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Caroline Méjean - One of the best experts on this subject based on the ideXlab platform.
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Socio-Economic and cultural disparities in diet among adolescents and young adults: a systematic review
Public Health Nutrition, 2019Co-Authors: Lucille Desbouys, Caroline Méjean, Stefaan De Henauw, Katia CastetbonAbstract:Objective: To explore dietary differences according to socio-Economic and sociocultural characteristics of adolescents and young adults. Design: A systematic review was conducted. Setting: The main search source was MEDLINE, consulted between January 2012 and March 2017. Quality of selected studies was assessed based on dietary measurement method, sample selection, socio-Economic Indicator choice and statistical modelling. Participants: Cross-sectional and longitudinal studies, assessing relationships between socio-Economic status and dietary intake (patterns, scores and food groups) in the 10- to 40-year-old general population of high-income countries, were selected. Results: Among the 7250 reports identified, forty were selected, seventeen of which were of high quality; their conclusions, related only to adolescents, were combined and presented. The most favourable dietary patterns, higher dietary scores, greater consumption of fruits, vegetables and dairy products, and lower consumption of sugary sweetened beverages and energy-dense foods, were associated with better parental socio-Economic status, particularly in terms of higher education. Migrant status was associated with plant-based patterns, greater consumption of fruits and vegetables and of sugary sweetened beverages and energy-dense foods. For the other food groups, and for young adults, very few high-quality studies were found. Conclusions: The socio-Economic gradient in adolescent diets requires confirmation by higher-grade studies of a wider set of food groups and must be extended to young adult populations. Future nutritional interventions should involve the most vulnerable adolescent populations, taking account of socio-Economic status and migration.
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Social disparities in food preparation behaviours: a DEDIPAC study
Nutrition Journal, 2017Co-Authors: Caroline Méjean, Wendy Si Hassen, Séverine Gojard, Pauline Ducrot, Aurélie Lampuré, Hans Brug, Nanna Lien, Mary Nicolaou, Michelle Holdsworth, Laura TerragniAbstract:Background The specific role of major socio-Economic Indicators in influencing food preparation behaviours could reveal distinct socio-Economic patterns, thus enabling mechanisms to be understood that contribute to social inequalities in health. This study investigated whether there was an independent association of each socio-Economic Indicator (education, occupation, income) with food preparation behaviours. Methods A total of 62,373 adults participating in the web-based NutriNet-Santé cohort study were included in our cross-sectional analyses. Cooking skills, preparation from scratch and kitchen equipment were assessed using a 0–10-point score; frequency of meal preparation, enjoyment of cooking and willingness to cook better/more frequently were categorical variables. Independent associations between socio-Economic factors (education, income and occupation) and food preparation behaviours were assessed using analysis of covariance and logistic regression models stratified by sex. The models simultaneously included the three socio-Economic Indicators, adjusting for age, household composition and whether or not they were the main cook in the household. Results Participants with the lowest education, the lowest income group and female manual and office workers spent more time preparing food daily than participants with the highest education, those with the highest income and managerial staff ( P
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Social disparities in food preparation behaviours: a DEDIPAC study
Nutrition Journal, 2017Co-Authors: Caroline Méjean, Wendy Si Hassen, Séverine Gojard, Pauline Ducrot, Aurélie Lampuré, Hans Brug, Nanna Lien, Mary Nicolaou, Michelle Holdsworth, Laura TerragniAbstract:Background The specific role of major socio-Economic Indicators in influencing food preparation behaviours could reveal distinct socio-Economic patterns, thus enabling mechanisms to be understood that contribute to social inequalities in health. This study investigated whether there was an independent association of each socio-Economic Indicator (education, occupation, income) with food preparation behaviours. Methods A total of 62,373 adults participating in the web-based NutriNet-Santé cohort study were included in our cross-sectional analyses. Cooking skills, preparation from scratch and kitchen equipment were assessed using a 0–10-point score; frequency of meal preparation, enjoyment of cooking and willingness to cook better/more frequently were categorical variables. Independent associations between socio-Economic factors (education, income and occupation) and food preparation behaviours were assessed using analysis of covariance and logistic regression models stratified by sex. The models simultaneously included the three socio-Economic Indicators, adjusting for age, household composition and whether or not they were the main cook in the household. Results Participants with the lowest education, the lowest income group and female manual and office workers spent more time preparing food daily than participants with the highest education, those with the highest income and managerial staff (P < 0.0001). The lowest educated individuals were more likely to be non-cooks than those with the highest education level (Women: OR = 3.36 (1.69;6.69); Men: OR = 1.83 (1.07;3.16)) while female manual and office workers and the never-employed were less likely to be non-cooks (OR = 0.52 (0.28;0.97); OR = 0.30 (0.11;0.77)). Female manual and office workers had lower scores of preparation from scratch and were less likely to want to cook more frequently than managerial staff (P < 0.001 and P < 0.001). Women belonging to the lowest income group had a lower score of kitchen equipment (P < 0.0001) and were less likely to enjoy cooking meal daily (OR = 0.68 (0.45;0.86)) than those with the highest income. Conclusion Lowest socio-Economic groups, particularly women, spend more time preparing food than high socioEconomic groups. However, female manual and office workers used less raw or fresh ingredients to prepare meals than managerial staff. In the unfavourable context in France with reduced time spent preparing meals over last decades, our findings showed socioEconomic disparities in food preparation behaviours in women, whereas few differences were observed in men.
