The cocktail of beneficial bacteria passed from mother to infant through breast milk changes significantly over time and could act like a daily booster shot for infant immunity and metabolism.
Inter-provincial survey gauges how Canadians have accessed food during the pandemic and their perceptions of food systems
Shopping anxiety, higher food prices and individual income limitations are some of the factors making access to food challenging for Canadians during the COVID-19 pandemic, a new study suggests.
Kate Sinclair is working at the World Food Programme, Sri Lanka while simultaneously finishing her PhD in Human Nutrition at McGill
December 10, was a typical day at the office for Kate Sinclair… Kind of, but not really. Not by a long shot.
Macdonald Dietetics students Alyshia Guan, Asmaa Housni, Danielle Kasis Akal and Kristina Madjuga were recent Forces AVENIR award winners (health category) for their work as part of the Collaboration Interprofessionelle Montréalaise Étudiante (CIME). CIME is an interprofessional team of medical, nursing, dietetics and social work students sharing the common goal of diminishing healthcare gaps experienced by asylum seekers in Montreal.
| Valerie MacLeod
Although Homecoming 2020 took on a different shape this year, the new virtual delivery of Masterclasses and other celebratory events gave alumni a unique opportunity to tune in to fascinating discussions on a variety of different topics, at their convenience, from the comfort of their homes.
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.
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.
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.
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.
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.
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.
Dialogue McGill is proud to announce that since the beginning of January 2020 Dr. ARIEL MERCADO is responsible for the coordination of French courses for McGill HSS students at the McGill French Language Centre (FLC).
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.
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.