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Staging of Dietary Patterns among African American Women

School of Public Health at Saint Louis University, St. Louis, Missourihaired{at}imgate.wustl.edu

Wendy F. Auslander, PhD, LCSW

George Warren Brown School of Social Work at Washington University, St. Louis, Missouri

Cheryl A. Houston, MS, RD

Department of Human Environmental Sciences at Fontbonne College, St. Louis, Missouri

James H. Williams, PhD

George Warren Brown School of Social Work at Washington University, St. Louis, Missouri

This article describes the development of a behavioral staging algorithm for use in the Eat Well, Live Well Nutrition Program, a peer-delivered community-based program for African American women (N = 301). The authors examined whether increased frequency in performing low-fat eating behaviors and lower percentage calories from fat intake resulted as a participant moved through five stages of readiness to change each of five low-fat dietary patterns. Frequency of performing low-fat dietary behaviors was significantly different (p < .05) between four stages for the pattern of avoid fried foods, three stages for modify meats, and two stages for the patterns of substitution, avoid fat as seasoning, replacement. Percentage calories from fat were significantly different (p < .05) between four stages for the pattern of replacement, three stages for avoid fried foods and modify meats, and two stages for substitution and avoid fat as seasoning. Implications of these findings for the tailoring of community-based dietary programs are presented.

Health Education & Behavior, Vol. 26, No. 1, 90-102 (1999)
DOI: 10.1177/109019819902600108


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