Background: The purpose of this phenomenological study is to explore the existing research on the determinants and influential factors of eating decisions made by Aboriginal peoples and provide insight from the perspective of Aboriginal peoples living off-reserve in Ottawa, Ontario. Methods: This study was comprised of a convenience sample of 12 Aboriginal individuals from a local Aboriginal community centre. Participants were asked to conduct a personal food diary of their meals for a period of 3 days, followed by a one-on-one semi-structured interview. The interviews were designed to explore: 1) knowledge and perspectives of healthy eating 2) knowledge and perspectives of Health Canada’s Eating Well with Canada’s Food Guide – First Nations, Inuit and Métis, 3) perception of influential factors 4) self-efficacy and 5) common barriers in making food choices. Results: 1) Except for the senior participants, healthy food knowledge did not translate into healthy food choices for most participants; 2) Most participants had not seen a copy of the Eating Well with Canada’s Food Guide – First Nations, Inuit and Métis, and all participants felt they were not influenced by it when making eating decisions; 3) The main themes of influential factors were concluded to be: taste preference, availability, convenience, “had no choice”, health reasons, “easy to make”, low in cost, following a diet or “food schedule,” hunger or thirst, “needed something quick”, nearby location (of store or restaurant), being tired or lazy and being in a routine; 4) Most participants perceived themselves as having control over their eating decisions regardless of situational factors and level of motivation varied between participants; 5) Time, financial constraints, having a busy schedule and being unprepared for meals were identified as possible barriers. Conclusions: Either version of the food guide should be developed into a more flexible and convenient tool such as a mobile application. Local community centres should consider providing workshops in food preparation, and to strengthen skills such as understanding food labels of market foods to ease the transition to living off-reserve. Future Implications: Policy makers at the federal, provincial and municipal levels should work together and strengthen their communication strategies in order to coordinate the development and implementation of future interventions.

New Zealand’s population, like the global population, is ageing. An important element of successful ageing is the maintenance of optimal nutritional status, which is linked to general health and quality of life. The purpose of this mixed methods study, guided by qualitative descriptive methods, was to identify barriers to healthy eating in a group of older single-living New Zealand men. Understanding the men’s perspectives on meal procurement and preparation, in essence walking in their shoes, was a key part of identifying barriers to healthy eating. A cohort of 12 men participated, each completing a semi-structured interview as well as a nutrition knowledge and nutritional risk assessment questionnaire. Data from the semi-structured interviews was analysed using a general inductive approach. The results of the questionnaire were used to enrich description in this mixed methods study. Three core themes emerged from the data which were ‘Individual Circumstances’; ‘Nutrition Knowledge and Skills’; and ‘Food-Related Values’. Potential barriers to healthy eating, in terms of individual circumstances, were limited finances, limited mobility and a lack of personal transport. These barriers were partially ameliorated by effective, reliable social and support networks. A diverse range of shopping, cooking and gardening skills, as well as nutrition knowledge, existed amongst the men. Poor nutrition knowledge and limited cooking skills were possible barriers to healthy eating. Strong beliefs the men held about how food procurement and preparation should occur, termed food-related values, were also potential barriers to healthy eating. Values identified were ‘the importance of healthy eating’; ‘structure in food-related activities’; ‘convenience’; and ‘like it or not, it has to be done – shopping and cooking’. Depending on the prioritisation of values by the individual, they could develop into barriers. For example, prioritising ‘convenience’ over ‘the importance of healthy eating’ led to decisions that negatively impacted dietary intake. This study highlighted the diversity of experiences, circumstances, skills and priorities of older single-living men. Interventions aimed at improving the dietary behaviours of older single-living New Zealand men must recognise the heterogeneity of this population and support the values they hold in regards to food-related activities.