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  • Registered Dietitians’ Knowledge, Attitudes, and Behaviour Related to Physical Activity and Sedentariness
    Canadian Journal of Dietetic Practice and Research • Vol. 82 • No. 1 • pp. 45 - 48
    Purpose: To explore knowledge, attitudes, and behaviour related to physical activity (PA) and sedentariness among registered dietitians (RDs) in family health teams in Ontario.Methods: This cross-sectional, descriptive study utilized a semi-structured interview guide to conduct qualitative interviews with 20 RDs. Self-administered questionnaires were used to assess personal PA (short version of the International Physical Activity Questionnaire) and sedentary behaviour (Sedentary Behavior Questionnaire).Results: Thematic analysis indicated that, in general, participants had good knowledge of PA and sedentariness. They were knowledgeable about the PA guidelines. They had positive attitudes toward PA and nonsedentariness, stating that both are important in the prevention and treatment of chronic conditions. Quantitative analysis indicated they had moderate-to-high PA levels and were fairly sedentary.Conclusions: This study supports the position that RDs can serve as excellent role models for PA. Though participants had basic knowledge, RDs may benefit from additional education regarding PA and sedentariness when counselling.
  • Perceived Healthiness of Sweeteners among Young Adults in Canada
    Canadian Journal of Dietetic Practice and Research • Vol. 82 • No. 2 • pp. 90 - 94
    Purpose: To compare the perceived healthiness of different sweeteners relative to table sugar and examine efforts to consume less sugars and sweeteners.Methods: As part of the 2017 Canada Food Study online survey, 1000 youth and young adults were randomized to rate the healthiness of 1 of 6 sweeteners (aspartame, sucralose, stevia, agave, high-fructose corn syrup, “raw” sugar) or 1 sweetener brand name (Splenda) compared with “table sugar”.Results: Perceptions of sweeteners varied widely. For example, the majority of respondents perceived high-fructose corn syrup (63.9%) and aspartame (52.4%) as less healthy than table sugar, whereas almost half (47.8%) perceived raw sugar as being healthier than table sugar. No assessed socio-demographic variables were significantly associated with perceived healthiness of sweeteners compared with table sugar (P ≥ 0.05). More consumers had attempted to consume less sugar (65.4%) compared with less “artificial” (31.2%) or “natural” (24.0%) low-calorie sweeteners.Conclusions: Perceptions of sweetener healthiness may be related to sweeteners’ perceived level of “naturalness” rather than energy content. This has important implications for understanding consumer preferences, particularly given greater use of low-calorie sweeteners in the food supply and policy developments such as sugar taxes and enhanced sugar labelling.
  • Staff Perceptions of a Mealtime Management Educational Video for Training in Long-Term Care Homes
    Canadian Journal of Dietetic Practice and Research • Vol. 82 • No. 1 • pp. 32 - 37
    The purpose of this study was to determine if staff perceive a mealtime management video to be a beneficial and useful training tool in long-term care (LTC) homes. An email invitation was sent to the Dietitians of Canada Gerontology Network inviting dietitians working in LTC homes to participate. A previously used and reliable 25-item questionnaire was used to assess sustained attention/mental effort, learner satisfaction, clinical experience/relevance, and information processing of the video. Dietitians were asked to show the video to LTC staff and distribute the questionnaire to staff after viewing the video. A total of 769 surveys were completed at 28 LTC homes across Canada. Eighty-seven percent (n = 637/736) of participants felt more knowledgeable after viewing the video and 91% (n = 669/738) found the video format easy for learning. Managers had a higher Likert scores (mean = 6.2 out of 7) than continuing care assistant (mean = 5.7, P = 0.02) and food service workers (mean = 5.5, P = 0.001) for the clinical relevance scales. No differences were found for age (χ2 = 5.52, P = 0.60), gender (χ2 = 2.65, P = 0.10), and size of home (χ2 = 3.34, P = 0.34). Staff perceived the video to be useful for their work with residents living in LTC homes and it raised awareness of the importance of their roles at mealtimes.
