Rozanne Kruger

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<span class="mw-page-title-main">Weight loss</span> Reduction of the total body mass

Weight loss, in the context of medicine, health, or physical fitness, refers to a reduction of the total body mass, by a mean loss of fluid, body fat, or lean mass. Weight loss can either occur unintentionally because of malnourishment or an underlying disease, or from a conscious effort to improve an actual or perceived overweight or obese state. "Unexplained" weight loss that is not caused by reduction in calorific intake or increase in exercise is called cachexia and may be a symptom of a serious medical condition.

<span class="mw-page-title-main">Diet (nutrition)</span> Sum of food consumed by an organism

In nutrition, diet is the sum of food consumed by a person or other organism. The word diet often implies the use of specific intake of nutrition for health or weight-management reasons. Although humans are omnivores, each culture and each person holds some food preferences or some food taboos. This may be due to personal tastes or ethical reasons. Individual dietary choices may be more or less healthy.

<span class="mw-page-title-main">Healthy diet</span> Type of diet

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.

Intermittent fasting 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, such as the 5:2 diet, and daily time-restricted eating.

Dietary diversity is the variety or the number of different food groups people eat over the time given. Many researchers might use the word ' dietary diversity' and ‘dietary variety’ interchangeably. However, some researchers differentiate the definition between 2 words that dietary diversity has defined as the difference of food groups while dietary variety has focused on the actual food items people intake.

<span class="mw-page-title-main">Ultra-processed food</span> An industrially formulated edible substance

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.

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.

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<span class="mw-page-title-main">Carol Wham</span> New Zealand scientist

Carol Anne Wham is a New Zealand scientist and professor of public health nutrition at Massey University.

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.

Ashley Adamson is a British dietician, Professor of Public Health Nutrition at Newcastle University. She is director of the National Institute for Health and Care Research School for Public Health Research. Her research looks to understand the relationship between nutrient intake, food choices, socio-demographic characteristics and health outcomes. She was made a NIHR Senior Investigator in 2023.

<span class="mw-page-title-main">Elizabeth Mayer-Davis</span> American nutritionist and academic

Elizabeth "Beth" Mayer-Davis is an American nutritionist who is the Cary C. Boshamer Distinguished Professor at the UNC Gillings School of Global Public Health. She is the Director of the University of North Carolina at Chapel Hill Nutrition Obesity Research Center, and Dean of the UNC Graduate School. She has sought to better understand diabetes. She was awarded the 2019 American Diabetes Association Kelly West Award.

<span class="mw-page-title-main">Marie Wong</span> Food technologist at Massey University

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<span class="mw-page-title-main">Pamela von Hurst</span> New Zealand nutritionist

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<span class="mw-page-title-main">Lisa Te Morenga</span> New Zealand nutrition and Māori health researcher

Lisa Anne Te Morenga is a New Zealand Maori academic, and she is a full professor at the Research Centre for Hauora and Health at Massey University. Her research focuses on nutrition and Māori health, especially in relation to dietary interventions to prevent metabolic disease.

<span class="mw-page-title-main">Kathryn Beck (dietitian)</span> New Zealand dietitian

Kathryn Louise Beck is a New Zealand academic, a registered dietitian, and is a full professor at Massey University, specialising in dietary assessment, sustainable nutrition, and iron deficiency in young women and sportspeople.

<span class="mw-page-title-main">Cath Conlon</span> New Zealand nutritionist

Cathryn Anne Conlon is a New Zealand academic, and is a full professor at Massey University, specialising in maternal and early-life nutrition.

<span class="mw-page-title-main">Christine Thomson</span> Emerita professor of human nutrition in New Zealand

Christine Dumont Thomson is a New Zealand nutritionist and academic, and is professor emerita at the University of Otago. Before her retirement in 2010 she researched iodine and selenium dietary deficiencies.

Louise Nadine Signal is a New Zealand academic, and is a full professor at the University of Otago, specialising in researching public health policy and promotion, inequities in healthcare, and environmental determinants of health.

Anne-Louise M. Heath is a New Zealand academic, and is a full professor at the University of Otago, specialising in baby and infant nutrition, including baby-led weaning and iron deficiency.

References

  1. Kruger, Rozanne (1999). Feeding practices and nutritional status of children (aged 0 to 3 years) in two clinics in the Moretele district (Master in Dietetics thesis). University of Pretoria. hdl:2263/24066.
  2. Kruger, Rozanne (2003). The determinants of overweight among 10-15 year old schoolchildren in the North-West Province (PhD thesis). North-West University. OCLC   52944521.
  3. 1 2 3 4 "2021 Professorial promotions announced". www.massey.ac.nz. Retrieved 18 April 2024.
  4. "A decade of mastering Nutrition and Dietetics". www.massey.ac.nz. Retrieved 18 April 2024.
  5. "New Massey degree targets dietary health". infonews.co.nz. Retrieved 18 April 2024.
  6. 1 2 3 "Council Members — Council of Deans of Nutrition & Dietetics Australia & New Zealand". Council of Deans of Nutrition & Dietetics Australia & New Zealand. Retrieved 18 April 2024.
  7. Griffith University. "Academic profile: Professor Rozanne Kruger". experts.griffith.edu.au. Retrieved 18 April 2024.
  8. "School of Sport, Exercise and Nutrition". www.massey.ac.nz. Retrieved 18 April 2024.
  9. "Massey offers expert advice on healthy school lunches". www.massey.ac.nz. Retrieved 18 April 2024.
Rozanne Kruger
Academic background
Alma mater University of Pretoria , University of Pretoria , University of Pretoria , North-West University
Theses