Dr Miriam Clegg has a BSc in Sports and Exercise Sciences, PhD in Nutrition and is a Registered Nutritionist with the Association for Nutrition. Miriam’s current research is funded by grants obtained from the UK Research and Innovation (UKRI) Biotechnology and Biological Sciences Research Council (BBSRC) and Medical Research Council (MRC), and the Joint Programming Initiative “A Healthy Diet for a Healthy Life”. As Principal Investigator for the BBSRC funded Food4Years Ageing Network, she built a community of over 200 individuals from diverse backgrounds committed to the development, integration and communication of healthy, affordable foods and specific diets for all older adults across our food landscape. Dissemination work in this space has included speaking at the UK All-Party Parliamentary Food and Health Forum at Westminster and the development of a Massive Online Open Course (MOOC) targeted at carers of older people focused on increasing protein and energy in the diet and improving physical activity. She currently Chairs the Nutrition Society Special Interest Group in Healthy Ageing. Miriam feels strongly about the development of diets that are both healthy and sustainable. As such, she is a Co-Investigator in the UKRI funded “Raising the Pulse” project, a systems analysis of the environmental, nutritional and health benefits of pulse-enhanced foods and has researched the implications of plant-based dairy alternative consumption on dietary intake across the lifespan. Miriam became a Senior Fellow of the Higher Education Academy in 2020 and recently as a member of the UK Quality Assurance Agency (QAA) Advisory group has developed the Higher Education, Agriculture, Horticulture,

Miriam’s areas of research interest include examining the role of food and diet on appetite, incorporating markers of food intake, eating behaviours and nutritional status including gastrointestinal transit, energy expenditure and hormones related to appetite. At present, her work focuses strongly on exploring nutrient intakes across the lifespan, particularly investigating mechanisms for improving foods, diets and appetite control, and increasing protein intake in older adults. The main methodologies that she utilises are food intake and physical activity measurements, questionnaires and scales, indirect calorimetry for energy expenditure and substrate utilisation, measurement of appetite hormones and gastric emptying via stable isotopes and oral processing techniques.