scholarly journals Determining Intention, Fast Food Consumption and Their Related Factors Among University Students by Using A Behavior Change Theory

2020 ◽  
Author(s):  
Alireza Didarloo ◽  
Surur Khalili ◽  
Ahmad Ali Aghapour ◽  
Seyed Mortaza Mousavi
Keyword(s):  
Food Intake ◽  
University Students ◽  
Food Consumption ◽  
Fast Food ◽  
Actual Behavior ◽  
Fast Foods ◽  
Fast Food Consumption ◽  
Study Results ◽  
Intent To Use ◽  
And Behavior

Abstract Background Today, with the advancement of science, technology and industry, people's lifestyles such as the pattern of people's food, have changed from traditional foods to fast foods. The aim of this survey was to examine and identify factors influencing intent to use fast foods and behavior of fast food intake among students based on the theory of planned behavior (TPB). Methods A cross-sectional study was conducted among 229 university students. The study sample was selected and entered to the study using stratified random sampling method. Data were collected using a four-part questionnaire including Participants’ characteristics, knowledge, the TPB variables, and fast food consumption behavior. The study data were analyzed in SPSS software (version 16.0) using descriptive statistics (frequencies, Means, and Standard Deviation) and inferential statistics (t-test, Chi-square, correlation coefficient and multiple regressions). Results The monthly frequency of fast food consumption among students was reported 2.7 times. The TPB explained 35%, 23% variance of intent to use fast food and behavior of fast food intake, respectively. Among the TPB variables, knowledge (r=.340, p<0.001) and subjective norm (r=.318, p<0.001) were known as important predictors of intention to consume fast foods - In addition, based on regression analyses, intention (r=.215, p<0.05), perceived behavioral control (r=.205, p<0.05), and knowledge (r=.127, p<0.05) were related to fast food consumption, and these relationships were statistically significant. Conclusions The current study showed that the TPB is a good theory in predicting intent to use fast food and the actual behavior. It is supposed that health educators use from the present study results in designing appropriate interventions to improve nutritional status of students.

scholarly journals Determining Intention, Fast Food Consumption and their Related Factors among University Students by Using a Behavior Change Theory

2021 ◽  
Author(s):  
Alireza Didarloo ◽  
Surur Khalili ◽  
Ahmad Ali Aghapour ◽  
Seyed Mortaza Mousavi
Keyword(s):  
Food Intake ◽  
University Students ◽  
Food Consumption ◽  
Fast Food ◽  
Actual Behavior ◽  
Fast Foods ◽  
Fast Food Consumption ◽  
Study Results ◽  
Intent To Use ◽  
And Behavior

Abstract BackgroundToday, with the advancement of science, technology and industry, people's lifestyles such as the pattern of people's food, have changed from traditional foods to fast foods. The aim of this survey was to examine and identify factors influencing intent to use fast foods and behavior of fast food intake among students based on the theory of planned behavior (TPB). MethodsA cross-sectional study was conducted among 229 university students. The study sample was selected and entered to the study using stratified random sampling method. Data were collected using a four-part questionnaire including Participants’ characteristics, knowledge, the TPB variables, and fast food consumption behavior. The study data were analyzed in SPSS software (version 16.0) using descriptive statistics (frequencies, Means, and Standard Deviation) and inferential statistics (t-test, Chi-square, correlation coefficient and multiple regressions).ResultsThe monthly frequency of fast food consumption among students was reported 2.7 times. The TPB explained 35%, 23% variance of intent to use fast food and behavior of fast food intake, respectively. Among the TPB variables, knowledge (r=.340, p<0.001) and subjective norm (r=.318, p<0.001) were known as important predictors of intention to consume fast foods - In addition, based on regression analyses, intention (r=.215, p<0.05), perceived behavioral control (r=.205, p<0.05), and knowledge (r=.127, p<0.05) were related to fast food consumption, and these relationships were statistically significant. ConclusionsThe current study showed that the TPB is a good theory in predicting intent to use fast food and the actual behavior. It is supposed that health educators use from the present study results in designing appropriate interventions to improve nutritional status of students.

scholarly journals Exploring the relationship between health literacy and fast food consumption: a population-based study from southern Iran

2021 ◽  
Vol 21 (1) ◽  
Author(s):  
Azam Namdar ◽  
Mohammad Mehdi Naghizadeh ◽  
Marziyeh Zamani ◽  
Ali Montazeri
Keyword(s):  
Decision Making ◽  
Health Literacy ◽  
Food Intake ◽  
Food Consumption ◽  
Fast Food ◽  
Reading Skills ◽  
Negative Relationship ◽  
Fars Province ◽  
Southern Iran ◽  
Fast Food Consumption

