 | This biographical article is written like a résumé .(July 2022) |
Catherine Geissler | |
|---|---|
| Born | Catherine Alison Geissler [1] 19 February 1940 Edinburgh |
| Nationality | British |
| Education | University of Edinburgh, University of California, Berkeley |
| Known for | Human Nutrition |
| Spouse | The Right Hon Sir Robin Auld |
Catherine Alison Geissler, Lady Auld [1] is a prominent British nutritionist and author and co-author of widely recognised reference textbooks on human nutrition. [2] [3] [4]
Geissler was born in Edinburgh and educated at the Mary Erskine School for girls. On leaving school she attended Edinburgh University, where she studied dentistry, obtaining her Bachelor of Dental Surgery BDS in 1963.
In 1963-64 she spent a research year in Paris, followed by a year as a dental surgeon in Scotland before moving to California, where she initially taught dental radiography in San Francisco City College. She was then appointed to a research position in the Department of Nutrition, University of California, Berkeley, which led to a Masters in Nutrition (1971). After her Master's degree she went to the National Nutrition and Food Technology Research Institute in Teheran (under Habibollah Hedayat), where she participated in studies of energy expenditure of agricultural workers, [5] carpet weavers [6] and rural women. [7] as well as her personal work for her PhD on lactation in different socio-economic groups in Teheran. Her PhD in Human Nutrition at Berkeley was based on her lactation studies in Teheran, Iran. [8] [9] [10]
Professor of Human Nutrition, King's College London; [11] Head of department of Nutrition and Dietetics, King's College London; Head, Division of Health Sciences, School of Health and Life Sciences, King's College London; Director of UK Higher Education Academy, Centre for Health Sciences and Practice. She has worked as Attachée de recherche, Laboratoire de Nutrition Humaine (INSERM), Hôpital Bichat, Paris(1972-1974) in the group of Jean Trémolières, [12] Visiting Professor at the Division of Nutritional Sciences Cornell University Ithaca, New York (1989–90) and at MRC Human Nutrition Research, and associate at Darwin College, Cambridge (2010).
She is Professor Emerita of Human Nutrition, King's College London, Past President of The Nutrition Society of the UK & Ireland (2013–16) [13] and is currently Secretary General of the International Union of Nutritional Sciences (IUNS) (2013–2022). Her principal research interests are in international public health nutrition; [14] energy metabolism and obesity; [15] [16] [17] [18] and iron metabolism. [19] [20] In 2003 she was invited by the Belgian government to give expert evidence on the role of ephedrine in the treatment of obesity.
A recognized authority on human nutrition and public health, [21] Geissler has served on many professional committees including the Ministry of Agriculture, Food and Fisheries (MAFF) Food Advisory Committee, the World Cancer Research Fund grants committee, and the British and American Nutrition Societies, and extensively as consultant to international development agencies including the World Bank (Senegal, Diourbel 1980, Senegal, Casamance 1980, Ghana 1981, Syria 1984, Niger 1991, Niger 1992, Benin 1993, Madagascar 1995, Armenia 1997), CGIAR, FAO (Mauritius 1974, Haiti 1982), WHO, the International Livestock Centre for Africa, Addis Ababa, Ethiopia 1982, UNICEF (Iran 1998), the British Council (Sierra Leone 1984, Syria 1984), in many countries including Iran, Haiti, Mauritius, Sierra Leone, Niger, Benin, Senegal, Ghana, Ethiopia, Yemen, [22] Thailand, Philippines, [23] Singapore, Indonesia, Malaysia and China. [24] [25] [26]
Geissler has over 200 academic publications, in addition to her text books.
She is the daughter of the artist William Geissler and the glass engraver Alison Geissler. She lived for extended periods in several different countries before her appointment in 1976 to a lectureship in human nutrition at Queen Elizabeth College, London, [27] which in 1985 merged with King's College, London. [28]
2003 Fellow of the Higher Education Academy (FHEA) (Nº25241)
2015 XI International Nutrition and Health Prize (Premio Internacional Alimentación y Salud), Facultad de Farmacia, Universidad de Navarra [29]
2016 Elected Fellow of The Nutrition Society of the UK & Ireland [13]
2018 American Society for Nutrition Kellogg Prize for Lifetime Achievements in International Nutrition [30]
2020 Elected Fellow of the American Society for Nutrition [31]
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Obesity is a medical condition, sometimes considered a disease, in which excess body fat has accumulated to such an extent that it can potentially have negative effects on health. People are classified as obese when their body mass index (BMI)—a person's weight divided by the square of the person's height—is over 30 kg/m2; the range 25–30 kg/m2 is defined as overweight. Some East Asian countries use lower values to calculate obesity. Obesity is a major cause of disability and is correlated with various diseases and conditions, particularly cardiovascular diseases, type 2 diabetes, obstructive sleep apnea, certain types of cancer, and osteoarthritis.
