Madyson continued as a Research Assistant in the L’Abbé Lab since attaining her Master’s degree under Dr. Mary L’Abbé in early 2020. Her primary research areas focused on: quantifying free sugars and sweetener contents of Canadian prepackaged foods and beverages; modelling the impact of sugar reformulation strategies on the food supply; and analyzing the nutritional quality of foods in the restaurant sector. In addition, she assisted in the collection, processing, and validation of data for the University of Toronto’s FLIP and MenuFLIP databases and had trained and provided supervisory support to undergraduate and summer students. Madyson also provided analytical support on international projects focusing on salt reduction in Latin America, including for the Pan American Health Organization (PAHO), and International Development Research Centre (IDRC).
Madyson is also a graduate from the Collaborative Specialization in Community Development program at UofT. She has a strong interest in community health and hopes her work will help to inform public policies and interventions aimed at addressing health inequities.