Armitage Christopher J
Centre for Research in Social Attitudes, Department of Psychology, University of Sheffield, Sheffield, United Kingdom.
Health Psychol. 2004 May;23(3):319-23. doi: 10.1037/0278-6133.23.3.319.
This study evaluates the effectiveness of an intervention based on the concept of implementation intentions for reducing dietary fat intake. Participants (n=264) completed questionnaires on their motivation to eat a low-fat diet before being randomized to either an experimental condition, which required them to form an implementation intention, or a control condition. Results showed that, after 1 month, fat intake, saturated fat intake, and the proportion of energy derived from fat decreased significantly in the experimental group but not in the control group. This difference could not be explained by differences in motivation between the 2 groups. The findings are discussed in relation to the use of implementation intentions instead of tailored interventions to change behavior in general populations.
本研究评估了基于实施意图概念的干预措施在降低膳食脂肪摄入量方面的有效性。参与者（n = 264）在被随机分配到实验条件（要求他们形成实施意图）或对照条件之前，完成了关于其食用低脂饮食动机的问卷调查。结果显示，1个月后，实验组的脂肪摄入量、饱和脂肪摄入量以及来自脂肪的能量比例显著下降，而对照组则没有。两组之间动机的差异无法解释这种差异。本文结合使用实施意图而非量身定制的干预措施来改变普通人群行为的情况对研究结果进行了讨论。
