在不同饮食行为的个体中比较与自然相互作用的障碍和促进者:混合方法研究研究:混合方法研究
Dahlia Stott1, DeAndra Forde1, Rebecca Ippolito1
1Department of Health Sciences, College of Nursing and Health Professions, Drexel University.
The Journal of nutrition
|February 25, 2026
概括
具有更高质量的饮食和可持续饮食行为的个人报告说,与大自然互动的障碍较少. 了解这些因素可以帮助创建通过自然参与促进健康饮食的干预措施.
科学领域:
- 环境心理学环境心理学
- 营养科学 营养科学
- 公共卫生干预措施 公共卫生干预措施
背景情况:
- 自然的相互作用与更健康的饮食选择有关.
- 识别自然相互作用的障碍和促进因素对于开发有效的饮食干预措施至关重要.
研究的目的:
- 将高质量和低质量饮食以及可持续饮食行为的个体之间的自然相互作用的障碍和促进者进行比较.
主要方法:
- 混合方法研究,对300名成年人进行自然交互障碍的调查.
- 通过饮食历史问卷II评估的饮食质量 (健康饮食指数-2020) 和可持续饮食 (EAT-Lancet指数).
- 30名参与者接受了采访,以探索障碍和促进因素,比较那些高与低饮食分数的人.
主要成果:
- 与自然互动的最大障碍包括炎热的天气,缺乏时间和喜欢室内活动.
- 饮食质量较高的个体报告说,自然相互作用障碍较少.
- 促进者各不相同:对饮食质量高的人来说,近距离的自然;对饮食质量较低的人来说,社会/心理健康的好处.
结论:
- 更好的饮食行为与自然相互作用的障碍较少相关.
- 可修改的障碍和促进因素可以为促进健康和可持续饮食的基于自然的战略提供信息.
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