Determinants of restaurant consumers' intention to practice COVID-19preventive behavior: an application of the theory of planned behavior
Nutrition Research and Practice
;
: S79-93, 2021.
Article
in English
| WPRIM
| ID: wpr-918622
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.
Full text:
Available
Index:
WPRIM (Western Pacific)
Type of study:
Practice guideline
/
Prognostic study
/
Qualitative research
Language:
English
Journal:
Nutrition Research and Practice
Year:
2021
Type:
Article
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