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Can Social Cognitive Theory Influence Breakfast Frequency in an Institutional Context: A Qualitative Study

Author

Listed:
  • Jessica A Harris

    (Social Marketing at Griffith, Griffith Business School, Griffith University, 170 Kessels Road, Nathan, QLD 4111, Australia)

  • Julia Carins

    (Social Marketing at Griffith, Griffith Business School, Griffith University, 170 Kessels Road, Nathan, QLD 4111, Australia)

  • Sharyn Rundle-Thiele

    (Social Marketing at Griffith, Griffith Business School, Griffith University, 170 Kessels Road, Nathan, QLD 4111, Australia)

Abstract

Breakfast is considered an important meal, especially for people who are about to commence a long or demanding workday, and for roles that may involve physical tasks and a requirement to remain alert and vigilant in potentially high-risk situations. This study looks at breakfast consumption influences within two workplace institutional settings, namely military and mining. Semi-structured interviews were conducted with military personnel (n = 12) and mining employees (n = 12) to understand their breakfast consumption behaviour at work and at home, and the associated behavioural influences. The interview questions were framed by social cognitive theory. Overall, cognitive and environmental influences were the most prominent influences on breakfast consumption, less evident were behavioural influences. A negative stereotype of workplace institutional food services emerged as one of the most significant barriers to breakfast consumption for those already at work. Considerations of environmental influences on behaviour may need to be broadened beyond physical barriers and social influences, to include perceptions of the behavioural environment. Programs that aim to increase breakfast consumption must create areas where their employees want to go. Food systems need to ensure nutritious, quality, and appealing food is available. Interventions need to increase participants’ knowledge, improve their attitudes, and create positive expectations for breakfast.

Suggested Citation

  • Jessica A Harris & Julia Carins & Sharyn Rundle-Thiele, 2021. "Can Social Cognitive Theory Influence Breakfast Frequency in an Institutional Context: A Qualitative Study," IJERPH, MDPI, vol. 18(21), pages 1-16, October.
    • Handle: RePEc:gam:jijerp:v:18:y:2021:i:21:p:11270-:d:665791
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    References listed on IDEAS

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    1. Fielding-Singh, Priya, 2019. "You're worth what you eat: Adolescent beliefs about healthy eating, morality and socioeconomic status," Social Science & Medicine, Elsevier, vol. 220(C), pages 41-48.
    2. repec:mpr:mprres:5148 is not listed on IDEAS
    3. Elena A. Spieker & Tracy Sbrocco & Kelly R. Theim & Douglas Maurer & Dawn Johnson & Edny Bryant & Jennifer L. Bakalar & Natasha A. Schvey & Rachel Ress & Dean Seehusen & David A. Klein & Eric Stice & , 2015. "Preventing Obesity in the Military Community (POMC): The Development of a Clinical Trials Research Network," IJERPH, MDPI, vol. 12(2), pages 1-22, January.
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    Cited by:

    1. Dongchun Tang & Weicong Cai & Wenda Yang & Shangmin Chen & Liping Li, 2022. "Effectiveness of Health-Related Behavior Interventions on Physical Activity-Related Injuries in Junior Middle School Students," IJERPH, MDPI, vol. 19(7), pages 1-12, March.

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