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Background: Associations between sugar consumption and cardiometabolic health, taking into account the physical form of sugar-containing foods (liquid vs. solid) and the type of sugars consumed [free sugars (FSs) vs. naturally occurring sugars (NOSs)], remain to be thoroughly documented.Objective: The objective was to examine whether FS and NOS intakes from drinks and solid foods are associated with cardiometabolic risk factors in a sample of French-speaking adults from the province of Quebec, Canada.Methods: Data were collected as part of the cross-sectional PREDISE (PRÉDicteurs Individuels, Sociaux et Environnementaux) study (n = 1019, 18-65 y old; 50% women). FS and NOS intakes were assessed by three 24-h dietary recalls using a self-administered, web-based application. Diet quality was assessed using the Alternative Healthy Eating Index-2010. Participants underwent on-site clinical assessment of cardiometabolic risk factors, including blood pressure, waist circumference, BMI, and fasting blood sampling (glucose, insulin, C-reactive protein, blood lipids). Multivariable linear regression models were performed to examine the associations between sugar intake and cardiometabolic risk factors with sociodemographic characteristics, lifestyle variables, and diet quality entered as covariates.Results: In fully adjusted models, FS intake from drinks was associated with fasting insulin (1.06%; 95% CI: 0.30%, 1.84%; P = 0.006) and with insulin resistance as estimated using the HOMA model (1.01%; 95% CI: 0.19%, 1.84%; P = 0.02). All metabolic variables that were significantly associated with NOS intake from solid foods in minimally adjusted models were no longer significant after entering sociodemographic and lifestyle variables (e.g., educational and income levels, smoking, physical activity, daily energy intake) and diet quality in the models.Conclusions: Our data from an adult sample showed that unfavorable and favorable associations with cardiometabolic risk factors observed, respectively, for FS intake from drinks and NOS intake from foods are mostly explained by sociodemographic and lifestyle variables, as well as by diet quality. [ABSTRACT FROM AUTHOR]

Background: Genome-wide association studies (GWASs) have identified several genes associated with obesity. The mechanisms through which these genes affect body weight are not fully characterized. Recent studies suggest that eating behavior (EB) traits could be involved, but only a few EB traits were investigated. Objective: This study aimed to investigate whether genetic susceptibility to obesity is mediated by EB traits (cognitive restraint, disinhibition, hunger) and their subscales. We hypothesized that EB traits, and their subscales, partly mediate this association. Design: Adult individuals (n = 768) who participated in the Quebec Family Study were included in this cross-sectional study. A genetic risk score (GRS) of obesity was calculated based on the 97 genetic variants recently identified in a GWAS meta-analysis of body mass index (BMI). EB traits and their subscales were assessed with the use of the Three-Factor Eating Questionnaire. Regression analyses with age and sex as covariates were used to investigate the associations between GRS, EB traits, BMI, and WC and whether the association between GRS and obesity is mediated by EB traits, which represents the indirect effect of GRS on obesity. Results: The GRS of obesity was positively associated with BMI (β = 0.19 ± 0.04, P < 0.0001) and WC (β = 0.46 ± 0.10, P < 0.0001). Regression analyses also revealed that the association between GRS of obesity and BMI was partly mediated by disinhibition and susceptibility to hunger (βindirect = 0.09 ± 0.03, P = 0.0007, and βindirect = 0.04 ± 0.02, P = 0.02, respectively). Habitual and situational susceptibility to disinhibition (βindirect = 0.08 ± 0.03, P = 0.002 and βindirect = 0.05 ± 0.02, P = 0.003, respectively) as well as internal and external locus of hunger (βindirect = 0.03 ± 0.02, P = 0.03 for both) were also found to mediate the association between GRS of obesity and BMI. The same trends were observed with WC. Conclusions: The results of this study indicate that the genetic susceptibility to obesity is partly mediated through undesirable EB traits, which suggests that they could be targeted in obesity treatment and prevention. [ABSTRACT FROM AUTHOR]

Current studies show the relevance of geriatric prevention and rehabilitation programs to slow down the development of disability in community-dwelling older adults who are becoming frail. This evidence reveals the importance of improving knowledge on how individual components of frailty and specific disability in basic and instrumental activities of daily living (ADL) are related, to offer early, targeted, and tailored interventions. The objective was to examine the association between each of the five frailty phenotype components ( weakness, slowness, exhaustion, low physical activity, weight loss ) and disability in specific ADL pertaining to physical aspects ( bathing, dressing, cutting toe nails, transportation, shopping, housekeeping, food purchasing, food preparation ) and cognitive aspects ( finances, telephone, medication ). A cross-sectional design involving 1643 community-dwelling older adults (65+) from the longitudinal multi-center FRéLE study was used. Disability was defined as needing help or being unable to perform specific ADL. Multiple logistic regressions were adjusted for socio-demographic characteristics, clinical variables, and for 4 other frailty components. Results showed that low physical activity and slowness were significantly linked to disability in all physical and cognitive aspects of ADL (OR: 1.71–9.42; p < 0.05), except using the telephone . Notably, all frailty components except weight loss were associated with disability in the physical aspects of instrumental ADL ( transportation, shopping, housekeeping, food purchasing, food preparation ) (OR: 1.73–9.42; p < 0.05). This study helped identify the relevant frailty components as targets in community-based prevention and rehabilitation programs. Easily imbedded interventions in daily routines should be promoted earlier in the frailty process to delay or reduce disability. [ABSTRACT FROM AUTHOR]

