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OCTOBER 2-4, 2018

Quebec City Convention Centre, Canada


Professor in the Faculty of Applied Health Sciences at Brock University, Canada

“Foods and Food Components for a Healthy Strong Skeleton in Women”


Dr. Ward is a professor in the Faculty of Applied Health Sciences at Brock University where she holds a Canada Research Chair in Bone and Muscle Development. Wendy’s research program, funded by major government granting agencies (NSERC, CIHR, CFI), studies how foods and food components may set us on a better trajectory for bone health throughout the lifespan. The goal of her research program is to develop dietary strategies that help protect against fragility fractures and osteoporosis. These strategies include novel foods and food components such as flaxseed and its omega-3 fatty acid; fish oil; flavonoids in tea and citrus; and soy and its isoflavones. She has published many peer-reviewed articles, invited reviews and book chapters on nutrition and women’s health issues, including herbal and nutritional supplements. Wendy is a member of the Scientific Advisory Council of Osteoporosis Canada and an Associate Editor of the journal Applied Physiology, Nutrition and Metabolism. She is actively involved in continuing education for health professionals and community groups on topics about nutrition and health.


Foods and Food Components for a Healthy Strong Skeleton in Women

This talk will highlight how foods and food components can specifically support bone health, with the long-term goal of preventing osteoporosis and associated debilitating fractures that too often compromise a woman’s quality of life. Discussion of findings from preclinical studies will illustrate the potential role for foods and food components during in utero and early postnatal life to mediate ‘nutritional programming’, and to thereby set a trajectory for stronger bones that are more resistant to fracture during aging. Findings from clinical studies will also be discussed in terms of responsiveness of bone to various dietary interventions, and also what we are
learning about the relationship between dietary patterns and bone health.


Le rendez-vous international sur les ingrédients et aliments santé qui se tiendra du 6 au 8 octobre 2020 au Centre des congrès de Québec au Canada. Propulsé par l’expertise du Québec en matière d’alimentation santé, BÉNÉFIQ est un lieu de synergie incontournable pour tous les scientifiques et industriels de ce secteur en constante effervescence.
Une initiative de l’Institut sur la nutrition et les aliments fonctionnels (INAF)


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