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Socio-Economic Indicators are independently associated with intake of animal foods in French adults
Public Health Nutrition, 2016Co-Authors: Caroline Méjean, Wendy Si Hassen, Christelle Lecossais, Benjamin Allès, Sandrine Péneau, Serge Hercberg, Katia CastetbonAbstract:Objective :The specific role of major socio-Economic Indicators (education, occupation, income) in influencing consumer choice of animal foods (AF) intake could reveal distinct socio-Economic facets, thus enabling elucidation of mechanisms leading to social inequalities in health. We investigated the independent association of each Indicator with intake of different AF and their effect modification. Design : Cross-sectional study. AF intake was estimated using three 24 h dietary records. Associations between socio-Economic factors and AF intake and interactions between socio-Economic Indicators were assessed using ANCOVA adjusted for age and energy intake. Analyses were performed separately for men and women, since gender interactions were found. Setting : France. Subjects : Adults (n 92 036) participating in the NutriNet-Santé Study. Results : Low educated persons had higher intake of red meat (+9-12 g/d), processed meat (+6-9 g/d) and poultry (for men, +7 g/d) than those with a higher education level. Percentage of fish consumers was lower in individuals of the lowest income class compared with those in higher classes. Manual workers had a higher intake of cream desserts (for men, +14 g/d) than managerial staff. Few significant interactions were found. In stratified analyses, persons with the highest income consumed more yoghurt than those who had lower income, only in low educated individuals. Conclusions : Socio-Economic disparities in AF intake varied according to the socio-Economic Indicator, suggesting the specific influence of each Indicator on AF intake. In particular, lower education was associated with higher intake of red and processed meats and cream desserts, and had an effect modification on the relationship between income and AF intake.
Hyundon Shin - One of the best experts on this subject based on the ideXlab platform.
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development of reservoir Economic Indicator for barnett shale gas potential evaluation based on the reservoir and hydraulic fracturing parameters
Journal of Natural Gas Science and Engineering, 2019Co-Authors: Viet Nguyenle, Hyundon ShinAbstract:Abstract The general Economics or productivity potential of shale gas projects are strongly related to the reservoir characteristics and completion quality. This study proposed a framework for the development of an Economic Indicator for evaluating the Economics of a shale gas project based on the reservoir parameters, hydraulic fracturing parameters, and various gas price scenarios. Nine key parameters were selected as the most influential factors through a sensitivity analysis study: the reservoir pressure, reservoir thickness, porosity, permeability, initial gas saturation, adsorbed gas content, fracture half-length, fracture conductivity, and fracture spacing. A total 87 simulation cases were modeled and simulated based on the key parameters, whose ranges were based on the Barnett shale reservoir properties to define the relationship between the net present value (NPV) of a well along with the reservoir properties and hydraulic fracturing qualities. An Indicator-based multivariate exponential function was then developed in terms of the key parameters. A strong correlation was observed between the Economic Indicator (SREI) and the NPV of a shale gas project. The parameters in the developed Indicator were then divided by their base values to develop a dimensionless Indicator. The dimensionless Economic Indicator was incorporated with a range of gas prices from $2 to $8 USD/Mcf to develop a dynamic Economic Indicator called the SREI_D. The results showed that value of SREI_D should be greater than 1.088 for a gas well in Barnett shale reservoir to be Economically feasible, which shows a positive NPV. The results from the cross-validation test indicated that SREI_D can properly describe the relationship between the NPV of a shale gas well and the reservoir parameters and hydraulic fracturing parameters. The proposed Economic Indicator is a useful tool for identifying sweet spots in a shale gas reservoir. Furthermore, the use of SREI_D is efficient and convenient, and the proposed Indicator can be used to identify the Economic feasibility of a shale gas well for various gas price scenarios without calculating the NPV. The results of this study can be extended as a general Economic Indicator for major shale gas basins in the USA or in other countries.
