College Students' Intention to Select Healthy Snacks: An Application of the Theory of Planned Behavior

Autor/inn/en	Lambert, Laurel G.; Chang, Yunhee; Mann, Georgianna
Titel	College Students' Intention to Select Healthy Snacks: An Application of the Theory of Planned Behavior
Quelle	In: American Journal of Health Education, 51 (2020) 4, S.215-224 (10 Seiten) PDF als Volltext Verfügbarkeit
Sprache	englisch
Dokumenttyp	gedruckt; online; Zeitschriftenaufsatz
ISSN	1932-5037
DOI	10.1080/19325037.2020.1767003
Schlagwörter	College Students; Intention; Behavior Theories; Food; Nutrition; Student Attitudes; Racial Differences; Individual Differences; Predictor Variables + Suchen Sie Ihr Suchwort? Collegestudent; Lebensmittel; Ernährung; Schülerverhalten; Rassenunterschied; Individueller Unterschied; Prädiktor
Abstract	Background: As snacking has become an increasingly important part of adult diet over the past decades, better understanding of the intent to choose healthy snacks is crucial for promotion of healthy eating. Purpose: This study aimed to explain college students' intentions to choose healthy snacks using the Theory of Planned Behavior (TPB). Methods: An online survey of students was conducted in a large public university in the South-eastern U.S. In addition to basic demographics, behavioral intention to choose healthy snacks as well as direct and indirect measures of attitudes, subjective norm, and perceived behavioral control were assessed. Stepwise multiple linear regressions were estimated to determine relationships between constructs. Results: University students' attitude and perceived behavioral control regarding healthy snacking were key predictors of behavioral intention. Controlling for TPB variables, African American students had significantly lower intention to choose healthy snacks. Discussion: TPB is an effective framework in identifying variables predictive of nutrition behaviors and food choices. The study showed that factors outside of TPB also play a role. Translation to Health Practice Education: To improve snacking behaviors, education efforts should include components to increase student motivation and provide resources and ideas to help prepare or purchase healthy snacks. (As Provided).
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Erfasst von	ERIC (Education Resources Information Center), Washington, DC
Update	2024/1/01