Department:School of Allied Health
Dr Marie-Ann Ha is a registered public health nutritionist. She has two main research interests; carbohydrate nutrition and chemistry, and ensuring we have healthy, sustainable food supply chains.
Marie-Ann is a Director of East Anglia Food Link, a not for profit group that is working closely with small to medium sized farms in the East of England, to develop a sustainable food supply system within the region.
Marie-Ann was on secondment to the secretariat of the Scientific Advisory Committee on Nutrition at Public Health England to help write the Carbohydrates and Health Report having worked extensively in the past on the structure of plant cell walls and how this relates to dietary fibre intake.
Warner R.S. and Ha M-A., 2017. University Students’ Knowledge, Consumption Patterns and Health Perceptions of Sugar Sweetened Beverages (SSB). EC Nutrition, 11(6), pp223-232.
Huang M., Ha M-A., Riccardi G., Liu, S., 2017. A systematic review on the relations between pasta consumption and diabetes, cardiovascular disease, and relevant risk factors. Nutr Metab Cardiovasc Dis. Nov; 27(11), pp939-948. doi: 10.1016/j.numecd.2017.07.005. Epub 18 July 2017.
Papakonstantinou E, Orfanakos N., Farajian P, Kapetanakou A, Makariti I, Grivokostopulos N, Ha M-A, Skandamis P.(2017) Short-term effects of a low glycaemic index carob containing snack on energy intake, satiety and glycemic response in normal-eight, healthy adults. Nutrition. Oct; 42:12-19. doi: 10.1016/j.nut.2017.05.011.
Ha M-A., 2017. Gold on Pizzas. The Conversation.
Ha M-A, Caan W., Cassidy J., 2016. A Miscarriage of Justice: Why is policy not implemented for young offenders? Perspectives in Public Health 136. 271-272.
Caan W., Cassidy J., Coverdale G., Ha MA., Nicholson W., Rao M., 2015. The value of using schools as community assets for health. Public Health;129 (1):3-16.
Scientific Advisory Committee on Nutrition (2015) Report on Carbohydrates and Health. July 2015. Available here
Anderson AS, Porteous LEG, Foster E, Higgins C, Stead M, Hetherington M, Ha M-A, Adamson A., 2005. The impact of a school-based nutrition education intervention on dietary intake and cognitive and attitudinal variables relating to fruits and vegetables, Public Health and Nutrition. 8; 650-6
Ha MA, Vietor RJ, Jardine GD, Apperley DC, Jarvis MC., 2005. Conformation and mobility of the arabinan and galactan side-chains of pectin. Phytochemistry. 66(15):1817-24
Hall P, Ha M-A, Baxter B, Cassidy A, Fairweather-Tait S, Johnson I, Karaczun M, Seymour M, Flowers J., 2005. Healthy Eating in the East of England. Risks and Determinants Series. Eastern Region Public Health Observatory. Cambridge
Walford H. and Ha M-A., 2004. Obesity in the East of England. Risks and Determinants series. Eastern Region Public Health Observatory. Cambridge
Jardine WG, Doeswijk- Voragen CHL, Mackinnon I, van den Broek LAM, Ha M-A, Jarvis MC, Voragen AGJ., 2002. Preparation of cell walls from potatoes. Journal of the Science of Food and Agriculture, 82, 834-839.
Ha M-A, MacKinnon A., Sturcova A, Apperley DC, McCann MC, Turner SR, Jarvis MC., 2002. Structure of cellulose-deficient secondary cell walls from the irx3 mutant of Arabidopsis thaliana. Phytochemistry 61, 7-14.
Vietor RJ, Newman RH, Ha M-A, Apperley DC, Jarvis MC., 2002. Conformational features of crystal-surface cellulose from higher plants. The Plant Journal, 30, 721-731.
Ha M-A, Jarvis MC, Mann JI., 2000. A definition for dietary fibre. European Journal of Clinical Nutrition. 54, 861-864.
Ha M-A, Ha TKK, Lean MEJ., 1999. Role of intense sweeteners in diabetes management. World Review of Nutrition and Dietetics 85, 88-97
Ha M-A, Apperley DC, Evans BW, Huxham M, Jardine WG, Vietor RJ, Vian B, Jarvis MC, 1998. Fine structure in cellulose microfibrils: NMR evidence from onion and quince. Plant Journal 16, 183-190.
Ha M-A, Apperley DC, Jarvis MC., 1997. Molecular rigidity in dry and hydrated onion cell walls. Plant Physiol. 115, 593-598
Ha M-A, Jardine WG, Jarvis MC., 1997. Solid State 13C NMR of cell walls in wheat bran. Journal of Agricultural and Food Chemistry, 45, 117-119.