Stages of change for dietary fat reduction: associations with food intake, decisional balance and motives for food choice

Abstract

The stages-of-change model developed by Prochaska and DiClemente was applied to readiness for dietary fat reduction in a postal survey of adults in South London (N = 366). The percentage of respondents falling into each stage was as follows: precontemplation 35.1, contemplation 12.7, prepara tion 4.1, action 5.5, and maintenance 42.5. More men than women were precontemplators, while more women were in the maintenance stage. Significant associations with dietary fat consumption were observed, but there was no relationship with fibre intake. Cognitive and motivational correlates of healthy eating were associated with stage of change. However, the stage model was of only moderate value in accounting for current dietary habits. Implications for health education are discussed.