Agnieszka Jaworowska

Dr Agnieszka Jaworowska MSc, PhD, RNutr, PgCert HE

Senior Lecturer in Nutrition

Key details

Dr Agnieszka Jaworowska

Senior Lecturer in Nutrition

Dr Agnieszka Jaworowska is a research-active senior lecturer in Human Nutrition, holding a professional membership with the Association for Nutrition as a Registered Public Health Nutritionist. Agnieszka completed her PhD in 2009 at the Medical University of Bialystok. She has carried a post-doctoral research at the Liverpool John Moores University and joined the University of Greenwich in 2013 as a Senior Lecturer in Nutrition.

Agnieszka has more than 15 years of experience in population based studies investigating the different type of factors affecting public health.

Her research activity is mostly focused on understanding the contribution of diet and other lifestyle factors to the risk of development of obesity and related metabolic disorders, on establishing effective strategies that will help in their prevention and treatment and on improving population health through good nutrition and healthy lifestyle.

As part of the Biology and Biotechnology research group within the faculty, Agnieszka brings expertise from numerous research projects.

Posts held previously: 

2010-2011 Post-doctoral Research Assistant in Food Science and Nutrition, John Moores University.

2005-2010 Lecturer in Human Nutrition and Food Science, Department of Food and Nutrition Science, Nicolaus Copernicus University.

2003-2005 Lecturer in Human Nutrition, Department of Human Nutrition and Dietetics, Nicolaus Copernicus University.


Fellow of the Higher Education Academy (FHEA)

Registered Public Health Nutritionist - Association for Nutrition

Research / Scholarly interests

Dr Agnieszka Jaworowska's current research interests are:

Characteristics of takeaway food consumers and evaluation of determinants of takeaway food consumption

Out-of-home food, such as takeaway meals, has become a significant component of the diet for a considerable percentage of the UK population. Better understanding of the factors influencing takeaway food consumption may help to design effective strategies aiming to modify any impact their intake may have on public health.

Evaluation of the effectiveness of interventions to promote healthier food in independent takeaways in England.

We have previously reported that takeaway food is characterised by high energy, total fat, saturated and trans fatty acids content. In recognition of the above, several interventions have been developed across the UK to promote healthier food in independent takeaways outlets. However, there is no evaluation of these strategies available. This project aims to evaluate the effectiveness of the main interventions to promote healthier food in independent takeaways outlets.

The effect of gut microbiota dysbiosis and circulating lipopolysaccharide levels on inflammatory responses in obesity and type 2 diabetes.

Obesity is one of the most significant global health problems of the 21st century and is a key risk factor for type 2 diabetes. Obesity-related systemic, low-grade inflammation has been proposed as the molecular mechanism linking the two conditions. Metagenomic analysis of the human gut microbial population demonstrated qualitative and quantitative changes in the microbiota composition in obesity and type 2 diabetes. Evidence suggests that these changes may be responsible for the increased intestinal permeability, which may permit translocation of gastrointestinal microorganisms or their components (lipopolysaccharide) to the bloodstream, exposing the immune system to an inflammatory stimulus.

Recent publications


Budge, Sophie and , Jaworowska, Agnieszka (2020), Measured and perceived body weight status of women in the Peruvian Amazon. MDPI. In: , , , . MDPI, Medicina, 56: 375 (8) 1010-660X (Online) (doi:

Jaworowska, Agnieszka , Rotaru, Gabriela, Christides, Tatiana (2018), Nutritional quality of lunches served in South East England hospital staff canteens. MDPI. In: , , , . MDPI, Nutrients, 10: 1843 (12) 2072-6643 (Online) (doi:

Davies, Ian Glynn , Blackham, Toni, Jaworowska, Agnieszka, Taylor, Catherine , Ashton, Matthew , Stevenson, Leonard (2016), Saturated and trans-fatty acids in UK takeaway food. Taylor & Francis. In: , , , . Taylor & Francis, International Journal of Food Sciences and Nutrition, 67 (3) . pp. 217-224 ISSN: 0963-7486 (Print), 1465-3478 (Online) (doi: NB Item availability restricted.