  • “It was Like Magic”: Relationships Supporting Compassion, Creativity, and Sense of Coherence in Nutrition Students
    Canadian Journal of Dietetic Practice and Research • Vol. 82 • No. 2 • pp. 68 - 74
    The purpose of this exploratory research was to understand the experiences and learnings of dietetic and nutrition students following a 3-week intensive summer course designed to enhance students’ understandings of compassion, creativity, and sense of coherence as they apply to personal growth and socially just professional practice. Seven of 15 students participated in one-on-one, semi-structured interviews. Data analysis was conducted using inductive thematic analysis, resulting in 3 meta-themes: (i) personal meaning and sense making, (ii) relational and power dynamics, and (iii) disruption; participants contextualized these themes via a dynamic interplay within and among the domains of self, pedagogy, and practice. As a result of taking this course, participants developed an enhanced sense of coherence, self-compassion, well-being, and a more equity-focused understanding of health. Student development may have been achieved through attending to student experience and a relational pedagogical epistemology that allowed students to make personal, interpersonal, and systemic connections among their own subjective experiences, the experiences of peers, and broader social impacts on health. Given nutrition classrooms are largely positivist, it is important to consider how these environments as relational contexts may support or undermine compassion, sense of coherence, and ultimately the health and well-being of students.
  • “My Roommates Would Laugh at me”: Young Males Reveal Embarrassment over Lack of Food Skills
    Canadian Journal of Dietetic Practice and Research • Vol. 82 • No. 2 • pp. 51 - 58
    Purpose: This descriptive qualitative study explored young males’ perceptions of food skills in 3 domains: food selection and planning, food preparation, and food safety and storage.Methods: Semi-structured interviews were audio-recorded and transcribed verbatim. Data were analyzed using the constant comparative method.Results: Forty-four young men (aged 17–35) reported varying levels of food skills, from little/no confidence to very confident and skilled. Most participants learned food skills from their mothers. Greater involvement in food selection and planning at a young age appeared to be related to parental influence and encouragement, exposure to food skills at school, and interest in food-related activities, which, in turn, provided a solid foundation for being confident cooks as young adults. Most notable was the lack of knowledge about, or confidence in, food safety and storage. Young men with low self-perceived food skills were deeply embarrassed about this deficiency in front of peers who had higher levels of confidence and skills.Conclusions: Future interventions or curricula should emphasize food safety and storage. This research also illustrates the importance of the home environment in teaching food skills to youth and ensuring that food skills are taught well before young adults begin living independently.
  • Successes and Challenges Implementing a “Fresh from the Farm” Fundraising Program in Schools
    Canadian Journal of Dietetic Practice and Research • Vol. 82 • No. 2 • pp. 75 - 78
    In 2013, 4 partner organizations: Dietitians of Canada (DC); Ontario Fruit and Vegetable Growers Association; Ontario Ministry of Agriculture, Food and Rural Affairs; and Ontario Ministry of Education created “Fresh from the Farm” (FFF), a healthy fundraiser for Ontario Schools. FFF was designed to support the Ontario government’s School Food and Beverage Policy and Local Food Act and to provide a feasible alternative for less healthy fundraising options. This paper outlines the program successes and challenges over the 6 years of DC’s involvement. After 6 years, over 1700 schools successfully participated in FFF and over $2 million has been paid to Ontario farmers for product and distribution. The average participating school has generated $2040 in sales towards their fundraising efforts, equating to 770 kg (1700 lbs) of fresh produce per school. Schools reported high satisfaction with FFF, with over 90% of participating schools enrolling in subsequent years. The main reasons for satisfaction included: easy to implement, profitable, offers a healthy alternative to “traditional” fundraising programs, and provides great value for cost. The main challenges were logistics of sourcing and delivery, higher than anticipated costs that made the financial model less feasible than predicted, and competition from other fundraisers.
  • Opportunities for Qualitative Analysis of Social Media Platforms in Dietetic Research and Practice
    Canadian Journal of Dietetic Practice and Research • Vol. 82 • No. 2 • pp. 79 - 83
    To date, most qualitative knowledge about individual eating patterns and the food environment has been derived from traditional data collection methods, such as interviews, focus groups, and observations. However, there currently exists a large source of nutrition-related data in social media discussions that have the potential to provide opportunities to improve dietetic research and practice. Qualitative social media discussion analysis offers a new tool for dietetic researchers and practitioners to gather insights into how the public discusses various nutrition-related topics. We first consider how social media discussion data come with significant advantages including low-cost access to timely ways to gather insights from the public, while also cautioning that social media data have limitations (e.g., difficulty verifying demographic information). We then outline 3 types of social media discussion platforms in particular: (i) online news article comment sections, (ii) food and nutrition blogs, and (iii) discussion forums. We discuss how each different type of social media offers unique insights and provide a specific example from our own research using each platform. We contend that social media discussions can contribute positively to dietetic research and practice.
