K
Katherine Gray-Donald
Researcher at McGill University
Publications - 169
Citations - 8986
Katherine Gray-Donald is an academic researcher from McGill University. The author has contributed to research in topics: Population & Body mass index. The author has an hindex of 55, co-authored 168 publications receiving 8497 citations. Previous affiliations of Katherine Gray-Donald include Montreal General Hospital & Health Canada.
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Impact of a food-based approach to improve iron nutrition of at-risk infants in northern Canada.
TL;DR: A food-based approach, promoted in a community with infants at-risk for IDA, can positively contribute to improved intake of complementary food iron as well as provide a sustainable and relevant prevention strategy.
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Community-based communication strategies to promote infant iron nutrition in northern Canada.
TL;DR: Communication strategies are a promising strategy for infant IDA prevention where appropriate food is available and Breadth of exposure to cooking activity was more limited; however, participants reported increased confidence in preparing homemade baby food.
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Insulin secretion and its association with physical activity, fitness and screen time in children
Mélanie Henderson,Mélanie Henderson,Katherine Gray-Donald,Rémi Rabasa-Lhoret,Rémi Rabasa-Lhoret,Jean-Philippe Bastard,Jean-Philippe Bastard,Tracie A. Barnett,Andrea Benedetti,Andrea Benedetti,Jean-Philippe Chaput,André J. Tremblay,Marie Lambert +12 more
TL;DR: To determine the independent associations of moderate to vigorous physical activity, fitness, screen time, and adiposity with insulin secretion in children, a large number of children were randomly assigned to either the MVPA or MVPA groups.
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Foods Offered in Quebec School Cafeterias: Do They Promote Healthy Eating Habits? Results of a Provincial Survey
TL;DR: The school eating environment changed significantly from 2002 to 2009, presumably as a result of the government action plan and the Framework Policy, and improvements must be made with respect to reducing added sugar in beverages and desserts and promoting baked rather than fried snacks.