How do we decide what to buy when we go grocery shopping? Why do we purchase the same items time and time again? Do we really choose our groceries, or do we pick what we buy based on habit alone? Hiroshi Mamiya, a professor in McGill’s Department of Epidemiology, Biostatistics,[Read More…]
Tag: nutrition
Eating sustainably, one DISH at a time
Given that around 26 per cent of mortality cases in Canada are attributable to dietary choices, and that the global food system is responsible for a third of global greenhouse gas emissions, researchers are exploring ways to balance nutritional value with sustainability. McGill scientists have recently developed a consumer-focused approach[Read More…]
The science behind Ozempic’s triumph
On Sept. 23, McGill’s Office for Science and Society (OSS) organized the Annual Trottier Public Science Symposium, aiming to increase understanding of Ozempic and its deeper implications. Moderated by Joe Schwarz, professor in chemistry and Director of OSS, the event featured two experts in the field. Research leading to discoveries[Read More…]
Insulin delivery tech transforms eating habits beyond the syringe
Living with diabetes is about more than just managing symptoms; it’s about adapting to a new way of life. For individuals with diabetes, one of the primary concerns is their restricted diet, which often means they need to be diligent in choosing foods and pay close attention to their overall[Read More…]
Type 2 diabetes: A cellular miscommunication issue?
On Feb. 22, the Research Institute of the McGill University Health Centre (RI-MUHC) presented a lecture from members of the RI-MUHC community, as part of their ongoing Distinguished Professors Lecture Series. This month’s distinguished professor was Guy Rutter, a professor of Medicine at the University of Montreal and researcher specializing[Read More…]
Micronutrients: Friend or foe?
McGill’s Department of Global and Public Health hosted a seminar on Oct. 18 with Dr. Brian Ward, former director of the J.D. MacLean Centre for Tropical Diseases and professor in McGill’s Faculty of Medicine and Health Sciences. Dr. Ward gave an eye-opening talk titled “Micronutrients and microbes: Some things we[Read More…]
McGill nutritionist shares sports nutrition tips at Trottier Symposium
McGill hosted the 2023 Trottier Public Science Symposium, “Ready, Set, Go! Use and Abuse of Science in Sport,” on Sept. 13-14 in Moyse Hall. The symposium featured talks by renowned experts who offered their perspectives on nutrition and the broader role of science in sports. One of the talks was[Read More…]
Help…my fridge is bare: A guide to grocery shopping as a student
Picture this: You open your kitchen fridge to find it empty. This is the third time within an hour that you’ve checked, and still, no food has magically appeared. There is nothing but a Sleeman leftover from your last pub crawl and half an apple. All those times your parents[Read More…]
Good Mood Food: 3 recipes with mood-boosting properties
With second semester already in full swing, gloomily shortened winter days, and the 45th President of the United States’ rocky first week in office, McGill students currently face countless reasons to feel down. One solution to this can be found in the diet; studies have shown a strong correlation between[Read More…]
In search of a sustainable, nutritious diet
What is the perfect human diet in terms of nutrition and environmental impact? According to McGill’s School of Dietetics and Human Nutrition Professor Dr. Timothy Johns, finding the right balance is the key. Johns, an ethnobotanist and nutritionist, said that humans are omnivores by nature. “We’re adaptable, but it’s not[Read More…]