Differences in healthiness perceptions of food and dietary patterns among the general public and nutrition experts: A cross‐sectional online survey

Niven, Philippa; Morley, Belinda; Gascoyne, Claudia; Dixon, Helen; McAleese, Alison; Martin, Jane; Wakefield, Melanie

doi:10.1002/hpja.520

Cited by 3 publications

(2 citation statements)

References 37 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…A cross-sectional survey of 1,097 adults aged 18–64 in Victoria, Australia and 135 professional dietitians, for example, found large discrepancies in which of various food items were considered healthy. Amongst women and those living in higher socio-economic areas, however, views were similar [ 25 ]. An earlier survey of Swiss consumers found that between 3% and 38% incorrectly answered procedural nutrition knowledge items.…”

Section: Introductionmentioning

confidence: 99%

“We know what we should be eating, but we don’t always do that.” How and why people eat the way they do: a qualitative study with rural australians

Van Dyke,

Murphy,

Drinkwater

2024

BMC Public Health

View full text Add to dashboard Cite

Background There is evidence that most people are aware of the importance of healthy eating and have a broad understanding regarding types of food that enhance or detract from health. However, greater health literacy does not always result in healthier eating. Andreasen’s Social Marketing Model and Community-Based Social Marketing both posit that, in order to change health behaviours, it is crucial to understand reasons for current behaviours and perceived barriers and benefits to improved behaviours. Limited research has been conducted, however, that explores these issues with general populations. This study aimed to help address this gap in the evidence using a qualitative methodology. Methods Three group discussions were conducted with a total of 23 participants: (1) young women aged 18–24 with no children; (2) women aged 35–45 with primary school aged children; and (3) men aged 35–50 living with a partner and with pre- or primary school aged children. The discussions took place in a regional centre of Victoria, Australia. Transcriptions were thematically analysed using an inductive descriptive approach and with reference to a recent integrated framework of food choice that identified five key interrelated determinants: food– internal factors; food– external factors; personal-state factors; cognitive factors; and sociocultural factors. Results We found that food choice was complex, with all five determinants evident from the discussions. However, the “Social environment” sub-category of “Food-external factors”, which included family, work, and social structures, and expectations (or perceived expectations) of family members, colleagues, friends, and others, was particularly prominent. Knowledge that one should practice healthy eating, which falls under the “Cognitive factor” category, while seen as an aspiration by most participants, was often viewed as unrealistic, trumped by the need and/or desire for convenience, a combination of Food-external factor: Social environment and Personal-state factor: Psychological components. Conclusions We found that decisions regarding what, when, and how much to eat are seen as heavily influenced by factors outside the control of the individual. It appears, therefore, that a key to improving people’s eating behaviours is to make it easy to eat more healthfully, or at least not much harder than eating poorly.

show abstract

Section: Introductionmentioning

confidence: 99%

“We know what we should be eating, but we don’t always do that.” How and why people eat the way they do: a qualitative study with rural australians

Van Dyke,

Murphy,

Drinkwater

2024

BMC Public Health

View full text Add to dashboard Cite

show abstract

“…Oral health food knowledge has been studied in a range of health professionals [ 39 , 40 , 41 , 42 , 43 , 44 , 45 , 46 ]. The classification of foods as healthy or otherwise was in accordance with recommendations and advice outlined in government-endorsed dietary guidelines for healthy eating of the respective countries of study [ 42 , 47 , 48 , 49 , 50 , 51 ]. However, guidance provided in dietary guidelines regarding food intake may also not reflect the evidence of the aetiological causes of dental caries.…”

Section: Introductionmentioning

confidence: 99%

Healthy Food, Healthy Teeth: A Formative Study to Assess Knowledge of Foods for Oral Health in Children and Adults

2022

View full text Add to dashboard Cite

Eating patterns characterised by low intakes of processed carbohydrates and higher intakes of fat- and Vitamin D-rich foods are associated with protection against dental caries. The aim of this formative study was to evaluate the extent to which the knowledge of children and adults of foods for oral health reflects dietary guideline advice, and the evidence base for foods associated with increased and decreased caries burdens. Using a novel card-sorting task, the participants categorised foods according to their knowledge of each food for oral health. There were no differences between children and adults in the categorisation of fresh, minimally processed foods. Fish, chicken, and red meat were categorised as healthy by significantly fewer children than adults. High-sugar foods were correctly characterised as unhealthy by nearly all participants. More children categorised breakfast cereals as healthy than adults. There were no statistically significant differences between children and adults for the categorisation of brown or wholegrain breads categorised as healthy. The alignment of the participants’ beliefs with dietary guideline recommendations suggests education through health promotion initiatives is successful in achieving knowledge acquisition in children and adults. However, recommendations to increase the intake of refined carbohydrates inadvertently advocate foods associated with increased caries burdens.

show abstract

Prevalence and predictors of misperceptions of ‘better-for-you’ alcohol products among Australian adult drinkers

Haynes,

Ilchenko,

Dixon

et al. 2024

Health Promotion International

View full text Add to dashboard Cite

This study investigated the prevalence and predictors of misperceptions about the healthiness of alcohol products carrying common health-oriented marketing cues and the relative importance of the type (versus amount) of alcohol consumed in contributing to health risks. Data were from a 2022 cross-sectional national population survey. Australian adults (18–65 years) who consumed alcohol in the past year (n = 1960) reported their agreement with statements that a selection of health-oriented marketing cues meant an alcohol product was ‘better for you’ and rated the importance of the type and amount of alcohol consumed in causing health risks. The majority of participants misperceived the type of alcohol to be at least as important as the amount in causing health risks (61%) and misperceived at least one health-oriented marketing cue as meaning a product was ‘better for you’ (75%). Misperceptions about low sugar, calorie and carbohydrate; and preservative-free claims (46–56%) were most common. Misperceptions about natural, organic, vegan, low sugar, low calorie, gluten-free and seltzer cues were less prevalent among older (45–65 years) than young adults (18–24 years, PR = 0.27–0.86). A lower proportion of women (compared to men) held misperceptions about vegan (PR = 0.66) and gluten-free claims (PR = 0.78), but a higher proportion held misperceptions about low sugar claims (PR = 1.13). There were also variations by socioeconomic status, alcohol consumption, education and regional/metropolitan location. Misperceptions about health-oriented marketing of alcohol are widespread. Further regulation of permissible alcohol marketing content is needed, but until then, differences in misperceptions between population segments may inform targeted health promotion efforts.

show abstract

Differences in healthiness perceptions of food and dietary patterns among the general public and nutrition experts: A cross‐sectional online survey

Cited by 3 publications

References 37 publications

“We know what we should be eating, but we don’t always do that.” How and why people eat the way they do: a qualitative study with rural australians

“We know what we should be eating, but we don’t always do that.” How and why people eat the way they do: a qualitative study with rural australians

Healthy Food, Healthy Teeth: A Formative Study to Assess Knowledge of Foods for Oral Health in Children and Adults

Prevalence and predictors of misperceptions of ‘better-for-you’ alcohol products among Australian adult drinkers

Contact Info

Product

Resources

About