Can Social Cognitive Theory Influence Breakfast Frequency in an Institutional Context: A Qualitative Study

Breakfast is considered an important meal, especially for people who are about to commence a long or demanding workday, and for roles that may involve physical tasks and a requirement to remain alert and vigilant in potentially high-risk situations. This study looks at breakfast consumption influenc...

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Autores principales:	Jessica A Harris, Julia Carins, Sharyn Rundle-Thiele
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	breakfast consumption social cognitive theory institutional feeding Medicine R
Acceso en línea:	https://doaj.org/article/56a824821e5c432496b1bf4e3422b29f
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spelling	oai:doaj.org-article:56a824821e5c432496b1bf4e3422b29f2021-11-11T16:25:13ZCan Social Cognitive Theory Influence Breakfast Frequency in an Institutional Context: A Qualitative Study10.3390/ijerph1821112701660-46011661-7827https://doaj.org/article/56a824821e5c432496b1bf4e3422b29f2021-10-01T00:00:00Zhttps://www.mdpi.com/1660-4601/18/21/11270https://doaj.org/toc/1661-7827https://doaj.org/toc/1660-4601Breakfast is considered an important meal, especially for people who are about to commence a long or demanding workday, and for roles that may involve physical tasks and a requirement to remain alert and vigilant in potentially high-risk situations. This study looks at breakfast consumption influences within two workplace institutional settings, namely military and mining. Semi-structured interviews were conducted with military personnel (n = 12) and mining employees (n = 12) to understand their breakfast consumption behaviour at work and at home, and the associated behavioural influences. The interview questions were framed by social cognitive theory. Overall, cognitive and environmental influences were the most prominent influences on breakfast consumption, less evident were behavioural influences. A negative stereotype of workplace institutional food services emerged as one of the most significant barriers to breakfast consumption for those already at work. Considerations of environmental influences on behaviour may need to be broadened beyond physical barriers and social influences, to include perceptions of the behavioural environment. Programs that aim to increase breakfast consumption must create areas where their employees want to go. Food systems need to ensure nutritious, quality, and appealing food is available. Interventions need to increase participants’ knowledge, improve their attitudes, and create positive expectations for breakfast.Jessica A HarrisJulia CarinsSharyn Rundle-ThieleMDPI AGarticlebreakfast consumptionsocial cognitive theoryinstitutional feedingMedicineRENInternational Journal of Environmental Research and Public Health, Vol 18, Iss 11270, p 11270 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	breakfast consumption social cognitive theory institutional feeding Medicine R
spellingShingle	breakfast consumption social cognitive theory institutional feeding Medicine R Jessica A Harris Julia Carins Sharyn Rundle-Thiele Can Social Cognitive Theory Influence Breakfast Frequency in an Institutional Context: A Qualitative Study
description	Breakfast is considered an important meal, especially for people who are about to commence a long or demanding workday, and for roles that may involve physical tasks and a requirement to remain alert and vigilant in potentially high-risk situations. This study looks at breakfast consumption influences within two workplace institutional settings, namely military and mining. Semi-structured interviews were conducted with military personnel (n = 12) and mining employees (n = 12) to understand their breakfast consumption behaviour at work and at home, and the associated behavioural influences. The interview questions were framed by social cognitive theory. Overall, cognitive and environmental influences were the most prominent influences on breakfast consumption, less evident were behavioural influences. A negative stereotype of workplace institutional food services emerged as one of the most significant barriers to breakfast consumption for those already at work. Considerations of environmental influences on behaviour may need to be broadened beyond physical barriers and social influences, to include perceptions of the behavioural environment. Programs that aim to increase breakfast consumption must create areas where their employees want to go. Food systems need to ensure nutritious, quality, and appealing food is available. Interventions need to increase participants’ knowledge, improve their attitudes, and create positive expectations for breakfast.
format	article
author	Jessica A Harris Julia Carins Sharyn Rundle-Thiele
author_facet	Jessica A Harris Julia Carins Sharyn Rundle-Thiele
author_sort	Jessica A Harris
title	Can Social Cognitive Theory Influence Breakfast Frequency in an Institutional Context: A Qualitative Study
title_short	Can Social Cognitive Theory Influence Breakfast Frequency in an Institutional Context: A Qualitative Study
title_full	Can Social Cognitive Theory Influence Breakfast Frequency in an Institutional Context: A Qualitative Study
title_fullStr	Can Social Cognitive Theory Influence Breakfast Frequency in an Institutional Context: A Qualitative Study
title_full_unstemmed	Can Social Cognitive Theory Influence Breakfast Frequency in an Institutional Context: A Qualitative Study
title_sort	can social cognitive theory influence breakfast frequency in an institutional context: a qualitative study
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/56a824821e5c432496b1bf4e3422b29f
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Can Social Cognitive Theory Influence Breakfast Frequency in an Institutional Context: A Qualitative Study

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