Nutrition

Good health requires a good diet, and diseases of under-nutrition and over-nutrition (e.g. heart disease and diabetes) are some of the major challenges in modern medicine.

The British Nutrition Foundation Prize for outstanding achievement in nutrition has been awarded to Professor Susan Jebb, Professor of Diet and Population Health in Oxford University’s Nuffield Department of Primary Care Health Sciences.

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The number of obese adults in the UK could be reduced by 180,000 with a 20% tax on sugary drinks, say researchers at the University of Oxford and the University of Reading. The tax could raise over £275 million for the Treasury.

The researchers from the British Heart Foundation Health Promotion Research Group at the University of Oxford and the Centre for Food Security at the University of Reading have published their findings in the British Medical Journal.

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A combination of a carbon tax on food and a tax on sugary drinks in the UK could lead to health benefits, reduce greenhouse gas emissions and raise up to GB£3.6 billion revenue, according to research published in the open access journal BMC Public Health.

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Feeding Healthy Minds

"What mothers eat before and during pregnancy can have a lifelong impact on their child’s health and development. Jenni speaks to academic, author, and founder of Food And Behaviour Research (FAB), Dr Alex Richardson, ahead of a conference they’ve organised in London. On the agenda is the role of diet in how our brain develops and functions, and its impact on our moods, our behaviour and our capacity to learn."

Listen to the interview on the BBC Radio 4 website
[starts at 35:30 into the programme]:

http://www.bbc.co.uk/programmes/b03dsm3t

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Dr Jonathan Tammam and his team at the Department of Physiology, Anatomy and Genetics, have investigated the effects of vitamin, mineral, and n-3 fatty-acid dietary supplements in the behaviour of adolescent school children. Dr Jonathan Tammam states:

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Mike Rayner and David Stuckler were interviewed in a recent episode of Dispatches on Channel 4, which asked the question: "are we addicted to sugar?"

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New FCRN report - Changing what we eat: A call for research & action on widespread adoption of sustainable healthy eating

Government leadership and substantial investment in research are needed to shift global consumption habits towards eating patterns that are both healthy and sustainable, say academics, industry and NGOs representatives in a new report.

The report, Changing What We Eat, published by the Food Climate Research Network (FCRN), part of the Oxford Martin School, University of Oxford, outlines the work needed to shift societies to consumption patterns that can meet both public health and environmental goals.  

Research is now needed in three key areas, say those involved in the report:

  • What are healthy sustainable eating patterns?
  • How do we eat now, why, and what are the health and sustainability implications?
  • How do we achieve positive change?
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Women who always or mostly eat organic foods have the same likelihood of developing cancer as women who eat conventionally produced foods, according to a study by Oxford's Cancer Epidemiology Unit.

Kathryn Bradbury, Professor Tim Key and colleagues found no evidence that regularly eating a diet that was grown free from pesticides reduced a woman's overall risk of cancer.

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Get Gobby

Are you a cash-strapped student? Enter our competition - Get Gobby - and you could win £500.

The Challenge: Tell us how you'd convince people to protect the environment by changing their diets.

Visit the Friends of the Earth website for more information.

Whatever your idea, make sure you send it in by midnight Sunday, June 9th 2013.

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Ajinomoto are running a $100K grant scheme to support innovative research: http://www.ajinomoto.com/en/rd/AIAP/index.html

The deadline for initial submission is 12th March.

Areas of interest:

  • Mechanism of food palatability
  • Measurement of food palatability
  • Psychological and ethnological approach to food choice
  • Technology relating to food texture and mouth feel
  • Nutritional needs, gustatory preference and activity of the aged
  • Sports science and nutrition
  • Improvement of malnutrition in the developing countries
  • Clinical OMICS and biomarkers for cancer diagnostics, personalized medicine and personalized nutrition
  • Biopharmaceutical manufacturing technology
  • Materials for regenerative medicine
  • Metabolic Engineering, Bioinformatics, Synthetic Biology for the Bio-based Materials
  • Next generation materials for electronic industry and functional chemicals
  • Animal nutrition, Plant nutrition, Fish nutrition
  • Research relating to the application of Amino acids
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