Dr Keri McCRICKERD
Dr Keri McCrickerd graduated from the University of Bristol with a B.Sc. in Experimental Psychology. As part of an undergraduate research project, she worked with Prof. Jeff Brunstrom to investigate children’s expectations of how filling a range of snack foods would be, and how these beliefs related to previous experience of consuming the foods. She then began a 4-year PhD funded by the BBSRC DRINC initiative, with Prof. Martin Yeomans and Dr Lucy Chambers at the University of Sussex. Her PhD research considered how cognitive and sensory cues present at the time of ingestion could be optimised to improve the satiating power of nutrients consumed as a beverage. Through a combination of cognitive and sensory evaluation studies, measurement of satiety expectations, laboratory based and more naturalistic human feeding studies, this research investigated the idea that certain taste, texture and contextual cues signalling nutrients can optimise the extent to which caloric beverages are i) expected to deliver satiety ii) selected and consumed and iii) actually experienced as satiating post-consumption. After completing her PhD, she joined the Clinical Nutrition Research Centre (SICS) in January 2015 as a Research Fellow in behavioural nutrition to work with Dr. Ciaran Forde and the Sensory and Ingestive Behaviour team.
As a Research Fellow in the Clinical Nutrition Research Centre she is involved in projects investigating the how human adults and children regulate energy intake within and across meals. These research activities are grounded in the view that human ingestive behaviour integrates characteristics of the food (e.g. energy density, macronutrients, sensory characteristics, microstructure, labelling) with the individual consuming it (e.g. body composition, GI function, genetic factors, personality traits, beliefs and memory function), and is further shaped by learning and features of the environment.
Forde CG, Leong C, Chia-Ming E, McCrickerd K. ''Fast or slow-foods? Describing natural variations in oral processing characteristics across a wide range of Asian foods''. Food Funct. 01 Nov 2016. doi: 10.1039/C6FO01286H.
McCrickerd K, Salleh NB, Forde CG. ''Removing energy from a beverage influences later food intake more than the same energy addition''. Appetite. 26 Jun 2016. 105:549-556. doi: 10.1016/j.appet.2016.06.030.
McCrickerd K, Forde CG. ''Parents, portions and potential distortions: Unpicking children's meal size''. Nutrition Bulletin. 19 Feb 2016. 41(1):67-71. doi: 10.1111/nbu.12190.
McCrickerd K, Forde CG. ''Sensory influences on food intake control: moving beyond palatability''. Obes Rev. 11 Dec 2015. 17(1):18-29. doi: 10.1111/obr.12340.
McCrickerd K, Lensing N, Yeomans M. ''The impact of food and beverage characteristics on expectations of satiation, satiety and thirst''. Food Quality and Preference. 18 Apr 2015. 44:130-138. doi: 101016/jfoodqual201504003.
McCrickerd K, Chambers LC, Yeomans MR. “Fluid or fuel? Context of consumption is important for the satiety value of a beverage”. PLoS ONE. 19 Jun 2014. 9(6): e100406. doi: 10.1371/journal.pone.0100406.
McCrickerd K, Chambers L, Yeomans M. “Does modifying the thick texture and creamy flavour of a drink change portion size selection and intake?”. Appetite, 73(1):114-20. doi: 10.1016/j.appet.2013.10.020.
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