La conciliation entre connaissances et préférences est-elle possible en matière d’alimentation ?

Racine, Eric; Prud’homme, Nathalie

doi:https://doi.org/10.7202/1066310ar

1. Gouvernement du Canada. Guide alimentaire canadien [Internet]. 2019 [page consultée le 1^er février 2019]. Disponible: https://guide-alimentaire.canada.ca/fr/.

Google Scholar

2. Michael P., Kelly M.B. Why is changing health-related behaviour so difficult? Public Health. 2016;136:109-16.

Google Scholar

3. Hitlin S. Values as the core of personal identity: Drawing links between two theories of self. Social Psychology Quarterly. 2003;66(2):118-37.

Google Scholar 10.2307/1519843

4. Mozaffarian D., Angell S.Y., Lang T., Rivera J.A. Role of government policy in nutrition-barriers to and opportunities for healthier eating. BMJ. 2018;361:k2426.

Google Scholar 10.1136/bmj.k2426

5. Bargh J.A., Chartrand T.L. The unbearable automaticity of being. American Psychologist. 1999;54(7):462.

Google Scholar 10.1037/0003-066X.54.7.462

6. Nestle M. Food politics: How the food industry influences nutrition and health. Berkeley: University of California Press; 2002. 534 p.

Google Scholar

7. Racine E. Pragmatic neuroethics: Improving treatment and understanding of the mind-brain. Cambridge: MIT Press; 2010. 290 p.

Google Scholar 10.7551/mitpress/8027.001.0001

8. Kitcher P. Science in a democratic society. Amherst: Prometheus Books; 2011. 270 p.

Google Scholar

9. Raynault M.-F., Côté D., Chartrand S. Le bon sens à la scandinave: politiques et inégalités sociales de santé. Montréal: Presses de l’Université de Montréal; 2013. 170 p.

Google Scholar

10. Paquin S., Lévesque P.-L., Fortin P. Social-démocratie 2.0: le Québec comparé aux pays scandinaves. Montréal: Les Presses de l’Université de Montréal; 2014. 369 p.

Google Scholar

11. Ravary L. Aimez-vous les pois chiches? Le Journal de Montréal [Internet]. 2019 [page consultée le 1er février 2019]. Disponible: https://www.journaldemontreal.com/2019/01/13/aimez-vous-les-pois-chiches.

Google Scholar

12. Blanchette J. L’identité d’un pois chiche. Le Devoir [Internet]. 2019 [page consultée le 1er février 2019]. Récupéré du site: https://www.ledevoir.com/opinion/chroniques/546342/le-glyphosate-aime-les-carnivores.

Google Scholar

13. Ryff C.D. Psychological well-being revisited: Advances in the science and practice of eudaimonia. Psychotherapy and Psychosomatics. 2014;83(1):10–28.

Google Scholar 10.1159/000353263

14. Mossop B. Can we be trained to like healthy foods? Scientific American [Internet]. 2011 [page consultée le 1^er février 2019]. Disponible: https://www.scientificamerican.com/article/taste-healthy-foods/.

Google Scholar

15. Carroll A. Three squares: The invention of the American meal. New York: Basic Books; 2013. 304 p.

Google Scholar

16. Penders B., Wolters A., Feskens E.F., Brouns F., Huber M., Maeckelberghe E.L.M., et al. Capable and credible? Challenging nutrition science. European Journal of Nutrition. 2017;56(6):2009-12.

Google Scholar 10.1007/s00394-017-1507-y

17. Garza C., Stover P.J., Ohlhorst S.D., Field M.S., Steinbrook R., Rowe S., et al. Best practices in nutrition science to earn and keep the public’s trust. The American Journal of Clinical Nutrition. 2019;109(1):225-43.

Google Scholar 10.1093/ajcn/nqy337

18. Collier R. Dairy research: «Real» science or marketing? Canadian Medical Association Journal. 2016;188(10):715-6.

Google Scholar 10.1503/cmaj.109-5278

19. Habermas J. La technique et la science comme « idéologie ». Paris: Gallimard; 1973 (1963). 266 p.

Google Scholar

20. Pressman P., Clemens R., Hayes W. Minimizing threats to scientific integrity. Toxicology Research and Application. 2017;1:1-3.

Google Scholar 10.1177/2397847317710211

21. Oksman O. How lobbyists made breakfast “the most important meal of the day”. The Guardian [Internet]. 2016 [page consultée le 1^er février 2019]. Disponible: https://www.theguardian.com/lifeandstyle/2016/nov/28/breakfast-health-america-kellog-food-lifestyle.

Google Scholar

22. Anderson H.A. Breakfast: A history. Lanham: AltaMira Press; 2013. 238 p.

Google Scholar

23. Aubertin M.-N., Sicotte G. Gastronomie québécoise et patrimoine. Québec: Presses de l’Université du Québec. 2013. 288 p.

Google Scholar

24. Barnard N.D., Katcher, H.I., Jenkins, D.J.A. Cohen, J., Turner-McGrievy, G. Vegetarian and vegan diets in type 2 diabetes management. Nutrition Reviews 2009; 67(5): 255–263.

Google Scholar 10.1111/j.1753-4887.2009.00198.x

25. Hu, F.B. Plant-based foods and prevention of cardiovascular disease: An overview. The American Journal of Clinical Nutrition 2003; 78(3): 544S–551S.

Google Scholar 10.1093/ajcn/78.3.544S

26. Ley, S.H., Hamdy, O., Mohan, V., Hu, F.B. Prevention and management of type 2 diabetes: Dietary components and nutritional strategies. Lancet, 2014;383(9933):1999–2007.

Google Scholar 10.1016/S0140-6736(14)60613-9

27. Ornish D. Mostly plants. American Journal of Cardiology. 2009;104(7):957-8.

Google Scholar 10.1016/j.amjcard.2009.05.031

28. Greger M., Stone G. How not to die: Discover the foods scientifically proven to prevent and reverse disease. London: Pan Macmillan; 2016. 672 p.

Google Scholar

29. Tuso P.J., Ismail M.H., Ha B.P., Bartolotto C. Nutritional update for physicians: Plant-based diets. The Permanente Journal. 2013;17(2):61-6.

Google Scholar 10.7812/TPP/12-085

30. The plant-based diet. Portland: Kaiser Permanente, 2015. 20 p.

Google Scholar

31. Desroches S., Gagnon. M.-P., Tapp S., Légaré F. Implementing shared decision-making #in nutrition clinical practice: A theory-based approach and feasibility study. Implementation Science. 2008; 3: 8.

Google Scholar 10.1186/1748-5908-3-48

32. Taylor C. The politics of recognition. Dans: Taylor C, Gutmann A, éditeurs. Multiculturalism and «the politics of recognition»: An essay with commentary. Princeton: Princeton University Press; 1992. p. 25–74.

Google Scholar 10.1515/9781400821402-004

33. Dombrowski D. The philosophy of vegetarianism. Amherst: University of Massachusetts Press; 1984. 192 p.

Google Scholar

34. Skiadas P.K., Lascaratos J.G. Dietetics in ancient Greek philosophy: Plato’s concepts of healthy diet. European Journal of Clinical Nutrition. 2001;55(7):532-7.

Google Scholar 10.1038/sj.ejcn.1601179

Parties annexes

Bibliographie

Outils de citation

Citer cet article

Exporter la notice de cet article