The stages of change construct, which adresses the readiness to change, has only recently been applied to dietary behavior, such as fat consumption.
This article describes the application of the stages of change construct to dietary fat and fiber consumption and examines the association of dietary stages to eating practices and related demographic and psychosocial factors in a large, geographically diverse population of workers.
We present results from the baseline survey of 17,121 employees in the Working Well Trial.
We assessed stage from an algorithm based on seven items and measured dietary intake with an 88-item food frequency questionnaire.
Mots-clés Pascal : Consommation alimentaire, Comportement alimentaire, Fibre alimentaire, Lipide, Changement comportement, Homme, Motivation, Enquête, Lieu travail, Education sanitaire
Mots-clés Pascal anglais : Food intake, Feeding behavior, Dietary fiber, Lipids, Behavior change, Human, Motivation, Inquiry, Work place, Health education
Notice produite par :
Inist-CNRS - Institut de l'Information Scientifique et Technique
Cote : 95-0084133
Code Inist : 002B30A03C. Création : 09/06/1995.