The effect of girls attitudes towards the health benefits of food on selected dietary characteristics. The GEBahealth Project
Journal Title: Roczniki Państwowego Zakładu Higieny - Year 2015, Vol 66, Issue 1
Abstract
Background. Dietary habits are formed at an early age and to a large extent they affect such nutritional behaviour in adulthood. Mothers in particular, influence family nutrition. In this respect, their knowledge, attitudes and behaviour about nutrition are responsible for the schooling of future generations. Many aspects of the link between food and health with nutritional behaviour in girls remain, however, unknown. Objectives. To determine the effect of girls attitudes towards the health benefits of food on selected dietary characteristics. Material and Methods. Study included 186 girls aged 13-21 years. Using a food frequency method the three dietary characteristics were obtained; food intake variety, fibre intake and fat intake, all of them expressed by a graded scale. Three validated questionnaires were used; FIVeQ, BSQFVF and BSQF. The girls attitudes towards the health benefits of food were rated from one of the survey’s six parts, comprising of 8 statements from the Health and Taste Attitude Scale (HTAS) accordingly graded. Statistical analyses used logistic regression. Results. The mean index of food intake variety was 28.7 foods/week (ranging 0–60), whilst the mean dietary intakes of fibre and fat were 16.7 points (0-36 range) and 18.2 points (0-52 range), respectively. Girls from the upper tertile with favourable attitudes on food health benefits had an odds ratio (OR) for adequate fat intake (<22 points) of 3.1 (95% CI: 1.28, 7.52; p <0.05), as compared to those from the middle-neutral attitudes tertile, with an OR = 1.00. The ORs for the relatively high food intake variety and acceptable fibre intake were 1.05 in girls from the positive-upper tertiles, which were not significant. Conclusions. The positive attitudes of girls towards the health benefits of food are conducive for making more favourable food choices and lowered dietary fat intake, however this did not significantly affect fibre intake nor food intake variety.
Authors and Affiliations
K. Zaborowicz, J. Czarnocińska, l. Wądołowska, M. Jeżewska-Zychowicz, E. Babicz-Zielińska, W. Kozirok
Keywords
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