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ABOUT US |
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Nutrition Advisors & Partners The effectiveness of the Canadian Sugar Institute's Nutrition Information Service depends on close partnership with nutrition experts and professional groups. For this reason, the Canadian Sugar Institute works collaboratively with other organization and groups to ensure a science-based approach to policy development, and the dissemination of information that relates to food, nutrition, and health in the Canadian context.
Canadian Sugar Institute Scientific Advisory Council The Canadian Sugar Institute's Nutrition Information Service is guided by a Scientific Advisory Council, a group of respected nutrition researchers from across Canada. Canadian Council of Food and Nutrition
University of Toronto Program in Food Safety, Nutrition and Regulatory Affairs
World Sugar Research Organisation
The Scientific Advisory Council members are: G. Harvey Anderson, PhD N. Theresa Glanville, PhD David D. Kitts, PhD Robert Ross, PhD Joanne L. Slavin, PhD, RD Huguette Turgeon O'Brien, PhD, DtP Dr. G. Harvey Anderson is Professor, Departments of Nutritional Sciences and Physiology, Faculty of Medicine, University of Toronto and Director of the University-Industry Program in Food Safety, Nutrition and Regulatory Affairs. Dr. Anderson received his B. Sc. (Agriculture) and M. Sc. (Animal Nutrition) at the University of Alberta and his Ph.D. (Nutritional Sciences) at the University of Illinois. After postdoctoral experience at the Massachusetts Institute of Technology, he joined the University of Toronto. He has served the University in the positions of Associate Dean, School of Graduate Studies, Dean and Associate Dean for Research, Faculty of Medicine, Chair of the Department of Nutritional Sciences, and member of the University's Governing Council. Dr. Anderson's research on protein and amino acid metabolism, food selection and intake regulation in adults and children, diet and behavior, infant nutrition, total parenteral nutrition, and diet and chronic disease (with emphasis on carbohydrates and proteins), has led to over 300 publications and the training of more than 100 M.Sc. and Ph.D. students and postdoctoral fellows. He has received the Borden Award (research) and the McHenry Award (leadership) from the Canadian Society for Nutritional Sciences, the Distinguished Nutrition Leadership Award from the Danone Institute of Canada, the Earle W. Crampton Award for Distinguished Service in Nutrition(McGill University), the Hollington Award for outstanding teaching of medical students in their preclinical years, the Faculty of Medicine Graduate Teaching Award for Sustained Contribution to Excellence in Graduate Teaching, the University of Toronto Alumni Faculty Award of Excellence for “outstanding academic excellence, service to University and contributions to the community” and a University of Alberta Alumni Honour Award. He was selected as a 2010 Winter Olympic Torch Carrier in honour of his “nutrition research contributing to the health of Canadians”. He has received the American Society of Nutrition’s Dannon Mentorship Award for “outstanding mentorship in the training of successful nutritional research science investigators. He is an elected Fellow of the American Society of Nutrition Dr. Theresa Glanville is a Professor in the Department of Applied Human Nutrition at Mount Saint Vincent University, Halifax, NS. Dr. Glanville obtained a PhD in Nutrition at the University of Toronto and completed post-doctoral studies in Biochemistry at Dalhousie University as a Fellow of the Medical Research Council of Canada. Dr. Glanville teaches undergraduate courses related to medical nutrition therapy and research methodologies. At the graduate level, she teaches a course that uses an evidence-based, theoretical approach to demonstrate the role of nutrition surveillance in population level food policies. Dr. Glanville plays an active role in professional development and is a past Member of Board for Dietitians of Canada and past Chair of the Board of Trustees of the Canadian Council on Food and Nutrition. Dr. Glanville’s research interests are diverse. She is currently conducting research on dietary behaviours of “at risk” populations with an emphasis on diet quality and food sharing in low income families; factors shaping food selection patterns of young children; and assessment of dietary patterns of Canadians using the Canadian Community Health Survey Cycle 2.2 Nutrition. Dr. Glanville has worked extensively to develop tools for professional development. She has developed web-based education programs on appropriate use of vitamin and mineral supplements across the life course for use by dietitians and pharmacists. Dr. Glanville has also been an author for Practice-based Evidence in Nutrition (PEN), a dynamic on-line resource used by dietitians and other health professionals. Dr. Glanville has a special interest in nutritional assessment and dietary requirements. She was invited by Health Canada to be a member of the Expert Advisory Committee that guided implementation of the Dietary Reference Intakes, nutritional requirements established by the US Institute of Medicine in partnership with Health Canada. A key outcome of this collaboration was development of Eating Well with Canada’s Food Guide, the central document in the government’s programs and policies directed at promoting healthy eating by Canadians. Dr. David Kitts obtained his BSc, MSc and PhD degrees at the University of British Columbia, specializing in the area of animal physiology and biochemistry, followed by a Post Doctoral Fellowship at the University of California, Davis in Physiology and Endocrinology. Dr. Kitts is a professor in the Food Science group within the Food Nutrition and Health program, Faculty of