首页 > 最新文献

Applied physiology, nutrition, and metabolism = Physiologie appliquee, nutrition et metabolisme最新文献

英文 中文
Pre-exercise ingestion of a low glycaemic index rice-based mixed meal increases fat oxidation and endurance running performance in a hot-humid environment. 在热湿环境中,运动前摄入低血糖指数米饭混合餐可增加脂肪氧化,提高耐力跑成绩。
Pub Date : 2025-01-01 Epub Date: 2024-11-05 DOI: 10.1139/apnm-2024-0219
Zaini Bahari, Abdul Rashid Aziz, Nik Shanita Safii, Ahmad Munir Che Muhamed

Relative to exercise in a thermoneutral environment, there is only limited evidence demonstrating that a low glycaemic index (LGI) pre-exercise meal can enhance endurance exercise performance in a hot-humid (HH) condition. Also, previous studies predominantly utilised Western-based and single food items, with minimal focus on Asian-based mixed meals. This study aimed to investigate the impact of pre-exercise LGI and high glycaemic index (HGI) rice-based mixed meals on endurance performance among acclimatised trained athletes in HH condition (32 °C, 65% relative humidity). Twelve native-born endurance-trained male runners (age 22.0 ± 5.8 years; peak oxygen consumption (V̇O2peak) 64.2 ± 5.5 mL kg-1 min-1) completed two trials consisting of 45 min steady-state (SS) run at 70% V̇O2peak followed by 10 km performance run (TT10km). Three hours before exercise, participants consumed an isocaloric rice-based mixed meals containing either LGI (GI value = 47) or HGI (GI value = 80), providing 1.3 g of carbohydrate (CHO) per kg of body mass. Participants ran faster during TT10 km after consuming the LGI meal compared to the HGI meal (LGI: 55.18 ± 1.22 vs. HGI: 57.03 ± 2.25 min, p = 0.010). End rectal temperature did not significantly differ between trials (LGI: 39.16 ± 0.74 vs. HGI: 38.95 ± 0.46 °C, p = 0.352). Fat oxidation was higher during the SS run in the LGI compared to the HGI trial (LGI: 0.19 ± 0.05 vs. HGI: 0.13 ± 0.19 g min-1, p = 0.001). This study demonstrated that, relative to HGI, consuming a pre-exercise LGI rice-based mixed meal enhanced endurance performance in HH environment among acclimatised trained male athletes.

相对于中温环境下的运动,只有有限的证据表明,低血糖指数(LGI)的运动前餐可以提高在湿热(HH)条件下的耐力运动表现。此外,以往的研究主要采用西式单一食物,很少关注以亚洲为基础的混合餐。本研究旨在探讨在高温高湿条件(32°C,相对湿度 65%)下,运动前食用低血糖指数(LGI)和高血糖指数(HGI)米饭混合餐对适应性训练运动员耐力表现的影响。12名本地出生的受过耐力训练的男性跑步运动员(年龄为22.0 ± 5.8岁;峰值耗氧量(V笱O2峰值)为64.2 ± 5.5 mL.kg-1.min-1)完成了两项试验,包括在70% V笱O2峰值下进行45分钟稳态(SS)跑,然后进行10公里性能跑(TT10km)。运动前三小时,参与者食用等热量米饭混合餐,其中包含 LGI(GI=47)或 HGI(GI=80),每公斤体重提供 1.3 克碳水化合物(CHO)。与 HGI 膳食相比,参加者在进食 LGI 膳食后的 TT10 公里跑中跑得更快(LGI:55.18 ± 1.22 vs. HGI:57.03 ± 2.25 分钟,p = 0.010)。不同试验之间的直肠末端温度差异不大(LGI:39.16 ± 0.74 vs. HGI:38.95 ± 0.46°C,p = 0.352)。与 HGI 试验相比,LGI 试验在 SS 跑期间的脂肪氧化量更高(LGI:0.19 ± 0.05 vs. HGI:0.13 ± 0.19 g.min-1,p = 0.001)。这项研究表明,相对于 HGI,运动前食用以 LGI 米饭为基础的混合膳食可提高适应性训练的男性运动员在 HH 环境中的耐力表现。
{"title":"Pre-exercise ingestion of a low glycaemic index rice-based mixed meal increases fat oxidation and endurance running performance in a hot-humid environment.","authors":"Zaini Bahari, Abdul Rashid Aziz, Nik Shanita Safii, Ahmad Munir Che Muhamed","doi":"10.1139/apnm-2024-0219","DOIUrl":"10.1139/apnm-2024-0219","url":null,"abstract":"<p><p>Relative to exercise in a thermoneutral environment, there is only limited evidence demonstrating that a low glycaemic index (LGI) pre-exercise meal can enhance endurance exercise performance in a hot-humid (HH) condition. Also, previous studies predominantly utilised Western-based and single food items, with minimal focus on Asian-based mixed meals. This study aimed to investigate the impact of pre-exercise LGI and high glycaemic index (HGI) rice-based mixed meals on endurance performance among acclimatised trained athletes in HH condition (32 °C, 65% relative humidity). Twelve native-born endurance-trained male runners (age 22.0 ± 5.8 years; peak oxygen consumption (V̇O<sub>2peak</sub>) 64.2 ± 5.5 mL kg<sup>-1</sup> min<sup>-1</sup>) completed two trials consisting of 45 min steady-state (SS) run at 70% V̇O<sub>2peak</sub> followed by 10 km performance run (TT<sub>10km</sub>). Three hours before exercise, participants consumed an isocaloric rice-based mixed meals containing either LGI (GI value = 47) or HGI (GI value = 80), providing 1.3 g of carbohydrate (CHO) per kg of body mass. Participants ran faster during TT<sub>10 km</sub> after consuming the LGI meal compared to the HGI meal (LGI: 55.18 ± 1.22 vs. HGI: 57.03 ± 2.25 min, <i>p</i> = 0.010). End rectal temperature did not significantly differ between trials (LGI: 39.16 ± 0.74 vs. HGI: 38.95 ± 0.46 °C, <i>p</i> = 0.352). Fat oxidation was higher during the SS run in the LGI compared to the HGI trial (LGI: 0.19 ± 0.05 vs. HGI: 0.13 ± 0.19 g min<sup>-1</sup>, <i>p</i> = 0.001). This study demonstrated that, relative to HGI, consuming a pre-exercise LGI rice-based mixed meal enhanced endurance performance in HH environment among acclimatised trained male athletes.</p>","PeriodicalId":93878,"journal":{"name":"Applied physiology, nutrition, and metabolism = Physiologie appliquee, nutrition et metabolisme","volume":" ","pages":"1-15"},"PeriodicalIF":0.0,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142585101","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Brown rice attenuates iron-induced Parkinson's disease phenotypes in male wild-type drosophila: insights into antioxidant and iron metabolism modulation. 糙米减轻雄性野生型果蝇铁诱导的帕金森病表型:对抗氧化剂和铁代谢调节的见解。
Pub Date : 2025-01-01 Epub Date: 2024-11-26 DOI: 10.1139/apnm-2024-0110
Hassan Muhammad Yankuzo, Ismail Sulaiman, Suleiman Alhaji Muhammad, Abdullahi Abdullahi Raji, Yaaqub Abiodun Uthman, Mustapha Umar Imam

