Determining Intention, Fast Food Consumption and their Related Factors among University Students by Using a Behavior Change Theory

Abstract

Background

Today, with the advancement of science, technology and industry, people's lifestyles such as the pattern of people's food, have changed from traditional foods to fast foods. The aim of this survey was to examine and identify factors influencing intent to use fast foods and behavior of fast food intake among students based on the theory of planned behavior (TPB).

Methods

A cross-sectional study was conducted among 229 university students. The study sample was selected and entered to the study using stratified random sampling method. Data were collected using a four-part questionnaire including Participants’ characteristics, knowledge, the TPB variables, and fast food consumption behavior. The study data were analyzed in SPSS software (version 16.0) using descriptive statistics (frequencies, Means, and Standard Deviation) and inferential statistics (t-test, Chi-square, correlation coefficient and multiple regressions).

Results

The monthly frequency of fast food consumption among students was reported 2.7 times. The TPB explained 35%, 23% variance of intent to use fast food and behavior of fast food intake, respectively. Among the TPB variables, knowledge (r=.340, p<0.001) and subjective norm (r=.318, p<0.001) were known as important predictors of intention to consume fast foods - In addition, based on regression analyses, intention (r=.215, p<0.05), perceived behavioral control (r=.205, p<0.05), and knowledge (r=.127, p<0.05) were related to fast food consumption, and these relationships were statistically significant.

Conclusions

The current study showed that the TPB is a good theory in predicting intent to use fast food and the actual behavior. It is supposed that health educators use from the present study results in designing appropriate interventions to improve nutritional status of students.

Background

Over the past few decades, non-communicable diseases such as eczema, asthma, cancer, type 2 diabetes, obesity, etc. have increased in developed countries [1, 2]. Also, these diseases are more prevalent with increasing urbanization in developing countries [3, 4, 5]. The occurrence of many non-communicable diseases is related to diet [6]. Food habits are rooted from cultural, environmental, economic, social and religious factors. An effective factor in the development of chronic diseases is lifestyle, dietary patterns and habits. Inappropriate food habits and unhealthy environments have increased the incidence of non-communicable diseases in the world [7, 8].

Many developing countries with a tendency towards Western dietary culture go away from traditional and local diets [6]. Healthy foods with nutrients have been replaced by new foods called fast foods [9]. Fast food is the food prepared and consumed outside and often in fast food restaurants [10]. Fast food is often highly processed and prepared in an industrial fashion, i.e., with standard ingredients and methodical and standardized cooking and production methods. [10]. In fast food, vitamins, minerals, fiber and amino acids are low or absent but energy is high [9]. Fast food consumption has increased dramatically in the last 30 years in European and American countries [11].

Previous studies reported patterns of inappropriate and harmful food consumption in Iranian children and adolescents [12, 13]. Most fast food customers are adolescents and youth, as these products are quickly and easily produced and relatively inexpensive [14]. One Iranian study shows that 51% of children eat inappropriate snacks and drinks over a week [15]. It is also reported that adults today consume fast food more than previous generations [16]. Faqih and Anousheh reported that 20% of adolescents and 10% of adults consumed sandwiches 3 or more times a week [17].

According to two studies, children and adolescents who consume fast food have received more energy, saturated fat, sodium, carbohydrates and more sugar than their peers, but they have less fiber, vitamin A and C, and less fruit and vegetables [18, 19]. Also, because of the use of oils to fry these foods at high temperatures, these types of foods may contain toxic and inappropriate substances that threaten the health of consumers [20].

In a study in the United States on young people between 13 and 17 years old, it was found that there is a significant relationship between weight gain and obesity with pre-prepared foods [21].According to the Center for Disease Control and Prevention (2007–2008), 17% of children aged 2 to 19 years and 34% of those aged 20 years and older were obese [22]. Many Health problems were caused by human health behavior(e.g. exercising regularly, eating a balanced diet, and obtaining necessary inoculations, etc.) and studying behavior change theories/models provides a good insight into the causes and ways of preventing these problems [23].One of these theories is the Theory of Planned Behavior (TPB), which is a developed form of the Theory of reasoned action (TRA), and describes a healthy behavior that is not fully under the control of a person [24].This theory can successfully predict eating habits and behaviors, and recently this theory has received considerable attention from researchers in identifying norms and beliefs related to the use of fast food [25].

