Department of Social and Preventive Epidemiology, School of Public Health, University of Tokyo, Tokyo113-0033, Japan.
Nutrition Innovation Centre for Food and Health (NICHE), School of Biomedical Sciences, Ulster University, ColeraineBT52 1SA, UK.
Br J Nutr. 2023 Nov 28;130(10):1795-1805. doi: 10.1017/S000711452300082X. Epub 2023 Apr 5.
To date, a limited number of studies have examined aspects of food choice values and food literacy in relation to some aspects of dietary behaviours. The aim of this cross-sectional study was to comprehensively examine the associations of food choice values and food literacy with diet quality. In total, 2231 Japanese adults aged 19-80 years completed questionnaires asking about food choice values (accessibility, convenience, health/weight control, tradition, sensory appeal, organic, comfort and safety) and food literacy characterised by nutrition knowledge, cooking skills, food skills and eating behaviours (hunger, food responsiveness, emotional overeating, enjoyment of food, satiety responsiveness, emotional undereating, food fussiness and slowness in eating). As a measure of diet quality, the Healthy Eating Index-2015 (HEI-2015) was calculated using a brief-type diet history questionnaire (BDHQ) or a food combination questionnaire (FCQ). In males, after adjustment for potential confounding factors (including age, BMI and the ratio of reported energy intake to estimated energy requirement), the HEI-2015 derived from BDHQ and that derived from FCQ were associated significantly ( ≤ 0·02) and positively with the food choice values of organic and inversely with food fussiness. In females, the HEI-2015 showed positive associations with the food choice values of health/weight control, nutrition knowledge and cooking skills and an inverse association with food fussiness, irrespective of the dietary assessment questionnaire ( ≤ 0·03). In conclusion, this study suggests that several aspects of food choice values and food literacy were associated with diet quality, and the aspects related differed between males and females.
迄今为止，少数研究考察了食物选择价值观和食品素养与某些饮食行为方面的关系。本横断面研究的目的是全面研究食物选择价值观和食品素养与饮食质量的关联。共有 2231 名年龄在 19-80 岁的日本成年人完成了调查问卷，询问了食物选择价值观（可及性、便利性、健康/体重控制、传统、感官吸引力、有机、舒适和安全）和食品素养，包括营养知识、烹饪技能、食品技能和饮食行为（饥饿、食物反应性、情绪性暴饮暴食、享受食物、饱腹感反应性、情绪性少食、挑食和进食缓慢）。作为饮食质量的衡量标准，使用简短型饮食史问卷（BDHQ）或食物组合问卷（FCQ）计算了健康饮食指数-2015（HEI-2015）。在男性中，在调整潜在混杂因素（包括年龄、BMI 和报告的能量摄入与估计的能量需求之比）后，BDHQ 和 FCQ 衍生的 HEI-2015 与有机食品的选择值显著（≤0.02）和正相关，与食物偏好负相关。在女性中，无论使用哪种饮食评估问卷（BDHQ 或 FCQ），HEI-2015 均与健康/体重控制、营养知识和烹饪技能的食物选择值呈正相关，与挑食呈负相关（≤0.03）。总之，本研究表明，食物选择价值观和食品素养的几个方面与饮食质量有关，且这些方面在男性和女性之间存在差异。
