Wansink Brian, Westgren Randall E, Cheney Matthew M
Cornell University, Ithaca, New York, USA.
Nutrition. 2005 Feb;21(2):264-8. doi: 10.1016/j.nut.2004.06.022.
We assessed how consumption of a functional food relates to different combinations of nutritional knowledge.
American and Canadian subjects were asked by mail survey about their level of knowledge about soy and were assigned to one of four groups based on whether they had 1) no knowledge of soy, 2) attribute-related knowledge of soy, 3) consequence-related knowledge of consuming soy, or 4) both types of knowledge. Content analysis and analysis of variance were performed.
The level of nutritional knowledge about soy did not necessarily influence how much people liked soy but was related to how much people consumed soy. In particular, consumers who were able to link attribute-related knowledge about soy to consequence-related knowledge about consuming soy were much more likely to consume soy than were those who only had one type of knowledge (average P < 0.007).
Nutritional knowledge most likely correlates with consumption when people have attribute-related knowledge of the food and consequence-related knowledge of how it will benefit them. It is not the amount but the type of knowledge that matters. Educational strategies based only on attribute-related knowledge of functional foods and healthy products ("passing the nutrition quiz") may not effectively encourage the actual consumption of the food. Health care professionals and dietitians must link food attributes with personal health consequences when communicating to their patients.
我们评估了功能性食品的消费与不同营养知识组合之间的关系。
通过邮件调查询问美国和加拿大受试者关于大豆的知识水平，并根据他们是否有1）对大豆一无所知、2）与大豆属性相关的知识、3）食用大豆的后果相关知识或4）两种知识，将他们分为四组。进行了内容分析和方差分析。
关于大豆的营养知识水平不一定会影响人们对大豆的喜爱程度，但与人们食用大豆的量有关。特别是，能够将与大豆属性相关的知识与食用大豆的后果相关知识联系起来的消费者比那些只有一种知识类型的消费者更有可能食用大豆（平均P<0.007）。
当人们拥有与食物属性相关的知识以及食用该食物对自身有益的后果相关知识时，营养知识最有可能与消费相关。重要的不是知识的数量，而是知识的类型。仅基于功能性食品和健康产品的属性相关知识（“通过营养测试”）的教育策略可能无法有效地鼓励人们实际消费这些食品。医疗保健专业人员和营养师在与患者沟通时必须将食物属性与个人健康后果联系起来。