Based on the TPB, intention to conduct a behavior with following three concepts is controlled: 1.Attitudes (positive and negative evaluation of a behavior), 2.Subjective norms (social pressure received from peers, family, health care providers for doing or not doing a given health behavior), 3. Perceived behavior control (This refers to a person's perception of the ease or difficulty of performing the behavior of interest.) [26, 27, 28].

The TPB has been tested on different behaviors such as healthy food choice [31], physical activity [29], and fast food consumption [30]. For instance, the study conducted by Seo et al. showed that fast food consumption behavior was significantly associated with behavioral intention and perceived behavioral control. In addition, their findings highlighted that behavioral intention was significantly related to subjective norm and perceived behavioral control [28].

According to the mentioned materials, the researchers decided to test the study with the aim of investigating and explaining the intention and behavior of fast food consumption and their related factors based on the TPB among Urmia University of Medical Sciences students. The results of this study will increase the awareness and knowledge about fast food and, in addition, its results can be used in research, hospitals and healthcare settings.

Methods

Results

Discussion

This investigation was conducted on a sample of university students to assess the status of their fast-food consumption. It also examined the factors affecting behavioral intent and fast food consumption by applying the TPB. The results of the present study showed that students consumed fast food at an average of 2.7 times a month. Fast food in male students was often reported more than female students. A study on fast food consumption among students at Daejeon School reported monthly frequencies of fast food types: 2.7 for burgers, 2.1 for French fries, 1.8 for chicken [34].Results of Kim study and other similar researches [35, 32] approximately were in line with findings of the present study.

Given that most men do not have the time and skill to make traditional foods, and because of a lot of work, they prefer to turn to fast-foods, and so they are more likely to use fast foods. Meanwhile, the results of some studies indicate that most women are not very happy from high weight and are more likely to reduce their weight [36].Therefore women do not have a positive attitude toward obesogenic foods compared to men [37], which can be a reason for consuming less fast food among women. Instead, the results of a study done by Seo et al. In Korea indicated that fast food consumption among high school students was 4.05 times a month and this consumption was reported among boys more than girls [28]. The results of the Korean study were contrary to the results of the study, meaning that fast food in Korean samples was more than Iranian. The reason for this difference can be traced to factors such as sample size, cultural, social, and economic characteristics of the samples.

Performing and not performing the behavior by a person is a function of several factors based on the theory of planned behavior. One of these factors is the person's intention and desire to do the behavior. Behavioral intention itself is also affected by factors such as attitude, students’ knowledge, social pressure, and perceived behavioral control. In the present study, based on linear regression analysis, students’ knowledge and social pressure were both related to their intention and consume fast foods. That is, students who had the necessary information about nutrition, especially fast foods, had a high intent to choose and consume foods.

Several studies have examined the relationship between knowledge of foods and their contents and attitudes toward fast foods and processed foods or relationship between attitudes toward food additives and food choice behavior [38, 39, 40, 41].Aoki et al. [38] found that information about food and its contents positively or negatively affects attitudes and intentions towards food. They pointed out that food information was important for consumers in choosing food. Back and Lee [42] found that consumers had inadequate and incorrect information about foods, which could affect their attitudes or intent. These studies suggest that providing more information about foods and their compounds can help them to improve their attitude towards foods. Therefore, training on the performance, benefits and safety of foods, including positive and negative sides, should prevent misunderstandings about food supplements and reduce food safety concerns.

The findings of the present investigation showed that subjective norms of students were effective on intent to use fast foods. Friends had the most impact on the plan to eat fast foods, as expected. In addition, the normative beliefs of students were also more positive for friends than family and teachers. This conclusion suggests that most training programs should focus on their friends as a critical group that may affect intent to use fast foods.

Results of some previous studies were similar to findings of the current study. One study conducted by Mirkarimi et al. highlighted that subjective norms had the main role on students’ intent to use fast foods [43]. In the other words, they found that behavioral intention was affected by subjective norms. In addition, the study of Yarmohammadi and et al showed that subjective norms predict intention and behavior [32].

In this study, TPB demonstrated to be a sound conceptual framework for explaining closely35% of the variance in students’ behavioral intention to consume fast-food. Among the TPB variables, subjective norm and knowledge of students were the most important predictors of intention to use fast foods. These findings are consistent with other results that identify that subjective norms have a significant effect on consuming fruits and vegetables [44]. In study of Lynn Fudge, Path analysis highlighted that TPB explained adolescent fast-food behavioral intention to consume fast food. The model identified subjective norms had the strongest relationship with adolescent behavioral intention to consume fast food [45].

