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About Sickkids
About SickKids

Glenda Courtney-Martin, MSc, PhD, RD

The Hospital for Sick Children
Dietitician
Clinical Dietetics

Research Institute
Associate Scientist
Translational Medicine

University of Toronto
Assistant Professor
Department of Nutritional Sciences & Faculty of Kinesiology & Physical Education


Phone: 416-813-5744
Fax: 416-813-8471
Email: glenda.courtney-martin@sickkids.ca

Brief Biography

Dr. Courtney-Martin obtained her undergraduate degree in Nutrition from Ryerson University and her Masters and PhD from the University of Toronto. She is a member of the College of Dietitians of Ontario, having completed her Dietetic Internship at St. Michael’s Hospital in Toronto. Currently, Dr. Courtney-Martin is a Clinical Dietitian and Health Clinician Scientist at The Hospital for Sick Children.

Academic Background
• 1996 B.A.Sc. (Hons) Nutrition, Ryerson Polytechnic University, Toronto, Ontario, Canada
• 1997 Graduate Dietetic Internship, St. Michael's Hospital, Toronto, Ontario, Canada
• 1999 M.Sc. in Nutritional Sciences, University of Toronto and Hospital for Sick Children, Toronto, Ontario, Canada
• 2009 PhD in Nutrition Sciences, University of Toronto and Hospital for Sick Children, Toronto, Ontario, Canada

Research Interests

My research interests are focused on two main areas:

 Protein and amino acid requirement and metabolism throughout the lifespan
 Determination of protein quality of foods for human consumption

Protein and amino acid requirement

Using the indicator amino acid oxidation method, we determined the requirement for protein in older adults >65 years. The derived estimates are higher than current recommendations which are based on nitrogen balance data. This has implications for elderly people especially elderly women who are at increased risk for inadequate protein intake. Protein inadequacy has been linked to sarcopenia which is the loss of muscle mass associated with aging. Loss of muscle mass results in decreased muscle strength and function which increases risk of falls, and disability.

Determination of Protein Quality

We are actively determining protein quality of foods for human consumption using the indicator amino acid oxidation method. We are conducting studies and pulses and cereal grains evaluating protein quality by determining the availability of the limiting amino acids lysine and methionine in these foods. We are also evaluating the protein quality of mixed meals by testing the complementation of cereal with pulses. This data have implication for developing countries where cereal grains form the basis of dietary calories.

External Funding

Canadian Institutes of Health Research
George Weston Ltd: Seeding Food Innovation Grant

Publications

1. Rafii M, Chapman K, Elango R, Campbell WW, Ball RO, Pencharz PB, Courtney-Martin G. Dietary Protein Requirement of Men >65 Years Old Determined by the Indicator Amino Acid Oxidation Technique Is Higher than the Current Estimated Average Requirement. J. Nutr. April 1, 2016  vol. 146 no. 4 681-687

2. Mahroukh Rafii, Karen Chapman, Jillian Owens, Rajavel Elango, Wayne W Campbell, Ronald O Ball, Paul B Pencharz, and Glenda Courtney-Martin. Dietary Protein Requirement of Female Adults over 65 Years Determined by the Indicator Amino Acid Oxidation Technique is higher than Current Recommendations.  J Nutr. 2015 Jan;145(1):18-24.

3. Prolla IR, Rafii M, Courtney-Martin G, Elango R, da Silva LP, Ball RO, Pencharz PB. Lysine from Cooked White Rice Consumed by Healthy Young Men Is Highly Metabolically Available When Assessed Using the Indicator Amino Acid Oxidation Technique. J. Nutr 143:302-306, 2013