Applied Filters
- Communication
Publication Date
Author
- Willows, Noreen D PhD7
- Lordly, Daphne MA PDt4
- Buchholz, Andrea C PhD RD3
- Farmer, Anna PhD RD3
- Hammond, David PhD3
- Ball, Geoff D C PhD RD2
- Bell, Rhonda C PhD2
- Dahl, Wendy J PhD RD2
- Elliott, Sarah A PhD2
- Glanville, N Theresa PhD PDt2
- Hekmat, Sharareh PhD2
- MacLellan, Debbie PhD RD2
- Mager, Diana R PhD RD2
- Maximova, Katerina PhD2
- Mazurak, Vera C PhD2
- McCargar, Linda J PhD RD2
- Mudryj, Adriana PhD2
- Ricciuto, Laurie MHSc RD2
- Rioux, France M PhD2
- Slater, Joyce RD PhD2
- Suh, Miyoung RD PhD2
- Tyler, Robert T PhD2
- Vagianos, Kathy RD MSc2
- Whiting, Susan J PhD2
- Wismer, Wendy PhD2
Access Type
21 - 40of126
Save this search
Please login to be able to save your searches and receive alerts for new content matching your search criteria.
Filters
Search Name | Searched On |
---|---|
Paper Type: Communication (126) | 12 May 2024 |
You do not have any saved searches
- Danuta Southgate MSW,
- Michelle Greiver MD, MSc, CCFP,
- Greg Hubka MSW, RSW,
- Kori Kostka RD,
- Rahim Moineddin PhD,
- Marjan Moienedin BHS, MSc,
- James Pencharz MD, CCFP,
- Heather Bogetta RD,
- Claudia Mazariegos RD,
- Jo-Anne Guindon MSW, RSW, and
- Andrea Petroff BA (Hon), MIR
Purpose: In Ontario, group programs to increase mindfulness of food choices are provided in Family Health Teams (FHTs), but evaluation is limited. We targeted patients with chronic conditions that could benefit from intensified management and evaluated an existing program.Methods: We included 3 FHTs. Patients were randomized to immediate participation in the intervention (n = 16) or to wait-list control (n = 14). Eligible participants were between 40 and 70 years old, living with diabetes and/or hypertension and had at least 2 of: elevated cholesterol (LDL >4 if hypertension or LDL >2 mmol/L if diabetes), blood sugar (A1c >7.5%), or blood pressure (systolic BP >140). The intervention was a 6-week group program of 2-hour weekly sessions addressing mindfulness of food choices facilitated by a trained dietitian and social worker. We used the Emotional Eating Questionnaire (EEQ) a validated 10-item questionnaire measuring the degree of interaction between food intake and emotion. The primary outcome was change in the EEQ over 6 weeks.Results: There was no difference in the change in EEQ in either unadjusted (P = 0.4) or adjusted (P = 0.3) analysis.Conclusions: We found no effect for this intervention, although the small sample size limits interpretation. The results were contrary to what was expected.- Objectif : L’objectif de cette étude était d’évaluer l’effet d’une offre d’aliments à textures adaptées (Épikura©) sur les apports nutritionnels et le poids de résidents âgés demeurant en centre d’hébergement et présentant une dysphagie.Méthodes : Un essai clinique randomisé avec groupe témoin d’une durée de 24 semaines a été réalisé auprès de résidents dysphagiques de trois centres d’hébergement. Le groupe expérimental a reçu les aliments Épikura© (dîner et souper) et le groupe témoin, les aliments à textures adaptées institutionnels. Les apports nutritionnels de deux jours consécutifs ainsi que le poids des participants ont été mesurés au début de l’étude, puis après 10 et 20 semaines. L’insu n’était pas possible.Résultats : Parmi les 27 participants recrutés (expérimental, n = 14; témoin, n = 13), huit sont décédés et deux ont été retirés. Après 20 semaines d’intervention, les personnes nourries avec les aliments Épikura© (n = 7) ont augmenté leurs apports énergétiques (P = 0,004), glucidiques (P = 0,04) et lipidiques (P = 0,001), comparativement au groupe témoin (n = 10). Il n’y a pas eu de changement significatif en regard du poids.Conclusions : La présente étude suggère que les aliments Épikura© permettent d’augmenter les apports énergétiques et nutritionnels et pourraient prévenir la dénutrition. D’autres études de plus grande envergure sont nécessaires.
