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Sophie Bucher Della Torre
sophie.bucher
339685515
Bucher Della Torre
Sophie
sophie.bucher@hesge.ch
fr
2
On
On
Id
339685515{"id":7683151,"role":"RP","display":false,"displayRole":true,"displayFinancialPartner":true,"displayAcademicPartner":true,"displayProfessionalPartner":true,"collaborator":"sophie.bucher","project":{"translations":{"fr":{"id":21254,"title":"Analysis of microbiota variations in industry workers working different shifts and impact of a nutritional intervention","description":"Goal: To describe the variations of the gut microbiota composition in shift workers\r\nacross three different rotating weekly shifts (morning, afternoon, night) and to measure\r\nthe impact of a 3-week walnuts supplementation intervention consisting in a controlled\r\nexperimental study.\r\nBackground: Shift workers face an increased risk of developing chronic diseases due to\r\ninternal desynchronization of their circadian rhythms and sub-optimal lifestyle\r\nbehaviors (including diet) related to the constraints of their schedules. Recent studies\r\nhave highlighted that bacteria from the gut microbiota (GM) also exhibit daily\r\noscillations and have observed a reciprocal influence between circadian rhythms of the\r\nGM and its host. GM composition influences the host's health and an imbalance\r\nbetween bacterial phyla, the major lineages bacterial species, is associated with\r\nmetabolic diseases. Therefore, a change in GM composition may be an additional\r\nmechanism explaining shift workers' impaired health. To date, however, it is unknown\r\nto what extent working in shifts influences the GM composition, nor if interventions\r\ncould mitigate these potential changes.\r\nMethods: This study includes an observational phase and an intervention phase. In\r\nthe 1st observational phase of the study, 18 participants working 3x8 rotating shifts in\r\nan industrial setting (rotating weekly shifts in the morning, afternoon and night) will\r\ncollect stool samples at the start (Monday) and the end (Friday) of each type of shift,\r\nwhile monitoring their food intakes using an online food record. In the second\r\ninterventional phase, participants will consume, in addition of their habitual food\r\nintake, a daily serving of 30g of walnut known for their prebiotic effect and potential to\r\nenhance beneficial bacterial species. Participants will collect stool samples and monitor\r\ntheir food intake similarly as in the observational phase. Using a within-person design,\r\nthe composition of GM, based on the relative abundance of phyla analyzed using a 16S\r\nrRNA sequencing approach, will be compared within and between shifts as well as pre\r\nand post-intervention.\r\n\r\nStrengths of the project: This study will be the first to describe the variations of the gut\r\nmicrobiota composition in shift workers across three different rotating weekly shifts\r\nwhile monitoring food intake and evaluating the impact of a dietary intervention.\r\nCombining these assessments with a particular population (shift workers) and an\r\nintervention that does not involve any pharmaceuticals is uncommon, yet respond to\r\nthe necessity of assessing 'real life' dietary interventions.\r\nPerspectives: We expect this project to clarify the impact of shift working on the gut\r\nmicrobiota composition and to measure the impact of a nutritional intervention to\r\nmitigate negative changes in GM composition. Such knowledge is essential in clarifying\r\nmicrobiota's role in the risk of chronic disease observed in shift workers and set the\r\nbasis for future studies and for preventive interventions targeting the GM.\r\n\r\n"},"en":{"id":21255,"title":"Analysis of microbiota variations in industry workers working different shifts and impact of a nutritional intervention","description":"Goal: To describe the variations of the gut microbiota composition in shift workers\r\nacross three different rotating weekly shifts (morning, afternoon, night) and to measure\r\nthe impact of a 3-week walnuts supplementation intervention consisting in a controlled\r\nexperimental study.\r\nBackground: Shift workers face an increased risk of developing chronic diseases due to\r\ninternal desynchronization of their circadian rhythms and sub-optimal lifestyle\r\nbehaviors (including diet) related to the constraints of their schedules. Recent studies\r\nhave highlighted that bacteria from the gut microbiota (GM) also exhibit daily\r\noscillations and have observed a reciprocal influence between circadian rhythms of the\r\nGM and its host. GM composition influences the host's health and an imbalance\r\nbetween bacterial phyla, the major lineages bacterial species, is associated with\r\nmetabolic diseases. Therefore, a change in GM composition may be an additional\r\nmechanism explaining shift workers' impaired health. To date, however, it is unknown\r\nto what extent working in shifts influences the GM composition, nor if interventions\r\ncould mitigate these potential changes.\r\nMethods: This study includes an observational phase and an intervention phase. In\r\nthe 1st observational phase of the study, 18 participants working 3x8 rotating shifts in\r\nan industrial setting (rotating weekly shifts in the morning, afternoon and night) will\r\ncollect stool samples at the start (Monday) and the end (Friday) of each type of shift,\r\nwhile monitoring their food intakes using an online food record. In the second\r\ninterventional phase, participants will consume, in addition of their habitual food\r\nintake, a daily serving of 30g of walnut known for their prebiotic effect and potential to\r\nenhance beneficial bacterial species. Participants will collect stool samples and monitor\r\ntheir food intake similarly as in the observational phase. Using a within-person design,\r\nthe composition of GM, based on the relative abundance of phyla analyzed using a 16S\r\nrRNA sequencing approach, will be compared within and between shifts as well as pre\r\nand post-intervention.\r\n\r\nStrengths of the project: This study will be the first to describe the variations of the gut\r\nmicrobiota composition in shift workers across three different rotating weekly shifts\r\nwhile monitoring food intake and evaluating the impact of a dietary intervention.\r\nCombining these assessments with a particular population (shift workers) and an\r\nintervention that does not involve any pharmaceuticals is uncommon, yet respond to\r\nthe necessity of assessing 'real life' dietary interventions.\r\nPerspectives: We expect this project to clarify the impact of shift working on the gut\r\nmicrobiota composition and to measure the impact of a nutritional intervention to\r\nmitigate negative changes in GM composition. Such knowledge is essential in clarifying\r\nmicrobiota's role in the risk of chronic disease observed in shift workers and set the\r\nbasis for future studies and for preventive interventions targeting the GM.\r\n\r\n"},"de":{"id":21256,"title":"Analysis of microbiota variations in industry workers working different shifts and impact of a nutritional intervention","description":"Goal: To describe the variations of the gut microbiota composition in shift workers\r\nacross three different rotating weekly shifts (morning, afternoon, night) and to measure\r\nthe impact of a 3-week walnuts supplementation intervention consisting in a controlled\r\nexperimental study.\r\nBackground: Shift workers face an increased risk of developing chronic diseases due to\r\ninternal desynchronization of their circadian rhythms and sub-optimal lifestyle\r\nbehaviors (including diet) related to the constraints of their schedules. Recent studies\r\nhave highlighted that bacteria from the gut microbiota (GM) also exhibit daily\r\noscillations and have observed a reciprocal influence between circadian rhythms of the\r\nGM and its host. GM composition influences the host's health and an imbalance\r\nbetween bacterial phyla, the major lineages bacterial species, is associated with\r\nmetabolic diseases. Therefore, a change in GM composition may be an additional\r\nmechanism explaining shift workers' impaired health. To date, however, it is unknown\r\nto what extent working in shifts influences the GM composition, nor if interventions\r\ncould mitigate these potential changes.\r\nMethods: This study includes an observational phase and an intervention phase. In\r\nthe 1st observational phase of the study, 18 participants working 3x8 rotating shifts in\r\nan industrial setting (rotating weekly shifts in the morning, afternoon and night) will\r\ncollect stool samples at the start (Monday) and the end (Friday) of each type of shift,\r\nwhile monitoring their food intakes using an online food record. In the second\r\ninterventional phase, participants will consume, in addition of their habitual food\r\nintake, a daily serving of 30g of walnut known for their prebiotic effect and potential to\r\nenhance beneficial bacterial species. Participants will collect stool samples and monitor\r\ntheir food intake similarly as in the observational phase. Using a within-person design,\r\nthe composition of GM, based on the relative abundance of phyla analyzed using a 16S\r\nrRNA sequencing approach, will be compared within and between shifts as well as pre\r\nand post-intervention.