Scourboutakos MJ, Mah CL, Murphy SA, Mazza FN, Barrett N, McFadden B & L’Abbé MR. 2017. Testing a Beverage and Fruit/Vegetable Education Intervention in a University Dining Hall. Journal of Nutrition Education and Behaviour, 49 (6) Pages 457–465.e1

Scourboutakos MJ, Franco-Arellano B, Murphy SA, Norsen S, Comelli EM & L’Abbé MR. 2017. Mismatch between probiotic benefits in trials versus food products. Nutrients, 9(4), 400; doi:10.3390/nu9040400.

Chan JYM, Scourboutakos MJ & L’Abbé MR. 2017. Unregulated serving sizes on the Canadian Nutrition Facts table – An invitation for manufacturer manipulations. BMC Public Health, 17:418 DOI: 10.1186/s12889-017-4362-0.

THESIS: Scourboutakos MJ. Eating-out: A Study of the Nutritional Quality of Canadian Chain Restaurant Foods and Interventions to Promote Healthy Eating. University of Toronto, 2016.

Semnani-Azad Z, Scourboutakos MJ, L’Abbé MR. 2016. Kids’ meals from Canadian chain restaurants are exceedingly high in calories, fats, and sodium: a cross-sectional studyBMC Nutrition, 2:16.

Scourboutakos MJ, Semnani-Azad Z, L’Abbé MR. 2015. Sugar levels in kids’ meals from Canadian chain restaurantsPreventive Medicine Reports, 3:391-393.

Scourboutakos MJ, L’Abbé MR. 2014. Changes in sodium levels in chain restaurant foods in Canada (2010-2013): a longitudinal study. CMAJ Open, 2(4):E343-E351.

Scourboutakos MJ, Corey PN, Mendoza J, Henson SJ, L’Abbé MR. 2014. Restaurant menu-labelling: Is it worth adding sodium to the label? Canadian Journal of Public Health, 105(5)e354-e361.

Arcand J, Scourboutakos MJ, Au J, L’Abbe MR. 2014. trans Fatty acids in the Canadian food supply: an updated analysis. American Journal of Clinical Nutrition, 100(4):1116-23.

Scourboutakos MJ, Semnani-Azad Z, L’Abbé MR. 2013. Restaurant meals – almost an entire day’s worth of calories, fats and sodium. JAMA Internal Medicine, 173(14):1373-1374.

Scourboutakos MJ, L’Abbé MR. 2013. Sodium levels in Canadian fast-food and sit-down restaurants. Canadian Journal of Public Health, 104(1)e2-e8.

Scourboutakos MJ, L’Abbé M. 2012. Restaurant menus – calories, caloric density and serving size. American Journal of Preventive Medicine, 43(3):249-255.

Scourboutakos MJ. 2010. 1+1=3…Synbiotics: Combining the power of pre-  and probiotics. Journal of Food Science Education, 9:36-37.



Scourboutakos MJ, Semnani-Azad Z, L’Abbe MR. 2014. Added sugar levels in kids’ meals from chain restaurants. Experimental Biology, March 30 2015. Boston, MA.

Scourboutakos MJ, L’Abbe MR. 2014. Comparing the nutritional quality of kids’ and adult meals at Canadian chain sit-down restaurants. Experimental Biology, April 30 2014. San Diego, California.

Scourboutakos M, L’Abbé M. 2013. Restaurant meals – Almost an entire day’s worth of calories, fats and sodium. Experimental Biology, April 20 2013. Boston, MA (Oral Presentation in the ASN Graduate Student Research Competition).

Scourboutakos M, L’Abbé M. 2012. Sodium levels in Canadian restaurant foods. Canadian Hypertension Congress, Toronto ON, Oct. 25-28 (oral presentation)

Scourboutakos M, L’Abbé M. 2012. Restaurant Menu-Labelling: How do men and women respond? Women’s College Research Institute, Graduate Student Research Day (Toronto), May 14 (poster presentation)

Scourboutakos M, L’Abbé M. 2012. Calories, portion size and caloric density – implications for restaurant calorie labelling. Experimental Biology, San Diego CA, April 21-25 (Finalist in the “Community and Public Health Nutrition Graduate Student Poster Competition”)

Scourboutakos M, L’Abbé M. 2012. Analyzing the Nutritional Profile of Sit-Down and Quick-Service Restaurants and the Implications for Calorie Labelling. The Ontario Public Health Association Convention, Toronto ON, April 5-8 (oral presentation)