Parkinson's disease (PD) is a progressive movement disorder associated with brain iron (Fe) accumulation and free radicals. Brown rice (BR) is antioxidant-rich and has been shown to ameliorate oxidative stress-induced damage. The aim of this study was to investigate the effects of BR compared to white rice (WR) on Fe-induced PD in a fruit fly model. Three-day-old male adult flies were divided into two groups: one on a normal diet and the other on Fe-diet (1 mmol/L) for 10 days to induce PD. After 10 days, the Fe-fed flies were redistributed into four groups: one on normal diet (Fe group), while the others were treated with BR (Fe + BR group), WR (Fe + WR group), or L-3,4-dihydroxyphenylalanine (L-dopa) (Fe + L-dopa group) for 5 days. Similarly, the flies initially on a normal diet were separated into four groups: one on normal diet (Control group), while the others were treated with BR (BR group), WR (WR group), or L-dopa (L-dopa group) for 5 days. Finally, Fe levels, dopamine, malonaldehyde (MDA), and antioxidant enzymes were measured, and the mRNA levels of antioxidant and Fe metabolism genes were assessed. BR significantly improved motor and cognitive functions, decreased fly head MDA and Fe levels, and increased antioxidant enzyme levels in comparison to the Fe and WR groups. Similarly, BR upregulated the mRNA levels of antioxidant genes: catalase, GPx, Nrf2, and DJ-1. The results suggest that BR could potentially reduce morbidities associated with PD possibly due to its bioactive compounds compared to WR.

帕金森病(PD)是一种与大脑铁(Fe)积累和自由基有关的进行性运动障碍。糙米(BR)富含抗氧化剂,已被证明可改善氧化应激引起的损伤。本研究的目的是在果蝇模型中研究糙米与白米(WR)相比对铁诱导的帕金森病的影响。将出生三天的雄性成年果蝇分为两组:一组食用正常食物,另一组食用铁质食物(1 mmol/L)10 天,以诱导 PD。10 天后,将喂食铁的苍蝇重新分为四组:一组正常饮食(铁组),另一组用 BR(铁 + BR 组)、WR(铁 + WR 组)或 L-3,4-二羟基苯丙氨酸(L-多巴)(铁 + L-多巴组)治疗 5 天。同样,最初以正常饮食为生的苍蝇被分成四组:一组以正常饮食为生(对照组),另一组分别用 BR(BR 组)、WR(WR 组)或 L-多巴(L-多巴组)处理 5 天。最后,测定了铁含量、多巴胺、丙二醛(MDA)和抗氧化酶,并评估了抗氧化基因和铁代谢基因的mRNA水平。与铁组和WR组相比,BR能明显改善运动和认知功能,降低蝇头MDA和铁的水平,提高抗氧化酶的水平。同样,BR 也能上调过氧化氢酶、GPx、Nrf2 和 DJ-1 等抗氧化基因的 mRNA 水平。研究结果表明,与 WR 相比,BR 的生物活性化合物可能会降低与帕金森病相关的发病率。
{"title":"Brown rice attenuates iron-induced Parkinson's disease phenotypes in male wild-type <i>drosophila</i>: insights into antioxidant and iron metabolism modulation.","authors":"Hassan Muhammad Yankuzo, Ismail Sulaiman, Suleiman Alhaji Muhammad, Abdullahi Abdullahi Raji, Yaaqub Abiodun Uthman, Mustapha Umar Imam","doi":"10.1139/apnm-2024-0110","DOIUrl":"10.1139/apnm-2024-0110","url":null,"abstract":"<p><p>Parkinson's disease (PD) is a progressive movement disorder associated with brain iron (Fe) accumulation and free radicals. Brown rice (BR) is antioxidant-rich and has been shown to ameliorate oxidative stress-induced damage. The aim of this study was to investigate the effects of BR compared to white rice (WR) on Fe-induced PD in a fruit fly model. Three-day-old male adult flies were divided into two groups: one on a normal diet and the other on Fe-diet (1 mmol/L) for 10 days to induce PD. After 10 days, the Fe-fed flies were redistributed into four groups: one on normal diet (Fe group), while the others were treated with BR (Fe + BR group), WR (Fe + WR group), or L-3,4-dihydroxyphenylalanine (L-dopa) (Fe + L-dopa group) for 5 days. Similarly, the flies initially on a normal diet were separated into four groups: one on normal diet (Control group), while the others were treated with BR (BR group), WR (WR group), or L-dopa (L-dopa group) for 5 days. Finally, Fe levels, dopamine, malonaldehyde (MDA), and antioxidant enzymes were measured, and the mRNA levels of antioxidant and Fe metabolism genes were assessed. BR significantly improved motor and cognitive functions, decreased fly head MDA and Fe levels, and increased antioxidant enzyme levels in comparison to the Fe and WR groups. Similarly, BR upregulated the mRNA levels of antioxidant genes: catalase, GPx, Nrf2, and DJ-1. The results suggest that BR could potentially reduce morbidities associated with PD possibly due to its bioactive compounds compared to WR.</p>","PeriodicalId":93878,"journal":{"name":"Applied physiology, nutrition, and metabolism = Physiologie appliquee, nutrition et metabolisme","volume":" ","pages":"1-13"},"PeriodicalIF":0.0,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142717925","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Note of appreciation. 感谢信
{"title":"Note of appreciation.","authors":"","doi":"10.1139/apnm-2024-0496","DOIUrl":"https://doi.org/10.1139/apnm-2024-0496","url":null,"abstract":"","PeriodicalId":93878,"journal":{"name":"Applied physiology, nutrition, and metabolism = Physiologie appliquee, nutrition et metabolisme","volume":"50 ","pages":"1"},"PeriodicalIF":0.0,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142985838","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
The effects of acute hot-water immersion on force steadiness and motor unit discharge rate variability in young, healthy adults.
Patrick Rodrigues, Lucas B R Orssatto, Gabriel S Trajano, Lee Wharton, Geoffrey M Minett

