Kibr Gesessew, Mulugeta Afework, Bosha Tafese
Department of Food Science and Nutrition, Wollega University, Shambu Campus, Ethiopia.
Department of Public Health, Mekelle University, Mekelle, Ethiopia.
Ecol Food Nutr. 2021 May-Jun;60(3):276-303. doi: 10.1080/03670244.2020.1845164. Epub 2020 Dec 7.
Understanding the drivers of food choice is essential to guide the nutrition interventions and tailor nutrition counseling messages. There is strong evidence from a published study, which demonstrate attention for the need to consider the wide range of drivers during food choice. Due to the large variety of food products on the market, consumers make a multitude of food choice daily. The study aimed to assess major motivational drivers of food choice among randomly selected lactating women aged 15-49 years (423) from Debrebirhan Town using face to face interview. Logistic regression analysis was used to find association b/socio-economic variables and motivational drivers of food choice using SPSS version 20. Candidate variables were selected and transferred using the - a value of less than 0.25, and AOR was reported. Variables with a -value less than 0.05 on multiple variable logistic regressions were taken as significant variables. Influences of religion, price, preparation convenience, health value and taste during food choice were responded by above half of women. From logistic regression, 15-25 years' age and self-employed were linked to religious influence in food choice with AOR (95%CI) of 0.09(0.01-0.48) and 4.13(1.4-12.24). Age (15-25 and 26-35 years), education (no, primary and secondary) and being housewife were associated to choosing of foods for their health value with AOR (95%CI) of 0.26(0.12-0.6), 0.37(0.18-0.76), 0.14(0.04-0.42), 0.25(0.13-0.54), 0.33(0.17-0.66) and 2.5(1.23-5). Only family size (2-4 vs.>4 persons) was associated with price concern in food choice with AOR (95%CI) of 0.39(0.21-0.71). Being divorced, husband headed, 7-12 and13-18 month lactation period, 15-25 and 26-35 years' age were related to preparation convenience of foods with AOR (95%CI) of 5.94(1.13-31.33), 0.42(0.18-0.96), 3.26(1.34-7.93), 4.4(1.81-10.72), 0.16(0.05-0.47) and 0.25(0.11-0.59). Self-management approaches by nutrition education and promotion to change eating behaviors of women, increasing supply and price regulation toward healthy foods are recommended.
了解食物选择的驱动因素对于指导营养干预措施和定制营养咨询信息至关重要。一项已发表的研究提供了有力证据，该研究表明在食物选择过程中需要考虑广泛的驱动因素。由于市场上食品种类繁多，消费者每天都会做出众多食物选择。该研究旨在通过面对面访谈，评估从德布雷伯汉镇随机选取的423名15至49岁哺乳期妇女食物选择的主要动机驱动因素。使用SPSS 20版本进行逻辑回归分析，以找出社会经济变量与食物选择动机驱动因素之间的关联。候选变量通过小于0.25的α值进行选择和转换，并报告比值比（AOR）。多变量逻辑回归中α值小于0.05的变量被视为显著变量。超过半数的女性表示宗教、价格、制备便利性、健康价值和口味在食物选择过程中有影响。逻辑回归显示，15至25岁年龄组和个体经营者与食物选择中的宗教影响相关，AOR（95%置信区间）分别为0.09（0.01 - 0.48）和4.13（1.4 - 12.24）。年龄（15至25岁和26至35岁）、教育程度（无、小学和中学）以及家庭主妇身份与因健康价值而选择食物相关，AOR（95%置信区间）分别为0.26（0.12 - 0.6）、0.37（0.18 - 0.76）、0.14（0.04 - 0.42）、0.25（0.13 - 0.54）、0.33（0.17 - 0.66）和2.5（1.23 - 5）。只有家庭规模（2至4人与>4人）与食物选择中的价格关注相关，AOR（95%置信区间）为0.39（0.21 - 0.71）。离婚、丈夫当家、哺乳期7至12个月和13至18个月、年龄15至25岁和26至35岁与食物制备便利性相关，AOR（95%置信区间）分别为5.94（1.13 - 31.33）、0.42（0.18 - 0.96）、3.26（1.
