bluuebunny/crossref_metadata_2025_split huggingface dataset:
Infection with Mycobacterium simiae complex in four captive Micronesian kingfishers
Authors: Travis Erika K. , Junge Randall E. , Terrell Scott P. 
Published: May 2007

Abstract
Case Description—4 captive adult Micronesian kingfishers (Halcyon cinnamomina cinnamomina) at 3 zoologic institutions were examined routinely or because of dyspnea or lethargy.
Clinical Findings—All birds had marked hepatomegaly. Two birds had dyspnea caused by compression of air sacs by the enlarged liver, and 1 bird had generalized weakness and lethargy. Three birds had distended coelomic cavities, and 3 birds were thin or had lost weight. There were no consistent abnormalities in blood analytes. Results of most ancillary diagnostic tests such as acid-fast staining of cloacal or fecal swab specimens and culture of feces for acid-fast bacteria were negative. Results of examination of hepatic biopsy speci-mens in 2 of 4 birds were suggestive of mycobacteriosis.
Treatment and Outcome—3 birds died or were euthanized soon after diagnosis. One kingfisher was isolated and monitored for 4 months without treatment and died during anesthesia for disease monitoring. Postmortem histologic examination revealed histiocytic hepatitis and acid-fast bacteria in all 4 birds. Bacteriologic culture of liver specimens yielded Mycobacterium simiae complex in all 4 birds.
Clinical Relevance—Infection with M simiae complex should be considered in ill Micronesian kingfishers, and further monitoring is warranted to determine whether this is an emerging pathogen in this species.
L'inférence lexicale chez des locuteurs de français et des locuteurs de persan lors de la lecture de textes anglais : effet de la lexicalisation en première langue
Authors: Sima Paribakht T. , Tréville Marie-Claude 
Published: May 2007

Abstract: This paper reports on an introspective study that compared lexical inferencing behaviours of Farsi and French speaking readers of English when they encountered unfamiliar words that are lexicalized versus those which are not lexicalized in their native language. Subjects were 20 Farsi-speaking and 20 French-speaking intermediate level learners of English in educational contexts. The results indicate many similarities but also some differences in these learners' guessing patterns of the target English words. The findings are interpreted in light of the linguistic features of the participants' native languages, their first language processing habits, as well as the context of their target language learning.
Comments from the Classroom: A Case Study of a Generation-1.5 Student in a University IEP and Beyond
Authors: Vásquez Camilla 
Published: May 2007

Abstract:This case study examines the patterns of participation of one US-educated refugee student in a university intensive English program (IEP). Specifically, I illustrate how the focal student used her advanced oral proficiency and prior experience with US educational norms and practices to engage in various interactional behaviours, such as shifting participation structures, taking an active role in classroom management, and positioning herself as more knowledgeable than her peers. Using observational and interview data, I demonstrate that such behaviours resulted in teachers' constructions of this student as ‘highly engaged and motivated’ despite their assessment of her written work as ‘poor-to-average.’ Finally, I link this student's behaviours to classroom performance outcomes and show that although her ‘good student’ behaviours enabled her to complete her high school and university ESL programs successfully, those behaviours - and her highly advanced oral proficiency - were ultimately insufficient to ensure her academic success beyond the IEP.
Une approche participative pour la prévention du diabète de type 2 chez les jeunes francophones du Nouveau-Brunswick
Authors: Villalon Lita , Leclair Cédée-Anne 
Published: May 2007

A participatory approach for the prevention of type 2 diabetes for francophone youth of New Brunswick Diabetes, a serious public health problem, is on the rise, claiming millions of victims. A considerable body of research exists on diabetes, but the development of effective primary prevention strategies is just beginning. This article presents the results of a project, based on an innovative approach where health professionals and community groups have come together to address the issue. The purpose of the project is to develop an intervention strategy for the prevention of type 2 diabetes directed at young francophones living in a minority environment in New Brunswick and adapted to their needs. Qualitative data were gathered from two focus groups and submitted for a content analysis. The process was evaluated. The young francophones have identified the school environment as ideal for intervention. According to them, the intervention should be adapted to the age of the youths. For the 5-to-13-year-old group, the intervention should target healthy eating habits and physical activity whereas for the 14-to-18-year-old group, the emphasis should be on preventing diabetes. The youth and the professionals acquired a greater understanding of the problem of diabetes and its prevention. Youth can now proceed to action, with appropriate guidance. The experience and knowledge of the professionals contributed to the development of the strategy. A shortage of dietitians in public health to work in the area of the prevention of diabetes has been noted.
Collective Kitchens in Canada: A Review of the Literature
Authors: Engler-Stringer Rachel , Berenbaum Shawna 
Published: May 2007

