Explain the components of attitude, subjective norm, and perceived behavioral control of the Theory of Planned Behavior


• Attitudes are favorable or unfavorable evaluations about a given behavior. They are strongly influenced by our beliefs about the outcomes of our actions (outcome beliefs) and how important these outcomes are to the client (evaluations of outcomes).
• Subjective norm or perceived social pressure reflect beliefs about whether significant others approve or disapprove of the behavior. Subjective norms are determined by two factors. Normative beliefs are the strength of our beliefs that significant people approve or disapprove of the behavior. Motivation to comply is the strength of our desire to comply with significant other's opinion.
• Perceived behavioral control is an overall measure of an individual's perceived control over the behavior. "What is your overall perception of control in purchasing healthy food?" Control beliefs reflect presence or absence of resources supporting or impeding behavioral performance. Control factors can be internal factors, such as skills and abilities or external factors, such as social or physical environmental factors. The impact of each resource to facilitate or impede the desired behavior is referred to as perceived power.

Nutritional Science

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Even in preschoolers whose habits are being established, existing dietary attitudes are relatively resistant to change. How should wise parents react?

a. Be patient and persistent b. Impose their own eating habits on the children c. Wait until the children start school to initiate changes d. Exert continuous pressure to initiate good food habits

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The Dietary Reference Intakes (DRIs) for a pre-conceptual woman are higher for iron and folic acid only.?

Indicate whether the statement is true or false

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Which of the following type of menu is characterized with offering the same items everyday?

a. preselect b. nonselective c. Table D' Hole d. restaurant

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The ______ is the amount of energy required for cellular metabolic processes and function of organs.

a. basal metabolic rate b. thermic effect of food c. activity thermogenesis d. estimated energy requirement

Nutritional Science