\r\n\r\nStrengths of the project: This study will be the first to describe the variations of the gut\r\nmicrobiota composition in shift workers across three different rotating weekly shifts\r\nwhile monitoring food intake and evaluating the impact of a dietary intervention.\r\nCombining these assessments with a particular population (shift workers) and an\r\nintervention that does not involve any pharmaceuticals is uncommon, yet respond to\r\nthe necessity of assessing 'real life' dietary interventions.\r\nPerspectives: We expect this project to clarify the impact of shift working on the gut\r\nmicrobiota composition and to measure the impact of a nutritional intervention to\r\nmitigate negative changes in GM composition. Such knowledge is essential in clarifying\r\nmicrobiota's role in the risk of chronic disease observed in shift workers and set the\r\nbasis for future studies and for preventive interventions targeting the GM.\r\n\r\n"}},"id":106018,"acronym":"Gut microbiota of shiftworkers_SPARK","mainTitle":"Analysis of microbiota variations in industry workers working different shifts and impact of a nutritional intervention","mainDescription":"Goal: To describe the variations of the gut microbiota composition in shift workers\r\nacross three different rotating weekly shifts (morning, afternoon, night) and to measure\r\nthe impact of a 3-week walnuts supplementation intervention consisting in a controlled\r\nexperimental study.\r\nBackground: Shift workers face an increased risk of developing chronic diseases due to\r\ninternal desynchronization of their circadian rhythms and sub-optimal lifestyle\r\nbehaviors (including diet) related to the constraints of their schedules. Recent studies\r\nhave highlighted that bacteria from the gut microbiota (GM) also exhibit daily\r\noscillations and have observed a reciprocal influence between circadian rhythms of the\r\nGM and its host. GM composition influences the host's health and an imbalance\r\nbetween bacterial phyla, the major lineages bacterial species, is associated with\r\nmetabolic diseases. Therefore, a change in GM composition may be an additional\r\nmechanism explaining shift workers' impaired health. To date, however, it is unknown\r\nto what extent working in shifts influences the GM composition, nor if interventions\r\ncould mitigate these potential changes.\r\nMethods: This study includes an observational phase and an intervention phase. In\r\nthe 1st observational phase of the study, 18 participants working 3x8 rotating shifts in\r\nan industrial setting (rotating weekly shifts in the morning, afternoon and night) will\r\ncollect stool samples at the start (Monday) and the end (Friday) of each type of shift,\r\nwhile monitoring their food intakes using an online food record. In the second\r\ninterventional phase, participants will consume, in addition of their habitual food\r\nintake, a daily serving of 30g of walnut known for their prebiotic effect and potential to\r\nenhance beneficial bacterial species. Participants will collect stool samples and monitor\r\ntheir food intake similarly as in the observational phase. Using a within-person design,\r\nthe composition of GM, based on the relative abundance of phyla analyzed using a 16S\r\nrRNA sequencing approach, will be compared within and between shifts as well as pre\r\nand post-intervention.\r\n\r\nStrengths of the project: This study will be the first to describe the variations of the gut\r\nmicrobiota composition in shift workers across three different rotating weekly shifts\r\nwhile monitoring food intake and evaluating the impact of a dietary intervention.\r\nCombining these assessments with a particular population (shift workers) and an\r\nintervention that does not involve any pharmaceuticals is uncommon, yet respond to\r\nthe necessity of assessing 'real life' dietary interventions.\r\nPerspectives: We expect this project to clarify the impact of shift working on the gut\r\nmicrobiota composition and to measure the impact of a nutritional intervention to\r\nmitigate negative changes in GM composition. Such knowledge is essential in clarifying\r\nmicrobiota's role in the risk of chronic disease observed in shift workers and set the\r\nbasis for future studies and for preventive interventions targeting the GM.\r\n\r\n","value":"138350.00","finished":true,"pilier":6,"url":null,"keywords":null,"disciplines":[],"axes":[],"partners":[{"id":1815732,"name":null,"confidential":false,"types":[{"id":2,"code":"TER"},{"id":5,"code":"TERRAIN"}],"institution":"HUG","class":"professionnel"}],"collaborators":[{"id":7683151,"role":"RP","display":false,"displayRole":true,"displayFinancialPartner":true,"displayAcademicPartner":true,"displayProfessionalPartner":true,"collaborator":"sophie.bucher","project":106018},{"id":7683152,"role":"ME","display":false,"displayRole":true,"displayFinancialPartner":true,"displayAcademicPartner":true,"displayProfessionalPartner":true,"collaborator":"aurelien.clerc1","project":106018}],"dataHub":true,"startAt":"2020-09-01T00:00:00+02:00","endAt":"2022-05-31T00:00:00+02:00","fundingSource":"Sant\u00e9; FNS; Sant\u00e9","publications":[],"projectUrl":null,"repo_name":null}}{"id":7677844,"role":"RP","display":false,"displayRole":true,"displayFinancialPartner":true,"displayAcademicPartner":true,"displayProfessionalPartner":true,"collaborator":"sophie.bucher","project":{"translations":{"fr":{"id":9472,"title":"Application Sportvex","description":"La fili\u00e8re N&D a \u00e9t\u00e9 mandat\u00e9e pour le d\u00e9veloppement du contenu nutritionnel d'une application pour smartphone.\r\nLe principe est le suivant: le-la participant-e fait glisser des ic\u00f4nes repr\u00e9sentants les aliments\/boissons habituellement consomm\u00e9s au petit d\u00e9jeuner, au repas de midi (possibilit\u00e9 d'entrer 3 types de menus) et au repas du soir (idem midi), puis indique des consommations \u00e9ventuelles (collations, grignotages) entre les repas, ainsi que des boissons consomm\u00e9es. Il s'agit d'indications grossi\u00e8res et une adaptation des quantit\u00e9s est possible. Notre mission est de d\u00e9finir dans un premier temps une liste des \u00e9l\u00e9ments (mets, aliments) propos\u00e9s dans l'application et parmi lesquels le-la participant-e fera une s\u00e9lection pour cr\u00e9er sa propre \"journ\u00e9e alimentaire type\". Par la suite, notre t\u00e2che sera de d\u00e9finir, en collaboration avec la Soci\u00e9t\u00e9 Suisse de Nutrition, les \u00e9l\u00e9ments sur lesquels un feedback sera donn\u00e9 au-\u00e0 la participant-e et de cr\u00e9er des r\u00e9ponses-type orient\u00e9es \"solutions\" en guise de feedback. Objectifs\r\n 1. \u00ab Journ\u00e9e alimentaire type \u00bb du-de la participant-e\r\n 2. Feedback nutritionnel pratique et cibl\u00e9\/adapt\u00e9"},"en":{"id":9473,"title":"Application Sportvex","description":"La fili\u00e8re N&D a \u00e9t\u00e9 mandat\u00e9e pour le d\u00e9veloppement du contenu nutritionnel d'une application pour smartphone.\r\nLe principe est le suivant: le-la participant-e fait glisser des ic\u00f4nes repr\u00e9sentants les aliments\/boissons habituellement consomm\u00e9s au petit d\u00e9jeuner, au repas de midi (possibilit\u00e9 d'entrer 3 types de menus) et au repas du soir (idem midi), puis indique des consommations \u00e9ventuelles (collations, grignotages) entre les repas, ainsi que des boissons consomm\u00e9es. Il s'agit d'indications grossi\u00e8res et une adaptation des quantit\u00e9s est possible. Notre mission est de d\u00e9finir dans un premier temps une liste des \u00e9l\u00e9ments (mets, aliments) propos\u00e9s dans l'application et parmi lesquels le-la participant-e fera une s\u00e9lection pour cr\u00e9er sa propre \"journ\u00e9e alimentaire type\". Par la suite, notre t\u00e2che sera de d\u00e9finir, en collaboration avec la Soci\u00e9t\u00e9 Suisse de Nutrition, les \u00e9l\u00e9ments sur lesquels un feedback sera donn\u00e9 au-\u00e0 la participant-e et de cr\u00e9er des r\u00e9ponses-type orient\u00e9es \"solutions\" en guise de feedback. Objectifs\r\n 1. \u00ab Journ\u00e9e alimentaire type \u00bb du-de la participant-e\r\n 2. Feedback nutritionnel pratique et cibl\u00e9\/adapt\u00e9"},"de":{"id":9474,"title":"Application Sportvex","description":"La fili\u00e8re N&D a \u00e9t\u00e9 mandat\u00e9e pour le d\u00e9veloppement du contenu nutritionnel d'une application pour smartphone.