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Background: Improving the nutritional quality of the food supply increases access to nutritious foods, which improves dietary habits and population health. Yet, knowledge mobilization initiatives between public health nutrition researchers and food industries are often not adequately considered and understood. This study explored what elements related to this specific context need to be recognized so that researchers can better mobilize nutrition science knowledge with the food industry to promote the nutritional improvement of food products. Method: A case study qualitative approach was selected to answer the research question, using semi-structured interviews as the data collection technique. Québec baking industry actors were shown a mock-up of an online mobilization platform sharing the results of the Food Quality Observatory that describes the nutritional quality of breads offered in Québec, Canada. They were asked to think aloud as they explored the web platform and were interviewed. Two coders analyzed the data using an inductive approach and thematic content analysis, starting with individual open coding, and then put forward their analyses and drafted the final themes. Results: The final data consisted of 10 semi-structured interviews conducted between October 2019 and August 2020. Four main themes were identified: the industry's context, the knowledge mobilization initiative, the product-related matters stemming from the information shared and the motivation within the industry. Within each theme, sub-themes were highlighted and related to the industries' motivation to improve their products' nutritional quality. This study also specified key considerations for changes to the sodium and fiber content in bread. Conclusion: Other steps beyond using simple language and a website format could be taken to better mobilize scientific knowledge with food industries, such as providing more consumer information, using an integrated knowledge mobilization approach that includes a consideration of ethics, working with communication professionals, collaborating with food science experts, and providing resources to act on shared information. Legislation such as the front-of-pack regulations could accelerate the pace of collaboration between researchers and industry. Overall, establishing a prior relationship with industries could help gain a better understanding of the themes highlighted in this study. Future research could build on this case study to provide more insights and solidify these findings. Classification codes: Public Health, Public Private, Policy Making, Research Institutions, Use of Knowledge. [ABSTRACT FROM AUTHOR]

Macroalgae are a new food source in the Western world. The purpose of this study was to evaluate the impact of harvest months and food processing on cultivated Saccharina latissima (S. latissima) from Quebec. Seaweeds were harvested in May and June 2019 and processed by blanching, steaming, and drying with a frozen control condition. The chemical (lipids, proteins, ash, carbohydrates, fibers) and mineral (I, K, Na, Ca, Mg, Fe) compositions, the potential bioactive compounds (alginates, fucoidans, laminarans, carotenoids, polyphenols) and in vitro antioxidant potential were investigated. The results showed that May specimens were significantly the richest in proteins, ash, I, Fe, and carotenoids, while June macroalgae contained more carbohydrates. The antioxidant potential of water-soluble extracts (Oxygen Radical Absorbance Capacity [ORAC] analysis–625 µg/mL) showed the highest potential in June samples. Interactions between harvested months and processing were demonstrated. The drying process applied in May specimens appeared to preserve more S. latissima quality, whereas blanching and steaming resulted in a leaching of minerals. Losses of carotenoids and polyphenols were observed with heating treatments. Water-soluble extracts of dried May samples showed the highest antioxidant potential (ORAC analysis) compared to other methods. Thus, the drying process used to treat S. latissima harvested in May seems to be the best that should be selected. [ABSTRACT FROM AUTHOR]

Simple Summary: Using a stated preference survey, this study examines consumer preferences for eggs from four production systems. Choices of type of eggs for fresh eggs are compared with choices of two prepared meals containing eggs. Additionally, choices are examined before and after an information treatment based on scores expressing egg production systems' animal welfare, nutrition, or environmental impact. Results indicate that respondents choose eggs from more sustainable production systems more frequently when included in prepared meals compared to fresh eggs. Information conveyed in scores led participants to update prior beliefs and revise their initial choices, especially for animal welfare attributes. Food items are increasingly chosen based on sustainability attributes as the public is becoming increasingly aware of the environmental and animal welfare impacts of production systems, in addition to the traditional consideration for nutrition. Although surveys have been used to investigate the demand for these attributes in unprocessed products, little information exists on how these attributes impact consumer preferences in the case of processed products or prepared meals. This study uses a stated preference survey to examine Quebec (Canada) consumers' preferences for eggs from four production systems with different impacts on animal welfare and on the environment. We compare the respondents' choices of fresh eggs and two prepared meals that contain eggs. Furthermore, we examine the shift in choices following information treatments on animal welfare, nutrition, or environmental impact attributes. Results indicate that respondents choose eggs from more sustainable production systems more frequently when included in prepared meals than in their unprocessed form. The provision of information led participants to update prior beliefs and revise their initial choices, especially for animal welfare attributes. [ABSTRACT FROM AUTHOR]

