Identifying the extent to which diet quality and physical activity levels relate to obesity and insulin resistance in liyiyiu Aschii (Cree) adults

In the James Bay Cree of Canada a nutrition transition has contributed to an increased prevalence of obesity and chronic diseases. A cross-sectional survey was conducted in five Iiyiyiu Aschii (Cree) communities. Dietary characteristics and physical activity levels were evaluated for their association with adiposity and insulin resistance in James Bay Cree adults (n = 486). The current analyses were restricted to those 18 years of age and older without a pre-existing diagnosis of diabetes mellitus. Diet quality, physical activity levels, and other characteristics were evaluated for their associations with obesity, impaired fasting glucose (IFG), and insulin resistance. The results revealed that regular walking (≥ 6 days/week) was inversely associated to adiposity measures and HOMA-IR (Homeostasis Model Assessment of Insulin Resistance). In addition, the consumption of high-sugar drinks was associated with having an at-risk body mass index (BMI) and increased odds ratio (OR) for having an IFG in analyses adjusted for age, sex, and regular walking. The results indicate that promotion of daily walking and cessation of high-sugar drinks may help mitigate nutrition and epidemiologic transition in Cree communities.Dans les Cris de la Baie James du Canada une transition nutritionnelle a contribué à une augmentation de la prévalence de l'obésité et les maladies chroniques. Une enquête transversale a été menée dans cinq Iiyiyiu Aschii (Cris) communautés. caractéristiques diététiques et niveaux d'activité physique ont été évalués pour leur association avec l'adiposité et résistance à l'insuline chez les adultes de la Baie James (n = 486). Les analyses en cours ont été limités à ceux de 18 ans et plus sans diagnostic pré-existantes du diabète sucré. Qualité de l'alimentation, les niveaux d'activité physique, et d'autres caractéristiques ont été évaluées pour leur association avec l'obésité, l'hyperglycémie à jeun, et résistance à l'insuline. Les résultats ont révélé que la marche régulière (≥ 6 jours / semaine) était inversement associée à des mesures de l'adiposité et homéostasie Modèle d'évaluation de l'insulinorésistance. En outre, la consommation de boissons riches en sucre a été associée à avoir un indice du corps exposées au risque de masse corporelle et l'augmentation odds ratio pour avoir une hyperglycémie modérée à jeun dans les analyses ajustées pour l'âge, le sexe et la marche régulière. Les résultats indiquent que la promotion de la marche quotidienne et la cessation des boissons à forte teneur en sucre peut aider à atténuer la nutrition et la transition épidémiologique dans les communautés

Extending BC local food purchasing on campus : connecting SPUD with Sage Bistro

A food system at the University of British Columbia (UBC), which obtains food from local sources can have direct benefits to consumers in the form of fresh and nutritious food. As well, the local economy is boosted when local farmers and food producers are supported, and reduced food mileage saves the environment. Finally a sense of caring and community can be fostered at UBC as consumers build a connection to their food source. Supporting and strengthening the local food shed is essential in creating a sustainable campus. The UBC Food Systems Project (UBCFSP) is implementing new initiatives to move the UBC food system towards sustainability. Guided by the objectives of Scenario 4 of the UBCFSP: Extending BC local food purchasing on campus, Group 4 investigated the following: Local food initiatives adopted by the University of Toronto (U of T) in collaboration Local Flavor Plus (LFP), The Vancouver Food Policy Council, Small Potato Urban Delivery (SPUD), UBC Food Services (UBCFS), Sage Bistro and Natty King (a local producer). Data was collected via literature reviews, phone interviews and email correspondence. Group 4 acted as a catalyst in initiating a business relationship between Sage Bistro, SPUD and UBCFS. The project culminated as a focus group attended by representatives of the organizations listed above as well as Liska Richer, UBCFSP Coordinator and Group 4 members. As a result of the focus group Sage Bistro will incorporate local foods acquired from SPUD into their menu on a trial bases to test customer reception and further explore the business potential of incorporating local foods into their menu. In the long-term alternative local food producers and distributors will need to be explored as a means to meet increased quantity and variety demands by Sage Bistro and potentially other UBC food providers. Disclaimer: “UBC SEEDS provides students with the opportunity to share the findings of their studies, as well as their opinions, conclusions and recommendations with the UBC community. The reader should bear in mind that this is a student project/report and is not an official document of UBC. Furthermore readers should bear in mind that these reports may not reflect the current status of activities at UBC. We urge you to contact the research persons mentioned in a report or the SEEDS Coordinator about the current status of the subject matter of a project/report.”Land and Food Systems, Faculty ofUnreviewedUndergraduat