A qualitative study of motivators and barriers to weight reduction practices among overweight and obese suburban Malay adults
Malaysian Journal of Nutrition
;
: 471-485, 2020.
Artículo
en Inglés
| WPRIM
| ID: wpr-881301
ABSTRACT
@#Introduction:
Designing an effective and comprehensive weight reduction intervention requires an understanding of the motivating factors and barriers to losing weight. This study explored the motivating factors and barriers to weight reduction through the experiences, emotions and ideas shared among suburban overweight and obese Malay adults.Methods:
In this qualitative study, 23 overweight or obese Malay adults aged 30-59 years old were divided into three focus group discussion (FGD). The Socio-Ecological Model (SEM), consisting of four levels (intrapersonal, interpersonal, community, and policy) was utilised in this study.Results:
The motivating factors were (1) Intrapersonal level self-awareness, health concern, self-confidence, and desire to have good physical appearance, (2) Interpersonal level social support from family and friends, (3) Community level availability and accessibility of physical activity facilities and health information, and (4) Policy level healthy lifestyle programme. The barriers were (1) Intrapersonal level lack of knowledge about diet, physical limitations, lack of self-control, and emotion/mood, (2) Interpersonal level spouse and children, career or housework commitment, (3) Community level lack of neighbourhood safety, and availability and accessibility of outside foods, and (4) Policy level availability and accessibility of outside foods.Conclusion:
Eight factors were identified as motivating factors and barriers for weight reduction practices. Support from family and friends should be considered when developing an effective and comprehensive weight loss programme as it was both a motivating factor as well as a barrier.
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Índice:
WPRIM (Pacífico Occidental)
Tipo de estudio:
Estudio pronóstico
/
Investigación cualitativa
Idioma:
Inglés
Revista:
Malaysian Journal of Nutrition
Año:
2020
Tipo del documento:
Artículo
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