Consumer accounts of favourable dietary behaviour change and comparison with official dietary guidelines. Issue 10 (20th February 2018)

• Record Type: Journal Article
• Authors: Ares, Gastón; Aschemann-Witzel, Jessica; Vidal, Leticia; Machín, Leandro; Moratorio, Ximena; Bandeira, Elisa; Curutchet, María Rosa; Bove, Isabel; Giménez, Ana
• Is Part Of: Public health nutrition. Volume 21:Issue 10(2018)
• Page Start: 1952
• Page End: 1960
• Publication Date: 2018-02-20
• Subjects: Dietary guidelines, -- Eating patterns, -- Dietary change, -- Qualitative research; Nutrition -- Periodicals; Nutrition policy -- Periodicals; Public health -- Periodicals; 613.2
• DOI: 10.1017/S1368980018000241
• Languages: English
• ISSNs: 1368-9800

Abstract

Abstract: Objective: The current study aimed to assess Uruguayan consumers' accounts of their own need to change their dietary patterns, their intended changes and the barriers related to doing so, and to compare the intentions and barriers with the recommendations of the national dietary guidelines. Design: An online survey with 2381 Uruguayan employed adults, aged between 18 and 65 years, 65 % females, was conducted. Participants had to answer two open-ended questions related to changes they could make in the foods they eat and/or the way in which they eat to improve the quality of their diet and the reasons why they had not implemented those changes yet. Content analysis using inductive coding by two researchers was used to analyse the responses. Results: Consumers mainly intended to change consumption of types of foods, particularly eating more fruits, vegetables and legumes and consuming less flour, but also intended to alter their eating patterns. Lack of time and the fact that healthy foods are perceived as being more expensive than unhealthy foods were major barriers to behaviour change. Some of the recommendations of the dietary guidelines, particularly those related to enjoying cooking and meals and engaging in it as a social activity, were not represented in consumer accounts. Conclusions: Accompanying policies to the dietary guidelines need to underline the importance of changes in dietary patterns, including greater enjoyment and sharing food preparation and meals in the company with others, address misconceptions about flour, and provide concrete, consumer-derived recommendations on how to enact the guidelines.