.jpg) | |
| Predecessor | Nutrition and Food Research Group [1] |
|---|---|
| Established | 2009 |
| Founder | Jeya Henry [1] |
| Type | Research centre |
| Location | |
Director | Jonathan Tammam [2] |
Manager | Isabel Butler [2] |
Parent organization | Oxford Brookes University |
| Website |
www |
The Oxford Brookes Centre for Nutrition and Health is the first research centre in the United Kingdom dedicated to researching functional foods. [3]
History
The Oxford Brookes Centre for Nutrition and Health opened as the Functional Food Centre at Oxford Brookes University in early 2009 with a £300,000 grant from the Higher Education Funding Council for England. [4] [5] It was formerly known as the Nutrition and Food Research Group, which had been in existence since 1984. [1] Its founding director, Jeya Henry, is a consultant to the World Health Organization, UNICEF and the Food and Agriculture Organisation of the United Nations on nutrition assessment, food safety and nutrient requirements. [3] [6] The centre offers research and consultancy services to the food industry, the United Nations and various Government agencies. [5]
Areas of research
The Oxford Brookes Centre for Nutrition and Health has the goal of providing scientific information about food and health to consumers, government and the food industry. [5] It tests popular claims about food, for example that genetically modified crops will feed the world, that substances such as omega-3 in fish oil will make children more intelligent, or that antioxidants can reduce cancer by removing free radicals. [4] It develops new food products such as low glycemic index bread, which reduces cholesterol and blood sugar levels and help weight loss. [5] It researches lesser-known foods such as breadfruit, cassava, sorghum and millet. [4] The health issues that are its research priorities are diabetes, obesity and the impact of food on age-related problems. [5]
See also
- British Dietetic Association
- British Nutrition Foundation
- Food Standards Agency
- Royal Society of Medicine
References
- ^ a b c "About us". Functional Food Center. Oxford Brookes University. Archived from the original on 24 September 2015. Retrieved 4 September 2015.
- ^ a b "Centre staff". Oxford Brookes Centre for Nutrition and Health. Oxford Brookes University. Retrieved 29 October 2017.
- ^ a b Sheppard, Stacey. "The best remedy". Next Generation Food. GDS Publishing. Archived from the original on 14 July 2011. Retrieved 4 September 2015.
- ^ a b c Rose Prince (1 April 2009). "Debunking food myths: the launch of the Functional Food Centre". Telegraph.co.uk.
- ^ a b c d e Reg Little (18 March 2009). "Tackling diseases of affluence". The Oxford Times. Retrieved 4 September 2015.
- ^ "Oxford Brookes academic to help set world guidelines on fat consumption" (Press release). Oxford Brookes University. 8 September 2008. Retrieved 4 September 2015.
External links
| Organisation |
|  |
|---|---|---|
| Campuses |
| |
| Faculties and schools | ||
| Student life | ||
| Other | ||
|
| |
| Predecessor | Nutrition and Food Research Group [1] |
|---|---|
| Established | 2009 |
| Founder | Jeya Henry [1] |
| Type | Research centre |
| Location | |
Director | Jonathan Tammam [2] |
Manager | Isabel Butler [2] |
Parent organization | Oxford Brookes University |
| Website |
www |
The Oxford Brookes Centre for Nutrition and Health is the first research centre in the United Kingdom dedicated to researching functional foods. [3]
History
The Oxford Brookes Centre for Nutrition and Health opened as the Functional Food Centre at Oxford Brookes University in early 2009 with a £300,000 grant from the Higher Education Funding Council for England. [4] [5] It was formerly known as the Nutrition and Food Research Group, which had been in existence since 1984. [1] Its founding director, Jeya Henry, is a consultant to the World Health Organization, UNICEF and the Food and Agriculture Organisation of the United Nations on nutrition assessment, food safety and nutrient requirements. [3] [6] The centre offers research and consultancy services to the food industry, the United Nations and various Government agencies. [5]
Areas of research
The Oxford Brookes Centre for Nutrition and Health has the goal of providing scientific information about food and health to consumers, government and the food industry. [5] It tests popular claims about food, for example that genetically modified crops will feed the world, that substances such as omega-3 in fish oil will make children more intelligent, or that antioxidants can reduce cancer by removing free radicals. [4] It develops new food products such as low glycemic index bread, which reduces cholesterol and blood sugar levels and help weight loss. [5] It researches lesser-known foods such as breadfruit, cassava, sorghum and millet. [4] The health issues that are its research priorities are diabetes, obesity and the impact of food on age-related problems. [5]
See also
- British Dietetic Association
- British Nutrition Foundation
- Food Standards Agency
- Royal Society of Medicine
References
- ^ a b c "About us". Functional Food Center. Oxford Brookes University. Archived from the original on 24 September 2015. Retrieved 4 September 2015.
- ^ a b "Centre staff". Oxford Brookes Centre for Nutrition and Health. Oxford Brookes University. Retrieved 29 October 2017.
- ^ a b Sheppard, Stacey. "The best remedy". Next Generation Food. GDS Publishing. Archived from the original on 14 July 2011. Retrieved 4 September 2015.
- ^ a b c Rose Prince (1 April 2009). "Debunking food myths: the launch of the Functional Food Centre". Telegraph.co.uk.
- ^ a b c d e Reg Little (18 March 2009). "Tackling diseases of affluence". The Oxford Times. Retrieved 4 September 2015.
- ^ "Oxford Brookes academic to help set world guidelines on fat consumption" (Press release). Oxford Brookes University. 8 September 2008. Retrieved 4 September 2015.
External links
| Organisation |
| |
|---|---|---|
| Campuses |
| |
| Faculties and schools | ||
| Student life | ||
| Other | ||