Share This Article:

Food Perceptions among Adults and Registered Dietitians:Are They Similar?

DOI: 10.4236/fns.2013.410A002    4,120 Downloads   5,920 Views   Citations

ABSTRACT

Purpose: To determine how adults and registered dietitians (RDs) perceived foods according to a frequency continuum, and to assess the differences between them. Methods: A sample of 1002 adults and 566 RDs were recruited. Participants had to associate 51 foods with a frequency continuum (“daily”, “occasional” or “sometimes”). Food groups were created: 1) Canada’s Food Guide’s groups (CFG) (n = 22), 2) High in Fat or High in Sugar foods (HFHS) (n = 16), and 3) Meals (n = 13). Results: CFG were perceived as “daily” foods (adults = 56.8%, RDs = 94.5%), HFHS as “sometimes” foods (adults = 67.2%, RDs = 59.6%) and Meals as “occasional” foods (adults = 75.8%, RDs = 58.2%). Adults (all age groups) perceived that CFG and Meals should be eaten less frequently than RDs (18 to 64 years old). Younger adults perceived these two groups as to be eaten more frequently than older respondents. Adults perceived HFHS as to be consumed less frequently than RDs (no age effect). Conclusions: While adults tend to have more severe perceptions than RDs, results show that their food perceptions are in line with an overall awareness of Canadian nutrition guidelines, suggesting the presence of a relevant popular knowledge about the value of food.

Conflicts of Interest

The authors declare no conflicts of interest.

Cite this paper

K. Cloutier, L. Mongeau, M. Pageau and V. Provencher, "Food Perceptions among Adults and Registered Dietitians:Are They Similar?," Food and Nutrition Sciences, Vol. 4 No. 10A, 2013, pp. 2-8. doi: 10.4236/fns.2013.410A002.

