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Nutrition Suite

The Nutrition Suite has been used to support research, community and education projects and provides the following services:

  • Collection of dietary intake data
  • Cooking classes and demonstrations
  • Interactive workshops
  • Nutrient analysis of menus and food journals
  • Nutrition counselling
  • Meal preparation
  • The Teaching Kitchen is an excellent studio space for creating nutrition and cooking video content for courses and webinars

List of services

The Nutrition Suite houses a Teaching Kitchen suitable for meal preparation classes or cooking demonstrations and a Metabolic Kitchen for the production of controlled meals. The nutrition activities can be coupled with the clinical analysis of bio-specimens, imaging (MRI, PET-CT, DXA, ultrasound etc.), exercise testing in the Cardiopulmonary Suite, as well as exercise and sleep protocols. There is also the possibility to measure metabolic rate and absorption. The Nutrition Suite is perfectly designed for lifestyle intervention studies and transdisciplinary community services.

Nutrition counselling appointments

Online food journal monitoring* (20 minutes)

Using an online food journal tool, the participant enters food intake for a minimum of 3 days (2 weekdays + 1 weekend), the dietitian gives feedback in comparison with recommendations given by the tool for age, gender and activity level (Dietary Reference Intakes recommendations from Institute of Medicine and Health Canada) and responds to queries.

*NOT a nutritional evaluation

Food journal analysis

Participant records their food intake for 3 days (2 weekdays + 1 weekend) in a prepared document which includes space to indicate: feelings as they eat, where food is eaten, brand name, portion size, etc.

Food intake calculations and nutrient analysis with nutrient analysis software (Food Processor) are then performed.

Dietetic internship placements

PERFORM currently collaborates with McGill University School of Human Nutrition as a placement site for their dietetic internship program. PERFORM receives undergraduate students, as well as graduate students completing a Dietitian-Nutritionist credentialing diploma. Rotation durations range from three to seven weeks. Activities offered in PERFORM’s Nutrition Suite include: nutrition counseling appointments, meal preparation, webinars and workshops, menu planning, dietary intake analysis, literature review for projects and protocols, and developing materials to use in PERFORM’s Nutrition Suite and other platforms.

The dietetic internship activities are determined by competencies necessary to practise as a Dietitian-Nutritionist. The Practice Competencies, Performance Indicators and Foundational Knowledge statements outlined for the dietetic internship are defined nationally by Partnership for Dietetic Education and Practice (PDEP).

To practise as a Dietitian-Nutritionist, a professional license or permit is required in Canada. In Quebec, the professional licensing body is the Ordre des diététistes-nutritionnistes du Québec (ODNQ). In Quebec, a dietitian may be referred to by the following titles: Professional Dietitian (P.Dt.), or Nutritionist, both titles are reserved by the Québec Code des professions.

Nutrition and cooking video content for courses

The Teaching Kitchen has been a studio space for filming cooking segments for Fundamentals of Nutrition (BIOL 203). Nutrition education content and animation of recipe preparation adds support to the instructor’s course content.

Motivational interviewing learning group

A multidisciplinary learning group for PERFORM staff and internship students in nutrition, kinesiology and clinical exercise physiology, exercise science and athletic therapy to learn, practise and hone skills in motivational interviewing.

Guest lecturer

Nutrition education content with review of evidence-based practice adds support to the instructor’s course content. Lectures have been provided for Concordia Food Studies Courses – Concordia University Food Studies.

Nutrition workshops

Interactive discussion on nutrition education topics.

Development of specialized calculated menus

Includes modifications to recipes using nutrient analysis software (Food Processor) and development of a menu for different nutrient levels, number of portions for each test diet etc., development of parallel menus for different energy needs.

Nutrient analysis of menus

Learn more about what is in the food your participants eat! Menus analysed by dietitians for food groups and nutrients, using nutrient analysis software (Food Processor).

Meal preparation

Choose from a variety of menu items that will be prepared and ready for your project participants.

Cooking classes

Cook a meal or learn from a cooking demonstration and eat together in one of our Healthy cooking sessions, or cook several recipes and take food home for the week in our Cooking Ensemble program.


A fully functional kitchen for the teaching of healthy cooking and staffed with an experienced registered dietitian.

Our team

Currently, in the Nutrition Suite, we are working on the application of the nutrition components of research projects and community programs for different target populations. Some examples of people that we have worked with include: young families at risk for Type 2 diabetes, young athletes, our Stinger athletes, our John Molson School of Business Executive MBA participants, people living with chronic conditions and people making a lifestyle change… along with everyday active living enthusiasts! We also provide learning opportunities for nutrition and dietetic interns and volunteers.


Elena is a member of the Ordre professionnel des diététistes du Québec (OPDQ) and Dietitians of Canada. She graduated from McGill University with a master’s degree in Dietetics in 2021, and is currently in the progress of completing additional training in Motivational Interviewing, and obtaining an Attestation en Hygiène et Salubrité Alimentaire from MAPAQ.

Elena is a new member of the PERFORM Centre. She supervises and supports the activities related to research, education and community projects in the Nutrition Suite, and provides training to dietetic interns. Elena is passionate about helping people reconnect with their internal wisdom to optimize their own health and well-being with the non-diet approach to health. She is excited about the opportunity to empower students and community members to embrace food, to understand it, and to enjoy it.

Previously, Elena worked as a clinical dietitian at CHSLD Dorval and CHSLD Nazaire-Piché, where she participated as a member of the multidisciplinary care team in the development and evaluation of individualized, evidence-based nutrition care plans for residents with varying progressive diseases and permanent loss of autonomy. Combined with her previous studies at McGill University and internship experience at various community organizations and health facilities, she gained experience with nutrition presentations, educational resource development, cooking workshops, recipe and menu development, content writing and nutrition counseling for: malnutrition in older adults, disordered eating, weight management, renal failure, and gastrointestinal conditions.

Dr. Sylvia Santosa

Associate Professor in the Department of Health, Kinesiology and Applied Physiology and Canada Research Chair in Clinical Nutrition, Dr. Santosa advises on the strategic directions for the Nutrition Suite. Learn more about Dr. Santosa.

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