Table 2 COM-B analysis demonstrating intervention functions and BCTs to change diet in target population
Barriers to adopting a MD in adults at high CVD risk [28] | COM-B analysis | Intervention functions | BCTs [23] to best serve intervention functions |
|---|---|---|---|
Lack of knowledge about the types/proportions of foods consumed | Psychological capability | Education Training Enablement | Instruction on how to perform the behaviour Demonstration of the behaviour |
Limited cooking skills to prepare meals | Physical capability | Training Enablement | Instruction on how to perform the behaviour Behavioural practice Demonstration of the behaviour |
Resistance to change eating habits established since childhood, especially to reduce intake of red/processed meats and sweet foods | Automatic motivation | Modelling Persuasion Enablement | Social support (unspecified) Problem-solving Goal setting (behaviour) Action planning Feedback on behaviour Set graded tasks |
Increased cost for purchasing key foods especially olive oil, nuts and fruits and vegetables | Physical opportunity | Training Enablement | Instruction on how to perform the behaviour Demonstration of the behaviour |
Increased time to prepare meals owing to busy lifestyles | Physical opportunity | Training Enablement | Instruction on how to perform the behaviour Demonstration of the behaviour |
Limited availability of fresh foods especially fresh fish, fruit and vegetables | Physical opportunity | Training Enablement | Instruction on how to perform the behaviour |
Lack of understanding about the health benefits of adopting a MD | Psychological capability | Education Training Enablement | Information about health consequences Biofeedback |
Negative attitude toward increasing total fat intake | Reflective motivation | Education Persuasion | Information about health consequences Instruction on how to perform the behaviour Demonstration of the behaviour |
Cold climate making it difficult to eat foods such as salads, fruit and vegetables | Physical opportunity | Training Enablement | Social support (unspecified) Verbal persuasion Problem-solving |
Cultural norms making it difficult to change dietary behaviour | Social opportunity | Modelling Enablement | Instruction on how to perform the behaviour Demonstration of the behaviour |
Negative attitude toward the taste of key foods especially olive oil, nuts and fish | Reflective motivation | Education Persuasion | Instruction on how to perform the behaviour Demonstration of the behaviour Social support (unspecified) |