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Harvey A, Chu G, Lordly D, Arsenault JF, Conlan S, Laidlaw T, Wadsworth LA, Grant S. Evaluation of a Media Training Workshop for Nutrition Students and Trainees in Nova Scotia. CAN J DIET PRACT RES 2023; 84:112-118. [PMID: 36862844 DOI: 10.3148/cjdpr-2022-036] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/04/2023]
Abstract
Gaps in communication training have been identified in Canadian and international academic and practicum dietetics programs. A workshop was developed to pilot supplementary media training to nutrition students/trainees studying in Nova Scotia. Students, interns, and faculty from two universities participated in the workshop. Data on perceived learning, media knowledge/skill use, and workshop feedback were collected immediately post-workshop using a mixed-form questionnaire. A modified questionnaire was administered eight months post-workshop to obtain information on utility of the perceived acquired knowledge/skills. Closed-ended responses underwent descriptive analysis, while open-ended responses underwent thematic analysis. Twenty-eight participants completed the questionnaire post-workshop, and six completed it at follow-up. All participants rated the workshop positively (7-point Likert scale) and reported learning something new (perceived). Perceived learning emphasized general media knowledge/skills and communication skills. Follow-up data suggested participants had applied perceived media knowledge/skills in message development and media and job interviews. These data suggest that nutrition students/trainees may benefit from supplementary communications and media training and provide a stimulus for ongoing curriculum review and discussion.
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Affiliation(s)
- Antonia Harvey
- Department of Applied Human Nutrition, Mount Saint Vincent University, Halifax, NS
- Food and Nutrition Services, Nova Scotia Health, Halifax, NS
| | - Gillian Chu
- Department of Applied Human Nutrition, Mount Saint Vincent University, Halifax, NS
| | - Daphne Lordly
- Department of Applied Human Nutrition, Mount Saint Vincent University, Halifax, NS
- Fellow of Dietitians of Canada, Halifax, NS
| | | | - Sue Conlan
- School of Nutrition and Dietetics, Acadia University, Wolfville, NS
| | - Tess Laidlaw
- Department of Communication Studies, Mount Saint Vincent University, Halifax, NS
| | - Laurie A Wadsworth
- Department of Human Nutrition, St. Francis Xavier University, Antigonish, NS
- Fellow of Dietitians of Canada, Antigonish, NS
| | - Shannan Grant
- Department of Applied Human Nutrition, Mount Saint Vincent University, Halifax, NS
- Departments of Pediatrics and Obstetrics and Gynaecology, Dalhousie University, Halifax, NS
- Departments of Pediatrics and Obstetrics and Gynaecology, IWK Health Centre, Halifax, NS
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Uerling J, Nieckula E, Mico K, Rosas AB, Cohen E, Pachón H. Salt-Containing Recipes in Popular Magazines with the Highest Circulation in the United States Do Not Specify Iodized Salt in the Ingredient List. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2023; 20:4595. [PMID: 36901606 PMCID: PMC10002291 DOI: 10.3390/ijerph20054595] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/20/2023] [Revised: 02/21/2023] [Accepted: 02/25/2023] [Indexed: 06/18/2023]
Abstract
Iodine deficiency is a public health problem in the US, with the iodine status of women of reproductive age decreasing in recent years. This may be attributable to voluntary salt iodization in the US. Magazines, a common source of recipes and nutritional information, may influence salt use and iodine intake. The aim of this study is to assess whether the magazines with the highest circulation in the US include recipes that contain salt and, if so, whether they specify "iodized salt" in the recipes. Recipes in eight of the top ten magazines by circulation in the US were examined. Standardized information was collected on the presence and type of salt in recipes in the last 12 issues reviewed per magazine. About 73% of the 102 issues reviewed contained recipes. A total of 1026 recipes were surveyed for salt; 48% of the recipes listed salt as an ingredient. None of the 493 recipes containing salt specified iodized salt as the type of salt to be used. About half of the recipes in the last 12 issues of popular magazines published in the US included salt in the ingredient list; however, none recommend the use of iodized salt. There is potential for editorial changes among magazines to call for iodized salt in recipes, which may further prevent iodine deficiency in the US.
