Nutrition Science Research Group
To improve human health and well-being by driving innovations through nutrition.
The Nutrition Science Research Group (NSRG) aims at:
- examining the therapeutic benefits of functional food ingredients and translate their benefits into the design and development of innovative functional food products.
- conducting essential nutrition education to the public to improve health and well-being.
- teaching and training food scientists and nutritionists for the emerging functional food and nutrition industry.
Capabilities
Clinical Nutrition / Metabolic Study
Our team of experienced Principal Investigators and Clinical Research Coordinators designs and conducts clinical researches that examine the clinical/ functional properties of food products and their ingredients, as required by trial protocol. Our laboratory allows for analysis of various markers of metabolism and clinical manifestation, as well as processing and storage for human biological samples. We have wide-reaching analysis capabilities, including:
1.1. Biochemistry
Substrates Enzymes |
Electrolytes Hormones Proteins Absorption / Malabsorption Markers |
Cardiovascular risk markers Diabetes markers Other health markers |
1.2. Clinical/ Nutrition
- Anthropometry
- Blood pressure
- Body composition analysis
- Energy expenditure analysis
All studies are conducted in our centre and overseen by our experienced Clinical Research Coordinators, with ethics approval by the Nanyang Polytechnic Institutional Review Board. All analyses are performed in-house in our analytical laboratory and overseen by our Laboratory Technologist. Our centre has collaborative relations with local, national, and international academic institutions and research hospitals, allowing us to broaden the scope of our clinical research as required by the trial protocol.
Nutrition status assessment
At Nanyang Polytechnic Centre for Functional Food & Human Nutrition, nutrition status will be assessed via the four standard methods used by our qualified dietitians and nutritionists:
- Anthropometry
- Biochemical
- Clinical
- Dietary
Anthropometry assessment includes:
- Weight
- Height
- Body mass index (BMI)
- Waist circumference
- Midarm circumference
- Midarm tricep skinfold
- Calf circumference
- Hip circumference
- Waist-hip circumference ratio
- % body fat mass
- % body lean mass (by air displacement plethysmogram or bioelectrical impedance analyses)
- Basal energy expenditure (by indirect calorimetry)
Biochemical analyses include:
- Albumin
- Ferritin
- Hemogoblin
- Transferrin
Our dietitians carry out the following dietary assessments:
- 24-hour dietary recall
- Food frequency questionnaire
- Dietary history
- Food diary technique
- Observed food consumption
Satiety Testing
Determining the satiety effect of food product is very relevant in today’s market, with significant implications for weight management. Our scientific team customizes study designs/ protocols offering food intake measures and satiety assessment to meet your specific objectives. All studies are conducted in our centre and overseen by our experienced Clinical Research Coordinators, with ethics approval by the Nanyang Polytechnic Institutional Review Board. All analyses are performed in-house in our analytical laboratory and overseen by our Laboratory Technologist.
Ongoing Projects
S/N | Project | Collaborators | Funding | Students trained so far | Status |
---|---|---|---|---|---|
1 |
Bioavailability study of equol-enriched soy yogurt |
- |
NYP CDPP/ FYP |
8 FYP |
On-going |
2 |
Anti-ageing properties of black garlic |
Defu Foodstuff |
SPRING ICV |
- |
On-going |
3 |
Validation of epicatechin content in activated nut products |
Superlative Food |
SPRING ICV |
- |
On-going |
4 |
Food additive exposure in Singapore |
- |
FYP |
2 FYP |
On-going |
5 |
Web-based lifestyle assessment of Singapore adolescents |
- |
FYP |
1 FYP |
On-going |