Nutrition

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Dr Angelo Tremblay discusses nutritional approaches to preventing obesity

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Nutrition

  1. 1. How do wepreventobesityin 2011?<br />Angelo Tremblay<br />Division of Kinesiology<br />
  2. 2. How do wepreventobesityin 2011?<br /><ul><li>By counteracting the impact of obesogenicenvironmentalfactors
  3. 3. By promotingadequatesleep
  4. 4. By increasing the physicalwork/cognitive effort ratio
  5. 5. By investing in nutrition competence and healthyfoodavailability
  6. 6. By promotinghealthyfood-relatedbehaviours
  7. 7. By investing in preventivepharmacology!!!</li></li></ul><li>The school…<br /><ul><li>where children get knowledges and skills for optimal living
  8. 8. should be exemplary</li></li></ul><li>The lunch box project: a study<br />performed in a low-income<br />elementary school to develop<br />a healthy food offer without<br />food preparation facilities<br />
  9. 9. The healthy meals had to:<br /><ul><li>be entirely cold
  10. 10. contain a sandwich, a side dish, a dessert, and a beverage
  11. 11. contain a portion of each food group of the Canadian Food Guide
  12. 12. be low in saturated fat
  13. 13. be rich in proteins, fibres, vitamins, and calcium
  14. 14. be easy to eat and manipulate</li></li></ul><li>Research questions<br />7 healthy meals palatability (mm)<br />1 mixed meal desire to eat again (mm)<br />1 control meal energy intake (kcal)<br /> satiety quotient for hunger (mm/100 kcal)<br />?<br />
  15. 15. Control<br />Mixed<br />a<br />a<br />Healthy<br />a<br />a<br />b<br />a<br />b<br />a<br />b<br />b<br />c<br />b<br />c<br />c<br />c<br />d<br />c<br />c<br />c<br />d<br />d<br />d<br />Degree of satisfaction for the control menu, the mixed menu and the healthy menus.Menus not connected by the same letter are significantly different (P= 0.0415 to < 0.0001).<br />
  16. 16. a<br />b<br />Control<br />c<br />d<br />c<br />d<br />e<br />Mixed<br />e<br />Healthy<br />Total caloric intake for the control menu, the mixed menu and the healthy menus.Menus not connected by the same letter are significantly different (P= 0.0418 to < 0.0001).<br />
  17. 17. Comparison between the mean SQH of the control menu, the mixed menu and four healthy menus.<br />Values not connected by the same letter are significantly different (Short-term SQH: P= 0.0008 to < 0.0001; Long-term SQH: P= 0.0266 to < 0.0001).<br />
  18. 18. How do wepreventobesityin 2011?<br /><ul><li>By counteracting the impact of obesogenicenvironmentalfactors
  19. 19. By promotingadequatesleep
  20. 20. By increasing the physicalwork/cognitive effort ratio
  21. 21. By investing in nutrition competence and healthyfoodavailability
  22. 22. By promotinghealthyfood-relatedbehaviours
  23. 23. By investing in preventivepharmacology!!!</li></li></ul><li>Impact de la restriction sur le gain de poids au cours d’une période de 6 ans chez des femmes<br />p<0.05<br />Niveau de restriction <br />faible<br />Niveau de restriction <br />élevé<br />ANCOVA après ajustement pour l,age et le poids initial..<br />Adaptée de Drapeau et al. IJO 27: 808-14, 2003 <br />
  24. 24. Proportion of male and femalestudents of Laval Universitywhoreporteddieting, pastdieting, disinhibition, and restriction behaviours in eachweightcategory<br />AdaptedfromPérusse-Lachance E et al. APNM <br />35: 498-506,2010<br />

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