The Society's Widdowson Award, previously known as the Public Health Nutrition Award, recognises excellence in the field of Public Health Nutrition. The award is named after Dr Elsie Widdowson CH CBE FRS who was a pioneering figure in nutrition in the middle decades of the last century and who was a former President of the Society from 1977 until 1980.
The award will be awarded to scientists who have had a significant impact on local, regional, national or international policy or delivery, or the evidence base in public health nutrition.
APPLICATIONS FOR THE 2017 AWARD ARE NOW OPEN. Deadline for applications: 3 April
To apply, contact us.
- The award is open to Nutrition Society members whose work has had a signiciant impact on local, regional, national or international policy or delivery, or the evidence base in public health nutrition
- Applicants would be expected to have up to 20 years' relevant experience in order to have generated sufficient evidence of excellence and who have made an impact on public health. Provided this criterion is met there is no limit to the number of times an application can be made. Each subsequent application must be a new submission made in full.
- Applications will be judged by a panel of distinguished nutritionists from a variety of institutions and areas of expertise. Judging will consider the following criteria (not all of which need to be achieved):
1. Leadership of projects and programmes that develop, plan, implement and monitor aspects of public health nutrition at the local, regional and/or national level. A history of contributions to strategy and policy and the ability to use evidence to set priorities in policy would be expected
2. A record of significant or sustained contributions to public health nutrition policy, delivery, evaluation or the evidence base
3. Evidence of extensive collaborative working, influencing and communication skills across a wide range of groups and audiences. Evidence of significant project management skills. Evidence of use of evaluation skills, of a wide range of material, for development of or change in practice of health interventions
4. Dissemination by publication in peer-reviewed or ‘grey’ literature and policy documents accompanied by evidence demonstrating the candidate’s contribution. Dissemination may also include contributions to conferences and professional societies and evidence of the impact of an applicant’s external reach and recognition
Applicants for the award should submit:
- A full CV including publications and citation of the applicant’s work and any scholarships or awards received
- A statement of achievements within each category of the above judging criteria (up to 1000 words in total)
- An abstract summary of the proposed lecture at the 2017 Summer Conference
- The names, addresses and emails of three Proposers who are familiar with the applicant’s work and who will support the application
- 2014, Dr Mary Flynn, the Food Safety Authority of Ireland, Priority Areas for Public Health Nutrition Action using the Ottawa Charter
- 2015, Mr Jamie Blackshaw, Public health nutrition in the civil service: approaches to obesity
- 2016, Dr Charlotte Evans, University of Leeds, UK, Sugars and health: current evidence and future policy
Dr Elsie Widdowson, CH, CBE, FRS, DSc (1906 – 2000) graduated in Chemistry atImperial College London in1928, and obtained her PhDon the carbohydrate content ofapples in 1931. The turning pointin her career was in 1933 when she decided to goto Kings CollEge Hospital to learn about largescalecooking before starting a dietetics course.
Whilst on a trip to the kitchens at Kings College Hospital, Dr Widdowson came into contactwith Dr Robert McCance, who was analysing plantfoods for carbohydrates in order to plan diabeticdiets. This led to a scientific partnership,whichwas to last sixty years. It helped shape war timerationing and the British loaf; paved the way forlater work on the damage that poornutrition in childhood does to adulthealth and provided the core forevery nutritional database in usein the world today.
Their book The Chemical Composition of Foods became so widely known on itspublication in 1940,that with subsequenteditions, their namespassed into every title,linking them with thefield they hadmade their own. In addition, this fundamental publication was the beginning of a new era in scientific investigation in which human diets and nutrient intakes could be investigated in relation to disease risk.
In the years that followed, Dr Widdowson received a number of honours including the Sanderson-Wells Lecturer in 1970, became a Fellow at the Royal Society in 1976, the President of the Nutrition Society between 1977 and 1980, received the James Spence Medal from the British Paediatric Association in 1981, received the Rank Prize Funds prize for nutrition in 1984, to name but a few.
For seven yearsprior to herdeath on 14 June 2000, Dr ElsieWiddowson was the most highlyhonoured woman scientist inBritain, having been appointedto be a Companion of Honour(an order of the Commonwealth realms founded in June 1917 by King George V, as a reward for outstanding achievements and is presented to a limited number of persons for whom this special distinction seems to be the most appropriate form of recognition, constituting an honour disassociated either from the acceptance of title or the classification of merit)in 1993
If you have any queries, please contact the Conference Coordinator, Jade Mitchell.