\r\nLe principe est le suivant: le-la participant-e fait glisser des ic\u00f4nes repr\u00e9sentants les aliments\/boissons habituellement consomm\u00e9s au petit d\u00e9jeuner, au repas de midi (possibilit\u00e9 d'entrer 3 types de menus) et au repas du soir (idem midi), puis indique des consommations \u00e9ventuelles (collations, grignotages) entre les repas, ainsi que des boissons consomm\u00e9es. Il s'agit d'indications grossi\u00e8res et une adaptation des quantit\u00e9s est possible. Notre mission est de d\u00e9finir dans un premier temps une liste des \u00e9l\u00e9ments (mets, aliments) propos\u00e9s dans l'application et parmi lesquels le-la participant-e fera une s\u00e9lection pour cr\u00e9er sa propre \"journ\u00e9e alimentaire type\". Par la suite, notre t\u00e2che sera de d\u00e9finir, en collaboration avec la Soci\u00e9t\u00e9 Suisse de Nutrition, les \u00e9l\u00e9ments sur lesquels un feedback sera donn\u00e9 au-\u00e0 la participant-e et de cr\u00e9er des r\u00e9ponses-type orient\u00e9es \"solutions\" en guise de feedback. Objectifs\r\n 1. \u00ab Journ\u00e9e alimentaire type \u00bb du-de la participant-e\r\n 2. Feedback nutritionnel pratique et cibl\u00e9\/adapt\u00e9"}},"id":50790,"acronym":"Appli_Sportvex","mainTitle":"Application Sportvex","mainDescription":"La fili\u00e8re N&D a \u00e9t\u00e9 mandat\u00e9e pour le d\u00e9veloppement du contenu nutritionnel d'une application pour smartphone.\r\nLe principe est le suivant: le-la participant-e fait glisser des ic\u00f4nes repr\u00e9sentants les aliments\/boissons habituellement consomm\u00e9s au petit d\u00e9jeuner, au repas de midi (possibilit\u00e9 d'entrer 3 types de menus) et au repas du soir (idem midi), puis indique des consommations \u00e9ventuelles (collations, grignotages) entre les repas, ainsi que des boissons consomm\u00e9es. Il s'agit d'indications grossi\u00e8res et une adaptation des quantit\u00e9s est possible. Notre mission est de d\u00e9finir dans un premier temps une liste des \u00e9l\u00e9ments (mets, aliments) propos\u00e9s dans l'application et parmi lesquels le-la participant-e fera une s\u00e9lection pour cr\u00e9er sa propre \"journ\u00e9e alimentaire type\". Par la suite, notre t\u00e2che sera de d\u00e9finir, en collaboration avec la Soci\u00e9t\u00e9 Suisse de Nutrition, les \u00e9l\u00e9ments sur lesquels un feedback sera donn\u00e9 au-\u00e0 la participant-e et de cr\u00e9er des r\u00e9ponses-type orient\u00e9es \"solutions\" en guise de feedback. Objectifs\r\n 1. \u00ab Journ\u00e9e alimentaire type \u00bb du-de la participant-e\r\n 2. Feedback nutritionnel pratique et cibl\u00e9\/adapt\u00e9","value":"10000.00","finished":true,"pilier":6,"url":null,"keywords":null,"disciplines":[],"axes":[],"partners":[{"id":1814355,"name":"","confidential":false,"types":[{"id":3,"code":"RP"},{"id":4,"code":"CO"}],"institution":"Sant\u00e9","class":"academique"},{"id":1814356,"name":null,"confidential":false,"types":[{"id":2,"code":"TER"},{"id":5,"code":"TERRAIN"}],"institution":"SUVA","class":"professionnel"},{"id":1814357,"name":null,"confidential":false,"types":[{"id":2,"code":"TER"},{"id":5,"code":"TERRAIN"}],"institution":"Migros Vaud","class":"professionnel"},{"id":1814358,"name":null,"confidential":false,"types":[{"id":2,"code":"TER"},{"id":5,"code":"TERRAIN"}],"institution":"Soci\u00e9t\u00e9 suisse de nutrition - SSN","class":"professionnel"},{"id":1814359,"name":"Bucher Della Torre Sophie","confidential":false,"types":[{"id":3,"code":"RP"},{"id":4,"code":"CO"}],"institution":"Sant\u00e9","class":"academique"}],"collaborators":[{"id":7677843,"role":"ME","display":false,"displayRole":true,"displayFinancialPartner":true,"displayAcademicPartner":true,"displayProfessionalPartner":true,"collaborator":"raphael.reinert","project":50790},{"id":7677844,"role":"RP","display":false,"displayRole":true,"displayFinancialPartner":true,"displayAcademicPartner":true,"displayProfessionalPartner":true,"collaborator":"sophie.bucher","project":50790}],"dataHub":true,"startAt":"2015-03-01T00:00:00+01:00","endAt":"2015-12-31T00:00:00+01:00","fundingSource":"Office F\u00e9d\u00e9ral de la Sant\u00e9 Publique; Association Sportvex","publications":[],"projectUrl":null,"repo_name":null}}{"id":6126537,"role":"RP","display":false,"displayRole":true,"displayFinancialPartner":true,"displayAcademicPartner":true,"displayProfessionalPartner":true,"collaborator":"sophie.bucher","project":{"translations":{"fr":{"id":11083,"title":"Expertise de recherche pour l'\u00e9valuation de l'impact du programme \u00ab Collations saines \u00e0 la r\u00e9cr\u00e9 \u00bb","description":"Evaluer l'impact de la mise en place d'une r\u00e9glementation sur la qualit\u00e9 nutritionnelle des collations apport\u00e9es en classe par les \u00e9l\u00e8ves de 1P \u00e0 4P, par rapport \u00e0 une intervention sans r\u00e8glement ou une absence d'intervention, et en regard des ressources investies\r\nPREMIERS REQUERANTES : SDBT ET IC : REPARTITION DES FONDS 50-50"},"en":{"id":11084,"title":"Expertise de recherche pour l'\u00e9valuation de l'impact du programme \u00ab Collations saines \u00e0 la r\u00e9cr\u00e9 \u00bb","description":"Evaluer l'impact de la mise en place d'une r\u00e9glementation sur la qualit\u00e9 nutritionnelle des collations apport\u00e9es en classe par les \u00e9l\u00e8ves de 1P \u00e0 4P, par rapport \u00e0 une intervention sans r\u00e8glement ou une absence d'intervention, et en regard des ressources investies\r\nPREMIERS REQUERANTES : SDBT ET IC : REPARTITION DES FONDS 50-50"},"de":{"id":11085,"title":"Expertise de recherche pour l'\u00e9valuation de l'impact du programme \u00ab Collations saines \u00e0 la r\u00e9cr\u00e9 \u00bb","description":"Evaluer l'impact de la mise en place d'une r\u00e9glementation sur la qualit\u00e9 nutritionnelle des collations apport\u00e9es en classe par les \u00e9l\u00e8ves de 1P \u00e0 4P, par rapport \u00e0 une intervention sans r\u00e8glement ou une absence d'intervention, et en regard des ressources investies\r\nPREMIERS REQUERANTES : SDBT ET IC : REPARTITION DES FONDS 50-50"}},"id":72798,"acronym":"Collations saines_SSEJ","mainTitle":"Expertise de recherche pour l'\u00e9valuation de l'impact du programme \u00ab Collations saines \u00e0 la r\u00e9cr\u00e9 \u00bb","mainDescription":"Evaluer l'impact de la mise en place d'une r\u00e9glementation sur la qualit\u00e9 nutritionnelle des collations apport\u00e9es en classe par les \u00e9l\u00e8ves de 1P \u00e0 4P, par rapport \u00e0 une intervention sans r\u00e8glement ou une absence d'intervention, et en regard des ressources investies\r\nPREMIERS REQUERANTES : SDBT ET IC : REPARTITION DES FONDS 50-50","value":"38220.00","finished":true,"pilier":6,"url":null,"keywords":null,"disciplines":[],"axes":[],"partners":[{"id":1434711,"name":"","confidential":false,"types":[{"id":3,"code":"RP"},{"id":4,"code":"CO"}],"institution":"Sant\u00e9","class":"academique"},{"id":1434712,"name":null,"confidential":false,"types":[{"id":2,"code":"TER"},{"id":5,"code":"TERRAIN"}],"institution":"Service sant\u00e9 jeunesse","class":"professionnel"},{"id":1434713,"name":"Bucher Della Torre Sophie","confidential":false,"types":[{"id":3,"code":"RP"},{"id":4,"code":"CO"}],"institution":"Sant\u00e9","class":"academique"}],"collaborators":[{"id":6126535,"role":"ME","display":true,"displayRole":true,"displayFinancialPartner":true,"displayAcademicPartner":true,"displayProfessionalPartner":true,"collaborator":"isabelle.carrard","project":72798},{"id":6126536,"role":"ME","display":false,"displayRole":true,"displayFinancialPartner":true,"displayAcademicPartner":true,"displayProfessionalPartner":true,"collaborator":"jeremy.cela","project":72798},{"id":6126537,"role":"RP","display":false,"displayRole":true,"displayFinancialPartner":true,"displayAcademicPartner":true,"displayProfessionalPartner":true,"collaborator":"sophie.bucher","project":72798}],"dataHub":true,"startAt":"2017-01-01T00:00:00+01:00","endAt":"2018-12-31T00:00:00+01:00","fundingSource":"Direction g\u00e9n\u00e9rale de la sant\u00e9","publications":[],"projectUrl":null,"repo_name":null}}{"id":6126111,"role":"RP","display":false,"displayRole":true,"displayFinancialPartner":true,"displayAcademicPartner":true,"displayProfessionalPartner":true,"collaborator":"sophie.bucher","project":{"translations":{"fr":{"id":7327,"title":"Improving adolescent's eating habits through environmental interventions","description":"Traditionally, healthy eating promotion programs have been conducted at the individual level, based on behavioral theories and relied on individual responsibility. Impact of today's obesogenic food environment is however so strong that more and more emphasis needs to be placed on interventions aiming to facilitate healthy choices by individuals.\r\nAdolescent and young adults' eating habits follow trends observed in the population: low fruit and vegetable intake, and high fat and added sugar intake. Increasing autonomy in their personal organization and at the financial level is specific to this age group and impacts directly eating choices. As lifestyle\r\nhabits are settling down at this age, adolescence is a crucial period for healthy eating promotion. While several programs target young children and their caregivers in Switzerland, adolescents and young adults benefit from only few measures.\r\nIn school cafeterias, local initiatives emerge from personal motivation of stakeholders. For example, the 'Fourchette verte' label is accessible in 9 cantons and insures the offer of one healthy and balanced meal in the cafeteria. However, larger changes are needed for the entire cafeteria offer, including all menus, snacks, desserts and drinks.\r\nThe overall goal of this project is to improve adolescents' eating habits by evaluating facilitating measures aiming to increase healthy eating choices."