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Communication strategies of the effective promotion of dietary change. - AN0910

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

To: 1997

Cost: £466,420
Contractor / Funded Organisations
IFR - Institute of Food Research (BBSRC)
Keywords