Risk Perceptions of Cardiovascular Disease Among Saudi Arabian Women in Relation to Home Cooking and Intentions to Cook Low Fat Meals
RISK PERCEPTIONS OF CARDIOVASCULAR DISEASE AMONG SAUDI ARABIAN WOMEN IN RELATION TO HOME COOKING AND INTENTIONS TO COOK LOW FAT MEALS A dissertation submitted to the Kent State University College of Education, Health, and Human Services in partial fulfillment of the requirements for the degree of Doctor of Philosophy By Nawal Alissa May 2017 © Copyright, 2017 by Nawal Alissa All Rights Reserved ii A dissertation written by Nawal Alissa B.S., King Saud University, 1996 M.P.A., Eastern Washington University, 2001 M.Ed., Kent State University, 2017 Ph.D., Kent State University, 2017 Approved by _____________________________, Co-director, Doctoral Dissertation Committee Dianne Kerr _____________________________, Co-director, Doctoral Dissertation Committee Kele Ding _____________________________, Member, Doctoral Dissertation Committee Kimberly Schimmel Accepted by _____________________________, Director, School of Health Sciences Lynne E. Rowan _____________________________, Interim Dean, College of Education, Health and Mark A. Kretovics Human Services iii ALISSA, NAWAL, Ph.D., May 2017 HEALTH EDUCATION AND PROMOTION RISK PERCEPTIONS OF CARDIOVASCULAR DISEASE AMONG SAUDI ARABIAN WOMEN IN RELATION TO HOME COOKING AND INTENTIONS TO COOK LOW FAT MEALS (178 pp.) Co-Directors of Dissertation: Dianne Kerr, Ph.D. Kele Ding, Ph.D. The purpose of this study was to investigate the risk perceptions and cooking behaviors of Saudi Arabian women in relation to cardiovascular disease (CVD) and intentions to cook low fat meals. Participants were Saudi Arabian women (ages 22-55). Data were collected through self-administered paper-pencil surveys in the summer of 2016. This study was conducted in a primary care clinic’s waiting room in a single hospital (King Khalid University Hospital) providing services to patients mainly from the Riyadh district of Saudi Arabia.
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