A background to our program

For the 3rd straight year, Fleischmann's Yeast continues to support healthy eating habits, by again supporting the McGill School of Dietetics and Human Nutrition.

The School of Dietetics and Human Nutrition at McGill University is one of the leading teaching and research institutions in the area of Human Nutrition in North America. Health and well-being of individuals in relation to food choices and physiological status prevails as the unifying theme of programs within the School. The teaching of basic food preparation and the sensory and nutritional effects of ingredient choices are an essential component of the School's undergraduate program. Judy Campbell-Gordon a registered dietitian and coordinator of the food preparation activities at McGill, continues to be one of the key people who makes this program work. One of the favourite lab activities she co-ordinates is bread baking.

Bread is a staple food all over the world, and bread provides essential nutrients to our daily diet and can be made more nutritionally complete with the use of whole grains, seeds and nuts and other protein-rich ingredients such as milk, eggs and cheese, and soy flour.

Fleischmann's Yeast Canada, has dedicated funds to support selected food labs, while using a section of their website to promote the class. Furthermore, with the direction of Judy Campbell-Gordon, a breadbaking contest has been tied in with these labs. At the end of the course students' best bread recipes have been selected and prizes have been awarded. Winning recipes are featured in this website. Even with the pending exams approaching, students managed to create some wonderful bread recipes.