This study examined the effects of core and muscle temperature on force steadiness and motor unit discharge rate (MUDR) variability after a hot-water immersion session. Fifteen participants (6 women; 25 ± 6 years) completed neuromuscular assessments before and after either 42 °C (hot) or 36 °C (control) water immersion. Force steadiness was measured during knee extension, while HD-sEMG signals were recorded from vastus lateralis and medialis for MUDR variability analysis. Following water immersion, force steadiness decreased by 0.11% (p < 0.05; d = 0.38) and MUDR variability increased by 1.25% (p < 0.01; d = 0.57) potentially driven by increased muscle temperature. Elevated core temperature did not further affected these changes.

{"title":"The effects of acute hot-water immersion on force steadiness and motor unit discharge rate variability in young, healthy adults.","authors":"Patrick Rodrigues, Lucas B R Orssatto, Gabriel S Trajano, Lee Wharton, Geoffrey M Minett","doi":"10.1139/apnm-2024-0330","DOIUrl":"https://doi.org/10.1139/apnm-2024-0330","url":null,"abstract":"<p><p>This study examined the effects of core and muscle temperature on force steadiness and motor unit discharge rate (MUDR) variability after a hot-water immersion session. Fifteen participants (6 women; 25 ± 6 years) completed neuromuscular assessments before and after either 42 °C (hot) or 36 °C (control) water immersion. Force steadiness was measured during knee extension, while HD-sEMG signals were recorded from <i>vastus lateralis</i> and <i>medialis</i> for MUDR variability analysis. Following water immersion, force steadiness decreased by 0.11% (<i>p</i> < 0.05; <i>d</i> = 0.38) and MUDR variability increased by 1.25% (<i>p</i> < 0.01; <i>d</i> = 0.57) potentially driven by increased muscle temperature. Elevated core temperature did not further affected these changes.</p>","PeriodicalId":93878,"journal":{"name":"Applied physiology, nutrition, and metabolism = Physiologie appliquee, nutrition et metabolisme","volume":"50 ","pages":"1-7"},"PeriodicalIF":0.0,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143384347","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
What do Canadian universities suggest on their webpages as future career and educational pathways following completion of a kinesiology or exercise science undergraduate program? 在完成运动机能学或运动科学本科课程后,加拿大大学在其网页上建议未来的职业和教育途径是什么?
Taniya S Nagpal, Hanna Randhawa, Rebecca Pallister, Jonathon R Fowles, Myles W O'Brien

Kinesiology undergraduate programs are multidisciplinary, and graduates may navigate several post-graduate education and career pathways. This study summarized the pathways currently listed online by Canadian undergraduate programs following completion of a kinesiology or "exercise science" degree. An environmental scan was completed by reviewing Canadian undergraduate program (n = 59) webpages and their list of future pathways (n = 845). A content analysis summarized pathways into 46 common categories. The most mentioned pathway was education (n = 60), with coaching, health promotion and physiotherapy next (n = 46-48). Additional pathways included medical, allied health professions, business, and exercise training (n = 24-44). Most listed pathways likely require further training post-graduation.

