Interacting with nature is associated with positive health behaviors, including dietary choices. Understanding barriers and facilitators to interacting with nature within the context of dietary behaviors can guide development of effective interventions to promote healthy diets. To compare barriers and facilitators to interacting with nature among individuals with higher and lower diet quality and sustainable eating behaviors. In this explanatory sequential mixed methods study, adults (n=300) reported how often barriers kept them from interacting with nature. Diet quality (Healthy Eating Index-2020, range: 0-100) and sustainable eating behavior (EAT-Lancet Index, range: 0-42) scores were determined from Diet History Questionnaire II data. A purposeful sample of participants (n=30) were interviewed to compare barriers and facilitators; half the interviewees had higher diet scores (≥62.87, ≥24.00) and half lower scores (<62.87, <24.00). Pearson’s Chi-Square tests examined if diet scores and barriers to interacting with nature were related, and qualitative data were thematically analyzed. The most frequently reported barriers to interacting with nature in the survey were hot weather (36.67%), lack of time (36.00%), and preference for indoor activities (27.67%). The mean ( SD ) Healthy Eating Index-2020 score was 62.87 (9.85) and median ( IQR ) EAT-Lancet Index score was 24.00 (5.00). Survey participants with higher diet scores less frequently reported barriers to interacting with nature. In the interviews, barriers and facilitators were identified: health, weather, time, distance, and social engagement. Interviewees with higher diet scores more frequently described nearby nature as a facilitator. Those with lower diet scores often described facilitators like socializing, having fun, and pursuing positive mental health, whereas, poor weather was a deterrent. Findings suggest that individuals with better dietary behaviors experience fewer barriers to interacting with nature. Identifying modifiable barriers and facilitators can inform the design of interventions that integrate nature-based strategies to promote healthy and sustainable eating.
Stott et al. (Sun,) studied this question.