Dr Angelo Tremblay discusses nutritional approaches to preventing obesity

1. How do wepreventobesityin 2011? Angelo Tremblay Division of Kinesiology

3. By promotingadequatesleep

4. By increasing the physicalwork/cognitive effort ratio

5. By investing in nutrition competence and healthyfoodavailability

6. By promotinghealthyfood-relatedbehaviours

10. contain a sandwich, a side dish, a dessert, and a beverage

11. contain a portion of each food group of the Canadian Food Guide

12. be low in saturated fat

13. be rich in proteins, fibres, vitamins, and calcium

15. Control Mixed a a Healthy a a b a b a b b c b c c c d c c c d d d 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).

16. a b Control c d c d e Mixed e Healthy 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).

17. Comparison between the mean SQH of the control menu, the mixed menu and four healthy menus. 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).

19. By promotingadequatesleep

20. By increasing the physicalwork/cognitive effort ratio

21. By investing in nutrition competence and healthyfoodavailability

22. By promotinghealthyfood-relatedbehaviours

24. Proportion of male and femalestudents of Laval Universitywhoreporteddieting, pastdieting, disinhibition, and restriction behaviours in eachweightcategory AdaptedfromPérusse-Lachance E et al. APNM 35: 498-506,2010