Institute of Psychological Sciences

Human Nutrition research group

Research in the Human Nutrition group at the Human Appetite Research Unit (HARU) takes a lifespan approach ranging from early infancy to advancing age. Research in the HARU combines expertise from several scientific disciplines including Psychology, Human Nutrition, Dietetics, Sensory Science and Sports Science. We also have a specially designed Infant Laboratory and all aspects of human energy balance are investigated in current ongoing projects. Research in the infant laboratory focuses on influences on taste preference development; involving maternal influences on food intake and early taste exposure and the promotion of vegetable intakes in children using classical learning paradigms. Research in the HARU includes investigations examining the interaction of hedonic and homeostatic systems in appetite regulation; metabolic, physiological and psychological drivers of eating behaviour; the use of biomarkers of weight loss in the development of personalized obesity treatment; the impact of nutrition on cognition in children and adults; the effect of functional foods/ nutraceuticals for appetite control, mental performance and wellbeing; interactions of hormonal state with appetite control, wellbeing and cognition. Ongoing research projects include:

• Promotion of vegetable intakes in pre-school children using mere-exposure, flavour-nutrient learning and flavour-flavour learning. (Professor Marion Hetherington)
• Compliance to oral nutritional supplements in malnourished older adults (Professor Marion Hetherington)
• Effects of breakfast consumption on cognitive performance in school children (Professor Louise Dye and Dr Clare Lawton)
• The Leeds Women's Wellbeing (LWW) Study: The effects of healthy eating on health benefits such as weight loss/maintenance, improved glucose regulation and other biomarkers of health (Professor Louise Dye and Dr Clare Lawton)
• The effects of polyphenols to maintain cognitive performance under conditions of chronic stress (Professor Louise Dye, Dr Clare Lawton and Dr Daniel Lamport)
• Assessment of novel food products for European consumers through processing innovation that will enhance satiety and help to achieve a balanced diet (Dr Graham Finlayson)
• Identifying the hedonic features of eating behaviour that generate overconsumption and to determine the relationship of these key behaviours to biological systems (e.g. gut hormones, neural activation, genetic variation and energy metabolism) (Dr Graham Finlayson)
• A series of BBSRC grants on long term energy balance in obese adults has lead to a new theory of the impact of energy expenditure on appetite control that has implications for the understanding and management of obesity (Professor John Blundell)
• International collaborations with partners in Sweden and Australia has demonstrated how long term physical activity influences body weight, physical health and peptide biomarkers of satiety (Professor John Blundell)
• Joint collaboration on an NIH grant on a long term worksite dietary intervention is characterising the susceptibility to overconsumption with implications for public health policy (Professor John Blundell)