Lindsay Robinson is an Associate Professor in the Department of Human Health and Nutritional Sciences at the University of Guelph. Her academic training includes a B.Sc. (Honours) in Biology from Acadia University and a Ph.D. in Nutrition and Metabolism from the University of Alberta. Following this, she held a Postdoctoral Fellowship at the University of Guelph and was a visiting Postdoctoral Fellow at the Copenhagen Muscle Research Centre in Denmark. Dr. Robinson teaches undergraduate and graduate courses in the biological concepts of health, nutritional science and exercise physiology/metabolism. Her research program is focused on the modulation and function of inflammatory proteins secreted from adipose tissue and/or skeletal muscle with an emphasis on the mechanisms by which bioactive nutrients, such as omega-3 fatty acids, and/or exercise modulate immune and inflammatory processes in obesity. Dr. Robinson has trained many highly qualified personnel, including undergraduate and graduate students, and postdoctoral fellows. Dr. Robinson served for many years as Awards Chair of the Canadian Nutrition Society (CNS) and is currently serving as CNS Vice-President Research and President-Elect.
The affordability and accessibility of nutritious foods for at-risk populations has risen to the forefront of public health agendas. A new term, ‘nutrition security’ has emerged that is defined as having consistent access, availability, and affordability of foods and beverages that promote well-being and prevent (and if needed, treat) disease, particularly among the most socially disadvantaged populations. This session will focus on Canadian food insecurity with an emphasis on the relationships among income, nutrient intakes and health outcomes. Effective current and future policy interventions to reduce health disparities will also be discussed. Findings from the 2015 Canadian Community Health Survey will be presented that highlight the association between breakfast and ready-to-eat cereal intake and dietary outcomes among Canadian children across varying income levels. These findings will highlight how affordable, popular and nutrient dense foods, such as ready-to-eat cereal, can help support healthy dietary patterns among Canadian children across all income levels. This session will also highlight Breakfast Clubs of Canada (BCC), the successful Canadian nutrition program that serves nutritious food to kids in need in safe and supportive environments to make a positive impact on the students’ health and the ability to learn. This session will review how BCC operates, its impact on the health and education of kids, and steps for future program success.