Kye Su Yeon, Yun E Hwa, Park Keeho
National Cancer Information Center, National Cancer Center, Goyang-si, Gyeonggi-do, South Korea.
Asian Pac J Cancer Prev. 2012;13(4):1495-504. doi: 10.7314/apjcp.2012.13.4.1495.
Improvements in diet can decrease the cancer rates. The aim of the present study was to determine the relationships between self-perception of diet quality and personality, impulsiveness, stress, coping strategy, sense of coherence, self-efficacy, and social support.
This cross-sectional study was conducted using a multiple-stratified random sampling method based on the Korea Census of 2007. In October 2009, investigators conducted 15-minute face-to-face interviews with 1,530 South Korean volunteers who ranged from 30 to 69 years of age without a history of cancer.
Respondents were more likely to perceive that they consumed a healthy diet if they were older than 50 years, lived with a partner, had a monthly family income greater than $4,000 USD, had a low perceived risk of cancer, consumed less alcohol, exercised regularly, had a less agreeable or conscientious personality, had low stress levels, had a high sense of coherence or self-efficacy, and had ample social support.
Psychosocial factors, such as personality, stress, sense of coherence, self-efficacy, and social support, are associated with the self- perception of diet quality. Analysis of the factors that contribute to a perceived healthy diet could assist with the design of educational campaigns.
改善饮食可降低癌症发病率。本研究旨在确定饮食质量的自我认知与人格、冲动性、压力、应对策略、连贯感、自我效能感和社会支持之间的关系。
本横断面研究采用基于2007年韩国人口普查的多分层随机抽样方法。2009年10月，研究人员对1530名年龄在30至69岁之间且无癌症病史的韩国志愿者进行了15分钟的面对面访谈。
如果受访者年龄超过50岁、与伴侣同住、家庭月收入超过4000美元、癌症感知风险较低、饮酒较少、定期锻炼、性格不那么随和或尽责、压力水平较低、连贯感或自我效能感较高且有充足的社会支持，他们更有可能认为自己的饮食健康。
人格、压力、连贯感、自我效能感和社会支持等心理社会因素与饮食质量的自我认知有关。分析有助于形成健康饮食认知的因素可为开展教育活动提供帮助。
