Dr Fiona Lavelle
Lecturer in Nutritional Sciences
Biography
Dr Fiona Lavelle is a Lecturer at the Department of Nutritional Sciences, King’s College London.
She graduated from Dublin City University in 2011 with a BSc (Hons) in Sport Science and Health. She then completed an MSc in Preventive Cardiology at Imperial College London in 2012, specialising in Exercise and Nutrition. Following two years working in managerial positions in the hospitality industry, she secured an NI government scholarship and completed her PhD in Behavioural Nutrition at the Institute for Global Food Security at Queen’s University Belfast in 2017.
Her research is primarily focused on Behavioural and Culinary Nutrition. Her research interests span from person to population, with a particular focus on Behavioural Nutrition for vulnerable groups, including children, pregnant individuals, and athletes. She has expertise in qualitative and quantitative methodologies for the assessment of attitudes, perceptions, knowledge, barriers, and behaviours associated with food and health.
She has published in a number of peer-reviewed Nutrition and Food Science journals and has presented her research at national and international conferences. In 2021, Dr Lavelle was awarded both the British Nutrition Foundation Drummond Early Career Scientist Award and the Nutrients International Young Investigator Award.
Teaching
Fiona Lavelle is a module leader for research projects modules for BSc in Nutritional Sciences & BSc in Nutrition and Dietetics
Research
Education research in nutrition & dietetics
The Department of Nutritional Sciences aims to provide world class education to students enrolled on our programmes in Nutrition & Dietetics and to continually strive for excellence by undertaking education research.
Culinary nutrition
Culinary nutrition is an emerging research area that focuses on the science and practice of healthy cooking, taking an interdisciplinary approach including nutrition, food science, culinary arts, movement science, gastronomic science.
Behavioural and psychosocial determinants of food choice
Numerous factors influence individuals' food choice and in turn their intake. This broad topic involves investigations of widers behaviours, including food safety behaviours
Maternal and child nutrition
Women and children have unique nutritional requirements. Emerging evidence highlights that nutrition during early life, especially the period from conception until the first two years of life, plays an important role in setting the health trajectory of an individual and even future generations.
Research
Education research in nutrition & dietetics
The Department of Nutritional Sciences aims to provide world class education to students enrolled on our programmes in Nutrition & Dietetics and to continually strive for excellence by undertaking education research.
Culinary nutrition
Culinary nutrition is an emerging research area that focuses on the science and practice of healthy cooking, taking an interdisciplinary approach including nutrition, food science, culinary arts, movement science, gastronomic science.
Behavioural and psychosocial determinants of food choice
Numerous factors influence individuals' food choice and in turn their intake. This broad topic involves investigations of widers behaviours, including food safety behaviours
Maternal and child nutrition
Women and children have unique nutritional requirements. Emerging evidence highlights that nutrition during early life, especially the period from conception until the first two years of life, plays an important role in setting the health trajectory of an individual and even future generations.