Professor Linda Mann, MBA, PDt Associate Professor
Evaristus 317
msvu.ca
Phone: 902-457-6146
Fax: 902-457-6134
Past-President, MSVU Faculty Association
Teaching Areas: Food Production Management
Management and Revenue Generation in Nutrition and Food Services
Nutrition Health and Safety for the Developing Child and Adolescent
Research and Professional Interests:
My research interests parallel my teaching areas. As such, a number of my research studies have been in the area of foodservice systems such as menu planning and menu analysis (engineering). I am currently engaged in an action research project to develop menu planning tools for child care centres. Click here to view information about this project.
I have also long had an interest in entrepreneurship, whether it involves independent ventures or revenue generation within existing organizations. Collaboration with others has led to a number of interesting research projects in herbal remedies, food formulation, and chef certification.
Examples of some graduate and undergraduate research projects that I have supervised include: Identification of Benefits and Supports for Dietetic Internship Sponsors, Development of an On-line Nutrition Education Tool for Varsity Athletes, Dietary Habits, Health Beliefs and Quality of Life among Chinese-Canadians, Development of the Nova Scotia Emergency Food Services Operations Manual, Day Care Menu Planning Practices and Needs, HACCP Implementation in Hospital Food Services and Computer Technology in Hotels.
I am an active member of Dietitians of Canada (DC), Nova Scotia Dietetic Association (NSDA), Canadian Association of Foodservice Professionals (CAFP), the Nova Scotia Food and Nutrition Support in Licensed Childcare Centres Advisory Group and of the National Nutrition Month (Nova Scotia) Planning Committee.
I am the Faculty Advisor for the CAFP MSVU Student Branch and the MSVU Student Nutrition Services.
Publications:
Mann, L., Power, D., MacLellan, V. Development of menu planning tools and resources for NS child care centres. CFDR Research Abstract, June 2011.
Ortman, D., Mann, L. & Fraser Arsenault, J. (2010). Perceived roles, benefits and supports for dietetic internship preceptors. Canadian Journal of Dietetic Practice and Research, 71(1), 33-38.
Kwok, S., Mann, L., Wong, K. & Blum, I. (2009). Dietary habits and health beliefs of Chinese Canadians. Canadian Journal of Dietetic Practice and Research, 70(2), 73-80.
Romaine, N., Mann, L, Kienapple, K., & Conrad, B. (2007). Menu Planning for Childcare Centres: Practices and Needs. Canadian Journal of Dietetic Practice and Research, 68(1), 7-13.
Hemming, J. & Mann, L. (2005). NS Emergency Food Services Operational Manual. Prepared in collaboration iwth NS Red Cross and NS Emergency Measures Organization.
Mann, L., & Blum, I. (2004). Entrepreneurship of Dietetic Program Graduates. Canadian Journal of Dietetic Practice and Research, 65(4),166-173.
Mann, L. & Selig, H. (July, 2001). Certified Chef De Cuisine: Nutrition & Healthy Cooking Course. Council on Hotel Restaurant and Institutional Education (CHRIE) Conference Proceedings - Refereed Paper.
Bateman Ellison, M. & Mann, L. (2000). Food service information technology assessment: A foundation for strategic planning and decision-making. CHRIE Conference Proceedings - Refereed Paper.
Mann, L. , MacInnis, D., & Gardiner, N. (1999). Menu analysis for improved customer demand and profitability of hospital cafeterias. Canadian Journal of Dietetic Practice and Research, 60(1), 5-10.
Bateman Ellison, M. & Mann, L. (1997). Information technology diffusion in selected foodservice sectors. CHRIE Conference Proceedings - Refereed Paper, 68-75.
Mann, L. & MacInnis, D. (1996). Menu analysis: Application and adaptation to hospital non-patient foodservices. CHRIE Conference Refereed Paper.
Mann, L. & Wong, K. (1996). Development of an objective method for assessing the viscosity of formulated food and beverage items for the dysphagic diet. Journal of the American Diet Assoc, 96(6), 585 - 588.
Mann, L. & Wong, K. (1994). Viscosity assessment of formulated food and beverage items used by persons with dysphagia. Journal of the Canadian Dietetic Association, 55(1),10.