{"id":18304,"date":"2016-08-01T00:00:00","date_gmt":"2018-12-03T19:03:17","guid":{"rendered":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/resume-scientifique\/time-to-address-continued-poor-vegetable-intake-in-australia\/"},"modified":"2018-12-03T20:03:17","modified_gmt":"2018-12-03T19:03:17","slug":"time-to-address-continued-poor-vegetable-intake-in-australia","status":"publish","type":"resume","link":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/resume-scientifique\/time-to-address-continued-poor-vegetable-intake-in-australia\/","title":{"rendered":"Time to address continued poor vegetable intake in Australia for prevention of chronic disease."},"content":{"rendered":"

BACKGROUND<\/strong>
\nAustralian and most international Dietary Guidelines recommend people consume more fruits and vegetables (F&V) to maintain a healthy weight and reduce chronic disease risk. Previous Australian and international surveys have shown sub-optimal consumption of F&V.<\/p>\n

OBJECTIVES<\/strong>
\nThis study aimed to assess adults' F&V consumption, knowledge of recommended servings, readiness to change, barriers\/enabling factors, so that this knowledge might be used for campaigns that support improved consumption.<\/p>\n

MATERIAL AND METHODS<\/strong>
\nAn online survey of a representative sample of adults living in New South Wales, Australia (n = 2474) measuring self-reported F&V consumption; attitudes towards F&V consumption; stage of change for increasing F&V; barriers to consumption; and knowledge of cancer-health benefits.<\/p>\n

RESULTS<\/strong>
\nF&V consumption was below recommendations, with vegetable consumption notably low. Only 10% of participants ate at least five servings of vegetables\/day (median intake was two daily servings), and 57% consumed two servings fruit\/day. There was poor recognition that intake of vegetables was inadequate and this was a barrier to improving vegetable consumption; with preferences for other foods, habit and cost also important barriers. Key barriers to increasing fruit intake were habit, preferences for other foods, perishability, and cost. For vegetable consumption, 49% of participants were in the pre-contemplation stage of change, whereas for fruits 56% were in the action\/maintenance stage. Sixty-four percent of respondents believed that eating F&V would protect against cancer, with 56% reporting they thought not eating enough F&V would cause cancer.<\/p>\n

IMPLICATIONS<\/strong>
\nUnderstanding what motivates and prevents people from consuming F&V is important for developing effective health promotion programs. Similar to previous surveys, there has been little shift in F&V consumption. Social marketing campaigns have been shown to improve health-related behaviours, and this study may assist in identifying audience segmentation for better targeted campaigns.<\/p>\n","protected":false},"template":"","mots_cles":[],"class_list":["post-18304","resume","type-resume","status-publish","hentry"],"acf":{"adresse":"Cancer Council NSW, Sydney, Australia. 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