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 dans les pratiques cliniques des diététistes afin d’améliorer l’adhésion aux recommandations nutritionnelles. Les plus récents travaux de recherche effectués dans son équipe portent sur l’utilisation des médias sociaux comme stratégie de transfert de connaissances dans les domaines reliés aux habitudes de vie incluant la nutrition. Dans cet épisode, Dre Desroches discute de la désinformation en nutrition sur les réseaux sociaux. / Food and nutrition are popular topics in the media and on social networks. The ubiquity of social media has created new opportunities for qualified or accredited experts in the scientific community to communicate with their clients and the public. It has also created challenges. Dr. Sophie Desroches is a professor and dietitian at Université Laval's School of Nutrition, and researcher at INAF's Centre NUTRISS. Her research is aimed at identifying strategies for transferring nutrition knowledge and implementing them in dietitians' clinical practices, in order to improve adherence to dietary recommendations. Her team's most recent research focuses on the use of social media as a knowledge translation strategy in lifestyle-related fields, including nutrition. In this episode, Dr. Desroches discusses nutrition misinformation on social media . Please note that this podcast has been recorded in French; however, you may view the script in English.

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 30 years of experience in the public and private sectors and has extensive knowledge of public health nutrition, behavioural science, food and nutrition policy and regulatory development and evaluation, stakeholders’ consultation & engagement as well as education. Elaine is also a professor at the University of Ottawa in the Food Policy and Regulatory Affairs program. In this episode, Elaine discusses Health Canada’s new Supplemented Foods Awareness Labelling Initiative. You can learn more about supplemented foods at www.canada.ca/supplementedfoods.

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 clinical trials and patient-oriented research. He is also a person who lives with type 1 diabetes and his work focuses primarily on glucose metabolism, type 2 diabetes, and chronic kidney disease. Dr. MacKay also has a strong personal connection with type 1 diabetes research in which he is both a researcher and a person with lived experience. In this episode, Dr. MacKay discusses the nutritional strategies such as home delivery of foods for chronic diseases such as diabetes and chronic kidney disease.

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 the University of Toronto. She holds a Tier 1 Canada Research Chair in Knowledge Translation and Quality of Care and has authored more than 600 peer-reviewed publications and 3 textbooks in evidence-based medicine, knowledge translation and mentorship. She has received national awards for mentorship, research and education and was named to the Order of Canada in 2021. In this episode, Dr. Straus discusses the art and science behind effective mentorship, exploring strategies, challenges, and enduring rewards that define this practice.

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 “picky eating” with their toddlers. More recently, she has developed an interest for food literacy as a way to explore the skills required to feed ourselves in the complex food system, and where inequalities might lie. Through her research and clinical work, Dr. Perreault’s mission is that everyone can enjoy eating, with autonomy, for their own well-being and that of their community. In this episode, Dr. Perreault discusses the emerging results around food literacy and considerations when it comes to teaching kids about it as well as in the context of chronic health diseases requiring dietary changes, namely celiac disease.

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 assessing nutritional status through the precise measurement of body composition and energy metabolism. Dr. Prado is a member of the Royal Society of Canada, the Canadian Academy of Health Sciences, and has received the title of Canada’s Most Powerful Women: Top 100. She is also a Clarivate™ Highly Cited researcher.

Dr. Leah Gramlich is a gastroenterologist and physician nutrition specialist who works at patient, provider and systems levels to understand and enhance the impact of diet and activity strategies to improve health and reduce disease at the University of Alberta. She is the Founding President of the Canadian Nutrition Society and a CNS Fellow, an honour bestowed upon a CNS member by their peers in recognition for outstanding contributions to nutrition science and/or practice.

In this episode, Dr. Gramlich and Dr. Prado will discuss sex disparities in parenteral and enteral nutrition societies and gender equity in clinical nutrition.

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 feeding issues. She is also known as a “nutrition myth-buster,” promoting evidence-based nutrition rather than diet trends. Nishta regularly appears on CTV as a nutrition health expert and shares her expertise on her Instagram page @nishtasaxenard. In this episode, Nishta discusses what nutrition topics are trending, how nutrition pop culture and trends drive science and how people are trying to incorporate these in their own lives.

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 in Sustainable Protein with the mandate to lead strategic research priorities attracting investment in the Manitoba protein sector for long-term economic growth. In this episode, Dr. House discusses the nutritional profile of eggs, their role on our health, and the new facilities for egg research at the University of Manitoba.