Dairy intake-related intentions, attitudes, subjective norms and perceived behavioural control of South African nutrition professionals

Figures & data

Figure 1: Conceptual framework: Theory of Planned Behaviour (based on Ajzen²⁰).

Figure 2: Age group and province of residence of respondents (n = 281).

Table 1: Primary work environment of nutrition professionals (n = 280)

Primary work environment	Professional				Total
	Dietitian		Nutritionist/Nutrition scientist
	n	%	n	%	n	%
Public sector: Clinical	57	95.0	3	5.0	60	21.3
Public sector: Non-Clinical	11	73.3	4	26.7	15	5.3
Private sector: Non-Clinical	20	100.0	0	0.0	20	7.1
Private sector: Clinical (Hospital-based)	21	87.5	3	12.5	24	8.5
Private practice	89	98.9	1	1.1	90	31.9
Academic/research institution	25	67.6	12	32.4	37	13.1
Other	29	85.3	5	14.7	34	12.1
Total	252	89.8	28	10.2	280	100

Figure 3: Frequency of target dairy consumption by nutrition professionals (n = 279).

Table 2: Intake of selected dairy foods by nutrition professionals (n = 279)

		Milk		Maas		Yoghurt		Cheese^1
		n	%	n	%	n	%	n	%
Consumption as such?	Yes	127	45.5	32	11.5	262	93.9	270	96.8
	No	152	54.5	247	88.5	17	6.1	9	3.2
Portion size per “as such” consumption occasion^2	Small	44	34.6	19	59.4	209	79.8	202	75.1
	Medium	79	62.2	11	34.4	50	19.1	66	24.5
	Large	4	3.2	2	6.3	3	1.1	1	0.4
Consumption as part of other foods?	Yes	266	95.3	116	41.6	192	68.8	NA	NA
	No	13	4.7	163	58.4	87	31.2	NA	NA
Companion foods^3		Coffee/Tea: n = 242		Cereal: n = 31		Cereal: n = 143		NA
		Cereal/porridge: n = 219		Other (e.g. quiche, rusks): n = 93		Shakes/smoothies: n = 73		NA
		Shakes/drinks: n = 104				Other (mixed dishes): n = 104		NA
		Other (e.g. custard, lasagne): n = 198						NA

¹ For cheese no differentiation between consumption as such or as part of other foods was made.

² Milk and maas: small = ± 125 ml, medium = ± 250 ml, large = ± 500 ml; Yoghurt: small = ± 100–175 ml, medium = ± 250 ml, large = ± 500 ml; Cheese: small = ± 30 g, medium = ± 80 g, large = ± 120 g.

³ More than one could be chosen.

Table 3: Means ± standard deviations of behavioural beliefs, outcome evaluations and attitudes related to dairy

Statement ^1^,^2	Specific dairy products				Dairy in general
	Behavioural belief^1
	Milk	Maas	Yoghurt	Cheese	Behavioural belief^1	Outcome evaluation^2	Attitude^3
…good taste”	5.5 ± 1.9	2.7 ± 2.0	6.6 ± 0.9	6.6 ± 1.0	6.1 ± 1.2	5.5 ± 1.9	35.0 ± 14.6
…nutritional quality”	6.4 ± 1.2	5.4 ± 1.7	6.4 ± 1.0	5.5 ± 1.7	6.5 ± 1.1	6.4 ± 1.1	42.1 ± 10.4
…bone health”	6.5 ± 1.7	5.7 ± 1.7	6.4 ± 1.2	5.7 ± 1.7	6.5 ± 1.1	6.5 ± 1.1	42.9 ± 10.7
…weight management”	5.2 ± 1.7	4.0 ± 2.0	5.6 ± 1.6	3.7 ± 1.9	5.2 ± 1.6	5.2 ± 1.7	29.2 ± 14.9
…cardiovascular health (including hypertension)”	5.1 ± 1.8	4.3 ± 2.0	5.3 ± 1.9	3.7 ± 1.9	5.3 ± 1.7	5.1 ± 1.9	29.1 ± 15.5
…growth in pregnancy, lactation, infancy and childhood only”	5.5 ± 2.1	4.7 ± 2.2	5.4 ± 2.1	4.6 ± 2.2	5.6 ± 2.1	5.5 ± 2.1	33.8 ± 17.5
…adverse reactions”	3.1 ± 2.0	2.9 ± 1.9	2.8 ± 2.0	2.7 ± 1.9	3.0 ± 1.9	2.9 ± 2.0	10.6 ± 12.6
… familiarity”	5.5 ± 1.6	3.5 ± 2.4	5.9 ± 1.4	5.7 ± 1.5	5.6 ± 1.5	5.7 ± 1.5	33.0 ± 13.6
…performance in physical activity”	4.9 ± 1.9	3.7 ± 2.0	4.8 ± 1.9	3.9 ± 1.9	5.0 ± 1.8	4.8 ± 1.9	26.3 ± 15.5
…cancer development”	2.1 ± 1.6	2.0 ± 1.3	2.0 ± 1.6	2.3 ± 1.8	2.1 ± 1.6	2.2 ± 1.7	6.2 ± 9.9
…diabetes mellitus”	2.3 ± 1.8	2.1 ± 1.5	2.1 ± 1.7	2.3 ± 1.7	2.3 ± 1.8	2.5 ± 1.9	8.1 ± 11.6
…environmental concerns”	2.5 ± 1.8	2.2 ± 1.6	2.3 ± 1.7	2.5 ± 1.9	2.5 ± 1.8	2.4 ± 1.8	8.6 ± 11.6

