Open AccessUtilization and preference of nutrition information sources in Australia
Author(s) -
Cash Tracee,
Desbrow Ben,
Leveritt Michael,
Ball Lauren
Publication year - 2015
Publication title -
health expectations
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.314
H-Index - 74
eISSN - 1369-7625
pISSN - 1369-6513
DOI - 10.1111/hex.12198
Subject(s) - credibility , nutrition information , trustworthiness , preference , medicine , nutrition education , the internet , perception , health literacy , environmental health , information overload , family medicine , psychology , gerontology , health care , social psychology , computer science , political science , world wide web , food science , chemistry , neuroscience , law , economics , microeconomics
Background The prevalence of chronic disease in Australia is rising, and poor nutrition behaviour is a modifiable risk factor for many chronic diseases. The utilization of appropriate nutrition information has been recommended to promote optimal nutrition behaviour. Objective To investigate individuals’ utilization and preference of nutrition information sources as well as perceptions of trustworthiness, credibility and effectiveness of sources. Design Cross‐sectional online survey. Setting and Participants Ninety‐four residents of the Gold Coast, Australia. Main Outcome Measures Studied Respondents’ demographic variables, previously utilized and preferred nutrition information sources, perceptions of trustworthiness, credibility and effectiveness of nutrition information sources. Results Dietitians, nutritionists and GP s were the three most preferred sources and were perceived to be most trustworthy, credible and effective. However, the most utilized nutrition information sources were the Internet (62.9%), friends (59.8%), family (58.8%) and magazines (57.7%). Over 30% of respondents reported time to attend appointments as a barrier to accessing their most preferred nutrition information sources. Between 32 and 60% of respondents reported neutral perceptions of the most frequently utilized nutrition information sources in relation to trustworthiness, credibility and effectiveness. Conclusion Individuals frequently receive nutrition information from sources that are not their most preferred and sources that they do not perceive as trustworthy, credible or effective. Further research is warranted on the impact of these discrepancies on overall nutrition‐related health literacy and behaviour.