Self-Efficacy and Consumption of Fruit and Vegetables: Validation of a Summated Scale

Ling, Annie; Horwath, Caroline C.

doi:10.4278/0890-1171-13.5.290

Cited by 28 publications

(32 citation statements)

References 29 publications

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“…Dietary readiness to change FV and Fat intake will be measured, respectively, by the Rhode Island Cancer Prevention Research Center's (1995) [35] Stage of Change for 5-A-Day and Stage of Change for Dietary Fat scales. Self-Efficacy to Increase Fruits and Vegetables and Decrease Saturated Fat [36] will also be measured, as will Self-Efficacy to Increase Exercise and Decrease Sedentary Behavior [37]. …”

Section: Methodsmentioning

confidence: 99%

Make Better Choices (MBC): Study design of a randomized controlled trial testing optimal technology-supported change in multiple diet and physical activity risk behaviors

et al. 2010

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BackgroundSuboptimal diet and physical inactivity are prevalent, co-occurring chronic disease risk factors, yet little is known about how to maximize multiple risk behavior change. Make Better Choices, a randomized controlled trial, tests competing hypotheses about the optimal way to promote healthy change in four bundled risk behaviors: high saturated fat intake, low fruit and vegetable intake, low physical activity, and high sedentary leisure screen time. The study aim is to determine which combination of two behavior change goals - one dietary, one activity - yields greatest overall healthy lifestyle change.Methods/DesignAdults (n = 200) with poor quality diet and sedentary lifestyle will be recruited and screened for study eligibility. Participants will be trained to record their diet and activities onto a personal data assistant, and use it to complete two weeks of baseline. Those who continue to show all four risk behaviors after baseline recording will be randomized to one of four behavior change prescriptions: 1) increase fruits and vegetables and increase physical activity, 2) decrease saturated fat and increase physical activity, 3) increase fruits and vegetable and decrease saturated fat, or 4) decrease saturated fat and decrease sedentary activity. They will use decision support feedback on the personal digital assistant and receive counseling from a coach to alter their diet and activity during a 3-week prescription period when payment is contingent upon meeting behavior change goals. They will continue recording on an intermittent schedule during a 4.5-month maintenance period when payment is not contingent upon goal attainment. The primary outcome is overall healthy lifestyle change, aggregated across all four risk behaviors.DiscussionThe Make Better Choices trial tests a disseminable lifestyle intervention supported by handheld technology. Findings will fill a gap in knowledge about optimal goal prescription to facilitate simultaneous diet and activity change. Results will shed light on which goal prescription maximizes healthful lifestyle change.Trial RegistrationClinical Trials Gov. Identifier NCT00113672

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Section: Methodsmentioning

confidence: 99%

Make Better Choices (MBC): Study design of a randomized controlled trial testing optimal technology-supported change in multiple diet and physical activity risk behaviors

et al. 2010

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“…Body weight, MUAC, and height were collected daily, weekly, and at baseline, respectively. Individual interviews of all participants used a five-point Likert scale (with lower scores representing greater liking of a RUTF) [26], held to evaluate the preference for each product. Focus groups (30 to 40 min long) used preselected lists of discussion themes and the facilitators followed a written manual.…”

Section: Data Collectionmentioning

confidence: 99%

Development of a cross-over randomized trial method to determine the acceptability and safety of novel ready-to-use therapeutic foods

Dibari

Bahwere

Huerga³

et al. 2013

Nutrition

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Development of a cross-over randomized trial method to determine the acceptability and safety of novel ready-to-use therapeutic foods Objective: To develop a method for determining the acceptability and safety of ready-to-use therapeutic foods (RUTF) before clinical trialing. Acceptability was defined using a combination of three consumption, nine safety, and six preference criteria. These were used to compare a soy/ maize/sorghum RUTF (SMS-RUTFh), designed for the rehabilitation of human immunodeficiency virus/tuberculosis (HIV/TB) wasted adults, with a peanut-butter/milk-powder paste (P-RUTF; brand: Plumpy'nut) designed for pediatric treatment. Methods: A cross-over, randomized, controlled trial was conducted in Kenya. Ten days of repeated measures of product intake by 41 HIV/TB patients, >18 y old, body mass index (BMI) 18-24 kg$m À2 , 250 g were offered daily under direct observation as a replacement lunch meal. Consumption, comorbidity, and preferences were recorded. Results: The study arms had similar age, sex, marital status, initial BMI, and middle upper-arm circumference. No carryover effect or serious adverse events were found. SMS-RUTFh energy intake was not statistically different from the control, when adjusted for BMI on day 1, and the presence of throat sores. General preference, taste, and sweetness scores were higher for SMS-RUTFh compared to the control (P < 0.05). Most consumption, safety, and preference criteria for SMS-RUTFh were satisfied except for the average number of days of nausea (0.16 versus 0.09 d) and vomiting (0.04 versus 0.02 d), which occurred with a higher frequency (P < 0.05). Conclusion: SMS-RUTFh appears to be acceptable and can be safely clinically trialed, if close monitoring of vomiting and nausea is included. The method reported here is a useful and feasible approach for testing the acceptability of ready-to-use foods in low income countries. MSF Field Research

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“…Alternatively, measuring a construct such as stage of dietary change can be complex and requires considerable developmental research. When adopting psychosocial measures Health belief model Perceived benefits, susceptibility, and severity [112,115,116] Social learning theory Self-efficacy [117] Transtheoretical model Stages of change [80,118À120] from other behavioral domains, it is important to remember that dietary behavior is unique. First, dietary behavior is not a single behavior but a composite of many behaviors consisting of food choice, preparation, and frequency of consumption.…”

Section: Diet-related Psychosocial Factorsmentioning

confidence: 99%

Evaluation of Nutrition Interventions

Kristal

Ollberding

2013

Nutrition in the Prevention and Treatment of Disease

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Self-Efficacy and Consumption of Fruit and Vegetables: Validation of a Summated Scale

Abstract: Results of this study provide preliminary evidence for the utility of the scale to guide development and monitoring of community programs and therapeutic interventions.

Cited by 28 publications

References 29 publications

Make Better Choices (MBC): Study design of a randomized controlled trial testing optimal technology-supported change in multiple diet and physical activity risk behaviors

Make Better Choices (MBC): Study design of a randomized controlled trial testing optimal technology-supported change in multiple diet and physical activity risk behaviors

Development of a cross-over randomized trial method to determine the acceptability and safety of novel ready-to-use therapeutic foods

Evaluation of Nutrition Interventions

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