Dr Wendy Wrieden
Principal Research Associate
- Email: firstname.lastname@example.org
- Telephone: +44 (0) 191 208 5581
- Address: Human Nutrition Research Centre and
Institute of Health & Society
Room M1.151, William Leech Building
Medical School, Framlington Place
Newcastle upon Tyne
I am a Registered Nutritionist (Public Health) and joined the Institute of Health & Society and Human Nutrition Research Centre in April 2014. My main research experience is in 3 interlinked areas:
- design and evaluation of practical interventions to improve diet and wellbeing, particularly in deprived areas.
- dietary assessment in particular food portion size assessment.
- dietary surveys - the use of food purchase information and individual dietary records to monitor population food consumption and nutrient intakes, relationship to socioeconomic position and other variables, and more recently the addition of environmental impact indicators (greenhouse gas emissions and land use) to assess sustainability.
During my 28 year academic career I have led research projects concerned with dietary interventions, surveys and dietary assessment methodology including a project to monitor the Scottish Diet. This work informed the review of the Scottish Diet Action Plan and is used to monitor 2 of the 16 indicators for the Scottish Government’s Prevention of Obesity Route Map. With researchers in Dundee and we are now established as the experts in this work and have been awarded funding to December 2017. From 2009 - 2014 I was a Lecturer and then Reader at Robert Gordon University in Aberdeen and have had a significant role in teaching and developing the BSc programmes in Nutrition and Nutrition and Dietetics.
Roles and Responsibilities
My principal role in the Human Nutrition Research Centre and Institute of Health & Society is to support and deputise for the Director of Public Health Nutrition Research, Professor Ashley Adamson by taking a take a lead in developing research within the theme; manage research, support and develop academic researchers, collaborators and post graduate students in IHS, mentor junior colleagues and co-ordinate the work of research and support staff, including identifying training and development needs. I am also involved in several projects concerned with sustainable diets, and inequalities in food intake, diet and health.
Bsc (Hons) Botany, University of Durham
Postgraduate Diploma in Nutrition, University of Cambridge
Ph.D. (C.N.A.A.) for research carried out at the North East Wales Institute of Higher Education, Clwyd, Wales.(1976-1979)
Reader in Nutrition, Robert Gordon University, Aberdeen, Sept 2013 – April 2014 (20% until October 2014).
Lecturer in Nutrition (School of Pharmacy and Life Sciences) and Senior Researcher (Institute of Health and Welfare Research), Robert Gordon University, 2009 – 2013
RCUK Research Fellow (Public Health Nutrition/Obesity), Institute of Applied Health Sciences, School of Medicine, University of Aberdeen, 2008 –2009
Lecturer in Nutrition, Centre for Public Health Nutrition Research, College of Medicine, University of Dundee 2000-2008.
Lecturer in Food Science and Nutrition, School of Management and Consumer Studies, University of Dundee, 1989-2000
Formulation Scientist at E.R.Squibb & Sons Ltd, Pharmaceutical Manufacturers, Wirral, Merseyside. 1979-1981
Memberships (of professional organisations)
Association for Nutrition and Registered Nutritionist (Public Health) (RNutr).
Member of the Institute of Food Science and Technology (MIFST).
Fellow of the Higher Education Academy
UK Society for Behavioural Medicine.
The Nutrition Society
Association for the Study of Obesity
- Foster E, Adamson AJ, Anderson AS, Barton KL, Wrieden WL. Estimation of portion size in children's dietary assessment: lessons learnt. European Journal of Clinical Nutrition 2009, 63, S45-S49.
- Foster E, Matthews JNS, Lloyd J, Marshall L, Mathers JC, Nelson M, Barton KL, Wrieden WL, Cornelissen P, Harris J, Adamson AJ. Children's estimates of food portion size: The development and evaluation of three portion size assessment tools for use with children. British Journal of Nutrition 2008, 99(1), 175-184.
- Foster E, O'Keeffe M, Matthews JNS, Mathers JC, Nelson M, Barton KL, Wrieden WL, Adamson AJ. Children's estimates of food portion size: The effect of timing of dietary interview on the accuracy of children's portion size estimates. British Journal of Nutrition 2008, 99(1), 185-190.
- Wrieden WL, Longbottom PJ, Adamson AJ, Ogston SA, Payne A, Haleem MA, Barton KL. Estimation of typical food portion sizes for children of different ages in Great Britain. British Journal of Nutrition 2008, 99(6), 1344-1353.
- Wrieden WL, Armstrong J, Anderson AS, Sherriff A, Barton KL. Choosing the best method to estimate the energy density of a population using food purchase data. Journal of Human Nutrition and Dietetics 2015, 28(2), 126-134.
- Wrieden WL, Armstrong J, Sherriff A, Anderson AS, Barton KL. Slow pace of dietary change in Scotland: 2001-9. British Journal of Nutrition 2013, 109(10), 1892-1902.
- Barton KL, Wrieden WL, Anderson AS. Validity and reliability of a short questionnaire for assessing the impact of cooking skills interventions. Journal of Human Nutrition and Dietetics 2011, 24(6), 588-595.
