|
Investigating the Consumption Status of Functional Dairy Products in Female Employees of Birjand, Iran, 2022: a Study Based on Stages of Change Model
|
A Toorani   , M Moodi , T Zeinali *  , F Salmani , E Norozi |
| Department of Nutrition and Food Hygiene, School of Health, Social Determinants of Health Research Center, Birjand University of Medical Sciences, Birjand, Iran , ta.zeinaly@gmail.com |
|
|
Abstract: (97 Views) |
Background and Objectives: Dairy products are important groups in diets. Consumption of dairy products decreases risks of breast cancer, cardiovascular diseases and stroke and controls blood pressure. This study was carried out to assess consumption status of functional dairy products based on the stages of change model in female employees of Birjand, Iran.
Materials & Methods: In this descriptive-analytical study, 534 female employees of Birjand were selected using stratified sampling method. Study tool included a standard questionnaire on the stages of changing consumption of functional dairy products. Data were analyzed using SPSS v.19, descriptive statistical test and logistic regression test
(p < 0.05).
Results: The mean age of women was 40.32 y ±7.6. Based on the model of stages of change, the highest quantity of consumption of functional dairy products was associated to low-fat yogurt with 54.3% and the lowest quantity of consumption was associated to iron-enriched milk with 11.2%. In total, 35.74% of women consumed functional dairy products. Regression analysis showed that age, level of education and people's familiarity with functional dairy products and purchasing from hypermarkets were predictors of functional dairy consumption behaviors in women.
Conclusion: Findings showed that people's level of familiarity, age and level of education, as well as purchasing from hypermarkets predicted consumption behaviors of functional dairy products. Because the two factors of purchasing from the hypermarkets and people's familiarity with these foods included the ability to change and be affected by educational intervention, it is possible to increase the quantity of functional dairy products by designing and implementing educational interventions. |
|
| Keywords: Dairy products, Functional foods, Stages-of-change model, Female employees |
|
|
Full-Text [PDF 628 kb]
(36 Downloads)
|
Article type: Research |
Subject:
nutrition
Received: 2023/09/26 | Accepted: 2023/12/2 | Published: 2024/04/16
|
|
|
|
|
|
|
| Send email to the article author |
|
|
|
| Add your comments about this article |
|
|
|
