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OBJECTIVE: To test the validity of staging methodology for dietary fat reduction by examining cognitive profiles of persons classified in these groups: precontemplation, lowerfat maintenance (< or = 30% of energy as fat), and higher-fat maintenance (> 30% of energy as fat). DESIGN: Cross-sectional survey of a random sample of 491 women residing in Guelph, Ontario, Canada, recruited by telephone. SETTING/SUBJECTS: Mean age of subjects was 43.7 +/- 12.2 years. The majority (58%) lived with a spouse or partner and had completed high school (68%). STATISTICAL ANALYSES: Multivariate analysis of variance was used to compare the pros and cons of lower-fat eating, level of self-efficacy in avoiding high-fat foods, and use of 9 processes of change to support lower-fat eating habits in women assigned to the precontemplation, higher-fat, and lower-fat maintenance stages. RESULTS: When compared with subjects classified in the precontemplation stage, the 2 groups of subjects in the maintenance stage had higher ratings of the pros (49.7 +/- 9.5 vs 43.7 +/- 7.2, P < .05), lower ratings of the cons (47.2 +/- 8.2 vs 51.9 +/- 11.8, P < .05), higher self-efficacy scores, and more frequent use of processes of change than subjects classified in the precontemplation stage. No differences between women in the 2 maintenance groups were observed in self-efficacy; however, those in the lower-fat maintenance group reported lower cons than those in the higher-fat maintenance group (46.2 +/- 7.2 vs 48.2 +/- 9.1, P < .05) and more frequent use of all processes of change. CONCLUSIONS/APPLICATIONS: Stage of change for dietary fat reduction is a cognitive variable that provides insights into attitudes about and motivations to consume lower-fat foods.

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The food served in contracted Second Level Lodging Homes (SLLH) in Hamilton-Wentworth was studied to assess compliance with current by-law standards, make recommendations about nutrition standards and identify educational needs. Dietitians collected food frequency data in 62 SLLH and recorded food served during one day. Only 44% of homes provided the minimum servings recommended by 1982 Canada's Food Guide. Recommended nutrient intakes for ten nutrients were met by 20% of homes. Provision of therapeutic diets was inconsistent. The study indicates the need for better nutritional standards and strategies to ensure SLLH residents access to sufficient, nutritious and personally acceptable food.

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This study investigated the job satisfaction of public health nutritionists employed in provincial and municipal/regional departments of health in Canada. 153 (78%) of all eligible Canadian public health nutritionists responded to a mailed questionnaire. 89% of respondents indicated that overall, they were very satisfied or satisfied with their jobs. Although only 5% were dissatisfied or very dissatisfied, 31% would have doubts about recommending the profession to young people today, and 30% would choose a different profession if they could start again. Nutritionists who would recommend the profession had significantly higher (p < .05) levels of overall job satisfaction. Analysis of 23 job dimensions showed that nutritionists were most satisfied with their professional independence and stimulation. They were least satisfied with financial rewards and opportunities for advancement. The study provides direction on actions that may be taken to increase job satisfaction among Canadian public health nutritionists.

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This study investigated the self-perceived competence of public health nutritionists employed in provincial and municipal/regional departments of health in Canada. One hundred and fifty-three (78%) of all eligible Canadian public health nutritionists responded to a mailed questionnaire. Nutritionists were asked to rate their level of competence on 10 competency scales and to indicate sources of their knowledge and skill development. Respondents gave the highest ratings to their interpersonal and communication skills and the lowest ratings to their research and information management abilities. T-tests showed that nutritionists who had completed a postgraduate degree felt significantly more competent in their managerial and administrative (p less than .05), organizational (p less than .01), program planning/evaluation (p less than .001), research (p less than .001), and supervisory/leadership/facilitating skills (p less than .05) than those with only a bachelor's degree. One-way ANOVA revealed significant effects of geographical location for eight competency scales. The results of this study identify continuing education needs and have implications for the graduate education of public health nutritionists.

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A sample of 151 men, mainly industrial employees, completed a questionnaire to measure participation in food-related activities, recent dietary changes, and 14 personality traits from Cattell's 16 personality factor inventory. Men's food-related participation tended more to influencing rather than task-performing; it was greater among younger men and those with wives employed outside the home. Multiple regression analysis suggested that personality characteristics are of greater importance in predicting food-related participation than are demographic characteristics, including education. Factor analysis of questionnaire items on dietary change revealed five factor dimensions of dietary change; men who participated more in food-related activities reported more dietary changes in the recommended direction, particularly with respect to three factors labelled sweets/pastries, fast foods/snacks and condiments/fatty extras. Results of studies on psycho-social influences on nutrition behaviour have implications for nutrition education programs.

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