Formative evaluation of a community health project providing and promoting low-fat foods in five restaurants in Montreal (Canada) shows that restaurateurs are willing to collaborate in project implementation but not in training waiters and that the project did not cause an increase in market demand for low-fat menu offerings. (SLD)

An example is provided of an evaluation in which the formulation of explicit decision rules was a central activity. The case for and against the use of decision rules in program evaluation is considered, and the appropriate context identified. Implications for the rights of decision makers are addressed. (Author/CTM)