Influences on food choice and dietary behavior.
Influences on food choice and dietary behavior.
复制标题
对食物选择和饮食行为的影响。
DOI：
10.1159/000083752
复制
发表时间：
2005
影响因子：
--
通讯作者：
R. Shepherd
中科院分区：
文献类型：
--
作者：
R. Shepherd
改变饮食习惯的尝试缺乏效果可能有很多原因。虽然缺乏关于食物和营养成分的信息和知识可能是一个原因，但改变的动机可能更为重要。食物选择，像任何复杂的人类行为一样，受到许多相互关联的因素的影响，包括各种生理、社会和文化因素，在考虑饮食干预措施时需要考虑到这些因素。在很多情况下，人们缺乏改变的动力。这可能与乐观偏见有关，即人们低估了自己相对于他人的各种危险的风险。人们对许多饮食风险的个人风险感觉较小，这与他们对饮食行为的控制以及他们认为自己比平均水平有更好的饮食有关。“变化的阶段”模型是试图解决这些动机问题的可能手段。虽然该模型已经应用于吸烟等各种形式的行为，但将该模型从吸烟转移到饮食行为存在许多问题，包括饮食领域缺乏明确的具体行为和行为改变目标。
There are a number of possible reasons for the lack of effectiveness of attempts at changing dietary behaviors. While lack of information and knowledge about foods and nutrient contents might play a part, motivation to change is likely to be much more important. Food choice, like any complex human behavior, is influenced by many interrelating factors, including various physiological, social and cultural factors, and these need to be taken into account when considering dietary interventions. In many cases people lack motivation to change. This can be related to optimistic bias, where people underestimate the risk to themselves relative to others from a variety of hazards. People feel less at risk personally for many dietary risks and this is related both to the control they feel they have over dietary behaviors and also to their considering themselves to have better diets than the average. The 'stages of change' model is a possible means for trying to address these motivational issues. While this model has been applied to various forms of behavior such as smoking, there are a number of problems transferring such a model from smoking to dietary behaviors, including the lack of clear cut specific behaviors and behavior change targets in the dietary field.
健康行为的阶段理论：概念和方法论问题。
DOI：
10.1037//0278-6133.17.3.290
发表时间：
1998
期刊：
Health psychology : official journal of the Division of Health Psychology, American Psychological Association
影响因子：
--
作者：
Weinstein,ND;Rothman,AJ;Sutton,SR
通讯作者：
Sutton,SR
影响因子：
5.9
作者：
PROCHASKA, JO;DICLEMENTE, CC
通讯作者：
DICLEMENTE, CC