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Dr Lindsey Masson
Academic Practice Developer
|Post Nominals||Phd RNutr SFHEA|
|Biography||Dr Masson is an Academic Practice Developer with the Department for the Enhancement of Learning, Teaching and Assessment (DELTA). She coordinates the module DEM022 (Supporting Learning, Teaching and Assessment. She is also a Registered Nutritionist with the UK Voluntary Register of Nutritionists (UKVRN), held by the Association for Nutrition. She obtained her BSc (Hons) Health Sciences, MSc Human Nutrition and Metabolism, and PhD Human Nutrition from the University of Aberdeen.
Lindsey worked in the School of Pharmacy and Life Sciences in RGU for eight years where she was a Lecturer in Nutrition and a Course Leader for the BSc (Hons) Nutrition, BSc (Hons) Food, Nutrition and Human Health, and MSc Public Health Nutrition.
Before joining RGU, Lindsey was employed by the University of Aberdeen for 10 years where she carried out research into diet-disease associations and coordinated and taught on nutrition courses for both undergraduate and postgraduate students.
She also directed Lovely NUTRITION Ltd – offering dietary consultations (including weight loss programmes) and dietary analysis services for individuals, as well as providing research and consultancy services for universities, Scottish Government and CLAN Cancer Support.
|Research Interests||Past research interests included:
• Use of dietary assessment methods in epidemiological studies: research involving the assessment of diet-disease associations (mainly cardiovascular disease and cancer) and surveys of diet in Scotland. Lindsey was recently Principal Investigator for a study funded by Food Standards Scotland to estimate food and nutrient intakes in Scotland using data from the Living Costs and Food Survey. She has also been involved in research with CLAN Cancer Support to improve diet in individuals who have received a cancer diagnosis.
• Systematic literature reviews. Previous work includes systematic reviews of oats and cardiovascular and bowel disease, CYP1A1 polymorphisms and risk of breast and colorectal cancers, and the effect of genetic variation on the lipid response to dietary intervention.
|Teaching and Learning||CURRENT:
Module Coordinator: DEM022 (Supporting Learning, Teaching & Assessment)
Course Leader: BSc (Hons) Nutrition
Course Leader: BSc (Hons) Food, Nutrition & Human Health
Course Leader: MSc Public Health Nutrition
|Scopus Author ID||7006979435|