Table 2.

Top three prioritized research questions by category: results from national online stakeholder survey and national stakeholder workshop in an integrated, citizen-engaged, mixed-methods initiative to establish a Canadian nutrition and mental health research agenda

	Rank (R) and percentage (%) of total for indicated category by participant-defined stakeholder group†
	Service provider‡						Registered dietitian						Advocacy§						Volunteer||						Researcher¶						Manager/director††						Public policy‡‡
	T (n 433)		LE (n 138)		FM (n 186)		T (n 299)		LE (n 55)		FM (n 116)		T (n 135)		LE (n 59)		FM (n 92)		T (n 120)		LE (n 61)		FM (n 77)		T (n 109)		LE (n 36)		FM (n 53)		T (n 70)		LE (n 23)		FM (n 36)		T (n 48)		LE (n 17)		LE§§ (n 51)
Research question	R	%	R	%	R	%	R	%	R	%	R	%	R	%	R	%	R	%	R	%	R	%	R	%	R	%	R	%	R	%	R	%	R	%	R	%	R	%	R	%	R	%
Category 1: Research questions aimed to improve the health of people living with mental health conditions (4 of 5 questions total ranked in the top 3)
(i) How does food and/or nutrient intake affect specific MHC?	1	40	3	33	4	32	2	34	1	35	1	36	2	36	4	31	3	34	1	40	3	36	3	34	1	39	1	39	2	36	2	34	2	35	1	39	8	10	1	53	1	24
(ii)For those people living with a MHC, does food skills training|||| have an impact on their mental health?	6	21	9	7	7	12	3	28	4	23	5	25	10	15	14	2	13	5	11	13	14	2	11	10	8	19	8*	8	8	15	2	34	15	0	7*	14	4	15	15	2	14	2
(iii)How do life situations¶¶ affect the type and amount of food that people eat and what impact does that have on their mental health?	3	30	2	42	2	37	4	26	3	29	4	28	1	42	1	51	2	39	3	32	1	46	2	38	3	32	4	28	4	26	3	33	1	43	5	28	1	40	7	6	7	8
(iv)What food-related policies would help people living with a MHC?	10	15	7	12	10	11	12	16	6	20	10	15	7	19	7	12	8	13	9	18	7	11	12	9	9	17	7	11	9	9	5	21	4	17	9	11	1	40	7	6	15	0
Category 2: Research questions aimed to improve community nutrition and mental health programmes and services (3 of 7 questions total ranked in top 3)
(i) What programmes or services do people living with a MHC need with respect to food access, nutrition and/or cooking skills?	2	32	4	32	3	34	1	36	2	33	3	29	3	30	3	32	4	31	2	33	5	25	4	31	2	33	2	33	3	34	5	21	3	26	4	31	2	35	3	8	3	18
(ii)What are the barriers to receiving nutrition services††† for individuals living with a MHC?	3	30	5	26	6	20	5	23	6	20	2	32	5	27	5	25	6	18	5	27	4	26	7	23	5	22	6	17	6	19	8	14	2	35	6	17	4	15	7	6	7	8
(iii)What are the roles of non-dietitian service providers for providing nutrition information or support to clients who are living with a MHC?	14	8	8	9	10	11	15	2	12	7	12	11	14	8	9	10	11	11	14	8	11	13	11	10	12	5	14	3	9	9	1	71	9**	4	7**	14	9	6	13	4	5	10
Category 3: Research questions aimed to promote mental health and/or prevent or delay the onset of mental health conditions (2 of 3 questions total ranked in top 3)
(i) How does a healthy diet and/or access to healthy food promote mental health?	7	20	1	44	1	44	9	17	7	18	9	20	6	23	2	47	1	45	4	28	2	41	1	42	6	21	3	31	1	43	5	21	3	26	3	33	8	10	2	10	2	20
(ii)How do intakes of certain foods and/or nutrients prevent or delay the onset of MHC?	8	19	6	14	5	24	8	18	7	18	7	24	9	16	5	25	5	29	7	23	6	23	5	27	10	16	4	28	5	25	4	24	1	43	2	36	3	23	3	8	4	12

T, total responses for stakeholder category; LE, total responses within the stakeholder category that also have lived experience of a mental health condition; FM, total responses within the stakeholder category that also have a family member with lived experience of a mental health condition; MHC, mental health condition.

Bold represents the top three ranking research priorities identified within the defined stakeholder group.

Research question cells with heavy line borders represent the top three research priorities identified at the national workshop; questions 2(i) and 2(iii) had equal scoring.

Significant differences in the proportion of respondents in this group compared with those in the primary identified stakeholder category: *P<0·05, **P<0·001.

^†Totals of stakeholder groups may differ as some indicated more than one type.

^‡Working or have worked as a service provider for individuals with a mental health condition(s); service provider roles included nurse (RN, LPN, NP), support/peer support worker, counsellor, psychologist, psychometrist and social worker.

^§Working or have worked in advocacy related to mental health.

^||Working or have worked as a volunteer in a nutrition and/or mental health setting.

^¶Working or have worked in nutrition and/or mental health research; researcher roles included academia, clinical research and research consultation.

^††Working or have worked as a manager/director of a mental health programme or organization; manager/director roles included programmes and services, executive director, patient/client care, dietitian, social worker and behavioural therapy.

^‡‡Working or have worked in public policy; public policy roles included public health professional, health promoter, policy analyst and health advisor.

^§§Stakeholders who only indicated they had lived experience of a mental health condition(s).

^||||Examples: counselling, cooking programmes.

^¶¶Housing, income, education, employment.

^†††Examples: diabetes, heart disease.