},"en":{"id":7328,"title":"Improving adolescent's eating habits through environmental interventions","description":"Traditionally, healthy eating promotion programs have been conducted at the individual level, based on behavioral theories and relied on individual responsibility. Impact of today's obesogenic food environment is however so strong that more and more emphasis needs to be placed on interventions aiming to facilitate healthy choices by individuals.\r\nAdolescent and young adults' eating habits follow trends observed in the population: low fruit and vegetable intake, and high fat and added sugar intake. Increasing autonomy in their personal organization and at the financial level is specific to this age group and impacts directly eating choices. As lifestyle\r\nhabits are settling down at this age, adolescence is a crucial period for healthy eating promotion. While several programs target young children and their caregivers in Switzerland, adolescents and young adults benefit from only few measures.\r\nIn school cafeterias, local initiatives emerge from personal motivation of stakeholders. For example, the 'Fourchette verte' label is accessible in 9 cantons and insures the offer of one healthy and balanced meal in the cafeteria. However, larger changes are needed for the entire cafeteria offer, including all menus, snacks, desserts and drinks.\r\nThe overall goal of this project is to improve adolescents' eating habits by evaluating facilitating measures aiming to increase healthy eating choices."},"de":{"id":7329,"title":"Improving adolescent's eating habits through environmental interventions","description":"Traditionally, healthy eating promotion programs have been conducted at the individual level, based on behavioral theories and relied on individual responsibility. Impact of today's obesogenic food environment is however so strong that more and more emphasis needs to be placed on interventions aiming to facilitate healthy choices by individuals.\r\nAdolescent and young adults' eating habits follow trends observed in the population: low fruit and vegetable intake, and high fat and added sugar intake. Increasing autonomy in their personal organization and at the financial level is specific to this age group and impacts directly eating choices. As lifestyle\r\nhabits are settling down at this age, adolescence is a crucial period for healthy eating promotion. While several programs target young children and their caregivers in Switzerland, adolescents and young adults benefit from only few measures.\r\nIn school cafeterias, local initiatives emerge from personal motivation of stakeholders. For example, the 'Fourchette verte' label is accessible in 9 cantons and insures the offer of one healthy and balanced meal in the cafeteria. However, larger changes are needed for the entire cafeteria offer, including all menus, snacks, desserts and drinks.\r\nThe overall goal of this project is to improve adolescents' eating habits by evaluating facilitating measures aiming to increase healthy eating choices."}},"id":37614,"acronym":"PNR69 Ado","mainTitle":"Improving adolescent's eating habits through environmental interventions","mainDescription":"Traditionally, healthy eating promotion programs have been conducted at the individual level, based on behavioral theories and relied on individual responsibility. Impact of today's obesogenic food environment is however so strong that more and more emphasis needs to be placed on interventions aiming to facilitate healthy choices by individuals.\r\nAdolescent and young adults' eating habits follow trends observed in the population: low fruit and vegetable intake, and high fat and added sugar intake. Increasing autonomy in their personal organization and at the financial level is specific to this age group and impacts directly eating choices. As lifestyle\r\nhabits are settling down at this age, adolescence is a crucial period for healthy eating promotion. While several programs target young children and their caregivers in Switzerland, adolescents and young adults benefit from only few measures.\r\nIn school cafeterias, local initiatives emerge from personal motivation of stakeholders. For example, the 'Fourchette verte' label is accessible in 9 cantons and insures the offer of one healthy and balanced meal in the cafeteria. However, larger changes are needed for the entire cafeteria offer, including all menus, snacks, desserts and drinks.\r\nThe overall goal of this project is to improve adolescents' eating habits by evaluating facilitating measures aiming to increase healthy eating choices.","value":"11000.00","finished":true,"pilier":6,"url":null,"keywords":null,"disciplines":[],"axes":[],"partners":[{"id":1434560,"name":"","confidential":false,"types":[{"id":3,"code":"RP"},{"id":4,"code":"CO"}],"institution":"Sant\u00e9","class":"academique"}],"collaborators":[{"id":6126111,"role":"RP","display":false,"displayRole":true,"displayFinancialPartner":true,"displayAcademicPartner":true,"displayProfessionalPartner":true,"collaborator":"sophie.bucher","project":37614}],"dataHub":true,"startAt":"2013-04-10T00:00:00+02:00","endAt":"2013-05-30T00:00:00+02:00","fundingSource":"HES-SO Rectorat","publications":[],"projectUrl":null,"repo_name":null}}{"id":6123996,"role":"RP","display":false,"displayRole":true,"displayFinancialPartner":true,"displayAcademicPartner":true,"displayProfessionalPartner":true,"collaborator":"sophie.bucher","project":{"translations":{"fr":{"id":7513,"title":"Conception et d\u00e9veloppement d'une application pour Smartphone destin\u00e9e \u00e0 lister la consommation alimentaire","description":"Il n'existe, \u00e0 ce jour, aucune application pour Smartphone permettant de collecter les consommations alimentaires d'un individu. Un tel outil remplacerait la version papier d'un journal alimentaire avec un gain de temps, de pr\u00e9cision et de fiabilit\u00e9. Les applications existantes ont des vis\u00e9es th\u00e9rapeutiques et offrent un feed-back incompatible avec les objectifs de recherche ou d'\u00e9pid\u00e9miologie nutritionnelle. Notre projet a pour but de d\u00e9velopper une telle application. Les principales \u00e9tapes sont d'\u00e9tablir les listes d'aliments et de portions, de d\u00e9finir le cahier des charges de l'application, d'en d\u00e9velopper ses aspects techniques et le valider aupr\u00e8s d'un \u00e9chantillon h\u00e9t\u00e9rog\u00e8ne. "},"en":{"id":7514,"title":"Conception et d\u00e9veloppement d'une application pour Smartphone destin\u00e9e \u00e0 lister la consommation alimentaire","description":"Il n'existe, \u00e0 ce jour, aucune application pour Smartphone permettant de collecter les consommations alimentaires d'un individu. Un tel outil remplacerait la version papier d'un journal alimentaire avec un gain de temps, de pr\u00e9cision et de fiabilit\u00e9. Les applications existantes ont des vis\u00e9es th\u00e9rapeutiques et offrent un feed-back incompatible avec les objectifs de recherche ou d'\u00e9pid\u00e9miologie nutritionnelle. Notre projet a pour but de d\u00e9velopper une telle application. Les principales \u00e9tapes sont d'\u00e9tablir les listes d'aliments et de portions, de d\u00e9finir le cahier des charges de l'application, d'en d\u00e9velopper ses aspects techniques et le valider aupr\u00e8s d'un \u00e9chantillon h\u00e9t\u00e9rog\u00e8ne. "},"de":{"id":7515,"title":"Conception et d\u00e9veloppement d'une application pour Smartphone destin\u00e9e \u00e0 lister la consommation alimentaire","description":"Il n'existe, \u00e0 ce jour, aucune application pour Smartphone permettant de collecter les consommations alimentaires d'un individu. Un tel outil remplacerait la version papier d'un journal alimentaire avec un gain de temps, de pr\u00e9cision et de fiabilit\u00e9. Les applications existantes ont des vis\u00e9es th\u00e9rapeutiques et offrent un feed-back incompatible avec les objectifs de recherche ou d'\u00e9pid\u00e9miologie nutritionnelle. Notre projet a pour but de d\u00e9velopper une telle application. Les principales \u00e9tapes sont d'\u00e9tablir les listes d'aliments et de portions, de d\u00e9finir le cahier des charges de l'application, d'en d\u00e9velopper ses aspects techniques et le valider aupr\u00e8s d'un \u00e9chantillon h\u00e9t\u00e9rog\u00e8ne. "}},"id":38453,"acronym":"Journal alimentaire pour Smartphone ","mainTitle":"Conception et d\u00e9veloppement d'une application pour Smartphone destin\u00e9e \u00e0 lister la consommation alimentaire","mainDescription":"Il n'existe, \u00e0 ce jour, aucune application pour Smartphone permettant de collecter les consommations alimentaires d'un individu. Un tel outil remplacerait la version papier d'un journal alimentaire avec un gain de temps, de pr\u00e9cision et de fiabilit\u00e9. Les applications existantes ont des vis\u00e9es th\u00e9rapeutiques et offrent un feed-back incompatible avec les objectifs de recherche ou d'\u00e9pid\u00e9miologie nutritionnelle. Notre projet a pour but de d\u00e9velopper une telle application. Les principales \u00e9tapes sont d'\u00e9tablir les listes d'aliments et de portions, de d\u00e9finir le cahier des charges de