运动机能学本科课程是多学科的,毕业生可以选择多种研究生教育和职业道路。这项研究总结了目前加拿大本科课程在完成运动机能学或“运动科学”学位后在线列出的途径。环境扫描通过审查加拿大本科课程(n= 59)网页及其未来路径列表(n=845)完成。一项内容分析将途径归纳为46个常见类别。提及最多的途径是教育(n=60),其次是教练、健康促进和物理治疗(n=46-48)。其他途径包括医疗、联合保健专业、商业和运动训练(n=24-44)。大多数列出的途径可能需要在毕业后进一步培训。
{"title":"What do Canadian universities suggest on their webpages as future career and educational pathways following completion of a kinesiology or exercise science undergraduate program?","authors":"Taniya S Nagpal, Hanna Randhawa, Rebecca Pallister, Jonathon R Fowles, Myles W O'Brien","doi":"10.1139/apnm-2024-0248","DOIUrl":"10.1139/apnm-2024-0248","url":null,"abstract":"<p><p>Kinesiology undergraduate programs are multidisciplinary, and graduates may navigate several post-graduate education and career pathways. This study summarized the pathways currently listed online by Canadian undergraduate programs following completion of a kinesiology or \"exercise science\" degree. An environmental scan was completed by reviewing Canadian undergraduate program (<i>n</i> = 59) webpages and their list of future pathways (<i>n</i> = 845). A content analysis summarized pathways into 46 common categories. The most mentioned pathway was education (<i>n</i> = 60), with coaching, health promotion and physiotherapy next (<i>n</i> = 46-48). Additional pathways included medical, allied health professions, business, and exercise training (<i>n</i> = 24-44). Most listed pathways likely require further training post-graduation.</p>","PeriodicalId":93878,"journal":{"name":"Applied physiology, nutrition, and metabolism = Physiologie appliquee, nutrition et metabolisme","volume":" ","pages":"1-8"},"PeriodicalIF":0.0,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142960228","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Exploring Canadian dietitians' knowledge, attitude, and practices providing culturally safe care to Muslims who fast during the month of Ramadan: a cross-sectional study. 探索加拿大营养师的知识,态度和做法提供文化安全护理穆斯林斋月期间斋戒:一项横断面研究。
Katherine A W Hillier, Hassan Vatanparast, Ginny Lane

Fasting during Ramadan involves abstaining from food and drink from dawn to dusk for 29 to 30 days, annually. Dietitians, experts in food and nutrition, play a vital role in fostering the well-being of Canadians. Given that 1 in 20 Canadians are Muslim, access to culturally safe care is essential for their health. The consumption of adequate nutrients during the non-fasting hours is important for Muslims well-being. It is unknown whether dietitians in Canada feel comfortable and knowledgeable providing safe care during Ramadan. An online survey, was developed using the World Health Organization's Knowledge Attitude and Practice Protocol, and then reviewed for content validity by six dietitians. From 5 March 2023 to 1 April 2023, 159 Canadian dietitians, from a variety of practice areas, including acute care, community health, and private practice, completed the online survey. Descriptive statistics, cross tabulations, and χ2 tests, enhanced by post hoc analyses with Bonferroni correction, were employed to determine any relationship between categorical variables and identify significant associations or differences. While most participants demonstrated an adequate understanding of Ramadan fasting practices, including its duration and restrictions, 91% reported not receiving information on how to provide culturally safe care during their university degree. Many dietitians expressed discomfort providing care (43.7%, 69/158) and lacked adequate resources (51.3%, 81/158). Among the 37% of dietitians who did offer care to Muslims (58/157), the majority felt comfortable (72.1%, 44/58). This study reveals a gap in capacity to provide culturally safe care, highlighting the need for training interventions for nutrition professionals, and curriculum for dietetics programs.

斋月期间的禁食包括每年从黎明到黄昏禁食29到30天。营养师是食品和营养方面的专家,在促进加拿大人的健康方面发挥着至关重要的作用。鉴于每20个加拿大人中就有1人是穆斯林,获得文化上安全的护理对他们的健康至关重要。在非斋戒时间摄入足够的营养对穆斯林的健康很重要。目前尚不清楚加拿大的营养师在斋月期间提供安全护理是否感到舒适和有知识。使用世界卫生组织的知识态度和实践协议开发了一项在线调查,然后由6名营养师审查内容的有效性。从2023年3月5日到2023年4月1日,159名加拿大营养师完成了在线调查,他们来自不同的执业领域,包括急症护理、社区卫生和私人执业。采用描述性统计、交叉表和卡方检验,并辅以Bonferroni校正的事后分析来确定分类变量之间的关系,并确定显著的关联或差异。虽然大多数参与者表现出对斋月禁食做法的充分理解,包括其持续时间和限制,但91%的人报告说,在他们的大学学位期间,没有收到有关如何提供文化上安全的护理的信息。许多营养师对提供护理感到不适(43.7%,69/158),缺乏足够的资源(51.3%,81/158)。在为穆斯林提供护理的37%的营养师(58/157)中,大多数人感到舒适(72.1%,44/58)。这项研究揭示了在提供文化安全护理方面的能力差距,强调了对营养专业人员的干预培训和营养项目课程的必要性。
{"title":"Exploring Canadian dietitians' knowledge, attitude, and practices providing culturally safe care to Muslims who fast during the month of Ramadan: a cross-sectional study.","authors":"Katherine A W Hillier, Hassan Vatanparast, Ginny Lane","doi":"10.1139/apnm-2024-0392","DOIUrl":"10.1139/apnm-2024-0392","url":null,"abstract":"<p><p>Fasting during Ramadan involves abstaining from food and drink from dawn to dusk for 29 to 30 days, annually. Dietitians, experts in food and nutrition, play a vital role in fostering the well-being of Canadians. Given that 1 in 20 Canadians are Muslim, access to culturally safe care is essential for their health. The consumption of adequate nutrients during the non-fasting hours is important for Muslims well-being. It is unknown whether dietitians in Canada feel comfortable and knowledgeable providing safe care during Ramadan. An online survey, was developed using the World Health Organization's Knowledge Attitude and Practice Protocol, and then reviewed for content validity by six dietitians. From 5 March 2023 to 1 April 2023, 159 Canadian dietitians, from a variety of practice areas, including acute care, community health, and private practice, completed the online survey. Descriptive statistics, cross tabulations, and <i>χ</i><sup>2</sup> tests, enhanced by post hoc analyses with Bonferroni correction, were employed to determine any relationship between categorical variables and identify significant associations or differences. While most participants demonstrated an adequate understanding of Ramadan fasting practices, including its duration and restrictions, 91% reported not receiving information on how to provide culturally safe care during their university degree. Many dietitians expressed discomfort providing care (43.7%, 69/158) and lacked adequate resources (51.3%, 81/158). Among the 37% of dietitians who did offer care to Muslims (58/157), the majority felt comfortable (72.1%, 44/58). This study reveals a gap in capacity to provide culturally safe care, highlighting the need for training interventions for nutrition professionals, and curriculum for dietetics programs.</p>","PeriodicalId":93878,"journal":{"name":"Applied physiology, nutrition, and metabolism = Physiologie appliquee, nutrition et metabolisme","volume":" ","pages":"1-10"},"PeriodicalIF":0.0,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142960211","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Nutrient intakes of Canadian children and adolescents at school by meal occasion and location of food preparation.
Emily R Ziraldo, Mavra Ahmed, Christine Mulligan, Daniel W Sellen, Mary R L'Abbé

