设计更好的资源:关于当代营养的消费者体验,优先事项和偏好 教育材料
Kelly Lambert1,2,3, Sophie Bernes1, Nicole Buxton4
1School of Medical, Indigenous and Health Sciences, University of Wollongong, Wollongong, New South Wales, Australia.
概括
消费者希望营养教育材料易于理解,可操作和视觉上有吸引力. 本研究确定了改善资源以获得更好的健康结果的关键偏好.
科学领域:
- 营养教育 营养教育
- 消费者健康信息消费者健康信息
- 饮食实践 饮食实践
背景情况:
- 营养教育材料是营养学家在咨询和教育中的重要工具.
- 关于消费者对这些资源的看法,特别是流行后的看法,研究有限.
研究的目的:
- 探索当代营养教育材料的消费者观点.
- 确定消费者对有效营养资源的优先事项和偏好.
主要方法:
- 针对不同澳大利亚消费者的焦点小组 (n=45) 在2022年4月至2024年5月期间进行.
- 对成绩单的专题分析和对材料的注释分析确定了消费者体验.
主要成果:
- 消费者发现了障碍 (信息量,清晰度,可信度),并希望使用简单,积极的语言.
- 关键的内容偏好包括最小的信息,个性化/可操作的信息和文化相关性.
- 最佳的设计具有吸引人的视觉效果,清晰的标志和周到的布局.
结论:
- 基于消费者见解,创建了一个评估和开发营养教育材料的框架.
- 结果为营养学家提供了实际指导,以设计符合消费者需求和期望的材料.
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