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Background. Despite the abundance and proximity of edible marine resources, coastal communities along the St. Lawrence in Eastern Québec rarely consume these resources. Within a community-based food sovereignty project, Manger notre Saint-Laurent (‘‘Sustenance from our St. Lawrence''), members of participating communities (3 nonIndigenous, 1 Indigenous) identified a need for a web-based decision tool to help make informed consumption choices. Methods. We thus aimed to co-design a prototype website that facilitates informed choices about consuming local edible marine resources based on seasonal and regional availability, food safety, nutrition, and sustainability, with community members, regional stakeholders, and experts in user experience design and web development. We conducted 48 interviews with a variety of people over 3 iterative cycles, assessing the prototype's ease of use with a validated measure, the System Usability Scale. Results. Community members, regional stakeholders, and other experts identified problematic elements in initial versions of the website (e.g., confusing symbols). We resolved issues and added features people identified as useful. Usability scores reached ‘‘best imaginable'' for both the second and the third versions and did not differ significantly between sociodemographic groups. The final prototype includes a tool to explore each species and index cards to regroup accurate evidence relevant to each species. Conclusions. Engaging co-designers with different sociodemographic characteristics brought together a variety of perspectives. Several components would not have been included without co-designers' input; other components were greatly improved thanks to their feedback. Co-design approaches in research and intervention development are preferable to foster the inclusion of a variety of people. Once the prototype is programmed and available online, we hope to evaluate the website to determine its effects on food choices.

Purpose : To explore the associations between full-time employment status, food skills, and diet quality of Canadian parents. Methods : A sample of Canadian parents (n = 767) were invited to complete a web-based survey that included sociodemographic variables, questions about food skills, and a validated food frequency questionnaire. Results were analyzed with linear and logistic regression models, controlling for sociodemographic variables and multiple testing. Results : After controlling for covariates and multiple testing, there were no statistically significant differences in foods skills between parents’ employment status. Time was the most reported barrier for meal preparation, regardless of work status, but was significantly greater for full-time compared with other employment status (P < 0.0001). Additionally, parents who worked full-time had lower odds of reporting food preferences or dietary restrictions (P = 0.0001) and health issues or allergies (P = 0.0003) as barriers to food preparation, compared with parents with other employment status. These results remained statistically significant even after controlling for covariates and multiple testing. Conclusions : Overall, food skills did not differ significantly between parents’ employment status. Time, however, was an important barrier for most parents, especially those working full time. To promote home-based food preparation among parents, strategies to manage time scarcity are needed., Objectif : Explorer les associations entre une situation d’emploi à temps plein, les compétences alimentaires et la qualité de l’alimentation des parents canadiens. Méthodes : Un échantillon de parents canadiens (n = 767) a été invité à répondre à un sondage Web comprenant des variables sociodémographiques, des questions sur les compétences alimentaires et un questionnaire de fréquence alimentaire validé. Les résultats ont été analysés au moyen de modèles de régression linéaire et logistique en tenant compte des variables sociodémographiques et des tests multiples. Résultats : Après avoir tenu compte des covariables et des tests multiples, aucune différence statistiquement significative n’a été observée quant aux compétences alimentaires des parents en fonction de leur situation d’emploi. Le temps était l’obstacle à la préparation des repas le plus souvent mentionné, quelle que soit la situation d’emploi, mais il était considérablement plus important chez les personnes travaillant à temps plein comparativement aux personnes ayant une autre situation d’emploi (P < 0,0001). De plus, les parents qui travaillaient à temps plein avaient moins de chances d’indiquer que leurs préférences ou restrictions alimentaires (P = 0,0001) et leurs problèmes de santé ou leurs allergies (P = 0,0003) étaient des obstacles à la préparation des aliments, comparativement aux parents se trouvant dans une autre situation d’emploi. Ces résultats sont demeurés statistiquement significatifs même après avoir tenu compte des covariables et des tests multiples. Conclusions : Dans l’ensemble, les compétences alimentaires des parents ne différaient pas de façon significative en fonction de leur situation d’emploi. Le temps était cependant un obstacle important pour la plupart des parents, surtout pour ceux qui travaillent à temps plein. Afin de favoriser la préparation des aliments à la maison par les parents, des stratégies pour les aider à gérer le manque de temps sont nécessaires.

