We aim to add here brief news bulletins on members’ achievements and activities to provide a flavour of the broad influence SENSE members have in the nutrition field.
For further information on any of these bulletins, please contact the SENSE member directly via our meet the members’ page. If members wish to add a news item to the list they can fill in a form in the members area.
Dr Laura Wyness received the The Caroline Walker Trust (CWT) 30th Anniversary Award of Freelance Nutritionist of the Year.
Dr Wyness was also shortlisted in the CWT Media Food Campaigner of the Year category as part of the @AfNutr team who set up a monthly Twitter chat to support Nutritionists registered with the AfN (Association for Nutrition).
SENSE member Barbara Bray received an MBE for services to food and nutrition in the Queen’s Birthday Honours, 2019. She is currently a director of the Oxford Farming Conference (www.ofc.org.uk) and sits on committees for both the Institute of Food Science and Technology and The Nutrition Society’s Training Academy.
From food technology, to agriculture (postharvest technologies specialising in tropical crops); to human nutrition; to Nuffield Scholar travelling the world to investigate vegetable technologies among other things – Barbara is now meetings secretary at SENSE and still travelling to exotic places with her work! To read how, see Ursula Arens’ Face to Face article in NHD (see page 41): https://issuu.com/nhpublishingltd/docs/issue_135_digital?e=14357770/62067336
Susan Church is perhaps best known in the nutrition world as the consistent name appearing as a co-author on editions of McCance and Widdowson’s (M&W) The Composition of Foods going back as far as 2002!
A food composition expert and now trainer on nutrition analysis as well as accomplished nutrition freelancer,
Margaret has so many achievements as a result of her varied and distinguished career to date, having worked for the MRC, The Consumer’s Association, BNF, Good Housekeeping Institute, held a string of honorary positions and is currently President of the Association for Nutrition. To read more about Margaret, see fellow Sense member,
» Read more about: Dr Margaret Ashwell, Founder and Chair of SENSE »
Dr Michele Sadler has authored a review “Dried Fruit and Dental Health” which was published online in the International Journal of Food Sciences and Nutrition on 14th July 2016. Classed as ‘Gap Bridging Research’ the paper reviews existing studies that have investigated the effect of dried fruit on dental health,
» Read more about: Dr Michele Sadler has authored a review “Dried Fruit and Dental Health” »
Following SENSE’s very successful 20th anniversary meeting: 20 Years Back – 20 Years Forward, a paper has been written and published in the Nutrition Bulletin:
Nutrition Bulletin
© British Nutrition Foundation
Volume 41, Issue 2 Pages 99 – 190, June 2016
//onlinelibrary.wiley.com/
The presentations from the event are available on the members’ area of the SENSE website –
» Read more about: Celebrating SENSE’S 20th Anniversary 20 Years Back – 20 Years Forward »
Dr Margaret Ashwell said that ‘protecting the public and championing nutrition professionals who meet the high standards required to be Registered Nutritionists is (her) foremost priority as President for the Association for Nutrition (AfN).’
To read the full AfN press release: //www.associationfornutrition.org/Portals/0/Public/News&Events/AfN%20Press%20Release%207th%20December%202015%20-%20AfN%20Announces%20new%20President.pdf
For more information about AfN: //www.associationfornutrition.org/default.aspx?tabid=71
In June 2015, Dr Margaret Ashwell OBE was appointed as a Senior Visiting Fellow at Cass Business School, City University London. This followed several years of collaboration with the Actuarial Department on the importance of waist-height ratio in determining life expectancy. For more on Waist-height ratio: //journals.plos.org/plosone/article?id=10.1371/journal.pone.0103483
» Read more about: Dr Margaret Ashwell OBE appointed as a Senior Visiting Fellow »
Susan Church is a co-author of the seventh summary edition of McCance & Widdowson’s The Composition of Foods. This edition includes new analytical data on key foods, including eggs, fish and fruit and vegetables. Values for processed foods have also been updated to reflect changes resulting from health policy and recent industry initiatives on reformulations.