Zobrazeno 1 - 10
of 26
pro vyhledávání: '"Mary J. Scourboutakos"'
Publikováno v:
BMC Public Health, Vol 17, Iss 1, Pp 1-13 (2017)
Abstract Background Serving sizes on the Nutrition Facts table (NFt) on Canadian packaged foods have traditionally been unregulated and non-standardized. The federal government recently passed legislation to regulate the serving sizes listed on the N
Externí odkaz:
https://doaj.org/article/dbb3b1b4d4844d848669d7d2298fb88c
Autor:
Mary J. Scourboutakos, Beatriz Franco-Arellano, Sarah A. Murphy, Sheida Norsen, Elena M. Comelli, Mary R. L’Abbé
Publikováno v:
Nutrients, Vol 9, Iss 7, p 641 (2017)
n/a
Externí odkaz:
https://doaj.org/article/0ee9bb6aa48445d58ec9ecb9ff3198df
Publikováno v:
Curr Dev Nutr
OBJECTIVES: Restaurants are subject to far less regulation than packaged foods when it comes to disclosing nutritional information. However, this sector is increasingly prominent in consumer's food purchasing and consumption habits. Health Canada is
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4d23e4986cea6af651b43839c7b4186a
https://europepmc.org/articles/PMC7258400/
https://europepmc.org/articles/PMC7258400/
Publikováno v:
American journal of preventive medicine. 59(4)
Introduction The nutritional quality of restaurant foods in Canada is not monitored by government and limited research has evaluated the nutrient content of these foods. Given the increasing proportion of foods consumed outside the home, this study a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f296e9f2d9ad35b896fe309acb76f60d
https://pubmed.ncbi.nlm.nih.gov/32828587
https://pubmed.ncbi.nlm.nih.gov/32828587
Autor:
Mary R. L’Abbé, Erin Hobin, Heather Manson, Mary J. Scourboutakos, Sarah A. Murphy, Sarah K. Orr
Publikováno v:
American journal of preventive medicine. 56(6)
Introduction The objective of this study is to investigate the early impact of Canada's first provincewide mandatory menu-labeling legislation on calorie levels in foods offered on chain restaurant menus before, leading up to, and at the point-of-imp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e9123aa8d37c48bb362b96bed79645cf
https://pubmed.ncbi.nlm.nih.gov/31104725
https://pubmed.ncbi.nlm.nih.gov/31104725
Publikováno v:
CMAJ open. 6(1)
BACKGROUND Restaurant foods have high sodium levels, and efforts have been made to promote reductions. The objective of this study was to understand if salt substitutes and enhancers are associated with changes in sodium levels in fast-food restauran
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a2ad592a6d51dae8bc0f6f136f6b8467
https://pubmed.ncbi.nlm.nih.gov/29514800
https://pubmed.ncbi.nlm.nih.gov/29514800
Autor:
Sheida Norsen, Mary R. L’Abbé, Elena M. Comelli, Mary J. Scourboutakos, Sarah A. Murphy, Beatriz Franco-Arellano
Publikováno v:
Nutrients
Nutrients, Vol 9, Iss 7, p 641 (2017)
Nutrients, Vol 9, Iss 7, p 641 (2017)
Probiotic food products contain a variety of different bacterial strains and may offer different health effects. The objective was to document the prevalence and dosage of probiotic strains in the Canadian food supply and to review the literature inv
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f4877ad575a2d2ff716e3bf3e9f3a86e
https://pubmed.ncbi.nlm.nih.gov/28422059
https://pubmed.ncbi.nlm.nih.gov/28422059
Publikováno v:
BMC Public Health, Vol 17, Iss 1, Pp 1-13 (2017)
BMC Public Health
BMC Public Health
Background Serving sizes on the Nutrition Facts table (NFt) on Canadian packaged foods have traditionally been unregulated and non-standardized. The federal government recently passed legislation to regulate the serving sizes listed on the NFt. The o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f273ad5f186f048a0406d165abd2fdc7
https://doi.org/10.1186/s12889-017-4362-0
https://doi.org/10.1186/s12889-017-4362-0
Publikováno v:
Canadian Journal of Public Health. 105:e354-e361
OBJECTIVE: Several provincial and federal bills have recommended various forms of menu labelling that would require information beyond just calories; however, the additional benefit of including sodium information is unknown. The objective of this st
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::57963ccf75565314719de8738a5ddd21
https://doi.org/10.17269/cjph.105.4492
https://doi.org/10.17269/cjph.105.4492
Autor:
Mary J. Scourboutakos, Mary R. L’Abbé
Publikováno v:
Canadian Journal of Public Health. 104:e2-e8
OBJECTIVE: To evaluate the sodium levels in Canadian restaurant and fast-food chain menu items. METHODS: Nutrition information was collected from the websites of major sit-down (n=20) and fast-food (n=65) restaurants across Canada in 2010 and a datab
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8e51caeaa24aa11846ddda93dbecd0bf
https://doi.org/10.1007/bf03405645
https://doi.org/10.1007/bf03405645