Show simple item record

dc.contributor.authorWills, Wendy
dc.contributor.authorDickinson, Angela
dc.contributor.authorShort, Frances
dc.contributor.authorComrie, F.
dc.date.accessioned2014-04-30T10:00:05Z
dc.date.available2014-04-30T10:00:05Z
dc.date.issued2013-10
dc.identifier.citationWills , W , Dickinson , A , Short , F & Comrie , F 2013 , ' What is being conveyed to health professionals and consumers through web and print sources of nutrition information? ' , Catalan Journal of Communication and Cultural Studies , vol. 5 , no. 2 , pp. 221-240 . https://doi.org/10.1386/cjcs.5.2.221_1
dc.identifier.issn1757-1898
dc.identifier.otherPURE: 2951932
dc.identifier.otherPURE UUID: d7a32086-30f5-4e64-a1cf-5a3da738db65
dc.identifier.otherScopus: 84886882138
dc.identifier.otherORCID: /0000-0001-7681-2732/work/62749232
dc.identifier.urihttp://hdl.handle.net/2299/13439
dc.description.abstractNutrition misinformation can be harmful. Within dietetics there is an acknowledgement that nutrition information should be consistent, science-based and made relevant to different segments of the population. This paper reports on a study, conducted in Scotland, which involved focus groups and interviews with consumers and health professionals to explore messages relating to a healthy diet and to starchy foods and foods high in fat or sugar in particular. The research also involved a discourse analysis of articles aimed at health professionals and consumers. Evidence based, clearly written web and print articles were not the norm. Many articles contained value-laden messages and inconsistent or unclear advice. Nutrition information was rarely contextualized for consumers to help them incorporate the advice into their daily lives. Consumers and health professionals reported feeling 'bombarded' by messages about diet, which was sometimes confusing. There is considerable scope for improving nutrition messaging in Scotland.en
dc.format.extent20
dc.language.isoeng
dc.relation.ispartofCatalan Journal of Communication and Cultural Studies
dc.titleWhat is being conveyed to health professionals and consumers through web and print sources of nutrition information?en
dc.contributor.institutionSchool of Health and Social Work
dc.contributor.institutionDepartment of Adult Nursing and Primary Care
dc.contributor.institutionHealth & Human Sciences Research Institute
dc.contributor.institutionNursing, Midwifery and Social Work
dc.contributor.institutionCentre for Research in Public Health and Community Care
dc.contributor.institutionCommunities, Young People and Family Lives
dc.contributor.institutionOlder People's Health and Complex Conditions
dc.contributor.institutionWeight and Obesity Research Group
dc.description.statusPeer reviewed
rioxxterms.versionSMUR
rioxxterms.versionofrecordhttps://doi.org/10.1386/cjcs.5.2.221_1
rioxxterms.typeJournal Article/Review
herts.preservation.rarelyaccessedtrue


Files in this item

Thumbnail

This item appears in the following Collection(s)

Show simple item record