Purpose : To explore the associations between full-time employment status, food skills, and diet quality of Canadian parents. Methods : A sample of Canadian parents (n = 767) were invited to complete a web-based survey that included sociodemographic variables, questions about food skills, and a validated food frequency questionnaire. Results were analyzed with linear and logistic regression models, controlling for sociodemographic variables and multiple testing. Results : After controlling for covariates and multiple testing, there were no statistically significant differences in foods skills between parents’ employment status. Time was the most reported barrier for meal preparation, regardless of work status, but was significantly greater for full-time compared with other employment status (P < 0.0001). Additionally, parents who worked full-time had lower odds of reporting food preferences or dietary restrictions (P = 0.0001) and health issues or allergies (P = 0.0003) as barriers to food preparation, compared with parents with other employment status. These results remained statistically significant even after controlling for covariates and multiple testing. Conclusions : Overall, food skills did not differ significantly between parents’ employment status. Time, however, was an important barrier for most parents, especially those working full time. To promote home-based food preparation among parents, strategies to manage time scarcity are needed., Objectif : Explorer les associations entre une situation d’emploi à temps plein, les compétences alimentaires et la qualité de l’alimentation des parents canadiens. Méthodes : Un échantillon de parents canadiens (n = 767) a été invité à répondre à un sondage Web comprenant des variables sociodémographiques, des questions sur les compétences alimentaires et un questionnaire de fréquence alimentaire validé. Les résultats ont été analysés au moyen de modèles de régression linéaire et logistique en tenant compte des variables sociodémographiques et des tests multiples. Résultats : Après avoir tenu compte des covariables et des tests multiples, aucune différence statistiquement significative n’a été observée quant aux compétences alimentaires des parents en fonction de leur situation d’emploi. Le temps était l’obstacle à la préparation des repas le plus souvent mentionné, quelle que soit la situation d’emploi, mais il était considérablement plus important chez les personnes travaillant à temps plein comparativement aux personnes ayant une autre situation d’emploi (P < 0,0001). De plus, les parents qui travaillaient à temps plein avaient moins de chances d’indiquer que leurs préférences ou restrictions alimentaires (P = 0,0001) et leurs problèmes de santé ou leurs allergies (P = 0,0003) étaient des obstacles à la préparation des aliments, comparativement aux parents se trouvant dans une autre situation d’emploi. Ces résultats sont demeurés statistiquement significatifs même après avoir tenu compte des covariables et des tests multiples. Conclusions : Dans l’ensemble, les compétences alimentaires des parents ne différaient pas de façon significative en fonction de leur situation d’emploi. Le temps était cependant un obstacle important pour la plupart des parents, surtout pour ceux qui travaillent à temps plein. Afin de favoriser la préparation des aliments à la maison par les parents, des stratégies pour les aider à gérer le manque de temps sont nécessaires.

To identify facilitators and barriers that Health Canada’s (HC) cross-sector partners experienced while implementing the Eat Well Campaign: Food Skills (EWC; 2013–2014) and describe how these experiences might differ according to distinct partner types. A qualitative study using hour-long semi-structured telephone interviews conducted with HC partners that were transcribed verbatim. Facilitators and barriers were identified inductively and analysed according partner types. Implementation of a national mass-media health education campaign. Twenty-one of HC’s cross-sector partners (food retailers, media and health organizations) engaged in the EWC. Facilitators and barriers were grouped into seven major themes: operational elements, intervention factors, resources, collaborator traits, developer traits, partnership factors and target population factors. Four of these themes had dual roles as both facilitators and barriers (intervention factors, resources, collaborator traits and developer traits). Sub-themes identified as both facilitators and barriers illustrate the extent to which a facilitator can easily become a barrier. Partnership factors were unique facilitators, while operational and target population factors were unique barriers. Time was a barrier that was common to almost all partners regardless of partnership type. There appeared to be a greater degree of uniformity among facilitators, whereas barriers were more diverse and unique to the realities of specific types of partner. Collaborative planning will help public health organizations anticipate barriers unique to the realities of specific types of organizations. It will also prevent facilitators from becoming barriers. Advanced planning will help organizations manage time constraints and integrate activities, facilitating implementation.