Purpose: Collective kitchens are community-based cooking programs in which small groups of people cook large quantities of food. They have developed over the past 20 years, and hundreds of groups have been formed across the country. However, collective kitchens described in the literature vary considerably in structure, purpose, and format. The purpose of this review is to synthesize research on this topic. Methods: Articles and theses were collected through searches of major databases, and synthesized to improve understanding of current information, and of continuing gaps in the knowledge of collective kitchens in Canada. Results: The limited published research on collective kitchens suggests that social and learning benefits are associated with participation. Some indication exists that participants also find the food cooked to be high quality, culturally acceptable, and acquired in a manner that maintains personal dignity. Whether collective kitchens have an impact on food resources as a whole is unclear, as research has been limited in scale. Conclusions: The role of collective kitchens in community building and empowering participants often is noted, and bears further investigation. Dietitians and nutritionists have a unique opportunity to facilitate the health promotion and food security benefits of collective kitchens.
Nutrition in Primary Health Care: Using a Delphi Process To Design New Interdisciplinary Services
Authors: Brauer Paula , Dietrich Linda , Davidson Bridget ,   Steering Committee
Published: May 2007

Purpose: A modified Delphi process was used to identify key features of interdisciplinary nutrition services, including provider roles and responsibilities for Ontario Family Health Networks (FHNs), a family physician-based type of primary care. Methods: Twenty-three representatives from interested professional organizations, including three FHN demonstration sites, completed a modified Delphi process. Participants reviewed evidence from a systematic literature review, a patient survey, a costing analysis, and key informant interview results before undertaking the Delphi process. Statements describing various options for services were developed at an in-person meeting, which was followed by two rounds of e-mail questionnaires. Teleconference discussions were held between rounds. Results: An interdisciplinary model with differing and complementary roles for health care providers emerged from the process. Additional key features addressing screening for nutrition problems, health promotion and disease prevention, team collaboration, planning and evaluation, administrative support, access to care, and medical directives/delegated acts were identified. Under the proposed model, the registered dietitian is the team member responsible for managing all aspects of nutrition services, from needs assessment to program delivery, as well as for supporting all providers’ nutrition services. Conclusions: The proposed interdisciplinary nutrition services model merits evaluation of cost, effectiveness, applicability, and sustainability in team-based primary care service settings.
Building a Vision of Dietitian Services In Primary Health Care
Authors: Cantwell Barbara , Clarke Carol , Bellman Jane 
Published: May 2007

Purpose: Primary health care (PHC) reform, especially efforts to implement interdisciplinary teams, has implications for dietetic practice. A consistent, clear vision of the registered dietitian’s (RD’s) role in PHC is needed to develop a successful advocacy agenda. Methods: The Dietitians of Canada (DC) Central and Southern Ontario Primary Health Care Action Group organized a four-step process to engage dietitians in developing an advocacy agenda for RD PHC services in Ontario. Two facilitated workshops brought together dietitian opinion leaders to enhance the understanding of current roles, find common ground, and develop a shared vision. All DC members were invited to review the draft vision, and feedback was integrated into a revised vision. Results: Registered dietitians saw PHC reform through many lenses, and were uncertain about how reforms would affect their practices. In a national review, the majority of reviewers (approximately 85% of 270) supported the draft vision; additional clarity was needed on resources and the breadth of services that RDs would provide. Conclusion: Development of a PHC vision for RDs should be helpful in advocating for dietitian services in PHC.
Definitions of Healthy Eating Among University Students
Authors: House Jennifer , Su Jenny , Levy-Milne Ryna 
Published: May 2007

Purpose: To identify definitions of healthy eating in terms of food characteristics, eating behaviours, barriers, and benefits in university students. Methods: Four focus groups were conducted; verbatim transcripts were analyzed and coded using qualitative methods. Participants were nine students of dietetics and six students of other subjects. All were females in their third or fourth year at the University of British Columbia (UBC). Results: Participants often described healthy eating as consuming all food groups of Canada’s Food Guide to Healthy Eating, with the associated notions of moderation and balance. Benefits of healthy eating were cited as a healthy weight, good physical appearance, feeling better, preventing disease, and achieving personal satisfaction. Barriers to healthy eating included lack of time, choice, taste preferences, and finances. There was some discrepancy between what the dietetics students perceived as barriers for clients (e.g., lack of information), and barriers the potential clients (other students) perceived for themselves. Conclusions: As dietitians, we must try to understand our clients’ definitions of healthy eating and their barriers to achieving it, which likely differ from our own.
Canadian Dietitians’ Use and PerceptionsOf Glycemic Index in Diabetes Management
Authors: Kalergis Maria , Pytka Evelyne , Yale Jean-François , Mayo Nancy , Strychar Irene 
Published: May 2007

