Applying the theory of planned behavior to promotion of whole-grain foods by dietitians

Kellie Chase, Marla Reicks, Julie Miller Jones

Research output: Contribution to journalArticlepeer-review

25 Scopus citations

Abstract

The objective of this preliminary study was to apply the theory of planned behavior to explain dietitians' intentions to promote whole-grain foods. Surveys were mailed to a random national sample of registered dietitians to assess knowledge and attitudinal, normative, and control beliefs regarding intention to promote whole-grain foods, with a 39% return rate (n=776, with 628 usable surveys from those working in direct patient care). About half of the respondents had a master's degree, and 58% had substantial experience in the dietetics field. The theory of planned behavior explained intention to promote whole grains to a moderate extent (df=3, F=74.5, R2=0.278, P<.001). Most were positive about the health benefits, and few perceived barriers to promotion. However, many had low levels of knowledge and self-efficacy regarding ability to help clients consume more whole-grain foods. Continuing education for dietitians should use strategies that enhance self-efficacy regarding ability to promote whole-grain foods.

Original languageEnglish (US)
Pages (from-to)1639-1642
Number of pages4
JournalJournal of the American Dietetic Association
Volume103
Issue number12
DOIs
StatePublished - Dec 2003

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