Guest lecturers from the University of Roehampton (Great Britain), Drs Leigh Gibson un Sue Reeves, will deliver lectures on nutrition at Rīga Stradiņš University on 19 and 20 November.
|Thursday, 19 November (16 Dzirciema Street, Hippocrates lecture-theatre)|
|9.00–10.20||Energy balance – a historical perspective (Sue Reeves)|
|10.40–10.20||Introduction to Eating Disorders (Leigh Gibson)|
|12.45–14.00||Breakfast and body mass index (Sue Reeves)|
|14.15–15.45||Psychobiological influences on food preferences (Leigh Gibson)|
|Friday, 20 November (26a Anniņmuižas Boulevard, Conference Hall)|
|10.00–11.20||Diet and brain function (Leigh Gibson)|
|11.40–13.00||Measuring energy expenditure and energy intake (Sue Reeves)|
Dr Leigh Gibson
Leigh Gibson read Psychology and Physiology at the University of London, and then completed a PhD and post-doctoral fellowship at the School of Psychology, University of Birmingham, studying mechanisms by which nutrients in food influence food choice and appetite. In 1989, Leigh joined the Institute of Neurology in London, to work on the neurochemistry of appetite, anxiety and stress. In 1993, he joined the Health Behaviour Unit at the Institute of Psychiatry, and then moved with the HBU to the Department of Epidemiology and Public Health, UCL, in 1996, where, as Senior Research Fellow, he studied food choice, appetite, and their interactions with stress and health. In 2004, Leigh joined the School of Human and Life Sciences, University of Roehampton.
Leigh is currently a Reader in Biopsychology, and Director of the Clinical and Health Psychology Research Centre within the recently formed Department of Psychology
Qualifications: BSc, PhD, C Psychol, R Nutr, AFBPsS
Leigh Gibson's current research is concerned with influences on appetite and food choice, and their interaction with stress, health, and cognitive and emotional well-being. The work is aimed at understanding processes controlling people's habitual diet, attempts at dietary change, weight control and disordered eating. His work derives mainly from psychological and physiological mechanisms underlying dietary habit formation, especially the role of learning, but also including influences of nutrition and stress on brain/behaviour and cardiovascular adaptations protecting health.
Dr Sue Reeves
I am a registered nutritionist and the programme convenor for undergraduate health sciences at the University of Roehampton. I have recently been awarded a Visiting Research Scholarship at St John's College, University of Oxford. I have also acted as a course accreditation assessor for the Association of Nutrition, and am an external examiner at Oxford Brookes University.
Qualifications: PhD, RNutr
My research includes many aspects of nutrition including the role of diet in obesity, polycystic ovary syndrome, sports performance and how beverages and breakfast may be implicated in energy balance and body weight maintenance.