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Affiliation(s)
- Josephine Uerling
- Emory College of Arts and Sciences, Emory University, Atlanta, GA 30322, USA
| | - Emily Nieckula
- Rollins School of Public Health, Emory University, Atlanta, GA 30322, USA
| | - Katarina Mico
- Emory College of Arts and Sciences, Emory University, Atlanta, GA 30322, USA
| | | | - Emmie Cohen
- Emory College of Arts and Sciences, Emory University, Atlanta, GA 30322, USA
| | - Helena Pachón
- Emory College of Arts and Sciences, Emory University, Atlanta, GA 30322, USA
- Rollins School of Public Health, Emory University, Atlanta, GA 30322, USA
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Henjum S, Groufh-Jacobsen S, Aakre I, Terragni L. Life-course perspectives of milk consumption among young Norwegian women and their knowledge of milk as a source of iodine: a qualitative study. Food Nutr Res 2022; 65:7758. [PMID: 34984063 PMCID: PMC8693599 DOI: 10.29219/fnr.v65.7758] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2021] [Revised: 10/06/2021] [Accepted: 10/17/2021] [Indexed: 01/13/2023] Open
Abstract
Mild to moderate iodine deficiency has been found among young Norwegian women of reproductive age. In Norway, cow’s milk is the main source of iodine; however, milk consumption is decreasing, particularly among young women. This study aimed to investigate milk consumption practices in young Norwegian women and their attitudes toward milk consumption from childhood to young adulthood in a life-course perspective and their knowledge of milk as a source of iodine. Convenience sampling was used to recruit 30 bachelor students (women, 18–25 years old) from five different study programs. Interpretative phenomenological analysis (IPA) was used to interpret milk consumption practices from a life-course perspective. Five focus group interviews were conducted using a semistructured interview guide. The transcribed interviews were coded according to emerging themes related to milk consumption practices and turning points. Milk consumption practices were dynamic and changed over time and were influenced by several factors: family traditions, school milk subscription, friends and social media, social acceptance, availability, price, and attitudes toward health and the environment. Young women tend to be in a phase of life in which milk is not part of their food practices. Most of the women were not aware of the consequences of omitting milk from their diet and had limited knowledge of iodine and how to secure adequate dietary iodine intake. Awareness of possible consequences of omitting milk from the diet should be promoted along with information on how to secure adequate iodine intake.
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Affiliation(s)
- Sigrun Henjum
- Department of Nursing and Health Promotion, Faculty of Health Sciences, Oslo Metropolitan University, Oslo, Norway
| | - Synne Groufh-Jacobsen
- Department of Nutrition and Public Health, Faculty of Health and Sports Science, University of Agder, Kristiansand, Norway
| | - Inger Aakre
- Department of Seafood and Nutrition, Institute of Marine Research, Bergen, Norway
| | - Laura Terragni
- Department of Nursing and Health Promotion, Faculty of Health Sciences, Oslo Metropolitan University, Oslo, Norway
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Ward S, Blanger M, Donovan D, Vatanparast H, Muhajarine N, Engler-Stringer R, Leis A, Humbert ML, Carrier N. Association between childcare educators' practices and preschoolers' physical activity and dietary intake: a cross-sectional analysis. BMJ Open 2017; 7:e013657. [PMID: 28559455 PMCID: PMC5777459 DOI: 10.1136/bmjopen-2016-013657] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/11/2023] Open
Abstract
INTRODUCTION Childcare educators may be role models for healthy eating and physical activity (PA) behaviours among young children. This study aimed to identify which childcare educators' practices are associated with preschoolers' dietary intake and PA levels. METHODS This cross-sectional analysis included 723 preschoolers from 50 randomly selected childcare centres in two Canadian provinces. All data were collected in the fall of 2013 and 2014 and analysed in the fall of 2015. PA was assessed using Actical accelerometers during childcare hours for 5 consecutive days. Children's dietary intake was measured at lunch on 2 consecutive days using weighed plate waste and digital photography. Childcare educators' nutrition practices (modelling, nutrition education, satiety recognition, verbal encouragement and not using food as rewards) and PA practices (informal and formal PA promotion) were assessed by direct observation over the course of 2 days, using the Nutrition and Physical Activity Self-Assessment for Child Care tool. Associations between educators' practices and preschoolers' PA and dietary intake were examined using multilevel linear regressions. RESULTS Overall, modelling of healthy eating was positively associated with children's intake of sugar (β=0.141, 95% CI 0.03 to 0.27), while calorie (β=-0.456, 95% CI -1.46 to -0.02) and fibre intake (β=-0.066, 95% CI -0.12 to -0.01) were negatively associated with providing nutrition education. Not using food as rewards was also negatively associated with fat intake (β=-0.144, 95% CI -0.52 to -0.002). None of the educators' PA practices were associated with children's participation in PA. CONCLUSIONS Modelling healthy eating, providing nutrition education and not using food as rewards are associated with children's dietary intake at lunch in childcare centres, highlighting the role that educators play in shaping preschoolers' eating behaviours. Although PA practices were not associated with children's PA levels, there is a need to reduce sedentary time in childcare centres.