¹ Behavioural belief: “For me 2–3 servings of (dairy or selected food items) are associated with…”; Scale: 1 (unlikely) to 7 (likely).

² Outcome evaluation: “For me 2–3 servings of (dairy or selected food items) are important for…”; Scale: 1 (unlikely) to 7 (likely).

³ Behavioural belief_i x Outcome evaluation_i.

Table 4: Means ± standard deviations of normative beliefs, motivation to comply and subjective norms (n = 261)

Significant others	Normative belief score^1	Motivation to comply score^2	Subjective norm score^3
My professional training	6.5 ± 1.1	6.1 ± 1.5	40.3 ± 12.3
Scientific evidence	6.4 ± 1.1	6.6 ± 0.8	41.8 ± 10.3
International and SA authorities	6.4 ± 1.0	5.8 ± 1.5	37.4 ± 12.6
Doctors with whom I work	4.6 ± 1.7	4.2 ± 1.8	20.2 ± 13.5
My family/relatives/friends	4.8 ± 1.6	3.9 ± 1.8	20.1 ± 13.5
My culture	5.3 ± 1.5	3.8 ± 1.9	21.2 ± 13.6
Media	4.9 ± 1.7	3.2 ± 1.9	16.7 ± 13.5
General dairy intake subjective norm score^4 (95% CI)			5.6 ± 1.6 (5.4; 5.8)
Calculated dairy intake subjective norms scale^5 (95% CI)			197.6 ± 63.4 (189.8; 205.4)

¹ Statement: “According to (significant other), I should have 2–3 servings of dairy daily.” (1 = should not; 7 = should)

² Question: “How much to you want to do what (significant other) recommends?” (1 = not at all; 7 = very much).

³ Normative belief x motivation to comply.

⁴ Statement: “People who are important to me think that I should not (=1)/should (=7) have 2–3 servings of dairy daily”.

⁵ ∑ normative belief_i x motivation to comply_i.

Table 5: Means ± standard deviations of nutrition professionals’ and their adult patients’/clients’ control beliefs, perceived power and behavioural control scores

Facilitators/Barriers ^1^,^2	Control belief score^1		Perceived power score^2		Perceived behavioural control score^3
	Own	Adult client	Own	Adult client	Own	Adult client
… are not readily available or accessible in your home	4.6 ± 2.1	3.4 ± 2.1	5.6 ± 1.9	3.6 ± 2.1	27.7 ± 17.1	15.5 ± 15.9
… are not readily available or accessible outside your home (e.g. at work or no shops close by)	4.2 ± 2.2	3.4 ± 2.1	5.5 ± 2.0	3.7 ± 2.1	25.0 ± 17.1	15.9 ± 16.0
… are expensive	4.5 ± 1.8	3.1 ± 2.0	5.0 ± 1.9	3.1 ± 2.0	24.1 ± 15.2	12.8 ± 14.0
… might go bad (perishability)	4.5 ± 1.9	3.4 ± 1.9	5.2 ± 1.8	3.7 ± 1.9	25.0 ± 15.3	15.4 ± 14.2
… have unclear intake recommendations^4	NA	3.3 ± 1.6	NA	3.8 ± 1.9	NA	13.9 ± 11.3
General dairy intake control^5 (95% CI)					6.3 ± 1.2 (6.1; 6.4)	4.6 ± 1.5 (4.4; 4.8)
Calculated dairy intake control^6 (95% CI)					101.8 ± 54.6 (95.1;108.4)	71.7 ± 60.3 (63.5;80.0)

¹ Question: “How difficult is it for you/your adult clients/patients to have 2–3 servings of dairy daily if these (facilitator/barrier) … ?” (1 = very difficult; 7 = very easy).

² Question: “To what degree do the following conditions prevent you/your adult clients/patients from having 2–3 servings of dairy daily?” (1 = great influence; 7 = no influence).

³ Control belief x corresponding perceived power.

⁴ Only asked in relation to client.

⁵ Question: “How much control do you feel you/your adult clients have to consume 2–3 servings of dairy daily?” (1 = no control; 7 = great control).

⁶ ∑ control belief_i x perceived power_i.

Ajzen I. The Theory of Planned Behaviour. Org Behav Hum Decision Processes. 1991;50:179–211.10.1016/0749-5978(91)90020-T

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