Consumer interest in improving health and performance with foods containing bioactive ingredients is growing. Our research demonstrates the health benefits of bioactive ingredients (eg, antioxidants and probiotics) and foods (eg, milk, fermented products, fruits, beverages) in both animal models and in humans as well as investigating their mechanisms of action. We examine the bioactive effects on immune function, resistance to infection, blood pressure, diabetes, prediabetes, cognitive function, sports performance and other health measures.
We conduct research in a variety of settings including hospitals, residential care and the wider community. Research Dietitians must be able to measure food and nutrient intake with precision in order to evaluate how health and risk for disease are influenced by diet. We use different nutrition assessment methods to better understand the impact of diseases and to design interventions that enhance length and quality of life. We explore eating behaviours and food and nutrient intakes to develop national and international guidelines for nutrition and dietetic practice. ####Contact
The unique nutritional demands at each stage of the lifecycle is the focus of this field of research in the nutritional sciences. Massey University researchers study nutrition of infants, children, pregnant and breastfeeding women, adults of all sizes and older people. Researchers also carry out community-based studies to identify at-risk populations and to develop novel intervention strategies.
Dietary factors, such as dairy foods and micronutrients or lipids can affect bone health and joint cartilage. Our staff use a range of research technologies to determine the effect of dietary factors on bone health and cartilage degradation.
A cross-disciplinary team of Massey scientists is researching milk quality, composition and health benefits for humans.
Implicit in the goal of achieving optimal health and wellbeing is an understanding of how our bodies absorb and metabolise nutrients from our diets. We use human, animal and cell studies to investigate the physiological response to dietary modifications and to understand underlying mechanisms that lead to good health outcomes. We are particularly interested in new pathway to obesity prevention and metabolic health. We explore dietary approaches for the prevention of common diseases like type 2 diabetes, heart disease and cancer.
We focus on the nutritional requirements of physical activity and sport training. We evaluate the effects of diet modification or supplementation strategies on the performance of the physically active recreational athlete and the elite athlete. Our researchers also explore the relationship between diet, physical activity, the living environment, metabolic health and rehabilitation outcomes in diseases such as type-2 diabetes and vitamin deficiency.
Promoting and maintaining the nutritional health of populations is fundamental for the social, cultural, and economic wellbeing of communities. We seek to understand the complex relationship between diet, the food environment and determinants of health to plan, implement and evaluate nutrition promotion strategies that reduce inequity in health outcomes, and improve population health status. Our researchers apply skills in dietary assessment and surveillance, food systems analysis and development to support improved population health and wellbeing.
The diversity of the bacteria in our gut could be a vital marker for our overall health. Massey researchers want to test whether taste perception, dietary intake, eating behaviour, sleep and physical activity influence and modify the gut microbiome and how it impacts health, such as metabolic diseases like type 2 diabetes.
Findings from a study by Massey University and the University of Auckland suggests more focus in the health sector is needed to foster culturally appropriate food practices for older Māori that may lead to fewer hospitalisations and lower mortality rates.
Massey University research shows children drinking milk at school have greater increases in the size and strength of their bones, compared to children who are not involved in the Fonterra Milk for Schools programme.
Our research identifying a link between taste perception and total calorie intake and processed food consumption supports the scientific evidence for an urgent need for food reformulation to improve health outcomes.
A study led by Associate Professor Carol Wham from the School of Sport, Exercise and Nutrition aimed to investigate malnutrition risk in older adults at the point of hospital admission. Almost 75 per cent of older adults involved in the study were found to be at risk of malnourishment, or were malnourished, when they were admitted to hospital.
Obesity rates in children world-wide are burgeoning, and those attending childcare are more at risk. Massey University student, Jeanette Rapson, hopes to discover information that may help design interventions offering simple, practical and relevant tips for early childhood education (ECE) teachers about nutrition and physical activity for pre-schoolers. The research is being supervised by Dr Ajmol Ali from the School of Sport and Exercise and Dr Cathryn Conlon from the School of Food and Nutrition.
A recent Massey University study looked at post-exercise taurine supplementation in humans, its effect on muscle damage markers, and subsequent performance recovery. The Effect of Taurine on the Recovery from Eccentric Exercise-Induced Muscle Damage in Males was co-authored by Yanita McLeay, Professor Steve Stannard and Dr Matthew Barnes from Massey’s School of Sport, Exercise and Nutrition.
After the birth of their baby, most women continue to see their health care professionals. However, the focus is often on the infant’s health. Only limited attention is given to the mother’s health. This study monitored the mothers’ health by assessing her nutrient status, thyroid function and mental health. The three nutrients studied were iodine, selenium, and iron.
Triathletes must rely on ingesting carbohydrates while exercising to maintain the carbohydrate-energy required for intense efforts. Choosing the correct blend and form (liquid or solid) of carbohydrate for their bodies can be the difference between minutes or seconds off their times.
This study involved testing 74 male triathletes taking part in two half-ironman races in Taupo and Tauranga over the summer of 2013-14. One group of athletes took a fructose mix and the other control group a standard mix of carbohydrates.
