Applied Human Nutrition -- Graduate Theses
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Completed Graduate theses from the Master of Science in Applied Human Nutrition program.
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- ItemExperience of Food Insecurity and Cultural Foodways: A Case Study with Newcomer Mothers from Nigeria Living in Urban Nova Scotia(Mount Saint Vincent University, 2025) Oyagbohun, Adeola VictoriaBackground: Household food insecurity (HFI) disproportionately affects recent newcomers to Canada. Rates are even higher among households with children and those of African descent, with race and migration status amplify vulnerability. Monitoring of HFI at the population level, however, does not capture access to culturally appropriate food. Understanding how disruptions in cultural foodways affects the experience of HFI among racialized newcomers is of particular concern for urban communities such as the Halifax Regional Municipality (HRM), Nova Scotia, where newcomers exceed a third of the population. Research Question: This study explored how and why changes in cultural foodways impact the food security of newcomer Nigerian mothers with young children living in urban Nova Scotia. It specifically aimed to examine how changes in food practices affect mothers’ immediate food security situation and their long-term ability to maintain their cultural food identity. Methods: An exploratory qualitative multi-case study design was used for this study. Six Nigerian mothers who had lived in HRM for five years or less, had young children, and had experienced food insecurity were purposively recruited as the “cases”. Data were collected using a participatory approach that included semi-structured individual interviews with two of the six participants as lead participant researchers, and subsequently two small group (n=3) workshops where participants prepared and shared a traditional Nigerian meal together and participated in facilitated group discussions. Data organization and thematic analysis were supported by MAXQDA 24 software and informed by the Dietary Transition Trajectories Framework and Bronfenbrenner’s Ecological Systems Theory. Findings: Participants' experiences of food insecurity were shaped by precarious employment, the rising cost of living, high prices of cultural foods, and limited access to culturally appropriate food sources. Mothers adopted coping strategies such as bulk purchasing, ingredient substitutions, travelling long distances for food, and collaborative buying networks. Although some used food banks, the lack of culturally appropriate options often reinforced feelings of exclusion, stigma, shame, and helplessness. Emotional impacts included anxiety, guilt, and concerns about children being disconnected from their cultural roots and developing unhealthy eating habits. While some mothers gradually integrated Canadian foods into their diets, others remained strongly attached to traditional foodways, highlighting the deep link between food, cultural identity, and emotional well-being. Implications: This study advances understanding of how changes in cultural foodways intersect with food insecurity for racialized newcomer mothers with young children, and their families. It highlights the need for theoretical models of food insecurity to better account for cultural food access and identity preservation. Future research should explore the experiences of children and other racialized newcomer groups in culturally disrupted food environments and examine the role of immigration, settlement and employment status on the experience of food security. Supporting culturally meaningful food access is crucial for fostering inclusive food systems and communities, and to promote successful newcomer settlement and well-being.
- ItemFormulating a salt premix solution co-fortified with thiamine and iodine(Mount Saint Vincent University, 2025-04) O’Flaherty, JessicaSalt fortification is a large-scale, cost-effective method for preventing population-wide nutrient deficiencies. Thiamine (vitamin B1) deficiency is a national public health concern in Cambodia. Salt iodization is already mandated in Cambodia, so co-fortifying salt with both iodine and thiamine could be an efficient solution, especially if existing spray fortification equipment is employed. Iodine and thiamine react unfavourably in aqueous solution: Thiamine chloride hydrochloride (TClHCl) lowers pH, catalyzing reduction-oxidation reactions leading to discolouration, precipitation, and rapid losses of iodine. However, both thiamine and iodine may be stabilized at 5.00
- ItemCanadian Registered Dietitians’ Perceptions, Experiences, and Knowledge of Weight- Related Evidence in Practice: A National Questionnaire(Mount Saint Vincent University, 2024-11) Waugh, Rachel LynnA recent nation-wide survey conducted by Dietitians of Canada (2020) found dietitians are divided in their interpretation of (body) weight evidence. There is limited data on Canadian Registered Dietitians' (RDs’) perspectives, experiences, and knowledge on this topic. Moreover, current evidence suggests Canadian RDs are predominantly female, white, and young-to-middle aged. It has been established that one’s intersecting characteristics can impact how they see themselves and others, but there is limited Canadian research impacting how these factors impact weight evidence interpretation and application.
- ItemCompassion in Healthcare: A Qualitative Study Exploring Knowledge and Experiences of Compassion of Nutrition Students(Mount Saint Vincent University, 2024-11) Goswami, SuhnandanyThis study aims to explore the knowledge and experiences of compassion among a sample of graduate nutrition students. By understanding the students' current knowledge and experiences of compassion, this study can help to identify areas of strength and gaps in their understanding of compassion and related concepts. This information can then be used to inform the development of teaching and learning strategies and curricula for nutrition and dietetics students that promote the integration of compassion into practice. Additionally, the results of this study will contribute to the existing body of research on compassion-based nutrition and healthcare practice. This study was qualitative in nature, and it is based on the qualitative description (QD) method.
- ItemThe experiences of accessing a sufficient quantity and quality culturally appropriate foods among international Chinese university students in Nova Scotia(Mount Saint Vincent University, 2024) Chen, Xinya