Protein for Bone Health: Evidence Update and Implications for Practice

Webinar

Dietitians are eager to consider how advice on protein – the nutrient of the day – can be re-envisioned for clients in the context of new framing.

Presented in partnership with Osteoporosis Canada

Dietitians are eager to consider how advice on protein – the nutrient of the day – can be re-envisioned for clients in the context of new framing. Issues around quantity, quality and sources of protein are key. Considering all the ways that protein supports health, this discussion will focus on its central role in building, protecting and maintaining our musculoskeletal health. Join us for a timely session that speaks to the needs of Canadians young and old, to gain new insights and build new skills for your practice.

Participants will:

  • Learn about new and emerging evidence on protein requirements to support optimal musculoskeletal health across the lifecycle
  • Learn more about Canadian’s current bone-health related nutrient intakes and how foods can address important gaps
  • Acquire insights on practices that can support your clients’ bone health

Key Topics

  • Overview and state of evidence on protein as it relates to bone health
  • Current intakes of bone-health supporting nutrients
  • Protein quantity and quality for optimal bone health
  • The food matrix and impact on bone health outcomes
  • Practice-based advice & recommendations in light of new dietary guidance.

© Dairy Farmers of Canada, 2020. 

This webinar was originally presented as a live webcast on July 7, 2020.

After watching the webcast, to receive your certificate of attendance, you can simply send an email to nutrition@dfc-plc.ca.

Speaker
Andrea Josse, Ph.D.

ANDREA JOSSE, Ph.D.

Assistant Professor
School of Kinesiology and Health Science
Faculty of Health, York University

Dr. Josse received her doctoral degree in exercise physiology and nutrition from the Department of Kinesiology at McMaster University (Hamilton, ON). She then completed a CIHR- and Canadian Diabetes Association-funded postdoctoral fellowship in the Department of Nutritional Sciences at The University of Toronto. She is currently an Assistant Professor in the School of Kinesiology and Health Science, Faculty of Health, York University (Toronto, ON.) and an Affiliate Scientist with the Li Ka Shing Knowledge Institute, St. Michael’s Hospital in Toronto.

As a nutritional scientist and applied physiologist, her general research area combines clinical nutrition and exercise physiology in the context of both health and chronic disease, and centres on lifestyle modification strategies and/or training regimens that manipulate diet and exercise to achieve a healthier body composition (including bone) and/or a beneficial metabolic outcome. She is particularly interested in assessing the consumption of protein-rich whole foods (including dairy products) with different modes of exercise (i.e. aerobic, resistance, plyometric) in both acute and chronic contexts to facilitate healthy changes in body composition, body weight, bone and cardiometabolic risk in different human populations across the lifespan, including those with obesity and increased chronic disease risk.

Dr. Josse has published 54 papers, and herself or her trainees have presented 71 abstracts at national/international conferences. She has also given 20 invited lectures; most in the areas of dairy nutrition and musculoskeletal health. She has received operating funding from several agencies to carry out her nutrition and exercise research program.

Moderator
Kerry Grady MHSc, RD

KERRY GRADY, MHSc, RD

Senior Manager, Scientific and Clinical Programs
Osteoporosis Canada

Kerry Grady is the Senior Manager of Scientific and Clinical Programs at Osteoporosis Canada.  Her role includes liaising with OC’s 70+ member strong Scientific Advisory Council made up of bone health experts from across Canada.  She is a registered dietitian in Ontario and prior to joining Osteoporosis Canada, worked in several areas of dietetics including both industry and clinical nutrition. She has volunteered extensively with both Dietitians of Canada and the College of Dietitians and has mentored dietetic interns, international students as well as  high school students.