About the Nutrition Informatics Service Lead

Karen Davison is an experienced nutrition and health practitioner, educator, and researcher. She has been involved with several initiatives that have advanced health practice among diverse populations. She is alumna of two Canadian Institutes for Health Research fellowship programs, Canada Research Chair program, and Fulbright Canada (U.S./Canada). She is also the recipient of Popular Science’s Magazine Clinical Leader Recognition Award and Dietitians of Canada Peer Recognition Award for her work in nutrition and mental health. Karen is currently an inductee in the College of New Scholars, Scientists, and Artists of the Royal Society of Canada and an elected member of Sigma Xi, The Scientific Research Honor Society. Her interests include nutrition and its relationships with physical, mental, and cognitive health including interventions that may be used to improve chronic disease prevention and management. Her clinical work focuses on mental and cognitive health-related conditions including those who have experienced traumatic brain injuries.


  1. Research and Food/Nutrition Analysis
    • Population food intake and health analysis
    • Nutrient analysis for groups and individuals
    • Systematic reviews, cost-benefit analysis, and policy analysis
    • Statistical analysis including secondary data analysis of population and administrative datasets
    • Analysis of menus and recipes
    • Analysis of food composition for nutrition labelling
    • Experimental and survey design

  2. Food, Nutrition, and Health Education and Communications
    • Curriculum design
    • Nutrition and health education tools and applications
    • Provision of FoodSafe Level I and II certification courses
    • Program design and evaluation (process and outcome)

  3. Individual Nutrition and Health Counselling and Support
    • Personalized nutrition services offered in-person or virtually
    • Gene-based nutrition education
    • Specialty areas include mental health, neurodegenerative conditions, traumatic brain injuries, and dysphagia
    • Restricted Activities Designation and licensed to design therapeutic diets where nutrition is administered through enteral means

  4. Communications
    • Nutrition science communication and data storytelling
    • Public speaking
    • Writing (including ghost writing), editing, and data visualization

Contact Information

Some Key Resources