Senior Laboratory Demonstrator
I earned my PhD in Applied Health Sciences (2020) from Brock University where my research focused on the potential of specific bioactives from tea to improve bone health throughout life. During my academic career I have gained extensive training in several physiological systems spanning across many different models including humans, rodents, insects, and cells. Currently, I am responsible for teaching the lab component of physiology courses in the department of kinesiology.
-Improving bone health through nutritional interventions
–Nutrition during pregnancy and lactation
-Early life programming
-Nutrition for athletic performance
- Member of Canadian Nutrition Society
-Physiological Responses to Physical Activity
-Muscle Physiology and Exercise Metabolism
-Cardiorespiratory and Environmental Exercise Physiology
McAlpine MD, Yumol JL, Ward WE. Pregnancy and Lactation in Sprague-Dawley Rats Result in Permanent Reductions of Tibia Trabecular Bone Mineral Density and Structure but Consumption of Red Rooibos Herbal Tea Supports the Partial Recovery. Front Nutr. 2021;8:798936.
Cleverdon RE, McAlpine MD, Ward WE. Black Tea Exhibits a Dose-Dependent Response in Saos-2 Cell Mineralization. J Med Food. 2020;23(9):1014-8.
McAlpine MD, Gittings W, MacNeil AJ, Ward WE. Black and Green Tea as Well as Specialty Teas Increase Osteoblast Mineralization with Varying Effectiveness. J Med Food. 2020.
McAlpine MD, Gittings W, MacNeil AJ, Ward WE. Red Rooibos Tea Stimulates Osteoblast Mineralization in a Dose-Dependent Manner. Beverages. 2019;5(69).
Cleverdon R, Elhalaby Y, McAlpine MD, Gittings W, Ward WE. Total Polyphenol Content and Antioxidant Capacity of Tea Bags: Comparison of Black, Green, Red Rooibos, Chamomile and Peppermint over Different Steep Times. Beverages. 2018;4(15).
McAlpine MD, Ward WE. Influence of Steep Time on Polyphenol Content and Antioxidant Capacity of Black, Green, Rooibos, and Herbal Teas. Beverages. 2016;2(17).