- Purpose: The objective of the current study was to examine food and culinary skills and knowledge of dietetic students.Methods: An online bilingual survey was created using Survey MonkeyTM to explore the skills, knowledge, and perceptions of undergraduate dietetic students regarding food and cooking. Chi-square and logistic regression analyses were used to compare skills and knowledge of food and culinary concepts.Results: The final sample included second- (n = 22) and third-year (n = 22) students within the Baccalauréat specialisé en sciences de la nutrition program at the University of Ottawa. There were no significant differences (P > 0.05) on 3 of 4 skills (preparing a cake, whipping egg whites, or baking a yeast bread) or knowledge concepts (fold, baste, braise, grill, and poach) amongst second- and third-year students. Third-year students perceived more skill in preparing a béchamel sauce. There was a trend for third-year students (59%) to have higher food and cooking skills and knowledge compared with second-year students (32%).Conclusions: Perceived knowledge and confidence was proportional with the academic year, whereas overall knowledge and skills of food and culinary concepts were moderate among both groups of students. This research suggests that more dedicated time may need to be spent on food and cooking competencies in undergraduate dietetic education.
- Purpose: To understand how and where parents of infants and young children (children ≤5 years old) prefer to receive nutrition information.Methods: A 1-page survey was developed and pilot tested at 2 community agencies. The final survey was distributed at 18 community health centres (CHCs) in Calgary and surrounding rural areas. Any parent attending a well-child visit (child ≤5 years old) was able to participate.Results: Five hundred and twenty-nine surveys were completed. The majority of respondents at every CHC identified online reading (79.2%) in their home (86.0%) as the preferred method and location to receive nutrition information. Almost all (99.4%) participants had internet access. Handouts (38.6%) were the second most popular way to receive nutrition information. In-person and online classes were only a preferred method by a small percentage of respondents, 10.6% and 8.1%, respectively.Conclusions: Appropriate, evidence-based nutrition websites should be promoted to parents with young children. Health professionals should be aware that parents likely access nutrition information online, and they need to provide an opportunity for parents to discuss what they found. Future research is needed to understand which websites parents access for online nutrition information and how they discern whether it is credible.
- Purpose: This study reports on the effect of a group-based nutrition and physical activity intervention program on nutrition knowledge and eating habits in a cohort of people with obesity.Methods: A quasi-experimental design with pre- and post-test measures. The intervention consisted of physical activity led by certified exercise physiologists and a nutritional education component led by registered dietitians over a 6-month period followed by 6 months of self-management. Participants’ nutrition knowledge and eating habits were assessed using the modified Nutrition Assessment, the Nutrition Knowledge Survey, and the Food Choice Questionnaires at baseline, after the 6-month intervention, and after 6 months of self-management.Results: Complete data were available for 59 (40%) of participants after 12 months because of attrition. Nutritional knowledge and behaviours improved. Participants reported increasing their consumption of healthy foods during the active intervention and maintained these changes through the self-management phase. Knowledge of healthy foods was improved and a greater likelihood of choosing food for weight control and health properties was reported.Conclusions: Knowledge and reported consumption of healthier nutrition improved during the active intervention and was maintained during the self-management period for individuals who completed the program. Registered dietitians can play an important role in managing patients with obesity in group settings.