Objective: To identify facilitators and barriers that Health Canada's (HC) cross-sector partners experienced while implementing the Eat Well Campaign: Food Skills (EWC; 2013-2014) and describe how these experiences might differ according to distinct partner types. Design: A qualitative study using hour-long semi-structured telephone interviews conducted with HC partners that were transcribed verbatim. Facilitators and barriers were identified inductively and analysed according partner types. Setting: Implementation of a national mass-media health education campaign. Subjects: Twenty-one of HC's cross-sector partners (food retailers, media and health organizations) engaged in the EWC. Results: Facilitators and barriers were grouped into seven major themes: operational elements, intervention factors, resources, collaborator traits, developer traits, partnership factors and target population factors. Four of these themes had dual roles as both facilitators and barriers (intervention factors, resources, collaborator traits and developer traits). Sub-themes identified as both facilitators and barriers illustrate the extent to which a facilitator can easily become a barrier. Partnership factors were unique facilitators, while operational and target population factors were unique barriers. Time was a barrier that was common to almost all partners regardless of partnership type. There appeared to be a greater degree of uniformity among facilitators, whereas barriers were more diverse and unique to the realities of specific types of partner. Conclusions: Collaborative planning will help public health organizations anticipate barriers unique to the realities of specific types of organizations. It will also prevent facilitators from becoming barriers. Advanced planning will help organizations manage time constraints and integrate activities, facilitating implementation.

Background: The Eat Well Campaign (EWC) was a social marketing campaign developed by Health Canada and disseminated to the public with the help of cross-sector partners. The purpose of this study was to describe factors that influenced cross-sector partners’ decision to adopt the EWC. Methods: Thematic content analysis, based primarily on an a priori codebook of constructs from Roger’s diffusion of innovations decision process model, was conducted on hour-long semi-structured telephone interviews with Health Canada’s cross-sector partners (n = 18). Results: Dominant themes influencing cross-sector partners’ decision to adopt the EWC were: high compatibility with the organization’s values; being associated with Health Canada; and low perceived complexity of activities. Several adopters indicated that social norms (e.g., knowing that other organizations in their network were involved in the collaboration) played a strong role in their decision to participate, particularly for food retailers and small organizations. The opportunity itself to work in partnership with Health Canada and other organizations was seen as a prominent relative advantage by many organizations. Adopters were characterized as having high social participation and positive attitudes towards health, new ideas and Health Canada. The lack of exposure to the mass media channels used to diffuse the campaign and reserved attitudes towards Health Canada were prominent obstacles identified by a minority of health organizations, which challenged the decision to adopt the EWC. Most other barriers were considered as minor challenges and did not appear to impede the adoption process. Conclusions: Understanding factors that influence cross-sector adoption of nutrition initiatives can help decision makers target the most appropriate partners to advance public health objectives. Government health agencies are likely to find strong partners in organizations that share the same values as the initiative, have positi

Background: The Eat Well Campaign (EWC) was a social marketing campaign developed by Health Canada and disseminated to the public with the help of cross-sector partners. The purpose of this study was to describe factors that influenced cross-sector partners’ decision to adopt the EWC. Methods: Thematic content analysis, based primarily on an a priori codebook of constructs from Roger’s diffusion of innovations decision process model, was conducted on hour-long semi-structured telephone interviews with Health Canada’s cross-sector partners (n = 18). Results: Dominant themes influencing cross-sector partners’ decision to adopt the EWC were: high compatibility with the organization’s values; being associated with Health Canada; and low perceived complexity of activities. Several adopters indicated that social norms (e.g., knowing that other organizations in their network were involved in the collaboration) played a strong role in their decision to participate, particularly for food retailers and small organizations. The opportunity itself to work in partnership with Health Canada and other organizations was seen as a prominent relative advantage by many organizations. Adopters were characterized as having high social participation and positive attitudes towards health, new ideas and Health Canada. The lack of exposure to the mass media channels used to diffuse the campaign and reserved attitudes towards Health Canada were prominent obstacles identified by a minority of health organizations, which challenged the decision to adopt the EWC. Most other barriers were considered as minor challenges and did not appear to impede the adoption process. Conclusions: Understanding factors that influence cross-sector adoption of nutrition initiatives can help decision makers target the most appropriate partners to advance public health objectives. Government health agencies are likely to find strong partners in organizations that share the same values as the initiative, have positi

