Ms Cathy Harbury
School of Health Sciences (Nutrition and Dietetics)
Cathy Harbury is a qualified and experienced clinician (AdvAPD) whose expertise and research interest are focused on the dietetic care of individuals with clinically significant obesity. She practises patient centred dietetics in a privately funded out-patient clinic. This includes supporting individuals undertaking weight loss surgery.
As a conjoint lecturer of the Faculty of Health at the University of Newcastle she shares her expertise on patient centred care. She has completed a Graduate Certificate in Marketing, and was awarded the prize for excellence in post-graduate consumer behaviour.
In 2011, she commenced part-time study as a Research Higher Degree candidate at the University of Newcastle under the supervision of Professor Clare Collins and Professor Robin Callister. Her thesis is focused on investigating the associations of nutrition knowledge and diet quality in an obese population and she has published some of her results and has presented at national and international conferences.
Her opinion is sought for peer review and she is a committee member of the DAA Bariatric Surgery Interest Group. She is an active mentor for the APD mentoring program guiding new graduates from provisional to full APD status. In addition, she has supervised several 4th year Nutrition & Dietetic students on Independent Professional Placements.
Her approach to dietetic practice is best described with three words; engage, encourage, empower.
- Graduate Diploma in Dietetics, Deakin University
- Bachelor of Science, Deakin University
- Graduate Certificate in Marketing, University of Newcastle
- Post Graduate Certificate in Paediatric Nut & Diet, University of Melbourne
- Clinical practice
- Weight loss surgery
Fields of Research
|111199||Nutrition and Dietetics not elsewhere classified||100|
|Dates||Title||Organisation / Department|
|1/02/2007 -||Bariatric Surgery Dietitian||Surgery Central
|1/11/2006 - 31/07/2017||Bariatric Surgery Dietitian||John Hunter Hospital/ Hunter New England Health
|1/07/2002 - 30/06/2007||Paediatric Dietitian (casual)||John Hunter Children Hospital
Nutrition and Dietetics
|2/11/1998 - 29/02/2000||Eating Disorders Dietitian (part time)||Centre for Psychotherapy
For publications that are currently unpublished or in-press, details are shown in italics.
Journal article (3 outputs)
Harbury C, Collins CE, Callister R, 'Diet quality is lower among adults with a BMI =40 kg m
© 2018 Asia Oceania Association for the Study of Obesity Background: Poor diet is a major public health issue requiring strategies to support improvements. Nutrition knowledge in... [more]
© 2018 Asia Oceania Association for the Study of Obesity Background: Poor diet is a major public health issue requiring strategies to support improvements. Nutrition knowledge influences eating behaviours, yet few studies have examined relationships with diet quality. The current study aimed to explore relationships between demographic characteristics, nutrition knowledge, and diet quality using the Australian Recommended Food Score (measuring diet variety). Methods: Adults 18¿60 years completed a 210-item survey including questions on demographics, health, nutrition knowledge, and diet. Statistical analysis used chi-square tests, linear and multiple regression, adjusted for covariates. Results: 480 respondents with a mean (SD) age 39.1 ± 11.6 years (18% male) completed all questions. Overall diet quality scores were high (ARFS 39.5 ± 9 points). Nutrition knowledge (p < 0.001) and BMI (p < 0.001) were positively associated with ARFS. ARFS scores were higher for those with higher nutrition knowledge scores (ARFS 42 ± 8 points) and of lower BMI (ARFS 40 ± 8 points) compared to those with lower knowledge (ARFS 37 ± 11) and higher BMI (ARFS 35 ± 10 points). Those with BMI = 40 kg·m -2 and weight loss surgery reported the lowest diet quality (ARFS 31 ± 10 points). Conclusion: Diet quality was highest among those with high nutrition knowledge and lower BMI. Those with a BMI = 40 kg·m -2 , particularly those with past weight loss surgery reported the lowest diet quality, despite comparable levels of nutrition knowledge. It remains unclear which factors explain the variation in diet quality in the weight loss surgery group and this deserves further attention given the growing popularity of weight loss surgery.
Harbury CM, Callister R, Collins C, 'Nutrition "fat facts" are not common knowledge', Health Promotion Journal of Australia, 29 93-99 (2018) [C1]
Harbury CM, Verbruggen EE, Callister R, Collins CE, 'What do individuals with morbid obesity report as a usual dietary intake? A narrative review of available evidence', Clinical Nutrition ESPEN, 13 e15-e22 (2016) [C1]
Conference (1 outputs)
Harbury C, Verbruggen E, Collins CE, Callister R, 'The dietary intake of the morbidly obese: a systematic review', Nutrition and Dietetics, Brisbane, Australia (2014) [E3]