Stage of change toward “9-a-day” not “5-a-day” is associated with lower body weight
Abstract
Purpose
This study aims to assess the students’ stage of change (SOC) for fruits and vegetables (FV) consumption using the 5-a-day and 9-a-day patterns; to validate a tool to measure SOC for consuming 5-a-day and 9-a-day of FV; and to investigate the relationship between SOC for FV consumption and body weight among Jordanian college students.
Design/methodology/approach
A cross-sectional study was conducted and included a convenient sample of 788 college students (47.7 per cent men and 52.2 per cent women) who completed validated questionnaires which included socio-demographic data, readiness to consume 5-a-day and 9-a-day servings of FV daily and FV consumption behaviors. Students’ heights and weights were measured. SOC for participants was examined using reparation, contemplation, pre-contemplation, action and maintenance stages.
Findings
A majority (69.9 per cent) of college students were in the pre-contemplation stage with regard to 9-a-day behavior. Females tended to be classified in the action stage more than males (P < 0.001). After controlling for age, gender and energy consumption, a significant (P < 0.05) inverse relationship was found between maintenance or action SOC for consuming 9-a-day behavior and body mass index (BMI). A large proportion of college students were in a pre-action stage for either consuming 5-a-day or 9-a-day of FV. Those students who followed the 9-a-day recommendations had significantly (P < 0.05) lower BMI values that those students in the pre-action stages.
Originality/value
The current study is genuine and original, and valuable in designing new strategies in lowering obesity and its comorbidities.
Keywords
Acknowledgements
Conflict of interest: Authors do not claim any conflict of interest.
Citation
Bawadi, H., Tayyem, R., Muhanna, S., Tuuri, G., Keenan, M.J., Faris, M. and Losso, J. (2017), "Stage of change toward “9-a-day” not “5-a-day” is associated with lower body weight", Nutrition & Food Science, Vol. 47 No. 6, pp. 829-838. https://doi.org/10.1108/NFS-04-2017-0079
Publisher
:Emerald Publishing Limited
Copyright © 2017, Emerald Publishing Limited