Purpose: Several health organizations, including the Canadian Diabetes Association, advocate use of the glycemic index (GI) in the nutritional management of diabetes. However, the clinical utility and applications of the GI remain controversial. Our goal was to determine, via a postal survey, whether dietitians were using the GI and barriers to its use if they were not.Methods: This cross-sectional study was conducted in 2003. Members of Dietitians of Canada and the Ordre professionnel des diététistes du Québec (n=6,060) were first contacted by mail to identify those working with individuals with diabetes. Among respondents (n=2,857), 1,805 worked with individuals with diabetes and were sent a questionnaire. Using Chi-square analyses, users and nonusers were compared for their professional characteristics, perceived benefits, barriers, general knowledge about the concept, and confidence in teaching the GI.Results: Among questionnaire respondents (n=1,057), 39% (n=415) used the GI and 61% (n=642) did not. Overall, users were more likely to have a greater diabetes patient caseload, perceived greater benefits and had greater confidence in teaching the concept. Nonusers cited lack of teaching tools and lack of knowledge on how to teach the concept as major barriers.Conclusions: Further research is required to identify the clinical reasoning that triggers dietitians to apply the concept in their practice.
Food Insecurity in University Students Receiving Financial Aid
Authors: Meldrum Liesel A. , Willows Noreen D. 
Published: May 2007

Purpose: To evaluate the adequacy of loans funding and the risk for food insecurity in students living away from home and receiving loans at the University of Alberta. Methods: A nutritious seven-day menu was developed. The menu was priced for skilled and unskilled shoppers at a grocery store near to campus and a discount-style grocery store further away. Results: The menu was more costly for males, unskilled shoppers and those students who shopped near to campus. The menu cost was as high as $296/month and often exceeded the $196 allocated by the Canada Student Loans Program for food each month. Conclusions: Based on the findings from this study, students reliant on financial assistance likely have insufficient money for a nutritionally adequate diet and are at risk for food insecurity. Shopping skills and budgeting, while important, would be insufficient to alleviate food insecurity for many students who require financial aid. Increased funding for food in student loans is necessary.
Primary Food Sources of NutrientsIn the Diet of Canadian Adults
Authors: Johnson-Down Louise , Ritter Heidi , Starkey Linda Jacobs , Gray-Donald Katherine 
Published: May 2007

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).
Nutritional Quality and Price Of University Food Bank Hampers
Authors: Willows Noreen D. , Au Vivian 
Published: May 2007

Purpose: Food insecurity appears to be a growing problem for post-secondary students, but little study has been made of the 51 campus-based food banks that exist. In 2003-04, the University of Alberta Campus Food Bank (CFB) distributed hampers intended to supply four days of food to 630 unique clients, of whom 207 (32.8%) were children. The nutritional adequacy of food hampers and cost saving to students were evaluated in the current study. Methods: Hampers prepared for one adult, and for one adult with one child, were nutritionally evaluated and scored for number of servings according to Canada’s Food Guide to Healthy Eating. Two types of hampers were evaluated: those containing only non-perishable items, and those containing non-perishable and perishable items. Hamper contents were priced to establish the cost saving to students. Results: The study revealed that a student with one child would receive up to $58.02 worth of food in a hamper that contained perishable items. All hampers met the recommended minimum servings for each food group, but were very low in fat and protein from animal sources. Conclusions: Because students can obtain hampers only twice each month, the CFB is not the solution to food insecurity on campus. Awareness of the issue of post-secondary student food insecurity needs to be raised.
Eat Smart! Workplace Cafeteria Program Evaluation of the Nutrition Component
Authors: Dawson Jody , Dwyer John J. M. , Evers Susan , Sheeshka Judy 
Published: May 2007

