Volume 3, Number 1 (5-2016)                   3 2016, 3(1): 51-44 | Back to browse issues page

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hassani L. Relationship of self-efficacy, benefits, barriers, and Processes of Change with stages of change for Breakfact counsumption in student of Jiroft City. 3. 2016; 3 (1) :51-44
URL: http://jpm.hums.ac.ir/article-1-149-en.html

Associate professor of health education
Abstract:   (1068 Views)


 Introduction: Breakfast has been known as the most  important daily meal and  its Regular consumption affects  physical, mental and social  health .The aim of this study was  to determinate  the relationship between self-efficacy,  benefits,  barriers   and  Processes  of  Change  with  stages  of  change  for breakfast consumption  in students of Jiroft city.

Methods: In this cross-sectional study, 290 secondary school students of Jiroft city were selected through clustered sampling. Data for determination of self-efficacy, benefits, barriers, and processes of Change regarding the breakfast consumption were collected by questionnaires. Data were analyzed using SPSS ver. 16. Descriptive statistics (Average, standard deviation and frequency)  and  variance analysis were used.

Results:  According  to  the  results,  9.3%  of  students  were  in  the  pre-contemplation stage,21.7%  in  the  contemplation  stage,  53.4%  in  preparation  stage,  7.2%  in  action stage and 8.3% in the maintenance stage. There was a significant association between self-efficacy, benefits, barriers, and processes of Change and regular breakfast consumption (p<0.001).     

Conclusion:  In  order  to  change the breakfast consumption behavior  in  students  and achieve  the  stages  of  action  and  maintenance;  designing  and  implementation  of appropriate  training  programs  for  increasing  self-efficacy  in  students,increasing the knowledge about the benefits of breakfast, and eliminating the barriers is recommended.

Full-Text [PDF 170 kb]   (380 Downloads)    
Type of Study: Research | Subject: Special
Received: 2016/10/31 | Accepted: 2016/10/31 | Published: 2016/05/30

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