Factors Determining Collegians’ Readiness To Adopt Cholesterol-Lowering Behaviors: The Transtheoretical Model Of Change As A Theoretical Framework

Abstract

Study design: A descriptive predictive design was used to guide this study.
Setting: The study was conducted in Al-Qadisiyah University.
Sample and sampling: The study included a convenience sample of 400 undergraduate students.
Study Instrument: The study instrument includes students’ sociodemographic sheet of age, gender, marital status, and grade. It also includes The Stages of Behavior Change for Physical Activity, The Confidence in Refraining from Eating High Fat Foods in Different Situations Scale, The Confidence in Persisting with Exercise in Different Situations Scale, The Pros and Cons o f a Low-Fat Diet Scale, and The Pros and Cons of Physical Activity.
Data collection: Collection: Data were collected using an online google form for the period from February8th, 2021 to April 24nd, 2021.
Data analysis: Data were analyzed using the statistical package for social science, version 26. The descriptive statistical measures of frequency, percent, mean, and standard deviation were used to describe subjects’ socio-demographic characteristics. The inferential statistical measures of linear regression, Independent-Sample T-Test, and One-Way Analysis of Variance.
Study Results: The study results revealed that less than a third is in the Action SOC for low-fat food. Less than a third was in the Contemplation SOC for regular physical exercise. There was statistically significant difference in Self-Efficacy for Refraining from high-fat food in different situations among the Stages of Change for Regular Physical Exercise groups. There was statistically significant difference in Processes of Behavior Change for choosing a low-fat diet among the Stages of Change for Regular Physical Exercise groups. There was a statistically significant difference in Processes of Behavior Change for choosing a low-fat diet among the living arrangement groups. There was a statistically significant difference in Self-Efficacy for refraining from high-fat food in different situations among the Stages of Change for choosing low-fat food groups. There was a statistically significant difference in Processes of Behavior Change for choosing a low-fat diet among the Stages of Change for choosing low-fat food groups.
Conclusions: The researcher concluded the following:
• The lower the Stages of Change for choosing a low-fat diet, the lower the Processes of Behavior Change for choosing a low-fat diet.
• The Lower the Stages of Change for choosing a low-fat food, the lesser the use of the Processes of Behavior Change for choosing a low-fat food.
• The higher Stages of Change for choosing low-fat food, the greater Self-Efficacy for refraining from high-fat food in different situations.
• The higher the Stages of Change for choosing low-fat food, the greater the use of Processes of Behavior Change for choosing a low-fat food.
Recommendations:
There is a need to establish health promotion activities based on the TTM that aim to enhance students’ Self-Efficacy for continuing exercises in different situations and choosing low-fat food in different situations.