Implementation integrity is known to be critical to the success of interventions. The Health At Every Size® (HAES®) approach is deemed to be a sustainable intervention on weight-related issues. However, no study in the field has yet investigated the effects of implementation on outcomes in a real-world setting. This study aims to explore to what extent does implementation integrity moderate program outcomes across multiple sites. One hundred sixty-two women nested in 21 health facilities across the province of Québec (Canada) were part of a HAES® intervention and completed questionnaires at baseline and after the intervention. Participant responsiveness (e.g. home practice completion) along with other implementation dimensions (dosage, adherence, adaptations) and providers' characteristics (n = 45) were assessed using a mix of qualitative and quantitative data analysis. Adaptations to the program curriculum were categorized as either acceptable or unacceptable. Multilevel linear modeling was performed with participant responsiveness and other implementation dimensions predictors. Intervention outcomes were intuitive eating and body esteem. Unacceptable adaptations were significantly associated with providers' self-efficacy (rs(23) =.59, p =.003) and past experience with facilitating the intervention (r(23) =.47, p =.03). Participant responsiveness showed a significant interaction between time and home practice completion (B =.07, p <.05) on intuitive eating scores. Except for participant responsiveness, other implementation dimensions did not moderate outcomes. Implications for future research and practice are discussed. [ABSTRACT FROM AUTHOR]

Background Very few validated instruments, particularly screening tools applicable to large-cohort studies, are available to assess the behavior of local food procurement. Objective The aim was to develop and validate a short questionnaire that measures local food procurement in a sample of French-speaking adults from Quebec, Canada, and to assess the association between local food-procurement behavior and diet quality. Methods A comprehensive questionnaire developed previously to measure local food procurement [Locavore-Index (Locavore-I)] was simplified through a series of steps that included face-validity, exploratory factor analysis, and reliability testing (internal consistency). Construct validity of the resulting short Locavore-I Short Form (Locavore-I-SF) was examined in a sample of 299 adults (85% women) from the Quebec City metropolitan community. Results The Locavore-I-SF comprises 12 questions that measure the frequency of short food supply chain use (self-production, farmers' markets, and community-supported agriculture box scheme) for 3 locally produced foods (carrot, tomato, and lettuce) as well as the geographical origin of those 3 foods. The Locavore-I-SF, which is scored on a 12-point scale, had a high internal consistency (Cronbach ɑ: 0.74). The Locavore-I-SF scores were strongly correlated with the reference scores obtained from the Locavore-I from which it was developed (r  = 0.84, P  < 0.0001). Locavore-I-SF scores also correlated (r  = 0.50, P  < 0.0001) with the geographical origin of foods measured by pictures of food labels taken by participants. Higher Locavore-I-SF scores were associated with behaviors consistent with eating local foods, such as gardening (vs. not gardening; mean ± SEM difference: 2.3 ± 0.4 points; P  < 0.0001) and not being preoccupied by the foods' appearance standards (vs. being preoccupied; 1.4 ± 0.4 points; P  = 0.0002). Finally, the Locavore-I-SF scores were weakly associated with the Healthy Eating Food Index-2019 score (B = 0.05 ± 0.02; P  = 0.02). Conclusions The Locavore-I-SF, a short questionnaire based on 3 locally produced foods in Quebec, measures the behavior of local food procurement with good reliability and acceptable validity metrics. [ABSTRACT FROM AUTHOR]

Objective: To characterise the nutritional quality of food products targeted to children, we aimed: (1) to determine if the nutritional composition of child-targeted food products is different from those for the general population and (2) to verify differences in the nutrient content of child-targeted food products between three selected food categories. Design: The present study is part of the work conducted by the Food Quality Observatory, created in 2016 in the province of Quebec (Canada). Ready-to-eat (RTE) breakfast cereals (n 331), granola bars (n 310) and yoghurts and dairy desserts (n 380) were the food categories analysed. Setting: Nutritional values and all packaging information were obtained by purchasing every product available in supermarkets, grocery stores and specialty grocery stores. Free sugars were manually differentiated from total sugars for each product. Products were classified according to two targeted consumer groups: children or general population. Results: The nutrient profile of RTE breakfast cereals, granola bars and yoghurts and dairy desserts targeted to children differed from that of products intended at the general population. Child-targeted RTE breakfast cereals had the least favourable nutritional composition, with significantly higher content of carbohydrates, total sugars, free sugars and Na compared with breakfast cereals for the general population as well as child-targeted granola bars and yoghurts and dairy desserts. All child-targeted products analysed contained free sugars. Conclusions: The current study supports the relevance to further regulate marketing to children on food product packages to ensure that such marketing is not present on food products with poor nutritional quality. [ABSTRACT FROM AUTHOR]