  • Sharing Indigenous Foods Through Stories and Recipes
    Canadian Journal of Dietetic Practice and Research • Vol. 82 • No. 1 • pp. 11 - 15
    Participants at the second National Gathering of the Aboriginal Nutrition Network (ANN) were encouraged to submit their favourite traditional recipes. Approximately 40 were received, and a volunteer working group contacted contributors to assist in the creation of a recipe resource with a selection of 12 recipes that included traditional ingredients to promote Indigenous foodways. All contributors were interviewed to share stories about their recipes. Each recipe was then tested, photographed, and developed into a resource handout that was disseminated to a variety of stakeholders. Afterwards, a brief survey was conducted with ANN recipients of the recipes (n = 23) to evaluate the recipe collection. When asked, “Prior to learning about this resource, was a collection of recipes using traditional foods something that you or the communities you work with were interested in?” all respondents answered yes. Nearly all found the recipes easy to follow (91%), and that they were applicable to the interests or needs of the communities they work with (83%). Preserving recipes and building opportunities for dietitians and other health professionals to contribute to traditional food recipe collections facilitates increased knowledge transfer, enhanced cross-cultural understanding, and is generally a useful tool for those working with Indigenous Peoples in Canada.
  • Teaching Families of Children with Celiac Disease about Gluten-Free Diet Using Distributed Education: a Pilot Study
    Canadian Journal of Dietetic Practice and Research • Vol. 82 • No. 1 • pp. 38 - 40
    Introduction: Treatment of celiac disease is a strict life-long gluten-free diet (GFD). The GFD is complex, and counseling by a dietitian is essential. The number of new referrals for GFD education has increased. We studied the feasibility of GFD teaching using distributed education.Methods: The IWK Health Center in Halifax is the only tertiary-care pediatric hospital in the 3 Maritime provinces with GFD experienced dietitians. Families travel long distances to attend teaching sessions. Families outside the Halifax area were offered to participate in the 2.5-hour education sessions held once a month via live videoconference link at their regional hospitals. All participants were surveyed with a 10-item questionnaire assessing the content and delivery and usefulness of information.Results: Over a 6-month period, 39 families attended the sessions, 21 locally and 18 at distributed sites across the Maritimes. The survey was completed by 26 participants (67%). All participants at both sites strongly agreed or agreed that their setting was good for learning and the information provided was easy to understand. There were no significant differences between the 2 groups on any individual questions in the 2 domains assessed (all P > 0.06).Conclusions: Distributed education on GFD is feasible and as effective as in person education. It affords convenience and savings to families by reducing travel costs.
  • Reaction on Social Media to Online News Headlines Following the Release of Canada’s Food Guide
    Canadian Journal of Dietetic Practice and Research • Vol. 82 • No. 1 • pp. 16 - 20
    This paper investigated how traditional media headlines framed the release of Canada’s Food Guide (CFG) online in 2019 and how audiences reacted to its release on social media. Titles of online news articles, Facebook comments on news stories, and tweets from Twitter were collected using Meltwater and manual data collection. Leximancer software conducted conceptual extraction and relational analyses on written words and visual text. Human coding was completed to contextualize the content, which identified 9 prominent frames (food guide, impact, health, sustainable plant food, who will use?, Canadian culture, food and consumption practices, meat, and dairy). Results suggested that online news headlines highlighted CFG release and alluded to potential impacts. Analysis of Facebook comments revealed that the most commonly discussed frames were health, food and consumption behaviours, sustainable plant food, and meat, while the majority of the tweets were in direct reference to CFG being released, oftentimes with a link to another webpage, and discussed the intersect between health and food and consumption practices. In conclusion, the analysis revealed how frames emerged from social media users that shifted the discussion away from CFG release and impact to the influence of health and food and a plant versus meat debate.
  • Grain Products Are a Top Source of Energy and Nutrients among Nova Scotian Adults Following a Gluten-Free Diet
    Canadian Journal of Dietetic Practice and Research • Vol. 82 • No. 1 • pp. 21 - 26
    To determine the food sources of energy and 13 core nutrients, 89 diet recalls were analyzed from an explanatory mixed-methods pilot study with adults following a gluten-free diet (GFD) for any reason. Nonconsecutive dietary recalls were collected through a web-based, Automated Self-Administered 24-Hour (ASA24®—Canada-2016) Tool. Mean nutrient intakes were compared with Dietary Reference Intakes. Food items (excluding supplements) were extracted and categorized according to the Bureau of Nutritional Sciences Food Group Codes. Percentages of total dietary intakes from food sources were ranked. Grain products were the highest ranked contributor of energy (21.4%), carbohydrate (30.3%), fibre (29.1%), and iron (35.3%). Breakfast cereals, hot cereals, yeast breads, and mixed grain dishes (mainly rice or pasta-based) were the most important nutrient contributors for grains, despite most (64.3%) commercial cereals and breads being unenriched. Legumes and seeds were not frequently consumed. Nutrient density in the GFD could be improved with more emphasis on gluten-free (GF) whole grains, legumes, seeds, and enriched breads and cereals. More research is needed on the nutrient composition of GF foods to identify food sources of folate, other B vitamins, zinc and magnesium—nutrients of concern for those requiring a GFD.