l'application, d'en d\u00e9velopper ses aspects techniques et le valider aupr\u00e8s d'un \u00e9chantillon h\u00e9t\u00e9rog\u00e8ne. ","value":"60538.35","finished":true,"pilier":6,"url":null,"keywords":null,"disciplines":[],"axes":[],"partners":[],"collaborators":[{"id":6123994,"role":"ME","display":true,"displayRole":true,"displayFinancialPartner":true,"displayAcademicPartner":true,"displayProfessionalPartner":true,"collaborator":"isabelle.carrard","project":38453},{"id":6123995,"role":"ME","display":false,"displayRole":true,"displayFinancialPartner":true,"displayAcademicPartner":true,"displayProfessionalPartner":true,"collaborator":"maaike.kruseman","project":38453},{"id":6123996,"role":"RP","display":false,"displayRole":true,"displayFinancialPartner":true,"displayAcademicPartner":true,"displayProfessionalPartner":true,"collaborator":"sophie.bucher","project":38453},{"id":6123997,"role":"ME","display":false,"displayRole":true,"displayFinancialPartner":true,"displayAcademicPartner":true,"displayProfessionalPartner":true,"collaborator":"eddy.farina","project":38453}],"dataHub":true,"startAt":"2014-03-01T00:00:00+01:00","endAt":"2015-12-01T00:00:00+01:00","fundingSource":"HES-SO Rectorat; Sant\u00e9; Sant\u00e9","publications":[],"projectUrl":null,"repo_name":null}}{"id":6109495,"role":"RP","display":false,"displayRole":true,"displayFinancialPartner":true,"displayAcademicPartner":true,"displayProfessionalPartner":true,"collaborator":"sophie.bucher","project":{"translations":{"fr":{"id":21233,"title":"Veggies4myHeart ' digital game to promote vegetable consumption in preschool children","description":"Project description and objectives The consumption of vegetables is particularly low in childhood, despite all the scientific evidence that associates their consumption with a lower risk of chronic diseases, in particular obesity(1'4). In Portugal, the data presented by the National Food Survey in 2017, reveal that 52.7% of individuals do not consume more than 400g \/ day of fruit and vegetables, and in children this percentage of non-compliance increases to 68.9%, standing out a lower consumption of vegetables compared to fruit(5). One of the World Health Organization's priorities for reducing obesity before the age of 5 is the promotion of healthy foods, such as vegetables(6). In Portugal, nutrition education instruments to promote the consumption of vegetables at preschool age are scarce and their effectiveness is unknown. The main objective of this project is to promote the consumption of vegetables in children of preschool age and to compare the efficacy of the digital game Veggies4myHeart in consumption, preferences and knowledge about vegetables, in Portuguese and Swiss children. For this purpose, it is proposed to conduct nutrition education sessions with children of preschool age, using instruments created specifically for this audience and including the tasting of vegetables in each session. In each kindergarten class, an initial assessment of the consumption of five vegetables (cucumber, carrot, red cabbage, lettuce and tomato) is carried out, as well as an assessment of the knowledge and preferences related to these foods. After this evaluation, five education sessions are held, with special emphasis on each of these vegetables in each of the sessions. One week after the last session, a final assessment of children's consumption, knowledge and preferences towards these vegetables is carried out. For the education sessions, will be used a digital game created specifically for this project."},"en":{"id":21234,"title":"Veggies4myHeart ' digital game to promote vegetable consumption in preschool children","description":"Project description and objectives The consumption of vegetables is particularly low in childhood, despite all the scientific evidence that associates their consumption with a lower risk of chronic diseases, in particular obesity(1'4). In Portugal, the data presented by the National Food Survey in 2017, reveal that 52.7% of individuals do not consume more than 400g \/ day of fruit and vegetables, and in children this percentage of non-compliance increases to 68.9%, standing out a lower consumption of vegetables compared to fruit(5). One of the World Health Organization's priorities for reducing obesity before the age of 5 is the promotion of healthy foods, such as vegetables(6). In Portugal, nutrition education instruments to promote the consumption of vegetables at preschool age are scarce and their effectiveness is unknown. The main objective of this project is to promote the consumption of vegetables in children of preschool age and to compare the efficacy of the digital game Veggies4myHeart in consumption, preferences and knowledge about vegetables, in Portuguese and Swiss children. For this purpose, it is proposed to conduct nutrition education sessions with children of preschool age, using instruments created specifically for this audience and including the tasting of vegetables in each session. In each kindergarten class, an initial assessment of the consumption of five vegetables (cucumber, carrot, red cabbage, lettuce and tomato) is carried out, as well as an assessment of the knowledge and preferences related to these foods. After this evaluation, five education sessions are held, with special emphasis on each of these vegetables in each of the sessions. One week after the last session, a final assessment of children's consumption, knowledge and preferences towards these vegetables is carried out. For the education sessions, will be used a digital game created specifically for this project."},"de":{"id":21235,"title":"Veggies4myHeart ' digital game to promote vegetable consumption in preschool children","description":"Project description and objectives The consumption of vegetables is particularly low in childhood, despite all the scientific evidence that associates their consumption with a lower risk of chronic diseases, in particular obesity(1'4). In Portugal, the data presented by the National Food Survey in 2017, reveal that 52.7% of individuals do not consume more than 400g \/ day of fruit and vegetables, and in children this percentage of non-compliance increases to 68.9%, standing out a lower consumption of vegetables compared to fruit(5). One of the World Health Organization's priorities for reducing obesity before the age of 5 is the promotion of healthy foods, such as vegetables(6). In Portugal, nutrition education instruments to promote the consumption of vegetables at preschool age are scarce and their effectiveness is unknown. The main objective of this project is to promote the consumption of vegetables in children of preschool age and to compare the efficacy of the digital game Veggies4myHeart in consumption, preferences and knowledge about vegetables, in Portuguese and Swiss children. For this purpose, it is proposed to conduct nutrition education sessions with children of preschool age, using instruments created specifically for this audience and including the tasting of vegetables in each session. In each kindergarten class, an initial assessment of the consumption of five vegetables (cucumber, carrot, red cabbage, lettuce and tomato) is carried out, as well as an assessment of the knowledge and preferences related to these foods. After this evaluation, five education sessions are held, with special emphasis on each of these vegetables in each of the sessions. One week after the last session, a final assessment of children's consumption, knowledge and preferences towards these vegetables is carried out. For the education sessions, will be used a digital game created specifically for this project."}},"id":106085,"acronym":"Veggies4myHeart_CH_Portuguese academic project","mainTitle":"Veggies4myHeart ' digital game to promote vegetable consumption in preschool children","mainDescription":"Project description and objectives The consumption of vegetables is particularly low in childhood, despite all the scientific evidence that associates their consumption with a lower risk of chronic diseases, in particular obesity(1'4). In Portugal, the data presented by the National Food Survey in 2017, reveal that 52.7% of individuals do not consume more than 400g \/ day of fruit and vegetables, and in children this percentage of non-compliance increases to 68.9%, standing out a lower consumption of vegetables compared to fruit(5). One of the World Health Organization's priorities for reducing obesity before the age of 5 is the promotion of healthy foods, such as vegetables(6). In Portugal, nutrition education instruments to promote the consumption of vegetables at preschool age are scarce and their effectiveness is unknown. The main objective of this project is to promote the consumption of vegetables in children of preschool age and to compare the efficacy of the digital game Veggies4myHeart in consumption, preferences and knowledge about vegetables, in Portuguese and Swiss children. For this purpose, it is proposed to conduct nutrition education sessions with children of preschool age, using instruments created specifically for this audience and including the tasting of vegetables in each session. In