According to a new study published in The Journal of Nutrition by a team including Associate Professor Daiva Nielsen and other researchers from McGill's School of Human Nutrition, a supportive social environment may protect against nutritional risk among middle and older-aged adults.
Didier Brassard, a postdoctoral candidate at McGill's School of Human Nutrition supervised by Associate Professor Stéphanie Chevalier, has been awarded the Prix Relève Étoile du Fonds de recherche du Québec – Santé (FRQS) for July 2023. This important and competitive recognition of a publication in the health domain is awarded only once per month across the province.
Congratulations to Dr. Harriet Kuhnlein, Professor Emerita of Human Nutrition who was recently awarded the LIVING LEGEND award from the International Union of Nutritional Sciences in Tokyo!
On May 31, 2023, McGill University’s Margaret A. Gilliam Institute for Global Food Security (IGFS) and SOCODEVI, in collaboration with the United Nations International Fund for Agricultural Development (IFAD), held an event showcasing concrete actions to strengthen sustainable agriculture, improve the living conditions of smallholder farmers and increase the resilience of agri-food systems. This event also launched a new collaboration between IFAD and McGill IGFS, including an internship program and IFAD student group.
Maple Leaf Foods and the Maple Leaf Centre for Food Security have announced the four recipients of the 2023/24 Maple Leaf Board Scholarships in Food Insecurity. Recipients, including Masters candidate Shannon Udy from McGill's School of Human Nutrition, will receive a $15,000 scholarship to support their research.
Udy’s research, supervised by Dr. Treena Wasonti:io Delormier, will help design a participatory process to food security planning in Kahnawà:ke, a Kanien’kehá:ka (Mohawk) community.
Sixty per cent of roughly 1,600 Canadians who took part in a new study from McGill's School of Human Nutrition say their lifestyle habits either stayed the same or improved during the COVID-19 pandemic. On the flip side, 40% of participants say they adopted less healthy lifestyle habits, including worsened eating habits, sleep quality, decreased physical activity and weight gain.
Genome Canada has invested nearly $8 million in two McGill projects as part of a total national investment of $18.1 million in genomics-based research. Through public-private partnerships, these investments will help accelerate the commercialization of genomics and increase its real-world applications.
Prof. Daiva Nielsen is the recipient of the 2023 New Investigator Award 2023 by the Institute of Nutrition, Metabolism and Diabetes (INMD) and the Canadian Nutrition Society (CNS). The award recognizes demonstrated excellence and outstanding contributions to nutrition-related research and/or improving the nutrition care of patients.
Congratulations to Dr.
Food experts [including Prof. Daiva Nielsen (SHN)] have said that eating healthy is top of mind for Canadians, but how do you do that while saving money? Dietitians have suggestions for people trying to find the cheapest sources of nutrition, especially in the winter when the freshest produce is imported – and expensive.
McGill’s Clinical Nutrition Research Unit, a key part of the School of Human Nutrition at Macdonald Campus, has a new home and vastly improved infrastructure for cutting-edge studies. The CNRU is pursuing a wide variety of projects with one common ingredient – the instrumental role that nutrition plays in keeping us healthy.
Read the article in the online edition of McGill News.
According to a study by a tea
Hugues Plourde, Ph.D., FDt.P., a Senior Faculty Lecturer in the School of Human Nutrition and Clinical Coordinator, Professional Practice (Stage) in Dietetics, has been named a Fellow of the ODNQ - the most prestigious award given by the Order - for his exceptional contributions to the profession.
With the help of Agincourt community services, Registered Dietitian Ekta Amarnani, M.Sc.’17 has put together an interactive map that helps people locate food resources across Toronto with the intention of increasing access to food.
To better understand food-related decisions during the pandemic, our research team conducted an online survey among a sample of adults from the province of Québec. This survey spanned three different time points between the initial lockdown in the spring of 2020 and the curfew period in Québec in the winter of 2021.