Mariette Gerber
Biographic Data
| ID | 5457663 |
|---|---|
| NAME | Mariette Gerber |
| GIVEN NAMES | Mariette |
| FAMILY NAME | Gerber |
| SIGNATURE | GERBER M |
| AFFILIATIONS | Inserm |
| VERIFIED | No |
| TOTAL WORKS | 6 |
| TOTAL CITATIONS | 2 |
| WORKS AS AUTHOR | 6 |
| WORKS AS EDITOR | 0 |
| FIRST PUBLICATION YEAR | 2001 |
| LATEST PUBLICATION YEAR | 2006 |
| H-INDEX | 1 |
Meal patterns and cooking practices in Southern France and Central England
Objective To evaluate whether meal patterns and cooking practices in Central England and Mediterranean France conform to popular stereotypes, eating together as a household, preparation of meals, food purchasing patterns, cooking practices and eating out were investigated. Design Cross-sectional studies conducted simultaneously in April 2001 using self-administered postal questionnaires. Setting England (Nottingham, East Midlands) and France (Mon…
Qualitative methods to evaluate Mediterranean diet in adults
Objective To fulfil a comprehensive approach to consumption, which is necessary to characterise food habits and their relationship to diseases, using a diet quality index (DQI) developed for a Mediterranean region (Med-DQI). Setting A cross-sectional nutritional survey provided the data for the construction of the DQI. Subjects A representative sample made up of 964 subjects from a French Mediterranean area, Hérault département. Methods Foods suc…
Meal patterns and cooking practices in Southern France and Central England
Some of the study's findings confirm popular stereotypes of French and English food cultures, as the importance of the convivial aspects of eating, as well as more traditional practices such as cooking meals from basic ingredients, structured mealtimes and less between-meal snacking, remain more prominent within the French population. This may contribute to the differences in prevalence of obesity seen between the two countries
Factors determining the nutrition transition in two Mediterranean islands
Objective To examine and analyse consumption changes over time of 24 food items between Sardinia and Malta. Setting The data were collected in 2001 in Sardinia and 2002 in Malta. Design A structured qualitative questionnaire, articulated around four main themes: food supply, transformation, preparation and consumption habits, was administered by face-to-face interviews with the help of a local person. It encompassed mainly open-ended questions, w…
Comparison between Sardinia and Malta
Diet profiles in a population sample from Mediterranean southern France
Objective A Mediterranean diet quality index (MDQI) was devised to give an overall assessment of dietary habits and to identify groups at risk. Design The MDQI was based on scores given for selected levels of consumption of selected nutrients and foods. Setting Mediterranean southern France. Subjects The sample included 473 men and 491 women in three age classes recruited at random. Results Only 9.5% of men, 9.0% of women, 4.7% of 20–34 year old …
Diet profiles in a population sample from Mediterranean southern France
Objective A Mediterranean diet quality index (MDQI) was devised to give an overall assessment of dietary habits and to identify groups at risk. Design The MDQI was based on scores given for selected levels of consumption of selected nutrients and foods. Setting Mediterranean southern France. Subjects The sample included 473 men and 491 women in three age classes recruited at random. Results Only 9.5% of men, 9.0% of women, 4.7% of 20–34 year old …
Factors determining the nutrition transition in two Mediterranean islands
Objective To examine and analyse consumption changes over time of 24 food items between Sardinia and Malta. Setting The data were collected in 2001 in Sardinia and 2002 in Malta. Design A structured qualitative questionnaire, articulated around four main themes: food supply, transformation, preparation and consumption habits, was administered by face-to-face interviews with the help of a local person. It encompassed mainly open-ended questions, w…
Comparison between Sardinia and Malta
Meal patterns and cooking practices in Southern France and Central England
Objective To evaluate whether meal patterns and cooking practices in Central England and Mediterranean France conform to popular stereotypes, eating together as a household, preparation of meals, food purchasing patterns, cooking practices and eating out were investigated. Design Cross-sectional studies conducted simultaneously in April 2001 using self-administered postal questionnaires. Setting England (Nottingham, East Midlands) and France (Mon…
Qualitative methods to evaluate Mediterranean diet in adults
Objective To fulfil a comprehensive approach to consumption, which is necessary to characterise food habits and their relationship to diseases, using a diet quality index (DQI) developed for a Mediterranean region (Med-DQI). Setting A cross-sectional nutritional survey provided the data for the construction of the DQI. Subjects A representative sample made up of 964 subjects from a French Mediterranean area, Hérault département. Methods Foods suc…
Meal patterns and cooking practices in Southern France and Central England
Some of the study's findings confirm popular stereotypes of French and English food cultures, as the importance of the convivial aspects of eating, as well as more traditional practices such as cooking meals from basic ingredients, structured mealtimes and less between-meal snacking, remain more prominent within the French population. This may contribute to the differences in prevalence of obesity seen between the two countries
Geography (6 works) · Medicine (6 works) · Nutritional Studies and Diet (5 works) · Sociology (5 works) · Archaeology (4 works) · Diet and metabolism studies (4 works) · Environmental health (4 works) · Mediterranean climate (4 works) · Demography (3 works) · Demography (3 works)