Tracy completed her fourth-year undergraduate research project (NFS494Y) in the L’Abbé Lab, where she evaluated the price and nutrient differences between low and high sodium foods, in the academic year 2011-2012. Since then, Tracy has attained a BSc in Nutritional Sciences and Human Biology as well as a BASc in Nutrition and Food.  She is currently continuing her education research at McGill University, pursuing a Master’s of Science Applied in Human Nutrition and Dietetics Credentialing, and is expected to complete the program by December 2016.