Investigating the Consumption Status of Functional Dairy Products in Female Employees of Birjand, Iran, 2022: a Study Based on Stages of Change Model

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

Toorani A.; Moodi M.; Zeinali T.; Salmani F.; Norozi E.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: Iranian Journal of Nutrition Sciences and Food Technology Year:2024 | Volume:19 | Issue:1 Page(s): 73-83

Download Full-Text

Persian Verion

View:

Download:

Cites:

Information Journal Paper

Title

Investigating the Consumption Status of Functional Dairy Products in Female Employees of Birjand, Iran, 2022: a Study Based on Stages of Change Model

Author(s)

Keywords

Dairy productsQ4

Functional foodsQ4

Stages-of-change modelQ4

Female employeesQ4

Abstract

2Background and Objectives: Dairy products are important groups in diets. Consumption of Dairy products decreases risks of breast cancer, cardiovascular diseases and stroke and controls blood pressure. This study was carried out to assess consumption status of functional Dairy products based on the stages of change model in Female employees of Birjand, Iran. Materials & Methods: In this descriptive-analytical study, 534 Female employees of Birjand were selected using stratified sampling method. Study tool included a standard questionnaire on the stages of changing consumption of functional Dairy products. Data were analyzed using SPSS v.19, descriptive statistical test and logistic regression test (p < 0.05). Results: The mean age of women was 40.32 y ±7.6. Based on the model of stages of change, the highest quantity of consumption of functional Dairy products was associated to low-fat yogurt with 54.3% and the lowest quantity of consumption was associated to iron-enriched milk with 11.2%. In total, 35.74% of women consumed functional Dairy products. Regression analysis showed that age, level of education and people's familiarity with functional Dairy products and purchasing from hypermarkets were predictors of functional dairy consumption behaviors in women. Conclusion: Findings showed that people's level of familiarity, age and level of education, as well as purchasing from hypermarkets predicted consumption behaviors of functional Dairy products. Because the two factors of purchasing from the hypermarkets and people's familiarity with these foods included the ability to change and be affected by educational intervention, it is possible to increase the quantity of functional Dairy products by designing and implementing educational interventions.

Cites

No record.

References