L’objectif de cet essai est d’augmenter la capacité et de faciliter la délivrance de crédits compensatoires par des modifications ou des ajouts au Protocole 3 visant les substances appauvrissant la couche d’ozone du Règlement concernant le système de plafonnement et d’échange de droits d’émission de gaz à effet de serre ou la création de nouveaux protocoles. Ce règlement permet la lutte contre les changements climatiques en encadrant les grands émetteurs qui doivent diminuer leurs émissions de gaz à effet de serre et qui peuvent les compenser par l’achat de crédits compensatoires. Il y a un manque de potentiel de crédits compensatoires, plus précisément pour ceux concernant les halocarbures, qui sont de puissants gaz à effet de serre. L’énumération des activités utilisant les halocarbures ainsi que la réglementation qui leur est applicable mettent en lumière les réserves potentielles d’halocarbures au Canada pour la réfrigération et la climatisation ainsi que pour la mousse isolante. De nouvelles activités pouvant être admissibles à des crédits compensatoires et des différences avec le protocole existant sont mises en lumière lors de la description de protocoles et de méthodologies utilisés ailleurs qu’au Québec. L’analyse multicritères priorise les nouvelles activités ainsi que les différences identifiées avec le protocole existant. Il est recommandé d’ajouter au protocole existant les hydrochlorofluorocarbures et les hydrofluorocarbures pour la réfrigération résidentielle dans un premier temps et pour la réfrigération commerciale et industrielle dans un deuxième temps. Il est aussi suggéré d’y ajouter les hydrofluorocarbures provenant des mousses isolantes des appareils de réfrigération en premier lieu. En priorité, il est recommandé de créer de nouveaux protocoles pour la climatisation mobile et la gestion des fuites de réfrigérants. Il est conseillé de faire une étude concernant les proportions de mousse isolante envoyée en enfouissement au Québec ou au Canada a

Les attitudes et comportements alimentaires développés pendant la petite enfance influencent grandement la relation future du mangeur à l’égard des aliments. Le parent s’avère en ce sens des plus déterminants. Cette étude vise à connaître les pratiques observées et les attitudes adoptées par les parents québécois d’enfants d’âge préscolaire pour favoriser le « bien manger ». La collecte de données a été effectuée à l’aide de cartes postales distribuées dans les centres de la petite enfance du Québec pour ensuite être remises aux parents. L’analyse des réponses à la question ouverte figurant sur la carte postale a été réalisée sur la base du modèle des prises alimentaires de Jean-Pierre Poulain. 1257 cartes postales ont été retenues aux fins d’analyses. Les données recueillies permettent dans un premier temps de connaître la perception des parents quant à la notion de « manger bien ». Les notions de qualité et de quantité, diamétralement opposées, se démarquent. Cette étude permet de constater la variété des stratégies employées par les parents québécois au moment du repas. D’une grande pertinence pour la santé publique, ces données permettront de cibler les messages clés à promouvoir auprès de ces acteurs d’influence dans le développement des habitudes alimentaires des tout-petits., Eating attitudes and behaviours developed during early childhood have a major impact on the future relationship of the eater with regard to food. And it is the parent who has the most influential role in this respect. This study is aimed at bringing out the practices observed and the attitudes adopted by Québec parents of pre-school age children in order to help them “eat properly.” Data was collected using postcards that were distributed around Québec day-care centres where they were handed out to parents. The analysis of the answers to the open-ended question on the postcard was carried out using Jean-Pierre Poulain’s food intake model as a basis. 1257 postcards were used for analytical purposes. The data gathered initially allowed us to understand the way in which parents perceived the idea of “eating properly.” The diametrically opposed notions of quality and quantity were made very clear. This study brings out the range of strategies used by Québec parents at mealtimes. The data gathered, which is extremely relevant to public health, will allow one to determine what key messages need to be passed on to these stakeholders when it comes to developing small children’s eating habits.