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Table 3 Behavioural objective – Eat a healthy, balanced diet

From: Application of Intervention Mapping to develop a community-based health promotion pre-pregnancy intervention for adolescent girls in rural South Africa: Project Ntshembo (Hope)

PERSONAL DETERMINANTS
Performance objective Literacy Self-awareness Self-efficacy Personal preference
Reduce consumption of sugar ( e.g. sugar-sweetened beverages , sweets , etc. ) Understanding of the importance of limiting sugar intake Awareness of sugar consumption habits
Awareness of healthy alternatives to high sugar foods and beverages
Confidence to reduce intake of sugar and choose healthy alternatives, especially in social settings Selection of healthy alternatives to high sugar foods and beverages
Performance objective Literacy Self-awareness Self-efficacy Personal preference
Reduce portion size of staple starchy foods ( e.g. maize meal , potatoes , white bread , rice , pasta ) Understanding of the balance of macronutrients in the diet Awareness of portion sizes Confidence to reduce portion sizes, especially in social settings Selection of reduced portion of staple starchy foods
Performance objective Literacy Self-awareness Self-efficacy Personal preference
Reduce the consumption of convenience foods Understanding of the risks if regularly eating convenience foods Awareness of convenience food purchasing habits
Awareness of healthy alternatives to convenience foods
Confidence to reduce consumption of convenience foods, especially in social settings Selection of healthy alternatives to convenience foods
Performance objective Literacy Self-awareness Self-efficacy Personal preference
Increase consumption of fruits and vegetables Understanding of the importance of fruit and vegetable consumption for the promotion of health Awareness of options for purchasing fruit and vegetables Confidence to increase consumption of fruit and vegetables Choice to eat fruits and vegetables that they prefer