2020
Drivers of healthy eating in a workplace in Nepal: a qualitative study
Tamrakar D, Shrestha A, Rai A, Karmacharya BM, Malik V, Mattei J, Spiegelman D. Drivers of healthy eating in a workplace in Nepal: a qualitative study. BMJ Open 2020, 10: e031404. PMID: 32102804, PMCID: PMC7045197, DOI: 10.1136/bmjopen-2019-031404.Peer-Reviewed Original ResearchConceptsHealthy eatingHealth personnelDhulikhel Hospital-Kathmandu University HospitalHealthy foodsHospital administratorsHealthy food optionsAffordable healthy foodsFocus group discussionsUniversity HospitalHospital settingQualitative studyCapital KathmanduIndividual food preferencesHospital sitesHealth awarenessHealthy optionsHospital administrationHour shiftsEatingFood optionsGroup discussionsCafeteria operatorsLevel of educationOffice hoursThematic analysis method
2019
Glycemic Index and Microstructure Evaluation of Four Cereal Grain Foods
RamyaBai M, Wedick N, Shanmugam S, Arumugam K, Nagarajan L, Vasudevan K, Gunasekaran G, Rajagopal G, Spiegelman D, Malik V, Anjana R, Hu F, Unnikrishnan R, Willett W, Malleshi N, Njelekela M, Gimbi D, Krishnaswamy K, Henry C, Mohan V, Sudha V. Glycemic Index and Microstructure Evaluation of Four Cereal Grain Foods. Journal Of Food Science 2019, 84: 3373-3382. PMID: 31762024, DOI: 10.1111/1750-3841.14945.Peer-Reviewed Original ResearchConceptsGlycemic indexMedium glycemic indexTest foodGrain foodsCapillary blood samplesHigh glycemic indexCereal grain foodsWhole grain foodsHigh GI foodsMean ageBlood glucoseBlood samplesGI valuesGI foodsHealthy participantsSeparate occasionsHealthy optionsRegular brown riceWhole grainsStandard protocolLoss of intactnessHealthy alternativeLoss of integrityAvailable carbohydrateGlucose
2015
Comparison of International Dietary Guidelines and Food Guides in Twelve Countries across Stages of the Nutrition Transition
Mattei J, Gicevic S, Malik V, Aftosmes‐Tobio A, Spiegelman D, Willett W. Comparison of International Dietary Guidelines and Food Guides in Twelve Countries across Stages of the Nutrition Transition. The FASEB Journal 2015, 29 DOI: 10.1096/fasebj.29.1_supplement.898.36.Peer-Reviewed Original ResearchInternational dietary guidelinesDietary guidelinesFood GuideFood groupsFood group categoriesServings of cerealsPhysical activity recommendationsCereals/grainsProportion of macronutrientsWorld Health OrganizationActivity recommendationsDietary recommendationsConsumption of foodDietary practicesNutrition transitionEating habitsHealth OrganizationHealthy optionsUnfavorable foodsAdditional adviceGuidelinesSpecific recommendationsGroup categoriesAdviceGroup