What is dysphagia? What role does food texture play? How does it affect quality of life? Bring your questions to Isabelle Germain, MSc’01, PhD’17 DtP, Saint-Hyacinthe Research and Development Centre Wednesday, October 4 at 7pm, R2-045
Speaker: Isabelle Germain, MSc’01, PhD’17 DtP, Saint-Hyacinthe Research and Development Centre
Isabelle Germain currently works for Agriculture and agri-food Canada, where she focuses on rheology—the science of texture. She has 22 years of practice in nutrition for the elderly at Ste-Anne’s Hospital as an employee of Veterans Affairs Canada. She is currently the President of the Association professionnelle des nutritionnsites experts en dysphagie for over 10 years (www.apned.info), and a member of the Ordre professionnel des diététistes du Québec. Isabelle has been an invited speaker at McGill University for the School of Human Nutrition, the School of Nursing and the School of Communication Sciences and Disorders.