Carol Wham | |
|---|---|
 Carol Wham in 2017 | |
| Other names | Carol Anne Wham |
| Alma mater | |
| Scientific career | |
| Fields | |
| Institutions | Massey University |
| Thesis | |
Carol Anne Wham is a New Zealand scientist and professor of public health nutrition at Massey University.
Carol Wham | |
|---|---|
| Carol Wham in 2017 | |
| Other names | Carol Anne Wham |
| Alma mater | |
| Scientific career | |
| Fields | |
| Institutions | Massey University |
| Thesis | |
Carol Anne Wham is a New Zealand scientist and professor of public health nutrition at Massey University.
Wham graduated with a MSc from the University of Otago in 1994 [1] and then moved to the University of Adelaide to undertake her PhD, with a thesis titled "Changing New Zealanders' attitudes to milk?". [2] She returned to New Zealand, where she has been on the staff of Massey University since 2006. [3]
In November 2019 Wham was promoted to full professor in the College of Health at Massey University with effect from 1 January 2020. [4]
Linoleic acid (LA) is an organic compound with the formula HOOC(CH
2)
7CH=CHCH
2CH=CH(CH
2)
4CH
3. Both alkene groups are cis. It is a fatty acid sometimes denoted 18:2 (n-6) or 18:2 cis-9,12. A linoleate is a salt or ester of this acid.
Recommendations for consumption of the drug alcohol vary from recommendations to be alcohol-free to daily or weekly drinking "safe limits" or maximum intakes. Many governmental agencies and organizations have issued guidelines. These recommendations concerning maximum intake are distinct from any legal restrictions, for example countries with drunk driving laws or countries that have prohibited alcohol. These recommendations are (often) also distinct from the scientific evidence, such as the short-term effects of alcohol consumption and long-term effects of alcohol consumption.
A smoothie is a beverage made by puréeing ingredients in a blender. A smoothie commonly has a liquid base, such as fruit juice or milk, yogurt or ice cream. Other ingredients may be added, including fruits, vegetables, non-dairy milk, crushed ice, whey powder or nutritional supplements.
Yacón syrup is a sweetening agent extracted from the tuberous roots of the yacón plant indigenous to the Andes mountains.
Nutrition psychology (NP) is the psychological study of the relationship between dietary intake and different aspects of psychological health. It is an applied field that uses an interdisciplinary approach to examine the influence of diet on mental health. Nutrition psychology seeks to understand the relationship between nutritional behavior and mental health/well-being NP is a sub-field of psychology and more specifically of health psychology. It may be applied to numerous different fields including: psychology, dietetics, nutrition, and marketing. NP is a fairly new field with a brief history that has already started to contribute information and knowledge to psychology. There are two main areas of controversy within nutrition psychology. The first area of controversy is that the topic can be viewed in two different ways. It can be viewed as nutrition affecting psychological functions, or psychological choices and behavior influencing nutrition and health. The second controversy is the defining of what is "healthy" or "normal" as related to nutrition.
Human milk oligosaccharides (HMOs), also known as human milk glycans, are short polymers of simple sugars that can be found in high concentrations in human breast milk. Human milk oligosaccharides promote the development of the immune system, can reduce the risk of pathogen infections and improve brain development and cognition. The HMO profile of human breast milk shapes the gut microbiota of the infant by selectively stimulating bifidobacteria and other bacteria.
Asim K. Duttaroy is an Indian-born American medical scientist who, since 2001, has worked as a Professor at the Faculty of Medicine, University of Oslo, Norway. He was born in Gopinagar (Gangnapur), Nadia district, West Bengal, India.
Clare Elizabeth Collins is an Australian dietician who is Professor of Nutrition and Dietetics at the University of Newcastle. She serves as Director for Research in the School of Health Sciences and Deputy Director of the Priority Research Centre. She was awarded the 2017 Hunter Medical Research Institute Researcher of the Year and is a Fellow of Dietitians Australia.
The Nutri-Score, also known as the 5-Colour Nutrition label or 5-CNL, is a five-colour nutrition label and nutritional rating system, and an attempt to simplify the nutritional rating system demonstrating the overall nutritional value of food products. It assigns products a rating letter from A (best) to E (worst), with associated colors from green to red.
Ngaire Margaret Kerse is a New Zealand medical academic, and as of 2019 is a full professor at the University of Auckland.
The first 1000 days describes the period from conception to 24 months of age in child development. This is considered a "critical period" in which sufficient nutrition and environmental factors have life-long effects on a child's overall health. While adequate nutrition can be exceptionally beneficial during this critical period, inadequate nutrition may also be detrimental to the child. This is because children establish many of their lifetime epigenetic characteristics in their first 1000 days. Medical and public health interventions early on in child development during the first 1000 days may have higher rates of success compared to those achieved outside of this period.
Suzanne Georgina Pitama is a New Zealand academic, is Māori, of Ngāti Kahungunu and Ngāti Whare descent and as of 2020 is a full professor at the University of Otago in Christchurch, New Zealand.
Sheila A. Skeaff is a Canadian-born New Zealand nutritionist and full professor at the University of Otago. Her research focusses on food literacy, sustainable diets and iodine deficiency.
Rachel C. Brown is a New Zealand scientist, professor and deputy head of the Department of Human Nutrition at the University of Otago.
Gillian Abel is a New Zealand public health researcher and as of 2021 head of the Department of Population Health at the University of Otago in Christchurch.
Jane Coad is a New Zealand public health nutrition researcher and professor in nutrition at Massey University. She is co-director of Massey's Vitamin D Research Centre which she and Pam von Hurst founded in 2010.
Food psychology is the psychological study of how people choose the food they eat, along with food and eating behaviors. Food psychology is an applied psychology, using existing psychological methods and findings to understand food choice and eating behaviors. Factors studied by food psychology include food cravings, sensory experiences of food, perceptions of food security and food safety, price, available product information such as nutrition labeling and the purchasing environment. Food psychology also encompasses broader sociocultural factors such as cultural perspectives on food, public awareness of "what constitutes a sustainable diet", and food marketing including "food fraud" where ingredients are intentionally motivated for economic gain as opposed to nutritional value. These factors are considered to interact with each other along with an individual's history of food choices to form new food choices and eating behaviors.
Sonja Lee Macfarlane (née Bateman) is a New Zealand education academic and an associate professor at the University of Canterbury. Macfarlane specialises in the development of cultural awareness in the New Zealand education system.
Marie Wong is a New Zealand academic food technologist, and as of 2020 is a full professor at Massey University.
Pamela Ruth von Hurst is a New Zealand academic and is a full professor at Massey University, specialising in human nutrition.
| Authority control databases: Academics |
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