Investigating the factors influencing fish consumption in young children

Apply and key information

Summary

Childhood is a time of rapid growth and development and therefore increased nutritional need. Good nutrition in early life can influence lifelong health and risk of disease¹. Furthermore, eating habits and preferences are established in the early years. Fish is a source of nutrients essential for child growth and development, including protein, iron, iodine, vitamin D and n-3 polyunsaturated fatty acids (PUFA)^2,3. Oily fish species are the richest source of n-3 PUFA, which are particularly important for brain and eye development. The consumption of oily fish in childhood has been linked with a range of benefits, including increased attention and less behavioural problems^4,5. It is advised to consume 2 portions of fish per week, one of which should be oily^6,7. However recent figures show that children in the UK consume well below this⁸. This is a public health concern, given the established benefits of fish in the diet.

The aim of this MRes project is to explore the factors influencing fish consumption among young children in Northern Ireland. This MRes will involve the student working closely with a PhD researcher on the same project.

Objectives of the research:

To explore factors influencing children’s fish consumption through focus groups in schools
To assess the provision of fish by schools and the uptake of school meals containing fish by children
To explore the impact of attending an educational workshop on children’s attitudes towards fish consumption

Methods to be used:

This project will involve the following methodology, aligned to the above objectives:

Objective 1.

This will involve qualitative data collection and analysis. The student will assist a PhD student with conducting focus groups with children within primary schools across Northern Ireland. Data will be recorded during the focus groups, transcribed and the emerging themes analysed using NVivo software.

Objective 2.

This will involve analyzing data from the Education Authority who provide nutritional standards to schools in NI. The student will assist with writing an ethical application and assist with the process of recruiting schools. They will also assit a PhD researcher with visiting schools on days when fish is on the lunch menu to collect data on how many children select a fish meal.

Objective 3.

This will involve assisting with the design and co-ordination of an educational ‘fish workshop’ which can be offered to schools. The student will assist with the process of ethical approval and recruiting schools. Data will be collected on child attitudes towards fish consumption before and after attending the workshop.

AccessNI clearance required

Please note, the successful candidate will be required to obtain AccessNI clearance prior to registration due to the nature of the project.

Essential criteria

Applicants should hold, or expect to obtain, a First or Upper Second Class Honours Degree in a subject relevant to the proposed area of study.

We may also consider applications from those who hold equivalent qualifications, for example, a Lower Second Class Honours Degree plus a Master’s Degree with Distinction.

In exceptional circumstances, the University may consider a portfolio of evidence from applicants who have appropriate professional experience which is equivalent to the learning outcomes of an Honours degree in lieu of academic qualifications.

Experience using research methods or other approaches relevant to the subject domain
A comprehensive and articulate personal statement
A demonstrable interest in the research area associated with the studentship

Desirable Criteria

If the University receives a large number of applicants for the project, the following desirable criteria may be applied to shortlist applicants for interview.

First Class Honours (1st) Degree
A comprehensive and articulate personal statement
Use of personal initiative as evidenced by record of work above that normally expected at career stage.
Applicants will be shortlisted if they have an average of 75% or greater in a first (honours) degree (or a GPA of 8.75/10). For applicants with a first degree average in the range of 70% to 74% (GPA 3.3): If they are undertaking an Masters, then the average of their first degree marks and their Masters marks will be used for shortlisting.
Relevant professional qualification and/or a Degree in a Health or Health related area

Equal Opportunities

The University is an equal opportunities employer and welcomes applicants from all sections of the community, particularly from those with disabilities.

Appointment will be made on merit.