Summary Background & aims Health at Every Size ® (HAES ® ) interventions focus on healthy lifestyle by promoting behavioral changes related to diet and physical activity while emphasizing self-acceptance and well-being through an empowerment and intuitive approach. The purpose of this study was to investigate the effects of a HAES ® program on intuitive eating and diet quality in women. Methods The HAES ® intervention, offered by professionals from Health and Social Services Centers in Quebec (Canada), was composed of thirteen 3-h weekly meetings and a 6-h intensive day. For this study, 216 women (1.9% normal-weight, 21.1% overweight, 77.0% obese) who took part to the HAES program were compared to 110 women (3.9% normal-weight, 23.3% overweight, 72.8% obese) from a control group (waiting list). Intuitive eating was assessed using the Intuitive Eating Scale and diet quality was evaluated through the calculation of the Healthy Eating Index (HEI) from a validated web-based self-administrated food frequency questionnaire. Measurements were performed at baseline, post-intervention, and at one-year follow-up. Results Women who participated in the HAES ® program significantly increased their intuitive eating score compared to women in the control group at post-intervention and at follow-up (group by time interaction, p = 0.0002). A significant improvement in diet quality was also observed in the HAES ® group in comparison with the control group at post-intervention (group by time interaction, p = 0.0139). The intuitive eating score and the HEI score were positively associated in the HAES ® group at post-intervention ( r = 0.20, p = 0.0237) and one-year follow-up ( r = 0.22, p = 0.0359), but no such associations were noted in the control group (post-intervention, r = 0.04, p = 0.70; one-year follow-up, r = −0.15, p = 0.30). Conclusions The HAES ® program seems effective in improving intuitive eating and also favours improvements in diet quality. However, the association between intuitive eating and diet quality remains unclear, being positive and significant only after the HAES ® intervention. [ABSTRACT FROM AUTHOR]

Abstract: Introduction: Recruitment and retention of frail elderly in research studies can be difficult. Objective: To identify challenges and strategies pertaining to recruitment and retention of frail elderly in research studies. Methods: A systematic review was conducted. Four databases (MEDLINE, CINAHL, AgeLine, Embase) were searched from January 1992 to December 2012. Empirical studies were included if they explored barriers to or strategies for recruitment or retention of adults aged 60-plus who were identified as frail, vulnerable or housebound. Two researchers independently determined the eligibility of each abstract reviewed and assessed the level of evidence presented. Data concerning challenges encountered (type and impact) and strategies used (type and impact) were abstracted. Results: Of 916 articles identified in the searches, 15 met the inclusion criteria. The level of evidence of the studies retained varied from poor to good. Lack of perceived benefit, distrust of research staff, poor health and mobility problems were identified as common challenges. The most frequently reported strategies used were to establish a partnership with staff that participants knew and trusted, and be flexible about the time and place of the study. However, few studies performed analyses to compare the impact of specific challenges and strategies on refusal or drop-out rates. Conclusions: This review highlights the need to improve knowledge about the impact of barriers and strategies on recruitment and retention of frail older adults. This knowledge will help to develop innovative and cost-effective ways to increase and maintain participation, which may improve the generalizability of research findings to this population. [Copyright &y& Elsevier]

Summary: Background & aims: Previous studies have shown improvements in eating behaviors following a Health-At-Every-Size approach (HAES). However, to our knowledge, no study has yet investigated how a HAES intervention could influence dietary intakes and eating patterns in overweight women. Therefore, objectives of this study were to determine changes in dietary intakes and eating patterns in premenopausal overweight women in response to a HAES intervention compared to a social support intervention and a control group, and then to determine whether changes in eating behaviors were associated with changes in dietary intakes and eating patterns in response to the HAES intervention. Methods: Women completed a 3-day food record and the Three-Factor Eating Questionnaire was used to assess eating behaviors. Results: Energy intake (main effect of time; p = 0.045) and snack frequency (main effect of time; p = 0.0004) decreased similarly over time in the three groups whereas proportion of energy intake from breakfast (main effect of time; p = 0.03) increased over time. Within HAES group, decreases in hunger and external hunger were associated with a decrease in total daily energy intake (r = 0.50, p = 0.0009 and r = 0.50, p = 0.0007, respectively). Conclusions: HAES intervention has no specific impact on eating patterns. However, a decrease in hunger, which characterizes women who respond well to HAES, is associated with a decrease in overall energy intake. Clinical trial registration number (www.clinicaltrials.gov): NCT01240499. [ABSTRACT FROM AUTHOR]