Abstract Background Health literacy (HL) may affect the consumption of fast food. We aimed to evaluate the effect of HL on fast food consumption among adult populations in Iran. Methods We evaluated HL and fast food consumption in 421 adult participants with age range of 18–65 years old in Fasa, Fars Province, southern Iran. Two-step cluster and systematic sampling was performed to recruit the study sample. Data were collected using a fast food consumption checklist, and the Health Literacy Instrument for Adults (HELIA) by face-to-face interviews. Population data across groups with and without fast food intake were compared. Results Most participants used fast food every few months (49.9%). People with low or unstable income consumed more fast food than others (P < 0.05). Sandwich and hotdog were the most consumed fast food (60.8%) followed by pizza (34.9%). Sausage and soda were the most seasoning food (66.7%). Most participants used fast food as dinner (67.9%) and with family (72.2%), suggesting the institutionalized consumption of this type of food in the family. Fun was the most frequent reason for the use of fast food (66.5%). Most participants completely knew about the raw materials for fast food and their adverse effects. Finally, we found that overall health literacy was lower among those who used fast food than those who did not. Consumed fast food (68.16 ± 23.85 vs. 73.15 ± 20.15; p = 0.021). This difference was also observed for some components of health literacy including reading skills, and decision-making subscales. Conclusions The findings suggest there is a negative relationship between general health literacy and fast food consumption indicating that who possess lower level of health literacy is likely to consume more fast food. Specifically, the findings suggest that reading skills, and decision-making (behavioral intention) are more associated with decreased or increased fast food intake.

Fast-Food Consumption Habits of University Students: The Sample of Ankara

2012 ◽  
Vol 11 (3) ◽  
pp. 265-269 ◽  
Author(s):  
Hulya Yardimci ◽  
Yahya Ozdogan ◽  
Ayse Ozfer Ozcelik ◽  
Metin Saip Surucuoglu
Keyword(s):  
University Students ◽  
Food Consumption ◽  
Fast Food ◽  
Fast Food Consumption ◽  
Consumption Habits

scholarly journals Cooking Frequency Associated With Dietary Quality in iCook-4H Youth Participants at Baseline

2019 ◽  
Vol 12 ◽  
pp. 117863881983679
Author(s):  
Amber D Ford ◽  
Sarah E Colby ◽  
Marissa McElrone ◽  
Lisa Franzen-Castle ◽  
Melissa D Olfert ◽  
...  
Keyword(s):  
Food Consumption ◽  
Fast Food ◽  
Weight Status ◽  
Vegetable Intake ◽  
Dietary Quality ◽  
Fast Foods ◽  
Assistance Programs ◽  
Fast Food Consumption ◽  
Different Types ◽  
Pearson Correlations

Background: Increased intakes of ready-made and fast foods paralleled with decreased homemade food consumption have been associated with increased rates of obesity. Researchers have shown associations between cooking self-efficacy (SE) and cooking frequency (CF) with dietary quality and weight status. Some cooking interventions have shown positive associations with dietary outcomes, such as increased fruit and vegetable intake and decreased fast food consumption. There is still much unknown about SE and CF, especially among youth. Objective: Determine baseline SE and CF and the associations with dietary quality and body mass index (BMI) of youth enrolled in iCook 4H. Methods: Youth (n = 228, ages 9-10 years) completed online surveys assessing SE, CF, dietary quality, and demographics. Anthropometrics were collected to calculate BMI-for-age percentiles and weight categories. Descriptive statistics were completed for CF, SE, BMI categories, and demographics. Differences in CF and SE by sex, race, and participation in government assistance programs were determined through independent-sample t tests. Pearson correlations were used to assess the association between dietary quality and CF and SE. Associations between CF and dietary quality were assessed further through 2-way analyses of variance (ANOVAs) that included CF and sex and CF and race as independent variables. Associations between SE and CF and BMI were assessed through ANOVAs. Results: Thirty-seven percent of youth were overweight or obese. Females reported significantly higher CF than males ( P = .042). Cooking frequency was positively associated with dietary quality ( P < .001), but BMI was not associated with dietary quality. SE was not associated with dietary quality or BMI. Conclusion: Based on results, CF was positively associated with dietary quality among youth. More research is needed to assess how different types of cooking relate to diet and BMI. Interventions are needed to determine whether increasing CF leads to better diet outcomes.

scholarly journals Assessment of University Students’ attitude towards Fast food consumption Based on the Prototype/Willingness model: A Qualitative Study in the East South of Iran, Rafsanjan

2020 ◽  
Vol 11 (1) ◽  
pp. 70-75
Author(s):  
Mahmood Mahbobi Rad ◽  
Seyed Saeed Mazloomy Mahmoodabad ◽  
Mohammad Asadpoor ◽  
Aliakbar Vaezi ◽  
Hossien Fallahzadeh ◽  
...  
Keyword(s):  
Content Analysis ◽  
University Students ◽  
Food Consumption ◽  
Fast Food ◽  
Qualitative Content Analysis ◽  
Preventive Strategy ◽  
Main Theme ◽  
Negative Attitudes ◽  
Prototype Willingness Model ◽  
Fast Food Consumption