- Grace Hubert RD BSc,
- Theresa Tam Chung RD BSc,
- Connie Prosser PhD FCACB,
- Dale Lien MD,
- Justin Weinkauf MD,
- Neil Brown MD,
- Marianne Goodvin RN BNSc,
- Kathy Jackson RN BNSc,
- Joan Tabak RN,
- Josette Salgado RN BNSc,
- Abeer Salman Alzaben MSc, and
- Diana R. Mager PhD MSc RD
Purpose: Patients with cystic fibrosis (CF) often experience low bone mineral density (BMD) pre- and post-lung transplantation (LTX). The study purpose was to describe BMD and micronutrient status in adults with CF pre- and post-LTX.Methods: Twelve patients with CF (29 ± 8 years) were recruited from the CF clinic at the University of Alberta Lung Transplant Program. BMD and vitamins A, D, E, K status, and parathyroid hormone were measured pre- and post-LTX.Results: No significant differences pre- and post-LTX were observed at the different bone sites measured (lumber–spine, femoral–neck (FN), hip, and femoral–trochlea) (P > 0.05). BMD T-scores (<−2) was present in lumbar–spine, FN, hip, and femoral–trochlea in 33%, 17%, 17%, and 25% of individuals pre-LTX and 58%, 33%, 58%, and 33% of individuals post-LTX, respectively. More than 50% of patients had suboptimal vitamin K levels (PIVKA-II values >3 ng/mL) pre- and post-LTX.Conclusion: Adults with CF pre- and post-LTX had reduced BMD and suboptimal vitamin K status.- Purpose: It is commonly suggested that calcium supplementation contributes to constipation; however, little research has explored the effects of calcium supplementation on gut motility.Methods: In an 8-week, randomized, double-blind, crossover pilot study, healthy females (n = 27, aged 43.0 ± 10.6 years) received a split dose of 500 mg/d of elemental calcium from calcium carbonate or calcium phosphate each for 2 weeks, after a 2-week baseline and separated by a 2-week washout. Participants completed daily questionnaires of stool frequency, Bristol Stool Form Scale (BSFS), and supplement intake compliance.Results: There were no differences among periods. Mean ± SE stool frequency averaged 1.3 ± 0.1 stools/d in each period. Participants reported 34%, 34%, 37%, and 29% of stools were indicative of slow transit or constipation (BSFS of 1 or 2) during baseline, calcium carbonate, calcium phosphate, and washout periods, respectively. Participants also reported from 6% to 10% of stools as fast transit or diarrhea (BSFS of 6 or 7) during the periods.Conclusion: This study suggests that neither calcium carbonate nor calcium phosphate, providing 500 mg/d of calcium, affects stool frequency or form. Although stool frequency was normal, the healthy females participating in the study experienced stools indicating slow (constipation) and fast (diarrhea) transit.
- Sarah J. Woodruff PhD,
- Bradley J. Harrop MHK,
- Katherine Campbell EdD, RN,
- Ty Campbell MEd Candidate, and
- Mary Cole MSc, RN
Purpose: To describe dietary intake associated with intentional weight gain among grade 7 students.Methods: Data were collected using the Waterloo web-based Eating Behaviour Questionnaire (WEB-Q) and measured heights/weights were taken to assess Body Mass Index (BMI). Dietary intake and the Canadian Healthy Eating Index-2009 were compared among participants who ate more to gain weight.Results: Among 1015 participants, approximately 9% of participants were actively attempting to gain weight with more males than females (P < 0.001) and more underweight and normal weight than overweight/obese (P < 0.001) participants. Unadjusted analyses revealed that weight gainers versus non-weight gainers consumed more grain products (P < 0.001), meat and alternatives (P = 0.005), and other foods (P < 0.001), in addition to more total energy (P < 0.001). Although greater amounts of carbohydrates, fat, and protein were consumed among the weight gainers, no differences in the percentage of each macronutrient were observed once corrected for total energy intake. The adjusted model revealed that weight gainers were more likely to consume grain products in line with current recommendations, yet they were further from the recommendations for total fat intake.Conclusion: Health promotion strategies need to consider intentional weight gain among young adolescents to ensure that appropriate weight gaining strategies are being followed to avoid potential detrimental health effects.- Sarah Purcell MSc,
