Title: Perceived barriers towards healthy eating and their association with fruit and vegetable consumption | Journal of Public Health | Oxford Academic
Headings: Perceived barriers towards healthy eating and their association with fruit and vegetable consumption
Perceived barriers towards healthy eating and their association with fruit and vegetable consumption
Published:
Abstract
Background
Methods
Results
Conclusions
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Issue Section:
Introduction
Methods
Data
Statistical analysis
Results
Descriptive analysis
Regression analysis
Discussion
Main finding of this study
What is already known on this topic
What this study adds
Limitations of this study
Conclusions
Supplementary data
Funding
Acknowledgements
References
Supplementary data

Content: 5 Perceptions are included within theoretical models used to explain health behaviours, such as the Theory of Planned Behaviour 6 and the Attitude, Social influence, Self-Efficacy model. 7 These models have been applied to food highlighting perceptions play an important role when explaining dietary choices. 8
Perceived barriers are a key component of the Health Belief Model; a model used to explain why individuals failed to adopt a preventative health measure. 9 A recent meta-analysis has shown perceived barriers and benefits were consistently the strongest predictor of whether an individual adopted a preventative health measure, such as to quit smoking, attend a screening programme, or increase calcium consumption. 10 Perceptions of foods can also influence dietary behaviour. Individuals perceive consumption of fruit and vegetables (F&V) and meat to be important components of a healthy diet. 11 – 13 While most people are aware of what constitutes a healthy diet, surveys of dietary intakes show that many do not eat a diet that meets recommendations for health. 14
Kearney and McElhone investigated perceived barriers towards healthy eating (PBHE) by carrying out a survey in 15 EU member states, with ∼1000 adults from each member state. The most frequently reported perceived barriers were related to time, irregular working hours, and taste preferences.