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Kirsten Webster

Kirsten Webster Staff Photo

BSc BGDipDiet MSc

Email kirsten.webster@otago.ac.nz

Teaching Fellow, Foodservice

Kirsten Webster is a Teaching Fellow in the Department of Human Nutrition. She is a University of Otago graduate with a BSc and PGDipDiet, MSc and is a registered dietitian. She has just completed a masters where she worked with Dr Louise Mainvil and Associate Professor Jean Hay-Smith to identify the foodservice systems influences on nutrition in aged care residents. Her research and teaching interests include: quantity food production, the foodservice's systems influences on the provision of nutritionally adequate food, customer satisfaction, menu development and recipe modification.

Teaching

Paper co-ordination
HUNT231 – Foodservice Operations

Other teaching
HUNT331 – Foodservice Management
HUNT222 – Vitamins, diets and health
HUNT314 – Nutrition and health communication

Presentations and Conferences Attended.

2013 Attended Foodservice Systems Management Education Council Conference, Columbus, Ohio, United States of America.
2012 Attended 16th International Congress of Dietetics conference, Sydney, Australia.
2011 Attended Dietitians New Zealand Conference, Nelson, New Zealand.
2010 Attended Dietitians New Zealand Conference, Dunedin, New Zealand.
2009 Attended Dietitians New Zealand Conference, Napier, New Zealand.

Title of MSc Research:

Systems influences on nutritional adequacy in aged care residents.
Supervisors: Dr Louise Mainvil, Associate Professor Jean Hay- Smith (Department of Medicine)
Summary : This qualitative research aims to identify foodservice resources (physical, human and social/cultural assets) needed to optimize the nutritional status of aged care residents, and to find sustainable ways to make the necessary resources available.

Current postgraduate students

Master of Dietetics

Heidi Taylor. The effects of soaking whole and ground almonds on consumer acceptance. 2016.

Sarah Lowerson. Patient Food Service Expectations and Satisfaction Study. 2016.

Recent graduates

Master of Dietetics

Sylvia Pyatt. Learning from each other: benchmarking the ‘nutrition sensitivity of New Zealand DHB food and beverage policies. 2015.

Garren Espin. Do NZ Health Sector Organisations have their ‘Act Together’ regarding Food and Nutrition Policies and Practices? 2015.

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Publications

Kumari, S., Gray, A. R., Webster, K., Bailey, K., Reid, M., Han Kelvin, K. A., Tey, S. L., Chisholm, A., & Brown, R. C. (2020). Does ‘activating’ nuts affect nutrient bioavailability? Food Chemistry, 319, 126529. doi: 10.1016/j.foodchem.2020.126529

Garcia, K., Field, P., & Webster, K. (2019, September). Room service: Closing the gap on patient expectations and experiences. Verbal presentation at the Dietitians New Zealand Conference: Closing the Gap, Auckland, New Zealand.

Taylor, H., Webster, K., Gray, A. R., Tey, S. L., Chisholm, A., Bailey, K., Kumari, S., & Brown, R. C. (2018). The effects of 'activating' almonds on consumer acceptance and gastrointestinal tolerance. European Journal of Nutrition, 57(8), 2771-2783. doi: 10.1007/s00394-017-1543-7

McLachlan, P., Field, P., & Webster, K. (2017, November). Patient Foodservice Expectations and Experience Study Two: Exploring patients' expectations of a New Zealand public hospital foodservice. Verbal presentation at the Postgraduate and Early Career Nutrition Conference, Auckland, New Zealand.

Lowerson, S., Field, P., & Webster, K. (2017, August-September). Foodservice expectations and satisfaction study. Verbal presentation at the Dietitians NZ National Professional Development Meeting, Wellington, New Zealand.

Journal - Research Article

Kumari, S., Gray, A. R., Webster, K., Bailey, K., Reid, M., Han Kelvin, K. A., Tey, S. L., Chisholm, A., & Brown, R. C. (2020). Does ‘activating’ nuts affect nutrient bioavailability? Food Chemistry, 319, 126529. doi: 10.1016/j.foodchem.2020.126529

Taylor, H., Webster, K., Gray, A. R., Tey, S. L., Chisholm, A., Bailey, K., Kumari, S., & Brown, R. C. (2018). The effects of 'activating' almonds on consumer acceptance and gastrointestinal tolerance. European Journal of Nutrition, 57(8), 2771-2783. doi: 10.1007/s00394-017-1543-7

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Conference Contribution - Published proceedings: Abstract

Webster, K. (2015). Foodservice system influences on the nutritional adequacy of food provided to aged care residents. Proceedings of the Institute of Hospitality in HealthCare 34th Annual National Conference: Innovate, Integrate, Motivate: Making it Happen. (pp. 9-10). Retrieved from http://ihhc.org.au/events/conference-2015/conference-2015-overview/

Webster, K., Jensen, J., Chisholm, A., & MacDonell, S. (2010). Development of a nutrition training programme for foodservice staff in aged care facilities. Nutrition & Dietetics. 67(Suppl. 2), (pp. 21-22). doi: 10.1261/j.1747-0080.2010.01440.x

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Conference Contribution - Verbal presentation and other Conference outputs

Garcia, K., Field, P., & Webster, K. (2019, September). Room service: Closing the gap on patient expectations and experiences. Verbal presentation at the Dietitians New Zealand Conference: Closing the Gap, Auckland, New Zealand.

McLachlan, P., Field, P., & Webster, K. (2017, November). Patient Foodservice Expectations and Experience Study Two: Exploring patients' expectations of a New Zealand public hospital foodservice. Verbal presentation at the Postgraduate and Early Career Nutrition Conference, Auckland, New Zealand.

Lowerson, S., Field, P., & Webster, K. (2017, August-September). Foodservice expectations and satisfaction study. Verbal presentation at the Dietitians NZ National Professional Development Meeting, Wellington, New Zealand.

More publications...