Land and Food Systems, at the University of B.C. Dr. Kitts teaches 3rd and 4th year undergraduate course in Food Chemistry, Functional Foods and graduate courses in Advances in Food Chemistry and Food Toxicology. His areas of research also specialize in the disciplines of Food Chemistry, Toxicology and Nutrition. He is a former president of BC Food Technologists and one of the founding directors of BC Functional Food and Nutraceuticals. Dr. Kitts has served on many national committees that have worked to develop standards for nutritional labelling and nutritional claims.His research activities in the past and present include the identification of potential toxicants in foods and evaluation of processes for removal or inactivation from the food supply. Dr. Kitts’ research interests have focused primarily on factors involved in the Maillard reaction, a common reaction which can be attributed to the browning of food and which also dictates the availability of reducing sugars for functional versus nutritional purposes. In addition, he has been active at characterizing the structure-function activities of several naturally present antioxidants and the related potential physiological responses in regulating oxidative stress.He has published more than 180 papers on these topics. Dr. Robert Ross obtained a Bachelor degree in Physical Education from McGill University, and a Master's (1988) and Ph.D in Exercise Physiology from the Université de Montréal in 1992. He is currently a Professor within the School of Kinesiology and Health Studies and the Department of Medicine, Division of Endocrinology and Metabolism at Queen's University, Canada. His research program focuses on the characterization of obesity and related co-morbid conditions, and the development of treatment strategies designed to prevent and reduce obesity and related metabolic risk factors, in particular insulin resistance. Dr. Ross is recognized internationally as a leader in the area of obesity, physical activity and metabolism and has published extensively in these and related areas. He has received the Young Investigator Award from the Canadian Society for Clinical Nutrition, a Premiere's Research Excellence Award from the province of Ontario, and was recently awarded a Research Chair at Queen's University. He is currently the Past-President of the Canadian Society for Exercise Physiology, and is the Director of the Center for Obesity Research and Education in Canada. Dr. Joanne Slavin received B.S., M.S., and Ph.D. degrees in Nutritional Sciences from the University of Wisconsin-Madison and is a registered dietitian. Dr. Slavin is a professor in the Department of Food Science and Nutrition at the University of Minnesota. She teaches hundreds of students yearly in Life Cycle Nutrition and Advanced Human Nutrition. She has presented more than 350 invited scientific lectures around the world on topics including dietary fiber, carbohydrates, whole grains, and the role of diet in disease prevention. Her research has generated more than $5 million dollars in competitive research grants on dietary fiber, whole grains, and the role of carbohydrates in disease prevention. She is the author of more than 150 scientific publications and numerous book chapters and review articles and has advised 50 graduate students who work in universities, food companies, and health care facilities. She is a Science Communicator for the Institute of Food Technologists and a member of numerous scientific societies, including the American Dietetic Association and the American Society for Nutrition. She was a member of the 2010 Dietary Guidelines Advisory Committee for the US Department of Agriculture. She is a frequent source for the media on topics ranging from kid’s eating to sports nutrition. Huguette Turgeon O'Brien, PhD, RD Dr. Turgeon O'Brien is a Full Professor in the Food Sciences and Nutrition department at Laval University. She completed her undergraduate degree at Laval University and a community nutrition internship at the Montreal Diet Dispensary. She obtained her MSc in Nutrition at the University of Montreal and her PhD in Nutrition at Laval University. Her experience includes working as a Community Nutritionist for the Montreal Diet Dispensary and the Douglas Hospital in Montreal, and as a Research Assistant for the Human Nutrition Research Centre in Laval University. She served on a number of Advisory Councils and Boards and participated in different working groups reviewing Canada's Food Guide to Healthy Eating and Health Canada's Policies concerning the addition of vitamins and minerals to foods. She was co-responsible for the evaluation of the Canada Prenatal Nutrition Program (CPNP) for the province of Quebec. She also played a key role in the development of the Health Canada document Nutrition for a Healthy Pregnancy - National Guidelines for the Childbearing Years. Dr. Turgeon O'Brien's main research interest is in the area of iron status and persistent organic pollutants. She conducted research in many African countries including Burundi, Benin, Burkina Faso and Senegal, mainly on the effects of bioavailable dietary iron on the prevalence of iron deficiency and parasitic infections of different subgroups of population. She was also involved in the development and validation of a food exchange system based on local foods and dishes for the nutritional management of Type 2 Diabetes in Mali. She is presently responsible for the Nutrition Program in the Childcare Centres of the fourteen communities of Nunavik and for the ongoing study on blood contaminant levels in preschool Inuit children from Nunavik. Her publications include articles in scientific journals as well as popular books. |
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Tel: 416-368-8091 - Fax: 416-368-6426 | info@sugar.ca
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