Linda Mann

Development of an Objective Method for Assessing Viscosity of Formulated Foods and Beverages for the Dysphagic Diet

OBJECTIVE To develop and validate a practical, economical, and objective viscosity assessment tool, the line-spread test, for foods and beverages formulated for the dysphagic diet. The line-spread test is based on the measure of product dispersion over a flat surface. DESIGN Viscosity-altering formulations for a selection of soups and beverages commonly served to patients with dysphagia at a local hospital were developed under controlled conditions. The samples were presented to a trained sensory panel for evaluation by quantitative descriptive analysis and were measured by the line-spread test. Numeric results of the two tests were compared. SETTING The Food Research Laboratory with private sensory booths at Mount Saint Vincent University. MAIN OUTCOME MEASURES Results of the sensory evaluation and the line-spread test would strongly correlate, indicating predictive validity, but the line-spread test would be more reliable and show variability in measurement. STATISTICAL ANALYSES PERFORMED Correlation, analysis of variance (ANOVA), and standard deviations (calculated from the within-group mean square error of the ANOVAs). RESULTS ANOVA showed that both the sensory panel results and the line-spread test values indicated significant differences among the samples. Standard deviations indicated less variability in line-spread values. There was a strong positive correlation (r = .90 to .97) between the two types of results, which indicated strong predictive validity for the line-spread test. APPLICATIONS The line-spread test is a reliable and valid tool to assess viscosity of formulated foods and beverages for the dysphagic diet and can be readily and economically adapted to any dietary department for product development and quality control.

Dietary habits and health beliefs of Chinese Canadians.

PURPOSE The relationships among dietary behaviours, traditional health beliefs (THB), and demographic characteristics of Chinese Canadians living in Toronto were examined, as were their primary sources of nutrition information. METHODS Through the use of probability sampling, 106 adult subjects who originated from China, Hong Kong, or Taiwan were recruited from five Chinese community organizations. A telephone interview, employing a tested questionnaire, was conducted in Cantonese or Mandarin. All data were analyzed with MS Excel and SPSS statistical software. RESULTS Dietary acculturation is gradual and individual. Participants reported regular intakes of fruits and vegetables and fat-reducing behaviours. Most used both Chinese and Western cooking methods. Practices based on traditional Chinese health beliefs (THB), such as balancing yin and yang foods to promote health, were prevalent. Participants were grouped as THB-strong, THB-moderate, or THB-weak, on the basis of their health belief scores. Various significant relationships among the variables were identified. Chinese media, friends, and family were the primary sources of nutrition information; dietitians were identified by only 12%. CONCLUSIONS This is the first study to apply a THB grouping for Chinese Canadians. Results will provide an important basis for nutrition interventions to encourage immigrants to make healthy food choices, using both traditional and Western foods.Purpose: The relationships among dietary behaviours, traditional health beliefs (THB), and demographic characteristics of Chinese Canadians living in Toronto were examined, as were their primary sources of nutrition information. Methods: Through the use of probability sampling, 106 adult subjects who originated fromChina, Hong Kong, or Taiwan were recruited fromfive Chinese community organizations. A telephone interview, employing a tested questionnaire, was conducted in Cantonese orMandarin. All data were analyzed with MS Excel and SPSS statistical software. Results: Dietary acculturation is gradual and individual. Participants reported regular intakes of fruits and vegetables and fat-reducing behaviours. Most used both Chinese and Western cooking methods. Practices based on traditional Chinese health beliefs (THB), such as balancing yin and yang foods to promote health, were prevalent. Participants were grouped as THB-strong, THB-moderate, or THB-weak, on the basis of their health belief scores. Various...Purpose: The relationships among dietary behaviours, traditional health beliefs (THB), and demographic characteristics of Chinese Canadians living in Toronto were examined, as were their primary sources of nutrition information. Methods: Through the use of probability sampling, 106 adult subjects who originated fromChina, Hong Kong, or Taiwan were recruited fromfive Chinese community organizations. A telephone interview, employing a tested questionnaire, was conducted in Cantonese orMandarin. All data were analyzed with MS Excel and SPSS statistical software. Results: Dietary acculturation is gradual and individual. Participants reported regular intakes of fruits and vegetables and fat-reducing behaviours. Most used both Chinese and Western cooking methods. Practices based on traditional Chinese health beliefs (THB), such as balancing yin and yang foods to promote health, were prevalent. Participants were grouped as THB-strong, THB-moderate, or THB-weak, on the basis of their health belief scores. Various...

