Dr Jacqueline Lyons is a post-doctoral researcher at the School of Food and Nutritional Sciences, University College Cork (UCC). She graduated with a BSc (Nutritional Sciences) from UCC and an MSc (Human Nutrition) from the University of Ulster, Coleraine. She completed her PhD at UCC on the relationship between food portion sizes and diet quality in Irish children, teenagers and adults. A significant element of this work was the completion of dietary and anthropometric assessments on 154 adults throughout the country.
She lectures in nutrition on UCC's Diploma in Speciality Food Production, and supervises undergraduate and postgraduate nutrition students in their research projects at Cork Institute of Technology (CIT) and UCC. She has presented research findings both nationally and internationally, and has spoken in her capacity as nutritionist to schools, sports teams and community groups. From 2006-2008, she worked with safefood, the Food Safety Promotion Board, where she used her background in human nutrition to inform many of the health promoting campaigns and materials produced.
Recent career highlights include being awarded the Michael C. Berndt Gold Medal for Research Innovation for work presented at UCC in 2013, and having had the opportunity to work on multi-centre European projects since 2012, with the associated opportunities for travel and networking.