Factors Associated with Foodservice Operators’ Intention to Provide Menu Labelling in on Campus Foodservice Operations in Klang Valley

Hamdan, Umi Munirah (2022) Factors Associated with Foodservice Operators’ Intention to Provide Menu Labelling in on Campus Foodservice Operations in Klang Valley. [Project Paper] (Submitted)

Text FPSK6 2022 4.pdf Download (2MB)

Abstract

The growth of obesity and non-communicable disease is parallel to the nutrition transition. The transition of nutrition happened due to the rapidly growing urbanisation, economy, technology, and mass media. This indirectly promotes eating food away from home (FAFH). FAFH has been associated with high calorie, sodium, and fat contents. In campus settings, students' living arrangements have driven students to eat outside their dorm and eat in the cafeteria available nearby. In Malaysia, the Government plans to implement a calorie labelling policy by the year 2025 as an informed choice when eating FAFH. However, there are still limited studies conducted among food service operators on their intentions to provide calorie labelling. Therefore, the study examined the factors associated with on-campus food service operators’ intention to provide calorie labelling. A theory of planned behaviour (ETPB) with knowledge as an additional variable was used to the original theory. A cross-sectional study was conducted among 52 on-campus foodservice operators in Klang Valley and convenience sampling was used the sampling design. A Malay self-administered online and physical surveys consisting of socio-demographic characteristics, intention, attitude, subjective norm, perceived behavioural control and nutritional knowledge were used in this study. This study shows that foodservice operators had mean intention (4.73 ± 1.63), perceived behavioural control (4.32 ± 1.41), subjective norm (4.10 ± 1.74), attitude (5.35 ± 1.06) and nutritional knowledge (9.49 ± 7.69). Factors such as perceived behavioural control, subjective norm and attitude were positively significantly associated with the intention to provide menu labelling with (r= 0.558), (r=0.426) and (r=0.365) respectively at (p<0.05). Perceived behavioural control, attitude and subjective norm had positive association with intention to provide menu labelling while nutritional knowledge was not significantly associated with intention to provide menu labelling.

Item Type:	Project Paper
Faculty:	Faculty of Medicine and Health Science
Depositing User:	Mr Khoirul Asrimi Md Nor
Date Deposited:	07 Aug 2023 02:35
Last Modified:	07 Aug 2023 02:35
URI:	http://psaspb.upm.edu.my/id/eprint/959

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