Organised By
Organised By
1Division of Nutrition & Dietetics, Faculty of Health Sciences, International Medical University.
2Dept of Community Medicine, Faculty of Medicine, International Medical University
ABSTRACT
INTRODUCTION: Food choice is a complex human behaviour and is influenced by many interrelating factors. Therefore, this study was carried out to determine the factors influencing food choices among IMU staffs by using Food Choices Questionnaire (FCQ). A cross sectional study design was used and conducted from March to June 2016. Total of 210 participants were surveyed using a self- administered questionnaire which consists of socio-demographic, FCQ and Knowledge, Attitude and Practice (KAP) of healthy eating. FCQ was used to measure the health-related and non-health related factors that influence people’s food choices. It consists ten factors which are health, mood, convenience, sensory appeal, natural content, price, weight control, familiarity, ethical concern and religion. In this study, p-value <0.05 was statistically significant.
RESULTS: Sensory appeal was the most important factor that affected the food choices among the IMU staffs. Pearson correlation has showed positive association between health, sensory appeal and weight control factors with attitude towards general nutrition. There was also positive association between convenience and price factors with attitude towards Malaysian Dietary Guidelines (MDG). Ethical concern has positive association with healthy eating practices.
CONCLUSION: Sensory appeal was rated the highest factor influencing IMU staff’s food choices. Health, sensory appeal and weight control factors influences attitude towards general nutrition whereas convenience factor and price factor influence attitude towards MDG. Ethical concern does influences healthy eating practices among IMU staffs.
Keywords: Food choices, staffs