Abstract
BackgroundInterventions having a strong theoretical basis are more efficacious, providing a strong argument for incorporating theory into intervention planning. The objective of this study was to develop a conceptual model to facilitate the planning of dietary intervention strategies at the household level in rural Kerala.MethodsThree focus group discussions and 17 individual interviews were conducted among men and women, aged between 23 and 75 years. An interview guide facilitated the process to understand: 1) feasibility and acceptability of a proposed dietary behaviour change intervention; 2) beliefs about foods, particularly fruits and vegetables; 3) decision-making in households with reference to food choices and access; and 4) to gain insights into the kind of intervention strategies that may be practical at community and household level. The data were analysed using a modified form of qualitative framework analysis, which combined both deductive and inductive reasoning. A priori themes were identified from relevant behaviour change theories using construct definitions, and used to index the meaning units identified from the primary qualitative data. In addition, new themes emerging from the data were included. The associations between the themes were mapped into four main factors and its components, which contributed to construction of the conceptual model.ResultsThirteen of the a priori themes from three behaviour change theories (Trans-theoretical model, Health Belief model and Theory of Planned Behaviour) were confirmed or slightly modified, while four new themes emerged from the data. The conceptual model had four main factors and its components: impact factors (decisional balance, risk perception, attitude); change processes (action-oriented, cognitive); background factors (personal modifiers, societal norms); and overarching factors (accessibility, perceived needs and preferences), built around a three-stage change spiral (pre-contemplation, intention, action). Decisional balance was the strongest in terms of impacting the process of behaviour change, while household efficacy and perceived household cooperation were identified as ‘markers’ for stages-of-change at the household level.ConclusionsThis type of framework analysis made it possible to develop a conceptual model that could facilitate the design of intervention strategies to aid a household-level dietary behaviour change process.
Highlights
Interventions having a strong theoretical basis are more efficacious, providing a strong argument for incorporating theory into intervention planning
The most commonly used of these Health behaviour theories (HBT) are the trans-theoretical model, the Health Belief model, the Social Cognitive model and the Theory of Planned Behaviour [1,2]
The main finding of this study is the conceptual model that is applicable for dietary behaviour change at household level
Summary
Interventions having a strong theoretical basis are more efficacious, providing a strong argument for incorporating theory into intervention planning. On the other hand, when it was perceived as a source of ‘good food’, it was over-indulged and supported financially even in resource-poor households This was the case of an adolescent son studying in college, who ate ‘only good food because he was eating out'. Background factors are the factors that influence the behaviours, but over which individuals or households have little control These included personal modifiers and societal norms. He like to have his curries real hot and sour, with plenty of salt He won’t eat it otherwise.” (Interview 1; Female; 36 years) Societal expectations of men as breadwinners and women as home makers and the lack of jobs for uneducated women kept them dependent on their men for financial access and brought with it a lack of entitlement for those not employed for wages: “He [husband] works and hands over the money to me to buy things [food]. The needs of the non-earning homemaker were not prioritised, even if she was the decision maker and bore the primary responsibility for both food procurement and preparation
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