Abstract: The regulation of energy intake is complex and many biological, psychosocial and environmental influences have been identified. To our knowledge, no study has yet investigated how eating patterns could mediate associations between eating behaviors and self-reported energy intake in premenopausal overweight women. Therefore, objectives of this study were to examine associations between eating behaviors and eating patterns in premenopausal overweight women and to test if eating patterns could mediate the associations between eating behaviors and self-reported energy intake. Women completed a 3-day food record and the Three-Factor Eating Questionnaire was used to assess eating behaviors (dietary restraint, disinhibition, hunger). In the total sample of women, flexible restraint was negatively (r=−0.18; p =0.03) and binge eating severity was positively (r=0.24; p =0.004) associated with self-reported energy intake. Moreover, flexible restraint was positively associated with the proportion of energy intake at breakfast (r=0.24; p =0.004), whereas disinhibition and binge eating severity were positively associated with the proportion of energy intake from snacks consumed after 5:00 pm (r=0.22, p =0.007 and r=0.22, p =0.01, respectively). In addition, mediational analyses showed that proportion of energy intake from snacks consumed after 5:00 pm explained 24.1% of the association between binge eating severity and self-reported energy intake. In conclusion, these results suggest that eating patterns are important factors to consider in order to explain the associations between eating behaviors and self-reported energy intake. [Copyright &y& Elsevier]

Abstract: Objective: To compare changes in eating behaviors in response to two dietary interventions: one focusing on restrictive messages to limit consumption of high-fat foods (LOFAT) and the other one based on non-restrictive messages to increase consumption of fruits and vegetables (HIFV). Methods: Sixty-eight overweight-obese postmenopausal women were randomly assigned to one of the two 6-month dietary interventions that included three group sessions and ten individual sessions with a dietitian. Anthropometric variables and eating behaviors were measured at baseline, 3months and 6months. Results: Body weight decreased significantly in both groups at 6months compared to baseline (LOFAT: −3.5±2.9kg; HIFV: −1.6±2.9kg). At 6months, dietary restraint score was higher in the LOFAT group compared to the HIFV group (12.7±4.2 vs 10.5±4.9; p<0.05). Disinhibition and hunger decreased significantly in the HIFV group after 6months while only hunger decreased in the LOFAT group. Conclusion: A weight loss approach based on increasing fruit and vegetable consumption leads to a significant weight loss and is associated with a decrease in disinhibition and hunger without any increase in dietary restraint. [ABSTRACT FROM AUTHOR]

Abstract: Background: Poor long-term success observed with current weight-control strategies stresses the relevance to explore new weight management approaches. Objective: To assess the effects of a Health-At-Every-Size (HAES) intervention on eating behaviors, appetite sensations, metabolic and anthropometric variables, and physical activity levels in women at 6-month and 1-year postintervention. Design: Randomized controlled trial; measurements at baseline, at the end of the intervention period (4 months), and at 6-month and 1-year postintervention (10 months and 16 months, respectively). Intervention and testing took place from September 2003 to August 2006. Participants/setting: Premenopausal overweight/obese women (n=144; mean age of 42.3±5.6 years), recruited from free-living, general community. Intervention: Women were randomly assigned to: HAES group (n=48), social support group (n=48), or control group (n=48). Main outcome measures: Eating behaviors (restraint, disinhibition, and susceptibility to hunger), appetite ratings (desire to eat, hunger, fullness, and prospective food consumption), anthropometric and metabolic variables (body mass index, waist and hip circumferences, blood lipid levels, and blood pressure), and engagement in moderate to intense physical activity (energy cost ≥1.2 kcal×kg−1×15 minutes−1 [≥4.8 metabolic equivalents]). Statistical analyses performed: Changes for each dependent variable were assessed by linear mixed models according to a group (HAES vs social support vs control) by time (baseline vs 4 months vs 10 months vs 16 months) split-plot design. Results: Situational susceptibility to disinhibition and susceptibility to hunger significantly decreased over time in both HAES group (−0.9±0.2 and −1.3±0.5, respectively) and the social support group (−0.4± 0.2 and −1.4±0.5, respectively). Although eating behavior scores observed at 16 months did not differ between HAES and social support groups (situational susceptibility to disinhibition: 2.5±0.2 in HAES group vs 2.7 ± 0.2 in social support group; susceptibility to hunger: 4.2±0.5 in both groups), they were lower in these groups than scores noted in the control group (3.3±0.2 for situational susceptibility to disinhibition and 5.9±0.5 for susceptibility to hunger). Conclusions: These results suggest that, when compared to a control group, an HAES approach could have long-term beneficial effects on eating behaviors related to disinhibition and hunger. In addition, our study did not show distinctive effects of the HAES approach in comparison to a social support intervention. [Copyright &y& Elsevier]

Abstract: Self-reported weight changes over 7 months and their relation to psychosocial characteristics (self-esteem, depression, social support, perceived stress and transition perception) and eating attitudes and behaviors (restrained eating and Eating Disorder Inventory subscales [EDI]) were assessed in first-year male and female students at six Canadian universities (N =2753). Results showed small but significant weight increases over time in males and females (M =1.5 kg). Males who lost weight versus those who gained reported greater negative well-being and more negative feelings about university transition. Females who either lost or gained weight had higher initial restraint and EDI scores than did weight maintainers. At 3 months, total EDI and body dissatisfaction increased in female weight gainers compared to weight losers, plus greater drive for thinness compared to weight maintainers. Thus, males distressed at the transition from high school to university appear more likely to lose weight while well-adjusted males are more likely to gain weight. For females, however, weight gain is associated with more negative well-being and preoccupations with weight and eating. [Copyright &y& Elsevier]

