Nutrition Conversations

Les personnes âgées représentent le groupe démographique qui croît le plus rapidement au Canada, avec 19 ? la population âgée de 65 ans et plus, soit environ 7 millions de personnes. L’exercice, l’activité physique et la nutrition sont des éléments essentiels d’un vieillissement en santé, contribuant au maintien de la santé musculosquelettique et à la réduction du risque de sarcopénie. Dre Stéphanie Chevalier est diététiste, professeure agrégée à l'École de nutrition humaine de l’Université McGill et chercheuse à l’Institut de recherche du CUSM. Spécialiste du métabolisme des protéines, elle étudie...

Digestive health plays a crucial role in overall well-being, impacting everything from nutrient absorption and immune function to mental health. At the heart of this system is the gut microbiome—a complex network of microorganisms that helps regulate inflammation, metabolism, and even the risk of chronic diseases. Despite its importance, digestive health is often misunderstood, with myths about probiotics, fibre, gluten, and conditions like irritable bowel syndrome (IBS) and celiac disease continuing to circulate widely. Kelsey Moore is a Registered Dietitian with a retail nutrition background and experience in the digestive health space. Kelsey graduated from The University of Br...

Over the past decade, food and food systems have emerged as key to tackling non-communicable diseases, sustainability, and food security. This has spurred major investments in technologies that transform how we produce and consume food. Yet, regulation and policy remain major barriers to innovation, access, and identifying foods that support healthy diets. Dr. William Yan earned his Ph.D. in Medical Microbiology and Infectious Diseases from the University of Alberta and joined Health Canada in 1995. As Director of the Bureau of Nutritional Sciences (2010–2022), he led key Healthy Eating Strategy initiatives, including sodium reduction, trans fat elimination, and front-of-package labelling. No...

Research shows that adipose (fat) tissue isn’t just stored energy—it plays a critical role in metabolism, inflammation, and disease risk. Biological, environmental and nutritional factors contribute to differences in how people store fat and develop conditions such as obesity and type 2 diabetes. Dr. Kafi Ealey is an assistant professor in the School of Nutrition at Toronto Metropolitan University. Dr. Ealey obtained her MSc and PhD from the Department of Nutritional Sciences at the University of Toronto and completed postdoctoral training at the RIKEN Center for Integrative Medical Sciences in Yokohama, Japan, as well as in the Department of T...

Older adults are the fastest-growing demographic in Canada, yet gaps in care persist, including limited healthcare access, social isolation, and rising cognitive decline. Addressing these challenges through diet and physical activity is key to promoting healthy aging and quality of life. Dr. Lora Giangregorio is a Professor in the Department of Kinesiology and Health Sciences at the University of Waterloo and Tier 1 Canada Research Chair in Bone Health and Exercise Science. She leads the Bone Health and Exercise Science Lab, also known as the BonES lab. The BonES lab team leads research on physical activity for older adults and...

Sodium is essential for our bodies, but too much can have serious consequences for our health, including raising blood pressure and increasing the risk of heart disease. Dr. JoAnne Arcand is an Associate Professor and Registered Dietitian in the Faculty of Health Sciences at Ontario Tech University. She leads a research program that explores evidence-based approaches to the implementation of nutrition policies and interventions to enhance population-wide strategies aimed at supporting healthy eating, including dietary sodium. Her research addresses behavioural nutritional risk factors across the lifecycle, from children to older adults, for both the general public and people affected...

The world's over-65 population is expanding rapidly, and the risk of malnutrition is prevalent in this population. Meeting nutritional needs is a recognized strategy to reduce and address multiple debilitating adverse health outcomes associated with malnutrition. Dr. Agnes Siew Ling Tey, Senior Lead of Clinical Science & Nutrition at Abbott in Singapore. Her research centers on pioneering dietary strategies to prevent and manage malnutrition, cardiometabolic diseases, and obesity. With over 50 contributions to international peer-reviewed journals, and an evidence-based position statement for the National Heart Foundation of New Zealand, Dr. Tey is also an esteemededitor and reviewer for various scientific journals...

Alcohol is regularly used to relax after a long day at work, at dinner, and on the weekend as well as in connection with social events or to mark special occasions; however, we have learned that even low levels of regular use increases health risks. Dr. Erin Hobin is a Senior Scientist at Public Health Ontario, an Associate Professor in the Dalla Lana School of Public Health at the University of Toronto, and a Collaborating Scientist at the Canadian Institute for Substance Use Research at the University of Victoria. Her research program focuses on developing and evaluating population level...

Malnutrition in Canada is an overlooked health issue that can have a huge impact on individuals and the health care system. When it comes to pediatric malnutrition, the stakes are even higher, calling for urgent transformation in how we address and prevent it. . The Canadian Malnutrition Task Force, a group of clinicians, researchers and decision makers, has been advancing nutrition care research and education to address the prevention, detection, and treatment of malnutrition across many health sectors. Dr. Jessie Hulst is a staff physician in the division of Gastroenterology, Hepatology and Nutrition at the Hospital for Sick Children, and...

