Cognitive Determinants of Functional Fiber Food Consumption among the Students in Birjand University of Medical Sciences in 2018

Ensiyeh Norozi; Mitra Moodi; Fatemeh Salmani; Tayebeh Zeinali

doi:10.18502/jnfs.v9i2.15424

Ensiyeh Norozi Department of Public Health, School of Health, Birjand University of Medical sciences, Birjand, Iran;
Mitra Moodi Department of Public Health, School of Health, Birjand University of Medical sciences, Birjand, Iran;
Fatemeh Salmani Social Determinants of Health Research Center, Birjand University of Medical sciences, Birjand, Iran
Tayebeh Zeinali Infectious Diseases Research Center, Birjand University of Medical sciences, Birjand, Iran.

DOI: https://doi.org/10.18502/jnfs.v9i2.15424

Keywords: Behavior; Attitude; Functional food; Dietary fiber.

Abstract

Background: This study aims to investigate cognitive determinants of functional foods (FF) consumption which contain fiber among Iranian students based on the theory of planned behavior (TPB). Methods: A cross-sectional study was carried out between March and May 2018 on the students of Birjand University of Medical Sciences (BUMS). A structured questionnaire was used which was validated with Cronbach’s alpha of 0.78. Results: 515 questionnaires were completed, and the majority of the respondents were females. 20% of the participants were the primary household food purchasers, and familiarity with functional foods was the only effective factor regarding consumption. Subjective norms could predict the students’ consumption of the macaroni which contained fiber. In addition, monthly income of the family had a major effect on having the macaroni containing fiber. The parents’ education also impacted the consumption of these foods. Conclusion: Attitudes and perceived control had a poorer effect on choosing the food containing fiber rather than subjective norms.