Canadian children consume a significant proportion of daily foods at school, do not benefit from any federal school food program, and have historically inadequate diets. Assessment of dietary intakes at school can inform policy discussions for the design, funding, and delivery of school-based nutrition interventions. The objectives were to examine the most recent nationally representative dietary intake data of Canadian children at school by (i) location of food preparation, (ii) meal occasion, and (iii) as a proportion of total daily intakes. Intake data from the first day 24 h dietary recalls of the 2015 Canadian Community Health Survey-Nutrition were examined for children 4-18 years old (n = 1690). Intakes were reported by location of food preparation and meal occasion and were expressed as means and as a proportion of daily intake. At school, 98.6% of children consumed foods that did not require preparation, while 37.1% consumed foods prepared at home. Lunch and snacks were the meal occasions consumed most often at school, by 85.5% and 66.1% of children. Children consumed 32.6% of their daily energy intake and between 28.4% and 35.6% of daily nutrient intakes at school. School-based nutrition interventions for frequently consumed meal occasions, such as snack or lunch programs, that include foods lower in added sugar and sodium and higher in calcium, fibre, and iron may improve the health of Canadian children.

{"title":"Nutrient intakes of Canadian children and adolescents at school by meal occasion and location of food preparation.","authors":"Emily R Ziraldo, Mavra Ahmed, Christine Mulligan, Daniel W Sellen, Mary R L'Abbé","doi":"10.1139/apnm-2024-0027","DOIUrl":"https://doi.org/10.1139/apnm-2024-0027","url":null,"abstract":"<p><p>Canadian children consume a significant proportion of daily foods at school, do not benefit from any federal school food program, and have historically inadequate diets. Assessment of dietary intakes at school can inform policy discussions for the design, funding, and delivery of school-based nutrition interventions. The objectives were to examine the most recent nationally representative dietary intake data of Canadian children at school by (i) location of food preparation, (ii) meal occasion, and (iii) as a proportion of total daily intakes. Intake data from the first day 24 h dietary recalls of the 2015 Canadian Community Health Survey-Nutrition were examined for children 4-18 years old (<i>n</i> = 1690). Intakes were reported by location of food preparation and meal occasion and were expressed as means and as a proportion of daily intake. At school, 98.6% of children consumed foods that did not require preparation, while 37.1% consumed foods prepared at home. Lunch and snacks were the meal occasions consumed most often at school, by 85.5% and 66.1% of children. Children consumed 32.6% of their daily energy intake and between 28.4% and 35.6% of daily nutrient intakes at school. School-based nutrition interventions for frequently consumed meal occasions, such as snack or lunch programs, that include foods lower in added sugar and sodium and higher in calcium, fibre, and iron may improve the health of Canadian children.</p>","PeriodicalId":93878,"journal":{"name":"Applied physiology, nutrition, and metabolism = Physiologie appliquee, nutrition et metabolisme","volume":"50 ","pages":"1-12"},"PeriodicalIF":0.0,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143061752","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Exploring contexts for using digital food retail services in Canada: a qualitative study. 探索在加拿大使用数字食品零售服务的背景:定性研究。
Pub Date : 2025-01-01 Epub Date: 2024-09-19 DOI: 10.1139/apnm-2024-0173
Melissa A Fernandez, Jessica Dugan, Kim D Raine

This study aimed to understand contexts for buying food online with food delivery apps, meal kits, and online grocers in Canada. A total of 34 participants (24% identified as men) between the ages of 16 and 60 were interviewed over the phone. The participants were recruited through personal and professional networks, electronic word of mouth, and paid social media ads. The interviews were transcribed verbatim and thematic analysis was used to generate major themes: convenience, food literacy, and cost-effectiveness. Convenience was multifaceted, including protecting time, minimizing food preparation effort, and facilitating food access (without a vehicle, during illness and isolation, during bad weather, with mobility challenges, or while consuming drugs or alcohol). It was found that regardless of age, gender, or lifestyle, the contexts for using digital food retail services were similar. These services made food acquisition and preparation easier; however, the benefits may be at the detriment to food literacy. The added value that digital food retail services provided made up for any additional costs. This study highlighted the need for public health practitioners to consider different facets of convenience and the added value that digital food retail services offer when making healthy food shopping and preparation recommendations. Additionally, further investigation into the impacts of digital food retail on food literacy is warranted. Results from this study will be integrated into a larger survey exploring the relationship between online food purchasing behaviors and diet quality among Canadians.

