Factors associated with stages of change for red meat and vegetable intake by Japanese-Brazilians Fatores associados aos estágios de mudança para o consumo de carnes vermelhas, verduras e legumes em nipo-brasileiros

• Main Authors: Patricia Barbieri (Author), Raphaela Fernanda Muniz Palma (Author), Renata Yumi Nishimura (Author), Renata Damião (Author), Marselle Bevilacqua (Author), Flávia Massimino (Author), Rita Chain (Author), Suely Godoy Agostinho Gimeno (Author), Sandra Roberta Gouvea Ferreira (Author), Daniela Saes Sartorelli (Author)
• Format: Book
• Published: Escola Nacional de Saúde Pública, Fundação Oswaldo Cruz, 2009-07-01T00:00:00Z.
• Subjects: article
• Online Access: Connect to this object online.

Stages of change assess individual motivation for lifestyle changes, contributing to the development of more effective intervention strategies. The objective of the present study was to identify factors associated with stages of change for lower intake of red meat and higher intake of vegetables in...