Determinants of Fast Food Consumption among Students of Tehran: Application of Planned Behavior Theory

Authors

1 MSc in health Education, School of Public Health, Shahid Beheshti University of Medical Sciences, Tehran, Iran.

2 Assistant Professor in Health Education and Health Promotion, Environmental and Occupational Hazards Control Research Center, School of Public Health, Shahid Beheshti University of Medical Sciences, Tehran, Iran.

3 Associate Professor in Health Education and Health Promotion, Environmental and Occupational Hazards Control Research Center, School of Public Health, Shahid Beheshti University of Medical Sciences, Tehran, Iran.

Abstract

Background
Today, lifestyle changes have led to increasing fast food consumption. Regarding importance of nutrition in adolescence, the present study aimed to identify determinants of fast food consumption using theory of planned behavior among students of guidance schools in Tehran, Iran.
Materials and Methods
This cross-sectional study (descriptive-analytical) was carried out using self-administered questionnaire among 768 (384 boys and 384 girls) students of grades 1, 2 and 3 in regions 2, 9 and 18 of Tehran. Sampling method in this study was randomized and multi-stage.Finally, participants were selected from 10 schools. Data was gathered using scales based on constructs of Theory of Planned Behavior. Obtained data was analyzed using SPSS software (version 16.0). Participation of students in this study was voluntary and with informed consent.
Results
Logistic regression confirmed the predictability of perceived behavioral control for students’ intention to fast food consumption (odds ratio [OR]: 1.02, 95% confidence interval [CI]: 1.01, 1.04). In addition, perceived subjective norms (OR: 1.01, 95%CI: 1.001, 1.02) and behavioral intention (OR: 1.9, 95% CI: 1.64, 2.2) predict significantly fast food consumption behavior.
Conclusion
Based on results, perceived behavioral control, subjective norms and intention were reported as predictors of fast food consumption, thus these constructs should be addressed in designing fast food-related educational interventions among study population.

Keywords