Hosted by Public Health Specialist Group
Public health is a growing and an essential area of dietetic practice. This webinar will highlight the importance of public health for dietetics using the emerging Culinary Nutrition area as an example. An overview of Culinary Nutrition will be provided highlighting key seminal research, the scope of the area and opportunities. Ongoing research will be spotlighted including community-based research. Finally, an overview of what dietitians and nutritionists perceive the role of Culinary Nutrition is in their professions will be given. The session will end with an opportunity for interaction and questions.
Speakers
- The Culinary Nutrition Landscape - Dr Fiona Lavelle, Lecturer at King’s College London
About Fiona - Fiona is a Lecturer at the Department of Nutritional Sciences, King’s College London, with a background in Sport Science, Preventive Cardiology and Behavioral Nutrition. Her research interests span from person to population, with a particular focus on Culinary Nutrition for vulnerable groups, including children, pregnant individuals, and athletes.
Fiona has been conducting cooking and Culinary Nutrition research for over 10 years. She has published 35 scientific articles in this area, 8 publications in the top 10% most cited publications worldwide. Her research has been cited in EU, UK, Irish and New Zealand policy reports and is used globally. In 2021, she won both the British Nutrition Foundation Drummond Early Career Scientist, and the Nutrients International Young Investigator awards for her interdisciplinary research developing guidelines and questionnaires for children cooking.
- Culinary Nutrition: Insights from research, practice and education - Georgia Browne, Research Assistant in Nutritional Sciences
About Georgia - Georgia holds an MSc Nutrition from King’s College London. Georgia’s research encompasses culinary nutrition, including programme evaluation, and nutrition and sustainability, through the ‘Root-to-Tip’ project, utilising both quantitative and qualitative research methods. Prior to joining King’s, Georgia was a corporate strategy consultant, working across sectors but primarily within fast moving consumer goods.
- Changing the narrative - Public Health Nutrition a core component of Dietetics - Dr Rachel Gibson, Registered Dietitian and Senior Lecturer in Nutritional Sciences at King's College London
About Rachel - Rachel is the Academic Lead for the King's Food Living Laboratory and lead investigator on the King's One Impact Root to Tip project. External to King's, Rachel is the Chair of the Nutrition Society Workplace Diet and Health Special Interest Group, Research Lead for the British Dietetic Association Work Ready Steering Committee, and Education and Resource Officer for the British Dietetic Association Public Health Specialist Group Committee. Prior to training as a Dietitian, Rachel studied retail marketing and worked in business management roles across various industries, including the food service sector.
Cost
The webinar is open to everyone and is free to attend.
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