Rate My Professor Amanda Patterson

Associate Professor Amanda Patterson serves in the School of Health Sciences within the College of Health, Medicine and Wellbeing at the University of Newcastle, Australia, where she holds the position of Program Convenor for Nutrition and Dietetics. She earned her PhD and Bachelor of Science from the University of Newcastle, along with a Master of Nutrition and Dietetics from the University of Sydney. Patterson teaches first- and second-year nutrition courses and has a longstanding affiliation with the university, contributing to its Priority Research Centre for Generational Health and Ageing. Her career encompasses extensive involvement in nutritional research, including supervision of seven PhD completions, such as theses on the role of diet in recurrent stroke risk and iron deficiency in young Australian women, and ongoing supervision of projects like a co-designed culinary skills program for stroke survivors.

Patterson's research specializations include nutritional epidemiology, particularly analyses from the Australian Longitudinal Study of Women's Health, dietary intervention trials addressing iron deficiency in women, and investigations into diet's influence on general health, well-being, cognition, fatigue, mental health, weight change, and chronic disease prevention, including cardiovascular disease and stroke recovery. She has authored over 100 journal articles, notable examples being 'Better diet quality scores are associated with a lower risk of hypertension and non-fatal CVD in middle-aged Australian women over 15 years of follow-up' (2020), 'Diet quality and weight change in adults over time: A systematic review of cohort studies' (2015), 'i-REBOUND Cook Well After Stroke: Co-Designing a Culinary Nutrition Programme for Australian Stroke Survivors' (2025), and 'The effect of nutrition knowledge and dietary iron intake on iron status in young women' (2014). Her work has secured 21 research grants totaling $3,365,409, supporting initiatives like nutrition security programs in Papua New Guinea and telehealth interventions for stroke survivors. Through these contributions, Patterson advances public health nutrition, informing dietary strategies for disease prevention and health optimization.