Nutrition and Dietetics research

Research in Nutrition and Dietetics encompasses public health nutrition, clinical dietetics and applied nutrition science, with an aim of helping improve human health and wellbeing, particularly in vulnerable groups. The team have considerable expertise in wide ranging topics within the field collaborating both within the University and externally.

Specific areas of interest include:

  • Applied Nutrition Science: dietary prevention of nutrition-related diseases; flavonoids; energy expenditure; nutritional assessment including body composition and dietary assessment
  • Public Health Nutrition: communication of written nutritional information; school meals; personalised nutrition; nutrigenetics; diet quality and physical health; behaviour change interventions
  • Clinical Dietetics: nutritional assessment and screening in diverse populations; evaluation of practice-based interventions; nutritional management of disease.

In addition to contributing to the evidence-base in nutrition and dietetics, we help build research capacity by facilitating research skills in our work with undergraduate students and NHS and public health collaborative partners.

Undergraduate Nutrition and Dietetics research

Students on the BSc (Hons) Dietetics and BSc (Hons) Nutrition programmes are introduced to research during Year 1 and undertake a module in research methods in Year 2. This provides a valuable opportunity to learn about a wide range of study designs, methodologies and analysis.

This learning is then applied in the final year when each student has the opportunity to carry out their own research project.

We encourage students to engage in real investigations and work collaboratively in a supervised manner with nutritionists, dietitians and other healthcare professionals outside the University.

Ideas from students and potential collaborators are welcome.

Staff research

Staff Areas of Expertise

  1. Gill Cuffaro (Senior Lecturer) Clinical dietetics; behavioural skills; communication; enteral feeding; prescribing.
  2. Dr Kate Earl Small/large scale social surveys, bio-social sample/data collection, dietary assessment, small scale human trials (dietary interventions and weight-loss interventions)
  3. Dr Roz Fallaize (Lecturer) *  Personalised nutrition; nutrigenetics; e-health intervention; dietary intake assessment; nutrition in vulnerable populations
  4. Lee Jerome (Principal Technical Officer): Collection of dietary intake and analysis; folate nutrition; taste perception.
  5. Linda Knowles (Senior Lecturer) Clinical dietetics; gastroenterology; coeliac disease; older people; dementia; service evaluation and audit; interprofessional learning
  6. Jane McClinchy (Team leader/Principal Lecturer) Nutrition and clinical dietetics; nutrition information; nutritional advice given by health care professionals; diabetes; process for nutrition and dietetic practice; qualitative research
  7. Dr Thanasis Tekonidis (Lecturer) dietary patterns, nutritional epidemiology, chronic disease, ageing
  8. Dr Xenofon Tzounis * (Senior lecturer) Bariatric surgery, behaviour change (theory and practice), gut microbiota and health
  9. Dr Katerina Vafeiadou * (Senior Lecturer) Nutrition interventions to alter the risk of cardiovascular disease and other chronic conditions; dietary associations with obesity/cardiovascular disease risk.

*Available as PhD supervisors

Other food and nutrition research at the University of Hertfordshire:

Postgraduate Nutrition and Dietetics research

A pathway through Master's of Research (MRes) and Master of Philosophy (MPhil) to Doctor of Philosophy (PhD) is available to graduates with a relevant first degree.

Food group plate
Nutritionist drip
Doctor pricking patient finger for blood
Hand grip