Reported adoption of dietary fat and fiber recommendations among consumers

Objective To identify constraints in adopting dietary fat and fiber recomme ndations. Design A questionnaire was mailed to a sample of the general population, a convenience sample of persons, vith heart disease and cancer in 11 states, and registered dietitians in 5 states. The survey included questions on dem ographic and attitudinal factors that were correlated with specific practic es to reduce fat intake and increase fiber intake. Setting From the general population sample of 6,206 those selected eligible respondents (return rate of 51.5%), were respondents who indicated that th ey would adopt a dietary recommendation if it were good for them (n = 2,682 ). Subsamples from the general population were matched to 362 registered di etitians and 147 persons with cancer or heart disease on selected demograph ic variables. Factors associated with adoption of specific behaviors were i dentified. Statistical analysis performed Statistical analysis included chi (2), facto r analysis, and analysis of variance. Results The majority of persons who said they would adopt a fat-reducing be havior if it were good for their health reported practicing that behavior o ften or usually. More than 60% reported consuming whole grains; however, on ly 15% reported eating fruits and vegetables frequently. Among the general population sample, those more likely to practice a behavior had the followi ng characteristics: female, college educated, older than 60 years , white, higher income, no children younger than 18 years, perceived health status a s excellent, and absence of chronic disease. Resistered dieticians and thos e with with chronic disease were also more likely to follow dietary fat and fiber recommendations. Applications Nutrition education messages that lead to increased consumptio n of dietary fiber need to be developed. Nutrition educators should provide strategies for consumers for increasing use of fruits and vegetables in al l meals. Good taste and convenience are critical components. The food indus try may assist by providing a wider array of convenience entrees or side di shes that feature produce and whole grains.