Linda Mann

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https://hdl.handle.net/10587/1834
Dr. Linda Mann is an Associate Professor in Applied Human Nutrition at Mount Saint Vincent University. Dr. Mann's research interests include the impacts of parenting styles on healthy eating, the physical activity behaviours of young adults, the evaluation of food and nutrition standards, and the entrepreneurial aspects of nutrition and dietetic practice.

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Browsing Linda Mann by Author "Mann, Linda"

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    Determination of Chinese Canadians' Quality of Life with Nutrition-related Facets
    (2017) Kwok, Stephanie; Mann, Linda; Wong, Kwan; Blum, Ilya
    Purpose: The World Health Organization (WHO) defines Quality of Life (QOL) as satisfaction with physical health, psychological, social relationships and environment domains. The objective was to use the WHOQOL questionnaire, with the addition of nutrition-related facets, to assess Chinese Canadians and relate to relevant demographic, dietary and traditional health belief (THB) variables. Methods: Using probability sampling, 106 adult Chinese Canadians were recruited from community organizations. Telephone interviews, employing the tested questionnaire, were conducted in Cantonese or Mandarin.Data were analyzed through MSExcel and SPSS statistical software. Results: Overall participants were satisfied with QOL and general health, and had relatively better physical health and environmental domains compared to the other two domains. Longer residency in Canada and higher English proficiency corresponded to higher QOL, physical health and environmental domain scores. Those who had adapted their THB to Canadian practices had significantly higher QOL and environmental domain scores. Conclusions: The WHOQOL, with the addition of the nutrition-related facets, is a valid and reliable tool to assess cross-cultural groups. QOL of immigrants can be enhanced with English language supports and culturally appropriate nutrition resources. Future research should explore QOL with more recent, younger immigrants and those of lower socio-economic status
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    Development of Menu Planning Resources for Child Care Centres: A Collaborative Approach
    (2013) Mann, Linda; Power, Dana; MacLellan, Vanessa
    Well-designed menus in child care entres include nutritious meals and snacks necessary for the optimum health, growth, and lifelong healthy eating behaviours of young children. With pending government food and nutrition standards, a need was identified for comprehensive, relevant, user-friendly menu planning resources. Therefore, guided by an action research model, this study identified current menu planning practices, determined the needs and expectations for menu planning resources, and developed menu planning resources that incorporate these standards and other relevant factors. Menu planners from regulated child care centres in Nova Scotia (n=330) were invited to participate by responding to an online survey and/or volunteering as a member of a collaboration group. Survey respondents (n=83) indicated that they wanted their menus to be more interesting, practical, and cost effective. Menu templates, sample menus, and costed recipes were the most requested resources. Two-thirds indicated a preference for web- based resources and about one-third expressed interest in an interactive blog. The collaboration group participants (n=21) met twice and provided valuable input for the development of a menu planning model, menu template, sample menus, recipes, and information sheets. The model unified the menu planning considerations and served as a framework for the Child Care Centre Menu Project website (http://www.msvu.ca/menuproject/). The follow-up evaluation indicated that approximately half of respondents (n=39) had consulted the website and that the sample menus were the most useful resource. The website, blog, and online survey enable ongoing development supported by input from the menu planners. The resources should be transferable, with minor adaptations, to other provincial child care centres, elementary schools, or even licensed senior care facilities.
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    Experiences of Healthcare Foodservice Workers during the COVID-19 Pandemic: A Qualitative Exploration
    (Foodservice Systems Management Educational Council and the National Association of College and University Food Services, 2024) Lam, Oscar C. C.; Mann, Linda; Joy, Phillip
    Healthcare foodservice workers provide important contributions to the care of patients despite low wages and physically demanding work. The objective of this study was to explore the experiences of healthcare foodservice workers during the COVID-19 pandemic. Semi- structured interviews were conducted with six healthcare foodservice workers who worked at a hospital or continuing care facility during the COVID-19 pandemic. Thematic analysis was conducted and four themes resulted: 1) navigating the changing workplace; 2) feelings of fear and disconnectedness; 3) feeling unsupported and unseen; and 4) feeling the rewards in their work. The participants experienced negative impacts to their wellbeing but recognized the importance of their work and a sense of reward from providing nutritional care to patients in their workplaces.
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    Herbal Remedies or Conventional Medicines: How do Students Choose?
    (2017) Wong, Kwan; Blum, Ilya; Mann, Linda
    Background: With the increasing popularity of herbal remedies, the objectives of this study are to investigate the interrelationships among knowledge, attitudes and usage; and to compare factors related to reliance on herbals versus conventional medicines by university students. Methods: University Ethics Review Board approved the study. The validated questionnaire was administered to a convenience sample of 318 students from randomly selected university classes in February 2001.Descriptive summaries of knowledge, attitude and usage were obtained and four indexes were compiled and inter-correlated. Characteristics of users and non-users of herbals were contrasted. Results: The participants were mostly female with an average age of 20.2 years. Most practiced a healthy lifestyle and were fairly satisfied with their present state of health. Both perceived and actual knowledge (modest to thorough) results were higher for conventional medicines than herbals. Ninety-eight percent of students use or have used conventional medicines as compared to 70% for herbals. Fifty-five percent of all respondents and 63% of current users of herbals indicated that they are more likely to use herbals in the future. Most supported integration of herbals with conventional medical care but 44% had no opinion on herbals having the same medical status as conventional medicines. Interpretation: A higher reliance on self-medication indicates students’ desire to take greater control of their own health care. A dramatic prediction for future use, along with an unwillingness to consult doctors and a low level of knowledge on herbal remedies, potentiates health hazards from dangerous side effects and adverse reactions.