Using the theory of planned behavior to determine factors influencing processed foods consumption behavior
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BACKGROUND/OBJECTIVES: The purpose of this study is to identify how level of information affected intention, using the Theoryof Planned Behavior. SUBJECTS/METHODS: The study was conducted survey in diverse community centers and shopping malls in Seoul, which yieldedN = 209 datasets. To compare processed foods consumption behavior, we divided samples into two groups based on levelof information about food additives (whether respondents felt that information on food additives was sufficient or not). Weanalyzed differences in attitudes toward food additives and toward purchasing processed foods, subjective norms, perceivedbehavioral control, and behavioral intentions to processed foods between sufficient information group and lack informationgroup. RESULTS: The results confirmed that more than 78% of respondents thought information on food additives was insufficient. However, the group who felt information was sufficient had more positive attitudes about consuming processed foods andbehavioral intentions than the group who thought information was inadequate. This study found people who consider thatthey have sufficient information on food additives tend to have more positive attitudes toward processed foods and intentionto consume processed foods. CONCLUSIONS: This study suggests increasing needs for nutrition education on the appropriate use of processed foods. Designinguseful nutrition education requires a good understanding of factors which influence on processed foods consumption.
Abstract
BACKGROUND/OBJECTIVES: The purpose of this study is to identify how level of information affected intention, using the Theoryof Planned Behavior. SUBJECTS/METHODS: The study was conducted survey in diverse community centers and shopping malls in Seoul, which yieldedN = 209 datasets. To compare processed foods consumption behavior, we divided samples into two groups based on levelof information about food additives (whether respondents felt that information on food additives was sufficient or not). Weanalyzed differences in attitudes toward food additives and toward purchasing processed foods, subjective norms, perceivedbehavioral control, and behavioral intentions to processed foods between sufficient information group and lack informationgroup. RESULTS: The results confirmed that more than 78% of respondents thought information on food additives was insufficient. However, the group who felt information was sufficient had more positive attitudes about consuming processed foods andbehavioral intentions than the group who thought information was inadequate. This study found people who consider thatthey have sufficient information on food additives tend to have more positive attitudes toward processed foods and intentionto consume processed foods. CONCLUSIONS: This study suggests increasing needs for nutrition education on the appropriate use of processed foods. Designinguseful nutrition education requires a good understanding of factors which influence on processed foods consumption.
참고문헌 (49)
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