Publications by authors named "Marie Le Bouthillier"
Article Synopsis
- * Using qualitative case studies and interviews with Québec baking industry participants, the research identified key themes related to the industry's environment and motivations for improving product nutrition.
- * The findings suggest that more effective knowledge mobilization strategies are needed, including consumer education and addressing specific product adjustments, like sodium and fiber content in bread.
Promoting local food consumption for economic growth is a priority; however, defining "local" remains challenging. In Nova Scotia, Canada, this pioneering research establishes a comprehensive framework for assessing local food consumption. Employing three data collection methods, our study reveals that, on average, Nova Scotians allocate 31.
View Article and Find Full Text PDFBread is a highly consumed food and an important source of nutrients in the diet of Canadians, underlining the need to improve its nutritional quality. The Food Quality Observatory (Observatory) aimed to evaluate the nutritional value of the sliced bread products available in Quebec (Canada), according to their grain type and main flour. Analyses included comparing the bread's sodium content to Health Canada's daily values (DV) and sodium voluntary targets, comparing the bread's fibre content thresholds with the source of fibre mentioned, and assessing whether the main flour was associated with the nutrient content.
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