PSYCHOSOCIAL CORRELATES OF HEALTHFUL DIETS AMONG MALE AUTO WORKERS

A better understanding of factors associated with healthful eating pra ctices can improve the design and evaluation of dietary intervention p rograms. Up to now, little information has been available about these factors in high-risk but healthy populations. This article presents fi ndings of a study of psychosocial factors, including stage of change, and their relationship to patterns of consumption of dietary fat, fibe r, and fruits and vegetables in a population of males at increased ris k of colorectal cancer. Data are from the baseline survey for the Next Step Trial, a randomized, controlled trial of worksite nutrition and colorectal cancer screening promotion interventions. The respondents ( ii = 2764) were actively employed or retired auto workers at increased colorectal cancer risk. The psychosocial constructs measured were pre disposing factors (benefits, motivation, knowledge; eight items; Cronb ach alpha = 0.50), enabling factors (barriers, norms, social support; six items; Cronbach alpha = 0.55), and stages of change for adopting d iets lower in fat and higher in fiber/fruits and vegetables. The measu res of diet, assessed with a food frequency questionnaire, were intake s of fat, fiber, and servings of fruits and vegetables. There were str ong and statistically significant positive associations between both p redisposing and enabling scale scores and stages of change for fat and fiber. The percentage of respondents in maintenance stage ranged from 4-80% for fat and 11-81% for fiber, across low to high predisposing s cale scores; for enabling scale scores, ranges were 11-71% for fat and 22-81% for fiber. Stage of change was associated with fat, fiber, and fruit and vegetable intake in a stepwise manner, with the greatest ch ange observed between action and maintenance. Correlations with dietar y outcomes were significantly greater for predisposing factors (r = -0 .30 for fat and 0.36 for fiber) than for enabling factors (r = -0.23 f or fat and 0.28 for fiber). Multiple regression models, which included the predisposing and enabling factor scales, stage of change, and cov ariates related to diet, explained a total of between 16 and 27% of th e variance in diet. Predisposing and enabling factors are significantl y associated with of stage of change and current diet in this high-ris k sample of male auto workers, Stage of change is the strongest correl ate examined and seems to serve as a mediating factor for dietary chan ge. Results from the Next Step Trial will provide additional data on w hether and how health promotion interventions influence these factors, and whether such changes are associated with dietary change.