- Robert Thornberry MD,
- Sarah A. Elliott PhD,
- Lynn Panton PhD,
- Michael J. Ormsbee PhD,
- Edgar R. Vieira PhD,
- Jeong-Su Kim PhD, and
- Carla M. Prado PhD
Purpose: To describe body composition (fat mass (FM) and fat-free mass (FFM)), strength, and nutritional characteristics of patients with hip or knee osteoarthritis undergoing total joint arthroplasty.Methods: In this prospective pilot study, osteoarthritic patients underwent body composition assessment using bioelectrical impedance analysis, grip strength measurement, and completed a 24-h dietary recall during their pre-operative assessment.Results: Fifty-five patients were included (∼66% females, age 43–89 years). Mean ± SD body mass index (BMI) was 32.79 ± 6.48 kg/m2 and 62% were obese. Compared with hip osteoarthritis patients, knee osteoarthritis patients had a higher BMI (P = 0.018) and males with knee osteoarthritis had a lower grip strength (P = 0.028). There was a wide range in FM and FFM values across the BMI spectrum. Patients with a higher FM index (FMI, FM/height in m2) had higher levels of pain (P = 0.036) and females with higher FMI had a lower grip strength (P = 0.048). Dietary under-reporting was common and many patients did not meet recommendations for protein, vitamins C and E, or omega-3 fatty acids. Those who consumed less protein than the recommended dietary allowance were older (P = 0.018).Conclusions: A wide variability of body composition and dietary intake was observed which may impact strength and ultimately affect physical function. As such, patients with osteoarthritis may benefit from targeted nutrition and physical activity interventions before and after surgery.- Purpose: Canada’s Food Guide (CFG) defines food serving sizes and recommends a specific number of servings from each of the 4 food groups. However, there is no differentiation in serving sizes for different versions of foods that may differ in nutritional value.Methods: Participants (n = 20) estimated serving sizes of “healthier” and “unhealthier” versions of milk, bread, cereal, potatoes, chicken, fish, and juice and reported the amount normally consumed in 1 sitting.Results: Participants estimated unhealthier servings of cereal and juice to be smaller than healthier servings, but estimated unhealthier servings of chicken to be larger than healthier versions (P < 0.05). There were no differences for bread, milk, potatoes, and fish. Accordingly, estimated servings of juice (P < 0.01) had more calories than the unhealthier orange drink. There were no caloric differences for cereal (P = 0.12), but an estimated serving of bran flakes had more fat and fibre than frosted flakes cereal.Conclusions: In contrast with CFG, which does not account for different versions of food, certain unhealthier foods were estimated to be smaller or larger than the healthier versions. However, both healthy and unhealthy serving sizes still tended to be larger than what is prescribed in CFG. Thus, better education or revision of serving sizes in future editions of CFG may warrant consideration.
- Purpose: To examine use and content knowledge of Canada's Food Guide recommendations.Methods: A total of 1048 intercept exit surveys were conducted with adults who had purchased food that day at 2 hospital cafeterias in Ottawa, Ontario.Results: Most respondents (85.9%) reported looking at Canada's Food Guide over their lifetime; however, less than half reported looking at the food guide in the past year. Milk and Alternatives were the most commonly recalled food group (80.1%) and Grain Products were least commonly recalled (66.0%). Of the entire sample, 42.8% correctly recalled all 4 food groups. Overall, 0.8% correctly recalled the correct number of servings for all 4 food groups. Females, younger respondents, white respondents, respondents with higher annual income, and respondents who had reported looking at Canada's Food Guide recalled more food groups (P < 0.05 for all).Conclusions: Despite high levels of awareness, the study found relatively low levels of reported use and very low levels of knowledge of Canada's Food Guide, particularly among population subgroups that face health disparities. Improving awareness, knowledge, and use of Canada's Food Guide may contribute to improving the nutrition profile of Canadians.
