Determinants of restaurant consumers' intention to practice COVID-19 preventive behavior: an application of the theory of planned behavior.
Nutr Res Pract
; 15(Suppl 1): S79-S93, 2021 Dec.
Article
em En
| MEDLINE
| ID: mdl-34909135
ABSTRACT
BACKGROUND/OBJECTIVES:
The purpose of this study was to examine the effects of knowledge about coronavirus disease 2019 (COVID-19), attitude, subjective norm, and perceived behavioral control on behavioral intentions to practice COVID-19 preventive behaviors using the theory of planned behavior (TPB). SUBJECTS/METHODS:
A total of 519 restaurant customers' responses was collected in this study through an online self-administered questionnaire. Descriptive statistical analysis was performed on socio-demographic factors. One-way analysis of variance and t-test were conducted to determine differences in the constructs from the TPB according to age and sex. The hypotheses were tested using structural equation modeling (SEM).RESULTS:
SEM revealed the positive effect of knowledge about COVID-19 on attitude, subjective norm, and perceived behavioral control to prevent the spread of COVID-19 in restaurants. Attitude, subjective norm, behavior intention, and knowledge positively affected COVID-19 preventive behavior intentions in restaurants.CONCLUSIONS:
The results of this study confirmed that the TPB is helpful in elucidating the determinants of consumers' intention to practice COVID-19 preventive behavior in restaurants. These findings can help policy makers and professionals provide material for further public health interventions and inform them about awareness-raising, guidelines, and health education programs.
Texto completo:
1
Base de dados:
MEDLINE
Tipo de estudo:
Guideline
/
Prognostic_studies
/
Qualitative_research
Idioma:
En
Ano de publicação:
2021
Tipo de documento:
Article