Laura Terragni - One of the best experts on this subject based on the ideXlab platform.
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Social disparities in food preparation behaviours: a DEDIPAC study
Nutrition Journal, 2017Co-Authors: Caroline Méjean, Wendy Si Hassen, Séverine Gojard, Pauline Ducrot, Aurélie Lampuré, Hans Brug, Nanna Lien, Mary Nicolaou, Michelle Holdsworth, Laura TerragniAbstract:Background The specific role of major socio-Economic Indicators in influencing food preparation behaviours could reveal distinct socio-Economic patterns, thus enabling mechanisms to be understood that contribute to social inequalities in health. This study investigated whether there was an independent association of each socio-Economic Indicator (education, occupation, income) with food preparation behaviours. Methods A total of 62,373 adults participating in the web-based NutriNet-Santé cohort study were included in our cross-sectional analyses. Cooking skills, preparation from scratch and kitchen equipment were assessed using a 0–10-point score; frequency of meal preparation, enjoyment of cooking and willingness to cook better/more frequently were categorical variables. Independent associations between socio-Economic factors (education, income and occupation) and food preparation behaviours were assessed using analysis of covariance and logistic regression models stratified by sex. The models simultaneously included the three socio-Economic Indicators, adjusting for age, household composition and whether or not they were the main cook in the household. Results Participants with the lowest education, the lowest income group and female manual and office workers spent more time preparing food daily than participants with the highest education, those with the highest income and managerial staff ( P
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Social disparities in food preparation behaviours: a DEDIPAC study
Nutrition Journal, 2017Co-Authors: Caroline Méjean, Wendy Si Hassen, Séverine Gojard, Pauline Ducrot, Aurélie Lampuré, Hans Brug, Nanna Lien, Mary Nicolaou, Michelle Holdsworth, Laura TerragniAbstract:Background The specific role of major socio-Economic Indicators in influencing food preparation behaviours could reveal distinct socio-Economic patterns, thus enabling mechanisms to be understood that contribute to social inequalities in health. This study investigated whether there was an independent association of each socio-Economic Indicator (education, occupation, income) with food preparation behaviours. Methods A total of 62,373 adults participating in the web-based NutriNet-Santé cohort study were included in our cross-sectional analyses. Cooking skills, preparation from scratch and kitchen equipment were assessed using a 0–10-point score; frequency of meal preparation, enjoyment of cooking and willingness to cook better/more frequently were categorical variables. Independent associations between socio-Economic factors (education, income and occupation) and food preparation behaviours were assessed using analysis of covariance and logistic regression models stratified by sex. The models simultaneously included the three socio-Economic Indicators, adjusting for age, household composition and whether or not they were the main cook in the household. Results Participants with the lowest education, the lowest income group and female manual and office workers spent more time preparing food daily than participants with the highest education, those with the highest income and managerial staff (P < 0.0001). The lowest educated individuals were more likely to be non-cooks than those with the highest education level (Women: OR = 3.36 (1.69;6.69); Men: OR = 1.83 (1.07;3.16)) while female manual and office workers and the never-employed were less likely to be non-cooks (OR = 0.52 (0.28;0.97); OR = 0.30 (0.11;0.77)). Female manual and office workers had lower scores of preparation from scratch and were less likely to want to cook more frequently than managerial staff (P < 0.001 and P < 0.001). Women belonging to the lowest income group had a lower score of kitchen equipment (P < 0.0001) and were less likely to enjoy cooking meal daily (OR = 0.68 (0.45;0.86)) than those with the highest income. Conclusion Lowest socio-Economic groups, particularly women, spend more time preparing food than high socioEconomic groups. However, female manual and office workers used less raw or fresh ingredients to prepare meals than managerial staff. In the unfavourable context in France with reduced time spent preparing meals over last decades, our findings showed socioEconomic disparities in food preparation behaviours in women, whereas few differences were observed in men.
Serji N Amirkhanian - One of the best experts on this subject based on the ideXlab platform.
