How can AI be integrated into nutrition research: Perspectives for graduate students and ECRs

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Joy Hutchinson

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Speaker:

• Joy Hutchinson, PhD, RD (Université Laval)
   

WEBINAR DESCRIPTION

Have you ever thought about how AI may enhance your research as a trainee or ECR? As AI becomes more and more ubiquitous, this question is highly relevant. This webinar will explore the potential benefits, challenges, and drawbacks of applying AI in nutrition research through the experience of Joy Hutchinson, a nutrition trainee and registered dietitian who learned to apply AI to her research during her doctorate. The webinar will discuss the process of building competency with the language of AI, strategies to learn new statistical programs and software, and the benefits of collaborating with experts.

LEARNING OBJECTIVES:

1. Describe potential benefits, challenges, and drawbacks of applying AI approaches versus traditional methods in nutrition research
2. Discuss strategies to learn about AI methods from an applied nutrition background
3. Explore ways that AI methods can be applied in nutrition research

Moderator: Emad Yuzbashian, PhD (University of British Columbia)

ABOUT THE SPEAKER

Joy Hutchinson is a postdoctoral fellow at Université Laval in the Institute of Nutrition and Functional Foods. Joy completed her PhD in the School of Public Health Sciences at the University of Waterloo and is a registered dietitian with experience working in clinical and government settings. Her research is focused on dietary patterns, diet assessment methods, and nutrition inequities. She is currently exploring the potential for novel methods like machine learning to expand our understanding of dietary patterns and their relationships to indicators of equity and well-being.

Original Source: "CNS Education Webinars" Tuesday, April 22, 2025

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Length: 01:00:17

Type: File

Last Updated: April 23, 2025