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The Perceptions, Intentions, and Exp...

Bone, Carly A.

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The Perceptions, Intentions, and Expectations of Individuals Who Choose to Follow a Functional Food Regimen.

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	The Perceptions, Intentions, and Expectations of Individuals Who Choose to Follow a Functional Food Regimen./
作者:	Bone, Carly A.
出版者:	Ann Arbor : ProQuest Dissertations & Theses, : 2019,
面頁冊數:	128 p.
附註:	Source: Masters Abstracts International, Volume: 58-05.
Contained By:	Masters Abstracts International58-05(E).
標題:	Nutrition. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=13860921
ISBN:	9781392073131

The Perceptions, Intentions, and Expectations of Individuals Who Choose to Follow a Functional Food Regimen.
Bone, Carly A.

The Perceptions, Intentions, and Expectations of Individuals Who Choose to Follow a Functional Food Regimen. - Ann Arbor : ProQuest Dissertations & Theses, 2019 - 128 p.

Source: Masters Abstracts International, Volume: 58-05.

Thesis (M.S.)--D'Youville College, 2019.

The purpose of this study was to examine the health-related concerns, health-related goals, and perceived benefits and barriers of individuals who choose to follow a functional food regimen. Additionally, to document which functional foods are most commonly consumed and the sources consumers use to gain knowledge about these foods. For the purpose of this study, a functional food is defined as any food that an individual consumes for its potentially positive effect(s) on health beyond basic nutrition. A sample of adults (age ≥ 18), who self-identified as someone who consumes functional foods three or more times per week for a period greater than one week, was recruited using a Facebook post created by the researcher. A link to a researcher-developed questionnaire was provided in the post and qualifying participants ( n = 92) completed it online. Responses were anonymous, and the results were analyzed using descriptive statistics. Results showed the main health-related concern was heart disease, the top perceived benefit was general health and nutrition, and the top perceived barrier was cost. The most common functional food was green tea/other herbal teas and the top information sources were journals and articles. Most reported being somewhat knowledgeable but wanted more information, especially from health care professionals. This study found that many individuals are consuming functional foods to decrease their risk for disease. Registered Dietitians should optimize their knowledge concerning functional foods to provide evidence-based information and to guide consumers on the appropriate use of functional foods.

ISBN: 9781392073131Subjects--Topical Terms:

517777
Nutrition.

The Perceptions, Intentions, and Expectations of Individuals Who Choose to Follow a Functional Food Regimen.
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