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life cycle assessment and life cycle cost analysis of recycled solid waste materials in highway pavement a review
Journal of Cleaner Production, 2019Co-Authors: Jin Li, Feipeng Xiao, Lanfang Zhang, Serji N AmirkhanianAbstract:Abstract Highway pavement construction with recycled solid waste materials had become a sustainable topic of great concern recently, due to the potential environmental and Economic benefits behind. This review focused on the emerging Life Cycle Assessment (LCA) and Life Cycle Cost Analysis (LCCA) studies concerning the recycling of solid waste in highway pavement. Firstly, based on the existing studies, the application of most recycled solid waste materials (e.g. recycled asphalt pavement, steel slag and coal fly ash) in highway pavement performed satisfactorily from the environmental and Economic perspectives, concretely manifested in the reduction of energy consumption, greenhouse gas emissions, costs and other Indicators. However, several factors, such as lengthened transport distance of recycled waste solid materials and potential leaching of heavy metals, might hinder the recycling. Moreover, it was necessary to pay more attention to pavement use phase, allocation procedure and transport distance of recycled solid waste materials, which had significant impacts on LCA result. In terms of existing LCCAs, the importance of analysis period and discount rate was highlighted and the most practical Economic Indicator was Net Present Value (NPV). For future study, allocation was still an important issue for future LCA studies and further sensitivity analyses could focus on the selection of transport modes (in LCA), analysis periods and discount rates (in LCCA). Meanwhile, future research should emphasis on the recycling of solid waste in pavement maintenance and rehabilitation projects rather than new construction. A multi-criteria assessment integrated LCA and LCCA as well as other considerations (e.g. an advanced risk assessment) was recommended to determine the most sustainable recycling scenarios.
Katia Castetbon - One of the best experts on this subject based on the ideXlab platform.
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Socio-Economic and cultural disparities in diet among adolescents and young adults: a systematic review
Public Health Nutrition, 2019Co-Authors: Lucille Desbouys, Caroline Méjean, Stefaan De Henauw, Katia CastetbonAbstract:Objective: To explore dietary differences according to socio-Economic and sociocultural characteristics of adolescents and young adults. Design: A systematic review was conducted. Setting: The main search source was MEDLINE, consulted between January 2012 and March 2017. Quality of selected studies was assessed based on dietary measurement method, sample selection, socio-Economic Indicator choice and statistical modelling. Participants: Cross-sectional and longitudinal studies, assessing relationships between socio-Economic status and dietary intake (patterns, scores and food groups) in the 10- to 40-year-old general population of high-income countries, were selected. Results: Among the 7250 reports identified, forty were selected, seventeen of which were of high quality; their conclusions, related only to adolescents, were combined and presented. The most favourable dietary patterns, higher dietary scores, greater consumption of fruits, vegetables and dairy products, and lower consumption of sugary sweetened beverages and energy-dense foods, were associated with better parental socio-Economic status, particularly in terms of higher education. Migrant status was associated with plant-based patterns, greater consumption of fruits and vegetables and of sugary sweetened beverages and energy-dense foods. For the other food groups, and for young adults, very few high-quality studies were found. Conclusions: The socio-Economic gradient in adolescent diets requires confirmation by higher-grade studies of a wider set of food groups and must be extended to young adult populations. Future nutritional interventions should involve the most vulnerable adolescent populations, taking account of socio-Economic status and migration.
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Socio-Economic Indicators are independently associated with intake of animal foods in French adults
Public Health Nutrition, 2016Co-Authors: Caroline Méjean, Wendy Si Hassen, Christelle Lecossais, Benjamin Allès, Sandrine Péneau, Serge Hercberg, Katia CastetbonAbstract:Objective :The specific role of major socio-Economic Indicators (education, occupation, income) in influencing consumer choice of animal foods (AF) intake could reveal distinct socio-Economic facets, thus enabling elucidation of mechanisms leading to social inequalities in health. We investigated the independent association of each Indicator with intake of different AF and their effect modification. Design : Cross-sectional study. AF intake was estimated using three 24 h dietary records. Associations between socio-Economic factors and AF intake and interactions between socio-Economic Indicators were assessed using ANCOVA adjusted for age and energy intake. Analyses were performed separately for men and women, since gender interactions were found. Setting : France. Subjects : Adults (n 92 036) participating in the NutriNet-Santé Study. Results : Low educated persons had higher intake of red meat (+9-12 g/d), processed meat (+6-9 g/d) and poultry (for men, +7 g/d) than those with a higher education level. Percentage of fish consumers was lower in individuals of the lowest income class compared with those in higher classes. Manual workers had a higher intake of cream desserts (for men, +14 g/d) than managerial staff. Few significant interactions were found. In stratified analyses, persons with the highest income consumed more yoghurt than those who had lower income, only in low educated individuals. Conclusions : Socio-Economic disparities in AF intake varied according to the socio-Economic Indicator, suggesting the specific influence of each Indicator on AF intake. In particular, lower education was associated with higher intake of red and processed meats and cream desserts, and had an effect modification on the relationship between income and AF intake.
