Faculty of Health

October 2020

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October 2020

'I can be an agent of change': MSc OT grad reflects on learning experiences throughout her degree
'I can be an agent of change': MSc OT grad reflects on learning experiences throughout her degree
Stephanie Brown  –  Students, News
Thursday, October 15, 2020
Congratulations to all of our Faculty of Health graduates this fall! To celebrate Fall Convocation 2020, we chatted with students from across Dal Health. Today's Q&A profile features Mirna Gerges, a Master of Science (Occupational Therapy) graduate from Abu Dhabi, UAE.
Dal Health students launch new student‑led journal through the Healthy Populations Institute
Dal Health students launch new student‑led journal through the Healthy Populations Institute
Stephanie Brown  –  Students, News, Research
Thursday, October 15, 2020
The Healthy Populations Journal (HPJ), launched on October 15, 2020, is a multi-faculty, open access, peer review journal. Housed at the Healthy Populations Institute (HPI) at Dalhousie, its mission is to “identify and disseminate research which mobilizes evidence to improve population health and health equity globally.”
Nocturne 2020: Ingrid Waldron is changing the tides ‑ The Coast
Dal Health  –  Dal Health in the News
Thursday, October 8, 2020
Partnership between Indigenous‑governed store corporation and the research community a world first in reducing merchandising of sugary foods, beverages with healthier purchasing as a result
Partnership between Indigenous‑governed store corporation and the research community a world first in reducing merchandising of sugary foods, beverages with healthier purchasing as a result
Stephanie Brown (with files from Dawn Morrison, Monash University and The Arnhem Land Progress Aboriginal Corporation)  –  News, Research, Community
Thursday, October 8, 2020
How food is promoted in retail settings impacts what consumers buy. Healthy Stores 2020 was a real-world community trial in remote Indigenous Australia to study the effect of restricting merchandising of unhealthy products on sales; specifically sugar, sugar-sweetened beverages, sweet biscuits and confectionery. The goal was to design a store environment where shoppers can choose freely, without highly refined marketing strategies affecting choices.