Kelsi Ruby

Kelsi Ruby completed her undergraduate degree in nutrition at the University of Alberta before continuing on to the Masters program, supervised by Dr. Catherine Field.  Her research project is looking at the effects of feeding a new high oleic acid canola oil with the same amount of monounsaturated fat as olive oil on risk factors for developing type II diabetes, such as inflammation, insulin sensitivity and lipid storage in a rodent model.  This is being compared to the effects of feeding olive oil, which provides many health benefits in the prevention of diabetes, with the goal of incorporating the new canola oil into a Mediterranean style diet tailored for people in Alberta.