Early Prevention of Obesity in Childhood Centre of Research Excellence (UniSA node)
Dr Golley is a chief investigator on a National Health and Medical Research Council funded the Centre for Research Excellence for the Early Prevention of Obesity in Childhood (CRE-EPOCH). EPOCH brings together researchers, practitioners and policy-makers from Australia, New Zealand and England to work collaboratively on approaches to the prevention of obesity in children aged 0 to 5 years. The EPOCH CRE UniSA node is leading a stream of research that is aiming to develop, validate and disseminate brief dietary assessment tools measuring food intake, diet quality and obesity-related behaviours. External collaborators include CSIRO and EPOCH CRE institutions. Postdoctoral researchers: Dr Lucy Bell and Dr Dorota Zarnowiecki.
For more information on this research contact Dr Rebecca Golley or EPOCH
Obesity prevention and nutrition promotion programs for children and families
This program of applied research utilises multiple research methods to strengthen the evidence-base that underpins dietary guidelines and programs to improve diet quality and prevent obesity. Our research is looking at innovative ways to reduce unhealthy food intake and improve diet quality by 1) using dietary modelling to inform government and food industry efforts to improve the food supply and 2) the development of practical, solution-focused interventions to support families to improve children’s nutrition and health. Current research is examining the role of work-life demands, food parenting and social norms in including children’s unhealthy food intake and diet quality. This work involves collaborations with SA Health, CSIRO, Institute for Choice (UniSA Business School), Dr Tom Wycherley (Centre Population Health Research) and EPOCH institutions. Postdoctoral researchers: Dr Lucy Bell and Dr Dorota Zarnowiecki.
For more information on this research contact Dr Rebecca Golley.
Food security in disadvantaged communities
It is well known that individuals in disadvantaged communities have poorer health outcomes, including higher rates of overweight/obesity, chronic disease and premature mortality. Improving access to safe and healthy food, in addition to nutrition education can improve health outcomes. Dr Hill is involved in a number of community-based initiatives to improve food security and diet quality in disadvantaged communities.
For more information on this research, please contact Dr Alison Hill.
Healthy Eating for Learning and Living– A Longitudinal Observational Study in University Students
The commencement of University for young adults represents a transition period from adolescence into young adulthood. It is a period of increased independence and decision making in many areas including lifestyle choices. In relation to health outcomes, of interest is the decision making around lifestyle choices such as the selection of meals and food, and physical activity.
This research seeks to identify what is the impact of this transition period on behaviours and choices made around diet and exercise by young adults in their first year of University, and how this may impact on nutritional intake, physical activity and anthropometric measures. This research is being undertaking in collaboration with Dr Sze Yen Tan, Singapore Institute for Clinical Sciences and Dr Anthony Villani, University of the Sunshine Coast.
For more information on this research, please contact Dr Evangeline Mantzioris.
Healthy lifestyles for New Arrival migrants
Acculturation of migrants under the New Arrivals program from underprivileged countries often results in the higher intake of discretionary foods. This can sometimes result in adverse health outcomes due to dietary related diseases. This research brings together a number of projects to improve health outcomes for New Arrivals.
For more information on this research, please contact Dr Karma Pearce.
Increasing community nutrition knowledge, through Evidence-based nutrition education
Long term food habits can have a significant impact on health and the risk of developing chronic diseases such as type 2 diabetes and cardiovascular problems. Nutrition promotion is a necessary pre-cursor to the adoption of and changes to dietary-behaviours. Health professionals have an important role in promoting improvements in diet and providing evidence based information to people they work with. This program of research investigates factors that influence the provision of effective nutrition promotion including 1) health professional nutrition knowledge, 2) use of evidence based nutrition related information in day to day interaction with their clients/ patients, 3) education and resource needs of health professionals
For more information on this research, please contact Dr Giordana Cross.