A food pyramid is a representation of the optimal number of servings to be eaten each day from each of the basic food groups. The first pyramid was published in Sweden in 1974. The 1992 pyramid introduced by the United States Department of Agriculture (USDA) was called the "Food Guide Pyramid" or "Eating Right Pyramid". It was updated in 2005 to "MyPyramid", and then it was replaced by "MyPlate" in 2011.
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Basal metabolic rate (BMR) is the rate of energy expenditure per unit time by endothermic animals at rest. It is reported in energy units per unit time ranging from watt (joule/second) to ml O2/min or joule per hour per kg body mass J/(h·kg). Proper measurement requires a strict set of criteria to be met. These criteria include being in a physically and psychologically undisturbed state and being in a thermally neutral environment while in the post-absorptive state (i.e., not actively digesting food). In bradymetabolic animals, such as fish and reptiles, the equivalent term standard metabolic rate (SMR) applies. It follows the same criteria as BMR, but requires the documentation of the temperature at which the metabolic rate was measured. This makes BMR a variant of standard metabolic rate measurement that excludes the temperature data, a practice that has led to problems in defining "standard" rates of metabolism for many mammals.
A plant-based diet is a diet consisting mostly or entirely of plant-based foods. Plant-based diets encompass a wide range of dietary patterns that contain low amounts of animal products and high amounts of fiber-rich plant products such as vegetables, fruits, whole grains, legumes, nuts and seeds. They do not need to be vegan or vegetarian, but are defined in terms of low frequency of animal food consumption.
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The Monell Chemical Senses Center is an independent, non-profit scientific research institute located at the University City Science Center campus in Philadelphia. Founded in 1968, it is dedicated to interdisciplinary basic research on the senses of taste and smell. The center's mission is to improve health and well-being by advancing the scientific understanding of taste, smell, and related senses. Monell's research focuses on various aspects of chemosensory science, including how chemical senses affect human health, behavior, and the environment. The center employs a collaborative and interdisciplinary approach, with scientists from diverse fields such as sensory psychology, biophysics, chemistry, behavioral neuroscience, environmental science, and genetics working together on research projects.
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Nutrition transition is the shift in dietary consumption and energy expenditure that coincides with economic, demographic, and epidemiological changes. Specifically the term is used for the transition of developing countries from traditional diets high in cereal and fiber to more Western-pattern diets high in sugars, fat, and animal-source food.
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Diet plays an important role in the genesis of obesity. Personal choices, food advertising, social customs and cultural influences, as well as food availability and pricing all play a role in determining what and how much an individual eats.
Weight management refers to behaviors, techniques, and physiological processes that contribute to a person's ability to attain and maintain a healthy weight. Most weight management techniques encompass long-term lifestyle strategies that promote healthy eating and daily physical activity. Moreover, weight management involves developing meaningful ways to track weight over time and to identify the ideal body weights for different individuals.
Ann Reed Mangels is a registered dietitian and Adjunct Associate Professor in the Department of Nutrition in the School of Public Health and Health Sciences at the University of Massachusetts Amherst, specializing in vegan and vegetarian nutrition. She is the author or co-author of numerous papers and books on the subject, including the American Dietetic Association's position paper on vegan and vegetarian diets, Vegan & Vegetarian FAQ (2001), The Dietitian's Guide to Vegetarian Diets (2004), and The Everything Vegan Pregnancy Book (2011).
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An ultra-processed food (UPF) is an industrially formulated edible substance derived from natural food or synthesized from other organic compounds. The resulting products are designed to be highly profitable, convenient, and hyperpalatable, often through food additives such as preservatives, colourings, and flavourings. UPFs have often undergone processes such as moulding/extruding, hydrogenation or frying.
Gladys Block is a nutrition researcher who worked at the National Cancer Institute.
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