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Your search keyword '"L'Abbe, Mary R."' showing total 4 results
Start Over Author "L'Abbe, Mary R." Journal applied physiology, nutrition & metabolism
4 results on '"L'Abbe, Mary R."'

1. Evaluation of the Healthy Eating Food Index (HEFI)-2019 measuring adherence to Canada's Food Guide 2019 recommendations on healthy food choices.

Author

Brassard, Didier, Elvidge Munene, Lisa-Anne, St-Pierre, Sylvie, Gonzalez, Alejandro, Guenther, Patricia M., Jessri, Mahsa, Vena, Jennifer, Olstad, Dana Lee, Vatanparast, Hassan, Prowse, Rachel, Lemieux, Simone, L'Abbe, Mary R., Garriguet, Didier, Kirkpatrick, Sharon I., and Lamarche, Benoît

Subjects
FOOD habits, RELIABILITY (Personality trait), CONFIDENCE intervals, FOOD preferences, MULTITRAIT multimethod techniques, PEARSON correlation (Statistics), DESCRIPTIVE statistics, FOOD quality
Abstract

Copyright of Applied Physiology, Nutrition & Metabolism is the property of Canadian Science Publishing and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Published
2022
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2. Development of the Healthy Eating Food Index (HEFI)-2019 measuring adherence to Canada's Food Guide 2019 recommendations on healthy food choices.

Author

Brassard, Didier, Elvidge Munene, Lisa-Anne, St-Pierre, Sylvie, Guenther, Patricia M., Kirkpatrick, Sharon I., Slater, Joyce, Lemieux, Simone, Jessri, Mahsa, Haines, Jess, Prowse, Rachel, Olstad, Dana Lee, Garriguet, Didier, Vena, Jennifer, Vatanpatast, Hassan, L'Abbe, Mary R., and Lamarche, Benoît

Subjects
EXPERIMENTAL design, FOOD habits, VEGETABLES, BEVERAGES, RESEARCH methodology, RESEARCH methodology evaluation, SATURATED fatty acids, SODIUM, FOOD preferences, HEALTH behavior, FRUIT, QUESTIONNAIRES, FOOD quality, GRAIN, DIETARY proteins, FATTY acids
Abstract

Copyright of Applied Physiology, Nutrition & Metabolism is the property of Canadian Science Publishing and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Published
2022
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3. Examination of food industry progress in reducing the sodium content of packaged foods in Canada: 2010 to 2013.

Author

Arcand, JoAnne, Jefferson, Katherine, Schermel, Alyssa, Shah, Ferdeela, Trang, Susan, Kutlesa, Daniela, Lou, Wendy, and L'Abbe, Mary R.

Subjects
FOOD industry, FOOD packaging, FOOD supply, POLICY sciences, RESEARCH funding, SALT, SALT-free diet, TIME, CROSS-sectional method, EVALUATION
Abstract

Copyright of Applied Physiology, Nutrition & Metabolism is the property of Canadian Science Publishing and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Published
2016
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4. The time for an updated Canadian Food Guide has arrived.

Author

Jessri, Mahsa and L'Abbe, Mary R.

Subjects
*PREVENTION of chronic diseases, *NUTRITION, *DIET, *INGESTION, *NATURAL foods, *NUTRITION policy, *NUTRITIONAL requirements, *FOOD Pyramid
Abstract

Canada has published food guides since 1942 and the latest version, Eating Well with Canada's Food Guide (EWCFG), was released in 2007. The EWCFG is largely based on meeting nutrient requirements, while we are now in need of a food guide with strong guidance on the role of diet in the prevention of chronic diseases. This article systematically analyses the process and assumptions behind the EWCFG and presents suggestions for needed revisions to the next food guide. [ABSTRACT FROM AUTHOR]

Published
2015
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