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Heather Hartwell

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Professor, Bournemouth University

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
    Role:
    CoI
    Funding Source:
    National Audit Office

Professional Memberships

  • Registered Nutritionist