Dietetic masters students on a public health nutrition placement with the Heart Foundation and vegetables.co.nz conducted a survey which examined how intermediate school children are currently taught cooking skills. Nearly 120 schools throughout New Zealand participated. Overall, the findings indicate there are opportunities to better support children with key skills in food preparation.
A new study indicates some people with psoriasis might see an improvement in their symptoms from taking a vitamin D supplement, particularly in the colder months. Dr Michelle Ingram conducted the research as part of her PhD in Nutritional Science. The study was funded by a Lottery Health Research grant and supervised by Associate Professor Pamela von Hurst from the School of Sport, Exercise and Nutrition.
Bolaji Lilian Ilesanmi-Oyelere's research project looks into the relationship between New Zealand diets, bone health and the gut microbiome. She believes that the dairy industries, the scientific community and women in general will benefit from the outcomes of this research. Her project is supervised by Professor Marlena Kruger, Professor Jane Coad and Professor Nicole Roy.
Bolaji Lilian Ilesanmi-Oyelere - Modulation of bone/joint biomarkers and micronutrient absorption by pre and probiotics; human studies
Doctor of Philosophy
PhD student Katie Schraders is investigating the long-term effects of coeliac disease. Her thesis is being supervised by Professor Marlena Kruger.
Katie Schraders - The Gut-Bone axis in Coeliac Disease
Doctor of Philosophy
Beetroot juice contains nitrate and has the potential to improve cognition, mood and cardiovascular function. Luke Stanaway's PhD examines the effects of a single dose and prolonged intake of nitrate supplementation, of beetroot juice, on cognition, mood and cardiovascular responses in younger (18-30 years) and older adults (50-70 years). His project is supervised by Associate Professor Ajmol Ali, Associate Professor Kay Rutherfurd-Markwick and Associate Professor Rachel Page.
Luke Stanaway - The Effects of Acute and Chronic Supplementation with Nitrate-rich, Beetroot juice on Cognition, Mood and Cardiovascular Responses in Younger and Older Adults
Doctor of Philosophy
Moniek's master's thesis research was carried out in Bangladesh in collaboration with World Vision New Zealand and World Vision Bangladesh. She spent two months in Bangladesh investigating the eating habits, superstitions and taboos of pregnant woman living in rural Bangladesh. Moniek believes the cross between nutrition and development studies is perfect. Coming into the development field with a strong technical skill, such as nutrition, can be a huge benefit.
Moniek Kindred - Investigating the eating habits, superstitions and taboos of pregnant woman living in rural Bangladesh
Master of Science, First Class Honours in Human Nutrition
Rebecca Tennent's research thesis investigates the impact our genes have on how we respond to caffeine, and how this influences our consumption of caffeinated products. Using saliva samples, she analyses three genes known to be involved, and aligns this genetic data with a questionnaire completed by participants. This information will help us better understand this emerging area of nutrition.
Rebecca Tennent - Genetic Associations with Caffeine Consumption and Experiences in New Zealand Adults
Master of Science (Nutrition and Dietetics)
Janice Lim's PhD project investigates the hypoglycaemic potential of several plant extracts easily accessible in New Zealand that may help in improving blood glucose homeostasis, particularly in people diagnosed with prediabetes. She also studies the underlying mechanism of action of plant extracts in improving blood glucose response. Her project is supervised by Associate Professor Rachel Page.
Wen Xin Janice Lim - Stopping the progression towards type 2 diabetes mellitus: Investigating hypoglycaemic potential of antioxidant-rich plant extracts
Doctor of Philosophy
The BodPod is an advanced piece of equipment that accurately, easily and reliably measures body composition and then body fat using an air displacement method. Massey University has the only two BodPods in New Zealand. We also have a PeaPod for infants.
The DXA (Dual energy x-ray absorptiometry) uses two low-dose x-rays that read bone mass and soft tissue simultaneously. It is connected to specialised computer software that is able to reconstruct an image of underlying tissues, bone, fat and fat free body mass.
This technology is the gold standard for assessment of body composition as well as bone density.
The Human Nutrition and Research Unit has excellent facilities for nutritional assessment and running clinical studies. Our facilities span multiple disciplines in the field, including human studies, animal studies, molecular and cellular biology, microbiology and biochemistry, and rheology.
The Nutrition Laboratory specialises in analysis of food, plant and animal products. Their facilities enable nutritional testing of food products including for shelf life, food safety, product formulation and labelling.
Massey University graduate Dushanka Hettige has been awarded the 2018 Bernice Kelly Award from Dietitians NZ for the most improved full-time dietetic student, from either Massey University, University of Otago or University of Auckland.
Dushanka Hettige - 2018
2018 Bernice Kelly Award
The prestigious Dietitians NZ Award of Excellence has been awarded to Dr Carol Wham from Massey University’s School of Sport, Exercise and Nutrition in the category of Outstanding Achievement in Dietetics.
Dr Carol Wham - 2017
Dietitians NZ Award of Excellence
Associate Professor David Rowlands from the School of Sport and Exercise was honoured as the winner of the 2017 Gatorade Sport Science Institute (GSSI) - American College of Sports Medicine (ACSM) Sport Nutrition Award for his study entitled, Multiple-Transportable Carbohydrate Effect on Long-Distance Triathlon Performance.
