Assessing Use of Caloric Information on Restaurant Menus and Resulting Meal Selection in Saudi Arabia: Application of the Theory of Planned Behavior

Autor/inn/en	Alkhathami, Areej Ali; Duraihim, Areej Turki; Almansour, Fay Fallaj; Alotay, Ghada Abdulaziz; Alnowaiser, Hadeel Sami; Aboul-Enein, Basil H.; Chavarria, Enmanuel A.; Benajiba, Nada
Titel	Assessing Use of Caloric Information on Restaurant Menus and Resulting Meal Selection in Saudi Arabia: Application of the Theory of Planned Behavior
Quelle	In: American Journal of Health Education, 52 (2021) 3, S.154-163 (10 Seiten) PDF als Volltext Verfügbarkeit
Zusatzinformation	ORCID (Aboul-Enein, Basil H.) ORCID (Chavarria, Enmanuel A.) ORCID (Benajiba, Nada)
Sprache	englisch
Dokumenttyp	gedruckt; online; Zeitschriftenaufsatz
ISSN	1932-5037
DOI	10.1080/19325037.2021.1902885
Schlagwörter	Foreign Countries; Dining Facilities; Dietetics; Food; Access to Information; Adults; Decision Making; Attitudes; Health Behavior; Correlation; Intention; Eating Habits; Self Control; Predictor Variables; Users (Information); Individual Characteristics; Saudi Arabia + Suchen Sie Ihr Suchwort? Ausland; Mensa; Ernährungslehre; Lebensmittel; Decision-making; Entscheidungsfindung; Attitude; Einstellung; Verhalten; Health behaviour; Gesundheitsverhalten; Korrelation; Ernährungsgewohnheit; Essgewohnheit; Selbstbeherrschung; Prädiktor; Benutzerprofil; Nutzer; Personality characteristic; Personality traits; Persönlichkeitsmerkmal; Saudi-Arabien
Abstract	Background: Beginning in 2019, the Saudi Government required restaurants to post caloric information on menus to facilitate informed meal choices by Saudi consumers. Purpose: To assess the impact on consumer food choices, leveraging TPB, related to caloric information on menus among restaurants in Saudi Arabia. Methods: A cross-sectional study among adult Saudi consumers was conducted. Theoretically based on TPB, data were gathered on the use of caloric information on menus in restaurants across Riyadh. Results: Only 24.4% of participants utilized caloric information on menus to make a meal decision. "Attitude" (r = 0.65), and "perceived behavioral control" (r = 0.62) significantly correlated with "intention." Multiple regression analysis showed that "attitude" (R[superscript 2] = 0.47, P = 0.05), and "perceived behavioral control" (R[superscript 2] = 0.11, P = 0.03) were significant predictors of using caloric information on menus for meal selection. Discussion: Among Saudi participants, the use of caloric information on menus was low in their meal decision. Interestingly, "attitude" was found to be a significant predictor of utilizing caloric information in making a meal decision. Translation to Health Education Practice: Consumer education should consider constructs of the TPB in intervention development and evaluation strategies to influence attitudes toward healthy eating behaviors and enhance the use of caloric information on restaurant menus in making informed meal decisions. (As Provided).
Anmerkungen	Routledge. Available from: Taylor & Francis, Ltd. 530 Walnut Street Suite 850, Philadelphia, PA 19106. Tel: 800-354-1420; Tel: 215-625-8900; Fax: 215-207-0050; Web site: http://www.tandf.co.uk/journals
Erfasst von	ERIC (Education Resources Information Center), Washington, DC
Update	2022/1/01