Content Analysis of Published Nutrition Related Articles in Farsi Popular Social Magazines in Year 2015
Background And Objectives
Content analysis is on the document based techniques in social sciences research methods. The current study aims to perform a quantitative content analysis of Persian popular social magazines in Iran in year 2015.
Materials and Methods
This study was conducted using content analysis method. The study population consisted of 5 Iranian popular social magazines with the highest circulation. Data gathering was carried out using a checklist. Cohen's kappa coefficient was used to determine the reliability of the checklist and was equal to 0.73 which is acceptable. Also, after determining the most frequently mentioned foods, word analysis was used to determine the positive or negative relations between these items. To this end, a centrality criteria was extracted using Ucinet v.6 software and word event map was drawn using NetDraw software.
A total of 10810 nutritional massages were extracted from 644 articles. The “Days of life (Roozhaye Zendegi)” with 3615 massages had the largest number of massages. According to the results 56.83% of the massages had well-known authors and 95.5% of the contents had informative role and the majority of massages (61.21%) had credibility. The most frequently mentioned foods included pepper, garlic, citrus, water, tea, milk, different nuts, spices, dairy products and olive and almond oil. Word analysis of the keywords in the articles showed that food products such as fruits and vegetables, vitamins and minerals, various nuts and coffee and tea have been reported to be useful for treatment of organs such as heart, skin and hair, digestive system and problems such as depression, diabetes and various types of cancer.
It can be said that the nutritional content of Iranian popular magazines had relative accuracy and credibility but these magazines need to pay more attention to citation, using known sources and using nutritional experts.
Article Type:
Research/Original Article
Iranian Journal of Nutrition Sciences & Food Technology, Volume:13 Issue:2, 2018
11 - 20  
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