Readiness to Shop for Low-Fat Foods: A Population Study

Abstract Background Stages of change are related to dietary fat consumption. Few studies have examined stage occupation within the context of purchasing low-fat foods. Objective To determine the stage-prevalence of individuals for purchasing low-fat foods; identify the frequency of misclassification...

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Bibliographic Details
Published in:Journal of the American Dietetic Association 2009-08, Vol.109 (8), p.1392-1397
Main Authors: Plotnikoff, Ronald C., PhD, Hotz, Stephen B., PhD, Johnson, Steven T., PhD, Hansen, Janice S., PhD, Birkett, Nicholas J., MD, MSc, Leonard, Lynne E., PhD, Flaman, Laura M
Format: Article
Language:English
Subjects:
Algorithms
Biological and medical sciences
body mass index
Buying
cognition
Commerce
Demography
Diet, Fat-Restricted
Dietary Fats - administration & dosage
Eating - psychology
epidemiological studies
Feeding Behavior - psychology
Feeding. Feeding behavior
Female
Food products
Fundamental and applied biological sciences. Psychology
Gastroenterology and Hepatology
groceries
Health behavior
Humans
Internal Medicine
lifestyle
low fat diet
Male
Middle Aged
Models, Biological
Oils & fats
Ontario
sociodemographic characteristics
Surveys and Questionnaires
Vertebrates: anatomy and physiology, studies on body, several organs or systems
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Summary:Abstract Background Stages of change are related to dietary fat consumption. Few studies have examined stage occupation within the context of purchasing low-fat foods. Objective To determine the stage-prevalence of individuals for purchasing low-fat foods; identify the frequency of misclassification into action and maintenance (A/M) stages for purchasing for low-fat foods; and explain the demographic and cognitive-variable differences between pseudo (or false positive) A/M and true A/M individuals. Design Data were collected using a self-administered questionnaire among English-speaking adults (n=1,001) who were randomly sampled by mail. Statistical analyses performed Descriptive statistics were used to compare the characteristics of the stage groups. Groups were compared using χ2 tests and Student t test. Results Of those who reported being in A/M stages, 32% were misclassified by the staging algorithm and were not true A/M low-fat food purchasers. Conclusions Individuals who are in A/M stages for buying low-fat foods still purchase high-fat foods. Stage misclassification may be a persistent problem in studies of dietary change using the Transtheoretical Model.
ISSN:0002-8223
2212-2672
1878-3570
2212-2680
DOI:10.1016/j.jada.2009.05.010