- Jasmine Farahbakhsh BSc,
- Geoff D.C. Ball PhD,
- Anna P. Farmer PhD,
- Katerina Maximova PhD,
- Mahitab Hanbazaza MSc, and
- Noreen D. Willows PhD
Purpose: To describe the food security status, food insecurity coping strategies, characteristics, and experiences of student clients of the Campus Food Bank (CFB) at the University of Alberta in Edmonton, Alberta, Canada.Methods: A convenience sample of 58 students completed a survey from April 2013 to April 2014. Food security status was determined using the “Adult Food Security Survey Module”.Results: Ninety percent of CFB student clients who participated in this study were food insecure, which included both moderately and severely food insecure groups. The most prevalent coping strategies for food insecurity included applying for a loan or bursary (86.2%), seeking employment or working more hours (84.5%), and purchasing food using a credit card (77.6%). Participants were a diverse mix of students, including graduate students (50.0%), international students (46.6%), and caregivers of children (24.1%). The most common primary sources of income were government student loans (29.3%) and research assistantships (20.7%). Most participants (82.8%) liked the food they received from the food bank.Conclusions: Food insecurity is highly prevalent among student clients of this university-based food bank. Students used a variety of coping strategies to increase their disposable income, highlighting the need for additional strategies to alleviate food insecurity among vulnerable students.- Cynthia Strawson MSc,
- Rhonda C. Bell PhD,
- Anna Farmer PhD, RD,
- Shauna M. Downs PhD,
- Dana L. Olstad PhD, RD, and
- Noreen D. Willows PhD
Purpose: This study describes dietary changes among university students who completed a travel study program.Methods: Seventeen undergraduate nutrition students travelled from Edmonton to Italy for 6 weeks to take 2 courses on the Mediterranean diet. In both locations students completed a 24-h dietary recall and a Food Frequency Questionnaire to assess their Mediterranean Diet Quality Index Score (MDQIS). A MDQIS of 48 indicates perfect adherence to eating patterns of the Traditional Healthy Mediterranean Diet Pyramid (THMDP).Results: While in Italy students altered their diets in positive ways (increased consumption of fish and seafood (P = 0.002), wine (P < 0.0001), and olive oil (P = 0.001)) and negative ways (increased consumption of sweets (P = 0.027), poultry (P = 0.001), and meat (P = 0.049)) relative to the THMDP. Students had a significant increase in the percentage of energy from polyunsaturated and monounsaturated fatty acids and alcohol. The MDQIS was low in Edmonton (21.9 ± 3.7) and Italy (22.9 ± 3.9).Conclusions: The overall dietary pattern of students did not adhere to the THMDP. Education about the THMDP and living in Italy for 6 weeks was insufficient to change students’ dietary patterns to one characterized as traditional Mediterranean. The findings highlight the challenges of implementing dietary changes even with nutrition education and increased food access.- Purpose: To assess the status of food and nutrition programming in community-based HIV organizations in Canada.Methods: A telephone survey was administered to 80 community-based HIV organizations asking about characteristics of food and nutrition programs and the perceived program gaps.Results: The majority of organizations had programs directed at improving food access through meals, food banks, community kitchens or cooking classes, food vouchers, gardens, and street vans. Almost half of the organizations (n = 39) provided nutrition counselling by a registered dietitian or nurse, and the majority also provided referrals to other food and nutrition services in the community. Most organizations would like to have more food-related programming, including: more frequent provision of nutritious and fresh food options, methods to make better use of available food, transportation and grocery vouchers, more staff dedicated to food programs, and improved food preparation and storage infrastructure.Conclusion: Although community-based HIV organizations provide a range of food and nutrition programs, they face challenges due to inadequate resources. Decision makers should provide more funding for these programs; however, they must be augmented with other supports such as adequate housing, income, and addiction counselling. Dietitians can help organizations maximize the impact of their limited resources and can advocate for systemic changes to enhance determinants of health for people living with HIV.