Objective: The Food Quality Observatory was created in the province of Quebec (Canada) in 2016. In this study, the Observatory aimed to generate a methodology to (1) test the use of sales data combined with nutrient values to characterise the nutritional composition of ready-to-eat (RTE) breakfast cereals offered and purchased in the province of Quebec (Canada) and (2) verify the extent to which a front-of-pack label based on the percentage of daily value (DV) for total sugar, as a strategy to improve the food supply, would be distributed in this food category.Design: Nutritional information were obtained by purchasing each RTE breakfast cereal available in the Greater Montreal area. Cereals were then classified according to their processing type.Setting: The nutritional values of 331 RTE breakfast cereals available in Quebec were merged with sales data covering the period between May 2016 and May 2017. A total of 306 products were successfully cross-referenced.Results: Granola and sweetened cereals were the most available (36·6 % and 19·6 %, respectively) and purchased (19·8 % and 40·9 % of sales, respectively). When compared with other types of cereals, granola cereals had a higher energy, fat, saturated fat, protein content and a lower Na content. A larger proportion of chocolate (65 %) and sweetened cereals (49 %) were above 15 % of the DV for sugar.Conclusions: This study showed that the methodology developed generates important data to monitor nutritional quality of the food supply and ultimately contribute to improve the nutritional quality of processed foods. [ABSTRACT FROM AUTHOR]

Objective: A randomised controlled trial found no evidence of an impact of a blog written by a registered dietitian (RD) on vegetables and fruit and milk and alternatives (e.g. soya-based beverages, yogurt and cheese) consumption – two food groups included in the 2007 version of the Canadian Food Guide – in mothers and their children compared with a control condition. To investigate these null findings, the current study explored participants' perceptions of engagement with the blog and its influence on their dietary behaviours. Design: Mixed methods process evaluation using a post-intervention satisfaction questionnaire and a content analysis of mothers' comments on the blog (n 213 comments). Setting: French-speaking adult mothers living in Quebec City, Quebec, Canada (n 26; response rate = 61·9 % of the total sample randomised to exposure to the blog). Results: Most mothers (n 20/26; 76·9 %) perceived the blog useful to improve their dietary habits – with the most appreciated blog features being nutritional information and healthy recipes and interactions with fellow participants and the RD. Mothers reported several facilitators (e.g. meal planning and involving children in household food activities) and few barriers (e.g. lack of time and children's food preferences) to maternal and child consumption of vegetables and fruit and milk and alternatives. Lack of time was the principal reported barrier affecting blog engagement. Conclusions: The findings from the current study suggest that blogs written by an RD may be an acceptable format of intervention delivery among mothers, but may not alleviate all the barriers to healthy eating and engagement in a dietary intervention. [ABSTRACT FROM AUTHOR]

Background: Associations between sugar consumption and cardiometabolic health, taking into account the physical form of sugar-containing foods (liquid vs. solid) and the type of sugars consumed [free sugars (FSs) vs. naturally occurring sugars (NOSs)], remain to be thoroughly documented.Objective: The objective was to examine whether FS and NOS intakes from drinks and solid foods are associated with cardiometabolic risk factors in a sample of French-speaking adults from the province of Quebec, Canada.Methods: Data were collected as part of the cross-sectional PREDISE (PRÉDicteurs Individuels, Sociaux et Environnementaux) study (n = 1019, 18-65 y old; 50% women). FS and NOS intakes were assessed by three 24-h dietary recalls using a self-administered, web-based application. Diet quality was assessed using the Alternative Healthy Eating Index-2010. Participants underwent on-site clinical assessment of cardiometabolic risk factors, including blood pressure, waist circumference, BMI, and fasting blood sampling (glucose, insulin, C-reactive protein, blood lipids). Multivariable linear regression models were performed to examine the associations between sugar intake and cardiometabolic risk factors with sociodemographic characteristics, lifestyle variables, and diet quality entered as covariates.Results: In fully adjusted models, FS intake from drinks was associated with fasting insulin (1.06%; 95% CI: 0.30%, 1.84%; P = 0.006) and with insulin resistance as estimated using the HOMA model (1.01%; 95% CI: 0.19%, 1.84%; P = 0.02). All metabolic variables that were significantly associated with NOS intake from solid foods in minimally adjusted models were no longer significant after entering sociodemographic and lifestyle variables (e.g., educational and income levels, smoking, physical activity, daily energy intake) and diet quality in the models.Conclusions: Our data from an adult sample showed that unfavorable and favorable associations with cardiometabolic risk factors observed, respectively, for FS intake from drinks and NOS intake from foods are mostly explained by sociodemographic and lifestyle variables, as well as by diet quality. [ABSTRACT FROM AUTHOR]

