The Relationship of Some Psycho-Social Factors to Food Consumption Behavior of Selected Married Men
Ries, Carol Purrington
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https://hdl.handle.net/2142/66008
Description
Title
The Relationship of Some Psycho-Social Factors to Food Consumption Behavior of Selected Married Men
Author(s)
Ries, Carol Purrington
Issue Date
1980
Department of Study
Education
Discipline
Education
Degree Granting Institution
University of Illinois at Urbana-Champaign
Degree Name
Ph.D.
Degree Level
Dissertation
Keyword(s)
Health Sciences, Nutrition
Language
eng
Abstract
In order to increase understanding of the food consumption behavior of married men, data were collected by personal interview from sixty middle- and upper-income males. The typical eating pattern was two to three meals per day plus one to two between-meal snacks. Three meals per week were typically consumed at a commercial eating establishment. Nutrient intakes were estimated using a dietary history method. Mean intakes for males over 50 years of age of protein, calcium, iron, vitamin A, vitamin C, and thiamin were all greater than 100 percent RDA as were intakes of all these nutrients except thiamin (89% RDA) for males 23 to 50 years of age. No relationships were found between dietary quality and the food consumption variables of frequency of eating, frequency of snacking, and frequency of eating at a restaurant.
An assessment of male participation in food-related activities indicated that for these respondents the wife has major responsibility for these activities in the home. Males who were younger, whose wives were employed full-time, and/or whose children were all under six years of age were most likely to participate in meal planning and food purchasing activities. No relationships were found between male participation in food-related activities in the home and dietary quality.
The mean nutrition knowledge score on a 35 item true-false test was 24 (70% of the items answered correctly). No relationships were found between nutrition knowledge and the variables of age, participation in food preparation or purchasing, or dietary quality, but a positive relationship was found between nutrition knowledge and educational level.
Taste was perceived by these respondents to be the most influential factor in food choice, with nutrition/health a distant second. No relationships were found between food preparation participation and the perception of preparation convenience, between nutrition knowledge and the perception of nutrition/health, or between income and the perception of cost as influential in food choice. Slight positive relationships were found between the perception of cost as influential in food choice and both food preparation and food purchasing participation.
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