each kindergarten class, an initial assessment of the consumption of five vegetables (cucumber, carrot, red cabbage, lettuce and tomato) is carried out, as well as an assessment of the knowledge and preferences related to these foods. After this evaluation, five education sessions are held, with special emphasis on each of these vegetables in each of the sessions. One week after the last session, a final assessment of children's consumption, knowledge and preferences towards these vegetables is carried out. For the education sessions, will be used a digital game created specifically for this project.","value":"23799.60","finished":true,"pilier":6,"url":null,"keywords":null,"disciplines":[],"axes":[],"partners":[],"collaborators":[{"id":6109495,"role":"RP","display":false,"displayRole":true,"displayFinancialPartner":true,"displayAcademicPartner":true,"displayProfessionalPartner":true,"collaborator":"sophie.bucher","project":106085},{"id":6109496,"role":"ME","display":false,"displayRole":true,"displayFinancialPartner":true,"displayAcademicPartner":true,"displayProfessionalPartner":true,"collaborator":"flavia.negro","project":106085},{"id":6109497,"role":"ME","display":false,"displayRole":true,"displayFinancialPartner":true,"displayAcademicPartner":true,"displayProfessionalPartner":true,"collaborator":"sara.hernande","project":106085}],"dataHub":true,"startAt":"2020-09-01T00:00:00+02:00","endAt":"2022-12-31T00:00:00+01:00","fundingSource":"HES-SO Rectorat; Sant\u00e9; Sant\u00e9","publications":[],"projectUrl":null,"repo_name":null}}{"id":6099948,"role":"ME","display":false,"displayRole":true,"displayFinancialPartner":true,"displayAcademicPartner":true,"displayProfessionalPartner":true,"collaborator":"sophie.bucher","project":{"translations":{"fr":{"id":19958,"title":"Pr\u00e9vention des troubles du comportement alimentaire chez les \u00e9tudiantes \u00e0 risque\u00a0: adaptation et \u00e9valuation de deux interventions en Suisse romande (HEIDI BP-HW)","description":"Pr\u00e9sentation: Ce projet a pour but d'adapter et d'\u00e9valuer deux interventions de pr\u00e9vention des troubles du comportement alimentaire (TCA) aupr\u00e8s d'une population d'\u00e9tudiantes. Les deux interventions choisies sont bas\u00e9es sur des techniques de dissonance cognitive d'une part, et de gestion saine du poids d'autre part. Elles ont fait leur preuve aux Etats-Unis. Comme la pr\u00e9vention des TCA est inexistante en Suisse romande, d\u00e9velopper des interventions efficaces est important.\r\nObjectifs: traduire et adapter les deux interventions; conduire une premi\u00e8re \u00e9tude pilote pour les ajuster et ajuster la m\u00e9thodologie; conduire une \u00e9tude d'efficacit\u00e9 qui fournira des donn\u00e9es n\u00e9cessaires \u00e0 une demande de fonds aupr\u00e8s d'une instance externe.\r\nMoyens requis: temps de professeurs et temps d'assistants, frais annexe voir budget"},"en":{"id":19959,"title":"Pr\u00e9vention des troubles du comportement alimentaire chez les \u00e9tudiantes \u00e0 risque\u00a0: adaptation et \u00e9valuation de deux interventions en Suisse romande (HEIDI BP-HW)","description":"Pr\u00e9sentation: Ce projet a pour but d'adapter et d'\u00e9valuer deux interventions de pr\u00e9vention des troubles du comportement alimentaire (TCA) aupr\u00e8s d'une population d'\u00e9tudiantes. Les deux interventions choisies sont bas\u00e9es sur des techniques de dissonance cognitive d'une part, et de gestion saine du poids d'autre part. Elles ont fait leur preuve aux Etats-Unis. Comme la pr\u00e9vention des TCA est inexistante en Suisse romande, d\u00e9velopper des interventions efficaces est important.\r\nObjectifs: traduire et adapter les deux interventions; conduire une premi\u00e8re \u00e9tude pilote pour les ajuster et ajuster la m\u00e9thodologie; conduire une \u00e9tude d'efficacit\u00e9 qui fournira des donn\u00e9es n\u00e9cessaires \u00e0 une demande de fonds aupr\u00e8s d'une instance externe.\r\nMoyens requis: temps de professeurs et temps d'assistants, frais annexe voir budget"},"de":{"id":19960,"title":"Pr\u00e9vention des troubles du comportement alimentaire chez les \u00e9tudiantes \u00e0 risque\u00a0: adaptation et \u00e9valuation de deux interventions en Suisse romande (HEIDI BP-HW)","description":"Pr\u00e9sentation: Ce projet a pour but d'adapter et d'\u00e9valuer deux interventions de pr\u00e9vention des troubles du comportement alimentaire (TCA) aupr\u00e8s d'une population d'\u00e9tudiantes. Les deux interventions choisies sont bas\u00e9es sur des techniques de dissonance cognitive d'une part, et de gestion saine du poids d'autre part. Elles ont fait leur preuve aux Etats-Unis. Comme la pr\u00e9vention des TCA est inexistante en Suisse romande, d\u00e9velopper des interventions efficaces est important.\r\nObjectifs: traduire et adapter les deux interventions; conduire une premi\u00e8re \u00e9tude pilote pour les ajuster et ajuster la m\u00e9thodologie; conduire une \u00e9tude d'efficacit\u00e9 qui fournira des donn\u00e9es n\u00e9cessaires \u00e0 une demande de fonds aupr\u00e8s d'une instance externe.\r\nMoyens requis: temps de professeurs et temps d'assistants, frais annexe voir budget"}},"id":99021,"acronym":"HEIDI BP-HW","mainTitle":"Pr\u00e9vention des troubles du comportement alimentaire chez les \u00e9tudiantes \u00e0 risque\u00a0: adaptation et \u00e9valuation de deux interventions en Suisse romande (HEIDI BP-HW)","mainDescription":"Pr\u00e9sentation: Ce projet a pour but d'adapter et d'\u00e9valuer deux interventions de pr\u00e9vention des troubles du comportement alimentaire (TCA) aupr\u00e8s d'une population d'\u00e9tudiantes. Les deux interventions choisies sont bas\u00e9es sur des techniques de dissonance cognitive d'une part, et de gestion saine du poids d'autre part. Elles ont fait leur preuve aux Etats-Unis. Comme la pr\u00e9vention des TCA est inexistante en Suisse romande, d\u00e9velopper des interventions efficaces est important.\r\nObjectifs: traduire et adapter les deux interventions; conduire une premi\u00e8re \u00e9tude pilote pour les ajuster et ajuster la m\u00e9thodologie; conduire une \u00e9tude d'efficacit\u00e9 qui fournira des donn\u00e9es n\u00e9cessaires \u00e0 une demande de fonds aupr\u00e8s d'une instance externe.\r\nMoyens requis: temps de professeurs et temps d'assistants, frais annexe voir budget","value":"121540.00","finished":true,"pilier":6,"url":null,"keywords":null,"disciplines":[],"axes":[],"partners":[{"id":1425827,"name":"","confidential":false,"types":[{"id":4,"code":"CO"}],"institution":"Universit\u00e9 de Gen\u00e8ve","class":"academique"}],"collaborators":[{"id":6099944,"role":"RP","display":true,"displayRole":true,"displayFinancialPartner":true,"displayAcademicPartner":true,"displayProfessionalPartner":true,"collaborator":"isabelle.carrard","project":99021},{"id":6099945,"role":"ME","display":false,"displayRole":true,"displayFinancialPartner":true,"displayAcademicPartner":true,"displayProfessionalPartner":true,"collaborator":"aurele.sagne","project":99021},{"id":6099946,"role":"ME","display":false,"displayRole":true,"displayFinancialPartner":true,"displayAcademicPartner":true,"displayProfessionalPartner":true,"collaborator":"camille.vaucherd","project":99021},{"id":6099947,"role":"ME","display":false,"displayRole":true,"displayFinancialPartner":true,"displayAcademicPartner":true,"displayProfessionalPartner":true,"collaborator":"lucie.haye","project":99021},{"id":6099948,"role":"ME","display":false,"displayRole":true,"displayFinancialPartner":true,"displayAcademicPartner":true,"displayProfessionalPartner":true,"collaborator":"sophie.bucher","project":99021},{"id":6099949,"role":"ME","display":false,"displayRole":true,"displayFinancialPartner":true,"displayAcademicPartner":true,"displayProfessionalPartner":true,"collaborator":"claudia.zanella","project":99021},{"id":6099950,"role":"ME","display":false,"displayRole":true,"displayFinancialPartner":true,"displayAcademicPartner":true,"displayProfessionalPartner":true,"collaborator":"sezen.cekic","project":99021}],"dataHub":true,"startAt":"2020-01-01T00:00:00+01:00","endAt":"2022-06-30T00:00:00+02:00","fundingSource":"HES-SO Rectorat; Sant\u00e9; Sant\u00e9","publications":[],"projectUrl":null,"repo_name":null}}{"id":6097661,"role":"RP","display":false,"displayRole":true,"displayFinancialPartner":true,"displayAcademicPartner":true,"displayProfessionalPartner":true,"collaborator":"sophie.bucher","project":{"translations":{"fr":{"id":10657,"title":"Alimentation et travail de nuit (volet2: Evaluation d'une intervention)","description":"Cette demande de fonds \u00e0 la SUVA porte sur le deuxi\u00e8me volet de l'\u00e9tude \u00ab Alimentation et travail de nuit \u00bb: l'\u00e9valuation \u00e0 un an d'une intervention aupr\u00e8s d'un groupe de sapeurs-pompiers et d'ambulancier-\u00e8re-s. Cette recherche s'inscrit dans deux axes th\u00e9matiques du domaine Sant\u00e9: \u00ab Evolution d\u00e9mographique \u00bb et \u00ab Pr\u00e9vention, promotion de la sant\u00e9 \u00bb. \r\nEn effet, le projet s'int\u00e9resse \u00e0 la population grandissante des travailleur-euse-s de nuit et aux horaires irr\u00e9guliers. En Europe, un travailleur sur 5 effectue des shifts incluant des nuits. En Suisse, il est estim\u00e9 qu'environ 200'000 personnes travaillent r\u00e9guli\u00e8rement de nuit. Or, alors que ces personnes sont confront\u00e9es \u00e0 un risque augment\u00e9 d'exc\u00e8s de poids, de maladies cardio-vasculaires ou de diab\u00e8te, il existe peu de donn\u00e9es scientifiques sur l'alimentation des travailleur-euse-s de nuit.