- Wrieden WL, Anderson AS. Measurement of food and alcohol intake in relation to chronic liver disease. Statistical Methods in Medical Research 2009, 18, 285 – 301.
- Mendonça N, Hill TR, Granic A, Davies K, Collerton J, Mathers JC, Siervo M, Wrieden WL, Seal C, Jagger C, Adamson AJ. Macronutrient intake and food sources in the very old: analysis of the Newcastle 85+ Study. British Journal of Nutrition 2016, 115(12), 2170-2180.
- Adams J, Goffe L, Brown T, Lake AA, Summerbell C, White M, Wrieden W, Adamson AJ. Frequency and socio-demographic correlates of eating meals out and take-away meals at home: cross-sectional analysis of the UK national diet and nutrition survey, waves 1-4 (2008-12). International Journal of Behavioral Nutrition and Physical Activity 2015, 12, 51.
- Mills S, White M, Robalino S, Wrieden W, Brown H, Adams J. Systematic review of the health and social determinants and outcomes of home cooking: protocol. Systematic Reviews 2015, 4(5), 35.
- Barton KL, Wrieden WL, Sherriff A, Armstrong J, Anderson AS. Trends in socio-economic inequalities in the Scottish diet: 2001–2009. Public Health Nutrition 2015, 18(16), 2970-2980.
- Hillier-Brown FC, Summerbell CD, Moore HJ, Wrieden WL, Adams J, Abraham C, Adamson A, Araujo-Soares V, White M, Lake AA. A description of interventions promoting healthier ready-to-eat meals (to eat in, to take away, or to be delivered) sold by specific food outlets in England: a systematic mapping and evidence synthesis. BMC Public Health 2017, 17, 93.
- Scott S, Parkinson K, Kaner E, Shannon R, Stead M, Power C, Fitzgerald N, Wrieden W, Adamson A. Non-pharmacological interventions designed to reduce health risks due to unhealthy eating behaviour and linked risky or excessive drinking in adults aged 18–25 years: a systematic review protocol. Systematic Reviews 2017, 6, 42.
- Wrieden WL, Levy LB. ‘Change4Life Smart Swaps’: quasi-experimental evaluation of a natural experiment. Public Health Nutrition 2016, 19(13), 2388-2392.
- Goffe L, Hillier-Brown F, Doherty A, Wrieden W, Lake AA, Araujo-Soares V, Summerbell C, White M, Adamson AJ, Adams J. Comparison of sodium content of meals served by independent takeaways using standard versus reduced holed salt shakers: Cross-sectional study. International Journal of Behavioral Nutrition and Physical Activity 2016, 13, 102.
- Goffe L, Wrieden W, Penn L, Hillier-Brown F, Lake AA, Araujo-Soares V, Summerbell C, White M, Adamson AJ, Adams J. Reducing the salt added to takeaway food: within-subjects comparison of salt delivered by five and 17 holed salt shakers in controlled conditions. PLoS One 2016, 11(9), e0163093.
- Mill SDH, Brown H, Wrieden WL, White M, Adams J. Frequency of eating home cooked meals and potential benefits for diet and health: cross-sectional analysis of a population-based cohort study. International Journal of Behavioral Nutrition and Physical Activity 2017, 14, 109.
- Mills S, White M, Brown H, Wreiden W, Kwansicka D, Halligan J, Robalino S, Adams J. Health and social determinants and outcomes of home cooking: a systematic review of observational studies. Appetite 2017, 111, 116-134.
- Mills S, White M, Wrieden W, Brown H, Stead M, Adams J. Home food preparation practices, experiences and perceptions: A qualitative interview study with photo-elicitation. PLoS ONE 2017, 12(8), e0182842.
- Chambers S, Barton KL, Albani V, Anderson AS, Wrieden WL. Identifying dietary differences between Scotland and England: a rapid review of the literature. Public Health Nutrition 2017, Epub ahead of print.
- Wrieden WL, Barton KL, Leinonen I, Anderson AS. Contribution of animal foods to intakes of energy, fat, saturated fat in the Scottish Diet. In: The Nutrition Society Summer Meeting: The future of animal products in the human diet: health and environmental concerns. 2015, Nottingham, UK: Cambridge University Press.
- Barton KL, Wrieden WL, Sherriff A, Armstrong J, Anderson AS. Energy density of the Scottish diet estimated from food purchase data: relationship with socio-economic position and dietary targets. British Journal of Nutrition 2014, 112, 80-88.
- Mills S, Adams J, White M, Wrieden W, Brown H. Sociodemographic characteristics and frequency of consuming home cooked meals and meals from out of home sources: cross-sectional analysis of a population-based cohort study. Public Health Nutrition 2018. In Press.
- Wrieden WL, Leinonen I, Barton KL, Halligan J, Goffe L. Is the UK diet sustainable? Assessing the environmental impact, cost and nutritional quality of household food purchases. In: Irish Section Meeting. What governs what we eat?. 2017, Queen's University Belfast: Cambridge University Press.