Does Nutritional Knowledge Translate into Healthier Dietary Practices: Perceptions and Barriers to Healthy Eating among Indian Adults
DOI:
https://doi.org/10.21048/IJND.2023.60.4.34196Keywords:
Food choices, diet quality, healthy eating habits, healthy food, nutritional knowledge, barriers and enablers, nutritional practicesAbstract
Adequate level of nutritional knowledge need not assure good dietary practices. Perceptions about the link between food and health as well as barriers in following healthy eating practices need to be examined to understand why people choose certain foods over others. The objective of the study was to assess the knowledge, perceptions and practices of adults regarding healthy eating. It is a cross-sectional, observational study where participants were selected purposively from a total of 23 housing colonies from four geographical zones (North, South, East, and West) of Delhi, India. A mixed methods approach was used to study the eating habits of 589 adults (20-40 years of age). A pretested questionnaire was used to gather information on knowledge, perceptions and practices regarding healthy eating. Twelve focus group discussions with 6-8 participants in each group were also conducted. The knowledge and practice scores had a weak positive relationship (p=0.181, p<0.01). Taste, emotional state of mind, social company and convenience influenced the food choices. Barriers such as lack of time to prepare meals, busy work schedules, not having skills to cook meals caused difficulty in following a healthy diet. Raising nutrition literacy levels cannot be the only focus of interventions to improve the quality of diet in a community. The barriers and enablers of a healthy diet need to be addressed in order to facilitate better food choices. A systematic ‘whole of society’ approach can be used to make a more conducive food environment.
Downloads
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2023 Srishti Mediratta, Pulkit Mathur
This work is licensed under a Creative Commons Attribution 4.0 International License.
All the articles published in IJND are distributed under a creative commons license. The journal allows the author(s) to hold the copyright of their work (all usages allowed except for commercial purpose).
Please contact us at editor@informaticsglobal.com for permissions related to commercial use of the article(s).
References
World Health Organization (2020). Factsheet: Healthy Diet. Available at: https://www.who.int/news-room/factsheets/detail/healthy-diet (accessed 16th January 2021).
MoHFW. (2020). Ministry of Health and Family Welfare. Report of Task Force on Balanced and Healthy Diets. Nutrition & IDD Cell. Directorate General of Health Services (DGHS), Government of India.
Popkin, B.M. Relationship between shifts in food system dynamics and acceleration of the global nutrition transition. Nutr. Rev., 2017, 75, 73-82. https://doi.org/10.1093/nutrit/nuw064 DOI: https://doi.org/10.1093/nutrit/nuw064
Mediratta, S. and Mathur, P. Healthfulness of commonly eaten foods in the Indian diet : Comparison using 5 nutrient profiling models. Int. J. Food. Nutr. Sci., 2021, 10, 15-23. https://doi.org/10.4103/ijfans
Reis, F., Alcaire, F., Deliza, R. and Ares, G. The role of information on consumer sensory, hedonic and wellbeing perception of sugar-reduced products: Case study with orange/pomegranate juice. Food Quality and Preference, 2017, 62, 227-236. DOI: https://doi.org/10.1016/j.foodqual.2017.06.005
Naghashpour, M., Mansouri, S., Vadizadeh, A., Cheraghian, B., Fallahi, R. and Vaziri, F. Determinants of nutritional knowledge, attitude, and practice among southwestern Iranian households: A community-based study. Nutr. Health, 2020, 26, 93-102. DOI: https://doi.org/10.1177/0260106020905419
Thakur, S. and Mathur, P. Nutrition knowledge and its relation with dietary behaviour in children and adolescents: A systematic review. Int. J. Adolescent Med. Health, 2021, 34, 381-392. DOI: https://doi.org/10.1515/ijamh-2020-0192
El-Ahmady, S. and El-Wakeel, L. The effects of nutrition awareness and knowledge on health habits and performance among pharmacy students in Egypt. J. Comm. Health, 2017, 42, 213-220. DOI: https://doi.org/10.1007/s10900-016-0245-z
Munt, A.E., Partridge, S.R. and Allman-Farinelli, M. The barriers and enablers of healthy eating among young adults: A missing piece of the obesity puzzle: A scoping review. Obesity Rev., 2017a , 18, 1-17.
