Personne :
Deschênes, Sarah-Maude

En cours de chargement...
Photo de profil
Adresse électronique
Date de naissance
Projets de recherche
Structures organisationnelles
Fonction
Nom de famille
Deschênes
Prénom
Sarah-Maude
Affiliation
Université Laval. Département des sciences animales
ISNI
ORCID
Identifiant Canadiana
ncf11860840
person.page.name

Résultats de recherche

Voici les éléments 1 - 6 sur 6
  • Publication
    Restreint
    La réponse cérébrale à la douleur des autres
    (Editions Médecine et hygiène, 2014-02-07) Jackson, Philip L.; Jauniaux, Josiane; Deschênes, Sarah-Maude
    Une meilleure compréhension des mécanismes cérébraux liés à la communication de la douleur pourrait mener vers de nouvelles pistes pour améliorer la prise en charge de celle-ci. Cet article discute de la littérature scientifique examinant les processus cérébraux liés à la perception de la douleur d’autrui qui, bien que similaires à ceux impliqués dans l’expérience de la douleur, peuvent être influencés par plusieurs facteurs liés à l’observateur, à la personne en douleur et à l’interaction des deux.
  • Publication
    Accès libre
    Assessing patients' involvement in decision making during the nutritional consultation with a dietitian
    (John Wiley & Sons Ltd, 2014-07-17) Lapointe, Annie.; Vaillancourt, Hugues; Desroches, Sophie; Deschênes, Sarah-Maude; Légaré, France
    Background Shared decision making (SDM) represents an interesting approach to optimize the impact of dietary treatment, but there is no evidence that SDM is commonly integrated into diet-related health care. Objective To assess the extent to which dietitians involve patients in decisions about dietary treatment. Methods We audiotaped dietitians conducting nutritional consultations with their patients, and we transcribed the tapes verbatim. Three trained raters independently evaluated the content of the nutritional consultations using a coding frame based on the 12 items of the French-language version of the OPTION scale, a validated and reliable third-observer instrument designed to assess patients’ involvement by examining specific health professionals’ behaviours. Coding was facilitated by the qualitative research software NVivo 8. We assessed internal consistency with Cronbach’s alpha and inter-rater reliability with the intraclass correlation coefficient (ICC). Results Of the 40 dietitians eligible to participate in the study, 19 took part. We recruited one patient per participating dietitian. The overall mean OPTION score was 29 ± 8% [range, 0% (no patient involvement in the decision] to 100% [high patient involvement)]. The mean duration of consultations was 50 ± 26 min. The OPTION score was positively correlated with the duration of the consultation (r = 0.65, P < 0.01). Internal consistency and inter-rater reliability were both good (Cronbach’s alpha = 0.72; ICC = 0.65). Conclusion This study is the first to use a framework based on the OPTION scale to report on dietitians’ involvement of patients in decisions about patients’ dietary treatment. The results suggest that involvement is suboptimal. Interventions to increase patients’ involvement in diet-related decision making are indicated.
  • Publication
    Accès libre
    Exploration of shared decision‐making processes among dieticians and patients during a consultation for the nutritional treatment of dyslipidaemia
    (Blackwell Science, 2014-08-18) Lapointe, Annie.; Vaillancourt, Hugues; Gagnon, Marie-Pierre; Desroches, Sophie; Deschênes, Sarah-Maude; Légaré, France
    Background: Shared decision making (SDM) holds great potential for improving the therapeutic efficiency and quality of nutritional treatment of dyslipidaemia by promoting patient involvement in decision making. Adoption of specific behaviours fostering SDM during consultations has yet to be studied in routine dietetic practice. Objective: Using a cross-sectional study design, we aimed to explore both dieticians’ and patients’ adoption of SDM behaviours in dietetic consultations regarding the nutritional treatment of dyslipidaemia. Methods: Twenty-six dieticians working in local health clinics in the Quebec City metropolitan area were each asked to identify one dyslipidaemic patient they would see in an upcoming consultation. Based on the Theory of Planned Behaviour (TPB), questionnaires were designed to study two targeted SDM behaviours: ‘to discuss nutritional treatment options for dyslipidaemia’ and ‘to discuss patients’ values and preferences about nutritional treatment options for dyslipidaemia’. These questionnaires were administered to the dietician–patient dyad individually before the consultation. Associations between TPB constructs (attitude, subjective norm and perceived behavioural control) towards behavioural intentions were analysed using Spearman’s partial correlations. Results: Thirteen unique patient-dietician dyads completed the study. Perceived behavioural control was the only TPB construct significantly associated with both dieticians’ and patients’ intentions to adopt the targeted SDM behaviours (P < 0.05). Conclusions: As perceived behavioural control seems to determine dieticians’ and patients’ adoption of SDM behaviours, interventions addressing barriers and reinforcing enablers of these behaviours are indicated. This exploratory study highlights issues that could be addressed in future research endeavours to expand the knowledge base relating to SDM adoption in dietetic practice.
  • Publication
    Restreint
    Psychosocial factors and intention to use the nutrition care process among dietitians and dietetic interns
    (Diététistes du Canada, 2014-05-21) Lapointe, Annie.; Galibois, Isabelle; Gagnon, Pierre.; Desroches, Sophie; Deschênes, Sarah-Maude