References

[1] American Dietetic Association, “Food Labeling: Definition of the Term ‘Healthy’. American Dietetic Association,” Journal of the American Dietetic Association, Vol. 93, No. 4, 1993, p. 404.
http://dx.doi.org/10.1016/0002-8223(93)92284-5
[2] American Dietetic Association, “Position of the American Dietetic Association: Total Diet Approach to Communicating Food and Nutrition Information,” Journal of the American Dietetic Association, Vol. 107, No. 7, 2007, pp. 1224-1232.
http://dx.doi.org/10.1016/j.jada.2007.05.025
[3] M. C. Paquette, “Perceptions of Healthy Eating: State of Knowledge and Research Gaps,” Canadian Journal of Public Health, Vol. 96, No. S3, 2005, pp. S15-S19,S16-S21.
[4] L. W. Falk, J. Sobal, C. A. Bisogni, M. Connors and C. M. Devine, “Managing Healthy Eating: Definitions, Classifications, and Strategies,” Health Education & Behavior, Vol. 28, No. 4, 2001, pp. 425-439.
http://dx.doi.org/10.1177/109019810102800405
[5] A. M. Hamelin, C. Lamontagne, D. Ouellet, N. Pouliot and H. Turgeon O’Brien, “Healthful Eating: Beyond Food, a Global Concept,” Canadian Journal of Dietetic Practice and Research, Vol. 71, No. 2, 2010, pp. e21-e27. http://dx.doi.org/10.3148/71.2.2010.98
[6] C. Diekman and K. Malcolm, “Consumer Perception and Insights on Fats and Fatty Acids: Knowledge on the Quality of Diet Fat,” Annals of Nutrition and Metabolism, Vol. 54, No. S1, 2009, pp. 25-32.
[7] P. Rozin, M. Ashmore and M. Markwith, “Lay American Conceptions of Nutrition: Dose Insensitivity, Categorical Thinking, Contagion, and the Monotonic Mind,” Health Psychology, Vol. 15, No. 6, 1996, pp. 438-447. http://dx.doi.org/10.1037/0278-6133.15.6.438
[8] M. E. Oakes and C. S. Slotterback, “Prejudgments of Those Who Eat a ‘Healthy’ versus and ‘Unhealthy’ Food for Breakfast,” Current Psychology, Vol. 23, No. 4, 2004, pp. 267-278. http://dx.doi.org/
10.1007/s12144-004-1001-6
[9] M. E. Oakes and C. S. Slotterback, “Judgements of Food Healthfulness: Food Name Stereotypes in Adults over Age 25,” Appetite, Vol. 37, No. 1, 2001, pp. 1-8. http://dx.doi.org/10.1006/appe.2001.0405
[10] M. A. Beydoun, L. M. Powell, X. Chen and Y. Wang, “Food Prices Are Associated with Dietary Quality, Fast Food Consumption, and Body Mass Index among U.S. Children and Adolescents,” Journal of Nutrition, Vol. 141, No. 2, 2011, pp. 304-311. http://dx.doi.org/10.3945/jn.110.132613
[11] R. Povey, M. Conner, P. Sparks, R. James and R. Shepherd, “Interpretations of Healthy and Unhealthy Eating, and Implications for Dietary Change,” Health Education & Research, Vol. 13, No. 2, 1998, pp. 171-183. http://dx.doi.org/10.1093/her/13.2.171
[12] P. Scarborough, M. Rayner, L. Stockley and A. Black, “Nutrition Professionals’ Perception of the ‘Healthiness’ of Individual Foods,” Public Health Nutrition, Vol. 10, No. 4, 2007, pp. 346-353.
http://dx.doi.org/10.1017/S1368980007666683
[13] Ministère de la Santé et des Services Sociaux, “Vision de la Saine Alimentation—Pour la Création d’Environnements Alimentaires Favorables à la Santé,” Gouvernement du Québec, Quebec, 2010.
[14] SOM, “SOM—Enquêtes et Sondage, Recherche Qualitative et Quantitative, Sondages Téléphoniques,” 2012. http://www.som.ca/
[15] SOM, “SOM’s Policies and Practices with Respect to the Protection of Personal Information,” 2004. http://www.som.ca/documents/file/pol_practices.pdf
[16] N. Eikenberry and C. Smith, “Healthful Eating: Perceptions, Motivations, Barriers, and Promoters in Low-Income Minnesota Communities,” Journal of the American Dietetic Association, Vol. 104, No. 7, 2004, pp. 1158-1161. http://dx.doi.org/10.1016/j.jada.2004.04.023
[17] B. M. Margetts, J. A. Martinez, A. Saba, L. Holm, M. Kearney and A. Moles, “Definitions of ‘Healthy’ Eating: A Pan-EU Survey of Consumer Attitudes to Food, Nutrition and Health,” European Journal of Clinical Nutrition, Vol. 51, No. S2, 1997, pp. S23-S29.
[18] A. A. Lake, R. M. Hyland, A. J. Rugg-Gunn, C. E. Wood, J. C. Mathers and A. J. Adamson, “Healthy Eating: Perceptions and Practice (The ASH30 Study),” Appetite, Vol. 48, No. 2, 2007, pp. 176-182. http://dx.doi.org/10.1016/j.appet.2006.08.065
[19] Health Canada, “Eating Well with Canada’s Food Guide,” 2007.
http://www.hc-sc.gc.ca/fn-an/food-guide-aliment/index-eng.php
[20] M. Dickson-Spillmann and M. Siegrist, “Consumers’ Knowledge of Healthy Diets and its Correlation with Dietary Behaviour,” Journal of Human Nutrition and Dietetics, Vol. 24, No. 1, 2011, pp. 54-60. http://dx.doi.org/10.1111/j.1365-277X.2010.01124.x
[21] K. Parmenter, J. Waller and J. Wardle, “Demographic Variation in Nutrition Knowledge in England,” Health Education & Research, Vol. 15, No. 2, 2000, pp. 163-174. http://dx.doi.org/10.1093/
her/15.2.163
[22] S. Ristovski-Slijepcevic, G. E. Chapman and B. L. Beagan, “Engaging with Healthy Eating Discourse(s): Ways of Knowing about Food and Health in Three Ethnocultural Groups in Canada,” Appetite, Vol. 50, No. 1, 2008, pp. 167-178. http://dx.doi.org/10.1016/j.appet.2007.07.001

  
comments powered by Disqus

Copyright © 2019 by authors and Scientific Research Publishing Inc.

Creative Commons License

This work and the related PDF file are licensed under a Creative Commons Attribution 4.0 International License.