L'alimentation et la nutrition sont des sujets populaires dans les médias et sur les réseaux sociaux. L'omniprésence des médias sociaux a créé de nouvelles opportunités pour les experts qualifiés ou accrédités de la communauté scientifique de communiquer avec leurs clients et le public. Elle a également créé des défis. Dre Sophie Desroches est professeure titulaire et diététiste à l'École de nutrition à l’Université Laval et chercheuse au Centre NUTRISS de l’INAF. Ses travaux de recherche visent à identifier des stratégies de transfert de connaissances en nutrition et à favoriser leur implantation...

Most of us are familiar with vitamin and mineral supplements, but did you know that there are foods and drinks on the market called “supplemented foods”? These products have added ingredients such as vitamins, minerals, and caffeine. While they can offer additional nutrients, some can pose a risk to your health if consumed excessively or by vulnerable groups (e.g. pregnant individuals). Elaine De Grandpré is the Manager of Knowledge Translation and Exchange in the Bureau of Data, Science and Knowledge Integration of the Food and Nutrition Directorate at Health Canada. She is an innovative and energetic leader with over...

Chronic conditions such as diabetes and chronic kidney disease are major public health concerns and on the rise worldwide. Dietary interventions that include foods such as fruit and vegetables may help improve health outcomes, but what about adherence? Could providing foods directly to people as part of health services be a solution? Dr. Dylan MacKay is an Assistant Professor of Nutrition and Chronic Disease in the Department of Food and Human Nutritional Sciences and the Department of Internal Medicine Section Endocrinology at the University of Manitoba. He has a background in Human Nutritional Sciences, with training and experience in...

Mentorship, often described as the art of guiding and nurturing, holds a special place in the fabric of human development. From ancient traditions of apprenticeship to modern-day corporate mentorship programs, the practice has evolved, yet its essence remains unchanged: the passing down of wisdom, experience, and support from one generation to the next. Dr. Sharon E. Straus is a geriatrician and clinical epidemiologist who trained at the University of Toronto and the University of Oxford. She is the Director of the Knowledge Translation Program and Physician-in-Chief at St. Michael’s Hospital and Professor in the Department of Medicine at th...

Food and nutrition literacy are concepts that may be important factors in supporting healthful dietary habits. Building these skills and knowledge at a young age is important for skill retention, confidence in food practices and supporting lifelong healthy eating habits. Dr. Maude Perreault is a Registered Dietitian and Assistant Professor at Université de Montréal. Her clinical and research interests are centered around family nutrition, and how we can support children and parents to have healthy eating behaviors. Dr. Perreault has also supported parents through her online private practice, with a focus on helping parents team up and tackle “pick...

On March 8, 2024 we celebrated International Women’s Day where the theme was to “Inspire Inclusion”. Over the past 20 years, studies have shown persistent gaps in gender representation at the top levels of parenteral and enteral nutrition societies. Why does this matter? It's not just about numbers; it's about equality, opportunity, and the ability for all voices to be heard.

Dr. Carla Prado is a Professor and Registered Dietitian at the University of Alberta, and a Campus Alberta Innovates Chair in Nutrition, Food and Health. She is the Director of the Human Nutrition Research Unit and expert in assess...

With each passing year, our understanding of nutrition evolves, driven by scientific research, cultural shifts, and changing consumer preferences. As we enter 2024, we find ourselves at the forefront of a nutritional revolution, where sustainability, personalization, and mindful eating take center stage. Nishta Saxena is a Registered Dietitian and founder of Vibrant Nutrition, a full-service clinical nutrition and nutrition education practice. She is also a proud mother of two, living the strategies she preaches to families across the globe. Her years of specialty expertise in paediatrics and family dynamic nutrition has positioned her as an authority in paediatric nutrition and...

In 2023, Manitoba opened Canada's first public facility for egg research, education and training. Eggs are a low-cost and nutrient-dense whole food that is an important source of high-quality protein, vitamins, minerals, essential fatty acids, and choline. Egg consumption has regained global popularity in recent years as they are recommended as a healthy component of diets when consumed in moderation. Dr. Jim House is a Professor in the Department of Food and Human Nutritional Sciences at the University of Manitoba and has served as Past-President of the CNS, is a CNS Fellow, and recently awarded the Manitoba Strategic Research Chair...

Sports Supplements are Natural Health Products, such as plant extracts, sports drinks, protein powders, sports bars, fatty acids, and vitamins and minerals, that are frequently used by many athletes worldwide to enhance sport performance and recovery. According to recent data, the global sports nutrition market and supplements was valued at about 27 billion U.S. dollars in 2022, and expected to increase in value to over 37 billion U.S. dollars by 2027. Dr. Mojtaba Kaviani is an Associate Professor in the School of Nutrition and Dietetics at Acadia University and Certified Clinical Exercise Physiologist with the Canadian Society of Exercise Physiology (CSEP...

Acting Department Chair and Canada Research Chair in Brain Lipid Metabolism. Dr. Bazinet and his team are currently taking a kinetic and biochemical approach to studying the mechanisms by which dietary polyunsaturated fatty acids regulate the metabolism of arachidonic and docosahexaenoic acids within brain phospholipids. He is also former President of the International Society Association for the Study of Fatty Acids and Lipids and recipient of the Lifetime Achievement Awards from the American Oil Chemists’ Society as well as the French Society for the Study of Lipids. In this episode, Dr. Bazinet will discuss the role of DHA in th...