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Background: Social media represent cost-effective platforms to advance the dissemination and uptake of health research to improve population health. However, there is limited evidence available to support researchers overcome methodological challenges related to recruitment and retention of participants in studies using social media for delivering behavior change interventions. This study aims to describe the recruitment and the retention strategies used in a randomized controlled trial (RCT) that evaluated a blog-delivered healthy eating intervention among mothers of preschoolers and school-aged children.Methods: Eighty-four adult mothers of children aged between two and 12 years old living in Quebec City, Quebec, Canada, were recruited between October 2015 and February 2017 using traditional methods (e.g. institutional email lists, flyers, newspapers, and word of mouth) and Facebook advertisements. Retention rates were calculated at the end of the 6-month intervention and at a 12-month follow-up assessment. Sociodemographic characteristics, Internet use behaviors and retention rates of mothers recruited through traditional methods and Facebook were compared using Wilcoxon-Mann-Whitney tests and Fisher exact tests.Results: Of the 196 mothers who responded to the recruitment call, 87 (44.4%) were eligible and 84 (42.9%) were randomized to the trial, representing a recruitment success of 76.4% (84/110) from the planned sample size target. Among those, a minority (3.6%) were recruited using Facebook. Those mothers presented similar sociodemographic characteristics to those recruited using traditional methods. Retention rates were 73.8% and 66.7% at 6 and 12 months, respectively, with similar rates between mothers recruited using Facebook and traditional methods. Various challenges associated with population retention were highlighted with lack of time being mothers' main reason for withdrawing from the study.Conclusions: The methodological challenges experienced during the conduct of the blog-delivered healthy eating intervention allowed to draw upon several lessons regarding the recruitment process and the retention of mothers of preschoolers and school-aged children to inform future social media-delivered research. Recommendations for future research include exploring mothers' perceptions and preferences to tailor social media recruitment, ensure that interventions are delivered to them using social media platforms that are already integrated into their routine, and are providing remote outcome assessments to increase participant retention.Trial Registration: Clinical Trial Protocol NCT03156803 . Registered on 17 May 2017, retrospectively registered. [ABSTRACT FROM AUTHOR]

Objective: To evaluate awareness of the Eat Well Campaign (EWC) among parents and assess perceptions about its effectiveness.Design: Post-campaign evaluation study with a cross-section of parents recruited through random digit dialling. Participants completed an online survey about EWC awareness, its perceived effectiveness among parents and their meal planning practices (attitudes, behaviours and self-efficacy).Setting: A federal mass-media campaign disseminated by Health Canada (2013-2014) to promote meal planning to Canadian parents.Participants: Parents (n 964) of children aged 2-12 years from all Provinces and Territories.Results: Of respondents, 41 % (390/964) were aware of the campaign; Quebec City and rural Quebec had the highest rates of awareness, whereas Vancouver, Winnipeg and Toronto had the lowest. Awareness was greater among parents with lower income, basic education and French-speakers. Campaign intensity was significantly associated with greater odds of reporting positive attitudes towards the EWC and meal planning (P < 0·05). Campaign awareness was significantly associated with greater odds of believing that meal planning helps maintain a healthy diet (OR = 1·68, 95 % CI 1·03, 2·74) and planning meals (OR = 1·66, 95 % CI 1·03, 2·54), but not self-efficacy, in adjusted models.Conclusions: The present study is the first to evaluate an initiative that promoted meal planning with mass media. The EWC demonstrated evidence of success in terms of equitable access to a nutrition initiative by reaching lower-income and less-educated parents. Understanding behavioural factors among different segments of the population will be important to target appropriate audiences and develop tailored interventions that support healthy eating practices. [ABSTRACT FROM AUTHOR]

