 | 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]
Abdominal obesity, also known as central obesity and truncal obesity, is the human condition of an excessive concentration of visceral fat around the stomach and abdomen to such an extent that it is likely to harm its bearer's health. Abdominal obesity has been strongly linked to cardiovascular disease, Alzheimer's disease, and other metabolic and vascular diseases.
Obesity is a medical condition, sometimes considered a disease, in which excess body fat has accumulated to such an extent that it negatively affects 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.
The Mediterranean diet is a diet inspired by the eating habits and traditional food typical of southern Spain, southern Italy, and Crete, and formulated in the early 1960s. It is distinct from Mediterranean cuisine, which covers the actual cuisines of the Mediterranean countries. While inspired by a specific time and place, the "Mediterranean diet" was later refined based on the results of multiple scientific studies.
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.
Specific dynamic action (SDA), also known as thermic effect of food (TEF) or dietary induced thermogenesis (DIT), is the amount of energy expenditure above the basal metabolic rate due to the cost of processing food for use and storage. Heat production by brown adipose tissue which is activated after consumption of a meal is an additional component of dietary induced thermogenesis. The thermic effect of food is one of the components of metabolism along with resting metabolic rate and the exercise component. A commonly used estimate of the thermic effect of food is about 10% of one's caloric intake, though the effect varies substantially for different food components. For example, dietary fat is very easy to process and has very little thermic effect, while protein is hard to process and has a much larger thermic effect.
The relationship between alcohol and weight is the subject of inconclusive studies. Findings of these studies range from increase in body weight to a small decrease among women who begin consuming alcohol. Some of these studies are conducted with numerous subjects; one involved nearly 80,000 and another 140,000 subjects.
A very-low-calorie diet (VLCD), also known as semistarvation diet and crash diet, is a type of diet with very or extremely low daily food energy consumption. VLCDs are defined as a diet of 800 kilocalories (3,300 kJ) per day or less. Modern medically supervised VLCDs use total meal replacements, with regulated formulations in Europe and Canada which contain the recommended daily requirements for vitamins, minerals, trace elements, fatty acids, protein and electrolyte balance. Carbohydrates may be entirely absent, or substituted for a portion of the protein; this choice has important metabolic effects. Medically supervised VLCDs have specific therapeutic applications for rapid weight loss, such as in morbid obesity or before a bariatric surgery, using formulated, nutritionally complete liquid meals containing 800 kilocalories or less per day for a maximum of 12 weeks.
The Monell Chemical Senses Center is a non-profit independent scientific institute located at the University City Science Center campus in Philadelphia, Pennsylvania. Monell conducts and publishes interdisciplinary basic research on taste, smell, and chemesthesis.
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, industrially produced 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.
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.
Antinutrients are natural or synthetic compounds that interfere with the absorption of nutrients. Nutrition studies focus on antinutrients commonly found in food sources and beverages. Antinutrients may take the form of drugs, chemicals that naturally occur in food sources, proteins, or overconsumption of nutrients themselves. Antinutrients may act by binding to vitamins and minerals, preventing their uptake, or inhibiting enzymes.
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 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).
A sweetened beverage is any beverage with added sugar. It has been described as "liquid candy". Consumption of sweetened beverages has been linked to weight gain, obesity, and associated health risks. According to the CDC, consumption of sweetened beverages is also associated with unhealthy behaviors like smoking, not getting enough sleep and exercise, and eating fast food often and not enough fruits regularly.
A calorie deficit is any shortage in the number of calories consumed relative to the number of calories needed for maintenance of current body weight.
Satiety value is the degree at which food gives a human the sense of food gratification, the exact contrast feeling of hunger. The concept of the Satiety Value and Satiety Index was developed by Australian researcher and doctor, Susanna Holt. Highest satiety value is expected when the food that remains in the stomach for a longer period produces greatest functional activity of the organ. Limiting the food intake after reaching the satiety value helps reduce obesity problems.
Gladys Block is a nutrition researcher who worked at the National Cancer Institute.
The carbohydrate-insulin model (CIM) posits that obesity is caused by excess consumption of carbohydrate, which then disrupts normal insulin metabolism leading to weight gain and weight-related illnesses. It is contrasted with the mainstream energy balance model (EBM), which holds that obesity is caused by a excess in calorie consumption compared to calorie expenditure. According to the carbohydrate–insulin model, low-carbohydrate diets would be the most effective in causing long-term weight loss. Notable proponents of the carbohydrate–insulin model include Gary Taubes and David Ludwig. The CIM has been tested in mice and humans. Although some experts consider that these studies falsified the CIM, proponents disagree. Available evidence does not support the existence of a long-term advantage in weight loss for low-carbohydrate diets.
