Utilization and preference of nutrition information sources in Australia

被引:35
作者
Cash, Tracee [1 ]
Desbrow, Ben [1 ,2 ]
Leveritt, Michael [3 ]
Ball, Lauren [1 ,2 ]
机构
[1] Griffith Univ, Nutr & Dietet, Sch Allied Hlth Sci, Gold Coast, Qld 4222, Australia
[2] Griffith Univ, Griffith Hlth Inst, Gold Coast, Qld 4222, Australia
[3] Univ Queensland, Nutr & Dietet, Sch Human Movement Studies, Brisbane, Qld, Australia
关键词
chronic disease; credibility; effectiveness; nutrition information; nutrition information source; trustworthiness; CHRONIC DISEASE; CARE; LITERACY; IMPACT;
D O I
10.1111/hex.12198
中图分类号
R19 [保健组织与事业(卫生事业管理)];
学科分类号
摘要
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.
引用
收藏
页码:2288 / 2295
页数:8
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