What factors contribute to individuals’ unhealthy eating?
What factors contribute to individuals’ unhealthy eating?
1. Researchers in this study examined the eating behaviors for four types of food. In order to do so, they were required to establish an operational definition to determine the measure of eating behaviors for the four different types of food. The researchers operationally defined eating behaviors with participant scores based off of a questionnaire involving nutritional knowledge, participant demographic information and attitudes. Ajzen and Fishbein’s formula was utilized to predict attitude using the sum of beliefs about outcomes of a behavior multiplied by evaluations of those outcomes. To calculate a total attitude score and the degree of association between the components, the individual attitude numbers were summed altogether. As well, the differences between groups of subjects were assessed. For any given experiment or study, it is of utmost importance that the measures used are considered to be valid and reliable. Validity is defined as the extent to which a measurement and a property are conceptually related. Reliability is the tendency for a measure to consistently produce the same measurement whenever it is used to measure the same condition. In this experiment, the measure of eating behaviors can be considered reliable and valid due to the operational definition set by the researchers; thus, I do not have any concerns with this measure to assess the eating behaviors of the participants of the study.
2. There is a strong, positive correlation between intentions to eat fried foods and the behavior of the actual consumption of these foods. The correlation coefficient between this desire and the behavior itself is 0.77. This number represents the idea that as the desires to consume fried foods increase, it is highly likely that the actual consumption of said foods also increase over time.
3. A few simple calculations are required to find the range and the mean for the carbohydrate section of the
1. Researchers in this study examined the eating behaviors for four types of food. In order to do so, they were required to establish an operational definition to determine the measure of eating behaviors for the four different types of food. The researchers operationally defined eating behaviors with participant scores based off of a questionnaire involving nutritional knowledge, participant demographic information and attitudes. Ajzen and Fishbein’s formula was utilized to predict attitude using the sum of beliefs about outcomes of a behavior multiplied by evaluations of those outcomes. To calculate a total attitude score and the degree of association between the components, the individual attitude numbers were summed altogether. As well, the differences between groups of subjects were assessed. For any given experiment or study, it is of utmost importance that the measures used are considered to be valid and reliable. Validity is defined as the extent to which a measurement and a property are conceptually related. Reliability is the tendency for a measure to consistently produce the same measurement whenever it is used to measure the same condition. In this experiment, the measure of eating behaviors can be considered reliable and valid due to the operational definition set by the researchers; thus, I do not have any concerns with this measure to assess the eating behaviors of the participants of the study.
2. There is a strong, positive correlation between intentions to eat fried foods and the behavior of the actual consumption of these foods. The correlation coefficient between this desire and the behavior itself is 0.77. This number represents the idea that as the desires to consume fried foods increase, it is highly likely that the actual consumption of said foods also increase over time.
3. A few simple calculations are required to find the range and the mean for the carbohydrate section of the