Abstract: This study aimed at assessing the extent to which personality traits are related to BMI and eating behaviors in overweight and obese women (N =154; mean body mass index (BMI) of 30.5±3.0 kg/m2). The NEO Five-Factor Inventory was used to capture the five dimensions of personality (neuroticism, extraversion, openness to experience, agreeableness and conscientiousness). Anthropometric measurements (weight, height and BMI) were performed and eating behaviors (cognitive dietary restraint, disinhibition and susceptibility to hunger) were measured by the Three-Factor Eating Questionnaire. Regressional analyses showed that only conscientiousness was positively related to BMI. A higher level of neuroticism was identified as a significant predictor of higher scores for cognitive dietary restraint, disinhibition and susceptibility to hunger. Conscientiousness was also found to be a positive determinant of cognitive dietary restraint and a higher level of agreeableness predicted a lower score of susceptibility to hunger. Results also underline the presence of other psychological factors, i.e. dysphoria and body esteem, involved in the associations between personality traits and some eating behaviours. These findings suggest that particular dimensions of personality may contribute, either directly or through their association with other psychological factors, to a better understanding of weight and eating behaviors in overweight and obese women. [Copyright &y& Elsevier]

Background: Obesity is frequently associated with eating disorders, and evidence indicates that both conditions are influenced by genetic factors. However, little is known about the genes influencing eating behaviors. Objective: The objective was to identify genes associated with eating behaviors. Design: Three eating behaviors were assessed in 660 adults from the Québec Family Study with the use of the Three-Factor Eating Questionnaire. A genome-wide scan was conducted with a total of 471 genetic markers spanning the 22 autosomes to identify quantitative trait loci for eating behaviors. Body composition and macronutrient and energy intakes were also measured. Results: Four quantitative trait loci were identified for disinhibition and susceptibility to hunger. Of these, the best evidence of linkage was found between a locus on chromosome 15q24-q25 and disinhibition (P < 0.0058) and susceptibility to hunger (P < 0.0001). After fine-mapping, the peak linkage was found between markers D15S206 and D15S201 surrounding the neuromedin β(NMB) gene. Amissense mutation (p.P73T) located within the NMB gene showed significant associations with eating behaviors and obesity phenotypes. The T73T homozygotes were 2 times as likely to exhibit high levels of disinhibition (odds ratio: 1.8; 95% CI: 1.07, 2.89; P0.03) and susceptibility to hunger (odds ratio: 1.9; 95% CI: 1.15, 3.06; P = 0.01) as were the P73 allele carriers. Six-year follow-up data showed that the amount of body fat gain over time in T73T subjects was >2 times that than in P73P homozygotes (3.6 compared with 1.5 kg; P < 0.05). Conclusion: The results suggest that NMB is a very strong candidate gene of eating behaviors and predisposition to obesity. [ABSTRACT FROM AUTHOR]

Introduction: Bathing is the most problematic activity of daily living for aging adults, and the ability to perform it is influenced by physical capabilities that decrease with age. Drowning is an under-documented event related to bathing for older adults. This study investigates the circumstances of these tragedies, to prevent them. Methods: Census of 2005–2014 bathtub drownings in the province of Quebec (Canada) involving victims aged 65 +. Coroner's reports were analyzed using a grid based on factors previously associated with bath-related drownings in literature, iteratively modified. Results: Among the 92 bathtub drowning victims inventoried, 42% were aged 65 +. The average age of older victims is 79 (65–97, ± 9 years). Main probable cause of drowning is a cardiac problem, although only 19% of victims had a medical history of heart disease. Most victims were alone in their apartment or residence when drowning occurred. Risky periods appear to be springtime, Sundays, and evenings. Despite expectations, relevant information about the physical environment is very scarce. Conclusions : At least 39 Quebecers, aged 65 +, drowned in their bathtubs over a 10-year period. More older adults than children are victims of bathtub drownings in community-dwellings. It seems that bathing may induce heart distress, leading to an appreciable number of drownings. Practical implications: Since cardiac health problems are present in these deplorable events, promoting access to safety devices in the environment (emergency button, grab bars) and modified personal hygiene habits (bathing chair, showering) might be potential ways to prevent drowning and improve safety in older adults while they perform their personal hygiene, an essential activity for health and human dignity. • Out of 92 bath-related drownings over 10 years, 43% were victims aged 65+. There were more women (59%), who were older than men (82 vs 75). • Main probable cause of drowning was cardiac problem, but few victims had such a medical history. Bathing may induce cardiac distress in the elderly. • Promoting access to safety devices in the environment and modified personal hygiene habits might be potential ways to prevent drowning. [ABSTRACT FROM AUTHOR]

