Ruth Harvie
Ruth Harvie is an assistant professor at St Francis Xavier University, an affiliate scientist (research) with Nova Scotia Health, an adjunct assistant professor at University of Waterloo and an associate scientist with the Maritime SPOR support unit.
She completed her undergraduate degree in Human Nutrition and Postgraduate diploma of Dietetics in her native New Zealand at the University of Otago. She worked as a clinical dietitian for 10 years in small and medium sized public hospitals giving her some insight into the challenges of implementing best practice when clinicians have a wide scope of practice. Whilst working part-time as a clinical dietitian she completed a research masters parttime investigating the clinical effectiveness of a low fermentable oligosaccharide, disaccharide, monosaccharide and polyol diet (FODMAP) in patients with irritable bowel syndrome (IBS).
She completed a PhD in medicine at the University of Otago investigating diet, the microbiota and IBS in 2018 under the mentorship of Professor Michael Schultz and Associate Professor Jeremy Burton (Western University). Since arriving at St Francis Xavier, she increased her knowledge of patient orientated research, knowledge translation and implementation science as she is hoping to facilitate the implementation of evidenced-based practice.
Ruth’s research focuses on two broad themes: implementing evidence-based dietary education for gastrointestinal conditions and eating well in long-term care.
She collaborates with Dr. Jennifer Jones (Nova Scotia Health and Dalhousie University) in implementing evidence-based dietary education of irritable bowel syndrome and celiac disease. They are investigating the use of virtual modalities to ensure equity of access to dietitians with expertise in managing these conditions.
She has a long-standing concern about the impact of malnutrition on health in long-term care especially amongst patients who require modified texture diets. With students she has investigated the consumed diet of those requiring a texture modified diet. With Dr. Marcia English, an industry partner and student assistants they are developing protein enriched texture modified products. She also collaborates with Prof. Heather Keller and her team looking at the impact of relationship centered care on mealtimes in long-term care and the implementation of CHOICE+.
Current Research Projects
Evaluating the impact of including dietary education within and electronic Irritable Bowel Syndrome Pathway. Funded by a Research Nova Scotia new investigator grant.
Assessing stakeholder interest in a virtual dietitian-led Celiac service. Funded by a Nova Scotia Health research fund QEII translating research into care (TRIC) level 1 grant.
Past Students and Projects
Rebecca Deemings, “Nutrient decomposition of texture modified diets in rural Nova Scotian long-term care facilities: a digital food photography assessment”, May 2021
Emily Steeves, “The cost of a nutritionally adequate menu in long-term care facilities in Nova Scotia” May 2024.
Karly Sinnott, “Developing and evaluating resources on physical activity for irritable bowel syndrome for incorporation into an electronic pathway” May 2024
Chantel Yakimets, “Apple butter fruit spreads as potential protein enriched texture modified food products: market assessment and sensory characterization”, May 2022. Co-supervised with Dr. Marcia English.
Sonia Rondon, “The production of a functional apple sauce for older adults and individuals experiencing oral dysphagia.”, May 2024. Co-supervised with Dr. Marcia English.
Harvie RM, Chisholm AW, Bisanz JE, Burton JP, Herbison P, Schultz K, et al. Long-term irritable bowel syndrome symptom control with reintroduction of selected FODMAPs. World J Gastroenterol. 2017;23(25):4632–43
Harvie, R, Tuck C, Schultz M. (2020). "Evaluation of lactulose, lactose, and fructose breath testing in clinical practice: A focus on methane." JGH Open 2020; 4(2): 198-205.
Harvie R, Chanyi RM, Burton JP, Schultz M. Using the human gastrointestinal microbiome to personalize nutrition advice: Are registered dietitian nutritionists ready for the opportunities and challenges? J Acad Nutr Diet. 2017;117(12):1865-9.
Aluzaite K, Nuttall J, O'Connor M, Harvie R, Schultz M. Quality of life in post-ostomy surgery patients: A cross‐sectional survey. JGH Open. 2020;4(5), 987-994 doi.org/10.1002/jgh3.12383.
Craven, L; Rahman, A; Nair S; Beaton, M; Silverman, J; Qumosani, K; Hramiak, I; Hegele, R; Joy, T; Meddings, J; Urquhart, B; Harvie, R; McKenzie, C; Summers K; Reid, G; Burton, J; Silverman, M. Allogenic fecal microbiota transplantation in patients with nonalcoholic fatty liver disease improves abnormal small intestinal permeability. Am J Gastroenterol. 2020 Jul; 115(7):1055-1065. doi:10.14309/ajg.0000000000000661
Harvie R, Walmsley R, Schultz M, New Zealand Society of G. "We are what our bacteria eat": the role of bacteria in personalizing nutrition therapy in gastrointestinal conditions. J Gastroenterol Hepatol. 2016;32(2),352-357. https//doi.org/10.1111/jgh.13462
Dakkak H, Wu S, Trinca V, Cammer A, Harvie R, Lengyel C, O’Rourke H, Slaughter S, Carrier N, Keller H. Navigating mealtimes to meet public health mandates in long-term care during COVID-19: staff perspectives. J Long-term care 2023, pp.260-271. https://doi.org/10.31389/jltc.217
Erlich, M; Lindblad, S; Haskey, N; Higbee Clarkin, D; Dong, T; Harvie, R; Lunken, G; Pirnack, J; Jacobson, K. User testing to modify the MyHealthyGut digital health application for inflammatory bowel disease. Digital Health 2023; 9, 20552076231203664. https://doi.org/10.1177/20552076231203664
Trinca V, Wu S, Dakkak H, Iraniparast M, Cammer A, Lengyel C, O’Rourke H, Rowe N, Slaughter S, Carrier N, Quiring S, Harvie R, Keller H (2024), “Characteristics associated with relationship-centred and task-focused mealtime practices in older adult care settings.” Can J Diet Pract Res. 2024;4,1-10 https://doi.org/10.3148/cjdpr-2023-023
Keller H, Wu S, Cammer A, Lengyel C, Harvie R, O'Rourke H, Dakkak H, Trinca V, Carrier N, Slaughter S. "“Nobody but a family member can do it quite the same way”: Understanding the meaning of mealtimes to residents and families in long-term care homes during the pandemic". The Gerontologist 2024;64(6),1-11. https://doi.org/10.1093/geront/gnad168