\r\nLe premier volet du notre projet de recherche visait \u00e0 mieux comprendre les habitudes, comportement et structure alimentaires de cette population pour am\u00e9liorer les recommandations nutritionnelles qui leur sont destin\u00e9es et tenter de r\u00e9duire l'impact n\u00e9gatif du travail de nuit sur la sant\u00e9. Le deuxi\u00e8me volet du projet \u00e9value l'\u00e9volution des habitudes, comportements et structure alimentaires suite \u00e0 une intervention de promotion d'une alimentation \u00e9quilibr\u00e9e mise en place dans l'entreprise.\r\n"},"en":{"id":10658,"title":"Alimentation et travail de nuit (volet2: Evaluation d'une intervention)","description":"Cette demande de fonds \u00e0 la SUVA porte sur le deuxi\u00e8me volet de l'\u00e9tude \u00ab Alimentation et travail de nuit \u00bb: l'\u00e9valuation \u00e0 un an d'une intervention aupr\u00e8s d'un groupe de sapeurs-pompiers et d'ambulancier-\u00e8re-s. Cette recherche s'inscrit dans deux axes th\u00e9matiques du domaine Sant\u00e9: \u00ab Evolution d\u00e9mographique \u00bb et \u00ab Pr\u00e9vention, promotion de la sant\u00e9 \u00bb. \r\nEn effet, le projet s'int\u00e9resse \u00e0 la population grandissante des travailleur-euse-s de nuit et aux horaires irr\u00e9guliers. En Europe, un travailleur sur 5 effectue des shifts incluant des nuits. En Suisse, il est estim\u00e9 qu'environ 200'000 personnes travaillent r\u00e9guli\u00e8rement de nuit. Or, alors que ces personnes sont confront\u00e9es \u00e0 un risque augment\u00e9 d'exc\u00e8s de poids, de maladies cardio-vasculaires ou de diab\u00e8te, il existe peu de donn\u00e9es scientifiques sur l'alimentation des travailleur-euse-s de nuit.\r\nLe premier volet du notre projet de recherche visait \u00e0 mieux comprendre les habitudes, comportement et structure alimentaires de cette population pour am\u00e9liorer les recommandations nutritionnelles qui leur sont destin\u00e9es et tenter de r\u00e9duire l'impact n\u00e9gatif du travail de nuit sur la sant\u00e9. Le deuxi\u00e8me volet du projet \u00e9value l'\u00e9volution des habitudes, comportements et structure alimentaires suite \u00e0 une intervention de promotion d'une alimentation \u00e9quilibr\u00e9e mise en place dans l'entreprise.\r\n"},"de":{"id":10659,"title":"Alimentation et travail de nuit (volet2: Evaluation d'une intervention)","description":"Cette demande de fonds \u00e0 la SUVA porte sur le deuxi\u00e8me volet de l'\u00e9tude \u00ab Alimentation et travail de nuit \u00bb: l'\u00e9valuation \u00e0 un an d'une intervention aupr\u00e8s d'un groupe de sapeurs-pompiers et d'ambulancier-\u00e8re-s. Cette recherche s'inscrit dans deux axes th\u00e9matiques du domaine Sant\u00e9: \u00ab Evolution d\u00e9mographique \u00bb et \u00ab Pr\u00e9vention, promotion de la sant\u00e9 \u00bb. \r\nEn effet, le projet s'int\u00e9resse \u00e0 la population grandissante des travailleur-euse-s de nuit et aux horaires irr\u00e9guliers. En Europe, un travailleur sur 5 effectue des shifts incluant des nuits. En Suisse, il est estim\u00e9 qu'environ 200'000 personnes travaillent r\u00e9guli\u00e8rement de nuit. Or, alors que ces personnes sont confront\u00e9es \u00e0 un risque augment\u00e9 d'exc\u00e8s de poids, de maladies cardio-vasculaires ou de diab\u00e8te, il existe peu de donn\u00e9es scientifiques sur l'alimentation des travailleur-euse-s de nuit.\r\nLe premier volet du notre projet de recherche visait \u00e0 mieux comprendre les habitudes, comportement et structure alimentaires de cette population pour am\u00e9liorer les recommandations nutritionnelles qui leur sont destin\u00e9es et tenter de r\u00e9duire l'impact n\u00e9gatif du travail de nuit sur la sant\u00e9. Le deuxi\u00e8me volet du projet \u00e9value l'\u00e9volution des habitudes, comportements et structure alimentaires suite \u00e0 une intervention de promotion d'une alimentation \u00e9quilibr\u00e9e mise en place dans l'entreprise.\r\n"}},"id":67581,"acronym":"Nutrinight_suva_forfait","mainTitle":"Alimentation et travail de nuit (volet2: Evaluation d'une intervention)","mainDescription":"Cette demande de fonds \u00e0 la SUVA porte sur le deuxi\u00e8me volet de l'\u00e9tude \u00ab Alimentation et travail de nuit \u00bb: l'\u00e9valuation \u00e0 un an d'une intervention aupr\u00e8s d'un groupe de sapeurs-pompiers et d'ambulancier-\u00e8re-s. Cette recherche s'inscrit dans deux axes th\u00e9matiques du domaine Sant\u00e9: \u00ab Evolution d\u00e9mographique \u00bb et \u00ab Pr\u00e9vention, promotion de la sant\u00e9 \u00bb. \r\nEn effet, le projet s'int\u00e9resse \u00e0 la population grandissante des travailleur-euse-s de nuit et aux horaires irr\u00e9guliers. En Europe, un travailleur sur 5 effectue des shifts incluant des nuits. En Suisse, il est estim\u00e9 qu'environ 200'000 personnes travaillent r\u00e9guli\u00e8rement de nuit. Or, alors que ces personnes sont confront\u00e9es \u00e0 un risque augment\u00e9 d'exc\u00e8s de poids, de maladies cardio-vasculaires ou de diab\u00e8te, il existe peu de donn\u00e9es scientifiques sur l'alimentation des travailleur-euse-s de nuit.\r\nLe premier volet du notre projet de recherche visait \u00e0 mieux comprendre les habitudes, comportement et structure alimentaires de cette population pour am\u00e9liorer les recommandations nutritionnelles qui leur sont destin\u00e9es et tenter de r\u00e9duire l'impact n\u00e9gatif du travail de nuit sur la sant\u00e9. Le deuxi\u00e8me volet du projet \u00e9value l'\u00e9volution des habitudes, comportements et structure alimentaires suite \u00e0 une intervention de promotion d'une alimentation \u00e9quilibr\u00e9e mise en place dans l'entreprise.\r\n","value":"8775.00","finished":true,"pilier":6,"url":null,"keywords":null,"disciplines":[],"axes":[],"partners":[{"id":1425306,"name":"","confidential":false,"types":[{"id":3,"code":"RP"},{"id":4,"code":"CO"}],"institution":"Sant\u00e9","class":"academique"}],"collaborators":[{"id":6097661,"role":"RP","display":false,"displayRole":true,"displayFinancialPartner":true,"displayAcademicPartner":true,"displayProfessionalPartner":true,"collaborator":"sophie.bucher","project":67581}],"dataHub":true,"startAt":"2016-05-01T00:00:00+02:00","endAt":"2016-12-31T00:00:00+01:00","fundingSource":"HES-SO Rectorat","publications":[],"projectUrl":null,"repo_name":null}}{"id":6096600,"role":"RP","display":false,"displayRole":true,"displayFinancialPartner":true,"displayAcademicPartner":true,"displayProfessionalPartner":true,"collaborator":"sophie.bucher","project":{"translations":{"fr":{"id":9787,"title":"Nutrition of Nightworkers","description":"More and more, our societies function around the clock. Shiftwork and nightwork are\r\nincreasingly frequent, while at the same time recognized as risk factors for\r\ncardiovascular diseases, diabetes and obesity. Eating habits of these workers are\r\nmodified, and in this context, irregular and unhealthy nutritive behavior may\r\nconstitute an additional risk factor. However, very few data exist on dietary habits of\r\nnightworkers, and the evidence for nutrition guidelines in order to improve preventive\r\nactions is lacking.\r\nThis study aims to 1) precisely analyze food intake, eating behaviors and eating\r\nstructure in nightworkers and compare these data with those of dayworkers at the\r\nquantitative and qualitative levels; 2) Analyze and compare the energy balance,\r\nevaluated by measurement of food intake, basal metabolic rate and physical activity of\r\nthese populations. In a sub-project, I aim to compare the composition of gut microbiota\r\nof nightworkers and dayworkers, in terms of diversity and composition.\r\nThis study is based on a case-control design and will compare a group of 60\r\nnightworkers (fixed night-shift) to a match group of 60 dayworkers. Participants will\r\ncomplete an electronic food record for 5 days, wear an accelerometer, fill two\r\nquestionnaires evaluating eating behavior and one with general informations, and\r\nprovide a fecal sample. Measurements will include anthropometrics (weight, height,\r\nwaist circumference), body composition by bioelectrical impedance, and basal\r\nmetabolic rate by indirect calorimetry.\r\nWith more than 200'000 persons working regularly at night in Switzerland, a better\r\nunderstanding of eating habits, behaviors and practices is needed on one hand to\r\nbetter understand potential underlying mechanisms of chronic disease development\r\nand one the other hand to promote adapted preventive interventions to reduce the high\r\nrate of health problems observed."