Restrained eaters and overweight and obese people are prone to increase their food intake during stressful situations. This study examines the impact of a stressful couple discussion on food intake in both spouses, while simultaneously taking into account the effect of BMI and restraint on this association. For 15min, 80 heterosexual couples discussed an aspect that they wanted their partner to change followed by an individual bogus taste test for the purpose of measuring his or her stress-induced food intake. Prior to and after the discussion, subjective mood state was assessed, as well as appetite perceptions, and the mood change before and after the discussion was calculated. Multiple regression analyses with a three-way interaction between mood change, BMI, and restraint were used to predict food intake for both men and women, while controlling for appetite perceptions. Only restrained women with a high BMI ate more when their mood worsened. For men, only appetite perceptions significantly predicted food intake. These results suggest that an induced negative mood in the form of a stressful couple discussion impacts food intake differently for men and women, and that particular attention should be given to the concomitant effect of both restraint and BMI when studying stress-induced eating among women. [ABSTRACT FROM AUTHOR]

Background Coaches are a major source of nutrition information and influence for young athletes. Yet, most coaches do not have training in nutrition to properly guide their athletes. Objective The aim of this study was to evaluate the effectiveness of an intervention aimed at improving the accuracy of coaches’ recommendations on sports nutrition. Design This was a quasi-experimental study with a comparison group and an intervention group. Measurements were made at baseline, post-intervention, and after a 2-month follow-up period. Coaches’ recommendations on sports nutrition during the follow-up period were recorded in a diary. Participants/setting High school coaches from various sports (n=41) were randomly assigned to a comparison group or an intervention group. Intervention Both groups attended two 90-minute sessions of a theory-based intervention targeting determinants of coaches’ intention to provide recommendations on sports nutrition. The intervention group further received an algorithm that summarizes sports nutrition guidelines to help promote decision making on sports nutrition recommendations. Main outcome measures Nutrition knowledge and accuracy of coaches’ recommendations on sports nutrition. Statistical analysis performed χ 2 analyses and t -tests were used to compare baseline characteristics; mixed and general linear model analyses were used to assess the change in response to the intervention and differences in behaviors, respectively. Results Coaches in the intervention vs comparison group provided more nutrition recommendations during the 2-month post-intervention period (mean number of recommendations per coach 25.7±22.0 vs 9.4±6.5, respectively; P =0.004) and recommendations had a greater accuracy (mean number of accurate recommendations per coach 22.4±19.9 [87.1%] vs 4.3±3.2 [46.1%], respectively; P <0.001). Knowledge was significantly increased post-intervention in both groups, but was maintained only in the intervention group during the 2-month follow-up ( P group*time =0.04). Conclusions A theory-based intervention combined with a decision-making algorithm maintained coaches’ sports nutrition knowledge level over time and helped them to provide more accurate recommendations on sports nutrition. [ABSTRACT FROM AUTHOR]

Background Very few validated instruments, particularly screening tools applicable to large-cohort studies, are available to assess the behavior of local food procurement. Objective The aim was to develop and validate a short questionnaire that measures local food procurement in a sample of French-speaking adults from Quebec, Canada, and to assess the association between local food-procurement behavior and diet quality. Methods A comprehensive questionnaire developed previously to measure local food procurement [Locavore-Index (Locavore-I)] was simplified through a series of steps that included face-validity, exploratory factor analysis, and reliability testing (internal consistency). Construct validity of the resulting short Locavore-I Short Form (Locavore-I-SF) was examined in a sample of 299 adults (85% women) from the Quebec City metropolitan community. Results The Locavore-I-SF comprises 12 questions that measure the frequency of short food supply chain use (self-production, farmers' markets, and community-supported agriculture box scheme) for 3 locally produced foods (carrot, tomato, and lettuce) as well as the geographical origin of those 3 foods. The Locavore-I-SF, which is scored on a 12-point scale, had a high internal consistency (Cronbach ɑ: 0.74). The Locavore-I-SF scores were strongly correlated with the reference scores obtained from the Locavore-I from which it was developed (r  = 0.84, P  < 0.0001). Locavore-I-SF scores also correlated (r  = 0.50, P  < 0.0001) with the geographical origin of foods measured by pictures of food labels taken by participants. Higher Locavore-I-SF scores were associated with behaviors consistent with eating local foods, such as gardening (vs. not gardening; mean ± SEM difference: 2.3 ± 0.4 points; P  < 0.0001) and not being preoccupied by the foods' appearance standards (vs. being preoccupied; 1.4 ± 0.4 points; P  = 0.0002). Finally, the Locavore-I-SF scores were weakly associated with the Healthy Eating Food Index-2019 score (B = 0.05 ± 0.02; P  = 0.02). Conclusions The Locavore-I-SF, a short questionnaire based on 3 locally produced foods in Quebec, measures the behavior of local food procurement with good reliability and acceptable validity metrics. [ABSTRACT FROM AUTHOR]

