What are the perceptions of healthy food choices? A cross-sectional study from Saudi Arabia

Main Article Content

Nawal A. Alissa

Keywords

attitudes, healthy food choices, knowledge, perceptions, Saudi Arabia

Abstract

Previous studies conducted in Saudi Arabia demonstrated dietary patterns or energy/nutrient intakes with limited information about Saudi’s perception about healthy food choices. Insights in the perceptions of healthy food choices are critical for developing targeted interventions to support Saudi population with the goal of improving healthy eating behaviors and, as a result, lowering the risk of diet-related diseases. Therefore, this study aimed to assess knowledge, attitude as well as the practice of people about healthy food choices in Saudi Arabia. The study employed a descriptive cross-sectional design with 303 participants included in the analysis. The population settings were at three primary healthcare centers in Tabuk city of Saudi Arabia. Data were collected through self-administered paper–pencil surveys to assess the knowledge, attitude, and practices of healthy food choices. Data were analyzed using the SPSS statistical software version 26. The results revealed that participants in this study performed above average in terms of their perceptions (knowledge, attitude, and practice) of healthy food choices. The major findings of this study showed that statistically significance difference was found between the place of residence in relation to the practices of healthy food choices (F 7,238 and p < 0.05). A significant association was observed between knowledge of healthy food choices and marital status. Multiple comparisons post hoc tests indicated that the married group was a significantly different group at α = 0.044. Additionally, the relationship between monthly income groups and attitudes was statistically significant, with p < 0.05. Findings of this study could assist health educators in developing appropriate programs, awareness messages, and community campaigns to improve perceptions about healthy food choices. The findings observed that considering why practicing healthy food choices that could lower the risk of diseases and promote optimal health could be a challenge.

Abstract 426 | PDF Downloads 227 HTML Downloads 0 XML Downloads 28

References

Alhyas L., McKay A., Balasanthiran A. and Majeed A. 2011. Prevalence of overweight, obesity, hyperglycemia, hypertension and dyslipidaemia in the Gulf: systematic review. J Royal Soc Med. 2(55): 2–23.

Al-Jaroudi D., Ghaith R., Al-Usaimi K. and Al-Badr A. 2016. Beliefs of nutrition and healthy lifestyle among women in a hospital setting. Prensa Med Argent. 102(2): 1–7. 10.4172/lpma.1000202

Althumiri N.A., Basyouni M.H., AlMousa N., Al Juwaysim M.F., Almubark R.A., Bin Dhim N.F., et al. 2021. Obesity in Saudi Arabia in 2020: prevalence, distribution, and its current association with various health conditions. Healthcare. 9: 311. 10.3390/healthcare9030311

Amanat A., Al Naabi A. et al. 2020. Assessment of nutritional knowledge, dietary habits, nutrient intake and nutritional status of Omani University students. Can J Clin Nutr. 8(2): 35–52. 10.14206/canad.j.clin.nutr.2020.02.04

Aranceta J. and Serra Majem L. 2011. Objetivos nutricionales para la población española. Consenso de la Sociedad Española de Nutrición Comunitaria. Rev Esp Nutr Comunitaria. 17(4): 178–199.

Bin Sunaid F.F., Al-Jawaldeh A., Almutairi M.W., Alobaid R.A., Alfuraih T.M., Bensaidan F.N., Alragea A.S., Almutairi L.A., Duhaim A.F., Alsaloom T.A., et al. 2021. Saudi Arabia’s healthy food strategy: progress & hurdles in the 2030 road. Nutrients. 13: 2130. 10.3390/nu13072130

Boddy G., Booth A. and Worsley A. 2019. What does healthy eating mean? Australian teachers’ perceptions of healthy eating in secondary school curricula. Health Educ. 119(4): 277–290. 10.1108/HE-04-2019-0018

Drewnowski A. and Fulgoni V.L. 2020. New nutrient rich food nutrient density models that include nutrients and MyPlate food groups. Front Nutr. 7: 107. 10.3389/fnut.2020.00107

Farivar F., Heshmat R., Aemati B., Abbaszadeh Ahranjani S., Keshtkar A., Sheykh-ol-Eslam R. and Nadim A.H. 2009. Knowlwdge, attutide and practice of urban households toward principles of nutrition. Iran J Epidemiol. 5(2): 11–18.

