Between Dec 19, 2024 and Jan 2, 2025, datasets can be submitted to DRUM but will not be processed until after the break. Staff will not be available to answer email during this period, and will not be able to provide DOIs until after Jan 2. If you are in need of a DOI during this period, consider Dryad or OpenICPSR. Submission responses to the UDC may also be delayed during this time.

Browsing by Subject "Theory of planned behavior"

Now showing 1 - 2 of 2
  • Thumbnail Image
    Item
    Factors associated with health care personnel intentions to respond to a public health event
    (2013-05) Connor, Susan
    Background. Health care personnel (HCP) are an important link in emergency response. Yet, researchers have reported that not all HCP intend to respond when a public health event (PHE) occurs. Ajzen’s theory of planned behavior (TPB) was the theoretical framework for this study. Objective. The objective of this study was to explore factors associated with HCP intentions to respond to a future PHE. Method. The TPB was used to develop the PHE Survey that was distributed via the web to six participating facilities located throughout the United States; 305 HCP completed the survey. The dependent variable was intention to respond to a future PHE. The independent variables were three types of beliefs, attitude, subjective norm, and perceived behavioral control. After outliers were removed, the final analytic sample included 303 HCP. To explore the direct and indirect relationships among the observed variables, I used descriptive statistics, Pearson correlations, bivariate analyses, and structural equation modeling Further analyses were completed to investigate whether the relationships in the final structural model were moderated by professional affiliation in two subgroups, nurses and other HCP. Results. The item responses and patterns of relationships identified in the final structural equation model implied that the intention to respond was influenced primarily by normative and control factors. The relationship between referent beliefs and subjective norm, and the link between control beliefs and perceived behavioral control were significant. Attitude did not contribute significantly to the prediction of PHE response. The intention of nurses to respond was influenced most by the control factors whereas other HCP’s intention was shaped more by the normative factors. Discussion. HCP believed they had valuable skills and abilities that they could use to provide tangible help to those affected by a PHE. They also believed that their interpersonal, team membership and leadership skills could help them garner support from their colleagues and collaborate with organizations capable of providing the resources needed to bring about a positive outcome. The combination of these factors bolstered the intent of HCP to respond to a future PHE.
  • Thumbnail Image
    Item
    The influence of sensory and behavioral factors on whole grain bread consumption among a convenience sample of adults.
    (2012-02) Sjoberg, Sara A.
    Considerable epidemiological research indicates that whole grain foods are associated with lower risk of chronic diseases. However, Americans consume far below the recommended 3 daily servings of whole grains. Little research has focused on factors that influence consumption of specific foods, such as whole grain bread. Examining sensory and behavioral factors through the theory of planned behavior may provide a comprehensive explanation for liking and consumption of whole grain breads. In Phase 1, using descriptive analysis, a lexicon was developed to describe the sensory attributes of 12 commercial 100% whole grain breads. Five breads were representative of the range of breads analyzed, and selected for use in the subsequent bread liking study. Phase 2, part 1 included development and testing of a questionnaire associated with whole grain bread consumption. Next the theory-based questionnaire was used to determine factors that influence whole grain bread consumption among 270 bread consumers recruited at a local grocery store. The mean daily whole grain bread intake was 1.3 servings. Liking, whole grain versus refined grain bread preference, and usual whole grain bread consumption pattern were significant predictors of intention to consume whole grain bread and significantly increased the variance explained by the model compared to the standard model. Intention, whole grain versus refined grain bread preference, and usual whole grain bread consumption pattern were significant predictors of whole grain bread intake and significantly increased the variance explained by the model. During Phase 3 differences in liking ratings were examined among five commercial whole grain breads and if liking ratings were influenced by different consumer groups (whole grain versus refined grain bread preference, type of bread bag returned and propylthiouracil taster groups). Results showed that Cub Foods and Country Hearth breads were most liked and Natural Ovens bread was least liked. Consumer characteristics had no effect on liking ratings. When comparing descriptive analysis sensory attributes and liking ratings, several sensory attributes had a significant effect on bread liking ratings. Consumption of whole grain bread is dependent upon preference and liking of bread and whether one has control over their behavior related to consuming whole grain breads.