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 Qu茅bec. This survey spanned three different time points between the initial lockdown in the spring of 2020 and the curfew period in Qu茅bec in the winter of 2021.
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.
Published on: 6 Oct 2022
School of Human Nutrition alumni Bianca Loge, BSc(NutrSc)鈥�20, Kristen Sunstrum, BSc(NutrSc)鈥�21, and Zoey Li, BSc(NutrSc)鈥�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鈥檝e since gone on to apply to their blossoming careers.
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Published on: 6 Oct 2022
Prof. Daiva Nielson (SHN) has received funding from the Canada Foundation for Innovation鈥檚 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鈥檚 activity related to eating.
Published on: 29 Sep 2022
St茅phanie 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.
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 .
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鈥檚 Talk Science kit library and has been adapted for multiple symposiums and homeschool workshops.
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
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 鈥� the less-recognized faculty and staff who have walked the halls of McGill through the ages and who have greatly helped shape the community.
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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鈥檚 Les Supr锚mes 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聽on International Women鈥檚 Day
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. Mich猫le Iskandar, Research Associate at McGill鈥檚 School of Human Nutrition, can be healthy alternatives.
Published on: 2 Mar 2022
Brittany Wenniser铆:iostha Jock, Assistant Professor in the School of Human Nutrition, was one of seven Indigenous staff members from a wide range of disciplines who partook in McGill鈥檚 4th annual Indigenous Faculty and Staff Welcome Ceremony held February 14th. The 90-minute online ceremony was designed to highlight the University鈥檚 commitment to increasing the Indigenous presence on campus.
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Published on: 23 Feb 2022
Professors Murray Humphries, Director of the McGill Centre for Indigenous Peoples鈥� Nutrition and Environment (CINE), and Treena Delormier and Hugo Melgar-Quinonez, both from the School of Human Nutrition, will play key roles in the NFRF-T project, Biodiversity Conservation and the Health and Well-being of Indigenous Peoples, led by the University of A
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Published on: 24 Jan 2022
La nutrition ne peut plus 锚tre que l鈥檃ffaire de femmes blanches, minces et souriantes qui mangent des pommes聽鈥� le clich茅 de la nutritionniste vue par Google Images. Un groupe de travail sur le racisme en nutrition 芦聽a 茅t茅 mis sur pied il y a quelques mois, dans la foul茅e de la mort de George Floyd et des questions qui en ont d茅coul茅聽禄, indique M茅lanie Champagne, directrice des communications de l鈥橭rdre des di茅t茅tistes-nutritionnistes du Qu茅bec. Portrait de la situation, en sept bouch茅es.
Published on: 31 May 2021
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