Examining the perceptions and factors influencing eating habits in Singapore

Mun Yee Tham, Purdue University

Abstract

The purpose of this study is to explore the perceptions of healthy eating habits in Singapore, and to identify factors, promoters and barriers affecting eating habits in Singapore. This is a cross-sectional study in which participants completed an online survey. The survey consisted of six sections: (A) Demographics, (B) Perceptions of healthy eating, (C) Actual eating habits, (D) Factors influencing eating behavior, (E) Promoters of healthy eating, and (F) Barriers faced in eating healthy. The survey was conducted between February and March 2011. Participants had to be Singaporeans aged 18 to 65 years old. A total of 114 respondents participated in the survey, of which 100 met the inclusion criteria. When asked to describe a healthy diet, the top phrases listed by respondents were " vegetables/greens/salads" (57%), "less fats/oils" (55%), "eating a balanced diet/eating in moderation/eating a variety of foods" (54%), "fruits" (45%), and "less salt" (22%). An overwhelming 98% of respondents reported knowing what a healthy diet is, but only 59% felt their diet is healthy enough. Encouragingly, 63% of respondents felt the need to change their eating habits. Taste consistently emerged as the top factor influencing eating habits, while "to stay healthy" was the most important reason for respondents to eat healthy. As for barriers, respondents felt that eating healthy is difficult because "it is easier to find unhealthy food around" (90%), "many of the local dishes we are used to are unhealthy" (87%) and "healthy options are limited where I dine" (70%). Our findings reveal that the perceptions of a healthy diet are generally similar to that conveyed by the Dietary Guidelines for Adult Singaporeans, indicating that these guidelines are having some impact. However, actual eating habits suggest that more needs to be done to translate knowledge into action. Future programs to promote healthy eating need to address the importance of taste, as well as the perceived unavailability of healthy foods, in order to have greater success.

Degree

M.P.H.

Advisors

Okoror, Purdue University.

Subject Area

Asian Studies|Nutrition|Public health

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