Defining stage of change for lower-fat eating

Objective To test the validity of staging methodology for dietary fat reduction by examining cognitive profiles of persons classified in these groups: precontemplation, lower-fat maintenance (less than or equal to 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.