The measurement and conceptualization of nutrition knowledge

Axelson, Marta L.; Brinberg, David

doi:10.1016/s0022-3182(12)81238-6

Cited by 84 publications

(62 citation statements)

References 17 publications

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“…knowledge of which foods contain fibre (23) ); and (iii) an understanding of the nature of healthy dietary practices (hereafter referred to as 'knowledge of dietary guidelines'; e.g. knowledge that a recommended diet should include a variety of fruits and vegetables (24)(25)(26) ). Some authors differentiate these components further; for example, by assessing comprehension of specific terms such as 'cholesterol', assessing knowledge of the energy (calorie) content of foods or by evaluating practical knowledge regarding the implementation of recommended dietary practices (19,23) .…”

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confidence: 99%

The contribution of three components of nutrition knowledge to socio-economic differences in food purchasing choices

McKinnon

Giskes

Turrell

2013

Public Health Nutr.

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Objectives: To assess socio-economic differences in three components of nutrition knowledge, i.e. knowledge of (i) the relationship between diet and disease, (ii) the nutrient content of foods and (iii) dietary guideline recommendations; furthermore, to determine if socio-economic differences in nutrition knowledge contribute to inequalities in food purchasing choices. Design: The cross-sectional study considered household food purchasing, nutrition knowledge, socio-economic and demographic information. Household food purchasing choices were summarised by three indices, based on self-reported purchasing of sixteen groceries, nineteen fruits and twenty-one vegetables. Socio-economic position (SEP) was measured by household income and education. Associations between SEP, nutrition knowledge and food purchasing were examined using general linear models adjusted for age, gender, household type and household size. Setting: Brisbane, Australia in 2000. Subjects: Main household food shoppers (n 1003, response rate 66?4 %), located in fifty small areas (Census Collectors Districts). Results: Shoppers in households of low SEP made food purchasing choices that were less consistent with dietary guideline recommendations: they were more likely to purchase grocery foods comparatively higher in salt, sugar and fat, and lower in fibre, and they purchased a narrower range of fruits and vegetables. Those of higher SEP had greater nutrition knowledge and this factor attenuated most associations between SEP and food purchasing choices. Among nutrition knowledge factors, knowledge of the relationship between diet and disease made the greatest and most consistent contribution to explaining socio-economic differences in food purchasing. Conclusions: Addressing inequalities in nutrition knowledge is likely to reduce socio-economic differences in compliance with dietary guidelines. Improving knowledge of the relationship between diet and disease appears to be a particularly relevant focus for health promotion aimed to reduce socio-economic differences in diet and related health inequalities.

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confidence: 99%

The contribution of three components of nutrition knowledge to socio-economic differences in food purchasing choices

McKinnon

Giskes

Turrell

2013

Public Health Nutr.

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“…Therefore, nutritional education becomes relevant, since it helps in understanding the predicting factors of the eating behavior and helps to create conditions which facilitate the choice for healthy food, both for sedentary and physically active individuals (4) . Nutritional knowledge may be defined as a scientific construct created by nutritional educators to represent the individual cognitive process related to information on food and nutrition (5) . It facilitates the food choice, both with the purpose to prevent non-transmissible chronic diseases (6) and to improve athletic performance (7,8) .…”

Section: Introductionmentioning

confidence: 99%

Avaliação do conhecimento nutricional de atletas profissionais de atletismo e triathlon

Pessi

Fayh

2011

Rev Bras Med Esporte

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Proper nutrition is the key to better sports performance. Therefore, satisfactory nutrition knowledge becomes important to the practice of healthy nutrition habits and, consequently, more efficient to performance. This study aimed to evaluate the nutrition knowledge of professional track and field athletes and triathletes with application of a scale previously validated in Brazil. The sample was composed of 50 athletes with mean age of 32.4 ± 11.1 years, being 37 of them (74%) male athletes. The athletes filled up a questionnaire containing questions on training, nutritionist appointments and the scale. Chi-square was used to associate the nutrition knowledge with the variables of educational background and nutritionist appointment and the Pearson Correlation Coefficients were used to correlate the ordinal variables, with significance rates of p< 0. 05. The athletes had trained for 9. 4 ± 8 years; 82% had high incomplete or complete educational level and 70% had already had a nutritionist appointment. The average of points in the scale was of 9.6 ± 2.2 points, which corresponds to the classification of "moderate nutrition knowledge", and the males showed higher score in the scale of nutrition knowledge than the females (p = 0.047) The educational level (p = 0.352) and nutritionist appointment (p = 0.285) variables had no correlation with nutrition knowledge results in the present study. However, the higher the educational level, the higher the number of athletes who had nutrition counseling. These results indicate the need of continuous education on nutrition for athletes, as well as further investigation which evaluates the nutrition knowledge in this sample.

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“…Understanding what people already "know" about food is important for effective nutrition communication (Olson, 1981;Shepherd & Sims, 1990;Worsley, 2002) because people are more likely to accept, integrate, and act on nutrition information that corresponds with their existing knowledge structures (Axelson & Brinberg, 1992;Janas, Bisogni & Campbell, 1993;Miller, Russell & Kissling, 2003;Shepherd & Sims, 1990). Although identification of shared ways of thinking about food and eating within a culture can inform health promotion (Moscovici, 2001;Sobal & Cassidy, 1987;, these shared ideas may not capture important individual differences (Cullen et.…”

Section: Introductionmentioning

confidence: 99%

“…al., 2002). Better understanding of individuals' food related knowledge structures could improve nutrition education efforts (Axelson & Brinberg, 1992;Campbell, DeVellis, Strecher, Ammerman, DeVellis & Sandler, 1994;Furst, Connors, Sobal, Bisogni & Falk, 2000;Olson, 1981;Worsley, 2002).…”

Section: Introductionmentioning

confidence: 99%

“…Schemas are used to explain how people store, retrieve, and use information (Nishida, 1999). Food schemas are generalized collections of knowledge constructed from past experience that contain domain specific multidimensional, interrelated categories of information that are drawn upon to guide and shape behavior in familiar relevant situations (Axelson & Brinberg, 1992;Blake & Bisogni, 2003;Olson, 1981;Ross & Murphy, 1999). Food schemas develop through direct (e.g., eating, preparing) or indirect (e.g., conversation, education) experiences with foods (Nishida, 1999).…”

Section: Introductionmentioning

confidence: 99%

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Individual differences in the conceptualization of food across eating contexts

Blake

2008

Food Quality and Preference

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Individual differences in food-related knowledge structures were explored by applying schema theory to examine the categories 42 adults used to classify foods across four eating contexts. Food card-sort labels were organized into 12 categories, category salience for each person was evaluated, and cluster analysis was used to identify clusters of participants according to the salience of their categories. Clusters were further evaluated for complexity and consistency of category use across contexts. Seven food schema clusters were identified. Meal/time and Routine categories were the most salient overall and were used by most clusters. Well-being, Person, Source, Convenience, Meal component, and Food group categories varied in salience across clusters. The complexity and consistency of the food categories participants used across the contexts varied among the clusters. This study provided insight about cognitions that may underlie food-choice behaviors. Understanding individuals' food schemas could help nutrition professionals tailor messages to maximize health impact.

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The measurement and conceptualization of nutrition knowledge

Cited by 84 publications

References 17 publications

The contribution of three components of nutrition knowledge to socio-economic differences in food purchasing choices

The contribution of three components of nutrition knowledge to socio-economic differences in food purchasing choices

Avaliação do conhecimento nutricional de atletas profissionais de atletismo e triathlon

Individual differences in the conceptualization of food across eating contexts

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