“Instead of eating four food groups, Canadians are now encouraged to follow three guidelines on what to eat regularly, what to avoid and the importance of cooking and preparing meals at home.” (CBC)
Here are two McGill experts from the School of Human Nutrition who are available to answer media requests on the newly released Canadian food guide:
Stéphanie Chevalier, School of Human Nutrition, Faculty of Agricultural and Environmental Sciences, McGill University
Professor Stéphanie Chevalier studies the processes that lead to the loss of muscle mass and strength with aging, and other conditions such as cancer and diabetes, that may interfere with normal functioning. Her aims de ella are to understand which dietary factors are involved and to test diets, dietary patterns or supplements to maintain muscle health and function.
stephanie.chevalier [at] mcgill.ca (English, French)
Anne-Sophie Brazeau, School of Human Nutrition, Faculty of Agricultural and Environmental Sciences, McGill University
Professor Brazeau is the Program Director of Dietetic Education and Practice. Prof Brazeau’s research focuses on health behaviors such as eating behaviors and physical activity and their relations with the development and management of chronic disease. She characterizes the behaviors and self-reported factors associated with those behaviors, and then tests the interventions to improve them.
anne-sophie.brazeau [at] mcgill.ca (English, French)