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Skip to Search Results- 1Chan, Catherine (Department of Agricultural, Food and Nutritional Sciences)
- 1Mager, Diana (Department of Agricultural, Food and Nutritional Science)
- 1Maximova, Katerina (School of Public Health)
- 1Professor Arto Ohinmaa (School of Public Health)
- 1Raine, Kim (School of Public Health)
- 1Veugelers, Paul (School of Public Health)
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Diet Diversity and Health Value in Children with Non-alcoholic Fatty Liver Disease and Prader- Willi Syndrome: Association with Cardio-metabolic Risk
DownloadSpring 2019
In Canada, the obesity prevalence rate in children and adolescents has increased significantly during the last four decades resulting in increased incidence of obesity- related health conditions, lower quality of life and greater health care cost. Patients with non-alcoholic fatty liver disease...
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Evaluating food environment assessment methodologies: a multi-level examination of associations between food environments and individual outcomes
DownloadSpring 2013
Background: The food environment (FE) is being increasingly recognized as an important and modifiable determinant of diet quality and weight status. Hundreds of FE measures exist, resulting in a lack of comparability between studies. This is problematic given that evaluating FEs’ impact on...
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Menu planning and individual counseling as strategies to improve diet quality in people with type 2 diabetes: results from a pilot study
DownloadSpring 2013
This 12-week study evaluated the effectiveness of menu planning and individual counseling in improving diet quality and health parameters among 15 type 2 diabetes patients using a pretest-posttest design. Perceived dietary adherence was measured and three-day food records were obtained to...
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Fall 2019
Mental illnesses are highly prevalent in Canada and pose a significant personal, societal, and economic burden. In recent years, a relationship between diet and mental illness has emerged, highlighting diet as a potential public health target for the prevention of mental illness. This thesis...
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Spring 2018
Healthy diets help reduce risk for chronic disease (obesity, type 2 diabetes, cardiovascular disease and several cancers). High consumption of non-nutrient dense foods (e.g., sugar-sweetened foods, processed meats, and high fat foods) and low consumption of healthier foods (e.g., vegetables,...