Caroline Horwath | |
---|---|
Other names | Caroline Christine Horwath |
Alma mater | University of Adelaide |
Scientific career | |
Fields | Human nutrition |
Institutions | University of Otago |
Thesis |
Caroline Christine Horwath is a New Zealand nutritional scientist and professor in the Department of Human Nutrition at the University of Otago.
Horwath graduated from the University of Adelaide with a PhD in 1987. Her thesis was titled "A random population study of the dietary habits of elderly people". [1] She subsequently joined the University of Otago as a lecturer in the Department of Human Nutrition. [2] In December 2019 she, along with two of her colleagues Lisa Houghton and Rachel Brown, was promoted to full professor with effect from 1 February 2020. [3]
A dietary supplement is a manufactured product intended to supplement one's diet by taking a pill, capsule, tablet, powder, or liquid. A supplement can provide nutrients either extracted from food sources or that are synthetic in order to increase the quantity of their consumption. The class of nutrient compounds includes vitamins, minerals, fiber, fatty acids, and amino acids. Dietary supplements can also contain substances that have not been confirmed as being essential to life, but are marketed as having a beneficial biological effect, such as plant pigments or polyphenols. Animals can also be a source of supplement ingredients, such as collagen from chickens or fish for example. These are also sold individually and in combination, and may be combined with nutrient ingredients. The European Commission has also established harmonized rules to help insure that food supplements are safe and appropriately labeled.
The Mediterranean diet is a diet inspired by the eating habits of people who live near the Mediterranean Sea. When initially formulated in the 1960s, it drew on the cuisines of Greece, Turkey, Italy, and Spain. In decades since, it has also incorporated other Mediterranean cuisines, such as those in the Levant and North Africa.
A healthy diet is a diet that maintains or improves overall health. A healthy diet provides the body with essential nutrition: fluid, macronutrients such as protein, micronutrients such as vitamins, and adequate fibre and food energy.
A diabetic diet is a diet that is used by people with diabetes mellitus or high blood sugar to minimize symptoms and dangerous complications of long-term elevations in blood sugar.
The Western pattern diet is a modern dietary pattern that is generally characterized by high intakes of pre-packaged foods, refined grains, red meat, processed meat, high-sugar drinks, candy and sweets, fried foods, conventionally-raised animal products, butter and other high-fat dairy products, eggs, potatoes, corn, and low intakes of fruits, vegetables, whole grains, pasture-raised animal products, fish, nuts, and seeds.
Intermittent fasting, also known as intermittent energy restriction, is any of various meal timing schedules that cycle between voluntary fasting and non-fasting over a given period. Methods of intermittent fasting include alternate-day fasting, periodic fasting, and daily time-restricted feeding.
Nutrition education is a set of learning experiences designed to assist in healthy eating choices and other nutrition-related behavior. It includes any combination of educational strategies, accompanied by environmental supports, designed to facilitate voluntary adoption of food choices and other food and nutrition-related behaviors conducive to health and well-being. Nutrition education is delivered through multiple venues and involves activities at the individual, community, and policy levels. Nutrition Education also critically looks at issues such as food security, food literacy, and food sustainability.
Tea and toast syndrome is a form of malnutrition commonly experienced by elderly people who are unable to prepare meals and tend to themselves. Their diets often dwindle to tea and toast resulting in a deficiency of vitamins and other nutrients. The syndrome often manifests itself as hyponatremia, a low concentration of the electrolyte sodium in the bloodstream, due to the lack of salt in the diet. Hyponatremia can lead to various neurological problems ranging from headaches and a decreased ability to think, to seizures and coma in the most severe cases.
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.
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.
Marion Frances Robinson was a New Zealand nutritionist and physiologist. She was professor of nutrition at the University of Otago, and is particularly noted for her investigation of the importance of selenium in the human diet.
Lois J. Surgenor is a New Zealand clinical psychologist and academic. Her research focuses on eating disorders and traumatic brain injury. As of 2021 she is a full professor at the University of Otago.
Neil John Gemmell, is a New Zealand geneticist. His research areas cover evolutionary genetics and genomics, molecular ecology, and conservation biology. Originally from Lower Hutt, he obtained his PhD at La Trobe University in Melbourne, Australia. Since 2008, Gemmell has been a professor at the University of Otago and since 2019 holds one of their seven Sesquicentennial Distinguished Chairs. Significant work includes the search of the Loch Ness Monster (2018) and the sequencing of the tuatara genome. In 2020, Gemmell received the Hutton Medal by the Royal Society Te Apārangi.
Rachel C. Brown is a New Zealand scientist, professor and deputy head of the Department of Human Nutrition at the University of Otago.
Caroline Susan E. Homer is an Australian midwifery researcher and international advocate for women's health rights. She is Co-Program Director, Maternal and Child Health at the Burnet Institute in Melbourne and Visiting Distinguished Professor of Midwifery at the University of Technology Sydney.
Lisa Anne Houghton is a New Zealand-based scientist, professor and head of the Department of Human Nutrition at the University of Otago.
Debra Lynn Waters is a New Zealand exercise physiologist and medical researcher in the field of health ageing, director of Gerontology Research and professor at the University of Otago.
Carol Anne Wham is a New Zealand scientist and professor of public health nutrition at Massey University.
Lynnette Robin Ferguson is a New Zealand academic, and as of 2021 is an emeritus professor at the University of Auckland. Ferguson has been a Fellow of the Royal Society Te Apārangi since 2016.