Utilization and preference of nutrition information sources in Australia

Bibliographic Data

ID19508100
AuthorsTracee Cash (0000-0001-9637-483X, School of Allied Health Sciences Griffith University Gold Coast QLD Australia), Ben Desbrow (0000-0003-3756-8866, School of Allied Health Sciences & Griffith Health Institute Griffith University Gold Coast Qld Australia), Michael Leveritt (School of Human Movement Studies The University of Queensland Brisbane Qld Australia), Michael D Leveritt (0000-0003-1326-5625, The University of Queensland), Lauren Ball (0000-0002-5394-0931, School of Allied Health Sciences & Griffith Health Institute Griffith University Gold Coast Qld Australia, corresponding author)
Year2015
Volume18
Issue6
Pages2288-2295
Publication date2015-12-01
Peer ReviewedYes
Open AccessYes
TypeARTICLE
VenueHealth Expectations (JOURNAL)
Journal identifiersISSN: 1369-6513 • E-ISSN: 1369-7625
PublisherWiley (PUBLISHER • GB)
DOI10.1111/hex.12198
PMID24798108
OpenAlexW2066801566
LanguageEN
Citations received9
References cited14

BACKGROUND: The prevalence of chronic disease in Australia is rising, and poor nutrition behaviour is a modifiable risk factor for many chronic diseases. The utilization of appropriate nutrition information has been recommended to promote optimal nutrition behaviour. OBJECTIVE: To investigate individuals' utilization and preference of nutrition information sources as well as perceptions of trustworthiness, credibility and effectiveness of sources. DESIGN: Cross-sectional online survey. SETTING AND PARTICIPANTS: Ninety-four residents of the Gold Coast, Australia. MAIN OUTCOME MEASURES STUDIED: Respondents' demographic variables, previously utilized and preferred nutrition information sources, perceptions of trustworthiness, credibility and effectiveness of nutrition information sources. RESULTS: Dietitians, nutritionists and GPs were the three most preferred sources and were perceived to be most trustworthy, credible and effective. However, the most utilized nutrition information sources were the Internet (62.9%), friends (59.8%), family (58.8%) and magazines (57.7%). Over 30% of respondents reported time to attend appointments as a barrier to accessing their most preferred nutrition information sources. Between 32 and 60% of respondents reported neutral perceptions of the most frequently utilized nutrition information sources in relation to trustworthiness, credibility and effectiveness. CONCLUSION: Individuals frequently receive nutrition information from sources that are not their most preferred and sources that they do not perceive as trustworthy, credible or effective. Further research is warranted on the impact of these discrepancies on overall nutrition-related health literacy and behaviour

Credibility · Environmental health · Family medicine · Health care · Health literacy · Information overload · Nutrition Education · Nutrition information · Perception · Political science · Preference · The Internet · Trustworthiness · World Wide Web · Computer Science · Consumer Attitudes and Food Labeling · Health Literacy and Information Accessibility · Medicine · Obesity and Health Practices · Psychology · Social Psychology · Food Science · Gerontology

Tools

Open DOISci-HubOpen Access