| Title: |
Assessing Use of Caloric Information on Restaurant Menus and Resulting Meal Selection in Saudi Arabia: Application of the Theory of Planned Behavior |
| Language: |
English |
| Authors: |
Alkhathami, Areej Ali; Duraihim, Areej Turki; Almansour, Fay Fallaj; Alotay, Ghada Abdulaziz; Alnowaiser, Hadeel Sami; Aboul-Enein, Basil H. (ORCID 0000-0002-4957-2136); Chavarria, Enmanuel A. (ORCID 0000-0001-8418-5361); Benajiba, Nada (ORCID 0000-0002-5533-7626) |
| Source: |
American Journal of Health Education. 2021 52(3):154-163. |
| Availability: |
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 |
| Peer Reviewed: |
Y |
| Page Count: |
10 |
| Publication Date: |
2021 |
| Document Type: |
Journal Articles; Reports - Research |
| Descriptors: |
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 |
| Geographic Terms: |
Saudi Arabia |
| DOI: |
10.1080/19325037.2021.1902885 |
| ISSN: |
1932-5037 |
| 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. |
| Abstractor: |
As Provided |
| Entry Date: |
2021 |
| Accession Number: |
EJ1296309 |
| Database: |
ERIC |