Reflections on Perceived Preparedness of Dietetic Internship Graduates Following Entry into Practice
Purpose: To report on the perceived level of preparedness of dietetic internship (DI) graduates for entrance into practice as dietitians.Methods: Graduates of an Ontario based, nonintegrated DI program from 2007–2011 who were at least 1 year postgraduation were surveyed to determine their level of perceived preparedness for practice using an electronic, content validated, self-administered questionnaire.Results: Of 38 eligible graduates, 23 (61%) responded. Seventy-five percent of respondents were working as clinical dietitians, and 30% were working as community dietitians. Eighty-five percent of graduates reported feeling well or very well prepared for practice. Clinical and professional practice tasks were scored highest in terms of preparedness (ratings above 4.5/5) and research-related tasks such as using the research literature (4.1/5), making evidence-based decisions (4.2/5), and engaging in practice-based research (4.1/5) scored lower. Training gaps identified by 32% of respondents included community nutrition and management skill training.Conclusions: Overall, results indicate that this DI program provides a positive training experience that prepares its graduates for entrance into practice as dietitians. Qualitative comments identifying gaps and improvements have guided changes to the curriculum including strengthening community-based placements. Post-graduate surveys represent an important tool in assuring that training programs evolve to meet the needs of students entering the workforce.- Holly-Anne Scott BASc,
- Michelle Marcinow MSc, PhD(C),
- Rachel Hicks BASc, and
- Andrea C. Buchholz PhD, RD
Purpose: To explore the role of breakfast cereal consumption on the relationships among BMI, percent fat mass (%FM), and body esteem in young adults.Methods: Weight, height, and %FM (by air displacement plethysmography) were measured in 29 males (aged 25.1 ± 4.0 years) and 28 females (aged 24.6 ± 4.0 years). Body esteem was measured using the Body Esteem Scale for Adolescents and Adults (BESAA). Three-day food records classified participants as breakfast cereal consumers (n = 27, any amount of ready-to-eat or cooked cereal consumed at breakfast) versus nonconsumers (n = 30, no cereal consumed at breakfast).Results: The %FM was significantly (P ≤ 0.05) inversely correlated with weight esteem (r = −0.769), appearance esteem (r = −0.723), and external attribution (r = −0.620) in female noncereal consumers. BMI was similarly correlated with BESAA scores. These relationships were not significant in female cereal consumers (all r < 0.426), despite no difference in confounding variables between female cereal consumers and nonconsumers. Neither BMI nor %FM were correlated with measures of body esteem (all r < 0.466, NS) in either male cereal consumers or nonconsumers.Conclusions: Breakfast cereal consumption may moderate the relationship among BMI, %FM, and body esteem in young adult women and may be useful for improving body esteem without focusing on weight loss.- Purpose: Consumption of pulses is recommended to improve diet quality and decrease the risk of chronic disease. However, their constituent α-galactosides, including raffinose, are commonly thought to contribute to unpleasant gastrointestinal symptoms.Methods: Using a random crossover design, healthy adults (n = 12) received control foods, control foods with 5 g raffinose, and foods with 200 g of canned chickpea (11 g fibre per day), each for three weeks following a 3-day diet rotation. Gastrointestinal symptoms (rating 0 = none to 3 = severe), compliance, and stool frequency were recorded daily.Results: No change in daily stool frequency (mean ± SD) was found with chickpea (1.7 ± 0.3) or raffinose (1.7 ± 0.4) compared with control (1.5 ± 0.3). Reported flatulence (mean ± SD) was rated higher with chickpea (1.0 ± 0.2, P < 0.001) and raffinose (0.7 ± 0.2, P < 0.001) compared with control (0.4 ± 0.1). Although bloating was infrequent, ratings were higher with chickpea (0.2 ± 0.1, P < 0.001) and raffinose (0.3 ± 0.1, P < 0.001) compared with control (0.0). No differences were found for diarrhea or abdominal pain.Conclusions: As gastrointestinal symptoms were mild for most participants, canned chickpea may be a feasible way of increasing pulse intake and improving overall diet quality.
