Perception on Optimal Diet, Diet Problems and Factors Related to Optimal Diet Among Young Adult Women Using Focus Group Interviews: Based on Social Cognitive Theory

Hye Jin Kim; A Reum Lee; Kyung Won Kim

doi:10.5720/kjcn.2016.21.4.332

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Kim, Lee, and Kim: Perception on Optimal Diet, Diet Problems and Factors Related to Optimal Diet Among Young Adult Women Using Focus Group Interviews: Based on Social Cognitive Theory

Research Article

Korean Journal of Community Nutrition 2016; 21(4): 332-343.

Published online: 31 August 2016

DOI: https://doi.org/10.5720/kjcn.2016.21.4.332

Perception on Optimal Diet, Diet Problems and Factors Related to Optimal Diet Among Young Adult Women Using Focus Group Interviews: Based on Social Cognitive Theory

Hye Jin Kim, A Reum Lee, Kyung Won Kim

Food and Nutrition, Seoul Women's University, Seoul, Korea.

Corresponding author: Kyung Won Kim. Food and Nutrition, College of Natural Sciences, Seoul Women's University, 621 Hwarangro, Nowon-gu, Seoul 01797, Korea. Tel: (02) 970-5647, Fax: (02) 976-4049, kwkim@swu.ac.kr

Received 12 August 2016 Revised 19 August 2016 Accepted 23 August 2016

(open-access):

This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

Objectives

Study purpose was to investigate perception on diet, diet problems and related factors among young adult women using focus group interviews (FGI) based on the Social Cognitive Theory (SCT).

Methods

Eight groups of FGI were conducted with 47 female undergraduate or graduate students. Guide for FGI included questions regarding perception on optimal diet, diet problems and cognitive, behavioral, and environmental factors of SCT. FGI were video, audio-taped, transcribed and analyzed by themes and sub-themes.

Results

Subjects showed irregular eating habits (skipping breakfast, irregular meal time) and selection of unhealthy foods as the main diet problems. Regarding cognitive factors related to optimal diet, subjects mentioned positive outcome expectations (e.g., health promotion, skin health, improvement in eating habits, etc.) and negative outcome expectations (e.g., annoying, hungry, expensive, taste). Factors that promoted optimal diet were mainly received from information from mobile or internet and access to menu or recipes. Factors that prevented optimal diet included influence from friends, lack of time and cooking skills. Behavioral factors for optimal diet included behavioral capability regarding snacks, healthy eating and smart food selection. Subjects mentioned mass media (mobile, internet, TV) as the influential physical environment, and significant others (parents, friends, grandparents) as the influential social environment in optimal diet. For education topics, subjects wanted to learn about healthy meals, basic nutrition, disease and nutrition, and weight control. They wanted to learn those aspects by using mobile or internet, lectures (cooking classes), campaign and events.

Conclusions

Study results might be used for planning education regarding optimal diet for young adult women. Education programs need to focus on increasing positive outcome expectations (e.g., health) and behavioral capability for healthy eating and food selection, reducing negative outcome expectations (e.g., cost, taste) and barriers, making supportive environments for optimal diet, and incorporating topics and methods found in this study.

Keywords: optimal diet, factors, young adult women, focus group interview, social cognitive theory

Figures and Tables

Table 1

Focus group interview guide based on social cognitive theory

Table 2

General characteristics of the study subjects

1) Mean±SD

2) n (%)

Table 3

Perception on optimal diet and diety problems of the study subjects

Table 4

The major themes and sub-themes of cognitive factors regarding optimal diet

Table 5

The major themes and sub-themes of behavioral factors regarding optimal diet

Table 6

The major themes and sub-themes of environmental factors regarding optimal diet

Table 7

The major themes and sub-themes for dietary education

Acknowledgments

This work was supported by a research grant from Seoul Women's University (2015).

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ORCID iDs: Kyung Won Kim
https://orcid.org/http://orcid.org/0000-0002-6569-9006
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