  • Using the Food Skills Questionnaire (FSQ) to Evaluate a Cooking Intervention for University Students: A Pilot Study
    Canadian Journal of Dietetic Practice and Research • Vol. 82 • No. 1 • pp. 41 - 44
    Purpose: To pilot test the Food Skills Questionnaire (FSQ) to evaluate a cooking intervention.Methods: Students attending Western University were invited to participate in 3 cooking classes over a 3-month period. All participants were asked to complete the FSQ pre- and post-intervention. The FSQ evaluated food skills in 3 domains—Food Selection and Planning, Food Preparation, and Food Safety and Storage—with a maximum score of 100 per domain. Domain scores were then computed as a weighted average for the Total Food Skills Score out of 100. Open-ended questions assessed participants’ perceptions of the classes.Results: Forty-four students participated. There was a significant increase in food planning (70.6 ± 13.5–77.6 ± 14.3, P < 0.01), food preparation (67.5 ± 14.0–74.9 ± 12.9, P < 0.01), food safety (78.0 ± 9.9–80.8 ± 13.0, P = 0.04), and total food skills (71.9 ± 8.9–77.8 ± 10.6, P < 0.01) post-intervention. Content analysis of open-ended questions indicated that participants enjoyed healthy recipes, supportive Peer Educators, discussions, the cooking experience, socializing, and the safe environment.Conclusions: The FSQ shows strong potential for evaluating basic (e.g., peeling, chopping, slicing) to intermediate (e.g., meal planning) food skills in an effective and feasible manner. It can also capture changes in specific domains, allowing the development of more focused nutrition education and skills-based interventions.
  • Canadian Dietitians’ Understandings of, Attitudes Toward, and Engagement in Social Justice and Advocacy
    Canadian Journal of Dietetic Practice and Research • Vol. 82 • No. 1 • pp. 2 - 10
    Purpose: To explore Canadian dietitians’ understandings of, attitudes towards, and engagement in socially just dietetic practice and advocacy.Methods: An online semi-qualitative survey sent to Canadian dietitians.Results: Respondents’ understanding of social justice and socially just dietetics practice highlights the unique ways that social injustice and health inequities may be addressed by dietitians. Overall, respondents had a positive attitude toward dietitians’ roles in social justice advocacy. Support for dietitians’ advocacy roles was highest for food-related concerns, but it declined for concerns with indirect connections to dietitians’ food and nutrition expertise (e.g., environment). However, respondents still had uncertainty and divided perspectives concerning if and how social justice fits within dietitians’ scope of practice. They also had concerns about barriers that they felt limit dietitians’ ability to perform socially just practice. Respondents shared efforts to engage in socially just practice at intrapersonal, interpersonal, and structural levels.Conclusions: Dietitians could be a critical influence on the determinants of health. This research points strongly to the need for a framework for socially just dietetic practice and advocacy that delineates what social justice looks like across the array of settings in which dietitians practice and within the array of fora that dietitians advocate to support nutrition and health.
  • The Healthfulness of Eateries at the University of Waterloo: A Comparison across 2 Time Points
    Canadian Journal of Dietetic Practice and Research • Vol. 81 • No. 2 • pp. 72 - 79
    Purpose: The aim of this study was to assess the healthfulness of a sample of campus eateries at 2 time points, 2 years apart.Methods: Five eateries at the University of Waterloo were audited using the Nutrition Environment Measures Survey adapted for university campuses (NEMS-UC) in 2015 and late 2017–early 2018. Based on the availability of healthy options and facilitators of and barriers to healthy eating, possible NEMS-UC scores ranged from −5 to 23 points.Results: Scores were low, ranging from 7 to 14 (mean = 10.8, SD = 2.59) points in 2015 and 7 to 13 (mean = 9.6, SD = 2.19) points in 2017–2018. For all eateries except 1 residence cafeteria, scores at time 2 were the same or lower than scores at time 1. All venues carried whole fruit and vegetable options and lower-fat milks, and most offered whole-wheat options. However, healthier items were often located in low-traffic areas, priced higher than less healthy options, and sometimes limited to prepackaged items. Misleading health messaging was also evident.Conclusions: Increased availability, accessibility, and visibility of healthy offerings is needed to enhance campus food environments and support healthy eating patterns, while barriers such as contradictory messaging should be minimized.
