In the 21st century we still have people who go hungry while so much food is wasted. Addressing that imbalance is what will continue to spur us on.
Professor Sue Lanham-New
It was Surrey’s research on dietary fats and heart disease which dispelled the myth that eating eggs could increase our level of blood cholesterol, putting us at risk of cardiovascular disease. Thanks to this research, the strict consumption limits imposed on eggs – a fantastic source of lean protein – were lifted.
Other projects have demonstrated the importance of fruit and vegetables to healthy bones, highlighted the role of resistant starch in Type 2 diabetes prevention, and developed innovative technology to trace how fats are metabolised in the body.
Research into front-of-pack food labelling by Surrey’s FCBH centre has led to the introduction of ‘traffic light’ colour coding and Guideline Daily Amounts featuring on packaging, helping consumers to make healthier purchasing decisions.
Alongside this research, Surrey has trained around 1,800 dietitians and many registered nutritionists via its highly respected undergraduate degree and Master’s courses. The University is currently ranked number one in the UK for nutrition by both The Times and The Sunday Times Good University
Guide 2018 and the Complete University Guide 2018.
Many alumni have gone on to become leaders in the field of nutrition across the NHS, public bodies and industry, while others are now training the next generation of nutritional experts, including seven of our current academic staff at Surrey. In fact, with three alumni leading diet and nutrition courses at other UK universities, Surrey graduates head up 44 per cent of degree programmes in nutrition in England!
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