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Affiliation(s)
- Stéphanie Ward
- Faculty of Medecine and Health Sciences, Université de Sherbrooke, Moncton, New Brunswick, Canada
| | - Mathieu Blanger
- Department of Family Medicine, Université de Sherbrooke, Moncton, New Brunswick, Canada
| | - Denise Donovan
- Department Community Health Sciences, Université de Sherbrooke, Moncton, New Brunswick, Canada
| | - Hassan Vatanparast
- School of Public Health, University of Saskatchewan, Saskatoon, Saskatchewan, Canada
| | - Nazeem Muhajarine
- Department of Community Health and Epidemiology, University of Saskatchewan, Saskatoon, Saskatchewan, Canada
| | - Rachel Engler-Stringer
- Department of Community Health and Epidemiology, University of Saskatchewan, Saskatoon, Saskatchewan, Canada
| | - Anne Leis
- Department of Community Health and Epidemiology, University of Saskatchewan, Saskatoon, Saskatchewan, Canada
| | - M Louise Humbert
- College of Kinesiology, University of Saskatchewan, Saskatoon, Saskatchewan, Canada
| | - Natalie Carrier
- École des sciences des aliments, de nutrition et d'études familiales, Faculté des sciences de la santé et des services communautaires, Université de Moncton, Moncton, New Brunswick, Canada
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Lacroix MJ, Desroches S, Turcotte M, Painchaud Guérard G, Paquin P, Couture F, Provencher V. Salient beliefs among Canadian adults regarding milk and cheese consumption: a qualitative study based on the theory of planned behaviour. BMC Nutr 2016. [DOI: 10.1186/s40795-016-0087-1] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022] Open
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Can nutrition label recognition or usage affect nutrition intake according to age? Nutrition 2016; 32:56-60. [DOI: 10.1016/j.nut.2015.07.004] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2015] [Revised: 07/09/2015] [Accepted: 07/11/2015] [Indexed: 11/18/2022]
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Vanderlee L, McCrory C, Hammond D. Awareness and Knowledge of Recommendations from Canada's Food Guide. CAN J DIET PRACT RES 2015; 76:146-9. [DOI: 10.3148/cjdpr-2015-014] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Abstract
Purpose: To examine use and content knowledge of Canada's Food Guide recommendations. Methods: A total of 1048 intercept exit surveys were conducted with adults who had purchased food that day at 2 hospital cafeterias in Ottawa, Ontario. Results: Most respondents (85.9%) reported looking at Canada's Food Guide over their lifetime; however, less than half reported looking at the food guide in the past year. Milk and Alternatives were the most commonly recalled food group (80.1%) and Grain Products were least commonly recalled (66.0%). Of the entire sample, 42.8% correctly recalled all 4 food groups. Overall, 0.8% correctly recalled the correct number of servings for all 4 food groups. Females, younger respondents, white respondents, respondents with higher annual income, and respondents who had reported looking at Canada's Food Guide recalled more food groups (P < 0.05 for all). Conclusions: Despite high levels of awareness, the study found relatively low levels of reported use and very low levels of knowledge of Canada's Food Guide, particularly among population subgroups that face health disparities. Improving awareness, knowledge, and use of Canada's Food Guide may contribute to improving the nutrition profile of Canadians.
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Affiliation(s)
- Lana Vanderlee
- School of Public Health and Health Systems, University of Waterloo, Waterloo, ON
| | - Cassondra McCrory
- School of Public Health and Health Systems, University of Waterloo, Waterloo, ON
| | - David Hammond
- School of Public Health and Health Systems, University of Waterloo, Waterloo, ON
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Cash T, Desbrow B, Leveritt M, Ball L. Utilization and preference of nutrition information sources in Australia. Health Expect 2014; 18:2288-95. [PMID: 24798108 DOI: 10.1111/hex.12198] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 03/31/2014] [Indexed: 11/27/2022] Open
Abstract
BACKGROUND The prevalence of chronic disease in Australia is rising, and poor nutrition behaviour is a modifiable risk factor for many chronic diseases. The utilization of appropriate nutrition information has been recommended to promote optimal nutrition behaviour. OBJECTIVE To investigate individuals' utilization and preference of nutrition information sources as well as perceptions of trustworthiness, credibility and effectiveness of sources. DESIGN Cross-sectional online survey. SETTING AND PARTICIPANTS Ninety-four residents of the Gold Coast, Australia. MAIN OUTCOME MEASURES STUDIED Respondents' demographic variables, previously utilized and preferred nutrition information sources, perceptions of trustworthiness, credibility and effectiveness of nutrition information sources. RESULTS Dietitians, nutritionists and GPs were the three most preferred sources and were perceived to be most trustworthy, credible and effective. However, the most utilized nutrition information sources were the Internet (62.9%), friends (59.8%), family (58.8%) and magazines (57.7%). Over 30% of respondents reported time to attend appointments as a barrier to accessing their most preferred nutrition information sources. Between 32 and 60% of respondents reported neutral perceptions of the most frequently utilized nutrition information sources in relation to trustworthiness, credibility and effectiveness. CONCLUSION Individuals frequently receive nutrition information from sources that are not their most preferred and sources that they do not perceive as trustworthy, credible or effective. Further research is warranted on the impact of these discrepancies on overall nutrition-related health literacy and behaviour.
