MS Teaching Faculty
Marie-Pierre St-Onge, Ph.D.
Research Associate, New York Obesity Research Center
B.Sc. McGill University
M.Sc. McGill University
Ph.D. McGill University
My lab is currently interested in studying the effect of sleep duration on energy balance as well as the impact of functional foods and ingredients on energy balance. Energy balance is measured by assessing energy expenditure, using indirect calorimetry, doubly-labeled water, and actigraphy, and energy intake, via weighed laboratory measurements and taking the difference between the 2. Alternatively, careful evaluation of a person’s change in body composition can yield information on his or her metabolic status and energy balance; a reduction in body weight and adipose tissue will indicate a negative energy balance. Body composition measurements of choice in my laboratory are magnetic resonance imaging and dual energy X-ray absorptiometry.
Recent Publications - Pubmed
St-Onge MP, Goree LL, Gower B. High-milk supplementation with healthy diet counseling does not affect weight loss but ameliorates insulin action compared with low-milk supplementation in overweight children. J Nutr 2009; 139:933-8.
St-Onge MP, Zhang S, Darnell B, Allison DB. Baseline serum C-reactive protein is associated with lipid responses to low-fat and high-polyunsaturated fat diets. J Nutr 2009; 139:680-3.
St-Onge MP, Bosarge A. Weight-loss diet that includes consumption of medium-chain triacylglycerol oil leads to a greater rate of weight and fat mass loss than does olive oil. Am J Clin Nutr 2008; 87:621-6.
St-Onge MP, Sy M, Heymsfield SB, Hirsch J. Human cortical specialization for food: a functional magnetic resonance imaging investigation. J Nutr 2005; 135:1014-8.