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An Indirect Approach to the Measurement of Nutrient-Specific Perceptions of Food Healthiness
Journal article   Open access   Peer reviewed

An Indirect Approach to the Measurement of Nutrient-Specific Perceptions of Food Healthiness

Marianne Rizk and Teresa Treat
Annals of behavioral medicine, Vol.48(1), pp.17-25
08/2014
DOI: 10.1007/s12160-013-9569-4
PMID: 24317956
url
https://doi.org/10.1007/s12160-013-9569-4View
Published (Version of record) Open Access

Abstract

Enhancing our understanding of food-related perceptions is critical to assist those with eating- and weight-related problems.This study investigated normative and person-specific aspects of perceived food healthiness in terms of nutritional characteristics and the relevance of nutritional knowledge to perceived healthiness.Two hundred sixty-three undergraduate women judged the healthiness of 104 foods and completed nutrient knowledge tasks. Multilevel modeling estimated average and person-specific reliance on and knowledge about nutrients.Participants relied substantially on fat and fiber, moderately on sugar, and minimally on protein. Disordered eating symptoms moderately predicted greater reliance on fat. Nutritional knowledge was highest for sugar and lowest for fiber. Nutritional knowledge and utilization were unrelated.Public health campaigns should educate college-aged women further on the health consequences of sugar and protein consumption. Explicit knowledge of nutrients may not be prioritized when judging food healthiness.
Health Psychology Measurement Medicine & Public Health Nutrition Disordered eating Individual differences General Practice / Family Medicine Healthiness Medicine/Public Health, general

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