Professor Heather Hartwell is a UK registered nutritionist. Her expertise and research is within the field of public health nutrition particularly as it relates to food service. Currently she is principal investigator for the EU project Veggieat and the EU project FoodSMART.
She is editor of the highly acclaimed Perspectives in Public Health, a peer reviewed practice based journal, published by Sage.
Her research puts academic impact from nutritional aspects of health and wellbeing into practice in a new and unique way and provides simple strategies for building healthier communities. A ‘whole systems’ approach is taken which integrates facets of consumer behaviour, nutrition, business practice and environmental sustainability.
Experience
2014–present
Professor, Bournemouth University
Education
2006
Bournemouth University, Post Grad Cert Research Supervsion
2004
Bournemouth University, PhD
1981
Southampton University, Post Grad Cert Education
1978
London University, BSc Hons Nutrition
Publications
2017
Case study: Wellness, tourism and small business development in a UK coastal resort: Public engagement in practice, Tourism Management
2016
Exploring Well-being as a Tourism Product Resource,, Tourism Management
2016
What do patients value in the hospital meal experience? , Appetite
2016
Increasing vegetable intakes: rationale and systematic review of published interventions, , European Journal Nutrition
2016
Workplace foodservice; perception of quality and trust, Appetite
2016
E menus- managing choice options in hospital food,, Int Journal Hospitality Management
2016
What are we eating? Consumer information requirement within a workplace canteen, Food Quality and Preference
2015
Assessment of the healthy dietary diversity of a main meal in a self-service restaurant, British Food Journal
2015
An exploration of the fruit and vegetable “foodscape” in a university setting for staff: A preliminary study, British Food Journal
2015
Nutrition information and its influence on menu choice within higher education establishments, British Food Journal
2014
Menu Psychology to Encourage Healthy Menu Selections at a New Jersey University, J Culinary Science and Technology
2014
Perceived barriers to optimum nutrition among congregate (sheltered) housing residents in the USA. , Health Education Journal
2014
Assisted-living elderly and the mealtime experience, J Human Nutrition and Dietetics
2013
Using student opinion and design inputs to develop an informed university foodservice menu, Appetite
Grants and Contracts
2015
FoodSMART
Role:
PI
Funding Source:
EU
2014
VeggiEAT
Role:
PI
Funding Source:
EU
2014
Destination FeelGOOD
Role:
PI
Funding Source:
Economic and Social Research Council
2011
The relationship between emotion, food consumption and acceptability when eating out of the home,
Role:
CoI
Funding Source:
US Army Research Laboratory
2010
PHORUS
Role:
PI
Funding Source:
JISC
2006
Evaluation of the opportunity for healthy eating in UK prisons