Dr Rajshri Roy
Bachelor of Science, Nutrition and Dietetics (BSC), Doctor of Philosophy (PhD), The University of Sydney.
Rajshri has recently completed her PhD research at the Charles Perkins Centre in the University of Sydney. Her research is in the area of population nutrition and community dietetics looking at lifestyle and food environment interventions and nutritional epidemiology in young adults.
Specialising in research, public health nutrition and clinical dietetics, she is currently working as a lecturer in the University of Auckland, teaching in the Masters of Health Sciences in Nutrition and Dietetics programme and conducting research in the area of nutrition and dietetics.
Rajshri is passionate about food and nutrition and its relation to holistic health.
Research | Current
Dietary Behaviour Change Research
Digital and social media opportunities for dietary behavior change in young adults.
- Health Promotion for Young Adults using Youth Codesign of a Social Media Program & Augmented Reality
Food environment interventions for dietary behaviour change
- Point-of-purchase food environment interventions
- Digital food environments - Online food delivery services
- Impact of the food environment on diet quality
Nutrition and dietetics research in improving dietary behaviors
- Student dietetic education research
- Exploring weight bias in dietitians
- Online self-compassion for weight management intervention
- Exploring the health and nutritional benefits of NZ pasture-raised beef and lamb.
- Understanding habitual dietary patterns, nutrient intakes, and selection of Mediterranean food items among NZers
Impact of dietary behaviours on food security and sustainability
- Exploring the changes in sustainable and healthy food practices in response to COVID-19 in New Zealand and the UK
- COVID Kai research explores how cooking, shopping, and eating has changed during lockdown
Teaching | Current
She teaches in and coordinates the Masters of Health Sciences in Nutrition and Dietetics programme.
DIETETIC 709 - Professional Skills 1
DIETETIC 708 - Professional Skills 2 (Course Director)
DIETETIC 709 A/B - Professional Skills 3
POPLHLTH 206 - Life Cycle Nutrition
POPLHLTH 306 - Health Promotion 2
POPLHLTH 765 - Nutrition Interventions in Public Health
MEDSCI 101G - Environmental Threats to Human Health
MEDSCI 709 - Nutrition in Health and Disease
- Jessica Malloy (PhD), Primary Supervisor – "Health Promotion for Young Adults using Youth Codesign of a Social Media Program’’
- Xingbo Li (PhD), Primary Supervisor – "How Do They Eat? An Ethnographic Study of Student Eating Behaviour in a Chinese university compared to a New Zealand university.’’
- Anna Worthington (PhD) Secondary Supervisor – "Incorporating end-user centric approaches to the design, implementation, and evaluation of nutrition interventions.’’
- Dietetic 708, 2021 – "Content validity, face validity and internal consistency of the Healthy Lunch Scoring Tool"
- Dietetic 708, 2021 – "A Cross-Sectional Analysis of the Nutritional Quality and Marketing Attributes of all Menu Items from Popular Outlets available on an Online Food Delivery platform in New Zealand."
- Dietetic 708, 2021 – "Is it possible to enhance the confidence of student dietitians prior to clinical placements? A design-based research."
- Dietetic 708, 2021 - "Habitual dietary patterns, nutrient intake, and selection of Mediterranean-style food items among New Zealanders (NZ MED)."
- Dietetic 708 MSC, 2021 - "What Type of Recipes and Videos will Address Barriers, Improve Attitudes, and Motivate Young Adults to Cook with Vegetables? "
- Dietetic 708 MSC, 2021 – "Prevalence of weight bias amongst New Zealand Registered Dietitians And its effects on dietetic practice - A pilot study"
- Dietetic 708 MSC, 2021 – "The Intersection of Tech and Nutrition: A Cross-Sectional Analysis of Uber Eats"
- Dietetic 708 MSC, 2021 – "Efficacy of Student-led dietetic clinics: Evaluation of client satisfaction and nutritional outcomes.’’
- Dietetic 708 MSC, 2020 – "Price incentives within university food outlets and their impact on the purchasing behaviour of young adults."
