Research is planned through two main streams: Smart Foods and Public Health; with applications developed that integrate both of these domains. Public Health research will focus on the upstream and demand sides of food consumption while nutrition research will build complementary knowledge on the effects of food and dietary patterns on health. Flow on effects relate to food policy, clinical practice guidelines and problem solving in the food and health context.
Aims and Significance
Food is a major part of the Australian and global landscape, and its production and consumption underpins the population’s health and well being. Current health, economic and environmental imperatives mean that food and health will continue to have an impact on Australia’s future.
Through the Smart Foods Centre, UOW already has a unique and recognised capability in research on the health effects of food, and on applications of this knowledge on health, economic and social problems. The Public Health Nutrition stream substantially broadens and strengthens food and nutrition research at UOW through its ability to identify the food production, distribution and consumption practises that are associated with poor health, and find ways to maintain and improve the health of the population.
Together the food and health SRI aims to build on research on the health benefits of different foods, collaborate further with food industry and public health agencies to translate nutrition knowledge into practice, and provide a strong research-teaching nexus.
Recipients of the Food & Health SRI small grants and summer scholarships
Catherine Lucas and Erin Brock. Supervisors: A/Prof Karen Charlton and A/Prof Heather Yeatman.
Two Small Grants:
Yasmine Probst and A/Prof Karen Charlton, Katherine Caldwell, Dr Andrew Jenner, Dr Marijka Batterham.
Congratulations also to Heather Yeatman as the new President of the Public Health Association of Australia.