Promoting healthy eating by enhancing the correspondence between attitudes and behavioral intentions

• Blanca Requero ^[3] ; Pablo Briñol Turnes ^[2] ; Lorena Moreno ^[2] ; Borja Paredes ^[1] ; Beatriz Gandarillas ^[2]
  1. [1] Universidad Complutense de Madrid

     Universidad Complutense de Madrid

     Madrid, España

     
  2. [2] Universidad Autónoma de Madrid

     Universidad Autónoma de Madrid

     Madrid, España

     
  3. [3] Centro Universitario Villanueva

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• Localización: Psicothema, ISSN-e 1886-144X, ISSN 0214-9915, Vol. 32, Nº. 1, 2020, págs. 60-66
• Idioma: inglés
• DOI: 10.7334/psicothema2019.154
• Títulos paralelos:
  • Promocionando la alimentación saludable a través de la mejora en la relación entre actitudes e intenciones conductuales
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• Dialnet Métricas: 1 Cita
• Resumen
  • español

    Antecedentes: las campañas que promocionan una alimentación saludable no siempre consiguen cambiar las actitudes de las personas. Incluso cuando se cambian las actitudes, a menudo esos cambios no se traducen en los correspondientes comportamientos saludables. La investigación llevada a cabo hasta este momento demuestra que la cantidad de elaboración sobre una propuesta persuasiva constituye un constructo esencial a la hora de entender la relación entre actitudes e intenciones conductuales. En la presente investigación se estudia el papel de la elaboración subjetiva en la relación entre actitudes e intenciones conductuales dentro del contexto de la evaluación de la comida saludable. Método: los participantes del estudio fueron asignados aleatoriamente a generar pensamientos positivos o negativos sobre la posibilidad de aumentar los impuestos a la comida basura. Después de esta manipulación experimental, se midió la elaboración subjetiva (predictor) y las actitudes e intenciones conductuales con respecto a la propuesta persuasiva (medidas dependientes). Resultados: se encontró que cuanto mayor fue la elaboración percibida, mayor resultó la capacidad de las actitudes para guiar las intenciones conductuales. Conclusión: las iniciativas de salud pueden beneficiarse de forma significativa al incluir una medida sencilla de la elaboración percibida.

  • English

    Background: Healthy eating campaigns are not always successful in changing food-related attitudes. Even when interventions produce the desired outcomes in attitudes, it is often challenging to translate those psychological changes into subsequent behaviors. Previous research has shown that elaboration (amount of thinking) is a critical construct for understanding the ability of attitudes to guide behavior. Instead of looking directly at objective elaboration, this study examined attitude-behavior correspondence as a function of subjective elaboration. Method: Participants were first randomly assigned to generate positive or negative arguments with regard to taxing junk food. After this experimental manipulation, participants reported their subjective elaboration (as an additional predictor), and their attitudes and behavioral intentions regarding the proposal (as dependent measures). Results: As hypothesized, the results showed that the greater perceived elaboration, the larger the ability of attitudes to guide behavioral intentions. That is, attitudes were more predictive of behavioral intentions in participants with higher levels of perceived elaboration compared to those with relatively lower levels of subjective thinking. Conclusion: Health initiatives can benefit from considering the extent to which participants perceive thinking about persuasive proposals

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