Cullerton, K., Donnet, T., Lee, A. and Gallegos, D. Playing the policy game: A review of the barriers to and enablers of nutrition policy change. Public Health Nutr., 2016, 19, 2643-2653. DOI: https://doi.org/10.1017/S1368980016000677
Singh, T., Sharma, S. and Nagesh, S. Socio-economic status scales updated for 2017. Int. J. Res. Med. Sci., 2017, 5, 3264. DOI: https://doi.org/10.18203/2320-6012.ijrms20173029
Hall, J.N., Moore, S., Harper, S.B. and Lynch, J.W. Global variability in fruit and vegetable consumption. Am. J. Prev. Med., 2009, 36, 402-409. DOI: https://doi.org/10.1016/j.amepre.2009.01.029
Ursachi, G., Horodnic, I. A. and Zait, A. How reliable are measurement scales? External factors with indirect influence on reliability estimators. Procedia Economics and Finance, 2015, 20, 679-686. DOI: https://doi.org/10.1016/S2212-5671(15)00123-9
Ozgen, L. Nutritional knowledge, attitudes and practices among university students in Turkey and the US. Anthropol., 2016, 26, 158-166. DOI: https://doi.org/10.1080/09720073.2016.11892144
Perlstein, R., McCoombe, S., Macfarlane, S., Bell, A.C. and Nowson, C. Nutrition practice and knowledge of first-year medical students. J. Biomed. Educ., 2017, 2017, 1-10. DOI: https://doi.org/10.1155/2017/5013670
Abraham, S.R. Noriega, B. and Shin, J.Y. College students eating habits and knowledge of nutritional requirements. J. Nutr. Human Health, 2018, 02, 1-5. DOI: https://doi.org/10.35841/nutrition-human-health.2.1.13-17
Sogari, G., Velez-Argumedo, C., Gómez, M.I. and Mora, C. College students and eating habits: A study using an ecological model for healthy behavior. Nutr., 2018a , 10, 1-16.
Pinho, M.G.M., Mackenbach, J.D., Charreire, H., Oppert, J.M., Bárdos, H., Glonti, K., Rutter, H., Compernolle, S., De Bourdeaudhuij, I., Beulens, J. W. J., Brug, J. and Lakerveld, J. Exploring the relationship between perceived barriers to healthy eating and dietary behaviours in European adults. Eur. J. Nutr., 2018, 57, 1761-1770. DOI: https://doi.org/10.1007/s00394-017-1458-3
Sogari, G., Velez-Argumedo, C., Gómez, M.I. and Mora, C. College students and eating habits: A study using an ecological model for healthy behavior. Nutr., 2018b, 10, 1-16. DOI: https://doi.org/10.3390/nu10121823
Choi, J. Impact of stress levels on eating behaviors among college students. Nutr., 2020, 12, 1241. DOI: https://doi.org/10.3390/nu12051241
Dutt, S., Keyte, R., Egan, H., Hussain, M. and Mantzios, M. Healthy and unhealthy eating amongst stressed students: Considering the influence of mindfulness on eating choices and consumption. Health Psychology Report, 2019, 7, 113-120. DOI: https://doi.org/10.5114/hpr.2019.77913
Park, S., Sung, E., Choi, Y., Ryu, S., Chang, Y. and Gittelsohn, J. Socio-cultural factors influencing eating practices among office workers in Urban South Korea. J. Nutr. Educ. Behavior, 2017, 49, 466-474. DOI: https://doi.org/10.1016/j.jneb.2017.02.005
Clohessy, S., Walasek, L. and Meyer, C. Factors influencing employees’ eating behaviours in the office-based workplace: A systematic review. Obesity Rev., 2019, 20, 1771-1780. DOI: https://doi.org/10.1111/obr.12920
May, J.K., Brady, A., Van Offelen, S. and Johnson, B. Simply good cooking: Online curriculum for the interactive SNAP-Ed classroom. J. Nutr. Educ. Behavior, 2018, 46, 85-87. DOI: https://doi.org/10.1016/j.jneb.2013.04.257
Reicks, M., Kocher, M. and Reeder, J. Impact of cooking and home food preparation interventions among adults: A systematic review (2011-2016). J. Nutr. Educ. Behavior, 2018, 50, 148-172. DOI: https://doi.org/10.1016/j.jneb.2017.08.004
Anderson, J.D., Newby, R., Kehm, R., Barland, P. and Hearst, M.O. Taking steps together: A family- and community-based obesity intervention for urban, multiethnic children. Health Education and Behavior, 2019, 42, 194-201. DOI: https://doi.org/10.1177/1090198114547813
Munt, A.E., Partridge, S.R. and Allman-Farinelli, M. The barriers and enablers of healthy eating among young adults: A missing piece of the obesity puzzle: A scoping review. Obesity Rev., 2017a , 18, 1-17.
