Prediction of self-care behaviors among diabetic patients based on social cognitive theory

Background

Diabetes is a global health issue and the most prevalent chronic metabolic disease, which requires lifelong self-care behaviors. Thus, the present study was conducted with the aim of predicting the factors of self-care behaviors based on social cognitive theory in diabetic patients referred to comprehensive health service centers in Fasa.

Methods

This cross-sectional research comprised 106 type 2 diabetes patients who were referred to Fasa service providers to determine the optimal solution. Outcomes were assessed using an existing demographic questionnaire, the diabetic self-care questionnaire, and a unique questionnaire to assess social cognitive theory, the validity and reliability of which were estimated. SPSS21 software with a Chi license was used for data analysis, and Spearman correlations, independent t-tests, and one-way ANOVA were performed.

Results

The age range of patients was between 33 and 67 years. There was a significant relationship between gender, education, and type of treatment with self-care. According to the findings, the variables of self-efficacy (r = 0.200), self-efficacy of overcoming obstacles (r = 0.285), environmental factors (r = 0.334), observational learning ability (r = 0.148), situational perception (r = 0.297), emotional adaptation (r = 0.051), outcome assessment (r = 0.114) and outcome expectation (r = 0.082) had a positive and significant correlation with self-care behaviors. Also, the self-efficacy variable (Beta coefficient = 0.340) had the highest predictive value.

Conclusion

In designing and implementing educational interventions for self-care of diabetic patients, the theory of social cognition can be used as a framework to promote and maintain public health in patients.

Predictors Of Breakfast Consumption Among Iranian Students: Applying Social Cognitive Theory

Background — Despite the known significance of regular breakfast consumption, skipping or inadequate consumption of breakfast is common among students. Social cognitive theory (SCT) is one of the most effective theories in predicting nutritional behaviors, especially breakfast-related behaviors Objective — This study aimed to determine the factors related to breakfast consumption based on SCT among students of Islamic Azad University Kermanshah Branch. Methods — In this cross-sectional study, 206 students of Islamic Azad University Kermanshah Branch were selected based on availability sampling. An online questionnaire consisting of demographic information scales, SCT variables and breakfast consumption behavior was sent to student groups. Data were analyzed using descriptive statistical tests, chi-square test, linear regression and correlation analysis in SPSS software version 16. Results — On average, students consume breakfast 4.39 times a week. Overall, 17.6% of students had completely ignored breakfast and 42.4% of them ate breakfast irregularly between one and six times a week. Among the components of social cognitive theory, self-efficacy and observational learning predicted 55.7% of changes in breakfast consumption among students (P<0.001). Conclusions — It seems that social cognitive theory is a useful framework for predicting breakfast consumption behavior among young people, and it is possible to improve breakfast consumption behavior by designing and implementing appropriate educational interventions based on this theory.

Breakfast consumption-related attitudes among girl adolescents: applying an indirect measurement

OBJECTIVES

Desirable nutrition and breakfast intake have a major contribution to nutritional needs of students. Empirical evidence has shown that breakfast removal has an unpleasant effect on cognitive and perceptual performance of individuals. The aim of this study was to determine the Iranian students' attitudes about breakfast consumption and its related factors.

METHODS

In this descriptive & analytical (cross sectional) study 320 female high school students of Ardal district in 2018 were enrolled in a multistage sampling method. Data were collected using a questionnaire consist of behavioral beliefs and evaluation of the outcome. Face validity test was carried out with the view of 15 adolescents and content validity with seven expert opinions. Internal consistency and test-retest method were used for instrument reliability. Independent-samples T-Test, One-Way ANOVA and Post Hoc Multiple Comparisons were used for data analysis by SPSS ver.16.

RESULTS

There was a significant relationship between the attitude of adolescents and father's education (P = 0.047), sleep time (P < 0.001) and who ate breakfast (P = 0.003). But there was a significant relationship between attitudes with other variables not observed (P > 0.05). There was a significant relationship between behavioral beliefs of students with family size variable (P = 0.003), sleep time (0.001), who ate breakfast (P < 0.001) and father's education, evaluation of behavioral outcomes with sleep time variable (P = 0.01) There was a significant relationship. According to the classification, the attitudes of most students (%51/6) regarding breakfast consumption was good and most of them have acceptable beliefs on positive outcomes of breakfast consumption except (example; better learning lessons and having physical health) but in the outcome of more activity in school and energy and vitality, student had unacceptable beliefs.

CONCLUSION

In designing interventions, we must work to maintain a positive attitudes toward breakfast consumption through promoting behavioral beliefs and evaluation of behavioral outcomes.

The development and psychometric evaluation of a new instrument to market healthy breakfast and snacks among adolescents

BACKGROUND

The consumption of non-nutritious snacks instead of a proper breakfast is becoming more widespread among adolescents. It is expected that using the 4P (product, price, place, promotion) strategies of the social marketing (SM) model can help to better identify factors affecting healthy breakfast and snack consumption. The objective of this study was to develop and evaluate the psychometric properties of the Healthy Breakfast and Snack Consumption Scale (HBSCS) using the SM model.

METHODS

This was a cross-sectional descriptive study that was conducted in 2017. First, a scale was developed using the results of a qualitative research based on the SM model. Then, its face, content and construct validities as well as its reliability were assessed. Construct validity was evaluated via exploratory factor analysis conducted on a random sample of 300 high school pupils selected from five girls' schools located in Isfahan, Iran, using the multistage cluster sampling method. Exploratory factor analysis was performed using the methods of principle components extraction and varimax rotation with eigenvalues greater than 1.

RESULTS

A four-factor structure that explained 61.73% of the total variance of the HBSCS included healthy breakfast and snack preferences, readiness to pay the price, place preferences and communication channel preferences. Items with an impact score of less than 1.5 were removed. Additionally, items with content validity ratio values of less than 0.62 and content validity index values of less than 0.79 were deleted. The Kaiser-Meyer-Olkin measure value was 0.74 [chi-squared (χ²) = 2353.622; p-value < 0.001]. The Cronbach's α values of the scale and its four dimensions were 0.71 and 0.56-0.72, respectively.

CONCLUSION

This scale has acceptable validity and reliability. School authorities and health professionals can use this scale to screen adolescents at risk of consuming unhealthy foods and snacks. Besides, the scale might be used as a framework for assessing, implementing and promoting healthy eating behaviors among pupils.