  • Vegetable/Fruit Intakes of Young Children at Home and in Childcare Centres
    Canadian Journal of Dietetic Practice and Research • Vol. 81 • No. 1 • pp. 15 - 20
    Purpose: The vegetable/fruit intakes of a sample of children attending regulated childcare in Nova Scotia was assessed and compared by age groups (3 and 4–5 year olds) and by home and childcare environments.Methods: Seventy-nine children had 3–4-day food records and 58 had records from both environments. The data were coded by the 2007 Canada’s Food Guide (CFG) recommendations and the 2014 Classification of Foods in the Canadian Nutrient File according to CFG (CNF/CFG) Tiers. Descriptive statistics and tests of significance were determined.Results: Overall, 56% of children met the CFG vegetable/fruit recommendations but the percentage of older children meeting recommendations was half that of the younger age group; a significant difference. Fruit and juice comprised 65% of vegetable/fruit intakes with more consumed at home. Vegetable/fruit items were mostly from the higher quality CNF/CFG Tiers but more of the lower quality items were consumed at home.Conclusions: The 4–5 year olds may not be increasing their vegetable/fruit intakes as the CFG recommends. While just over half of children met CFG vegetable/fruit recommendations, the vegetable/fruit items were mostly high quality; fruit and juice predominated. Identification of strategies to support increased vegetable/fruit intakes of children in both home and childcare environments is warranted.
  • Associations between Family Meal Context and Diet Quality among Preschool-Aged Children in the Guelph Family Health Study
    Canadian Journal of Dietetic Practice and Research • Vol. 81 • No. 1 • pp. 21 - 27
    Purpose: To explore the associations between family meal context and overall diet quality of Canadian preschool-aged children.Methods: Cross-sectional analysis of 95 preschool-aged children from 72 families. Measures about health behaviours and the family meal environment were drawn from selected questionnaire items. Three-day food records for children were assessed using the Healthy Eating Index 2010 (HEI-2010). Linear regression was used to explore the associations between the family meal variables and children’s HEI-2010 scores.Results: In analyses adjusted for child age, sex, and household income, child involvement in meal preparation (β = 4.34; 95% CI: 0.56–8.12) and time spent preparing the evening meal (β = 3.77; 95% CI: 0.42–7.12) were associated with higher HEI-2010 scores. Serving fast food (β = −2.90; 95% CI: −4.79 to −1.02) and using screen-based devices during meals (β = −3.80; 95% CI: −7.38 to −0.21) were associated with lower HEI-2010 scores. Family meal frequency and serving prepared foods, sugar-sweetened beverages, and vegetables at meals were not significantly associated with preschoolers’ diet quality.Conclusions: The context in which family meals take place influences child diet quality. Taking the time to include children in family meal preparation may benefit children’s dietary intake.
  • Are Dietary Factors Associated with Lung Function in Canadian Adults?
    Canadian Journal of Dietetic Practice and Research • Vol. 81 • No. 1 • pp. 28 - 36
    Purpose: The purpose of this study was to explore the impact of dietary factors and biomarkers on lung function among Canadian adults (18–79 years).Methods: Our data source was the Canadian Health Measures Survey Cycle-3, which included 3397 adults. The household and clinic questionnaires and physical measures were used to assess individual dietary factors, modified Mediterranean Diet Scores, and biomarkers.Results: The overall mean percent predicted values for FVC and FEV1 were 97% and 95%, respectively. While somewhat inconsistent between outcomes, higher lung function was associated with bean, grain, milk, fruit, and vegetable consumption, whereas lower lung function was associated with egg and potato consumption. Among the biomarkers, vitamin D, chloride, total serum protein, and red blood cell folate were associated with higher lung function, whereas C-reactive protein and vitamin B12 was associated with lower lung function.Conclusion: Our study provides support for an association between some dietary factors and lung function, though not entirely consistent between a specific dietary factor and the outcomes studied (FVC, FEV1, FVC/FEV1, and FEF25%–75%). The associations between a specific biomarker and lung function were more consistent (i.e., observed with a larger number of lung function outcomes) than were the dietary factors.
