Association of Cancer Prevention-Related Nutrition Knowledge, Beliefs, and Attitudes to Cancer Prevention Dietary Behavior |
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| Authors: | LISA HARNACK DrPH RD GLADYS BLOCK PHD AMY SUBAR PhD RD SYLVIA LANE PhD RICHARD BRAND PhD |
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| Affiliation: | aAt the time of the research, L. Harnack was a doctoral student in the Public Health Nutrition Program at the University of California at Berkeley. She is currently a research associate in the Division of Epidemiology at the University of Minnesota, Minneapolis, USA.;bG. Block is a professor in the Division of Public Health, Biology, and Epidemiology, and S. Lane is professor emerita of Agricultural and Resource Economics and Policy at the University of California at Berkeley. At the time of the study, R. Brand was a professor in the Division of Biostatistics and Information Sciences at the University of California at Berkeley; currently, he is a professor and the head of the Division of Biostatistics at the University of California at San Francisco, USA.;cA. Subar is a research nutritionist in the Division of Cancer Prevention and Control of the National Cancer Institute, Bethesda, Md, USA. |
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| Abstract: | Objective To examine the relationship of cancer prevention-related nutrition knowledge, beliefs, and attitudes to cancer prevention dietary behavior.Subjects/setting Noninstitutionalized US adults aged 18 years and older.Methods Data collected in the 1992 National Health Interview Survey Cancer Epidemiology Supplement were analyzed. The supplement included questions to ascertain knowledge, beliefs, and attitudes and a food frequency questionnaire to ascertain nutrient intake.Statistics Multivariate linear regression modeling was conducted to assess the hypothesized relationships.Results After adjustment for relevant covariates (age, sex, education, total energy, perceived barriers to eating a more healthful diet), knowledge and belief constructs were predictive of dietary behavior. Specifically, fat, fiber, and fruit and vegetable intakes more closely approximated dietary recommendations for persons with more cancer-prevention knowledge. The strength of the associations between these constructs and dietary behavior varied in some cases according to level of education and perceived barriers to eating a healthful diet. Of the perceived barriers to eating a healthful diet, perceived ease of eating a healthful diet was most strongly and consistently predictive of intake.Conclusions Research findings challenge dietetics practitioners to design diet- and health-promotion programs and activities that not only educate the public about the importance of diet to health, but also address barriers to dietary change. |
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