Perceived roles, benefits, and supports for dietetic internship preceptors.

Evaluation of university-run dietetic internship programs will improve preceptors’ experience and, ultimately, increase the capacity for training future dietitians. We attempted to identify preceptors’ perceptions of their roles, benefits, and supports, as well as of the skills/traits that students need for internship, and suggested improvements for the internship program. Fifteen of 39 current program preceptors who had supervised more than one intern consented to participate in an ethics-approved research methodology. They responded anonymously to a series of questions posted in an online discussion group, and provided feedback on the subsequent reports. While no consensus emerged, more than 50% of participants perceived their role as providing a supportive learning experience for interns. Benefits noted most frequently were personal academic growth and contributions to their organizations from intern research projects. Effective supports included conventional communication methods and website materials...

Identification of Healthy Eating and Active Lifestyle Issues through Photo Elicitation.

Purpose: Effective workplace wellness programs, featuring supports for healthy eating and active lifestyle behaviours, have been found to reduce health risks and the associated economic burdens for individuals, organizations, and their communities. As part of a larger study, the purpose of this research was to engage volunteer participants from a university community to identify healthy eating and active lifestyle barriers and supports. Methods: An ethics-approved, action-research design with photo elicitation technique was used to engage employees and students. Data were analyzed using qualitative analysis software. Results: Participants identified barriers and both current and future supports for healthy eating and active lifestyle on campus. These were coded under the sub-themes of food environment, food and nutrition quality, physical environment, physical activity, fitness centre, and awareness/communication. Conclusion: Photo elicitation was determined to be an effective technique to engage particip...Purpose: Effective workplace wellness programs, featuring supports for healthy eating and active lifestyle behaviours, have been found to reduce health risks and the associated economic burdens for individuals, organizations, and their communities. As part of a larger study, the purpose of this research was to engage volunteer participants from a university community to identify healthy eating and active lifestyle barriers and supports. Methods: An ethics-approved, action-research design with photo elicitation technique was used to engage employees and students. Data were analyzed using qualitative analysis software. Results: Participants identified barriers and both current and future supports for healthy eating and active lifestyle on campus. These were coded under the sub-themes of food environment, food and nutrition quality, physical environment, physical activity, fitness centre, and awareness/communication. Conclusion: Photo elicitation was determined to be an effective technique to engage particip...PURPOSE Effective workplace wellness programs, featuring supports for healthy eating and active lifestyle behaviours, have been found to reduce health risks and the associated economic burdens for individuals, organizations, and their communities. As part of a larger study, the purpose of this research was to engage volunteer participants from a university community to identify healthy eating and active lifestyle barriers and supports. METHODS An ethics-approved, action-research design with photo elicitation technique was used to engage employees and students. Data were analyzed using qualitative analysis software. RESULTS Participants identified barriers and both current and future supports for healthy eating and active lifestyle on campus. These were coded under the sub-themes of food environment, food and nutrition quality, physical environment, physical activity, fitness centre, and awareness/communication. CONCLUSION Photo elicitation was determined to be an effective technique to engage participants. Despite many supports, members of the university community still found it difficult to follow healthy eating and active lifestyle behaviours; however, a number of practical future supports were identified. This study also provided valuable insight into the role that dietitians can play in the development of successful wellness programs.