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  • PublicationAccès libre
    Efficacy of school-based interventions aimed at decreasing sugar-sweetened beverages consumption among adolescents : a systematic review
    (CAB International, 2017-02-08) Vézina-Im, Lydi-Anne; Bélanger-Gravel, Ariane; Boucher, Danielle; Dugas, Marylène; Beaulieu, Dominique; Provencher, Véronique; Sirois, Caroline
    Objective: To verify the efficacy of school-based interventions aimed at reducing sugar-sweetened beverage (SSB) consumption among adolescents in order to develop or improve public health interventions. Design: Systematic review of interventions targeting adolescents and/or the school environment. Setting: The following databases were investigated: MEDLINE/PubMed, PsycINFO, CINAHL and EMBASE. Proquest Dissertations and Theses was also investigated for unpublished trials. Subjects: Adolescents were defined as individuals between the ages of 12 and 17 years. Results: A total of thirty-six studies detailing thirty-six different interventions tested among independent samples (n 152 001) were included in the review. Twenty interventions were classified as educational/behavioural and ten were classified as legislative/environmental interventions. Only six interventions targeted both individuals and their environment. Over 70 % of all interventions, regardless of whether they targeted individuals, their environment or both, were effective in decreasing SSB consumption. Legislative/environmental studies had the highest success rate (90·0 %). Educational/behavioural interventions only and interventions that combined educational/behavioural and legislative/environmental approaches were almost equally effective in reducing SSB consumption with success rates of 65·0 and 66·7 %, respectively. Among the interventions that had an educational/behavioural component, 61·5 % were theory-based. The behaviour change techniques most frequently used in interventions were providing information about the health consequences of performing the behaviour (72·2 %), restructuring the physical environment (47·2 %), behavioural goal setting (36·1 %), self-monitoring of behaviour (33·3 %), threat to health (30·6 %) and providing general social support (30·6 %). Conclusions: School-based interventions show promising results to reduce SSB consumption among adolescents. A number of recommendations are made to improve future studies.
  • PublicationAccès libre
    Eating-related and psychological outcomes of a Health at Every Size intervention in health and social services centers across the province of Quebec
    (Sage, 2018-07-09) Paquette, Marie-Claude; Carbonneau, Élise; Gagnon-Girouard, Marie-Pierre; Mongeau, Lyne; Turcotte, Mylène; Bégin, Catherine; Provencher, Véronique
    Purpose: To report the outcomes of a Health at Every Size (HAES) intervention in a real-world setting. Design: Quasi-experimental design evaluating eating behaviors and psychological factors. Setting: The HAES intervention is offered in Health and Social Services Centers in Québec (Canada). Participants: For this study, 216 women (body mass index [BMI]: 35.76 [6.80] kg/m²) who participated to the HAES intervention were compared to 110 women (BMI: 34.56 [7.30] kg/m²) from a comparison group. Intervention: The HAES intervention is composed of 14 weekly meetings provided by health professionals. It focuses on healthy lifestyle, self-acceptance, and intuitive eating. Measures: Eating behaviors (ie, flexible restraint, rigid restraint, disinhibition, susceptibility to hunger, intuitive eating, and obsessive-compulsive eating) and psychological correlates (ie, body esteem, self-esteem, and depression) were assessed using validated questionnaires at baseline, postintervention, and 1-year follow-up. Analysis: Group, time, and interaction effects analyzed with mixed models. Results: Significant group by time interactions were found for flexible restraint (P = .0400), disinhibition (P < .0001), susceptibility to hunger (P < .0001), intuitive eating (P < .0001), obsessive–compulsive eating (P < .0001), body-esteem (P < .0001), depression (P = .0057), and self-esteem (P < .0001), where women in the HAES group showed greater improvements than women in the comparison group at short and/or long term. Conclusion: The evaluation of this HAES intervention in a real-life context showed its effectiveness in improving eating-, weight-, and psychological-related variables among women struggling with weight and body image.
  • PublicationAccès libre
    Characteristics of individuals who report present and past weight loss behaviours: results from a Canadian university community
    (Editrice Kurtis, 2013-08-14) Pérusse-Lachance, Émilie; Drapeau, Vicky; Gallant, Annette; Bégin, Catherine; Provencher, Véronique
    Purpose To characterise individuals who reported present and past weight loss behaviours on psycho-behavioural factors known to influence body weight, e.g. overeating, dietary restriction. Methods An online questionnaire was distributed to a university community. Questions pertaining to present weight loss, previous weight loss, eating behaviour tendencies, perceived stress and sleep quality were answered by 3,069 individuals. Body weight and height were self-reported. Results Present and past weight loss behaviours were prevalent in the sample, with 33.3 % of the participants who reported trying to lose weight, 33.1 % who reported having previously lost weight (>10 lbs), and 18.8 % who reported repeated weight loss behaviour (i.e. present and past weight loss behaviours). Trying to lose weight and previous weight loss were both independently associated with increased risk for psycho-behavioural characteristics known to be associated with obesity, e.g. overeating tendencies, perceived stress, short sleep duration. This risk was particularly elevated among the underweight/normal-weight individuals who reported repeated weight loss behaviours. Indeed, adjusted odds ratios for reporting restrictive and overeating tendencies, perceived stress and short sleep for these individuals were significantly higher compared to their underweight/normal-weight peers who did not report repeated weight loss behaviours (adjusted odds ratios 4.7, 2.7, 1.8, and 1.8, respectively, p < 0.01 to <0.0001). Conclusions Normal-weight individuals reporting weight loss behaviours are characterised by a psycho-behaviour profile which may further increase their risk of weight gain.
