Measuring Dietary Fibre Food Source and Health-Disease Association Knowledge

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