4.7 Article

Food Choice Values and Food Literacy in a Nationwide Sample of Japanese Adults: Associations with Sex, Age, and Body Mass Index

期刊

NUTRIENTS
卷 14, 期 9, 页码 -

出版社

MDPI
DOI: 10.3390/nu14091899

关键词

diet; nutrition; food; value; literacy; knowledge; skill; behavior; sex; age; Japan

资金

  1. Japan Society for the Promotion of Science [18K19727]
  2. Grants-in-Aid for Scientific Research [18K19727] Funding Source: KAKEN

向作者/读者索取更多资源

This study investigates the relationship between food choice values and food literacy in Japanese adults, considering factors such as sex, age, and body mass index. The findings show that females generally have higher values in all variables except for food fussiness, and age has different effects on food choice values and eating behaviors among different age groups. The associations with body mass index are weak.
This cross-sectional study of 2231 Japanese adults described food choice values and food literacy in relation to sex, age, and body mass index. We assessed eight food choice values (accessibility, convenience, health/weight control, tradition, sensory appeal, organic, comfort, and safety, using a 25-item scale), as well as food literacy, which was characterized by nutrition knowledge (using a validated 143-item questionnaire), cooking and food skills (using 14- and 19-item scales, respectively), and eight eating behaviors (hunger, food responsiveness, emotional overeating, enjoyment of food, satiety responsiveness, emotional undereating, food fussiness, and slowness in eating, using the 35-item Adult Eating Behavior Questionnaire). Females had higher means of all the variables than males, except for food fussiness. Compared to participants aged 19-39 and/or 40-59 years, those aged 60-80 years had low means of some food choice values (accessibility, convenience, sensory appeal, and comfort), nutrition knowledge, and all the food approach behaviors (hunger, food responsiveness, emotional overeating, and enjoyment of food) and high means of other food choice values (tradition, organic, and safety) and slowness in eating. Age was inversely associated with cooking and food skills in males, whereas the opposite was observed in females. The associations with body mass index were generally weak. These findings serve as both a reference and an indication for future research.

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