Peter J. Jones, the recently named Canada Research Chair in Functional Foods and Nutrition, joined the University of Manitoba on November 1, 2005 as Director of the Richardson Centre for Functional Foods and Nutraceuticals. Dr. Jones’ main appointment will be in the department of Food Science with a cross appointment in Human Nutritional Sciences. Before 2005 he was professor at McGill University serving as Director of the School of Dietetics and Human Nutrition from 1994-1999.

Currently, Dr. Jones serves as President of the Danone Institute for Nutrition in Canada and immediate Past-President of the Canadian Society for Nutritional Sciences. He serves as Chairman of the Functional Foods and Nutraceuticals Board of the Vancouver-based Forbes Medi-tech group. Dr. Jones has also sat on the Food and Agriculture Organization of the United Nations, World Health Organization, and United Nations University (FAO/WHO/UNU) Expert consultant Panel for Energy and Protein Requirements in Human Nutrition.

Dr. Jones' research interests cover cholesterol, fat and energy metabolism. He has applied novel stable isotope methodologies to examine the response of these areas of metabolism to dietary intervention. His research group has been active in exploring the dietary determinants which control cholesterol biosynthesis in humans, as well as how plant sterols act in functional foods as cholesterol-lowering agents. Other areas of research have included re-establishing energy needs in sub-groups of the Canadian population and exploring what fats confer optimal health during weight reducing diets. Dr. Jones has published over 220 peer-reviewed research articles and reviews in international journals, as well as chapters in leading nutrition textbooks. Dr. Jones received the Young Investigator Award for Excellence in Nutrition Research in 1997.

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The Whys and Wherefores of Nutrition Coaching in 2008

Foods choices broaden and diversify, trends change, and so do consumer expectations, all at a very fast pace. Consumers are increasingly well informed about nutrition, based on an ever-expanding range of sources. More than ever, they need guidance and advice to make the right food choices. Dietitians have an important role to play as nutrition coaches, to positively impact consumer behavior through various approaches, including motivational interviews, the use of new technologies, and the implementation of social programs. But first, it is important to learn about and understand the role played by other influencers. This lecture will take a look at the current situation and the relevance of nutrition coaching.

Myriam Géhami is a registered dietitian and clinical lecturer in the Université de Montréal’s nutrition department clinic. She also maintains a private practice at Le Sanctuaire’s MédiClub clinic. Ms Géhami is a frequent guest lecturer at the Université de Montréal and CHUM, where she previously had a clinical practice.

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Pleasure and the Senses: Key Motivators in Changing Food Behaviours

In today’s society, faced with a flood of media information about food, dieting, prevention, nutrition, and medical recommendations, eating has become very complex for many consumers, and is dominated by confusion, restrictions, anxiety, guilt, and little or no pleasure.

This lecture aims to give nutritionists and dietitians a comprehensive biopsychosocial, cultural and sensory overview of food, so that we can help different clienteles achieve a healthy, harmonious and enjoyable relationship with food.

Marie Watiez, a food psychosociologist, and certified Emploi-Québec trainer, has worked with ÉquiLibre Groupe d’action sur le poids since 1998, and with the Choisir de maigrir? program since 2003. In 2000, she established Sésame Consultants. She also gives lectures and teaches workshops and university courses for professionals, students, employees and the general public on our relationship with food and the pleasures of eating, using a biopsychosocial approach.

Dr. Watiez holds a degree in dietetics (Université Paris XII), a doctorate in social psychology (Université Paris V) and a post-doctoral degree from the Université de Montréal and Université Laval. She has also studied eating behaviours, taste awareness, adult education and personal development.

Dr. Watiez is a member of ÉquiLibre, le Groupe de réflexion sur l’obésité et le surpoids, l’Institut français pour la nutrition, and Slow Food Québec.

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Social Marketing: Nutrition Coaching in the Service of the Public

Unlike classic marketing, which has mainly financial goals, social marketing targets social problems through the commitment of high-profile corporate citizens. Nutrition coaching is at the heart of social marketing programs, aiming to positively impact consumer eating habits. This lecture introduces the example of France’s EPODE program, which targets childhood obesity. The program is a concrete example of nutrition coaching and its positive impact on society.

Patrice Resther is Chief Executive Officer of Protéines Canada, a social marketing company and subsidiary of the French firm, Protéines SA, the European leader in health communication and a member of the Health & Wellness communications network. With more than twenty years of experience as a marketing strategist and communications consultant for food, health and wellness niche markets, Mr. Resther also consults on strategy and brand management. He coaches his clients, helping them achieve their business goals by explaining the decision-making process and proposing robust action plans.

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Relational Marketing: On the Inspiring Track

The clinical (relational) approach is clearly different from the more conventional, transactional approach. This presentation will explain the conditions needed to establish relationships with our clients. By illustrating the relational approaches taken by other players, we will propose actions to facilitate relationship building, and initiate a thought process that will put into perspective the ethics of relational marketing as it relates to nutrition consulting.

Marie Marquis is a registered dietitian with a Ph.D. in administrative sciences, specializing in marketing. As associate professor in the Université de Montréal’s nutrition department, she teaches subjects associated with marketing and consumer research in connection with food. She has twice received awards for teaching excellence, first in 2001 from the university and again in 2006 from her students. She is director of NUTRIUM, an organization that includes the Extenso website, the Université de Montréal’s nutrition clinics and the nutrition department’s healthy cooking workshops.

Among her research interests are factors that determine food choices in different target groups, including children, young diabetics, mothers, men, and disadvantaged populations. She is also interested in how people’s relationships with food have evolved over the years, specifically throughout the 20th century. Her research has been funded by the Canadian Foundation for Dietetic Research, the Danone Institute of Canada, the Quebec Diabetes Association, FRSQ, CRSH and MSSQ. As an investigator associated with Hôpital Sainte-Justine, she is specifically interested in overweight children and their issues.