本研究旨在了解在加拿大使用食品配送应用程序、餐包和在线杂货商在线购买食品的情况。共通过电话采访了 34 名年龄在 16 岁至 60 岁之间的参与者(24% 为男性)。参与者是通过个人和职业网络、电子口碑和付费社交媒体广告招募的。对访谈内容进行了逐字记录,并通过主题分析得出了主要的主题:便利性、食品知识和成本效益。便利性是多方面的,包括保护时间、最大限度地减少食物准备工作、方便获取食物(没有车辆、生病或与世隔绝、天气恶劣、行动不便、吸毒或酗酒时)。调查发现,无论年龄、性别或生活方式如何,使用数字食品零售服务的背景都是相似的。这些服务使获取和准备食物变得更加容易;然而,这些好处可能会损害食物知识的普及。数字食品零售服务提供的附加值弥补了任何额外成本。这项研究强调,公共卫生从业人员在提出健康食品购物和准备建议时,需要考虑便利性的不同方面以及数字食品零售服务提供的附加值。此外,还需要进一步调查数字食品零售对食品知识普及的影响。这项研究的结果将被纳入一项更大规模的调查中,以探索加拿大人在线食品购买行为与饮食质量之间的关系。
{"title":"Exploring contexts for using digital food retail services in Canada: a qualitative study.","authors":"Melissa A Fernandez, Jessica Dugan, Kim D Raine","doi":"10.1139/apnm-2024-0173","DOIUrl":"10.1139/apnm-2024-0173","url":null,"abstract":"<p><p>This study aimed to understand contexts for buying food online with food delivery apps, meal kits, and online grocers in Canada. A total of 34 participants (24% identified as men) between the ages of 16 and 60 were interviewed over the phone. The participants were recruited through personal and professional networks, electronic word of mouth, and paid social media ads. The interviews were transcribed verbatim and thematic analysis was used to generate major themes: convenience, food literacy, and cost-effectiveness. Convenience was multifaceted, including protecting time, minimizing food preparation effort, and facilitating food access (without a vehicle, during illness and isolation, during bad weather, with mobility challenges, or while consuming drugs or alcohol). It was found that regardless of age, gender, or lifestyle, the contexts for using digital food retail services were similar. These services made food acquisition and preparation easier; however, the benefits may be at the detriment to food literacy. The added value that digital food retail services provided made up for any additional costs. This study highlighted the need for public health practitioners to consider different facets of convenience and the added value that digital food retail services offer when making healthy food shopping and preparation recommendations. Additionally, further investigation into the impacts of digital food retail on food literacy is warranted. Results from this study will be integrated into a larger survey exploring the relationship between online food purchasing behaviors and diet quality among Canadians.</p>","PeriodicalId":93878,"journal":{"name":"Applied physiology, nutrition, and metabolism = Physiologie appliquee, nutrition et metabolisme","volume":" ","pages":"1-12"},"PeriodicalIF":0.0,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142303211","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
A reduced carbohydrate diet improves glycemic regulation in hyperglycemic older people in a retirement home: the SAGE study. 减少碳水化合物的饮食可改善养老院高血糖老年人的血糖调节:SAGE 研究。
Pub Date : 2025-01-01 Epub Date: 2024-10-04 DOI: 10.1139/apnm-2024-0277
Camille Vandenberghe, Elisabelle Hardy, Marie Christine Morin, Valérie St-Pierre, Karine Groulx, Mélanie Fortier, Daniel Tessier, Paul Leclerc, Stephen C Cunnane

Poor glucose regulation associated with gradual insulin resistance is a significant risk factor in several age-related chronic diseases. An eating plan that promotes a lower carbohydrate intake may have a beneficial effect on glucose metabolism. This study aimed to evaluate how a diet reduced in carbohydrate by 32% (RCHO) over a 2 month period would influence the metabolic profile of older individuals (N = 24) living in a retirement home (RH). A continuous glucose monitor was used to measure blood glucose during four periods: the standard diet before (baseline) and after (washout) the intervention, during the 4 initial days of the RCHO diet (RCHO-early), and the final days of the 2 month intervention (RCHO-end). The blood metabolic profile was also measured (glucose, ketones, insulin, triglycerides, and cholesterol). RCHO intake decreased average blood glucose compared to the standard diet in hyperglycemic participants: RCHO-early 7.8 ± 1.0 vs 7.5 ± 1.1 mM (p = 0.012) and RCHO-end 7.8 ± 1.0 vs 7.0 ± 0.9 mM (p = 0.050). In the hyperglycemic participants, the percentage of time spent in hyperglycemia (>10.0 mM) decreased by 50% during the RCHO-early (p = 0.012) and by 66% at RCHO-end (p  = 0.021) compared to baseline. Glycated hemoglobin was significantly lower at RCHO-end in both hyperglycemic and normoglycemic participants compared to baseline (p < 0.008). Plasma ketones increased threefold in hyperglycemic participants at RCHO-end compared to baseline (p < 0.028). This study shows that an RCHO diet has metabolic health benefits in an older population and confirms its safety, tolerability, and acceptability in an RH (NCT06022094).

