Impacts of social and physical environments on food and nutrition, and related health outcomes, in older people

Summary

This project will use novel methods from both nutritional and environmental sciences to investigate the role of social and physical environments on food, nutrition and health outcomes in older people. This research is important as the global population is ageing and evidence shows the types and quantities of food consumed play a key role in maintaining health and well-being into very old age.

Food choice is complex and is influenced by many individual and external factors, with recent evidence highlighting the importance of environmental factors. The food outlets, types of products available and their accessibility have been shown to differ according to where we live. This may impact consumption patterns and contribute to observed diet and health inequalities in society. Further research is required as the evidence examining area deprivation and the food environment in relation to dietary intake, nutrition and health outcomes is inconsistent.

The aim of this PhD project is to examine the effects of social (e.g. area-based deprivation) and physical (e.g. food availability, urbanisation) environments on food and nutrition, the related behaviours and health outcomes in older people living on the island of Ireland. The project outcomes will provide a better understanding of how ‘where we live’ can impact our food, nutrition and health, with the potential to inform future policy for reducing health inequalities.

This PhD project will integrate nutrition, health, environmental and socioeconomic factors in relation to health outcomes in ageing using large nutrition and health cohorts. Namely, it will explore existing data from the Trinity-Ulster-Department of Agriculture (TUDA) study, a unique all-island resource for healthy ageing research in Ireland. Using novel dietary, nutrient biomarker and geo-referencing methodologies, the data will be interrogated to investigate the role of environmental factors on food, nutrition and health as people age. Of note, this PhD project is aligned with the large, all-island Co-Centre for Sustainable Food Systems project (under its Nutrition and Health platform), just commenced. The student will be able to access the PhD opportunities, interdisciplinary learnings and wider benefits of the Co-centre.

Important Information: Applications for more than one PhD studentship are welcome, however if you apply for more than one PhD project within Biomedical Sciences, your first application on the system will be deemed your first-choice preference and further applications will be ordered based on the sequential time of submission. If you are successfully shortlisted, you will be interviewed only on your first-choice application and ranked accordingly. Those ranked highest will be offered a PhD studentship. In the situation where you are ranked highly and your first-choice project is already allocated to someone who was ranked higher than you, you may be offered your 2nd or 3rd choice project depending on the availability of this 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.

• Sound understanding of subject area as evidenced by a comprehensive research proposal
• A comprehensive and articulate personal statement

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
• Completion of Masters at a level equivalent to commendation or distinction at Ulster
• Practice-based research experience and/or dissemination
• Experience using research methods or other approaches relevant to the subject domain
• Work experience relevant to the proposed project
• Publications record appropriate to career stage
• Experience of presentation of research findings

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.

Funding and eligibility

This project is funded by:

• Vice Chancellor's Research Scholarship (VCRS)
• Department for the Economy (DfE)

Our fully funded PhD scholarships will cover tuition fees and provide a maintenance allowance of £19,237 (tbc) per annum for three years* (subject to satisfactory academic performance).  A Research Training Support Grant (RTSG) of £900 per annum is also available.

These scholarships, funded via the Department for the Economy (DfE) and the Vice Chancellor’s Research Scholarships (VCRS), are open to applicants worldwide, regardless of residency or domicile.

Applicants who already hold a doctoral degree or who have been registered on a programme of research leading to the award of a doctoral degree on a full-time basis for more than one year (or part-time equivalent) are NOT eligible to apply for an award.

*Part time PhD scholarships may be available, based on 0.5 of the full time rate, and will require a six year registration period (individual project advertisements will note where part time options apply).

Due consideration should be given to financing your studies.