Associate Professor David Rowlands - 2017
Sport Nutrition Award
The purpose of this study (The GLARE Study) is to investigate whether antioxidant-rich food extracts decrease blood glucose after a meal and whether these extracts could slow the progression of type 2 diabetes mellitus.
This study is investigating the socio-ecological factors that lead to breastfeeding duration in young mothers.
This study aims to develop and validate a tool to assess nutrient intake in infants aged between 9 and 12 months.
The aim of this study is to find out what the practices of low carbohydrate diet followers in NZ are, and the reasons behind their diet choices. New knowledge from the LOCA (LOw CArb) Study will help us understand different varieties of low carbohydrate diets and how it impacts on people’s lives in NZ.
Food is an important part of cultural heritage and national identity.
The aim of this study is to o improve the cultural profile of the current hospital menus. We want to find out what you thing about the menu at Auckland City, Counties Manukau, North Shore and Waitakere Hospitals and, what kind of traditional/cultural foods that you like to eat when you are sick.
This study (The PROMISE Study) is investigating how the bacteria in our intestines are affected by diet, physical activity, sleep and taste perception, and how this is linked to health and a healthy body weight.
The purpose of this study is to investigate the impact of turmeric on markers of inflammation and metabolic health after a fatty meal.
Participants are being sought for a study looking at the benefits of beetroot juice on cognition, mood and cardiovascular function.
With its caring lecturers who want you to succeed, varied practical placements and industry contacts, I would certainly recommend choosing Massey. The variety of placements made me realise how many career opportunities there are for dietitians, giving me a taste of what it’s like to work in different fields.
Alex Lawn - Recipe Editor at My Food Bag
Master of Science (Nutrition and Dietetics)
Throughout the programme, I have not only gained evidence-based nutrition knowledge, I have also learnt one of the most important skills in life - reflective practice, which enables me to keep on growing both professionally and personally.
Andrew Xia - Specialist Critical Care & Surgical Dietitian at Middlemore Hospital, Counties Manukau Health, Auckland
Master of Science (Nutrition and Dietetics) - First Class Honours
I chose Massey University due its known leadership in the area of food and nutrition. I am particularly interested in how nutrition can be utilised for health and wellbeing during infancy and older age. This is due to the vulnerability of these age groups to nutrition-related diseases.
Bolaji Lilian Ilesanmi-Oyelere
Doctor of Philosophy
Studying these subjects (Physiology and Human Nutrition) has given me the opportunity to meet and be taught by some of the most inspiring and intelligent people I have ever (and possibly will ever) meet. The teaching staff on the Palmerston North campus are wonderful and caring.
Katie Schraders
Doctor of Philosophy
Dietetics at Massey has challenged me on a mental, social and physical level, and has subsequently not only made me a more confident and ambitious student dietitian, but also a more resilient woman; these are all traits that I hope will synergistically carry me through a career of improving the health and wellbeing of others.
Katrina Shepherd
Master of Science (Nutrition and Dietetics)
Studying is commonly seen as a chore and nobody like chores, but at Massey they go the extra step to help create an enjoyable, family-like environment. Just like any family you have ups and downs but when all is said and done, they are there for you.
Luke Stanaway
Doctor of Philosophy
The highlight of my career is working as the Health and Nutrition Manager for World Vision in the Nepal earthquake response. The work was so fast-paced and dynamic. The team I had the pleasure to work with was incredible. I got to trek into health facilities in extremely remote areas of Nepal with views people would pay thousands of dollars for.
Moniek Kindred - Country Portfolio Manager at World Vision New Zealand
Master of Science, First Class Honours in Human Nutrition
I am interested in discovering a simple way to cure or prevent diseases, especially the chronic diseases we are facing nowadays. Nutrition is one of the possible approaches—it could bring benefits to all people.
Parkpoom Siriarchavatana
Doctor of Philosophy
Massey University ensures you don’t get lost in the crowd, with staff who see you as more than just a number. The area of nutrition and dietetics is constantly evolving, it’s great having a variety of guest lecturers to share their knowledge and experience. Balanced with practical exposure, Massey helps you feel ready for the next step after graduation.
Rebecca Tennent
Master of Science (Nutrition and Dietetics)
I totally enjoy my PhD research topic as it is something very relevant to human health and wellness, and I hope I will be able to make some progress in the field of diabetes treatment during the course of my study by implementing nutrition in the diet.
Wen Xin Janice Lim
Doctor of Philosophy
The Centre for Metabolic Health Research facilitates interdisciplinary research in metabolic health, with key aspects being the prevention of metabolic diseases such as obesity, diabetes and cardiovascular disease, and the maintenance of mobility and functionality throughout the lifecycle.
The Nutrition and Dietetic Centre combines the clinical, nutritional and research expertise of Massey dietitians and nutritionists with the enthusiasm and creativity of our dietetics students. The Centre is based on the Auckland campus.
The Vitamin D Research Centre works to improve the status of population groups who are demonstrably at risk of vitamin D deficiency and the associated negative health consequences.