According to our most recent data, 2.3 million Canadians aged 40+ are living with diagnosed osteoporosis. Foods and food components help support bone health throughout the lifespan. Dr. Wendy Ward is a Professor and Senior Research Fellow at Brock University. She is passionate about understanding how foods and food bioactives modulate a healthy skeleton throughout the lifespan along with supporting organizations that advocate for bone health. Dr. Ward is currently the Editor-in-Chief for the Journal of Applied Physiology, Nutrition and Metabolism and holds other leadership positions within Osteoporosis Canada and the Canadian Nutrition Society. She is actively involved in continuing education for...

Malnutrition in Canada is an overlooked health issue that can have a huge impact on individuals and the health care system. Professor Heather Keller is the Schlegel Research Chair in Nutrition & Aging and a Professor at the University of Waterloo and a founding member of the Canadian Malnutrition Task Force, also known as CMTF. She is an internationally recognized expert in geriatric nutrition, assessment, and treatment and her interests include translating research into practice and advocating for improvements in nutrition care across multiple health care settings. Professor Keller has led several national research and knowledge translation & implementation projects. She has...

Veuillez noter que ce podcast est enregistré en français; cependant, vous pouvez voir le script en anglais / Please note that this podcast has been recorded in French; however, you may view the script in English.L'intelligence artificielle (IA) est un domaine en pleine évolution qui offre des possibilités inégalées de progrès et d'applications dans de nombreux domaines de la santé, y compris la nutrition. Le Dr Benoît Lamarche est professeur titulaire à l'École de nutrition de l'Université Laval et directeur scientifique du Centre de recherche sur la nutrition, la santé et la société (NUTRISS), finan...

With the increase in the use of digital devices also comes with the harmful impact of digital marketing for unhealthy food and beverage products, particularly to children, affecting their attitudes, habits, dietary intakes, and health. Dr. Mavra Ahmed is a Research Fellow in the Department of Nutritional Sciences at the University of Toronto and at the Joannah and Brian Lawson Centre for Child Nutrition. Her research on the food and nutrition policy initiatives at the population level has contributed to improvements in the Canadian food environment. She is also passionate about developing equitable population-level interventions to enable healthier dietary decision-making...

One of the biggest challenges that students face in their training is figuring out what path to take, what skills to obtain, and how to get started on their career journey. In this episode, a diverse group of panelists from major career areas in nutrition discuss the invaluable lessons they have learned during their inspiring career paths, exploring the intersections of nutrition, research, and personal growth. Megan Nechanicky, RD, MSc is the Nutrition Manager for North America Retail and Global Health & Wellness communications at General Mills where she and her team provide strategic direction for business and Research and Development...

WHAT we eat and HOW we eat includes determinants such as the environment and genetics, which influence appetite and body weight control, metabolic health and eating behaviours in children and adults. Dr. Vicky Drapeau is a professor in the Département d’éducation physique at Université Laval, a dietitian, co-founder and co-ordinator of the Clinique de Nutrition and Scientific Director of the sustainable health consultation committee at the university. Dr. Drapeau’s current research is supported by CIHR, SSHRC, and Dairy Farmers of Canada. In this episode, Dr. Drapeau will discuss the role of certain foods in body weight managem...

Roughly 90% of Canadians with diabetes are living with type 2 diabetes. Among the foods in the diet, there is growing evidence suggesting a protective role of dairy products in diabetes risk. Dr. Anthony Hanley is a Professor in the Department of Nutritional Sciences at the University of Toronto and a Scientist at the Leadership Sinai Centre for Diabetes at Mt. Sinai Hospital. Dr. Hanley’s research is supported by Diabetes Canada, the Canadian Institutes for Health Research, Dairy Farmers of Canada, and the University of Toronto Banting and Best Diabetes Centre. In this episode, Dr. Hanley will discuss his perspectives on th...

Whole foods and meal combinations need consideration in the control of postprandial glycemia and appetite. There is also a need to improve nutritional quality of highly processed plant-based substitutes for dairy and other animal products. Therefore, it is important for nutritionists and consumers to understand that caution is required when selecting plant-based processed products and that regulations and labelling also need attention. Dr. Harvey Anderson is a Professor of Nutritional Sciences and Physiology Faculty of Medicine, University of Toronto. He is Director of the NSERC University-Industry Program in Food Safety, Nutrition and Regulatory Affairs (PFSNRA) and past-Director of the...

Maintaining muscle mass is one of the key elements of longevity. As we age, our protein requirements increase, but that is only part of the picture. Exercise is a key ingredient too. Dr. Stuart Phillips is a Tier 1 Canada Research Chair in Skeletal Muscle Health, Professor of Kinesiology at McMaster University, and Director of the McMaster University Physical Activity Centre of Excellence. In this inaugural conversation, Dr. Phillips will dive into aging, muscle loss and the increased importance of dietary protein and exercise.