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Dietary strategies and uptake of reduced fat foods

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Stewart-Knox, Barbara J., Hamilton, J, Parr, H and Bunting, B (2005) Dietary strategies and uptake of reduced fat foods. JOURNAL OF HUMAN NUTRITION AND DIETETICS, 18 (2). pp. 121-128. [Journal article]

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Abstract

Aim This research has sought to identify factors determining consumer uptake and rejection of reduced fat foods. Initial qualitative research implied that use of reduced fat products could be dependent upon which dietary health strategies people adopt. This analysis therefore explores the degree to which various dietary strategies predict uptake of reduced fat products. Method Items were derived from prior qualitative findings and responses to relevant issues surveyed by interview (n = 1004) within selected retail outlets throughout Northern Ireland and England. Results Logistic regression analysis indicated that concern over health, drive to reduce calorie consumption, to increase intake of fish and poultry and fruit and vegetables consistently predicted consumption across a range of reduced fat products. These dietary strategies appeared to predict uptake of reduced fat foods to a greater degree than perceived taste or price. Conclusion The findings imply that for reduced fat foods to achieve universal acceptance promotional messages need to be translated into commonly adopted dietary health strategies.

Item Type:Journal article
Faculties and Schools:Faculty of Life and Health Sciences
Faculty of Life and Health Sciences > School of Biomedical Sciences
Faculty of Life and Health Sciences > School of Psychology
Research Institutes and Groups:Biomedical Sciences Research Institute
Psychology Research Institute
Biomedical Sciences Research Institute > Northern Ireland Centre for Food and Health (NICHE)
Psychology Research Institute > The Bamford Centre for Mental Health and Wellbeing
Psychology Research Institute > Health and Wellbeing
ID Code:11367
Deposited By:Dr Barbara Stewart-Knox
Deposited On:05 Feb 2010 09:42
Last Modified:14 Apr 2014 16:13

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