  • 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
    Is eating pleasure compatible with healthy eating? : a qualitative study on Quebecers’ perceptions
    (Elsevier, 2018-03-02) Landry, Myriam; Lemieux, Simone; Lapointe, Annie; Bédard, Alexandra; Bélanger-Gravel, Ariane; Bégin, Catherine; Provencher, Véronique; Desroches, Sophie
    Given that traditional interventions promoting the adoption of a healthy diet are having limited impacts on the population’s food choices and eating behaviours, researchers and health practitioners could explore alternative strategies such as the use of eating pleasure to promote healthy eating. To inform future interventions using this approach, this study aimed to explore how a sample of Quebecers perceives and defines eating pleasure and healthy eating. Specific objectives were to verify what commonalities can be found between their definitions of eating pleasure and healthy eating, and what differences can be observed in their answers based on their gender and body mass index (BMI). Twelve focus groups were conducted in Quebec City, Canada, among women and men with a normal weight and with obesity (n=92). Verbatim transcripts were double-coded using NVivo10. Participants mostly defined eating pleasure through food characteristics related to sensory qualities and psychosocial contexts. In contrast, they mostly mentioned food characteristics related to nutritional quality and ways to regulate eating behaviours to define healthy eating. Most salient perceptions were similar among subgroups based on gender or BMI. Results showed that in participants’ perceptions, the concepts of eating pleasure and healthy eating were different, but appeared to be mostly compatible, which makes the integration of eating pleasure a promising avenue for interventions promoting healthy eating.
  • PublicationAccès libre
    Social support, but not perceived food environment, is associated with diet quality in French-speaking Canadians from the PREDISE study
    (M D P I AG, 2019-12-12) Carbonneau, Élise; Bélanger, Mathieu; Couillard, Charles; Corneau, Louise; Lamarche, Benoît; Lemieux, Simone; Vohl, Marie-Claude; Bouchard, Luigi; Robitaille, Julie; Pelletier, Luc G.; Desroches, Sophie; Houle, Julie; Bégin, Catherine; Langlois, Marie-France; Provencher, Véronique
    The objectives were to assess whether social support for healthy eating and perceived food environment are associated with diet quality, and to investigate if sociodemographic characteristics moderate these associations. A probability sample of French-speaking adults from the Province of Québec, Canada, was recruited in the context of the PREDISE study. Participants reported their perceptions of supportive and non-supportive actions related to healthy eating from close others at home and outside of home (n = 952), and of the accessibility to healthy foods (n = 1035). The Canadian Healthy Eating Index (C-HEI) was calculated based on three Web-based 24 h food recalls. Multiple linear regression models showed that supportive (B = 1.50 (95% CI 0.46, 2.54)) and non-supportive (B = −3.06 (95% CI −4.94, −1.18)) actions related to healthy eating from close others at home were positively and negatively associated with C-HEI, respectively, whereas actions from close others outside of home were not. The negative association between non-supportive actions occurring at home and C-HEI was stronger among participants with lower (vs. higher) levels of education (p interaction = 0.03). Perceived accessibility to healthy foods was not associated with C-HEI (p > 0.05). These results suggest that the social environment may have a stronger influence on healthy eating than the perceived physical environment. This adds support for healthy eating promotion programs involving entire families, especially for more socioeconomically disadvantaged individuals, whose efforts to eat healthily may be more easily thwarted by non-supportive households
  • PublicationAccès libre
    Impact of pleasure-oriented messages on food choices : is it more effective than traditional health-oriented messages to promote healthy eating ?
