A Social-Psychological Perspective on Food-Related Behavior by Marta L. Axelson

By Marta L. Axelson

Many of the ailments which afflict humans in an prosperous society just like the usa appear to be with regards to meals intake (e.g., adult-onset diabetes mellitus, hyperlipidemia, and colon cancer). in recent times, the health-related professions became conscious that their particular goal of affliction remedy needs to be increased to incorporate future health advertising. execs in meals and foodstuff, healthiness schooling, social advertising, and psychology, in addition to others became attracted to discovering how one can advertise fit behaviors similar to applicable foodstuff intake styles. to switch food-related habit, wisdom approximately why humans consume what they devour is needed. either organic and sociocultural components verify people's intake habit. This monograph, despite the fact that, examines purely the sociocultural determinants of people' food-related behaviors inside their quarter of organic indifference. The sociocultural variables are divided into significant different types - sociodemographic and mental. Sociodemographic variables are frequently known as exterior variables and comprise source of revenue, ethnicity, age, and so on. Psychosocial variables are concept to mirror the individual's inner kingdom, and quite often tested variables comprise wisdom, ideals, and attitudes.

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The measurement of food-related behavior may be affected by several sources of error. One potential source of error is the characteristics of the person who provides the information. For example, systematic differences may exist in the measurement of food-related behavior for children, adolescents, and adults. The age of the respondent, then, may be treated as one potential source of error variance. , 24-hour recall, 3-day diary, 7-day diary). A 24-hour recall and a 7-day diary may differ significantly in estimating fiber intake.

Convenient). Another way to measure the perceived association between the object and attribute is to use a subjective probability scale such as likely/unlikely (Fishbein and Ajzen, 1975). " The subjective probability scale addresses directly the probability that the object and attribute are associated, whereas the investigator must make an inference about the perceived probability when using the agree/disagree response. In contrast to a belief, which refers to the information that a person has about an object, attitude "refers to a person's feelings toward and evaluation of some object, person, issue, or event" (Fishbein and Ajzen, 1975, pg 12).

To accomplish this task, the researcher needs to assume that the measures accurately represent the concepts (links #2 and #3). The assessment of construct validity using this approach also has been described by some researchers as predictive validity. Dimensionality. Most researchers of food-related behavior have treated nutrition knowledge as a unidimensional concept. Moxley and Wimberly (1982), however, questioned whether nutrition knowledge is one-dimensional. They (1982, pg 42) succinctly state "Is this knowledge monolithic--uniformly responding to the same forces and then contributing to the same dependent effects in a unitary fashion--or is it multidimensional?

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