Background: There is very limited knowledge on the magnitude to which foods with low nutritive value constitute the diet of adults from the province of Quebec. The extent to which these foods impact cardiometabolic risk is also poorly documented. The objective was to assess the contribution of low nutritive value foods to total energy intake (E) and to examine associations with cardiometabolic risk factors among French-speaking adults from 5 administrative regions of the Province of Quebec.Methods: As part of the cross-sectional PREDISE Study, 1147 adults (50.2% women; mean [SD] age, 43.2 [4.6] years) participated in a web-based investigation. Dietary intake data were obtained using a validated web-based self-administered 24-h recall, the R24W, completed on three occasions. Foods with low nutritive value were defined as foods exceeding predetermined thresholds for the following nutrients: saturated fat, sugar or sodium as well as beverages and ingredients not recommended in Canada's Food Guide 2019. A total of 1019 participants underwent on-site clinical assessment of cardiometabolic risk factors.Results: Participants consumed on average 29.0%E (95%CI, 28.2-29.7) as low nutritive value foods, to which pastries (18%), alcohol (15%), sweets (13%), chips/popcorn (6%) and sugar-sweetened beverages (6%) contributed the most. Low nutritive value foods contributed more to total E in men than in women (30.7%E vs. 27.5%E, respectively; P < 0.0001). In fully-adjusted linear regression models, increments of 250 kcal/d from low nutritive value foods were associated with higher body mass index (+ 1.7 kg/m2; 95%CI 1.2 to 2.2), higher waist circumference (+ 0.6 cm; 95%CI, 0.1 to 1.1), cholesterol: HDL cholesterol ratio (+ 0.12 mmol/L; 95%CI, 0.01 to 0.24 and triglycerides (+ 7.8%; 95%CI, 3.0 to 12.8).Conclusions: Low nutritive value foods contribute near 30% of total daily energy intake of French-speaking adults of the Province of Quebec and are associated with increased waist circumference and an unfavourable lipid profile. Addressing consumption of low nutritive value foods at the population level is a potential strategy to attenuate the burden of chronic diseases. [ABSTRACT FROM AUTHOR]

Background: The importance of supporting caregivers is recognized in home care for older persons, and facilitating their help-seeking process is a way to meet that need. The use of electronic health (eHealth) is a potentially promising solution to facilitate caregivers' help-seeking process. Objective: The aim of this research was to develop, in partnership with community organizations, health and social service professionals and caregivers, an eHealth tool promoting the earlier identification of needs of older persons and an optimal use of available resources. Methods: To design the tool, 8 co-design sessions (CoDs) were conducted and 3 advisory committees were created (in 11 regions) in Quebec between May 2017 and May 2018. A variety of methods were used, including the sorting method, the use of personas, eHealth tool analysis, brainstorming, sketching, prototyping, and pretesting. Results: A total of 74 co-designers (women n=64 and men n=10) were recruited to participate in the CoDs or the advisory committees. This number allowed for the identification of needs to which the tool must respond and for the identification of its requirements (functionalities and content), as well as for the development of the information architecture. Throughout the study, adjustments were made to the planning of CoD, notably because certain steps required more sessions than expected. Among others, this was true for the identification of functionalities. Conclusions: This study led to the development of an eHealth tool for caregivers of functionally dependent older persons to help them identify their needs and the resources available to meet them. International Registered Report Identifier (IRRID): RR2-10.2196/11634 [ABSTRACT FROM AUTHOR]

