BELIEFS, BEHAVIORS, EXPERIENCES AND KNOWLEDGE ABOUT FRUITS AND VEGETABLES AMONG WORKING ADULTS: AN ANALYSIS USING THE SOCIAL COGNITIVE THEORY

Introduction: Vegetables and fruits (VF) contain a variety of vitamins, minerals, antioxidants and fiber that contribute to the prevention of non-communicable diseases, which affect Mexican adults, particularly those in the working-age. Despite VF benefits, the consumption among Mexican population i...

Full description

Saved in:
Bibliographic Details
Published in:Annals of nutrition and metabolism 2020-01, Vol.76, p.83
Main Authors: Badillo-Camacho, N, Torres-Castro, S, Bernal-Orozco, M F, Torres-Carrillo, N M, Altamirano-Martínez, M B, Cordero-Muñoz, A, Macedo-Ojeda, G
Format: Article
Language:English
Subjects:
Adults
Antioxidants
Audio data
Availability
Cognitive ability
Data analysis
Eating
Eating behavior
Food availability
Food preferences
Fruits
Health behavior
Informed consent
Learning
Minerals
Nutrition
Observational learning
Studies
Supervisors
Taste
Taste preferences
Vegetables
Vitamins
Work environment
Workers
Working conditions
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Introduction: Vegetables and fruits (VF) contain a variety of vitamins, minerals, antioxidants and fiber that contribute to the prevention of non-communicable diseases, which affect Mexican adults, particularly those in the working-age. Despite VF benefits, the consumption among Mexican population is insufficient. Moreover, VF consumption is determined by diverse environmental and cognitive factors. Objectives: To analyze the beliefs, behaviors, experiences and knowledge of workers regarding vegetables and fruits, based on the constructs of the Social Cognitive Theory. Methods: A qualitative exploratory research, with a phenomenological study design in a manufacture and marketing of healing material, personal care and baby products company, located in Guadalajara, Jalisco, Mexico. Qualitative techniques applied were: focus groups with bluecollar workers, in-depth interviews with supervisors, and indirect non-participatory observation. The sessions were audio-recorded and transcribed verbatim, with prior informed consent. The data analysis was conducted using a hybrid approach. Results: Participants were 45 workers (mean age: 41.22 (SD +9.30) years. Workers consume VF mostly once a week. Influencing factors for VF consumption found were negative reinforcements (work environment and the family); absence of facilitators (availability and low cost); and low self-control to improve their consumption due to perceptions, taste and customs. Workers mentioned that they try to control their emotions to avoid these from affecting their eating behaviors. However, lacking knowledge about the VF and the lack of information on culinary techniques prevent workers from having a higher VF intake. Participants indicated to not feel capable to eat VF due to factors such as time and taste. Other negative influencing elements were observational learning (through coworkers and family), and outcome expectations (i.e. the belief that eating VF will improve one's health). Conclusions: The elements that influence worker's VF consumption are: work environment, food availability, taste preferences (which determine low self-control and selfefficacy), knowledge about the benefits of a healthy diet obtained through observational learning, and outcome expectations related to health improvement. Therefore, it is necessary to consider these factors to develop interventions for the improvement of VF intake among workers.
ISSN:0250-6807
1421-9697