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.

Congrats Hugues!

Classified as: Hugues Plourd, School of Human Nutrition
Published on: 30 Nov 2022

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.

Published on: 11 Nov 2022

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.

Classified as: Daiva Nielsen, covid-19
Published on: 2 Nov 2022

When an Indigenous patient receiving treatment at the MUHC refused to eat, McGill MScA candidate Manveen Sethi was enlisted to find an authentic recipe for Bannock bread, a traditional Indigenous snack. Through research and with the help of Indigenous patients who taste-tested recipes, Sethi found a recipe that will now be permanently available on the MUHC menu and hopefully offer a little comfort to Indigenous patients being treated at the facility.

Classified as: Manveen Sethi, Research Institute of the McGill University Health Centre (RI-MUHC)
Published on: 6 Oct 2022

School of Human Nutrition alumni Bianca Loge, BSc(NutrSc)’20, Kristen Sunstrum, BSc(NutrSc)’21, and Zoey Li, BSc(NutrSc)’17, reminisce about the unique extracurricular opportunities made possible by the Student Experience Enhancement Fund, and the host of real-world skills they acquired that they’ve since gone on to apply to their blossoming careers.

Read more in Focus on Macdonald

Classified as: Focus on Macdonald
Published on: 6 Oct 2022

Prof. Daiva Nielson (SHN) has received funding from the Canada Foundation for Innovation’s John R. Evans Leaders Fund (CFI JELF) to establish the Sensometric Lab to investigate what influences human eating behaviour, for example, genetic predispositions, the role of price promotions and advertising, as well as other sensory stimuli, like smell. The lab will be equipped with novel wearable devices to monitor and map the brain’s activity related to eating.

Classified as: Daiva Nielsen, CFI-JELF
Published on: 29 Sep 2022

Stéphanie Chevalier, Associate Professor and Graduate Program Director in the School of Human Nutrition, directed the team of researchers who have revealed an association between low muscle mass and accelerated cognitive decline in older adults.

Classified as: Stéphanie Chevalier
Published on: 20 Jul 2022

Food security is one of the fundamental challenges to sustainability of the 20th century, with approximately 11.7 percent of the global population experiencing extreme food insecurity, according to The State of Food Security and Nutrition in the World 2022 (SOFI).

Classified as: Patrick Cortbaoui, Margaret A. Gilliam Institute for Global Food Security, food sustainability
Published on: 18 Jul 2022

Anikka Swaby, BSc(NutrSc)'18, MSc (Human Nutrition)'22 is the recipient of the Let's Talk Science National Volunteer Award!

This award recognizes an exceptional volunteer who has shown outstanding innovation, communication and a commitment to STEM education and outreach.

Anikka leveraged her knowledge and expertise as a registered dietician to develop the Good Gut Bacteria kit which has been added to the McGill Let’s Talk Science kit library and has been adapted for multiple symposiums and homeschool workshops.

Classified as: Anikka Swaby, Let's Talk Science
Published on: 7 Jul 2022
"Arriving at Mac Campus I was astounded by the green space and proximity to nature. The sense of community is unparalleled... Coming to Mac was like finding a home away from home."
- Chloe Garzon
Classified as: chloe garzon, valedictorian
Published on: 6 Jun 2022

As part of the Bicentennial Celebrations, faculties, central units, associations, and unions were asked to nominate the Unsung Heroes in their department – the less-recognized faculty and staff who have walked the halls of McGill through the ages and who have greatly helped shape the community.

Classified as: Harriet Kuhnlei, CINE, unsung hero
Published on: 6 Jun 2022

Some people say it is a dry run for life outside the Roddick Gates. McGill undergrads Olivia Ronca and Loriana Cocca might agree. On April 9, as part of Montreal’s Les Suprêmes synchronized skating team, they gave a performance of a lifetime, earned top marks and were crowned world champions.

Published on: 29 Apr 2022

Macdonald Campus students celebrate the women of the CIUSSS West Island on International Women’s Day

Classified as: CIUSS
Published on: 10 Mar 2022

In the midst of the pandemic, in 2020, the plant-based drink industry saw nearly 20% growth, and is estimated to be worth about $350 million, according to data provided by Plant-Based Foods of Canada. One of the latest plant-based drink source is potatoes, which, according to

Dr. Michèle Iskandar, Research Associate at McGill’s School of Human Nutrition, can be healthy alternatives.

Classified as: Michèle Iskandar, School of Human Nutrition
Published on: 2 Mar 2022


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