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Researching the impact of the COVID-19 pandemic on our food habits

Habits are defined in psychology as “cue-response associations in memory that are acquired slowly through repetition of an action in a stable circumstance”. This definition applies to any habit developed in our daily lives but in relation to the food we eat, this means that food habits become automated through repeated consumption of foods in the same contexts (i.e. where we are, what we’re doing, who we’re with, etc.) over time.

Modelling the effect of social networks in reducing meat consumption

Our food consumption is guided by perceive norms and the food choices of others around us. In the UK today, unhealthy and environmentally unsustainable diets are most commonly eaten (the norm). One way to encourage dietary change can be to provide information suggesting healthy and sustainable diets are more common than often perceived (norm-based messages).

Taste of Plants

Future food systems will face unique challenges in order to meet the nutritional needs of an increasing population which need to both cater for our lifestyle choices and address our growing environmental concerns. For example, an important issue will be an increased demand for protein, while confronting environmental challenges, such as climate change. We need to consider the environmental consequences of our dietary choices if our food system is to remain secure.

Protein for Life – Supporting healthy ageing in partnership with the food sector

Protein intake is insufficient among middle-aged and older adults in the UK, and this insufficiency is a major contributor to ill health and disability. Maintaining muscle strength through adequate protein intake will be valuable to individuals, help to extend active participation in the workforce, benefit the economy, and reduce healthcare costs.

Food for thought – exploring the food-gut-brain axis in Alzheimer’s disease

Gut health has long been linked with disease. It was over 2,000 years ago when the Greek physician Hippocrates, oft-lauded as the father of modern medicine, is purported to have made the proclamation, which is still influencing current day researchers and practitioners in medicine:

“All disease begins in the gut”

Hippocrates of Kos (Hippokrátēs ho Kṓos: c. 460–c. 370 BCE)

SEFARI Gateway Update

The unpreceded COVID-19 health, economic and societal crisis has understandably dominated Gateway’s recent activity. Gateway, on behalf of the SEFARI Directors Executive, has prepared a report on the huge effort that all institutes and staff have undertaken to help the fight against COVID-19.

Sowing Wild Seeds

SEFARI experts in plant diversity, human nutrition and soil science have been exploring variation in wild and domesticated food plants relevant to nutrition and health. In the longer term, this research could help to improve the nutritional potential of our crops but in the meantime, you can experiment for yourself by growing wild or unusual seeds.

Dr Wisdom Dogbe

Wisdom Dogbe is an applied agricultural economist. His research focuses on the evaluation of policies for the food sector. His main research interest are:

Evaluating the effectiveness of climate and health policies on consumer welfare
Analysing consumer behaviour and its influence on current trends in obesity
Analysing household purchase and consumption behaviour
Modelling land use changes to inform government policies

Wisdom Dogbe

The Rowett Institute

Foresterhill House

Ashgrove Rd W

Aberdeen

AB25 2ZD

How can technology help ensure authenticity, provenance and traceability in Scottish Food Products?

The following case study summarises work delivered as part of a SEFARI Fellowship with Scotland Food and Drink (SFD) undertaken during 2019 to ascertain the current state of play regarding the technologies best suited to authenticity, provenance and traceability strategies.

How to be a nutritionist when you have no one to feed

In this blog, one of our nutrition assistants, Aimee Sutherland (pictured second from the right), tells us her story and highlights a series of new recipes the Human Nutrition Unit team has designed to help keep us healthy during this stressful time.

Why did I choose a career in nutrition?

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