Omega 3 fatty acids non-parametric or t- Tests

Omega 3 fatty acids non-parametric or t- Tests



Omega 3 fatty acids non-parametric or t- Tests

Introduction

Anthropological1, epidemiological2, 3 and intervention studies4, 5 have demonstrated the benefits of omega-3 fatty acids from fish. Subsequent human studies have isolated the bioactive components to be eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA).6-8 With a large proportion of the population not being able to consume enough of this essential nutrient through fish alone 9, coupled with recent advances in food technology such as microencapsulated fish oil10, we have witnessed the increasing development of foods enriched with omega-3 fatty acids from fish oil. These novel functional food products are distributed through traditional food markets and to be effective must first be purchased, and then incorporated into an individual's eating pattern. This presents unique challenges to health educators when considering the ability and potential of functional foods to deliver population health benefits. Efforts to increase intake depend, in part, on understanding the factors determining selection and intake. The reasons for consuming functional foods are likely to be multifactorial, with a combination of social, psychological, knowledge based and economic factors.

Earlier market segmentation studies in the US described the average functional food user to be female, well educated, with a higher income, aged between 35-55 years old and actively interested in health as a result of illness.11 More recently, Bech-Larsen and Grunert (2003) examined attitudes relating to perceived healthiness of functional foods across different cultures.12 They found that different processing methods, the use of different health claims, types of enrichments and types of products were determinants of consumers' acceptance of functional foods. Some studies have investigated demographic characteristics of users and non-users, however, they note that characteristics are specific to the functional food under study.

Overall, research into factors that determine choice of functional food is limited and no studies to date have investigated the specific factors affecting the use of foods enriched with omega-3 fatty acids1 . One model that has been used to explain health related behavior in the past is the Theory of Planned Behavior (TPB). It has been applied to food-related behaviors such as supplement use, genetically modified foods 16, dairy product intake and organic vegetable consumption.18 According to the theory, behavior is directly predicated by intention to perform this behavior, as well as control factors, when behavior is not under complete volitional control. Intention in turn is determined by attitudes (A) toward the behavior, subjective norms (SN) and perceived control over the behavior (PBC).

Background

Intention can be viewed as the conscious plan to carry out a particular behavior and the motivation to perform it. Each of these determinants is formed from a set of referent beliefs. Attitudes are determined by a behavioral belief about performing a particular behavior. This is the combination of strength of the belief (BS) combined with the belief that performing a particular behavior will result in the outcome (OE). Also, Subjective Norm is determined by the social pressure and beliefs held by significant ...