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Table 3 Mapping the results of the best-fit framework analysis to identify the main, component and sub-factors of the conceptual model

From: Conceptual model for dietary behaviour change at household level: a ‘best-fit’ qualitative study using primary data

Main factors

Component factors

Sub-factors

1. Impact factors

Decisional balance

Not worth the effort or cost

Relative costs

Maximize benefit, minimize cost

Risk perception

Perceived risk

Perceived seriousness

Attitude

Contrasting attitudes: contrasting behaviours

Value-laden attitudes: changes perceptions and use

2. Change or facilitating processes

Action-oriented processes

Cues to action

Substitution opportunities

Self-evaluation

Cognitive processes

Household efficacy

Perceived household response

Awareness

Helpful relationships

Perceived societal response

3. Background factors

Personal modifiers

Individual: Age, occupation

Household: household composition, place of residence

Societal norms

Stereotyped roles

Financial dependence

4. Overarching influence

Accessibility

Affordability

Availability

Perceived needs and preferences

Perceived needs

Household routines

  

Specific preferences, tastes and habits