Why do certain foods stimulate our appetite even though we aren’t hungry? How do certain foods or meals satiate our appetite more than others? How can we be more attuned to satiety to eat healthier? Do certain foods help control our appetite better than others?
In this second episode of the Table Talk Podcast focused on satiety, the feeling of being full, and the science behind foods that create this feeling we’re once again joined by Alexandra Johnstone, Scientist, The Rowett Institute, and this time by Kathryn O’Sullivan, Nutrition Scientist and Registered Dietitian, HRS Communications to unpack the science of satiety and to see if there are foods that can help control our appetite and truly make us feel fuller for longer.
About our panel
Kathryn O’Sullivan, Nutrition Scientist and Registered Dietitian, HRS Communications
Kathryn is a Nutrition Scientist and Registered Dietitian, specialising in public health communications. She holds a B.Sc. in Human Nutrition and a Ph.D in clinical medicine from Trinity College Dublin, and has over 25 years of experience working in the food industry and academia. With 10 years international experience working for the Kellogg Company throughout Europe and the Middle East markets, Kathryn now works as an independent nutrition consultant providing expertise in nutrition science, marketing, communications and regulatory affairs to international food companies. She occasionally lectures at universities and health conferences, and has published extensively in peer reviewed journals, healthcare and consumer press.
Kathryn has a special interest in EFSA Nutrition and Health claims. In her spare time, she works as a ceramicist.
Alexandra Johnstone, Scientist, The Rowett Institute
Alex leads a research team to assess eating as a form of behaviour at The Rowett Institute, part of the school of medical sciences, dentistry and nutrition. She obtained her PhD in 2001 and has extensively published scientific papers on the role of appetite across the life course. Appetite is a major influence to what and when we eat and she has conducted diet trials in studies with children through to the elderly, to particularly assess the role of dietary protein on motivation to eat. Her science knowledge has been developed straight to the supermarket shelf with the development of the ‘Balanced for You’ range of food for Marks and Spencer plc, in 2010, an established food range. She is a key collaborator with EU colleagues and leads internationally competitive work through EU and UK Research Council grant awards. As a UK registered Nutritionist, she enjoys working with local, national and international food industry sector colleagues, to develop evidence to support the relationship between diet and health.