Applying the theory of planned behavior to promotion of whole-grain foods by dietitians.
The objective of this preliminary study was to apply the theory of planned behavior to explain dietitians' intentions to promote whole-grain foods. Surveys were mailed to a random national sample of registered dietitians to assess knowledge and attitudinal, normative, and control beliefs regarding intention to promote whole-grain foods, with a 39% return rate (n=776, with 628 usable surveys from those working in direct patient care). About half of the respondents had a master's degree, and 58% had substantial experience in the dietetics field. The theory of planned behavior explained intention to promote whole grains to a moderate extent (df=3, F=74.5, R(2)=0.278, P<.001). Most were positive about the health benefits, and few perceived barriers to promotion. However, many had low levels of knowledge and self-efficacy regarding ability to help clients consume more whole-grain foods. Continuing education for dietitians should use strategies that enhance self-efficacy regarding ability to promote whole-grain foods.
Chase
Kellie
K
Department of Food Science and Nutrition, University of Minnesota, St Paul, 55108, USA.
Reicks
Marla
M
Jones
Julie Miller
JM
D002983:Clinical Competence; D003625:Data Collection / Q000379:methods; D004046:Dietetics / Q000193:education / Q000379:methods; D002523:Edible Grain / Q000737:chemistry; D005247:Feeding Behavior; D058870:Food, Organic; D006266:Health Education; D007722:Health Knowledge, Attitudes, Practice; D006293:Health Promotion; D006801:Humans; D018673:Nutrition Policy; D011237:Predictive Value of Tests; D020377:Self Efficacy