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 373294
Title Discrepancy between snack choice intentions and behavior
Author(s) Weijzen, P.L.G.; Graaf, C. de; Dijksterhuis, G.B.
Source Journal of Nutrition Education and Behavior 40 (2008)5. - ISSN 1499-4046 - p. 311 - 316.
DOI https://doi.org/10.1016/j.jneb.2007.08.003
Department(s) Global Nutrition
AFSG Food Quality
VLAG
Publication type Refereed Article in a scientific journal
Publication year 2008
Keyword(s) planned behavior - vegetable consumption - eating behavior - self-efficacy - decisions - attitudes - healthy - humans
Abstract Objective To investigate dietary constructs that affect the discrepancy between intentioned and actual snack choice. Design Participants indicated their intentioned snack choice from a set of 4 snacks (2 healthful, 2 unhealthful). One week later, they actually chose a snack from the same set. Within 1 week after the actual choice, they completed a questionnaire that evaluated several dietary constructs. Setting Worksite cafeterias. Participants Office employees in the Netherlands (N = 585, 65% male, mean age 39.6 years [standard deviation = 9.2], 83% highly educated). Main Outcome Measures Snack choice intentions and actual snack choices (healthful vs unhealthful). Demographic and dietary constructs. Analysis Student t tests, chi-square tests, and logistic regression (P <.05). Results Forty-nine percent of the participants (n = 285) intended to choose a healthful snack. Of this group, 27% (n = 78) chose an unhealthful snack instead. Ninety-two percent (n = 276) of the unhealthful intenders did indeed choose an unhealthful snack. None of the dietary constructs significantly predicted the failure to enact a healthful snack choice intention. Conclusions and Implications Although a substantial discrepancy between healthful intentions and actual snack choice was demonstrated, the evaluated constructs do not adequately measure the psychological process by which intention is converted into practice. Further studies are required to further investigate this process.
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