Objective: Improvements in diet can decrease the cancer rates. The aim of the present study was todetermine the relationships between self-perception of diet quality and personality, impulsiveness, stress,coping strategy, sense of coherence, self-efficacy, and social support.
Methods: This cross-sectional studywas conducted using a multiple-stratified random sampling method based on the Korea Census of 2007. InOctober 2009, investigators conducted 15-minute face-to-face interviews with 1,530 South Korean volunteerswho ranged from 30 to 69 years of age without a history of cancer.
Results: Respondents were more likelyto perceive that they consumed a healthy diet if they were older than 50 years, lived with a partner, had amonthly family income greater than $4,000 USD, had a low perceived risk of cancer, consumed less alcohol,exercised regularly, had a less agreeable or conscientious personality, had low stress levels, had a highsense of coherence or self-efficacy, and had ample social support.
Conclusion: Psychosocial factors, suchas personality, stress, sense of coherence, self-efficacy, and social support, are associated with the selfperceptionof diet quality. Analysis of the factors that contribute to a perceived healthy diet could assist withthe design of educational campaigns.