与胰岛素抵抗渐进相关的葡萄糖调节能力差是多种与年龄有关的慢性疾病的重要风险因素。减少碳水化合物摄入量的饮食计划可能会对葡萄糖代谢产生有益影响。本研究旨在评估在两个月内减少 32% 碳水化合物(RCHO)的饮食会如何影响住在养老院(RH)的老年人(24 人)的代谢状况。连续血糖监测仪用于测量四个时期的血糖:干预前(基线)和干预后(冲淡)的标准饮食、RCHO 饮食的最初 4 天(RCHO-早期)以及为期 2 个月的干预的最后几天(RCHO-末期)。此外,还测量了血液代谢概况(葡萄糖、酮体、胰岛素、甘油三酯和胆固醇)。与标准饮食相比,摄入RCHO可降低高血糖参与者的平均血糖:RCHO 早期 7.8 ± 1.0 vs 7.5 ± 1.1 mM(p = 0.012),RCHO 末期 7.8 ± 1.0 vs 7.0 ± 0.9 mM(p = 0.050)。在高血糖参与者中,与基线相比,RCHO 早期(p = 0.012)和 RCHO 末期(p = 0.021)处于高血糖状态(> 10.0 mM)的时间分别减少了 50%和 66%。与基线相比,高血糖和正常血糖参与者的糖化血红蛋白在 RCHO 结束时均显著降低(p < 0.008)。与基线相比,高血糖患者在 RCHO 结束时血浆酮体增加了 3 倍(p < 0.028)。这项研究表明,RCHO 饮食对老年人群的代谢健康有益,并证实了其在 RH 中的安全性、耐受性和可接受性。(NCT06022094)。
{"title":"A reduced carbohydrate diet improves glycemic regulation in hyperglycemic older people in a retirement home: the SAGE study.","authors":"Camille Vandenberghe, Elisabelle Hardy, Marie Christine Morin, Valérie St-Pierre, Karine Groulx, Mélanie Fortier, Daniel Tessier, Paul Leclerc, Stephen C Cunnane","doi":"10.1139/apnm-2024-0277","DOIUrl":"10.1139/apnm-2024-0277","url":null,"abstract":"<p><p>Poor glucose regulation associated with gradual insulin resistance is a significant risk factor in several age-related chronic diseases. An eating plan that promotes a lower carbohydrate intake may have a beneficial effect on glucose metabolism. This study aimed to evaluate how a diet reduced in carbohydrate by 32% (RCHO) over a 2 month period would influence the metabolic profile of older individuals (<i>N</i> = 24) living in a retirement home (RH). A continuous glucose monitor was used to measure blood glucose during four periods: the standard diet before (baseline) and after (washout) the intervention, during the 4 initial days of the RCHO diet (RCHO-early), and the final days of the 2 month intervention (RCHO-end). The blood metabolic profile was also measured (glucose, ketones, insulin, triglycerides, and cholesterol). RCHO intake decreased average blood glucose compared to the standard diet in hyperglycemic participants: RCHO-early 7.8 ± 1.0 vs 7.5 ± 1.1 mM (<i>p =</i> 0.012) and RCHO-end 7.8 ± 1.0 vs 7.0 ± 0.9 mM (<i>p =</i> 0.050). In the hyperglycemic participants, the percentage of time spent in hyperglycemia (>10.0 mM) decreased by 50% during the RCHO-early (<i>p =</i> 0.012) and by 66% at RCHO-end (<i>p</i>  <i>=</i> 0.021) compared to baseline. Glycated hemoglobin was significantly lower at RCHO-end in both hyperglycemic and normoglycemic participants compared to baseline (<i>p</i> < 0.008). Plasma ketones increased threefold in hyperglycemic participants at RCHO-end compared to baseline (<i>p</i> < 0.028). This study shows that an RCHO diet has metabolic health benefits in an older population and confirms its safety, tolerability, and acceptability in an RH (NCT06022094).</p>","PeriodicalId":93878,"journal":{"name":"Applied physiology, nutrition, and metabolism = Physiologie appliquee, nutrition et metabolisme","volume":" ","pages":"1-10"},"PeriodicalIF":0.0,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142376430","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Canada-wide survey of school food programs. 全加拿大学校食品计划调查。
Pub Date : 2025-01-01 Epub Date: 2024-11-22 DOI: 10.1139/apnm-2024-0083
Annette Blais, Mavra Ahmed, Mary L'Abbé, Daniel Sellen, Vasanti Malik

Canada remains one of few Organisation for Economic Co-operation and Development (OECD) countries without a well-established nationally harmonized and funded school food program (SFP); however, the Canadian federal government recently announced the development and implementation of a national SFP that might supersede the uncoordinated patchwork of SFPs currently delivered across Canada. We designed and conducted novel survey research to systematically identify the characteristics of organization-led SFPs, building on previous research that focused on the characteristics of provincial and territorial government involvement in school food programming. An electronic survey was developed to include items deemed most relevant based on applicable literature and expert content validation, and distributed to organizations involved in the purchasing, planning, and/or preparation of school foods. Responses were categorized post hoc into the RE-AIM categories to assess SFP Reach, Effectiveness, Adoption, Implementation, and Maintenance. Analysis identified key SFP implementation characteristics (including funding source, payment model, and student eligibility), program components, SFP goals/mandates, and factors that determine what foods are served; and assessed correlations among key characteristics. Results from 67 SFPs across 10 provinces indicate considerable variability in SFP characteristics. SFP-delivering organizations reported a predominant goal of reducing student food insecurity, while nutrition and cost were cited as the main factors determining food served. Collectively, organizations were found to rely primarily on donations, while provincial funding accounted for only 30% of total funding. These findings reveal strengths and areas for improvement within Canada's current school food landscape and highlight important gaps that could be addressed with federal involvement.