- Dietetic 708 MSC, 2019 – "Allergy Management in a University Foodservice Setting’’
- Dietetic 708 MSC, 2019 – “Patient Satisfaction and Outcomes in a Student-Led Dietetic Clinic - A Pilot Study’’
- Dietetic 708 MSC, 2019 – “Symbols for Change – Does labelling of healthy foods on menus using symbols promote better choices at the point-of-purchase at university food outlets?”
- Dietetic 708 MSC, 2019 – “Grab Goodness – A pilot research program to stimulate healthy snacking in tertiary education settings”
- Dietetic 708 MSC, 2018 – “Do health programmes within the New Zealand food industry influence the work environment for employees?”
Areas of expertise
- Public Health Nutrition
- Food Environment Interventions
- Dietary Behaviour change
- Young Adults
- Health Promotion
- Social Marketing
- Implementation Science
- Nutrition Assessment
- Nutritional Epidemiology
- Dietary Patterns
- Qualitative Research
- Translational Research
- Faculty of Medical and Health Sciences Wellness Committee (Nutrition Wellness Champion)
- Faculty of Medical and Health Sciences Multiple Mini-interviews (MMI) Governance Committee (Nutrition and Dietetics course representative)
- Dietitians New Zealand, Public Health Special Interest Group (Convenor)
- Dietitians Australia Food Regulatory and Policy Committee (New Zealand Dietitian Representative)
Selected publications and creative works (Research Outputs)
- Partridge, S. R., Gibson, A. A., Roy, R., Malloy, J. A., Raeside, R., Jia, S. S., ... Wang, T. (2020). Junk Food on Demand: A Cross-Sectional Analysis of the Nutritional Quality of Popular Online Food Delivery Outlets in Australia and New Zealand. Nutrients, 12 (10).10.3390/nu12103107
- Roy, R., & Alassadi, D. (2020). Does labelling of healthy foods on menus using symbols promote better choices at the point-of-purchase?. Public health nutrition, 1-9. 10.1017/s1368980020002840
- Roy, R., Styles, T. W., & Braakhuis, A. (2019). Do health programmes within the New Zealand food industry influence the work environment for employees?. Health Promotion International, 1-15. 10.1093/heapro/daz079
Other University of Auckland co-authors: Andrea Braakhuis
- Roy, R., Soo, D., Conroy, D., Wall, C. R., & Swinburn, B. (2019). Exploring University Food Environment and On-Campus Food Purchasing Behaviors, Preferences, and Opinions. Journal of nutrition education and behavior, 51 (7), 865-875. 10.1016/j.jneb.2019.03.003
Other University of Auckland co-authors: Clare Wall, Boyd Swinburn
- Roy, R., McCarroll, R., Braakhuis, A., & Wall, C. (2018). Food and Nutrition. In M. A. Henning, Krägeloh CU, R. Dryer, F. Moir, R. Billington, A. G. Hill (Eds.) Wellbeing in Higher Education - Cultivating a Healthy Lifestyle Among Faculty and Students (pp. ). Routledge. 10.4324/9781315641539-13
Other University of Auckland co-authors: Rebecca McCarroll, Andrea Braakhuis, Clare Wall
- Roy, R., Rangan, A., Hebden, L., Yu Louie, J. C., Tang, L. M., Kay, J., & Allman-Farinelli, M. (2017). Dietary Contribution of Foods and Beverages sold within a University Campus and its Effect on Diet-Quality of Young Adults. Nutrition, 34, 118-123. 10.1016/j.nut.2016.09.013
- Grech, A., Hebden, L., Roy, R., & Allman-Farinelli, M. (2016). Are products sold in university vending machines nutritionally poor? A food environment audit. Nutrition and Dietetics, 74 (2), 185-190. 10.1111/1747-0080.12332
- Roy, R., Beattie-Bowers, J., Ang, S. M., Colagiuri, S., & Allman-Farinelli, M. (2016). The Effect of Energy Labelling on Menus and a Social Marketing Campaign on Food-Purchasing Behaviours of University Students. BMC Public Health, 16.10.1186/s12889-016-3426-x