[Display omitted] • Culinary workshop improved seaweed cooking skills more than access to recipes & products. • Exposing participants to seaweed products has increased their consumption. • The culinary workshop is a promising strategy to develop seaweed consumption in Quebec. Quebec's seaweeds are an abundant resource and are considered a healthy food with multiple gastronomic qualities but remained largely unconsumed by Quebecers. To increase seaweed consumption, culinary interventions could be developed. The aim of this study was to determine the impact of a seaweed-focused culinary workshop on changes in Seaweeds Cooking Skills (SCS), Seaweeds Attitude (SAT), Seaweeds Self-Efficacy (SSE), Seaweeds Acceptance (SAC) and Seaweeds Introduction Into Food Habits (SIIFH). For that purpose, n = 98 participants were recruited and randomly assigned to a Control Group (CG), who received seaweed products and recipes, and a Culinary Workshop Group (CWG), who took part in a three-hour, chef-supervised culinary workshop in addition to receiving seaweed products and recipes. A series of online self-administered questionnaires were completed by participants at the beginning of the study (T 1) and approximately one month after the culinary workshops ended (T 2). Statistical analyses were performed to assess changes in outcomes between groups and at the level of all participants over time. Findings revealed that SCS, SAT and SSE increased significantly more (p-value < 0.05) for the CWG than for the CG. However, some significant improvements were observed in SSE (p-value = < 0.001) for the CG. SAC, which was very high at T 1 , did not change at T 2 for either group, but SIIFH increased (p-value = 0.001) in both groups, probably due to exposure to seaweed. In conclusion, with only one culinary workshop, the CWG produced encouraging results, suggesting that this is a promising intervention to further develop seaweed consumption by Quebec consumers. [ABSTRACT FROM AUTHOR]

• Liking for sweet foods is not associated with Canadian Healthy Eating Index (C-HEI). • Liking for salty foods is associated with lower consumption of healthy foods. • Liking for salty foods is inversely associated with C-HEI in men. • Liking for salty foods is inversely associated with C-HEI in less educated women. The research aimed at examining how liking for foods high in salt and fat and for foods high in sugar are associated with overall diet quality and how these associations differ according to individual characteristics (i.e., sex, age, education, income, nutrition knowledge, and energy reporting status) in French-speaking adults from the Province of Quebec, Canada. As part of the web-based cross-sectional PREDISE study, 1096 men and women completed online questionnaires. The Food Liking Questionnaire assessed reported liking for a variety of salty foods (high in salt and fat) and sweet foods (high in sugar and either high-fat or low-fat) on a scale from 1 to 9. The Canadian Healthy Eating Index (C-HEI) was computed based on data collected using 24-hour food recalls. Women (vs. men) reported lower liking for salty foods (5.97 ± 1.34 vs. 6.58 ± 1.16, p < 0.0001) and for sweet foods (5.52 ± 1.36 vs. 5.71 ± 1.25, p = 0.015). Multiple linear regressions showed that liking for sweet foods was not associated with C-HEI (B = −0.10, p = 0.78). Given a significant sex interaction in the association between liking for salty foods and C-HEI (p interaction = 0.0218), subsequent analyses were stratified by sex. Multiple linear regressions supported that liking for salty foods was more strongly inversely associated with C-HEI in men (B = −3.37, p < 0.0001) than women (B = −1.46, p = 0.0035). In conclusion, a strong liking for salty foods may interfere with healthy eating, especially in men. Building on these results, future studies should investigate the potential of interventions designed to improve the healthiness of food habits in individuals with strong liking for these foods. [ABSTRACT FROM AUTHOR]

Although social media such as blogs are still considered innovative communication technologies, some registered dietitians (RDs) are using them to promote healthy eating; however, evidence regarding the effects of healthy eating blogs on users' diet is lacking. This study evaluated the effects of an evidence-informed healthy eating blog written by an RD on dietary intakes, with a focus on vegetables and fruit and milk and alternatives consumption, and food-related behaviors of Canadian mothers. This study was a parallel, randomized, controlled trial. Data were collected from 84 French-speaking adult mothers of children aged between 2 and 12 years living in Quebec City, Quebec, Canada, who were recruited between October 2015 and February 2017 using institutional e-mail lists, flyers, newspapers, social media advertisements, and word of mouth. The intervention was exclusively delivered through an evidence-informed healthy eating blog—integrating theory-based intervention methods to improve diet quality by increasing vegetables and fruit and milk and alternatives consumption in mothers—for 6 months at a dose of one new post written by an RD each week. Mothers could engage with the RD and fellow participants by posting comments on the blog. Main outcomes were daily intakes of vegetables and fruit and milk and alternatives. Outcome assessments were performed at baseline, 3 months, and at the end of the 6-month intervention. Differences between the groups were examined using mixed linear models. At 6 months, no significant difference was observed between groups for intakes of vegetables and fruit (P =0.923), milk and alternatives (P =0.271), or food-related behaviors and body weight (P =0.180). A healthy eating blog, at a dose of 1 post per week, had no effects on dietary intakes, food-related behaviors, and body weight of mothers after 6 months. Methodologic issues are discussed to inform future health behavior research using blogs to promote healthy eating. [ABSTRACT FROM AUTHOR]

