Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 327793
Title Understanding nutrition communication between health professionals and consumers: development of a model for nutrition awareness based on qualitative consumer research
Author(s) Dillen, S.M.E. van; Hiddink, G.J.; Koelen, M.A.; Graaf, C. de; Woerkum, C.M.J. van
Source American Journal of Clinical Nutrition 77 (2003)4(S). - ISSN 0002-9165 - p. 1065S - 1072S.
Department(s) Communication Science
Chair Nutrition and Health over the Lifecourse
MGS
VLAG
Publication type Refereed Article in a scientific journal
Publication year 2003
Keyword(s) focus groups - vegetable consumption - food - information - knowledge - attitudes - fruit - diet
Abstract Background: Consumers have been exposed to nutrition information from a variety of sources, including the family doctor. They are often not aware of their own risk behavior regarding nutrition. Objective: This study sought to assess food associations, conversation topics, interest in food topics, and use of information sources by means of qualitative consumer research. Another aim was to provide a hypothetical model for nutrition awareness that could be tested in a quantitative survey. Design: Three focus groups with 30 Dutch consumers altogether were carried out. Qualitative data were analyzed with the computer software program NUD*IST (QSR, Melbourne) by sorting text blocks into categories, and new themes emerged. In addition, a hypothetical model for nutrition awareness was developed. Results: Consumers associated food most often with safe food, and food safety was the topic most often discussed. Tasty food was the most important food conversation topic. The family doctor was the information source most talked about. Furthermore, consumers possibly lacked some nutrition awareness. Conclusions: Careful analysis revealed new themes (new in the past 10 y), such as concerns about food safety and reconsideration of the roles of family doctors and dietitians. Based on these themes, recommendations for nutrition communication were composed.
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