Human Nutrition

The COVID-19 pandemic has changed daily life for citizens in most countries around the world. The speed at which the public had to react and adapt to government directives for physical distancing is unprecedented, causing numerous hardships in acquiring the essentials.

Classified as: e-newsletter
Published on: 14 Sep 2020

Congratulations to Treena Wasonti:io Delormier, School of Human Nutrition and Associate Director of the Centre for Indigenous Peoples' Nutrition and Environment (CINE), who has been awarded a Canada Research Chair Tier II in Indigenous Peoples’ Nutrition and Food Security.

Classified as: Canada Research Chairs
Published on: 30 Jun 2020

McGill researcher launches online survey to study the food shopping experiences of Quebecers during COVID-19

A McGill human health expert [Daiva Nielsen, SHN] is looking for Quebecers to take her online survey to collect data about people’s food shopping experiences during the period of strict COVID-19 physical distancing measures.

Classified as: covid-19, food, shopping habits
Published on: 12 Jun 2020

A group of nutrition researchers at McGill University is trying to understand how the eating habits of Canadians are affected by the COVID-19 pandemic. Your participation to the COVIDiet study will help researchers better understand how this pandemic is affecting the eating habits of Canadians to inform public health agencies in future economic crises and isolation measures.

Learn more...

Classified as: covid-19, dietary choices, pandemic
Published on: 12 Jun 2020

Indigenous Peoples around the world are suffering disproportionately from the impacts of pollution. After surveying close to 700 articles covering different disciplines and regions of the world, a research team led by Helsinki University and involving McGill has highlighted key factors that contribute to this situation.

Classified as: Indigenous Peoples, pollution
Published on: 1 Jun 2020

The COVID-19 Food Study aims to understand household experiences with food access in Quebec during the pandemic, lead by Principal Investigator Prof. Daiva Neilsen (SHN). The study is funded by a McGill SSHRC Institutional Grant and MI4 Emergency COVID-19 Research Funding (ECRF) Program.

Classified as: covid-19
Published on: 20 May 2020

A team of Montreal researchers has devised a new set of criteria to better diagnose a disease that affects the elderly, sarcopenia, which causes loss of muscle mass.

The improved criteria raise hopes that physicians will be able to detect the disease in people earlier, and therefore, to recommend certain types of exercise and nutrition to stem the loss of muscle mass, say scientists at the Research Institute of the McGill University Health Centre.

Classified as: elderly, muscle mass, aging
Published on: 6 Sep 2019

Stéphanie Chevalier, professeure associée à l'École de nutrition humaine de l'Université McGill, souligne elle aussi que le grilled cheese présente des risques particuliers parce qu'il est collant. Il le sera d'autant s'il est servi froid, par exemple à cause d'un délai pour le découper en morceaux, a-t-elle dit.

Classified as: grill cheese
Published on: 5 Aug 2019

Anne-Sophie Brazeau (SHN) is one of the Principal Investigators on the BETTER project. The team believes that it is essential to accurately define hypoglycemia, to understand the patient experience with therapy and treatment options, and to facilitate patient education.

Plein Soleil, Diabète Québec

Classified as: Type 1 diabetes Therapies, technologies, hypoglycemia
Published on: 13 Mar 2019

Stéphanie Chevalier et Nancy Presse, Diététistes-Nutritionnistes, et quatre autres signataires

Nous saluons la parution du nouveau Guide alimentaire canadien pour son virage résolument moderne et son approche davantage axée sur la qualité et les comportements alimentaires sains.

Nous sommes cependant préoccupées par certaines recommandations aux aînés et ce faisant, ajoutons notre voix à celle de Louise Lambert-Lagacé qui s’est exprimée récemment dans vos pages.

Classified as: nutrition, aînés, guide alimentaire
Published on: 15 Feb 2019

The Lancet commission on Obesity published a report today on the joint pandemics of obesity, undernutrition, and climate change. In the report, the commissioners point to the fact that malnutrition in all its forms, including undernutrition and obesity, is by far the biggest cause of ill-health and premature death globally. Excess body weight affects 2 billion people worldwide, 2 billion people suffer from micronutrient deficiency, and both are expected to be made significantly worse by climate change.

Classified as: obesity, undernutrition, climate change, food, Sustainability
Published on: 11 Feb 2019

Dietetics and Nutrition students Jamie Lee and Isabelle Lam pitched their startup snack business on the popular CBC television show Dragons' Den.

Seeking – and securing – an investment in their fledgling startup from six high-powered entrepreneurs on the popular CBC TV show Dragons’ Den was the last thing that Jamie Lee and Isabelle Lam could have imagined less than a year earlier, when they came up with their business idea: a nutritious chocolate-based snack.

Classified as: entrepreneurship, Macdonald Entrepreneurship and Innovation Program
Published on: 11 Jan 2019

Jamie Lee and Isabelle Lam are two newly graduated Dietetics students from McGill University and the proud co-founders of reMIXed.

Classified as: reMIXed, entrepreneurship
Published on: 17 Dec 2018

Every night, some 800 million people – one in nine people on earth – go to bed hungry. And projections suggest that unless creative solutions are found, the world will need to increase food production by an additional 50% in the next 30 years, when the planet’s population is expected to exceed 9 billion.

Classified as: global food security
Published on: 11 Oct 2018


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