Technical Advisors

Meet our Team of Technical Advisors

Every product that displays the Health Check symbol must first meet the program's nutrient criteria. Health Check's Technical Advisory Committee (TAC) guides the development and revisions of the criteria. TAC is made up of registered dietitians and nutrition experts from across Canada who volunteer their time to Health Check.

TAC members have backgrounds in academia, government and nutrition consulting. These experts keep up to date on regulatory and scientific issues, evaluate food trends and track similar programs worldwide and incorporate this information into the Health Check nutrient criteria. TAC members also contribute to educational strategies as well as research and evaluation.

Members of TAC

Chair, Cara Rosenbloom, RD: Cara is the president of Words to Eat By, a nutrition communications company based in Toronto. Cara educates the public by translating complex nutrition information into usable and helpful advice. Cara is recognized by the media as an authority on nutrition, and spreads the message of wellness through her CTV News blog, monthly columns in Canadian Living magazine, dynamic group presentations, and appearances on TV and radio.







Past Chair, Rickey Y. Yada, Ph.D: Rickey received his PhD from the Department of Food Science at the University of British Columbia in 1984. He has served as Chair of the Department of Food Science and as the Assistant Vice President Research, both at the University of Guelph. He is presently a Professor in the Department of Food Science, a Canada Research Chair in Food Protein Structure and the Scientific Director of the Advanced Foods and Materials Network in Canada. He has participated on numerous research awards panels and committees, both at the national and international levels. Among other activities,   he is the Chair of the Scientific Council, International Union of Food Science and Technology (IUFoST), the North American Editor for Trends in Food Science and Technology and is on editorial boards for several journals. He is the author of over 170 refereed journal publications and several book chapters. Rickey is a Fellow of the Canadian Institute of Food Science and Technology, International Academy of IUFoST and the Institute of Food Technologists.

Laurie A. Wadsworth, PhD, PDt, FDC: Laurie is an associate professor of the Department of Human Nutrition at St. Francis Xavier University in Antigonish, Nova Scotia. She has more than 12 years of experience in Public Health. Her research interests include effectiveness of nutrition communications, effects of mass media use on food choice behaviours and health promotion program planning and evaluation.

John Jenkins, B. Sc.: John has worked within the packaged foods consumer products industry for over 30 years with major corporations. He also has his own consulting business which specializes in working on a variety of scientific and regulatory issues.

Over the years, John has taken many industry related courses, and has also chaired and participated on many industry committees.

Nathalie Jobin, PhD., Dt.P.: Nathalie is the co-director of NUTRIUM, the nutrition services web portal of Université de Montréal’s Department of Nutrition.

She is the founding member of Extenso, the Université de Montréal’s Nutrition Reference Centre and was the director of nutrition and scientific affairs in the “Tout le monde à table en 2010-2011” project. Nathalie has authored several scientific and nutritional publications and has been a columnist and nutrition expert in various print and electronic media since 2001.

In 2011, she received the Mérite du CIQ (Conseil interprofessionnel du Québec) Award, a prestigious distinction awarded by professional peers in a given a field.


Tanya MacLaurin, PhD.: Tanya is a Professor in the School of Hospitality and Tourism at the University of Guelph, Ontario.  She holds a Ph.D. in Hotel, Restaurant, Institution Management & Dietetics and a Master in Foods and Nutrition from Kansas State University. Throughout her academic career, Tanya has delivered 17 different courses in four countries (US, Canada, Singapore and Australia) in the areas of food; food service management; food safety in the hospitality industry; quantity food production and management; international business; nutrition applications for food service; sensory evaluation of food; new food product development; and principles of food science. Before becoming an academic, Tanya worked in all sectors of the food service industry and as an administrative dietitian. She remains active in the food service industry through consultancy.

Information for:

Recipe of the Week

Steamed Sesame Fish Packets

Tips of the Week

Create meal plans that you like and repeat them throughout your month.

Question of the Week

What can I do to reduce the stress of preparing healthy meals each night?