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Affiliation(s)
- Tracee Cash
- School of Allied Health Sciences, Griffith University, Gold Coast, Qld, Australia
| | - Ben Desbrow
- School of Allied Health Sciences & Griffith Health Institute, Griffith University, Gold Coast, Qld, Australia
| | - Michael Leveritt
- School of Human Movement Studies, The University of Queensland, Brisbane, Qld, Australia
| | - Lauren Ball
- School of Allied Health Sciences & Griffith Health Institute, Griffith University, Gold Coast, Qld, Australia
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Goodman S, Hammond D, Pillo-Blocka F, Glanville T, Jenkins R. Use of nutritional information in Canada: national trends between 2004 and 2008. JOURNAL OF NUTRITION EDUCATION AND BEHAVIOR 2011; 43:356-365. [PMID: 21906548 DOI: 10.1016/j.jneb.2011.02.008] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/26/2010] [Revised: 02/01/2011] [Accepted: 02/13/2011] [Indexed: 05/31/2023]
Abstract
OBJECTIVE To examine longitudinal trends in use of nutrition information among Canadians. DESIGN Population-based telephone and Internet surveys. SETTING AND PARTICIPANTS Representative samples of Canadian adults recruited with random-digit dialing sampling in 2004 (n = 2,405) and 2006 (n = 2,014) and an online commercial panel in 2008 (n = 2,001). MAIN OUTCOME MEASURES Sociodemographic predictors of label use, use of nutrition information sources, and nutrient content information. ANALYSIS Linear and logistic regression models to examine predictors and changes over time. RESULTS Food product labels were the most common source of nutritional information in 2008 (67%), followed by the Internet (51%) and magazines/newspapers (43%). The Internet was the only source to significantly increase during the study period (odds ratio = 1.39; P < .001); however, the frequency of reading food product labels increased since 2004. Food selection based on trans fat increased significantly in 2006 (odds ratio = 1.43; P < .001) after mandatory labeling of trans fat on packaged foods. Taste and nutrition were consistently the primary factors guiding food choice. CONCLUSIONS AND IMPLICATIONS Food product labels and the Internet are nutrition information sources with broad reach. More comprehensive labeling regulations were associated with increased use of labels and nutrient information over time.
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Affiliation(s)
- Samantha Goodman
- Department of Health Studies, University of Waterloo, Waterloo, Ontario, Canada
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Morin K. Knowledge and attitudes of Canadian consumers and health care professionals regarding nutritional genomics. OMICS-A JOURNAL OF INTEGRATIVE BIOLOGY 2009; 13:37-41. [PMID: 19290810 DOI: 10.1089/omi.2008.0047] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
Abstract
With advances in the field of nutrigenomics, commercial laboratories have begun marketing genotyping services, nutritional advice, and dietary supplements "tailored" to match individual genetic predispositions. Although primarily offered by American companies, these services are available to Canadian consumers via the Internet. Qualitative research in the form of focus groups with members of the Canadian public was undertaken to assess the current level of understanding of and receptivity toward this new genomic application. Additionally, focus groups with health care professionals (physicians, pharmacists, dieticians, nutritionists, and naturopaths) investigated their interest in integrating nutrigenomics into health care delivery, and their capacity to do so. Gauging knowledge and attitudes early in the introduction of a new technology serves to identify potential "blind spots" regarding the ethical, legal, and social implications. Preliminary results indicate consumers believe potential benefits of nutrigenomics outweigh risks, while health care professionals express more skepticism. Both groups agree that more public education about nutrigenomics is needed and that regulatory oversight should ensure consumer protection.
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Abstract
Health effects associated with media use have largely focused on children and youth with little attention paid to adults, particularly older adults. However, adults aged 60 years and older report heavy television viewing, and unique health education challenges will be faced as the technically savvy baby-boomer cohort ages. Media health effects relevant to older adults include an established causative link with adiposity and correlations to increased risk of chronic disease, reduced physical activity, and undesirable food choice behaviors. Advertising has targeted older adults as a key market segment promoting anti-aging and health related products, with potential negative body image impacts. Implications for health practitioners and research are discussed in the context of these consequences.
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Affiliation(s)
- Laurie A Wadsworth
- Department of Human Nutrition, St. Francis Xavier University, Antigonish, Nova Scotia, Canada.
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