Table 3 The nutrition knowledge scale.
From: Factors influencing consumer dietary health preventative behaviours
Knowledge about health and nutrition | Difficulty factor (% of respondents answering correctly) |
|---|---|
1. Whole milk is a better source of calcium than skimmed milk. F | 39.4 |
2. Removing the skin from chicken reduces the fat content. T | 68.8 |
3. Eating more bread helps to increase protein in the diet. F | 49.2 |
4. Any type of fat may damage the health. F | 39.6 |
5. A high intake of salt may increase blood pressure. T | 87.7 |
6. Butter contains more cholesterol than margarine. T | 87.9 |
7. The daily calorie intake should not exceed in general 3200. T | 70.0 |
8. No more than a third of calories should come from fat. T | 58.6 |
9. White bread is more nutritious than wholemeal bread. F | 87.8 |
10. Soya beans are a good source of proteins. T | 80.1 |
11. Cholesterol is found only in foods containing fat or oil. F | 22.1 |