Food and fibre in a Scottish Community

Sonja M. Hunt, Candace Currie, Claudia J. Martin

Research output: Contribution to journalArticle

Abstract

A survey of food habits was carried out by trained local residents in a small village in West Lothian. Results indicate that there was a relatively low reported consumption of high fibre products, particularly wholemeal bread. Fruit and vegetables were regarded as particularly good for health, but often not bought because of expense or availability. Meat was regarded as highly desirable by a majority of respondents. The responses of elderly people suggested that their diet may be poor in relation to fibre. Only one-third reported changing food habits. The implications of the findings for health education are discussed.
Original languageEnglish
Pages (from-to)223-229
Number of pages7
JournalHealth Education Research
Volume2
Issue number3
DOIs
Publication statusPublished - Sep 1987

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Feeding Behavior
habits
food
Food
Bread
vegetables
Health Education
Vegetables
Meat
health promotion
community
Fruit
village
resident
Diet
Health
health
Surveys and Questionnaires

Keywords

  • Scotland
  • diet and nutrition
  • fibre consumption
  • food habits

Cite this

Hunt, S. M., Currie, C., & Martin, C. J. (1987). Food and fibre in a Scottish Community. Health Education Research, 2(3), 223-229. https://doi.org/10.1093/her/2.3.223
Hunt, Sonja M. ; Currie, Candace ; Martin, Claudia J. / Food and fibre in a Scottish Community. In: Health Education Research. 1987 ; Vol. 2, No. 3. pp. 223-229.
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Hunt, SM, Currie, C & Martin, CJ 1987, 'Food and fibre in a Scottish Community', Health Education Research, vol. 2, no. 3, pp. 223-229. https://doi.org/10.1093/her/2.3.223

Food and fibre in a Scottish Community. / Hunt, Sonja M.; Currie, Candace; Martin, Claudia J.

In: Health Education Research, Vol. 2, No. 3, 09.1987, p. 223-229.

Research output: Contribution to journalArticle

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Hunt SM, Currie C, Martin CJ. Food and fibre in a Scottish Community. Health Education Research. 1987 Sep;2(3):223-229. https://doi.org/10.1093/her/2.3.223