Barriers and Facilitators for Consumer Adherence to the Dietary Guidelines for Americans: The HEALTH Study

Effects of food allergy on the dietary habits and intake of primary schools’ Cypriot children

“…Limited consumption of starch also affects negatively vitamin D, calcium, zinc, iron and vitamins B intake (21). Choosing processed products, such as white instead of whole-wheat bread could be due to lack of knowledge of the nutritional value of whole gains or to financial difficulties leading to choose processed products rather than whole-wheat (22). Also, lower niacin levels could be due to the relatively lower dairy and starch intake, as also reported elsewhere (23).…”

Daily intake of dairy products in Brazil and contributions to nutrient intakes: a cross-sectional study

“…Results from the current analysis suggest that the gap between reported and recommended intake of dairy servings may be larger for Brazilians than Americans. Lack of knowledge about the milk food group recommendations and portion sizes of milk products has been identified as a core barrier for consumer adherence to dietary guidance for this food group in the USA (25) . Efforts to educate the Brazilian population about dairy recommendations, including qualitative information about minimally v. more processed dairy products and quantitative information on dairy product portions, could provide a useful strategy to improve diet quality through increased consumption of nutrient-dense dairy products.…”

Factors influencing dietary fat intake among black emerging adults

“…Being too busy and lack of time have been reported as primary barriers for eating healthy (DiSantis et al, 2013;Hargreaves et al, 2002;Lucan, Barag, Karasz, Palmer, & Long, 2012;Sigrist, Anderson, & Auld, 2005;Welsh et al, 2012). Other barriers reported among adult populations in the literature include lack of knowledge (e.g., not sure what to eat), lack of social support, sense of social isolation, competing family responsibilities, motivation, lack of control, non-availability of healthy food options, transportation, cost, dislike of cooking, food preferences, social and cultural symbolism of certain foods, taste, poor oral health, confusing messages from the media/research, lack of cooking skills, and eating healthy not being a priority (Abbott, Davison, Moore, & Rubinstein, 2010;AbuSabha & Achterberg, 1997;Brug, 2008;Calvert & Isaac-Savage, 2013;DiSantis et al, 2013;Hargreaves et al, 2002;James, 2004;Kumanyika, 2007;Lucan et al, 2012;Nicklas et al, 2013;Pawlak & Colby, 2009;Sigrist et al, 2005;Timmerman, 2007;Walcott-McQuigg, 1995;Welsh et al, 2012).…”