Cognitive Determinants of Functional Fiber Food Consumption among the Students in Birjand University of Medical Sciences in 2018

Q4 Medicine

Journal of Nutrition and Food Security Pub Date : 2024-05-01 DOI:10.18502/jnfs.v9i2.15424

Ensiyeh Norozi, M. Moodi, Fatemeh Salmani, T. Zeinali

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Abstract

Background: This study aims to investigate cognitive determinants of functional foods (FF) consumption which contain fiber among Iranian students based on the theory of planned behavior (TPB). Methods: A cross-sectional study was carried out between March and May 2018 on the students of Birjand University of Medical Sciences (BUMS). A structured questionnaire was used which was validated with Cronbach’s alpha of 0.78. Results: 515 questionnaires were completed, and the majority of the respondents were females. 20% of the participants were the primary household food purchasers, and familiarity with functional foods was the only effective factor regarding consumption. Subjective norms could predict the students’ consumption of the macaroni which contained fiber. In addition, monthly income of the family had a major effect on having the macaroni containing fiber. The parents’ education also impacted the consumption of these foods. Conclusion: Attitudes and perceived control had a poorer effect on choosing the food containing fiber rather than subjective norms.

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2018年比尔詹德医科大学学生食用功能性纤维食品的认知决定因素

研究背景本研究旨在以计划行为理论（TPB）为基础，调查伊朗学生食用含纤维的功能性食品（FF）的认知决定因素。研究方法在 2018 年 3 月至 5 月期间，对比尔詹德医科大学（Birjand University of Medical Sciences，BUMS）的学生进行了一项横断面研究。研究采用了结构化问卷，该问卷的 Cronbach's alpha 值为 0.78。结果共完成 515 份问卷，大部分受访者为女性。20%的参与者是家庭食品的主要购买者，对功能食品的熟悉程度是影响消费的唯一有效因素。主观标准可以预测学生对含纤维通心粉的消费量。此外，家庭月收入对食用含纤维通心粉也有很大影响。父母的教育程度也会影响这些食物的食用量。结论与主观标准相比，态度和感知控制对选择含纤维食物的影响较小。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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