Table 3 COM-B component and behaviour change techniques (BCTs) targeting individual’s dietary behaviour change
Model component | Taxonomy category | BCT | Definition | Findings from needs assessment | Example |
|---|---|---|---|---|---|
Capability | Shaping knowledge Antecedents | Instruction on how to perform a behaviour Avoidance/reducing exposure to cues for the behaviour Goal setting | Advise or agree on how to perform the behaviour (includes ‘Skills training’) Advise on how to avoid exposure to specific social and contextual/physical cues for the behaviour, including changing daily or weekly routines Set or agree a goal defined in terms of the behaviour to be achieved | Diet is rich in high salt content such as processed food; use of high salt spices for cooking | Education on high sodium content food items from usual diet Education on reduction in salt consumption and high salt spices Finding alternative options for food with lower sodium content (for example brown bread instead of white bread) Limiting cooking salt to one teaspoon per day |
Opportunity | Shaping knowledge | Information about antecedents | Provide information about antecedents (e.g. social and environmental situations and events, emotions, cognitions) that reliably predict performance of the behaviour | Habitual consumption of self-grown vegetables and naturally growing wild herbs such as nkaka, Aloe, and Moringa) | Encourage to continue consumption of wild herbs and self-grown garden produce |
Motivation | Feedback and monitoring | Self-monitoring of behaviour | Establish a method for the person to monitor and record their behaviour(s) as part of a behaviour change strategy | Lack of motivation to maintain behaviour change recommendations | Participants to tick which dietary adjustments they achieved weekly |