Applying the trans-theoretical model to determine the mediating effect self-efficacy in breakfast consumption among children

IF 1 Q4 FOOD SCIENCE & TECHNOLOGY

Nutrition & Food Science Pub Date : 2021-10-18 DOI:10.1108/nfs-05-2021-0146

M. Mohajeri, Sajad Narimani, Fardin Shahbazzadeh, Saniyeh Bahrampanah, Vida Ghaderi

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引用次数: 1

Abstract

Purpose Regular breakfast with a variety of nutrients can lead to improving educational performance, learning ability, reducing behavioral problems in elementary students. This study aims to use the Trans-Theoretical Model (TTM) to assess the mediating effect of self-efficacy in regular breakfast consumption among children of Ardabil elementary schools. Design/methodology/approach This cross-sectional study was performed between 300 students from elementary schools of different regions of Ardabil city by cluster sampling method. The instrument used in this study was the TTM standard questionnaire. Data was analyzed with Spearman correlation and regression using SPSS v18 software to identify the mediating effects of self-efficacy. Findings The mean age (SD) OF children was 11.2 (1.26) and 50% of them were female. Self-efficacy was the strongest predictor in stage promotion (ß = 0.44, P = 0.001), as well as had a mediating effect on the impact of other constructs of the model such as experiential processes (ß = 0.35, P = 0.04) and pros (ß = 0.44, P = 0.03) with stages of change. Pros were a significant predictor of self-efficacy in the first equation (ß = 0.17, P = 0.001) and Pros were a significant predictor of stages of change in the second equation when mediated by self-efficacy (ß = 0.11, P = 0.03). In the third equation, both the mediator, myself-efficacy and the predictor, Pros of breakfast consumption, were significantly associated with stages of change. The mediating effects of self-efficacy on the association between experiential processes and stages of change were also confirmed. The increased standardized beta coefficients of experiential processes between equations 3(ß = 0.35) and 2(ß = 0.29). Originality/value Due to the importance of eating a healthy breakfast regularly in children, this study aimed to use TTM to assess mediating effects of self-efficacy in regular breakfast consumption in Ardabil elementary students.

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应用跨理论模型确定儿童早餐消费自我效能的中介效应

目的：有规律的早餐含有多种营养物质，可以提高小学生的教育成绩、学习能力，减少行为问题。本研究旨在使用跨理论模型（TTM）来评估自我效能感在Ardabil小学儿童定期早餐消费中的中介作用。设计/方法/方法这项横断面研究采用整群抽样方法，在Ardabil市不同地区的300名小学学生之间进行。本研究中使用的工具是TTM标准问卷。采用Spearman相关分析和回归分析软件SPSS v18对数据进行分析，以确定自我效能的中介作用。结果儿童的平均年龄（SD）为11.2（1.26），其中50%为女性。自我效能感是阶段提升的最强预测因子（ß=0.44，P=0.001），并且对模型的其他结构的影响具有中介作用，如经验过程（土=0.35，P=0.04）和优点（圾=0.4，P=0.03）。在第一个方程中，Pros是自我效能感的重要预测因子（ß=0.17，P=0.001），在第二个方程中由自我效能感介导时，Pros也是变化阶段的重要预测因素（土=0.11，P=0.03）。在第三个方程式中，介导因子自我效能感和预测因子早餐消费的Pros都与变化阶段显著相关。自我效能感对经验过程和变化阶段之间的联系的中介作用也得到了证实。公式3（ß=0.35）和2（坙=0.29）之间经验过程的标准化贝塔系数增加。独创性/价值由于儿童经常吃健康早餐的重要性，本研究旨在使用TTM来评估自我效能感在Ardabil小学生经常吃早餐中的中介作用。

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来源期刊

Nutrition & Food Science FOOD SCIENCE & TECHNOLOGY-

CiteScore

2.80

自引率

8.30%

发文量

期刊介绍： Nutrition & Food Science* (NFS) is an international, double blind peer-reviewed journal offering accessible and comprehensive coverage of food, beverage and nutrition research. The journal draws out the practical and social applications of research, demonstrates best practice through applied research and case studies and showcases innovative or controversial practices and points of view. The journal is an invaluable resource to inform individuals, organisations and the public on modern thinking, research and attitudes to food science and nutrition. NFS welcomes empirical and applied research, viewpoint papers, conceptual and technical papers, case studies, meta-analysis studies, literature reviews and general reviews which take a scientific approach to the following topics: -Attitudes to food and nutrition -Healthy eating/ nutritional public health initiatives, policies and legislation -Clinical and community nutrition and health (including public health and multiple or complex co-morbidities) -Nutrition in different cultural and ethnic groups -Nutrition during pregnancy, lactation, childhood, and young adult years -Nutrition for adults and older people -Nutrition in the workplace -Nutrition in lower and middle income countries (incl. comparisons with higher income countries) -Food science and technology, including food processing and microbiological quality -Genetically engineered foods -Food safety / quality, including chemical, physical and microbiological analysis of how these aspects effect health or nutritional quality of foodstuffs