},"en":{"id":9788,"title":"Nutrition of Nightworkers","description":"More and more, our societies function around the clock. Shiftwork and nightwork are\r\nincreasingly frequent, while at the same time recognized as risk factors for\r\ncardiovascular diseases, diabetes and obesity. Eating habits of these workers are\r\nmodified, and in this context, irregular and unhealthy nutritive behavior may\r\nconstitute an additional risk factor. However, very few data exist on dietary habits of\r\nnightworkers, and the evidence for nutrition guidelines in order to improve preventive\r\nactions is lacking.\r\nThis study aims to 1) precisely analyze food intake, eating behaviors and eating\r\nstructure in nightworkers and compare these data with those of dayworkers at the\r\nquantitative and qualitative levels; 2) Analyze and compare the energy balance,\r\nevaluated by measurement of food intake, basal metabolic rate and physical activity of\r\nthese populations. In a sub-project, I aim to compare the composition of gut microbiota\r\nof nightworkers and dayworkers, in terms of diversity and composition.\r\nThis study is based on a case-control design and will compare a group of 60\r\nnightworkers (fixed night-shift) to a match group of 60 dayworkers. Participants will\r\ncomplete an electronic food record for 5 days, wear an accelerometer, fill two\r\nquestionnaires evaluating eating behavior and one with general informations, and\r\nprovide a fecal sample. Measurements will include anthropometrics (weight, height,\r\nwaist circumference), body composition by bioelectrical impedance, and basal\r\nmetabolic rate by indirect calorimetry.\r\nWith more than 200'000 persons working regularly at night in Switzerland, a better\r\nunderstanding of eating habits, behaviors and practices is needed on one hand to\r\nbetter understand potential underlying mechanisms of chronic disease development\r\nand one the other hand to promote adapted preventive interventions to reduce the high\r\nrate of health problems observed."},"de":{"id":9789,"title":"Nutrition of Nightworkers","description":"More and more, our societies function around the clock. Shiftwork and nightwork are\r\nincreasingly frequent, while at the same time recognized as risk factors for\r\ncardiovascular diseases, diabetes and obesity. Eating habits of these workers are\r\nmodified, and in this context, irregular and unhealthy nutritive behavior may\r\nconstitute an additional risk factor. However, very few data exist on dietary habits of\r\nnightworkers, and the evidence for nutrition guidelines in order to improve preventive\r\nactions is lacking.\r\nThis study aims to 1) precisely analyze food intake, eating behaviors and eating\r\nstructure in nightworkers and compare these data with those of dayworkers at the\r\nquantitative and qualitative levels; 2) Analyze and compare the energy balance,\r\nevaluated by measurement of food intake, basal metabolic rate and physical activity of\r\nthese populations. In a sub-project, I aim to compare the composition of gut microbiota\r\nof nightworkers and dayworkers, in terms of diversity and composition.\r\nThis study is based on a case-control design and will compare a group of 60\r\nnightworkers (fixed night-shift) to a match group of 60 dayworkers. Participants will\r\ncomplete an electronic food record for 5 days, wear an accelerometer, fill two\r\nquestionnaires evaluating eating behavior and one with general informations, and\r\nprovide a fecal sample. Measurements will include anthropometrics (weight, height,\r\nwaist circumference), body composition by bioelectrical impedance, and basal\r\nmetabolic rate by indirect calorimetry.\r\nWith more than 200'000 persons working regularly at night in Switzerland, a better\r\nunderstanding of eating habits, behaviors and practices is needed on one hand to\r\nbetter understand potential underlying mechanisms of chronic disease development\r\nand one the other hand to promote adapted preventive interventions to reduce the high\r\nrate of health problems observed."}},"id":56892,"acronym":"NutriNight_forfait","mainTitle":"Nutrition of Nightworkers","mainDescription":"More and more, our societies function around the clock. Shiftwork and nightwork are\r\nincreasingly frequent, while at the same time recognized as risk factors for\r\ncardiovascular diseases, diabetes and obesity. Eating habits of these workers are\r\nmodified, and in this context, irregular and unhealthy nutritive behavior may\r\nconstitute an additional risk factor. However, very few data exist on dietary habits of\r\nnightworkers, and the evidence for nutrition guidelines in order to improve preventive\r\nactions is lacking.\r\nThis study aims to 1) precisely analyze food intake, eating behaviors and eating\r\nstructure in nightworkers and compare these data with those of dayworkers at the\r\nquantitative and qualitative levels; 2) Analyze and compare the energy balance,\r\nevaluated by measurement of food intake, basal metabolic rate and physical activity of\r\nthese populations. In a sub-project, I aim to compare the composition of gut microbiota\r\nof nightworkers and dayworkers, in terms of diversity and composition.\r\nThis study is based on a case-control design and will compare a group of 60\r\nnightworkers (fixed night-shift) to a match group of 60 dayworkers. Participants will\r\ncomplete an electronic food record for 5 days, wear an accelerometer, fill two\r\nquestionnaires evaluating eating behavior and one with general informations, and\r\nprovide a fecal sample. Measurements will include anthropometrics (weight, height,\r\nwaist circumference), body composition by bioelectrical impedance, and basal\r\nmetabolic rate by indirect calorimetry.\r\nWith more than 200'000 persons working regularly at night in Switzerland, a better\r\nunderstanding of eating habits, behaviors and practices is needed on one hand to\r\nbetter understand potential underlying mechanisms of chronic disease development\r\nand one the other hand to promote adapted preventive interventions to reduce the high\r\nrate of health problems observed.","value":"8000.00","finished":true,"pilier":6,"url":null,"keywords":null,"disciplines":[],"axes":[],"partners":[{"id":1424805,"name":"","confidential":false,"types":[{"id":3,"code":"RP"},{"id":4,"code":"CO"}],"institution":"Sant\u00e9","class":"academique"},{"id":1424806,"name":"Bucher Della Torre Sophie","confidential":false,"types":[{"id":3,"code":"RP"},{"id":4,"code":"CO"}],"institution":"Sant\u00e9","class":"academique"}],"collaborators":[{"id":6096600,"role":"RP","display":false,"displayRole":true,"displayFinancialPartner":true,"displayAcademicPartner":true,"displayProfessionalPartner":true,"collaborator":"sophie.bucher","project":56892}],"dataHub":true,"startAt":"2015-12-15T00:00:00+01:00","endAt":"2016-01-31T00:00:00+01:00","fundingSource":"HES-SO Rectorat","publications":[],"projectUrl":null,"repo_name":null}}[{"id":10656449529,"position":-1,"master":1,"function":"Professeure HES associ\u00e9e","title":null,"email":"sophie.bucher@hesge.ch","display":true,"jobLocation":null,"phone":"+41 22 558 66 04","phoneVisible":false,"employer":{"translations":{"fr":{"id":27,"name":"Haute \u00e9cole de sant\u00e9 - Gen\u00e8ve"}},"id":569,"ldapId":"RORG-HEGE-HEDS","abbreviation":"HEDS-GE","link":"http:\/\/www.hesge.ch\/heds","mail":"rh-heds@hesge.ch ","logo":"http:\/\/people.hes-so.ch\/build\/img\/logos\/logo_heds-ge.png","gmap":"46.191991, 6.153099","type":{"id":3,"name":"Ecole membre"},"addresses":[{"id":999,"type":"adressePrincipale","street":"Avenue de Champel 47","officeBox":"","country":"CH","city":"1206 Gen\u00e8ve"}],"mainDomain":null,"secondaryDomain":null,"programs":[{"id":19,"empty":false,"name":"BSc HES-SO en Soins infirmiers"},{"id":43,"empty":false,"name":"BSc HES-SO en Technique en radiologie m\u00e9dicale"},{"id":44,"empty":false,"name":"BSc HES-SO en Physioth\u00e9rapie"},{"id":45,"empty":false,"name":"BSc HES-SO en Nutrition et di\u00e9t\u00e9tique"},{"id":46,"empty":false,"name":"BSc HES-SO de Sage-femme"},{"id":71,"empty":false,"name":"European MSc en Midwifery"}]},"instituts":[],"service":{"translations":{"fr":{"id":27,"name":"Haute \u00e9cole de sant\u00e9 - Gen\u00e8ve"}},"id":569,"ldapId":"RORG-HEGE-HEDS","abbreviation":"HEDS-GE","link":"http:\/\/www.hesge.ch\/heds","mail":"rh-heds@hesge.ch ","logo":"http:\/\/people.hes-so.ch\/build\/img\/logos\/logo_heds-ge.png","gmap":"46.191991, 6.153099","type":{"id":3,"name":"Ecole membre"},"addresses":[{"id":999,"type":"adressePrincipale","street":"Avenue de Champel 47","officeBox":"","country":"CH","city":"1206 Gen\u00e8ve"}],"mainDomain":null,"secondaryDomain":null,"programs":[{"id":19,"empty":false,"name":"BSc HES-SO en Soins infirmiers"},{"id":43,"empty":false,"name":"BSc HES-SO en Technique en radiologie m\u00e9dicale"},{"id":44,"empty":false,"name":"BSc HES-SO en Physioth\u00e9rapie"},{"id":45,"empty":false,"name":"BSc HES-SO en Nutrition et di\u00e9t\u00e9tique"},{"id":46,"empty":false,"name":"BSc HES-SO de Sage-femme"},{"id":71,"empty":false,"name":"European MSc en Midwifery"}]},"serviceHesso":null,"branch":{"translations":{"fr":{"id":590,"name":"Nutrition et di\u00e9t\u00e9tique"}},"id":4412311,"abbreviation":"DIET","type":1,"ldapId":"RACA-SANT-DIET","parent":{"translations":{"fr":{"id":575,"name":"Sant\u00e9"}},"id":4408734,"abbreviation":"SANT","type":0,"ldapId":"RACA-SANT","parent":null}}}]