Consumer perception and use of iron fortified foods is associated with their knowledge and understanding of nutritional issues

dc.contributor.author	Pounis, GD	en
dc.contributor.author	Makri, S	en
dc.contributor.author	Gougias, L	en
dc.contributor.author	Makris, H	en
dc.contributor.author	Papakonstantinou, M	en
dc.contributor.author	Panagiotakos, DB	en
dc.contributor.author	Kapsokefalou, M	en
dc.date.accessioned	2014-06-06T06:51:15Z
dc.date.available	2014-06-06T06:51:15Z
dc.date.issued	2011	en
dc.identifier.issn	09503293	en
dc.identifier.uri	http://dx.doi.org/10.1016/j.foodqual.2011.05.004	en
dc.identifier.uri	http://62.217.125.90/xmlui/handle/123456789/5406
dc.subject	Consumers	en
dc.subject	Consumption	en
dc.subject	Iron fortification	en
dc.subject	Nutrition knowledge	en
dc.subject	Perception	en
dc.title	Consumer perception and use of iron fortified foods is associated with their knowledge and understanding of nutritional issues	en
heal.type	journalArticle	en
heal.identifier.primary	10.1016/j.foodqual.2011.05.004	en
heal.publicationDate	2011	en
heal.abstract	Aim: We hypothesised that consumer perception on iron fortified foods and consequent introduction of such products to their diets may depend on their knowledge and understanding on nutritional issues, particularly in relation to iron. Methods: 500 men and women (age 30 ± 12 years) from Athens, Xylokastro, in South Greece and Lamia, in Central Greece participated to the study. Participants were asked about their knowledge in nutritional issues using 28 true/false/do not know questions. These ""overall nutrition knowledge"" questions were grouped as ""general nutrition knowledge"" and ""iron nutrition knowledge"" questions. Answers scored 1, -1 or 0 when correct, wrong or ""do not know"" respectively. Thus, three different scores were produced, specifically the ""overall nutrition knowledge"" score, ranging from -28 to 28 and from this, the ""general nutrition knowledge"" score, ranging from -10 to 10, and the ""iron nutrition knowledge"" score, ranging from -18 to 18. Perception and consumption of iron fortified products were evaluated and associated with the scores. Results: Unadjusted logistic regression analysis revealed that one point increase of overall nutrition knowledge score was associated with 4.3% higher likelihood that the consumer believes that iron fortified foods have a positive role in diet (OR. = 1.043, 90% CI 1.040-1.080). One point increase of iron nutrition knowledge score was associated with 20% higher likelihood of consuming iron fortified foods more often (OR. = 1.200, 90% CI 1.074-1.340). Conclusions: Consumer perception on iron fortified foods seems to be associated with nutrition knowledge and highlight the importance of focused nutrition education in consumer informed choices. © 2011 Elsevier Ltd.	en
heal.journalName	Food Quality and Preference	en
dc.identifier.issue	7	en
dc.identifier.volume	22	en
dc.identifier.doi	10.1016/j.foodqual.2011.05.004	en
dc.identifier.spage	683	en
dc.identifier.epage	688	en