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!

Classified as: Harriet Kuhnlein
Published on: 31 Jul 2023

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.

Classified as: Margaret A. Gilliam Institute for Global Food Security, Patrick Cortbaoui, School of Human Nutrition
Published on: 25 Jul 2023

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.

Classified as: School of Human Nutrition, Treena Wasonti:io Delormier, External Scholarships
Published on: 3 Jul 2023

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.

Classified as: School of Human Nutrition, Stéphanie Chevalier
Published on: 28 Jun 2023

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.

Classified as: Nil Basu, Environment and Climate Change Canada
Published on: 20 Apr 2023

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.

Classified as: Daiva Nielsen, Didier Brassard
Published on: 23 Mar 2023

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.

Classified as: Daiva Nielsen
Published on: 23 Mar 2023

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.

Classified as: Clinical Nutrition Research Unit
Published on: 25 Jan 2023

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

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