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David J A Jenkins 250Dr. David J.A. Jenkins MD, FRCPC

Dr. David J.A. Jenkins is an University Professor, and Canada Research Chair, in the Departments of Nutritional Sciences and Medicines, a staff physician in the Division of Endocrinology and Metabolism, the Director of the Clinical Nutrition and Risk Factor Modification Center, and a Scientist in the Li Ka Shing Knowledge Institute, St. Michael’s Hospital. He was educated at Oxford University, obtaining his DM, DPhil and DSc. He is a fellow of the Royal College of Physicians (London) and of the Royal College of Physicians of Canada. He has served on committees in Canada and the United States that formulated nutritional guidelines for the treatment of diabetes and recommendations for fiber and macronutrient intake under the joint US-Canada DRI system (RDAs) of the National Academy of Sciences. He also served as a member of Agriculture Canada’s Science Advisory Board (2004-2009) on the future direction of Canada’s agriculture and agricultural research. He has spent much time working with the food industry to develop products for the supermarket shelf and, for example, helped to initiate Loblaw’s ‘Too Good To Be True’ and most recently their popular “Blue Menu” line of products. His research area is the use of diet in the prevention and treatment of hyperlipidemia and diabetes. He has over 300 original publications on these and related topics. His team was the first to define and explore the concept of the glycemic index of foods and demonstrate the breadth of metabolic effects of viscous soluble fiber, including blood glucose and cholesterol lowering. His group developed the cholesterol lowering concept of the dietary portfolio that has entered guidelines in many jurisdictions (e.g. CCS, Heart UK etc.). He believes in the therapeutic value of plant based diets and that diets have to be environmentally sustainable.

Rundle-Lister Lectureship Award Winner
2018 Food as Medecine Update: What to tell my patients about diet and chronic disease prevention

 

 

 ABurford Mason1Dr. Aileen Burford-Mason PhD

Aileen Burford-Mason PhD is an immunologist, cell biologist and nutritionist with a deep interest in the evidence-based use of nutrition for health maintenance and disease prevention. She maintains a busy downtown practice in nutrition and teaches continuing medical education courses for doctors and other health care practitioners. Formerly Assistant Professor in the Department of Pathology Faculty of Medicine at the University of Toronto, her many research papers have been published in leading medical and scientific journals. She is author of two best-selling books – Eat Well Age Better (2012), and The Healthy Brain (2017) published by HarperCollins Canada.

Nutrition and the Aging Brain
Objectives:

  1. Review brain health in the context of overall nutrition
  2. Discuss links between brain function and common dietary patterns
  3. Consider the role micronutrient deficiencies may play in deteriorating brain function

 

 

RJosse1Dr. Robert Josse BSc, MBBS, FRCP(UK), FRCPC, FACP, FACE
Dr. Josse graduated in Medicine with Honours from the University of London.  He undertook Postgraduate Training at various Teaching Hospitals at the University of London UK and completed his Endocrine Clinical Training in Canada, after which he did a Research Fellowship at the University of Toronto followed by a further Clinical Fellowship at the Massachusetts General Hospital.  He holds Fellowships in Internal Medicine from the American College of Physicians, Royal College of Physicians of London and Internal Medicine and Endocrinology Fellowships from the Royal College of Physicians of Canada.  He is also a fellow of the American College of Endocrinology.

He is a Full Professor in the Departments of Medicine and Nutritional Sciences at the University of Toronto.  He is a past Head of the Division of Endocrinology and Metabolism and has completed a term as Associate Physician-in-Chief at St. Michael’s Hospital. He is the Director of the Metabolic Bone Disease and Osteoporosis Centre at St. Michael’s Hospital. He is an adjunct scientist at the Li Ka Shing Knowledge Translation Centre. He is a consultant to (and a past Chair of) the Scientific Advisory Council of Osteoporosis Canada.  He is a past President of the Canadian Society of Endocrinology and Metabolism (CSEM). He is the past chair of the CHE development and e-CME committee of CSEM.

He received the 2007 Distinction in Clinical Endocrinology Award from the American College of Endocrinology and the 2007 Robert Volpe Distinguished Service Award of the Canadian Society of Endocrinology and Metabolism. He is also the recipient of the Lindy Fraser Founder award of Osteoporosis Canada. He was awarded the 2012 Queen Elizabeth II Diamond Jubilee  Medal for significant achievement and remarkable service to osteoporosis research and treatment.In 2014 he received the educator of the year award from the CSEM.

His major clinical and research interests include osteoporosis, metabolic bone disease and calcium metabolism as well as diabetes and various nutritional metabolic problems He has co-authored over  three hundred articles in peer reviewed journals, an osteoporosis and a diabetes ( with colleagues at the  University of Montreal) book for patients and twenty-one book chapters. He lectures widely both nationally and internationally on various endocrine and metabolic topics.

Nutrition guidelines for osteoporosis
Objectives:

  1. Learn the nutritional guidelines for osteoporosis
    1. Calcium
    2. Vitamin D
    3. Other nutrients.
  2. Discuss the controversies surrounding these recommendations

 

 

 JSygo1Jennifer Sygo, RD

Jennifer Sygo is a dietitian and sports nutritionist with Cleveland Clinic Canada.  After completing an undergraduate degree in Biochemistry at McMaster University and a Masters of Science in Human Biology and Nutritional Sciences from the University of Guelph, Jennifer joined Cleveland Clinic Canada in 2006, where she uses evidence-based strategies to help busy professionals and active individuals make simple dietary changes to improve their health and performance.   

A leading sports nutritionist, Jennifer currently serves as the team dietitian for the Toronto Maple Leafs, Toronto Raptors, Athletics Canada, and Gymnastics Canada. 

Jennifer’s nutrition expertise has routinely been featured in the media, including the National Post, the Toronto Star, and CBC’s The National.  In 2014, Jennifer's first book, “Unmasking Superfoods” became a national best-seller.

Emerging trends in nutrition

 

 

SClairmont1Stephanie Clairmont, RD

Stephanie is a registered dietitian who specializes in Digestive Health, IBS and the Low FODMAP Diet. After being diagnosed with IBS in 2007 and struggling for 4+ years with symptoms, Stephanie used very early scientific research to craft and implement a plan in her own life and the lives of her clients to successfully eliminate digestive symptoms. Stephanie supports clients with her online platform at StephanieClairmont.com and through her online program, where she walks clients through the up-to-date, evidence-based system that helps them significantly reduce symptoms, identify their food triggers, and feel comfortable getting back to focusing on living a healthy, happy, life. Stephanie is a speaker, entrepreneur, mom of two boys, and coach to dietitians. Stephanie has shared her expertise on treatment for IBS and her work as an entrepreneur to thousands of dietitians around the world with her live and online trainings. To learn more about Stephanie’s approach to digestive health, her work with clients and health professionals, visit www.StephanieClairmont.com

Low FODMAP diet in irritable Bowel Syndrome
Objectives:

  1. Understand what the research shows regarding the Low FODMAP Diet and IBS
  2. Know who the diet is for, who it is not for and when to recommend to patients
  3. Be able to provide clients with a protocol on implementation of the Low FODMAP Diet to appropriate patients

 

Dr. John Sievenpiper
Evidence Based Nutrition Guidelines

Russel D’Souza
Dietary Intake of Saturated and Trans Fat and Chronic Disease

Elena Verdu
Nutrition recommendations for patients with gluten sensitivity