Harriet Kuhnlein, PhD, RD, FASN, FIUNS, LLD (honoris causa), Professor Emerita (McGill) was recently recognized with a 2018 Alumni Recognition Award from the Health and Human Development Alumni Society of the Pennsylvania State University.
If you participated in the MEDLIFE McGill Macdonald Branch/Global Food Security Club Krispy Kreme fundraiser, the We Are Aware: Montreal Campaign, or the Mac Basket Food Drive, you likely crossed paths with the ever-cheery Christine Ha, U3, BScNutrSc (Global Nutrition).
Discovery of calnexin protein’s role in the blood-brain barrier could lead to new MS treatments.
A discovery led by scientists at the University of Alberta and McGill University is providing hope of a new therapeutic target in Multiple Sclerosis (MS) patients, which could one day be used to prevent the symptoms and progression of the disease.
From the McGill Reporter...
On Saturday, Feb. 24, the cilantro flew and the paring knives flashed as talented student chefs from five North American universities took part in the hotly-contested Inter-University Iron Chef Competition.
After the final succulent morsel had been devoured, the panel of judges named the University of Massachusetts Amherst as this year’s champion. The win was UMASS Amherst’s fourth in five years, sparking whispers of a Dine-esty in the making.
Sue Harrison is now the person in charge of the French courses for McGill HSS students at McGill French Language Centre (FLC) replacing Hélène Riel-Salvatore, who recently retired from her position. Previously, Sue was part of the winning team behind Dialogue McGill’s Self Study Workbooks.
The School of Human Nutrition is excited to welcome four new Faculty members:
Un décès sur six lui est attribuable chaque année […] « C’est la première fois que l’on conclut que la pollution environnementale est une cause si importante de décès », souligne le professeur Niladri Basu, chercheur à l’Université McGill, qui a participé à l’étude publiée hier par la revue Lancet en partenariat avec l’Organisation des Nations Unies (ONU).
by Kathy MacLean
Over the summer a group of Mac staff members got together to kick around ideas for an activity that would bring the Macdonald community together at the start of the school year and would tie to Macdonald’s motto “Mastery for Service.” Once the seed was planted, it didn’t take long for the theme to emerge - #MacShares. The first #MacShares event – Apple Pies – was held on Monday, September 25th. The 80 available spots for the event were filled in a matter of days.
New research from Canada suggests that over-60s should eat protein at all three daily meals to help stave off age-related muscle decline, which can contribute to loss of independence and falls.
Researchers at McGill University in Canada studied the effects of protein consumption on muscle strength in seniors.
Older adults tend to get most of their protein from just one of their daily meals -- dinner -- whereas to help preserve their physical strength, protein consumption should be spread out throughout the day, the researchers conclude.
Quebec researchers link protein distribution to greater mass and muscle strength in the elderly.
Loss of muscle is an inevitable consequence of aging that can lead to frailty, falls or mobility problems. Eating enough protein is one way to remedy it, but it would seem that spreading protein equally among the three daily meals could be linked to greater mass and muscle strength in the elderly.
Heartening to see the good work Macdonald grads Sylvie Beaudry (FdSci'88), Giuliana Di Quinzio (Nutr'00) and Pamela Yiptong (Nutr'09) are undertaking at EMSB to help children develop healthy eating habits.
...During her 29 years in the public school system, dietitian Sylvie Beaudry [(FdSci'88)] has played a role in encouraging thousands of students to develop healthy eating habits.
Professor Emerita Harriet Kuhnlein (School of Human Nutrition) received a 2017 Fulbright Specialist Grant that was undertaken with Massey University in Wellington, New Zealand. The award was in the category of Public/Global Health for a term of 5 weeks during February and March, 2017. The grant was administered through the Bureau of Educational and Cultural Affairs, United States Department of State with the cooperation of World Learning.
Scientists at the University of Alberta and McGill University have discovered a direct link between calcium and cholesterol, a discovery that could pave the way for new ways of treating high blood cholesterol.
Les besoins quotidiens en eau varient en fonction de la masse corporelle (30 ml d'eau par kilogramme), explique la nutritionniste Louise Thibault, professeure à l'École de nutrition humaine de l'Université McGill. « Et par boissons, on entend l'eau, mais aussi le jus, le lait, le thé, le café… », énumère Louise Thibault, qui souligne qu'en général, les gens obtiennent toute l'eau dont ils ont besoin en écoutant ce que leur corps leur dit.
Dr. Grace Marquis, School of Dietetics and Human Nutrition, has received $500,000 CAD from the Queen Elizabeth Scholars initiative to fund researchers and scholars at McGill and the University of Ghana.
The Canadian Queen Elizabeth II Diamond Jubilee Scholarships aim to activate a dynamic community of young global leaders across the Commonwealth to create lasting impacts both at home and abroad through inter-cultural exchanges encompassing international education, discovery and inquiry, and professional experiences.