    Purpose The theory of planned behaviour was used to explore the factors (i.e., attitude, subjective norm, and perceived behavioural control) affecting the intention of dietetic internship educators, new dietetic graduates, and dietetic interns to use the nutrition care process (NCP) in their clinical practice. Methods Participants (n=55) were recruited from the Bachelor of Science in Nutrition program at Université Laval. They completed an online quantitative questionnaire assessing their intention to use the NCP in their clinical practice, as well as associated psychosocial factors. Open-ended questions were also used to gain a further understanding of the salient beliefs underlying participants’ intention to use the NCP. Results Intention to use the NCP in practice and associated psychosocial factors were similar and favourable within the three participant groups. Subjective norm and perceived behavioural control were the psychosocial factors that significantly predicted an intention to use the NCP. The most cited perceived barrier to use of the NCP was a lack of knowledge, while the most cited facilitator was training opportunities. Conclusions Our results indicate that successful implementation of the NCP will likely require the development of theoretical and practical training activities for both pre-licensure students and experienced dietitians.
  • Publication
    Accès libre
    Identification des déterminants psycho-sociaux sous-jacents à l'intention des diététistes d'adopter des comportements reliés à la prise de décision partagée
    (2011) Deschênes, Sarah-Maude; Gagnon, Marie-Pierre; Desroches, Sophie
    La prise de décision partagée est un processus de prise de décision dont les principaux éléments caractéristiques sont de présenter les options de traitements au patient et de clarifier les valeurs et les préférences du patient vis-à-vis les options de traitement. Ces deux éléments représentent deux aspects fondamentaux de ce processus soit la pratique basée sur les évidences scientifiques, par l’action de présenter les options, et l’approche centrée sur le patient, par l’action de clarifier les valeurs et les préférences du patient. La littérature scientifique révèle que les professionnels de la santé ont de la difficulté à intégrer les éléments clés de la prise de décision partagée dans leur pratique. Chez les diététistes, aucune étude n’a été effectuée jusqu’à maintenant pour en connaître davantage sur leur intention d’adopter ces comportements cliniques reliés à la prise de décision partagée. Ce projet de maîtrise avait comme objectif général d’identifier les déterminants psycho-sociaux sous-jacents à l’intention des diététistes d’adopter des comportements reliés à la prise de décision partagée. Pour réaliser cet objectif, un questionnaire basé sur la théorie du comportement planifié a été construit puis validé avant de réaliser une enquête avec celui-ci. Cette théorie a été choisie en raison de son efficacité démontrée dans les études à prédire l’intention des professionnels de la santé vis-à-vis un comportement donné. La norme morale ainsi que la norme professionnelle ont été ajoutées au modèle théorique étant donné leur potentiel à expliquer la variance de l’intention face aux comportements à l’étude. Les résultats de la validation du questionnaire ont démontré que le questionnaire était valide, fiable et compréhensible. L’enquête a identifié que la perception de contrôle comportementale, la norme subjective, l’attitude, la norme morale et la norme professionnelle étaient les déterminants psycho-sociaux sous-jacents à l’intention des comportements à l’étude. Ainsi, ce projet permet une compréhension plus approfondie des éléments qui pourraient faciliter l’élaboration d’interventions visant l’implantation de la prise de décision partagée dans la pratique clinique des diététistes.
  • Publication
    Accès libre
    Food craving predicts consumption of highly palatable food but not bland food
    (Editrice Kurtis, 2019-05-15) Jackson, Philip L.; Massicotte, Elsa; Deschênes, Sarah-Maude
    The impact of obesity on physical and psychological health is well recognized in the literature with, among others, evidence of alterations in cognition. Indeed, obese populations are characterized by lower executive functions as well as an enhanced food craving. However, the relationship between executive functions and food craving remains unexplored. Moreover, these two variables have also been shown to predict food intake, but studies in the context of obesity are lacking. Thus, this study had two objectives: (1) determining if executive functions and food craving are linked, and (2) examining the predictors of highly palatable food intake and bland food intake. First, it was hypothesized that executive functions would be negatively associated with food craving. Second, it was expected that food craving would predict positively highly palatable food intake but not bland food intake. Third, it was predicted that executive functions would predict negatively highly palatable food intake and positively bland food intake. 48 participants (34 females) with BMIs ranging from 17.9 to 46.4 took part in two experimental sessions. First, executive functions were assessed using the delayed discounting task (impulsivity towards food and money) and the color–word interference test (CWIT; inhibition/flexibility). Second, a cue-induced food craving protocol, with images as well as real food, was administered followed by an ad libitum food intake protocol including both highly palatable and bland food. The inhibition/flexibility condition of the CWIT was significantly and negatively correlated with food craving following induction. Highly palatable food intake was significantly predicted by food craving following induction, but bland food intake was not. This study reveals an association between lower inhibition/flexibility and susceptibility to food craving induction that is of great importance in obesogenic environments. Moreover, this study confirmed the link between food craving and food intake, and showed for the first time a specific contribution of food craving to highly palatable food intake but not to bland food intake, highlighting its potential influence in obesity. This work leads to future research questions regarding the possible benefits of cognitive remediation interventions, as well as interventions aiming at reducing food craving, in weight loss programs.