    (Elsevier, 2019-08-01) Trudel Guy, Catherine; Bédard, Alexandra; Corneau, Louise; Bélanger-Gravel, Ariane; Desroches, Sophie; Bégin, Catherine; Provencher, Véronique; Lemieux, Simone
    Some authors have suggested that eating pleasure is underused to promote healthy eating. However, little is known about the potential of pleasure-oriented messages to lead to healthier food choices. The aim of this study was to examine the effects of pleasure- and health-oriented messages on food choices made from a buffet. One hundred and ninety-eight participants (50% women), unaware of the real objective of the study, were randomized in three groups: 1) pleasure, 2) health, and 3) control. They first completed three 24h food recalls to assess their overall diet quality using the Canadian Healthy Eating Index (C-HEI; score: 0 to 100). Thereafter, participants came to the research institute and those randomized in the “pleasure” and “health” groups read a leaflet on healthy eating, using either a pleasure or a health orientation respectively. Participants in the control group had no leaflet to read. All participants had subsequently to choose four food items in a buffet offering both healthy and unhealthy foods. Results showed a group by diet quality interaction (p=0.02). Among participants with lower diet quality (C-HEI score below 50), those in the pleasure and health groups were more likely than participants in the control group to choose a healthier main course (prevalence ratios (PR) 1.71, 95% CI 1.12-2.62 and 1.83, 95% CI 1.21-2.77 for the pleasure and health group respectively) and a healthier beverage (PR 1.67, 95% CI 1.02-2.71 and 1.66, 95% CI 1.02-2.72, respectively). No such effect was observed among participants with higher C-HEI scores. In conclusion, our results suggest that in people with sub-optimal dietary habits, pleasure-oriented messages and traditional health messages are both useful to favor healthy main course and beverage choices.
  • PublicationAccès libre
    The influence of information about nutritional quality, environmental impact and eco-efficiency of menu items on consumer perceptions and behaviors
    (Elsevier, 2022-07-11) Plamondon, Gabrielle; Labonté, Marie-Ève; Pomerleau, Sonia; Vézina, Stéphanie; Mikhaylin, Sergey; Laberee, Laurence; Provencher, Véronique
    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.
  • PublicationAccès libre
    Full-time employment, diet quality and food skills of Canadian parents
    (Dietitians of Canada, 2019-02-07) Turcotte, Mylène; Marquis, Marie; Fernandez, Melissa Anne; Desroches, Sophie; Provencher, Véronique
    Purpose : To explore the associations between full-time employment status, food skills, and diet quality of Canadian parents. Methods : A sample of Canadian parents (n = 767) were invited to complete a web-based survey that included sociodemographic variables, questions about food skills, and a validated food frequency questionnaire. Results were analyzed with linear and logistic regression models, controlling for sociodemographic variables and multiple testing. Results : After controlling for covariates and multiple testing, there were no statistically significant differences in foods skills between parents’ employment status. Time was the most reported barrier for meal preparation, regardless of work status, but was significantly greater for full-time compared with other employment status (P < 0.0001). Additionally, parents who worked full-time had lower odds of reporting food preferences or dietary restrictions (P = 0.0001) and health issues or allergies (P = 0.0003) as barriers to food preparation, compared with parents with other employment status. These results remained statistically significant even after controlling for covariates and multiple testing. Conclusions : Overall, food skills did not differ significantly between parents’ employment status. Time, however, was an important barrier for most parents, especially those working full time. To promote home-based food preparation among parents, strategies to manage time scarcity are needed.
  • PublicationRestreint
    A systematic review of the effect of yogurt consumption on chronic diseases risk markers in adults
    (Springer, 2016-11-02) Dugrenier, Marilyn; Lapointe, Annie; Lamarche, Benoît; Dumas, Audrée-Anne; Desroches, Sophie; Provencher, Véronique
    Purpose: We reviewed randomised controlled trials (RCTs) that have assessed the effects of yogurt containing Lactobacillus bulgaricus and Streptococcus thermophilus (LBST) on metabolic risk markers of chronic diseases in adults. Methods: We performed a systematic search in July 2016 in the scientific databases PubMed, EMBASE and The Cochrane Library. Included studies were RCTs that assessed the impact of consuming yogurt containing LBST as a treatment, and that evaluated at least one metabolic risk marker for chronic diseases compared with a control diet or a diet supplemented in another food/ingredient in healthy or chronically ill adults. Results: Seven RCTs involving 278 participants were included in the review. Studies were conducted in the USA, France, Spain, Iran and Canada. Five studies were undertaken in healthy adults, and two were conducted among lactose malabsorbers. All studies investigated changes in blood lipids and glucose homoeostasis, with different doses of yogurt, durations of the supplementation and risks markers assessed. Consumption of LBST yogurt significantly reduced total cholesterol concentrations, ratio of total cholesterol to HDL-C and plasma glucose compared to a control yogurt-free diet or diet supplemented in another food/ingredient in two out of the seven studies. The majority of included RCTs presented high to unclear methodological risks of bias, which raises questions about the validity of their findings. Conclusions: Data from this systematic review indicate that the consumption of LBST yogurt shows either favourable or neutral effects on metabolic risk markers when compared with a control treatment in controlled research settings. RCTs investigating the effect of LBST yogurt consumption on metabolic risk markers of chronic diseases are scarce and presented considerable variation in methodologies making comparison between studies difficult. Further large-scale, well-designed studies assessing the impact of LBST yogurt, in particular in comparison with a control yogurt-free diet, are warranted to effectively evaluate the effect of yogurt consumption per se on risk markers of chronic diseases.