Dr. St-Onge did her graduate training at McGill University, Montreal, Canada examining the effects of medium chain versus long chain triglyceride consumption on energy expenditure, body composition, and plasma lipid concentrations in overweight men and women. Dr. St-Onge then pursued her postdoctoral training at Columbia University and the New York Obesity Research Center, analyzing the effects of different mixes of nutrients on energy expenditure, the validity of a hand-held device for measuring post-prandial energy expenditure, and developing a functional magnetic resonance imaging protocol to examine brain activity in response to food stimuli. Dr. St-Onge has won numerous awards such as the 2003 New Investigator Award from the Council on Nutrition, Physical Activity and Metabolism, the 2004 Young Investigator Award from the American Society for Clinical Nutrition, and the 2005 ILSI North America Future Leader Award. She has numerous publications and has co-authored several book chapters.

Dr. St-Onge's main research interests include the study of functional foods for body weight control and cardiovascular disease prevention. She examines the effects of various whole foods or food components on energy balance, thermogenesis and appetite/food intake, as well as on metabolic risk factors, such as lipids, insulin, and glucose. She uses indirect calorimetry to assess energy expenditure and magnetic resonance imaging, dual energy X-ray absorptiometry, and computed tomography to examine the ultimate effects of various dietary interventions on body composition. Dr. St-Onge is also interested in the effects of foods on brain responses to food stimuli, using functional magnetic resonance imaging.

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