Ferrão A.C., Guiné R.P., Correia P., Ferreira M., Cardoso A.P., Duarte J., et al. 2018. Perceptions towards a healthy diet among a sample of university people in Portugal. Nutr Food Sci. 48(4): 669–688. 10.1108/NFS-10-2017-0205

Ibahrine M. 2015. Pitfalls of glocalisation and promises of Islamic branding. The case of IKEA in Saudi Arabia. Available at: http://www.academia.edu/9842440/Pitfalls_of_Glocalisation_and_Promises_of_Isamic_Branding_The_Case_of_IKEA_in_Saudi_Arabia

Kana’An, H., Saadeh R., Zruqait A. and Alenezi M. 2022. Knowledge, attitude, and practice of healthy eating among public school teachers in Kuwait. J Public Health Res. 11(2): 1–6. 10.4081/jphr.2021.2223

Kolte A., Mahajan Y. and Vasa L. 2022. Balanced diet and daily calorie consumption: consumer attitude during the COVID-19 pandemic from an emerging economy. Plos One, 17(8): e0270843. 10.1371/journal.pone.0270843

Lynch M. 2015. Kindergarten food familiarization. An exploratory study of teachers’ perspectives on food and nutrition in kindergartens. Appetite. 87: 46–55. 10.1016/j.appet.2014.12.200

Machin L., Antunez L., Curutchet M.R. and Ares G. 2020. The heuristics that guide healthiness perception of ultra-processed foods: a qualitative exploration. Public Health Nutr. 4: 1–9. 10.1017/S1368980020003158

Mahfouz A., Khan M., Mostafa O., Shatoor A., Daffalla A. and Hassanein M. 2011. Nutrition, physical activity, and gender risks for adolescent obesity in southwestern Saudi Arabia. Saudi J Gastroenterol. 17(5): 318–321.

Mailinda E. and Lestari R.F. 2019. The relationship between level of knowledge and attitude towards behavior in choosing healthy snacks of 4th and 5th grade students. Enfermeria Clin. 29: 81–84. 10.1016/j.enfcli.2018.11.026

Mete R., Shield A., Murray K., Bacon R. and Kellett J. 2019. What is healthy eating? A qualitative exploration. Public Health Nutr. 22(13): 2408–2418. 10.1017/S1368980019001046

Moradi-Lakeh M, El Bcheraoui C, Afshin A, Daoud F, AlMazroa MA, Al Saeedi M, et al. 2017. Diet in Saudi Arabia: findings from a nationally representative survey. Public Health Nutr. 20(6): 1075–1081. 10.1017/S1368980016003141.

Musaiger A., Takruri H., Hassan A. and Tarboush H. 2010. Food-based dietary guidelines for the Arab Gulf countries. J Nutr Metab. 1(1): 2–15.

Paquette M. C. 2005. Perceptions of healthy eating: state of knowledge and research gaps. Canadian J Public Health. 96(Suppl 3): S16. 10.1007/BF03405196

Pilgrim-Hector J. 2016. Perception of nutrition and utilization of healthy food ideas when making food choices. Walden Dissertations and Doctoral Studies, No. 2575. Walden University Scholar Works. [email protected].

Plasek B., Lakner Z. and Temesi A. 2020. Factors that influence the perceived healthiness of foodreview. Nutrients. 12: 1881. 10.3390/nu12061881

Rawas H.O., Yates P., Windsor C. and Clark R.A. 2012. Cultural challenges to secondary prevention: implications for Saudi women. Collegian. 19(1): 51–57. 10.1016/j.colegn.2011.12.00.

Sabur A.M., Alsharief L.A. and Amer S.A. 2022. Determinants of healthy food consumption and the effect of Saudi food related policies on the adult Saudi population, a national descriptive assessment 2019. Curr Res Nutr Food Sci J. 10(3): 1058–1076. 10.12944/CRNFSJ.10.3.21

Salem V., Al Husseini N., Abdul Razack H.I., Naoum A., Sims O.T., Alqahtani S.A. 2022. Prevalence, risk factors, and interventions for obesity in Saudi Arabia: a systematic review. Obes Rev. 23(7): e13448. 10.1111/obr.13448

Sharma S, Dortch KS, Byrd-Williams C, et al. 2013. Nutrition-related knowledge, attitudes, and dietary behaviors among head start teachers in Texas: a cross-sectional study. J Acad Nutr Diet. 113: 558–562. 10.1016/j.jand.2013.01.003

Siu K. and Drewnowski A. 2023. Toward a new definition of “healthy” foods–issues and challenges. Curr Develop Nutr. 100080. 10.1016/j.cdnut.2023.100080

Wahl D.R., Villinger K., König L.M., Ziesemer K., Schupp H.T. and Renner B. 2017. Healthy food choices are happy food choices: evidence from a real life sample using smartphone-based assessments. Sci Rep. 7(1): 17069. 10.1038/s41598-017-17262-9

Walaa M.A., Alamri A.A, Mahrous A.A., Alharbi B.M, Almohaimeed J.S., Hakeem M.I., et al. 2020. Knowledge, attitudes, and practices toward added sugar consumption among female undergraduate students in Madinah, Saudi Arabia: a cross-sectional study. Nutrition. 79–80: 110936. 10.1016/j.nut.2020.110936

World Health Organization (WHO). 2021. Obesity and overweight key facts. Available online at: https://www.who.int/news-room/fact-sheets/detail/obesity-and-overweight.