Recent Sessions

February 7, 2020
UVic Alumni Week Luncheon
Mediterranean Diet Activity & Presentation

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Slideshow
Activity

Registration and session information.

Come celebrate with other campus alumni as we end Alumni Week with a lunch and presentation from campus alumnus Greg Mulligan speaking on the Mediterranean diet.  If you’ve ever wondered how to eat to optimize your health and well-being or wanted to know more about what it means to eat a Mediterranean diet then bring your questions to this lunchtime talk!

May 22, 2019
ConnectU

Slideshow – Images & Info

Farm to table and food to human cells

The nutrients in food and the culinary methods used to prepare food both shape how the cells and systems of your body function. In this session, your instructor will review key aspects of how food is grown and prepared for consumption to illustrate the nutrition concepts and controversies that surround modern food.

Presenter: Greg Mulligan

Greg Mulligan has spent more than a decade teaching human anatomy and nutrition courses in the kinesiology program at the University of Victoria and shares a lifelong passion for all things food.

Contact: Greg Mulligan at mulligan@uvic.ca

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September 18th 2018
Island Medical Program (Victoria)

Slideshow – Images & Info

This seminar for the Wellness Initiative (WIN) of the current IMP students offers a contemporary scientific view of how food can affect your body!

Contact: Greg Mulligan at mulligan@uvic.ca

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February 19th 2018
Mount Douglas Secondary School Football Nutrition

Slideshow – Images & Info
Article – Risks of Athletes Using Supplements
Article – Nutrition & Athletic Performance

Contact: Greg Mulligan at mulligan@uvic.ca

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February 3rd 2018

From Farm to Table & Food to Human Cells (at Mary Winspear Centre)

Exploring the Culinary & Nutrition Concepts of the Foods We Eat

Taste this talk! The nutrients in food and the culinary methods used to prepare food both shape how the cells and systems of your body function. In this session, your instructors will review key aspects of how food is grown, prepared for consumption, and how the nutrients affect your body. Practical preparations of various foods (fermented foods, proteins, breads, etc) will be available to illustrate the nutrition concepts and controversies that surround modern food.

Register Here!

Date(s): February 3rd, 2018
Time(s): 1:00 to 4:00 pm
Day(s): Saturday
Session(s): 1
Total instructional hours: 3
Register by: February 3rd, 2018
Location:
Mary Winspear Centre
Instructor(s):
Expected class size: 45

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October 2017
From Farm to Table & Food to Human Cells (at Mary Winspear Centre)

 

Exploring the Culinary & Nutrition Concepts of the Foods We Eat

Taste this talk! The nutrients in food and the culinary methods used to prepare food both shape how the cells and systems of your body function. In this session, your instructors will review key aspects of how food is grown, prepared for consumption, and how the nutrients affect your body. Practical preparations of various foods (fermented foods, proteins, breads, etc) will be available to illustrate the nutrition concepts and controversies that surround modern food.

Resources for October 17, 2017

Register Here!

Date(s): Oct. 17, 2017
Time(s): 9:30 am – 12:30 pm
Day(s): Tuesday
Session(s): 1
Total instructional hours: 3
Register by: Oct. 17, 2017
Location:
Mary Winspear Centre
Instructor(s):
Expected class size: 40