Cookies on this website

We use cookies to ensure that we give you the best experience on our website. If you click 'Accept all cookies' we'll assume that you are happy to receive all cookies and you won't see this message again. If you click 'Reject all non-essential cookies' only necessary cookies providing core functionality such as security, network management, and accessibility will be enabled. Click 'Find out more' for information on how to change your cookie settings.

Department members take part in the 2017 Oxfordshire Science Festival

Department members deliver a suite of colourful hands-on activities for Oxfordshire Science Festival to uncover some of the hidden truths behind food. © University of Oxford

Staff and students from the Nuffield Department of Primary Care Health Sciences have this week been discussing diet and nutrition with Oxford’s local community as part of the annual Oxfordshire Science Festival.

Over the weekend, Oxford's Town Hall played host to the Festival’s Explorazone, where research-based organisations from across Oxford came together with fun and engaging hands-on activities to inspire people of all ages with science and technology.

Through a colourful suite of activities, supported by NIHR CLAHRC Oxford, the department's Behavioural Medicine team talked to passers by about much sugar, fat and salt is really in what we eat, and the benefits of making simple food swaps. Activities included guessing how much sugar is in a range of everyday food products, investigating a typical basket of food for it’s potential to create healthy, balanced meals, and colouring activities for small children.

The team were also encouraging adults to sign-up for their patient and public involvement group, and to take part in ongoing studies on salt reduction and self-weighing.

Also on the theme of diet was one of OSF's top-billed events, where Professor Susan Jebb interviewed renowned chef and TV presenter Tom Kerridge about his new diet book and connections between emotions, food and weight.

Tom recently lost 11 stone by developing and following a diet designed to boost dopamine levels, the reward hormone responsible for making us happy. Tom was able to maximize his enjoyment of food as well as satisfy his appetite while eating less.

In Oxford’s historic Sheldonian Theatre, Tom and Susan discussed motivating yourself to lose weight, keeping weight off, and how Tom's tips and tricks from his experience as a professional chef helped him to transform his diet.

Rebecca Nourse, Research Coordinator, blogs about the event here.


Contact our communications team

Opinions expressed are those of the authors and not of Oxford University. Readers' comments will be moderated - see our guidelines for further information.