Key Dietary Behavioral and Environmental Factors Mediating Dietary Variety Among Japanese Adults with Spinal Cord Injury

Nobuyo Tsunoda; Takayo Inayama; Kikuko Hata; Jun Oka

doi:doi:10.11648/j.ijnfs.20150401.25

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Key Dietary Behavioral and Environmental Factors Mediating Dietary Variety Among Japanese Adults with Spinal Cord Injury

Nobuyo Tsunoda, Takayo Inayama, Kikuko Hata, Jun Oka

Published in International Journal of Nutrition and Food Sciences (Volume 4, Issue 1)

Received: 22 January 2015 Accepted: 6 February 2015 Published: 13 February 2015

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Abstract

Adequate food intake is essential for health and is influenced by dietary behaviors and environments. Therefore, we examined the key behavioral and environmental factors mediating dietary variety as indicator of diet quality in a group of community-dwelling Japanese adults with spinal cord injury (SCI). This study used a cross-sectional design. We mailed a questionnaire survey to 2,731 community-dwelling Japanese adults with SCI, and responses from 841 individuals were analyzed. Dietary variety was assessed as the frequency scores of 10 foods which are major components of the Japanese diet. Correlations between the food frequency scores and dietary behavioral and environmental factors were determined by binominal logistic regression analysis. Additionally, the correlations between these scores and answers to the questions of ‘What is required to choose healthy foods?’ and ‘Where do you get information regarding health and nutrition?’ were determined using a chi-square test. High food frequency scores were positively and significantly associated with the dietary behaviors of ‘Concerning yourself with nutrition and meals for your own health’, ‘Eating breakfast’ and ‘Mealtime conversation about diet/nutrition/cooking with family/friends’, and ‘Having family/neighbors support’ in dietary environments. Regardless of the food frequency scores, ‘Knowledge’ was most frequently required to choose healthy foods, while the high food frequency scores were most significantly related to ‘Family/friends’ as sources of information about health and nutrition. Health self-management, mealtime conversation, and health promotion support from others who also provide knowledge about health and nutrition are the key factors mediating dietary variety among people with SCI.

Published in	International Journal of Nutrition and Food Sciences (Volume 4, Issue 1)
DOI	10.11648/j.ijnfs.20150401.25
Page(s)	111-117
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2015. Published by Science Publishing Group

Keywords

Dietary Variety, Dietary Behavior, Dietary Environment, Health Promotion Support, Spinal Cord

References

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APA Style

Nobuyo Tsunoda, Takayo Inayama, Kikuko Hata, Jun Oka. (2015). Key Dietary Behavioral and Environmental Factors Mediating Dietary Variety Among Japanese Adults with Spinal Cord Injury. International Journal of Nutrition and Food Sciences, 4(1), 111-117. https://doi.org/10.11648/j.ijnfs.20150401.25

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ACS Style

Nobuyo Tsunoda; Takayo Inayama; Kikuko Hata; Jun Oka. Key Dietary Behavioral and Environmental Factors Mediating Dietary Variety Among Japanese Adults with Spinal Cord Injury. Int. J. Nutr. Food Sci. 2015, 4(1), 111-117. doi: 10.11648/j.ijnfs.20150401.25

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AMA Style

Nobuyo Tsunoda, Takayo Inayama, Kikuko Hata, Jun Oka. Key Dietary Behavioral and Environmental Factors Mediating Dietary Variety Among Japanese Adults with Spinal Cord Injury. Int J Nutr Food Sci. 2015;4(1):111-117. doi: 10.11648/j.ijnfs.20150401.25

