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DHKS 1989-91 - Information Collected
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Knowledge questions:

  • Perceived adequacy of own diet compared with what is healthy.
  • Knowledge of which foods contain more calories, cholesterol, fat, and fiber; which kind of fat is more likely to be a liquid; what kinds of foods contain cholesterol; and saturated fat content of foods labeled "cholesterol free."
  • Awareness of health problems related to selected dietary components or being overweight.
  • Self-assessment of weight status: overweight, underweight, or about right.

Attitude questions:

  • Agreement or disagreement with statements about beliefs with potential to influence dietary behavior.
  • Perceived importance of dietary guidance.

Factors related to grocery shopping:

  • Importance of safety, nutrition, price, how well the food keeps, how easy the food is to prepare, taste.

Food label questions:

  • Frequency of use of specific types of information on labels, such as the list of ingredients and nutrition information.
  • Frequency of comparing nutrients for different brands of the same food and degree of problem caused when serving sizes differ among brands.

Cooking behavior questions:

  • Amount of time usually spent on making the main meal of the day.
  • Use of cooking practices related to salt, fat, cholesterol, and sugar.

Food safety:

  • Attitudes toward safety of foods associated with various factors, such as irradiation, being eaten raw or very rare, use of antibiotics or hormones at approved levels, and nitrite.
  • Ever purchasing store-prepared meat/poultry items from supermarkets and opinion on relative safety of store-prepared versus home-prepared foods.

Examples of additional information available for only 1 or 2 years:

  • Knowledge of the number of servings from different food groups that a person should eat each day (1990-91 only).
  • Avoidance of specified foods (1990-91 only).
  • Food safety practices related to preparation of fresh fruits and vegetables (1990-91 only).
  • Whether own concern about food safety is higher, lower, or the same as a year ago (1990-91 only).
  • Opinions on the existence of differences between meats labeled "natural" and those not labeled "natural" (1989 only).
  • Frequency of following label suggestions on defrosting, cooking, and storage of meat/poultry items (1989 only).
  • Holding cooked meat, eggs, or dairy products at room temperature: typical length of time and longest time this year (1991 only).