Dietary behaviors among fourth graders: A social cognitive theory study approach

Objective: A social cognitive theory (SCT) framework was used to study the impact of factors on children's dietary practices. Methods: A stratified ra ndom sample (n = 717) of fourth grade children was surveyed, Results: Compa red to white children, black children were more likely to consume fewer dai ry, more fat, and more sugar foods; and females were more likely than males to consume more fruits and vegetables and less protein, Model-building pro cedures revealed that self-efficacy, social support, meal preparation invol vement, and fruit/vegetable availability were associated with dietary behav ior. Conclusion: Components fram SCT may prove useful in developing nutriti on education for children.