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Did You Know?

It is not possible to be allergic to sugar...

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Who we are

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Our staff includes degree-qualified nutritionists, and we liaise regularly with academics and health professional organisations both in the UK and around the world.

Director
Alison Boyd
PhD, BSc, RD, RNutr


Educated at the University of Ulster, Coleraine, Alison gained a BSc (Human Nutrition) with Dietetics and PhD in Diabetes. Her research focused specifically on clinical and experimental studies related to the pathophysiology of the disease. Appointed Senior Dietitian in the Royal Hospitals Belfast, Alison carried out clinical duties for four years. In 2001, she took up post of Research Director at Sugar Nutrition UK where she headed an active Research Programme.  In 2007, Alison was appointed Director. She is a member of the British Dietetic Association, Nutrition Society, European Association for the Study of Diabetes and Diabetes UK. Alison also sits on the Scientific and Communications Committee of the World Sugar Research Organisation.

Nutrition Communications Manager
Glenys Jones
PhD, MSc, BSc (Hons)


Glenys started her career at the University of Surrey where following her studies and a year working in the NHS she graduated with a BSc (Hons) in Nutrition. She then went on to complete an MSc in Sports & Exercise Physiology before combining these to graduate with a PhD in nutrition, health and performance with her research focusing on the diet and imidazole dipeptides. After university Glenys worked at the Medical Research Council's Human Nutrition Research unit in Cambridge as a nutritionist specialising in communications. There she was responsible for a wide range of public engagement and knowledge transfer activities, including work with the media, industry and healthcare professionals. In 2012 she joined Sugar Nutrition UK as the Nutrition Communications Manager, where she oversees the communication of the scientific evidence on sugars and health to the media, healthcare professionals, consumers and others. She is a member of the European Nutrition Leadership Platform (ENLP), the Nutrition Society and the Need for Nutrition Education Programme.

Nutrition Research Manager
Katie Newens
PhD, MBiol


Katie graduated from the University of Bath with a Masters of Biology in Molecular and Cellular Biology.  Katie developed an interest in nutrition during a placement at the Centre for International Child Health, where she supported a maternal health project in Zambia. Following her degree, Katie worked on a trial at the University of Reading investigating the optimum diet for prevention of type II diabetes.  Katie also worked on projects surrounding glycaemic response and satiety at Oxford Brookes University before exploring the impact of fatty acids on endothelial function and insulin sensitivity at the University of Reading.  Katie joined Sugar Nutrition UK in February 2011 as the Nutrition Research Manager.  Her role is to oversee the research program and commission new research in a wide range of areas including obesity, diabetes, behaviour, sports nutrition, cardiovascular disease and dental health. She is a member of the Nutritionists in Industry group and the Nutrition Society.

Nutrition Information Officer
Joanna Grinsted
BSc (Hons)

 

Jo graduated from King's College London in 2003 with a BSc (Hons) in Nutrition.  Since then her work has focused on disseminating research and information within the food industry.  This has included acting as a freelance nutrition consultant and spending time working as the Communications Manager for an obesity charity. Jo is also a qualified teacher and has taught children at both primary and secondary school, with a particular interest in teaching Food Technology. Jo joined Sugar Nutrition UK as Nutrition Information Officer in January 2014.  She is a member of the Nutrition Society, the Nutritionists in Industry group and the Association for the Study of Obesity.

 

 
 
 

SUGAR PRODUCTION FIGURES WORLDWIDE

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EATING FOR HEALTH

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Eating a healthy, balanced diet along with taking regular exercise is key to physical and mental wellbeing.

No foods should be considered as ‘good or bad’ as all foods play an important role in the diet. It is only when foods are eaten in excess that health problems result.

Read more about eating healthy