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  • PublicationAccès libre
    Individuals with self-determined motivation for eating have better overall diet quality : Results from the PREDISE study
    (Academic Press, 2021-05-24) Carbonneau, Élise; Pelletier, Luc; Bégin, Catherine; Lamarche, Benoît; Bélanger, Mathieu; Provencher, Véronique; Desroches, Sophie; Robitaille, Julie; Vohl, Marie-Claude; Couillard, Charles; Bouchard, Luigi; Houle, Julie; Langlois, Marie-France; Rabasa-Lhoret, Rémi; Corneau, Louise; Lemieux, Simone; Corneau, Louise
    The study aimed at documenting motivational orientations for the regulation of eating as defined by self-determination theory and their association with sociodemographic characteristics and overall diet quality. As part of the PREDISE study, French-speaking women (n = 550) and men (n = 547), aged 18-65 years, living in the Province of Québec, Canada, completed online validated questionnaires. The Regulation of Eating Behavior Scale, based on the self-determination theory, assessed self-determined and non-self-determined motivation to regulate one's eating behavior. Three web-based 24-h food recalls were completed and used to compute the Canadian Healthy Eating Index 2007 (C-HEI), an indicator of the overall adherence to Canadian guidelines for healthy eating. Multiple linear regressions were performed to assess how regulation styles are associated with the C-HEI. Model 1 included no covariate, model 2 included sociodemographic covariates, and fully adjusted model 3 included as covariates sociodemographic variables as well as variables that were previously associated with diet quality, namely nutrition knowledge and social support for healthy eating. Women (p < 0.0001), older individuals (p = 0.0002), those with a higher education level (p < 0.0001), and non-smokers (p < 0.0001) reported higher self-determined motivation score than their counterparts. Self-determined motivation was positively (model 1: B = 4.67, p < 0.0001; model 2: B = 3.82, p < 0.0001; model 3: B = 3.61, p < 0.0001) and non-self-determined motivation was negatively (model 1: B = -1.62, p = 0.0009; model 2: B = -1.63, p = 0.0006; model 2: B = -1.49, p = 0.0022) associated with C-HEI. The present study suggests that some subgroups of the general adult population show more self-determined motivation for eating, which is associated with a better diet quality independently of individual characteristics and other individual and social determinants of healthy eating. Strategies to help individuals internalize the regulation of eating should be further investigated.
  • PublicationAccès libre
    Assessing nutritional value of ready-to-eat breakfast cereals in the province of Quebec (Canada) : a study from the Food Quality Observatory
    (CABI Pub. on behalf of the Nutrition Society, 2021-04-12) Perron, Julie; Pomerleau, Sonia; Gagnon, Pierre; Gilbert-Moreau, Joséane; Lemieux, Simone; Plante, Céline; Paquette, Marie-Claude; Labonté, Marie-Ève; Provencher, Véronique
    Objective: The Food Quality Observatory was created in the province of Quebec (Canada) in 2016. In this study, the Observatory aimed to generate a methodology to (1) test the use of sales data combined with nutrient values to characterise the nutritional composition of ready-to-eat (RTE) breakfast cereals offered and purchased in the province of Quebec (Canada) and (2) verify the extent to which a front-of-pack label based on the percentage of daily value (DV) for total sugar, as a strategy to improve the food supply, would be distributed in this food category. Design: Nutritional information were obtained by purchasing each RTE breakfast cereal available in the Greater Montreal area. Cereals were then classified according to their processing type. Setting: The nutritional values of 331 RTE breakfast cereals available in Quebec were merged with sales data covering the period between May 2016 and May 2017. A total of 306 products were successfully cross-referenced. Results: Granola and sweetened cereals were the most available (36·6 % and 19·6 %, respectively) and purchased (19·8 % and 40·9 % of sales, respectively). When compared with other types of cereals, granola cereals had a higher energy, fat, saturated fat, protein content and a lower Na content. A larger proportion of chocolate (65 %) and sweetened cereals (49 %) were above 15 % of the DV for sugar. Conclusions: This study showed that the methodology developed generates important data to monitor nutritional quality of the food supply and ultimately contribute to improve the nutritional quality of processed foods.
