With over two decades of multifaceted experience across food manufacturing, retail, diverse research domains (consumer insights, public health), academia, and science communication, Dr Williams excels in translating intricate scientific concepts into actionable insights. Her previous roles include strategic consultancy, retail nutrition (Waitrose), and science communications (British Nutrition Foundation), as well as serving as the Editor of the Nutrition Bulletin journal. She has also been involved in hospital-based clinical research, and now works as an independent consultant. Her expertise aids food, nutrition, and agricultural entities in fulfilling their strategic needs. Are we really what we eat? How do we know what is in our food? Does it need to be difficultto follow a healthy eating pattern? She is Editor-in-Chief of the Nutrition Society Textbook Series, which has released seven textbooks and reached 80,000 sales. She is also Editor of the first Nutrition & Bone textbook. Her research focuses on nutrition and bone health, for which she has won a number of Awards including the 2018/2019 British Nutrition Foundation (BNF) Prize and the 2021 Royal Philosophical Society of Glasgow Medal. Emma Williams is a food and nutrition scientist with a First-Class Honours degree in Food Technology and Management and a PhD in Human Nutrition, both from the University of Ulster, Northern Ireland. Her doctoral research delved into the interplay between food and nutrients in mood enhancement, towards the development of functional food products for the consumer.

trophology. (n.d.) Collins English Dictionary – Complete and Unabridged, 12th Edition 2014. Online: [1] (retrieved 8 March 2021) Nutrition is the biochemical and physiological process by which an organism uses food to support its life. It provides organisms with nutrients, which can be metabolized to create energy and chemical structures. Failure to obtain sufficient nutrients causes malnutrition. Nutritional science is the study of nutrition, though it typically emphasizes human nutrition. Minerals– Other than carbon, hydrogen, oxygen, and nitrogen are the other chemical elements that our bodies rely on. These nutrients are sufficiently found in a well-balanced diet.

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Lindsay Hall is the Chair of Microbiome Research at the University of Birmingham since 2023. She obtained a BSc in Microbiology from the University of Glasgow and a PhD in Microbiology and Immunology from the University of Cambridge (Wellcome Trust Sanger Institute). Marc-Emmanuel Dumas is Chair in Systems Medicine, jointly appointed between the Department of Metabolism, Digestion and Reproduction and the National Heart and Lung Institute. He is head of the Section of Biomolecular Medicine, which hosts state-of-the-art equipment dedicated to metabolomics, crystallisation science and tissue culture. He founded and is director of Imperial's Microbiome Network, a cross-faculty multidisciplinary network of excellence made of over 60research groups to consolidate research, teaching and public engagement activities around the microbiome.

As a field of study, nutrition science is dynamic, interdisciplinary, and rapidly evolving, and requires constant supervision and research, and continuous adaptations. Education and training need to match this fluid pace and be more actively integrated into our core health approaches and systems. Giles Yeo got his PhD in molecular genetics from the University of Cambridge in 1998, after which he joined the lab of Prof Sir Stephen O'Rahilly, working on the genetics of severe human obesity. Southam, G.; Westall, F. (2007). "Geology, Life and Habitability". In Schubert, Gerald (ed.). Treatise on Geophysics (PDF). Vol.10: Planets and Moons. Elsevier. pp.421–437. doi: 10.1016/B978-044452748-6.00164-4. ISBN 9780444527486. Mora, Rafael J.F. (1 June 1999). "Malnutrition: Organic and Functional Consequences". World Journal of Surgery. 23 (6): 530–535. doi: 10.1007/PL00012343. ISSN 1432-2323. PMID 10227920. S2CID 21037746. Archived from the original on 8 August 2022 . Retrieved 7 August 2022. Jenny Walton is Head of Commercialization and Scaling at HarvestPlus. She is a registered nutritionist with over 25 years’ experience working on food system transformation from the food industry and latterly food research organizations.Published: 20 Mar 2023 No, you don’t have to poo every day: eight things nutrition experts want you to know You could specialise in a clinical area, such as cancer or diabetes or work with particular groups, such as elderly people or those with learning difficulties. Teaching and health education are also options. You could take on a management role where you would supervise the work of a team of dietitians. Eventually, you could be responsible for controlling a budget and planning and marketing a dietetic service. Sarah Berry is a Reader in Nutritional Sciences at King’s College London and Chief Scientist at ZOE Ltd. Her research interests relate to the influence of dietary components on cardiometabolic disease risk, with particular focus on personalised nutrition, postprandial lipid metabolism and food and fat structure. Since commencing her research career at King’s, she has been the academic leader for more than 30 human nutrition studies in cardio-metabolic health. Welcome to Week 3 of the course.In this week, you will find out why it is important to keep your body well hydrated.By the end of this week’s study, you should be able to understand:what hydration is required physiologically, including what hydration is and how much you needhow much and what you drink and whether it is enoughdehydration and its consequencesexercise and hydrationwhether alcohol is part of your fluid intake.

Understand the concept of calorie, the use of nutritional value on the food label, and methods to measure them See all videos for this article Mozaffarian, Dariush; Rosenberg, Irwin; Uauy, Ricardo (13 June 2018). "History of modern nutrition science—implications for current research, dietary guidelines, and food policy". BMJ. 361: k2392. doi: 10.1136/bmj.k2392. ISSN 0959-8138. PMC 5998735. PMID 29899124. Archived from the original on 6 August 2022 . Retrieved 6 August 2022. Dr Traka's research focus is understanding the role of plant-rich diets in improving health. She has an active interest in using data-driven approaches in personalized nutrition, prevention of non-communicable diseases, and the importance of the microbiome in modulating response to complex diets. Recognising that there is no one-size-fits all approach when it comes to nutrition, ‘The Science of Nutrition: Debunk the Diet Myths and Learn How to Eat Well for Health and Happiness’ is a ground-breaking book that cuts through the noise of conflicting diet advice, debunking popular food myths to redefine nutrition in the modern world. two or three A levels, including chemistry, maths or biology, along with five GCSEs ( grades A-C or 4-9), including English language and maths

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Henry Dimbleby is the author of Ravenous: How to get ourselves and our planet into shape. Published in March 2023, this analysis of the food system – how it is malfunctioning and what to do about it – builds on the work he did in the independent National Food Strategy, described by Prue Leith “the best government document that’s ever come out”. Qualification Bachelor of Science (with Honours) - BSc (Hons) Duration of the course 5 Years Leading to a career in Dietetics / nutrition Meeting of the Strategic and Technical Advisory Group of Experts (STAGE) for Maternal, Newborn, Child and Adolescent Health and Nutrition (MNCAHN)