Background and Purpose: University students are young and are thus at a critical period of adopting healthy behaviors. Their life-style exposes them to a high rate of consuming fast food. In the long run, they are faced with higher chances of obesity and risk of affliction with diabetes and cardiovascular diseases. The present research aims to explore university students’ attitude towards fast food consumption based in the Prototype/Willingness model. Materials and methods: The present research followed a qualitative approach and a directed content analysis in 2018-19 among students affiliated with Rafsanjan universities. The participants were selected through purposeful sampling. A semi-structured interview was held with 20 students and it went on until data satiation occurred. The qualitative content analysis was done through Graneheim and Lundman method. Results: Analysis of university students’ experience of fast food consumption led to the extraction of 2 categories, 16 sub-categories and 65 final codes. The main theme was attitude for which the following subcategories were extracted: pleasure in consumption, fast preparation, inability to cook, lethargy, low cost, inadequate monitoring, Indulgence, bringing excuses, lack of knowledge, optimism in one’s health, consumeristic media, disorganized student life. For the negative attitude category, the following sub-categories were considered: attempts to provide healthy food, hated to fast food consumption, creation of a healthy supportive atmosphere by the family, bad experiences, perceived threat and perceived consequences. Conclusion: Knowledge of positive and negative attitudes would help program designers to contrive of the best preventive strategy focused on the adjustment of positive attitudes and reinforcement of negative attitudes to fast food consumption.

scholarly journals Factors influencing fast food consumption: a case study of University of Venda Students, Limpopo, South Africa

2021 ◽  
Vol 26 ◽  
pp. 888-899
Author(s):  
S. Rabotata ◽  
T. L. Malatji
Keyword(s):  
South Africa ◽  
Young Adults ◽  
Food Consumption ◽  
Fast Food ◽  
Direct Interaction ◽  
Western Society ◽  
Design Data ◽  
Fast Foods ◽  
Factors Influencing ◽  
Fast Food Consumption

Eating fast foods more than twice per week is associated with more weight gain and insulin resistance in otherwise healthy young adults. However many consumers see fast foods as symbols of wealth, progress and well-ordered openness of western society. Studies reveal that fast food consumption is the dominant dietary pattern among children and young adults today. However there is little data on the factors influencing fast food consumption in South Africa. Therefore this research paper focuses on factors influencing fast food consumption in South Africa. This is an empirical data which was obtained using exploratory and descriptive research design. Data was collected through unstructured interview of focus groups. The interview involved a direct interaction between the researcher and a group. Participants reported to use fast foods due to the perceived lack of time to prepare one’s own meal. Fast food consumption was found to be more frequent among participants especially during lunch times. The following findings were recorded as factors influencing fast food: Lack of time, change in living conditions, lack of cooking skills & cooking utensils, fun & cravings, socializing and convenience.

scholarly journals Fruit, Vegatables and Fast Food Consumption among University Students

2013 ◽  
Vol 5 (10) ◽  
pp. 54-60 ◽  
Author(s):  
Claudiu Avram ◽  
Mihaela Oravitan
Keyword(s):  
University Students ◽  
Nutrition Education ◽  
Food Consumption ◽  
Fast Food ◽  
Fruits And Vegetables ◽  
Cross Sectional Study ◽  
Cross Sectional ◽  
University Center ◽  
Fast Food Consumption ◽  
Main Determinants

Abstract Purpose: To establish the prevalence of fruit, vegetables and fast food consumption among students from Timisoara university center and provide evidence based information for increasing healthy food choices in order to prevent cardiovascular diseases. Material and Methods: We perform a cross-sectional study on 435 university students from the Timisoara university center, Romania (mean age: 22±4.8 years). The students were recruited using internet and public announcements in the student’s campus. All students completed a self administered diet questionnaire. Results: Two thirds of students are not eating fruits and vegetables daily. The prevalence of daily fruit consumption is even lower - 25%. Regarding fast food consumption we found that 26% of students are often consume these unhealthy products. Three main determinants was identified for choosing unhealthy diet: lack of time, school programme and lack of money. Conclusions: The unhealthy food consumption among students from Timisoara university center is highly prevalent. Increasing students’ nutrition-information knowledge and provision of nutrition education is recommended.

Consumer Attitude toward Fast Food Consumption: A Study on University Students in Dhaka City

2019 ◽  
Vol 6 (1) ◽  
pp. 21-32
Author(s):  
Mst. Momena Akhter
Keyword(s):  
University Students ◽  
Food Consumption ◽  
Fast Food ◽  
Consumer Attitude ◽  
Dhaka City ◽  
Payment Method ◽  
Fast Food Consumption ◽  
Obvious Reason ◽  
Private And Public ◽  
The University

This paper aims to analyze the attitude of the university students regarding fast food consumption in Dhaka city.  For the purpose of the study the data were collected from both the private and public universities and the sample size was 360. Factor analysis was conducted to recognize to preference factors of the students regarding their fast food consumption. Results show that 94.2% of the respondents like fast food and 48.10% of them make one to three visits in a month. The study reveals that the most obvious reason for taking fast food is for the sake of convenience. They also give importance to taste, price, food quality, atmosphere, payment method, service quality, location, and atmosphere of the restaurants that help the students to get pleasure and socialize with their classmates. Data suggest that students frequently consume fast food and are willing to give time, effort and price to eat at their favorite restaurant.  

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