FOOD-HABITS OF FRENCH-CANADIANS IN MONTREAL, QUEBEC

Objectives: Since the 1960's, marked sociocultural and economic change s have affected lifestyle, religious practices, and family structure a mong French Canadians in Quebec. Recent nutritional assessment was una vailable, despite indications of change. Methods: A survey was carried out in 1988 in a representative sample living in Greater Montreal, to obtain current data on food habits, nutrient intakes and sociodemogra phic factors, using interviewer-administered questionnaires and seven- day food records. Results: Some 845 families (1450 individuals from di fferent age groups) were studied in two phases: summer/fall and winter /spring. Mean household size in the study population was 2.7. Among ad ults, extremes of educational level were observed, with 33% having ele mentary school only and 28% having completed university. On average, e ach household spent $CAN 89.90 a week for food, $26.00 for tobacco, an d $13.50 for alcohol. Breakfast was eaten regularly by 90% of subjects while 96% ate lunch and 99% ate dinner. Morning snacks were consumed by 36% and afternoon snacks were taken by 50%. Milk was consumed with breakfast by 24% of respondents, with lunch by 19%, and with dinner by 24%. On weekdays, 81% of subjects ate their main meals at home, while on weekends this figure was 95%. Time spent for meals varied by meal, and was slightly longer on weekends. Specialty diets, including veget arianism, were followed by 7% of the study subjects, while 22% adhered to health-related diets. Conclusions: The food record analyses reveal ed adequate nutrient intakes overall in relation to the 1990 Canadian Recommended Nutrient Intakes, although further investigation is needed before addressing dietary quality in specific age-sex groups. Protein comprised 16% of energy, fat 38%, and carbohydrates composed 45% or 4 6% for males and females, respectively. Subsequent analyses will evalu ate nutrient intakes in relation to health and sociodemographic indica tors in the population.