- Purpose: Coaches’ sports nutrition knowledge and subsequent nutrition recommendations can have an impact on athletes’ health and performance. The purpose of this study was to determine sports nutrition knowledge and nutrition recommendation practices of varsity coaches at one Canadian university and to determine if the coaches’ nutrition knowledge influenced nutrition recommendations to athletes. The coaches’ accessibility to sports dietitians was also examined.Methods: Coaches (n = 5) completed a modified psychometrically validated nutrition knowledge questionnaire and a semi-structured interview. Mean scores were calculated for questionnaire answers based on the correct answer and the coach's degree of certainty in their answer. Interviews were analyzed using thematic analysis.Results: Results showed a low nutrition knowledge, yet all coaches made nutrition recommendations to their athletes for fluid needs, dietary supplementation, and weight management; areas that may be potentially detrimental to the health of athletes. In addition, they made recommendations with regard to fluid needs, training diet, precompetition diet, recovery diet (i.e., post training or competition), dietary supplementation, and weight management; areas that could have potentially negative performance consequences to the athlete.Conclusions: It was determined that coaches had low nutrition knowledge scores and still made nutrition recommendations to athletes. The importance of sports dietitian involvement in varsity athletics is emphasized.
- Purpose: To describe and provide recommendations for the implementation of an evaluation for an already existing, in-store Nutrition Label Education Program (NLEP).Methods: We describe the development and implementation of an evaluation consisting of a pre- and postsurvey and one month follow-up. The evaluation was designed to assess satisfaction with the NLEP as well as changes in participant nutrition label knowledge, confidence in using nutrition labels, and actual changes in nutrition label use.Results: Nineteen participants took part in the pilot evaluation. The evaluation was successful in demonstrating high levels of satisfaction with the NLEP as well as positive changes in participant confidence and some increased knowledge in using nutrition labels. However, only 3 people participated in the follow-up, limiting the ability to assess behaviour change.Conclusions: Ideally, NLEPs should include ongoing evaluation that extends beyond just assessing participant satisfaction. Recommendations are provided for conducting such evaluations, including the importance of incorporating the evaluation into the program itself, using existing questionnaires when possible, and employing pre- and postsurveys as well as follow-up interviews to assess change.
- Purpose: To assess the availability, location, and format of nutrition information in fast-food chain restaurants in Ontario.Methods: Nutrition information in restaurants was assessed using an adapted version of the Nutrition Environment Measures Study for Restaurants (NEMS-R). Two raters independently visited 50 restaurants, 5 outlets of each of the top-10 fast-food chain restaurants in Canada. The locations of the restaurants were randomly selected within the Waterloo, Wellington, and Peel regions in Ontario, Canada. Descriptive results are presented for the proportion of restaurants presenting nutrition information by location (e.g., brochure), format (e.g., use of symbols), and then by type of restaurant (e.g., quick take-away, full-service).Results: Overall, 96.0% (n = 48) of the restaurants had at least some nutrition information available in the restaurant. However, no restaurant listed calorie information for all items on menu boards or menus, and only 14.0% (n = 7) of the restaurants posted calorie information and 26.0% (n = 13) of restaurants posted other nutrients (e.g., total fat) for at least some items on menus boards or menus.Conclusions: The majority of the fast-food chain restaurants included in our study provided at least some nutrition information in restaurants; however, very few restaurants made nutrition information readily available for consumers on menu boards and menus.