Associate Professor Skeaff conducts research on the iodine status of sub-groups of the population, including children and pregnant women. Associate Professor also undertakes research on the environmental literacy of university students and sustainability as it applies to food and nutrition.
Associate Professor Skeaff has an MSc in Nutritional Biochemistry from the University of Guelph in Canada and a PhD in Human Nutrition from the University of Otago. Associate Professor has expertise in the assessment of trace elements, with particular emphasis on iodine. She conducts research on the iodine status of sub-groups of the population, including children and pregnant women. Associate Professor Skeaff is also interested in elucidating the consequences of mild iodine deficiency on normal growth and development, including cognition. She has collaborations in Malaysia, India, Australia, the USA and Switzerland. Associate Professor Skeaff is also part of a multi-disciplinary group developing a tool to measure the environmental literacy of university students. She is also conducting research on sustainable foods and diets.
| The Right Food Choices
Pre-conference Workshop Repeated |
|||
| Thursday, 14 August 2014 | Start 8:30am | Duration: 120mins | Massetti |
| Start 11:00am | Duration: 120mins | Massetti | |
| Many New Zealanders consume low amounts of minerals and trace elements such as calcium, iron, iodine, and selenium. In most cases, these nutrients can be provided most effectively with foods. For example, the DASH (high fruit and vegetable plus dairy products) diet has been shown to reduce blood pressure. In a few instances, additional nutrients may need to be added to foods (iodine to bread) or single-nutrients supplements prescribed (iron for women). | |||