Labban, L. Nutritional knowledge assessment of Syrian university students. J. Sci. Society, 2015, 42, 71. DOI: https://doi.org/10.4103/0974-5009.157031
Munt, A.E., Partridge, S.R. and Allman-Farinelli, M. The barriers and enablers of healthy eating among young adults: A missing piece of the obesity puzzle: A scoping review. Obesity Rev., 2017b , 18, 1-17. DOI: https://doi.org/10.1111/obr.12472
Li, C., Mirosa, M. and Bremer, P. Review of online food delivery platforms and their impacts on sustainability. Sustainability (Switzerland), 2020, 12, 1-17. DOI: https://doi.org/10.3390/su12145528
Stephens, J., Miller, H. and Militello, L. Food delivery apps and the negative health impacts for Americans. Front. Nutr., 2020, 7, 1-2. DOI: https://doi.org/10.3389/fnut.2020.00014
Hanoon, Y., Al-Taee, N. and Al-Ani, W. Food label barriers and reasons behind its use among medical college students. Ann. Trop. Med. Public Health, 2020, 23, 1-7. DOI: https://doi.org/10.36295/ASRO.2020.231815
Navarrete-Muñoz, E.M., Torres-Collado, L., Valera-Gran, D., Gonzalez-Palacios, S., Compañ Gabucio, L.M., Hernández-Sánchez, S. and García-de-la-Hera, M. Nutrition labelling use and higher adherence to Mediterranean diet: Results from the DiSA-UMH study. Nutr., 2018, 10, 442. DOI: https://doi.org/10.3390/nu10040442
Julia, C. and Hercberg, S. Nutri-Score: Evidence of the effective-ness of the French front-of-pack nutrition label. Ernahrungs Umschau, 2017, 64, 181-187.
Asioli, D., Aschemann-Witzel, J., Caputo, V., Vecchio, R., Annunziata, A., Næs, T. and Varela, P. Making sense of the “clean label” trends: A review of consumer food choice behavior and discussion of industry implications. Food Res. Int., 2017, 99, 58-71. DOI: https://doi.org/10.1016/j.foodres.2017.07.022
Lima, J.P.M., Costa, S.A., Brandão, T.R.S. and Rocha, A. Food consumption determinants and barriers for healthy eating at the workplace- a university setting. Foods, 2021, 10, 1-13. DOI: https://doi.org/10.3390/foods10040695
Nandi, R., Bokelmann, W., Gowdru, N.V. and Dias, G. Factors influencing consumers’ willingness to pay for organic fruits and vegetables: Empirical evidence from a consumer survey in India. J. Food Products Marketing, 2017, 23, 430-451. DOI: https://doi.org/10.1080/10454446.2015.1048018
Nicholls, R., Perry, L., Duffield, C., Gallagher, R. and Pierce, H. Barriers and facilitators to healthy eating for nurses in the workplace: An integrative review. J. Adv. Nursing, 2017, 73, 1051-1065. DOI: https://doi.org/10.1111/jan.13185
Hirvonen, K., Bai, Y., Headey, D. and Masters, W.A. Affordability of the EAT-Lancet reference diet: A global analysis. The Lancet Global Health, 2020, 8, 59-66. DOI: https://doi.org/10.1016/S2214-109X(19)30447-4
Monsivais, P., Thompson, C., Astbury, C.C. and Penney, T.L. Environmental approaches to promote healthy eating: Is ensuring affordability and availability enough? BMJ (Online), 2021, 372, 549. DOI: https://doi.org/10.1136/bmj.n549
Mozaffarian, D., Angell, S.Y., Lang, T. and Rivera, J.A. Role of government policy in nutrition-barriers to and opportunities for healthier eating. BMJ (Online), 2018, 361, 1-11. DOI: https://doi.org/10.1136/bmj.k2426