Sandra Clark

Sandra Clark completed her Bachelor of Science in Biological Science with a minor in Nutritional and Nutraceutical Sciences at the University of Guelph, and is currently completing her Master of Science in the Department of Human Health and Nutritional Sciences also at the University of Guelph. Her interests relate to the role of functional foods in chronic disease risk in humans, and her current research project is investigating the effects of lentil-containing food products on satiety and food intake in healthy adults in the context of body weight management. She is passionate about knowledge translation, and in her spare time can be found writing articles to relay the latest research findings from the College of Biological Science at the University of Guelph to the general community.