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Communication strategies of the effective promotion of dietary change. - AN0910
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Description
This project is focused on the promotion of dietary change
through information provision. The nature of the barriers to
healthy eating that people experience and the reasons for
people's attitudes towards dietary change are investigated.
As an integral part of this, the relationship between food
consumption, perceived nutrient intake, people's estimates
of the health risks associated with their diets and
attitudes towards dietary change are assessed. Findings from
the initial stages of the research are incorporated into a
series of experimental designs to assess the efficacy of
different information provision stratefies. The most
promising of these approaches are then applied in
'real-life' health promotion contexts. |
Objective
1. To measure the effects of providing people with
information about their own dietary intake on (a) their
optimism about dietary risks (b) their attitudes towards
dietary change and (c) their actual food consumption. 2. To
investigate methods of provideing poeople with more accurate
information about personal dietary risks.
3. To make an assessment of the potential for this work to
be developed in wider-scale health promotion strategies.
4. To assess facilitators and inhibitors to dietary change
based upon current food choice attitude models and models of
behavior change. To use these findings to identify the
message content that is to be developed in effective
communicaton strategies for the promotion of dietary change.
4. To test the efficiancy of the communication strategies 5.
To test the efficacy of communication strategies in
controlled laboratory studies. To identify the factors that
are likely to be effective in health promotion strategies
conducted in 'naturalistic' contexts.
6. To test the efficacy of communication strategies outsie
the laboratory on particular groups for whom such
information is particularly relevant, such as people who
would benefit from dietary change and people who wish to
make dietary changes. |
Time-Scale and Cost
From:
1994
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To:
1997
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Cost: £466,420 |
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Contractor / Funded Organisations
IFR - Institute of Food Research (BBSRC) |
Keywords
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