  • PublicationAccès libre
    Nutritional value of child-targeted food products : results from the food quality observatory
    (Cambridge University Press, 2021-08-05) Gilbert-Moreau, Joséane; Perron, Julie; Gagnon, Pierre; Pomerleau, Sonia; Labonté, Marie-Ève; Provencher, Véronique
    Objective: To characterise the nutritional quality of food products targeted to children, we aimed: (1) to determine if the nutritional composition of child-targeted food products is different from those for the general population and (2) to verify differences in the nutrient content of child-targeted food products between three selected food categories. Design: The present study is part of the work conducted by the Food Quality Observatory, created in 2016 in the province of Quebec (Canada). Ready-to-eat (RTE) breakfast cereals (n 331), granola bars (n 310) and yoghurts and dairy desserts (n 380) were the food categories analysed. Setting: Nutritional values and all packaging information were obtained by purchasing every product available in supermarkets, grocery stores and specialty grocery stores. Free sugars were manually differentiated from total sugars for each product. Products were classified according to two targeted consumer groups: children or general population. Results: The nutrient profile of RTE breakfast cereals, granola bars and yoghurts and dairy desserts targeted to children differed from that of products intended at the general population. Child-targeted RTE breakfast cereals had the least favourable nutritional composition, with significantly higher content of carbohydrates, total sugars, free sugars and Na compared with breakfast cereals for the general population as well as child-targeted granola bars and yoghurts and dairy desserts. All child-targeted products analysed contained free sugars. Conclusions: The current study supports the relevance to further regulate marketing to children on food product packages to ensure that such marketing is not present on food products with poor nutritional quality.
  • PublicationAccès libre
    Nutritional content of sliced bread available in Quebec, Canada : focus on sodium and fibre content
    (MDPI, 2021-11-23) Perron, Julie; Plante, Céline; Guével, Marc-Henri; Gagnon, Pierre.; Pomerleau, Sonia; Le Bouthillier, Marie; Labonté, Marie-Ève; Provencher, Véronique
    Bread is a highly consumed food and an important source of nutrients in the diet of Canadians, underlining the need to improve its nutritional quality. The Food Quality Observatory (Observatory) aimed to evaluate the nutritional value of the sliced bread products available in Quebec (Canada), according to their grain type and main flour. Analyses included comparing the bread’s sodium content to Health Canada’s daily values (DV) and sodium voluntary targets, comparing the bread’s fibre content thresholds with the source of fibre mentioned, and assessing whether the main flour was associated with the nutrient content. The nutritional values of 294 sliced breads available in Quebec were merged with sales data (from October 2016 to October 2017), with 262 products successfully cross-referenced. The results showed that 64% of the breads purchased were ‘low’ in fibre (i.e., below 2 g per two slices), while 47% were ‘high’ in sodium (i.e., above 15% DV per two slices). Attention should be paid to 100% refined grain bread and to bread with refined flour as the main flour, since they are great sellers, while showing a less favourable nutrient content. This study shows that there is room for improvement in the nutritional content of Quebec’s bread offer, particularly regarding sodium and fibre content.
  • PublicationAccès libre
    Liking for foods high in salt and fat is associated with a lower diet quality but liking for foods high in sugar is not – Results from the PREDISE study
    (Elsevier, 2020-09-01) Carbonneau, Élise; Lamarche, Benoît; Provencher, Véronique; Desroches, Sophie; Robitaille, Julie; Vohl, Marie-Claude; Bégin, Catherine; Bélanger, Mathieu; Couillard, Charles; Pelletier, Luc; Houle, Julie; Langlois, Marie-France; Rhabasa-Lhoret, Rémi; Corneau, Louise; Lemieux, Simone
    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.
  • PublicationAccès libre
    Acceptability of insect ingredients by innovative student chefs : an exploratory study
    (Amsterdam : Elsevier, 2021-05-08) Dion-Poulin, Alexandra; Turcotte, Mylène; Lee-Blouin, Sophia; Provencher, Véronique; Doyen, Alain; Turgeon, Sylvie; Perreault, Véronique
    Background: In Western societies, the acceptability of entomophagy is low despite the sustainable and nutritional benefits of insects. It is recognized that insect meals incorporated in into familiar foods increases willingness to eat insects. Chefs can offer positive culinary insect-based experiences to their customers which can then contribute to increasing the acceptability of entomophagy by consumers. However, little is known about chefs' perceptions of the use of insect-based ingredients. Objective: The aim of this study was to explore the reasons why innovative student chefs are willing (or not) to incorporate mealworms meals into their dishes. Methodology: Semi-structured interviews were conducted with 7 innovative student chefs at the Institut de tourisme et d'hôtellerie du Québec (ITHQ). Thematic analysis based on a priori Rogers' Diffusion of Innovation Theory was conducted using transcript verbatim. Results: Most participants had a past consumption experience with entomophagy and all of them had a positive attitude toward this practice. The main perceived disadvantages of mealworm meal was the texture (granular and uneven), the odor as well as the low acceptability by consumers. Despite that, student chefs were generally willing to use insect-based ingredients, but they thought that transparency and more opportunities for consumers to try good insect-based dishes are keys to enhancing the acceptability of insect consumption. Conclusion: Understanding perceptions of innovative chefs about the use of insect-based ingredients can help to promote their use in gastronomy and ultimately improve their acceptability by consumers.