  • Participating in Faculty-Supervised Extracurricular Experiential Learning Activities Contributes to Dietetic Competency Development
    Canadian Journal of Dietetic Practice and Research • Vol. 81 • No. 1 • pp. 37 - 43
    Purpose: To examine the relationship between Food and Nutrition graduates’ involvement in faculty-supervised extracurricular experiential learning activities (FEEs) and the development of dietetic competencies.Methods: An original web-based survey, assessing involvement in FEEs and self-perceived level of Canadian dietetic competencies, was administered to Brescia University College Food and Nutrition graduates for graduation years 2011–2017. Competency scores were calculated for each respondent in 4 practice areas (Professional Practice, Communication and Collaboration, Population and Public Health, and Management), and summed for a Total Competency Score. Multiple linear regressions were used to assess predictors of competency scores.Results: The final sample consisted of 233 respondents who participated in 1.9 ± 1.1 FEEs. The highest average competency score (out of 100) was Communication and Collaboration (59.7 ± 31.7); the lowest was Management (40.3 ± 30.9). Total hours spent and breadth of experiences in FEEs were significant predictors of all scores (P < 0.05). Depth of experiences was a significant predictor of all competency scores (P < 0.05) except for Management (P = 0.27).Conclusions: Participation in FEEs contributes to Food and Nutrition students’ development of entry-level dietetic competencies; therefore, counting some FEEs as curricular credits may be warranted. Given the prominence of competency-based learning assessments, these results also have implications for faculty resources, budgets, and collective agreements.
  • Diet in Early Pregnancy: Focus on Folate, Vitamin B12, Vitamin D, and Choline
    Canadian Journal of Dietetic Practice and Research • Vol. 81 • No. 2 • pp. 58 - 65
    Purpose: Prenatal multivitamins are recommended in pregnancy. This study assessed food and supplement intakes of folate, vitamin B12 (B12), vitamin D, and choline in pregnant women living in Southern Ontario in comparison with current recommendations.Methods: Women recruited to the Be Healthy in Pregnancy RCT (NCT01693510) completed 3-day diet/supplement records at 12–17 weeks gestation. Intakes of folate, B12, vitamin D, and choline were quantified and compared with recommendations for pregnant women.Results: Folate intake (median (min, max)) was 1963 μg/day dietary folate equivalents (153, 10 846); 90% of women met the Estimated Average Requirement (EAR) but 77% exceeded the Tolerable Upper Intake Level (UL) (n = 232). B12 intake was 12.1 μg/day (0.3, 2336); 96% of women met the EAR with 7% exceeding the EAR 100-fold (n = 232). Vitamin D intake was 564 IU/day (0.0, 11 062); 83% met the EAR, whereas 1.7% exceeded the UL (n = 232). Choline intake was 338 mg/day (120, 1016); only 18% met the Adequate Intake and none exceeded the UL (n = 158).Conclusion: To meet the nutrient requirements of pregnancy many women rely on prenatal vitamins. Reformulating prenatal multivitamin supplements to provide doses of vitamins within recommendations to complement a balanced healthy diet would ensure appropriate micronutrient intakes for pregnant women.
  • Alexander First Nations Parents’ Perceptions of a School Nutrition Policy
    Canadian Journal of Dietetic Practice and Research • Vol. 81 • No. 2 • pp. 66 - 71
    Purpose: A school nutrition policy (SNP) is one promising school-based health promotion strategy to improve the food environments of First Nations children. The aim of this study was to explore First Nations parents’ perceptions of a SNP.Methods: A process evaluation of policy implementation was conducted using a mixed-methods design. Parents (n = 83) completed a 19-question survey to capture their perceptions of the policy. Survey responses informed questions in an 11-question semi-structured interview guide. Transcripts from interviews with parents (n = 10) were analyzed using content analysis to identify barriers and facilitators to policy implementation.Results: Parents were supportive of the SNP and the school’s food programs, which they perceived as helping to address community concerns related to nutrition. However, some parents opposed the restriction of unhealthy foods at school celebrations and fundraisers. In addition, despite being aware of the SNP, parents were unable to demonstrate an understanding of the SNP content. Finally, parents struggled to provide their children with healthy foods to bring to school due to lack of affordable and accessible food in the community.Conclusions: Although SNPs may be well-received in First Nations communities, their implementation must be supported by parent involvement and consideration of wider socioeconomic conditions.
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