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@article{10.11648/j.ijnfs.20150401.25,
  author = {Nobuyo Tsunoda and Takayo Inayama and Kikuko Hata and Jun Oka},
  title = {Key Dietary Behavioral and Environmental Factors Mediating Dietary Variety Among Japanese Adults with Spinal Cord Injury},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {4},
  number = {1},
  pages = {111-117},
  doi = {10.11648/j.ijnfs.20150401.25},
  url = {https://doi.org/10.11648/j.ijnfs.20150401.25},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20150401.25},
  abstract = {Adequate food intake is essential for health and is influenced by dietary behaviors and environments. Therefore, we examined the key behavioral and environmental factors mediating dietary variety as indicator of diet quality in a group of community-dwelling Japanese adults with spinal cord injury (SCI). This study used a cross-sectional design. We mailed a questionnaire survey to 2,731 community-dwelling Japanese adults with SCI, and responses from 841 individuals were analyzed. Dietary variety was assessed as the frequency scores of 10 foods which are major components of the Japanese diet. Correlations between the food frequency scores and dietary behavioral and environmental factors were determined by binominal logistic regression analysis. Additionally, the correlations between these scores and answers to the questions of ‘What is required to choose healthy foods?’ and ‘Where do you get information regarding health and nutrition?’ were determined using a chi-square test. High food frequency scores were positively and significantly associated with the dietary behaviors of ‘Concerning yourself with nutrition and meals for your own health’, ‘Eating breakfast’ and ‘Mealtime conversation about diet/nutrition/cooking with family/friends’, and ‘Having family/neighbors support’ in dietary environments. Regardless of the food frequency scores, ‘Knowledge’ was most frequently required to choose healthy foods, while the high food frequency scores were most significantly related to ‘Family/friends’ as sources of information about health and nutrition. Health self-management, mealtime conversation, and health promotion support from others who also provide knowledge about health and nutrition are the key factors mediating dietary variety among people with SCI.},
 year = {2015}
}

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TY  - JOUR
T1  - Key Dietary Behavioral and Environmental Factors Mediating Dietary Variety Among Japanese Adults with Spinal Cord Injury
AU  - Nobuyo Tsunoda
AU  - Takayo Inayama
AU  - Kikuko Hata
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DO  - 10.11648/j.ijnfs.20150401.25
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 111
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PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20150401.25
AB  - Adequate food intake is essential for health and is influenced by dietary behaviors and environments. Therefore, we examined the key behavioral and environmental factors mediating dietary variety as indicator of diet quality in a group of community-dwelling Japanese adults with spinal cord injury (SCI). This study used a cross-sectional design. We mailed a questionnaire survey to 2,731 community-dwelling Japanese adults with SCI, and responses from 841 individuals were analyzed. Dietary variety was assessed as the frequency scores of 10 foods which are major components of the Japanese diet. Correlations between the food frequency scores and dietary behavioral and environmental factors were determined by binominal logistic regression analysis. Additionally, the correlations between these scores and answers to the questions of ‘What is required to choose healthy foods?’ and ‘Where do you get information regarding health and nutrition?’ were determined using a chi-square test. High food frequency scores were positively and significantly associated with the dietary behaviors of ‘Concerning yourself with nutrition and meals for your own health’, ‘Eating breakfast’ and ‘Mealtime conversation about diet/nutrition/cooking with family/friends’, and ‘Having family/neighbors support’ in dietary environments. Regardless of the food frequency scores, ‘Knowledge’ was most frequently required to choose healthy foods, while the high food frequency scores were most significantly related to ‘Family/friends’ as sources of information about health and nutrition. Health self-management, mealtime conversation, and health promotion support from others who also provide knowledge about health and nutrition are the key factors mediating dietary variety among people with SCI.
VL  - 4
IS  - 1
ER  -

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Author Information

Nobuyo Tsunoda

Institute of Regional Vitalization Studies, Toyo University, Gunma, Japan
Takayo Inayama

Graduate School of Human Health Sciences, Tokyo Metropolitan University, Tokyo, Japan
Kikuko Hata

Graduate School of Human Health Sciences, Tokyo Metropolitan University, Tokyo, Japan
Jun Oka

Faculty of Home Economics, Tokyo Kasei University, Tokyo, Japan

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Nobuyo Tsunoda, Takayo Inayama, Kikuko Hata, Jun Oka. (2015). Key Dietary Behavioral and Environmental Factors Mediating Dietary Variety Among Japanese Adults with Spinal Cord Injury. International Journal of Nutrition and Food Sciences, 4(1), 111-117. https://doi.org/10.11648/j.ijnfs.20150401.25

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ACS Style

Nobuyo Tsunoda; Takayo Inayama; Kikuko Hata; Jun Oka. Key Dietary Behavioral and Environmental Factors Mediating Dietary Variety Among Japanese Adults with Spinal Cord Injury. Int. J. Nutr. Food Sci. 2015, 4(1), 111-117. doi: 10.11648/j.ijnfs.20150401.25

