The Mary Emily Clinical Nutrition Research Unit was established in 1995 through the generous support of G. Stewart Brown, long time friend and benefactor of McGill University, with the objective of creating a facility dedicated to human nutrition experimentation using precisely controlled diets. This turn of the century home, the Walter and May Stewart house, was restored and renovated. The 5000 sq ft. facility now houses state-of-the-art bone testing and anthropometric equipment, laboratory facilities for the collection and sampling of blood, kitchen and dining facility for dietary studies and comfortable meeting spaces for faculty and staff.
This facility is unique in Canada, in that it allows strict, in-house monitoring and testing of research subjects over prolonged periods while they consume diets prepared in house.
The environment is welcoming to families and young children. Upon entrance a reception area welcomes participants and staff will direct them through the research process accordingly. On the lower, main level are kitchen, dining and interview rooms.The upper level of the facility contains examination and clinical testing areas.
MECNRU website: www.mcgill.ca/mecnru
The director of MECNRU is Professor Hope Weiler, RD, PhD, Canada Research Chair in Nutrition, Development and Aging and Associate Professor in the School of Dietetics and Human Nutrition. Dr Weiler's research program focuses on bone health at all ages and the role that nutrition plays in achieving or managing bone health outcomes. Many projects are related to vitamin D and essential fatty acid intake and status as a means to clarify dietary recommendations and ultimately improve population health status.
Current studies being conducted at MECNRU include Vitamin D and bone health, obesity in children, and a study on linoleic acid intake in men.