Biomedical subjects

Linda Jacobs Starkey

Publications and source records attributed to Linda Jacobs Starkey.

4 recordsLinked to original sources

PubMed2006

Primary food sources of nutrients in the diet of Canadian adults.

PURPOSE: Food sources of nutrients in the Canadian diet were explored. Knowledge of these sources is important to public health professionals and to those in clinical practice. METHODS: Using data from the Food Habits of Canadians study, we investigated nutrient sources from detailed food groupings in a sample of 1,543 adults (971 women, 572 men) from across Canada. Subjects were interviewed by trained dietitians. At the time of the interview, a sociodemographic questionnaire and a 24-hour dietary recall were completed. RESULTS: The response rate was 30%. Subjects aged 18 to 34 reported eating more prepared and convenience foods than did those aged 35 to 65. Energy was contributed mainly by breads, pasta, rice, grains, and fluid milk. Protein intake was primarily derived from meat and dairy products; legumes, nuts, seeds, and eggs were not high contributors. For men aged 35 to 65 and women aged 18 to 65, butter, margarine, and oil were the primary fat sources; they were the second most common source for men aged 18 to 34. Fibre was provided by foods that are not usually considered good sources, but because of the large total consumption of these foods, they are important in Canadians' diet. The main source of calcium was dairy products, and iron came mainly from non-heme sources. CONCLUSIONS: We must understand the contributions of foods to nutrients, and distinguish "important" sources of nutrients (those consumed by many in substantial amounts) from "good" sources (foods rich in particular nutrients, whether eaten or not).

Adolescent↗

PubMed2004

Food habits of Canadians: food sources of nutrients for the adolescent sample.

Adolescents need good nutrition, both to grow to their full potential and to decrease their risk of obesity and chronic diseases in adolescence and later life. The Food Habits of Canadians study provides data on the important food sources of energy and nutrients in a sample of Canadian teenagers. One 24-hour recall was obtained for 178 teenagers living in households participating in a national survey of 1,543 adults. Foods were categorized into 51 groups, and ranked according to contribution of key nutrients, energy, and fibre. Top contributors to energy and other nutrients included foods of low nutrient density (cakes/cookies/pastries, carbonated beverages, sugars/jams/syrups, and salty snacks). A high intake of nutrient-poor foods, particularly high-sugar beverages, is a concern for this sample of Canadian teenagers.

Adolescent↗

PubMed2000

Fostering Professional Development in Dietetics Practice: A Workshop.

The aim of this project was to develop and implement a workshop for dietitians who guide students through the achievement of professional practice competencies in the Stage component of a university dietetics program. The specific objective was to offer an intervention that would emphasize the importance of the guiding/facilitating function as an integral part of the dietitian's role. The intent was to provide information on, and an opportunity to hone, facilitating skills, and to offer a continuing education opportunity with application in other practice areas, such as employee training, staff development and patient education. The six topics of the one-day workshop, "Fostering Professional Development in Students and Others," were: the art of mentoring; what to do on a student's first day; using questions to promote thinking; feedback as a form of teaching; teaching strategies; and evaluating yourself as a facilitator. Participants' initial reactions, learning and behaviour changes were assessed using self-administered questionnaires; positive results were indicated. Ensuring that qualified professionals are given the tools for effectively training students, interns and staff may encourage learners to model what they have seen when they are in a position to foster the professional development of others.

Journal Article↗

PubMed2000

Montreal Food Bank Users' Intakes Compared With Recommendations of Canada's Food Guide to Healthy Eating.

Demand for food assistance in Canada has grown throughout the 1990s. In a survey of the sociodemographic and nutritional characteristics of 428 adult food bank users, we used results of four 24-hour recall interviews to determine the number of servings from Canada's Food Guide to Healthy Eating food groups these clients were consuming. Our intent was to use a resource familiar to diverse audiences to describe the food intake of Montreal-area food bank clients. No age group and neither gender met the minimum target intake level for milk products. Mean intake of grain products and meat and alternatives met or exceeded minimum recommended levels. Women between the ages of 18 and 49 years consumed fewer servings of vegetables and fruit than the recommended minimum (4.9+/-3.2 servings). In general, food bank users' mean intakes were no worse than those of the Quebec general population, although their intake of milk products was lower. However, the mean number of food group servings varied greatly and reflected very low intakes by some food-bank clients. Nutrition education based on Canada's Food Guide to Healthy Eating may be one approach that food banks can take to help clients broaden the number and variety of foods consumed.

Journal Article↗