加拿大仍然是经济合作与发展组织(OECD)中少数几个没有完善的全国统一和资助的学校食品计划(SFP)的国家之一;然而,加拿大联邦政府最近宣布将制定并实施一项全国性的学校食品计划,该计划可能会取代目前加拿大各地不协调的学校食品计划。我们设计并开展了一项新颖的调查研究,以系统地确定由组织牵头的 SFP 的特点,并借鉴了之前的研究,重点研究省和地区政府参与学校食品计划的特点。我们制作了一份电子调查表,其中包括根据适用文献和专家内容验证认为最相关的项目,并分发给参与采购、规划和/或准备学校食品的组织。调查结束后,调查问卷被归入 RE-AIM 类别,以评估学校食品计划的覆盖面、有效性、采用、实施和维护。分析确定了学校食品计划实施的主要特征(包括资金来源、支付模式和学生资格)、计划组成部分、学校食品计划目标/要求以及决定提供哪些食品的因素;并评估了主要特征之间的相关性。来自 10 个省的 67 个 SFP 的研究结果表明,SFP 的特征存在很大差异。提供 SFP 的组织报告称,其主要目标是减少学生的食物不安全状况,而营养和成本被认为是决定所提供食物的主要因素。总体而言,各组织主要依靠捐赠,而省级资金仅占总资金的 30%。这些发现揭示了当前学校食品领域的优势和有待改进的地方,并强调了在联邦参与下可以解决的重要差距。
{"title":"Canada-wide survey of school food programs.","authors":"Annette Blais, Mavra Ahmed, Mary L'Abbé, Daniel Sellen, Vasanti Malik","doi":"10.1139/apnm-2024-0083","DOIUrl":"10.1139/apnm-2024-0083","url":null,"abstract":"<p><p>Canada remains one of few Organisation for Economic Co-operation and Development (OECD) countries without a well-established nationally harmonized and funded school food program (SFP); however, the Canadian federal government recently announced the development and implementation of a national SFP that might supersede the uncoordinated patchwork of SFPs currently delivered across Canada. We designed and conducted novel survey research to systematically identify the characteristics of organization-led SFPs, building on previous research that focused on the characteristics of provincial and territorial government involvement in school food programming. An electronic survey was developed to include items deemed most relevant based on applicable literature and expert content validation, and distributed to organizations involved in the purchasing, planning, and/or preparation of school foods. Responses were categorized post hoc into the RE-AIM categories to assess SFP Reach, Effectiveness, Adoption, Implementation, and Maintenance. Analysis identified key SFP implementation characteristics (including funding source, payment model, and student eligibility), program components, SFP goals/mandates, and factors that determine what foods are served; and assessed correlations among key characteristics. Results from 67 SFPs across 10 provinces indicate considerable variability in SFP characteristics. SFP-delivering organizations reported a predominant goal of reducing student food insecurity, while nutrition and cost were cited as the main factors determining food served. Collectively, organizations were found to rely primarily on donations, while provincial funding accounted for only 30% of total funding. These findings reveal strengths and areas for improvement within Canada's current school food landscape and highlight important gaps that could be addressed with federal involvement.</p>","PeriodicalId":93878,"journal":{"name":"Applied physiology, nutrition, and metabolism = Physiologie appliquee, nutrition et metabolisme","volume":" ","pages":"1-11"},"PeriodicalIF":0.0,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142692882","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
期刊
Applied physiology, nutrition, and metabolism = Physiologie appliquee, nutrition et metabolisme
全部 Acc. Chem. Res. ACS Applied Bio Materials ACS Appl. Electron. Mater. ACS Appl. Energy Mater. ACS Appl. Mater. Interfaces ACS Appl. Nano Mater. ACS Appl. Polym. Mater. ACS BIOMATER-SCI ENG ACS Catal. ACS Cent. Sci. ACS Chem. Biol. ACS Chemical Health & Safety ACS Chem. Neurosci. ACS Comb. Sci. ACS Earth Space Chem. ACS Energy Lett. ACS Infect. Dis. ACS Macro Lett. ACS Mater. Lett. ACS Med. Chem. Lett. ACS Nano ACS Omega ACS Photonics ACS Sens. ACS Sustainable Chem. Eng. ACS Synth. Biol. Anal. Chem. BIOCHEMISTRY-US Bioconjugate Chem. BIOMACROMOLECULES Chem. Res. Toxicol. Chem. Rev. Chem. Mater. CRYST GROWTH DES ENERG FUEL Environ. Sci. Technol. Environ. Sci. Technol. Lett. Eur. J. Inorg. Chem. IND ENG CHEM RES Inorg. Chem. J. Agric. Food. Chem. J. Chem. Eng. Data J. Chem. Educ. J. Chem. Inf. Model. J. Chem. Theory Comput. J. Med. Chem. J. Nat. Prod. J PROTEOME RES J. Am. Chem. Soc. LANGMUIR MACROMOLECULES Mol. Pharmaceutics Nano Lett. Org. Lett. ORG PROCESS RES DEV ORGANOMETALLICS J. Org. Chem. J. Phys. Chem. J. Phys. Chem. A J. Phys. Chem. B J. Phys. Chem. C J. Phys. Chem. Lett. Analyst Anal. Methods Biomater. Sci. Catal. Sci. Technol. Chem. Commun. Chem. Soc. Rev. CHEM EDUC RES PRACT CRYSTENGCOMM Dalton Trans. Energy Environ. Sci. ENVIRON SCI-NANO ENVIRON SCI-PROC IMP ENVIRON SCI-WAT RES Faraday Discuss. Food Funct. Green Chem. Inorg. Chem. Front. Integr. Biol. J. Anal. At. Spectrom. J. Mater. Chem. A J. Mater. Chem. B J. Mater. Chem. C Lab Chip Mater. Chem. Front. Mater. Horiz. MEDCHEMCOMM Metallomics Mol. Biosyst. Mol. Syst. Des. Eng. Nanoscale Nanoscale Horiz. Nat. Prod. Rep. New J. Chem. Org. Biomol. Chem. Org. Chem. Front. PHOTOCH PHOTOBIO SCI PCCP Polym. Chem.
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
0
微信
客服QQ
Book学术公众号 扫码关注我们
反馈
×
意见反馈
请填写您的意见或建议
请填写您的手机或邮箱
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
Book学术官方微信
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术
文献互助 智能选刊 最新文献 互助须知 联系我们:info@booksci.cn
Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。
Copyright © 2023 Book学术 All rights reserved.
ghs 京公网安备 11010802042870号 京ICP备2023020795号-1