Publications by authors named "M Katie Weeks"

 Congenital heart disease (CHD) is an important contributor to pediatric morbidity and mortality. Unfortunately, disparities in the diagnosis and treatment of CHD exist across racial and ethnic groups. The objective of this study was to share the experiences of Hispanic and Black families with CHD to better understand their needs.

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Pediatric neurological injury and disease is a critical public health issue due to increasing rates of survival from primary injuries (e.g., cardiac arrest, traumatic brain injury) and a lack of monitoring technologies and therapeutics for treatment of secondary neurological injury.

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The efficacy of ultra-high-pressure homogenisation (UHPH) in inactivating ATCC 27142 and ATCC 6633 spores suspended in sheep and cow milk was investigated. The UHPH treatment was conducted at 200 and 250 MPa with an inlet temperature of 85 °C, resulting in homogenising valve temperatures of 117 °C and 127 °C, respectively. To isolate the role of temperature and pressure in the inactivation of bacterial spores, the UHPH treatment was repeated at 250 MPa with a lower inlet temperature of 70 °C that resulted in a valve temperature of 117 °C.

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Introduction: This study evaluated the effect of the COVID-19 pandemic on temporal trends in mental health and addiction-related inpatient hospitalization rates among youth (aged 10-17 years) in Canadian provinces and territories (excluding Quebec) from 1 April 2018 to 5 March 2022.

Methods: We conducted an interrupted time series analysis across three periods: T0 (pre-pandemic: 1 April 2018 to 15 March 2020); T1 (early pandemic: 15 March 2020 to 5 July 2020); and T2 (later pandemic: 6 July 2020 to 5 March 2022).

Results: Pre-pandemic mental health and addiction-related hospitalization rates had significant regional variability, with weekly rates from 6.

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The gelation of milk proteins can be achieved by various means, enabling the development of diverse products. In this study, heat-set milk protein gels (15 % protein) of diverse textures were made by pH modulation and two gels were selected for dynamic in vitro gastric digestion: a spoonable soft gel (SG, pH 6.55' G' of ∼100 Pa) and a sliceable firm gel (FG, pH 5.

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