The results of this study showed that the attitude toward fast food behavior did not predict intent and the behavior. However, some studies have reported contradictory findings with the study. For example, the findings of Stefanie and Chery's study showed that attitude was a predictor for intent to use healthy nutrition [46]. Yarmohammadi and colleagues stated in their study that attitude was the most important predictor of behavioral intent [32]. In the study of determinants of fast food intake, Dunn et al. has identified attitude as a predictor of the intent of fast food consumption [47]. The results of studies by Seo et al., Ebadi et al., along with the findings of this study, showed that attitude toward fast food consumption is not significantly related to behavioral intention [28, 48].Based on the findings of the current study, fast-food consumption of students was also influenced by some the TPB variables. Multiple linear regression analyses revealed that the constructs of the TPB explained fast food use behaviors with R-squared (R²) of 0.23. In these analyses, intention, perceived behavioral control, and knowledge were known as effective factors on fast-food consumption. Among the TPB constructs, behavioral intention was the most important predictor of fast-food consumption. The intention plays a fundamental role in the theory of planned behavior. The intentions include motivational factors that influence behavior and show how much people want to behave and how hard they try to do the behavior [49]. In study Ebadi et al., regression analysis showed the intention as a predictor of fast food consumption behavior [48].In studies of Stefanie et al and Seo et al, has reported intention as correlate of the behavior [46, 28]. All these studies confirmed and supported this part of our study findings. In addition, the results indicated that perceived behavioral control directly influenced the behavior of fast-food consumption. Some investigations confirmed this portion of our results. For instance, the results of Dunn et al. showed that perceived behavioral control (PBC) and intent predicted the behavior of fast food consumption [47]. Also, in the study of Seo et al., regression analysis showed that fast food consumption behavior was correlated with perceived behavioral control [28].Yarmohammadi et al. found that in predicting behavior, perceived behavioral control along with intention could predict 6% of behavior [32]. Although this study provides valuable knowledge regarding the relationships between behavioral intent and TPB variables, this study, like other studies, has a number of limitations. First, a cross-sectional study was used to examine the relationship between the variables. Due to the fact that in cross-sectional studies, all data are collected in a period of time, as a result, these studies do not have the necessary ability to examine the cause-and-effect relationships between variables. Second, the results of this type of study can only be generalized to populations with similar characteristics and have no generalizability beyond that. Third, since the data of this study were collected using the self-report questionnaire, the respondents may have errors and bias in completing the questionnaire and this can affect the results of the study.

Conclusions

In sum, this study was conducted to identify factors influencing intention and behavior of fast-food consumption among students by using the theory of planned behavior. The findings revealed that changeability of students’ intention to use fast food and their real behavior is dependent on the TPB variables. As this theoretical framework explained 35%, 23% of intent to consume fast-foods and fast-food consumption, respectively. Among the TPB constructs, knowledge and subjective norm were known as the most important predictors of intention to use fast foods. In addition, the results indicated that intention and perceived behavioral control were the most important factors influencing consumption of fast foods among participants. It is imperative that health educators and promoters use these results in designing suitable educational interventions to improve people’s nutritional behavior.

Abbreviations

TPB: Theory of Planned Behavior; TRA: Theory of Reasoned Action; SPSS: Statistical Package for Social Sciences; BMI: Body Mass Index

Declarations

Ethics approval and consent to participate

Research has been presented in the ethics committee of Urmia University of Medical Sciences and has received the code of ethics (IR. UMSU.REC.1397.43). A Written consent was obtained from all participants in this study, and all provisions of the Helsinki Statement on Research Ethics were considered.

Acknowledgements

The article authors hereby express their gratitude to Vice Chancellors for Research of Urmia University of Medical Sciences and Education Department for supporting this study.

Conflict of interest

The authors declared no conflict of interest.

Authors’contributions

All authors contribute in conceive, design of this study. A.D, S.K, A.A and S.M contributed to the design and implementation of the research, to the analysis of the results and to the writing of the manuscript.

Funding

The present article is the result of a proposal approved by the Vice Chancellor for Research at Urmia University of Medical Sciences (No: 2017-2323).

Availability of data and materials

The datasets generated during and/or analyzed during the current study arenot publicly available due to confidentiality of data and subsequent research,but are available from the corresponding author on reasonable request.

Consent for publication

Not applicable.

Competing interests

None of the authors have any competing interests.

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