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AMA Style

Nobuyo Tsunoda, Takayo Inayama, Kikuko Hata, Jun Oka. Key Dietary Behavioral and Environmental Factors Mediating Dietary Variety Among Japanese Adults with Spinal Cord Injury. Int J Nutr Food Sci. 2015;4(1):111-117. doi: 10.11648/j.ijnfs.20150401.25

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@article{10.11648/j.ijnfs.20150401.25,
  author = {Nobuyo Tsunoda and Takayo Inayama and Kikuko Hata and Jun Oka},
  title = {Key Dietary Behavioral and Environmental Factors Mediating Dietary Variety Among Japanese Adults with Spinal Cord Injury},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {4},
  number = {1},
  pages = {111-117},
  doi = {10.11648/j.ijnfs.20150401.25},
  url = {https://doi.org/10.11648/j.ijnfs.20150401.25},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20150401.25},
  abstract = {Adequate food intake is essential for health and is influenced by dietary behaviors and environments. Therefore, we examined the key behavioral and environmental factors mediating dietary variety as indicator of diet quality in a group of community-dwelling Japanese adults with spinal cord injury (SCI). This study used a cross-sectional design. We mailed a questionnaire survey to 2,731 community-dwelling Japanese adults with SCI, and responses from 841 individuals were analyzed. Dietary variety was assessed as the frequency scores of 10 foods which are major components of the Japanese diet. Correlations between the food frequency scores and dietary behavioral and environmental factors were determined by binominal logistic regression analysis. Additionally, the correlations between these scores and answers to the questions of ‘What is required to choose healthy foods?’ and ‘Where do you get information regarding health and nutrition?’ were determined using a chi-square test. High food frequency scores were positively and significantly associated with the dietary behaviors of ‘Concerning yourself with nutrition and meals for your own health’, ‘Eating breakfast’ and ‘Mealtime conversation about diet/nutrition/cooking with family/friends’, and ‘Having family/neighbors support’ in dietary environments. Regardless of the food frequency scores, ‘Knowledge’ was most frequently required to choose healthy foods, while the high food frequency scores were most significantly related to ‘Family/friends’ as sources of information about health and nutrition. Health self-management, mealtime conversation, and health promotion support from others who also provide knowledge about health and nutrition are the key factors mediating dietary variety among people with SCI.},
 year = {2015}
}

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TY  - JOUR
T1  - Key Dietary Behavioral and Environmental Factors Mediating Dietary Variety Among Japanese Adults with Spinal Cord Injury
AU  - Nobuyo Tsunoda
AU  - Takayo Inayama
AU  - Kikuko Hata
AU  - Jun Oka
Y1  - 2015/02/13
PY  - 2015
N1  - https://doi.org/10.11648/j.ijnfs.20150401.25
DO  - 10.11648/j.ijnfs.20150401.25
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 111
EP  - 117
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20150401.25
AB  - Adequate food intake is essential for health and is influenced by dietary behaviors and environments. Therefore, we examined the key behavioral and environmental factors mediating dietary variety as indicator of diet quality in a group of community-dwelling Japanese adults with spinal cord injury (SCI). This study used a cross-sectional design. We mailed a questionnaire survey to 2,731 community-dwelling Japanese adults with SCI, and responses from 841 individuals were analyzed. Dietary variety was assessed as the frequency scores of 10 foods which are major components of the Japanese diet. Correlations between the food frequency scores and dietary behavioral and environmental factors were determined by binominal logistic regression analysis. Additionally, the correlations between these scores and answers to the questions of ‘What is required to choose healthy foods?’ and ‘Where do you get information regarding health and nutrition?’ were determined using a chi-square test. High food frequency scores were positively and significantly associated with the dietary behaviors of ‘Concerning yourself with nutrition and meals for your own health’, ‘Eating breakfast’ and ‘Mealtime conversation about diet/nutrition/cooking with family/friends’, and ‘Having family/neighbors support’ in dietary environments. Regardless of the food frequency scores, ‘Knowledge’ was most frequently required to choose healthy foods, while the high food frequency scores were most significantly related to ‘Family/friends’ as sources of information about health and nutrition. Health self-management, mealtime conversation, and health promotion support from others who also provide knowledge about health and nutrition are the key factors mediating dietary variety among people with SCI.
VL  - 4
IS  - 1
ER  -

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