A/Prof. Surinder Baines
|Work Phone||(02) 4921 5643|
|Fax||(02) 4921 6984|
School of Health Sciences
The University of Newcastle, Australia
|Office||HE20, Hunter Building|
- PhD, University of London, 1986
- Graduate Diploma in Nutrition, University of London
- Graduate Diploma in Dietetics, University of London
- Bachelor of Science, University of London
- Advanced Food Science - Food safety
- Clinical Nutrition - Cancer
- Clinical Nutrition - Diabetes
- Clinical Nutrition - Obesity
Obesity, diabetes and diet.
Nutrition and metabolic consequences of cancer.
Plant-based diets and health.
Food microbiology, food safety and consumer practices.
Fields of Research
|Nutrition And Dietetics(111100)||50|
|Food Sciences Not Elsewhere Classified(090899)||30|
|Public Health And Health Services(111700)||20|
Centres and Groups
Body relevant to professional practice.
- Full Member - Dietitians Association of Australia (DAA)
- 2004-2005 reviewer for the Dietetic Standards and Accreditation Committee (DSAAC) - Dietitians Association of Australia DAA - DSAAC
- Reviewer for Dietitians Association of Australia Food Standards Advisory Committee - Dietitians Association of Australia DAA FSAC
Faculty of Health Award
|2005||Staffing Award for Community Service|
University of Newcastle (Australia)
This was in recognition of my involvement in the development and running of the University's Weight Loss Clinic established at the John Hunter Hospital. The clinic is used for teaching purposes. The award was part of the University's strategic plan: "Develop and maintain effective partnerships with health providers, government and industry."
|Dietetic Training Programme|
University of Otago, New Zealand (External Examiner.)
1999 - Program Convenor for Nutrition & Dietetics, University of Newcastle.
2002-2004 Member Human Research Ethics Committee, University of Newcastle.
- Advanced Food Science
- Clinical Nutrition
- Dietetic Practice
Clinical nutrition courses covering obesity, undernutrition, nutrition support, oncology, gastroeneterology, cardiovascular disease, diabetes, renal disease, pulmonary disease, rheumatology, nutritional assessment, food sensitivities, critical illness.
Advanced Food Science course covering food law, food systems, food safety, food microbiology, health claims, novel foods, food biotechnology.
Nutrition 2 course - biochemistry of nutrrients.