4 research outputs found
Womenâs perceptions of usefulness and ease of use of four healthy eating blog characteristics : a qualitative study of 33 French-Canadian women
Background: Healthy eating blogs are knowledge translation tools used by nutrition
and dietetics practitioners for helping people improve their health behaviors and food
choices.
Objective: Our aim was to explore womenâs perceptions of the usefulness and ease of
use of healthy eating blog (HEB) characteristics that might increase potential usersâ
intention to use them as tools to improve their dietary habits.
Design: We conducted qualitative research using semi-structured individual interviews.
Participants: Thirty-three women (mean age of 44 years; rangeŒ27 to 61 years) living
in the Quebec City, Canada, metropolitan area were studied.
Intervention: Four existing HEBs, written by French-Canadian registered dietitians
(RDs) whose main objective was the promotion of a healthy diet, were explored by
women during individual interviews. A standardized open-ended interview questionnaire
based on the Technology Acceptance Model was used to identify womenâs perceptions
about characteristics of type of blog content delivery, RD bloggerâs delivery of
information, blog layout, and blog design.
Main outcome measures: Womenâs perceptions toward the contribution of HEB
characteristics to the usefulness and ease of use of those tools to improve their dietary
habits were measured.
Analyses performed: Interviews were audiorecorded, transcribed verbatim, coded, and
analyzed through an inductive content analysis using NVivo software.
Results: The most useful characteristics of type of blog content delivery identified by
women were recipes, hyperlinks, and references. Among characteristics of RD bloggerâs
delivery of information, most women reported that interaction between blog readers
and the RD blogger created a sense of proximity and of connection that was helpful for
improving their dietary behaviors. Womenâs perceptions toward various characteristics
of blog layout and design were also discussed.
Conclusions: Incorporating specific characteristics when designing HEBs should be
considered by RDs and future research to promote the use of those tools to support
dietary behavior change efforts of internet users