To examine the associations between intuitive eating and trimester-specific gestational weight gain (GWG), and between intuitive eating and diet quality at each trimester. At each trimester, participants completed the Intuitive Eating Scale-2 and 3 24-hour recalls from which the Healthy Eating Index was calculated. Trimester-specific GWG was calculated with interpolated weights. A total of 79 pregnant women. Intuitive eating, GWG, and diet quality. One-way ANOVA was used to compare intuitive eating scores between GWG groups. Pearson correlation analyses were used to assess the association between the intuitive eating score and the Healthy Eating Index score. In the first trimester, women within GWG recommendations had a higher total intuitive eating score compared with women above recommendations (3.9 ± 0.5 vs 3.6 ± 0.6; P =.04). The unconditional permission to eat subscale was associated with lower diet quality in the first trimester (r = –.26; P =.02) whereas the body–food choice congruence subscale was associated with better diet quality in the second and third trimesters (r =.26, P =.02 and r =.27, P =.01, respectively). The researchers found an association between higher levels of intuitive eating and adequate first-trimester GWG. Further research might investigate whether promoting intuitive eating among pregnant women favors healthy GWG. [ABSTRACT FROM AUTHOR]

Background Healthy eating blogs are knowledge translation tools used by nutrition and dietetics practitioners for helping people improve their health behaviors and food choices. Objective Our aim was to explore women’s perceptions of the usefulness and ease of use of healthy eating blog (HEB) characteristics that might increase potential users’ intention to use them as tools to improve their dietary habits. Design We conducted qualitative research using semi-structured individual interviews. Participants Thirty-three women (mean age of 44 years; range=27 to 61 years) living in the Quebec City, Canada, metropolitan area were studied. Intervention Four existing HEBs, written by French-Canadian registered dietitians (RDs) whose main objective was the promotion of a healthy diet, were explored by women during individual interviews. A standardized open-ended interview questionnaire based on the Technology Acceptance Model was used to identify women's perceptions about characteristics of type of blog content delivery, RD blogger's delivery of information, blog layout, and blog design. Main outcome measures Women's perceptions toward the contribution of HEB characteristics to the usefulness and ease of use of those tools to improve their dietary habits were measured. Analyses performed Interviews were audiorecorded, transcribed verbatim, coded, and analyzed through an inductive content analysis using NVivo software. Results The most useful characteristics of type of blog content delivery identified by women were recipes, hyperlinks, and references. Among characteristics of RD blogger's delivery of information, most women reported that interaction between blog readers and the RD blogger created a sense of proximity and of connection that was helpful for improving their dietary behaviors. Women's perceptions toward various characteristics of blog layout and design were also discussed. Conclusions Incorporating specific characteristics when designing HEBs should be considered by RDs and future research to promote the use of those tools to support dietary behavior change efforts of internet users. [ABSTRACT FROM AUTHOR]

• Communicating information on menu can help consumers to make eco-efficient choices. • Graphical and comprehensive information is a promising approach to study further. • Combining food information can support healthy and sustainable dietary changes. While food and dietary patterns are major determinants of a population's health, our daily food choices also put pressure on the environment. In that context, providing graphical and comprehensive information is a widely used and potentially promising communication tool to promote healthier and more environmentally sustainable choices when eating out-of-home. Hence, the purpose of this study was to assess the influence of information about environmental impact and nutritional quality of meal options on consumers' food choices, consumption and perceptions. A total of 80 men and 80 women were recruited, consisting of students and employees of Université Laval (Quebec City, Canada). Participants were randomly assigned to one of four experimental conditions, with menu information displaying: 1) greenhouse gas emissions scores, 2) nutritional quality scores, 3) eco-efficiency scores or 4) no information (control). Participants had to choose between two meals (i.e., beef burritos or chicken meal) both showing one of the above-mentioned conditions and then consume the chosen meal. Results indicated that nutritional and environmental information had an impact on meal choice. More specifically, participants exposed to such information tended to choose more frequently the meal with the most favorable score for the related condition (p-values < 0.05). However, no impact was observed on the amount of food consumed (p-values > 0.05). These findings suggest that communicating information about environmental impact and nutritional quality of menu items to consumers within institutional settings could be relevant to tackle more sustainable food choices. [ABSTRACT FROM AUTHOR]

The goals of this pilot randomized controlled trial were to investigate and determine whether sensory-based intervention influenced the number and type of terms (descriptive and hedonic) used by restrained women to describe a certain food, and whether changes in the number of descriptive terms were associated with changes in intuitive eating. We collected data at baseline ( T = 1), at the end of the intervention period ( T = 2), and at 12 weeks post-intervention ( T = 3) using the descriptive form and Intuitive Eating Scale (IES). At T = 1, 50 women were randomly assigned to an intervention group (sensory-based intervention) or a control group (waiting list). To determine the effect of intervention over time on the number of descriptive and hedonic terms, we conducted statistical analyses using mixed models. To determine associations between Intuitive Eating Scale subscales and the number of descriptive terms, we also calculated Spearman correlation coefficients. We noted a significant group-by-time interaction for descriptive terms associated with all senses ( p < 0.04), except for a sight-related trend ( p = 0.06). In comparison with T = 1, intervention group women at T = 2 and T = 3 showed a significant increase in descriptive terms associated with smell ( p = 0.0002 and p = 0.03, respectively), taste ( p = 0.001 and p = 0.01, respectively) and hearing ( p = 0.04 and p = 0.0003, respectively). Among intervention group women, we noted a positive correlation between changes ( T = 3 vs. T = 2) in the number of descriptive terms used and changes in reliance on internal hunger and satiety cues ( r = 0.48; p = 0.04), as well as between changes ( T = 3 vs. T = 1) in the number of descriptive terms used and changes in unconditional permission to eat ( r = 0.45; p = 0.05). Overall, these data show that sensory-based intervention may help restrained women become more objective and enjoyably connected to food and their own bodies, which may promote a more intuitive approach to eating. [ABSTRACT FROM AUTHOR]