Introduction: Bathing is the most problematic activity of daily living for aging adults, and the ability to perform it is influenced by physical capabilities that decrease with age. Drowning is an under-documented event related to bathing for older adults. This study investigates the circumstances of these tragedies, to prevent them. Methods: Census of 2005–2014 bathtub drownings in the province of Quebec (Canada) involving victims aged 65 +. Coroner's reports were analyzed using a grid based on factors previously associated with bath-related drownings in literature, iteratively modified. Results: Among the 92 bathtub drowning victims inventoried, 42% were aged 65 +. The average age of older victims is 79 (65–97, ± 9 years). Main probable cause of drowning is a cardiac problem, although only 19% of victims had a medical history of heart disease. Most victims were alone in their apartment or residence when drowning occurred. Risky periods appear to be springtime, Sundays, and evenings. Despite expectations, relevant information about the physical environment is very scarce. Conclusions : At least 39 Quebecers, aged 65 +, drowned in their bathtubs over a 10-year period. More older adults than children are victims of bathtub drownings in community-dwellings. It seems that bathing may induce heart distress, leading to an appreciable number of drownings. Practical implications: Since cardiac health problems are present in these deplorable events, promoting access to safety devices in the environment (emergency button, grab bars) and modified personal hygiene habits (bathing chair, showering) might be potential ways to prevent drowning and improve safety in older adults while they perform their personal hygiene, an essential activity for health and human dignity. • Out of 92 bath-related drownings over 10 years, 43% were victims aged 65+. There were more women (59%), who were older than men (82 vs 75). • Main probable cause of drowning was cardiac problem, but few victims had such a medical history. Bathing may induce cardiac distress in the elderly. • Promoting access to safety devices in the environment and modified personal hygiene habits might be potential ways to prevent drowning. [ABSTRACT FROM AUTHOR]

[Display omitted] • Culinary workshop improved seaweed cooking skills more than access to recipes & products. • Exposing participants to seaweed products has increased their consumption. • The culinary workshop is a promising strategy to develop seaweed consumption in Quebec. Quebec's seaweeds are an abundant resource and are considered a healthy food with multiple gastronomic qualities but remained largely unconsumed by Quebecers. To increase seaweed consumption, culinary interventions could be developed. The aim of this study was to determine the impact of a seaweed-focused culinary workshop on changes in Seaweeds Cooking Skills (SCS), Seaweeds Attitude (SAT), Seaweeds Self-Efficacy (SSE), Seaweeds Acceptance (SAC) and Seaweeds Introduction Into Food Habits (SIIFH). For that purpose, n = 98 participants were recruited and randomly assigned to a Control Group (CG), who received seaweed products and recipes, and a Culinary Workshop Group (CWG), who took part in a three-hour, chef-supervised culinary workshop in addition to receiving seaweed products and recipes. A series of online self-administered questionnaires were completed by participants at the beginning of the study (T 1) and approximately one month after the culinary workshops ended (T 2). Statistical analyses were performed to assess changes in outcomes between groups and at the level of all participants over time. Findings revealed that SCS, SAT and SSE increased significantly more (p-value < 0.05) for the CWG than for the CG. However, some significant improvements were observed in SSE (p-value = < 0.001) for the CG. SAC, which was very high at T 1 , did not change at T 2 for either group, but SIIFH increased (p-value = 0.001) in both groups, probably due to exposure to seaweed. In conclusion, with only one culinary workshop, the CWG produced encouraging results, suggesting that this is a promising intervention to further develop seaweed consumption by Quebec consumers. [ABSTRACT FROM AUTHOR]

The purpose of this study was to develop and validate a questionnaire assessing eating pleasure dimensions in the adult French-speaking population of the province of Québec, Canada. We developed the Eating Pleasure Questionnaire, a 53-item questionnaire. An expert panel evaluated the content validity, and a pre-test was performed with 30 French-speaking Quebecers (15 men and 15 women, mean age = 46 years) to evaluate the face validity. A sample of 300 Quebecers (150 men and 150 women, mean age = 36 years) completed the online questionnaire for validation. The structure of the questionnaire was examined using exploratory factor analysis (EFA). Internal consistency was evaluated with Cronbach's alpha coefficients. Test-retest reliability was assessed using intra class correlation coefficients (ICC) and construct validity, using Pearson's correlations. Evaluation of content validity and face validity led to the clarification of the instructions, the suppression of two items, the addition of two items and some reformulations. The EFA showed a 7-factor structure: 1- health/ideological food choice motives, 2- sensory experiences and individual preferences, 3- social experiences, 4- mindful eating, 5- emotional/situational eating and reward, 6- food preparation process and 7- new experiences. Cronbach's alpha values for the seven factors ranged from 0.67 to 0.86. The total scale Cronbach's alpha was 0.91, which suggests a good internal consistency. The questionnaire appears reliable with ICC ranging from 0.66 to 0.87. It also showed a good construct validity, with expected positive associations with food well-being (how people link food to well-being), intrinsic motivation, and the pleasure orientation (the importance of obtaining pleasure from food). Overall, these analyses suggest that the Eating Pleasure Questionnaire is valid to evaluate eating pleasure dimensions in our population. [ABSTRACT FROM AUTHOR]