Related Experiment Video
Updated: May 2, 2026
04:46
'Boden Food Plate': Novel Interactive Web-based Method for the Assessment of Dietary Intake
Published on: September 18, 2018
6.8K
Relationship between nutrition knowledge and dietary intake.
Inge Spronk1, Charina Kullen2, Catriona Burdon3
1Division of Human Nutrition, Wageningen University, Bomenweg 2, 6703 HD Wageningen, The Netherlands.
The British Journal of Nutrition
|March 14, 2014
Summary
Higher nutrition knowledge is weakly linked to better dietary intake, especially fruit and vegetable consumption, in adults. More high-quality research is needed to confirm this relationship and inform public health policy.
Area of Science:
- Nutrition Science
- Public Health
Background:
- Nutrition knowledge is a key component of health literacy.
- Low health literacy is linked to adverse health outcomes.
- Understanding the link between nutrition knowledge and dietary intake is crucial for public health.
Purpose of the Study:
- To systematically review the association between nutrition knowledge and dietary intake in adults.
- To identify the strength and direction of this relationship.
- To highlight gaps in current research.
Main Methods:
- Systematic review of original research articles published until November 2012.
- Inclusion criteria: quantitative assessment of both nutrition knowledge and dietary intake with statistical association.
- Searched multiple databases using terms related to nutrition knowledge and dietary intake.
Main Results:
- Twenty-nine studies were included, mostly in community (n=22) versus athletic (n=7) populations.
- A meta-analysis was not possible due to methodological heterogeneity.
- 65.5% of studies found a significant, positive, but weak association (r<0.5) between higher nutrition knowledge and better dietary intake, particularly fruit and vegetable consumption.
Conclusions:
- A weak positive association exists between nutrition knowledge and dietary intake.
- Study quality varied, with limited representation from lower socio-economic status groups.
- Further well-designed studies using validated methods are essential to clarify this relationship and inform nutrition education and policy.
Related Concept Videos
01:28Chronic Kidney Disease III: Interprofessional Care
679
Chronic kidney disease (CKD) requires collaborative and comprehensive management. CKD progresses through stages and can lead to end-stage kidney disease (ESKD) if untreated. Interprofessional collaboration and patient education are crucial, enabling patients to manage their health and improve their quality of life.Diagnostic approach for chronic kidney diseaseThe diagnosis of CKD primarily focuses on the glomerular filtration rate (GFR), which assesses kidney function by measuring how well...
679
01:30Regulation of Food Intake
2.8K
Short-term regulation of food intake primarily involves neural signals from the gastrointestinal (GI) tract, blood nutrient levels, and GI tract hormones. Communication between the gut and brain via vagal nerve fibers plays a significant role in evaluating the contents of the gut. Clinical studies have shown that protein ingestion produces a more prolonged response in these nerve fibers compared to an equivalent amount of glucose. Additionally, the activation of stretch receptors caused by GI...
2.8K
02:20Correlations
34.7K
Correlation means that there is a relationship between two or more variables (such as ice cream consumption and crime), but this relationship does not necessarily imply cause and effect. When two variables are correlated, it simply means that as one variable changes, so does the other. We can measure correlation by calculating a statistic known as a correlation coefficient. A correlation coefficient is a number from -1 to +1 that indicates the strength and direction of the relationship between...
34.7K
01:19Energy Balance
1.5K
The human body gets energy from the three macronutrients: carbohydrates, proteins, and fats. Energy is released when the chemical bonds in the organic compounds present in the food are broken down. The energy content of food is measured in kilocalories (kcal), defined as the amount of heat required to raise the temperature of one kilogram of water by one degree Celsius. This value is determined by measuring the temperature change of the water surrounding a calorimeter after the complete...
1.5K
02:16Self-Schemas
24.8K
In general, a schema is a mental construct consisting of a cluster or collection of related concepts (Bartlett, 1932). There are many different types of schemata, and they all have one thing in common: schemata are a method of organizing information that allows the brain to work more efficiently. When a schema is activated, the brain makes immediate assumptions about the person or object being observed.
24.8K
01:29Assessment of the Gastrointestinal System II: Health Perception Pattern
636
Assessing the gastrointestinal (GI) system is a complex process that begins with collecting subjective data. This data, collected through patient interviews, provides crucial insights into the patient's health history, perception patterns, and lifestyle habits, all contributing significantly to GI health.
Health Perception Patterns
Health perception patterns offer valuable insights into a patient's lifestyle habits and how they may impact their GI health. These patterns include:
Health Perception Patterns
Health perception patterns offer valuable insights into a patient's lifestyle habits and how they may impact their GI health. These patterns include:
636