Abstract: Psychobiological effects associated with a progressive body weight loss may help to improve the understanding of psychological barriers to weight loss. We hypothesized that a moderate body weight loss (about 10% of initial body weight) is accompanied with some negative psychological impact. Four questionnaires [SF-36 Health Survey, Three-Factor Eating Questionnaire (TFEQ), Beck Depression Inventory (BDI) and Pittsburgh Sleep Quality Index (PSQI)] were administered at each phase of a body weight loss program that consisted of a supervised diet and exercise clinical intervention to 11 obese men (mean BMI=33.4 kg/m2, mean age=38 yr). The three phases investigated were: 1) at the beginning of the intervention (baseline); 2) after 5±1 kg body weight loss (Phase 1); and 3) after 10±1 kg body weight loss (Phase 2). Using the SF-36 Health Survey, physical and mental health were shown to be significantly improved at Phase 1 (p &#60;0.05). The TFEQ showed that cognitive dietary restraint increased (p &#60;0.001), and both disinhibition (p &#60;0.05) and susceptibility to hunger (p &#60;0.05) were significantly reduced at both Phase 1 and 2 compared to baseline. Depression as measured by the BDI significantly increased at Phase 2 (p &#60;0.05) compared to baseline and Phase 1. However, the mean BDI scores observed remained below the cut-off point for likely clinical significance. Finally, the PSQI showed that sleep quality was significantly improved at Phase 1 compared to baseline (p &#60;0.01). Altogether, these results suggest that a substantial improvement in the psychobiological profile occurs with a 5-kg weight loss (Phase 1) but that with additional weight loss (Phase 2) a small, but significant increase in depression occurred and seems to be associated with the increase in rigid restraint of eating. However, prospective studies with a larger sample are needed to confirm and deepen these results. [Copyright &y& Elsevier]

Background Existing initiatives to promote healthy eating remain largely ineffective as individuals struggle to adhere to dietary recommendations. Therefore, challenging the strategies currently used is of significant importance. Recent studies have indicated the potential of an approach oriented towards eating pleasure to promote the consumption of healthy foods. Objectives The aim of this study was to compare perceptions and the potential effect of pleasure-oriented and health-oriented messages promoting healthy eating among French-Canadians. Methods Two leaflets similar in all respects, except for the message orientation (pleasure or health), were developed. Perceived message orientation and effectiveness, perceptions towards healthy eating as well as emotions, attitude towards healthy eating, and intention to eat healthily were evaluated. A total of 100 adults (50% women; mean ± SD age 45.1 ± 13.0 y) were randomly assigned to read 1 of the 2 leaflets (pleasure: n = 50; health: n = 50). Questionnaires were completed online and data were also collected at a visit made to the Institute of Nutrition and Functional Foods. Results The difference in message orientation (pleasure compared with health) was well perceived by participants (P  ≤ 0.01). The pleasure-oriented message was successful in inducing the perception that eating healthy can be pleasurable (pre- compared with post-reading; P  = 0.01). Perceived message effectiveness and induced emotions in response to reading were similar between leaflets. Both messages significantly improved global attitude towards healthy eating (P  ≤ 0.01) and increased intention to eat healthily (P  < 0.001). Additional analyses showed that the affective attitude towards healthy eating increased more after reading the pleasure leaflet than the health leaflet (P  = 0.05), whereas the health message tended to improve cognitive attitude more than the pleasure leaflet (P  = 0.06). Conclusions These findings suggest that the leaflets would be appropriate to promote healthy eating through 2 distinct approaches (health and pleasure paradigms) and propose that different effects on attitude could be observed from these 2 approaches. [ABSTRACT FROM AUTHOR]

Objective To evaluate the effectiveness of a theory-based intervention to reduce the intention to use restrictive dietary behaviors for losing weight among adolescent female athletes involved in aesthetic sports. Design Cluster-randomized controlled trial. Setting Aesthetic sport teams of adolescent female athletes aged 12–17 years. Participants Two teams (n = 37 athletes) in the intervention group and 3 teams (n = 33) in the comparison group. Interventions The 2 groups received nutrition education during 3 weekly 60-minute sessions. The intervention group was further exposed to a theory-based intervention targeting the specific determinant of intention to use restrictive dietary behaviors for losing weight, namely attitude. Main Outcome Measures Difference over time between groups in intention to use restrictive dietary behaviors for losing weight and in nutrition knowledge. Analysis Mixed models for repeated measures. Results The theory-based intervention contributed to maintaining a low intention of using restrictive dietary behaviors for losing weight over time in the intervention group compared with the comparison group ( P < .03). Nutrition knowledge score increased equally in both groups. Conclusion and Implications Complementing nutrition education with theory-based behavior change intervention may help maintain a low intention of using restrictive dietary behaviors for losing weight among female high school athletes involved in aesthetic sports. [ABSTRACT FROM AUTHOR]