ArticlePublic health nutrition2018
Consumer accounts of favourable dietary behaviour change and comparison with official dietary guidelines.
Article in Public health nutrition, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- Improving consumer understanding of dietary health risks using the lens of ultra-processing: an experimental study.BMC public health · 2026Article
- Guidance and Position of RINN22 regarding Precision Nutrition and Nutriomics.Lifestyle genomics · 2025Review
- A qualitative exploration of barriers and facilitators to fruit and vegetable consumption among Uruguayan adults using the social ecological model.Frontiers in public health · 2025Article
- Listening to the voices of adolescents for the design of strategies to promote healthy eating: an exploratory study in a Latin American country.Public health nutrition · 2021Article
- What is healthy eating? A qualitative exploration.Public health nutrition · 2019Article
Corrections and comments
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Authors and funding
9 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
objectiveThe current study aimed to assess Uruguayan consumers' accounts of their own need to change their dietary patterns, their intended changes and the barriers related to doing so, and to compare the intentions and barriers with the recommendations of the national dietary guidelines.
designAn online survey with 2381 Uruguayan employed adults, aged between 18 and 65 years, 65 % females, was conducted. Participants had to answer two open-ended questions related to changes they could make in the foods they eat and/or the way in which they eat to improve the quality of their diet and the reasons why they had not implemented those changes yet. Content analysis using inductive coding by two researchers was used to analyse the responses.
resultsConsumers mainly intended to change consumption of types of foods, particularly eating more fruits, vegetables and legumes and consuming less flour, but also intended to alter their eating patterns. Lack of time and the fact that healthy foods are perceived as being more expensive than unhealthy foods were major barriers to behaviour change. Some of the recommendations of the dietary guidelines, particularly those related to enjoying cooking and meals and engaging in it as a social activity, were not represented in consumer accounts.
conclusionsAccompanying policies to the dietary guidelines need to underline the importance of changes in dietary patterns, including greater enjoyment and sharing food preparation and meals in the company with others, address misconceptions about flour, and provide concrete, consumer-derived recommendations on how to enact the guidelines.
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