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April 22 , 2010  

Brescia Food & Nutrition students share research findings at a day of presentations Student making presentation

London, ON – Brescia University College will highlight student research that expands knowledge and leadership in nutrition and dietetics on the 2nd annual Nutrition Research Day on April 27.

The second group of Master of Science in Foods and Nutrition (MScFN) students will deliver the results of their research in a formal presentation to more than 50 members of the Brescia community in Room 136 of the St. James Building from 9 a.m. - 2 p.m. on April 27.

Dr. Sharareh Hekmat, acting chair of the Division of Food and Nutritional Sciences, said that the most valuable outcome of the Nutrition Research Day is that students findan opportunity to share their research findings. “Another positive aspect ofthis day is that faculty, staff, students, and other research partners will find out more about the types of research being done within our program," Hekmatsaid.

Students enrolled at Culture Works participated in one research project that examined the cultural exchange among university students through an English as a Second Language (ESL) Student Nutrition Awareness Program. Vice Principal Liz Johnson said that she received positive feedback from their student participants. “They benefited by learning more about how to eat in a healthy manner here in Canada, and they were able to gain a greater understanding of healthy food habits and choices through exposure to Canada’s Food Guide.    Spending time with their nutrition partners also allowed them the opportunity to talk about the challenges they have faced in terms of adjusting to eating and cooking in Canada.” At Culture Works, students learn the fundamentals of English, along with Western culture and academic traditions.

Presentations will cover a variety of nutrition topics based on thesis research or intern experience, including:

an assessment of the impact of a nutrition education and skill building program on diet quality in overweight individuals; going green in healthcare food services, which surveys the beliefs, attitudes and behaviours regarding environmentally-friendly initiatives; the dietary patterns and diet quality of university undergraduate students; and current public perceptions of the safety of store-bought grocery foods.

Anyone is welcome to drop in to hear one or more of the presentations. Click here for the complete schedule of presentations.

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Brescia University College, Canada’s premier women’s university college, is affiliated with The University of Western Ontario. The 1,100 women registered as either full or part-time students at Brescia study a wide variety of subjects in Arts, Social Sciences, and Foods & Nutrition in an empowering, compassionate, student-centred, and invigorating environment. Degrees are granted by Western. The Catholic College welcomes students from all backgrounds and values diversity. For more information, please visit www.brescia.uwo.ca

For more information, please contact:

Erin Moody
Program Co-ordinator
Graduate Program in Foods and Nutrition
Department of Food and Nutritional Sciences
Phone: 519.432.8353, ext. 28047
E-mail: emoody2@uwo.ca

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