University of Aberdeen
|Current Position||Research Fellow|
|Telephone||+44 (0) 1224 273 637|
|Departments||School of Biological Sciences|
|Quadrat Core Themes||Environmental Management|
|Methods I Use||Bio / Geo / Chemical Analytical|
Key Research Interests
- Animal and human energetics
- Physiological adaptation to different environments
- Behavioural modifications caused by environmental stress
- Effect of diet on body composition (human and animal)
- Measurement of activity, diet and health in school children and adults
Recent Key Papers
- Huang, Yi; Mendoza, Jazmin Osorio; Hambly, Catherine; Li, Baoguo; Jin, Zengguang; Li, Li; Madizi, Moshen; Hu, Sumei; Speakman, John R; (2020) Limits to sustained energy intake. XXXI. Effect of graded levels of dietary fat on lactation performance in Swiss mice. JEB, 223.
- Albalawi, Ahmad; Hambly, Catherine; Speakman, John R; (2020) Frequency of Restaurant, Delivery and Takeaway Usage Is Not Related to BMI among Adults in Scotland. Nutrients, 12.
- Riek, Alexander; Stölzl, Anna; Bernedo, Rodolfo Marquina; Ruf, Thomas; Arnold, Walter; Hambly, Catherine; Speakman, John R; Gerken, Martina; (2019) Energy expenditure and body temperature variations in llamas living in the High Andes of Peru. Scientific Reports, 9.
Summary Title of Current Studentships
- Environmental and social influences on milk production in dairy cows.
- Impacts of the thermic effect of food on feeding behaviour in mice: a test of the heat dissipation limits theory.
- Impacts of Sugar Sweetened Beverage Consumption on Body Weight Regulation.
- Evaluation of the use of Metabolomics and DNA Metabarcoding in improving the dietary and energy intake assessment.
- The association between proximity and the density of fast food restaurants around secondary schools and pupils’ health and eating behaviour.
- The association between the densities of different types of food outlets, their usage and how these may contribute to daily calorie intake and obesity in UK adults.
- Reconstructing human diet in Scotland from the late iron Age to High medieval period using stable isotope analysis of bone collagen.