Motivating Military Trainee Healthy Eating: Insight from Two Sites

Assessing readiness to change in regular breakfast consumption among elementary students

BACKGROUND

Motivation and desire are the main psychological factors associated with regular breakfast consumption among elementary students. The purpose of this study was to assess the readiness of students to regular breakfast consumption.

MATERIALS AND METHODS

This research was cross-sectional study; 300 students participated who were selected based on cluster sampling from elementary schools in different parts of Ardabil and were interviewed using a motivational questionnaire according to SOC model. The acquired data was then analyzed by ANOVA and linear regression.

RESULTS

Cognitive processes of change such as social liberation (β = 0.31, α = 0.001) and self-reevaluation (β = 0.13, α = 0.04) and self-efficacy (β = 0.44, α = 0.001) played a significant role in motivating students to move from the inactive stage to preparation stage.

CONCLUSION

By understanding the motivational factors of regular breakfast consumption, a regular program can be implemented to increase breakfast consumption and ensure the health of students and help them to grow in learning ability and abstract thinking.

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 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.