Utilization and preference of nutrition information sources in Australia. (6th May 2014)

• Record Type: Journal Article
• Authors: Cash, Tracee; Desbrow, Ben; Leveritt, Michael; Ball, Lauren
• Is Part Of: Health expectations. Volume 18:Number 6(2015)
• Page Start: 2288
• Page End: 2295
• Publication Date: 2014-05-06
• Subjects: chronic disease -- credibility -- effectiveness -- nutrition information -- nutrition information source -- trustworthiness; Medical policy -- Periodicals; Public health -- Periodicals; Health planning -- Periodicals; 362.105
• DOI: 10.1111/hex.12198
• Languages: English
• ISSNs: 1369-6513

Abstract

Abstract: Background: The prevalence of chronic disease in Australia is rising, and poor nutrition behaviour is a modifiable risk factor for many chronic diseases. The utilization of appropriate nutrition information has been recommended to promote optimal nutrition behaviour. Objective: To investigate individuals' utilization and preference of nutrition information sources as well as perceptions of trustworthiness, credibility and effectiveness of sources. Design: Cross‐sectional online survey. Setting and Participants: Ninety‐four residents of the Gold Coast, Australia. Main Outcome Measures Studied: Respondents' demographic variables, previously utilized and preferred nutrition information sources, perceptions of trustworthiness, credibility and effectiveness of nutrition information sources. Results: Dietitians, nutritionists and GPs were the three most preferred sources and were perceived to be most trustworthy, credible and effective. However, the most utilized nutrition information sources were the Internet (62.9%), friends (59.8%), family (58.8%) and magazines (57.7%). Over 30% of respondents reported time to attend appointments as a barrier to accessing their most preferred nutrition information sources. Between 32 and 60% of respondents reported neutral perceptions of the most frequently utilized nutrition information sources in relation to trustworthiness, credibility and effectiveness. Conclusion: Individuals frequently receive nutrition information from sources that are not their most preferred and sources that they do not perceive as trustworthy, credible or effective. Further research is warranted on the impact of these discrepancies on overall nutrition‐related health literacy and behaviour.