Katherine Appleton

Professor Katherine Appleton

  • Professor In Psychology
  • Poole House P257b, Talbot Campus, Fern Barrow, Poole, BH12 5BB
UN SDGs:
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Biography

Biographical Details: I graduated from the University of Southampton in 1993 with a BSc (Hons) in Psychology, and from the University of Leeds in 1998 with a PhD in Biological Psychology / Nutrition. Since, I have worked as a Research Fellow at the University of Leeds (1999), University of Surrey (2000-2002), University of Bristol (2002-2005) and as a lecturer at Queen’s Unviersity Belfast (2005-2012). I joined Bournemouth Unviersity in Sept. 2012, following a year long sabbatical at the University of Iowa, US. I am a Chartered Psychologist (British Psychological Society, 2001) and a Registered Nutritionist (Nutrition Society, 2001).

Research

My research interests are based in human eating behaviour, with particular focus on the optimisation of human health and well-being in the normal population. My research aims to understand healthy sustainable eating and then use this understanding to develop and test different strategies for dietary change. All enquires are based around public health and planetary concerns. I have current research programmes investigating sugar consumption and sweet taste; encouraging fruit, vegetable and legume consumption; and investigating nutrition and under-nutrition in older adults.

Please see grants for current projects.

Favourites

  • Appleton, K.M., Rajska, J., Warwick, S.M. and Rogers, P.J., 2022. No effects of sweet taste exposure at breakfast for 3 weeks on pleasantness, desire for, sweetness or intake of other sweet foods: a randomised controlled trial. British Journal of Nutrition, 127 (9), 1428-1438.
  • Appleton, K.M., Voyias, P.D., Sallis, H.M., Dawson, S., Ness, A.R., Churchill, R. and Perry, R., 2021. Omega-3 fatty acids for depression in adults. Cochrane Database of Systematic Reviews, 2021 (11).
  • Thomas, A., Boobyer, C., Borgonha, Z., van den Heuvel, E. and Appleton, K.M., 2021. Adding flavours: Use of and attitudes towards sauces and seasonings in a sample of community-dwelling uk older adults. Foods, 10 (11).
  • Appleton, K.M., Newbury, A., Almiron-Roig, E., Yeomans, M.R., Brunstrom, J.M., de Graaf, K., Geurts, L., Kildegaard, H. and Vinoy, S., 2021. Sensory and physical characteristics of foods that impact food intake without affecting acceptability: Systematic review and meta-analyses. Obesity Reviews, 22 (8).
  • Van Den Heuvel, E., Murphy, J.L. and Appleton, K.M., 2021. The provision of recipes and single-use herb/spice packets to increase egg and protein intake in community-dwelling older adults: A randomised controlled trial. Public Health Nutrition, 24 (8), 2109-2122.
  • Rogers, P.J. and Appleton, K.M., 2021. The effects of low-calorie sweeteners on energy intake and body weight: a systematic review and meta-analyses of sustained intervention studies. International Journal of Obesity, 45 (3), 464-478.

Expertise related to UN Sustainable Development Goals

In 2015, UN member states agreed to 17 global Sustainable Development Goals (SDGs) to end poverty, protect the planet and ensure prosperity for all. This person's work contributes towards the following SDGs:

Zero hunger

"End hunger, achieve food security and improved nutrition and promote sustainable agriculture"

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Good health and well-being

"Ensure healthy lives and promote well-being for all at all ages"

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Reduced inequalities

"Reduce inequality within and among countries"

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Responsible consumption and production

"Ensure sustainable consumption and production patterns"

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