Purpose: The nutrition component of the Eat Smart! Workplace Cafeteria Program (ESWCP) in a hospital was evaluated. We assessed staff’s frequency of visits to and purchases in the hospital cafeteria, attitudes about the program, short-term eating behaviour change, and suggestions to improve the ESWCP. Methods: Questionnaires were sent to hospital staff members who were not on leave (n=504). Dillman’s Tailored Design Method was used to design and implement the survey. Four mail-outs were used and yielded a 51% response rate. Results: Eighty-seven percent of respondents visited the hospital cafeteria at least once a week in an average seven-day week, and 69% purchased one to five meals or snacks there each week. Eighty-six percent of respondents said that they were aware of the hospital’s program. Notices on cafeteria tables were the primary method of learning about the program (67%). Reported program benefits included increased knowledge about healthy eating, convenience of having healthy foods in the cafeteria, and increased energy. Conclusion: Many respondents were aware of the program, provided positive comments about it, and reported positive changes in eating habits. However, future observational research is warranted to note foods served and sold before and after program implementation, as well as to examine whether results can be generalized to other settings.
Beverage Caffeine Intakes in Young ChildrenIn Canada and the US
Authors: Knight Carol A. , Knight Ian , Mitchell Diane C. 
Published: May 2007

Purpose: Throughout childhood there is a shift from predominantly milk-based beverage consumption to other types of beverages, including those containing caffeine. Although a variety of health effects in children and adults have been attributed to caffeine, few data exist on caffeine intake in children aged one to five years.Methods: Because beverages provide about 80% of total caffeine consumed in children of this age group, beverage consumption patterns and caffeine intakes were evaluated from two beverage marketing surveys: the 2001 Canadian Facts study and the 1999 United States Share of Intake Panel study.Results: Considerably fewer Canadian children than American children consume caffeinated beverages (36% versus 56%); Canadian children consume approximately half the amount of caffeine (7 versus 14 mg/day in American children). Differences were largely because of higher intakes of carbonated soft drinks in the US.Conclusions: Caffeine intakes from caffeinated beverages remain well within safe levels for consumption by young children.
The Iron Status of Canadian Adolescents and Adults:Current Knowledge and Practical Implications
Authors: Cooper Marcia J. , Cockell Kevin A. , L’abbé Mary R. 
Published: May 2007

Overview: Iron is an essential nutrient, playing a central role in oxygen transport and cellular energy metabolism. The importance of ensuring adequate bioavailable dietary iron stems from the severe consequences associated with iron deficiency (ID) and anemia, including reduced immune function and resistance to infection, developmental delays and irreversible cognitive deficits in young children, impaired physical work performance, and adverse pregnancy outcomes.Specific populations: Poor dietary iron intake and ID exist in Canada, particularly in women of reproductive age. Data from the provincial nutrition surveys suggest that the prevalence of inadequate iron intakes (and low intakes of absorbable iron) among women under 50 years of age is over 10%, which may reflect poor iron status. Teenage girls are at risk for low iron stores because of the adolescent growth spurt and the onset of menstruation; those who are vegetarian are at even greater risk.Conclusions: The Canadian diet has changed so that grain products are now the main source of dietary iron for all age groups. The public must be educated to ensure the consumption of adequate quantities of bioavailable iron and enhancing factors such as vitamin C. Industry, government, and health professionals must work together to promote healthy eating patterns and the selection of appropriate foods.
A Nutrition Odyssey: Knowledge Discovery, Translation, and Outreach 2006 Ryley-Jeffs Memorial Lecture
Authors: Atkinson Stephanie A. 
Published: May 2007

Background: The 21st-century model of health research is founded on a broad base of multidisciplinary research that is expeditiously and effectively translated into evidence-based practice, education, policy, and advocacy. The key objective is to improve the health of populations. Dietitians’ roles: Dietitians, whether they are working in clinical or public health nutrition or food science, have a vital role to play in this paradigm of health research. As dietitians’ roles have evolved beyond the traditional ones into subspecialties including epidemiology, nutrigenomics, functional foods, nutraceuticals, toxicology, natural health products, and multidisciplinary research, the need for advanced training in subspecialty fields has become essential. Opportunities: A dietetics background is an excellent foundation upon which to develop a research career in one of these new areas of nutrition. Opportunities for personnel awards and research funding targeted at nutrition clinician-scientists and other nutrition subspecialists have grown tremendously in recent years. Conclusion: The information in this paper is intended to inspire dietitians seeking advanced academic training in one of the new exciting avenues for a career in nutrition. These avenues will permit dietitians to contribute to knowledge discovery, translation, and outreach to improve the nutritional status and health of populations in Canada and globally.