Mark is a Senior lecturer of public health and nutrition.
His focus is on nutritional and activity strategies to improve health in hard-to-reach populations, in particular men. Mark has led several high-profile programmes on behalf of local authorities spanning several years. Mark has worked with several hundred men and women helping improve wellbeing through the provision of novel, dietary, activity and psychological strategies.
In addition to his degrees, Mark is a qualified master practitioner for eating disorders, personal trainer and project manager.
Mark joined ARU in 2014.
Mark has over 25 years of experience in exercise, nutrition and behavioural strategies.
Mark's research focuses on applied nutritional prescription, exploring dietary and nutrient strategies to support long-term / lifetime adaptation for men and women above the age of 35 years. He has a specific interest in diets, dieting and tailored sustainable dietary approaches. Mark regularly hosts talks about diets, in particular sustainable lifestyle adaptation, health improvement and influence on risk and ageing.
Mark is a highly experience lecturer who employs novel and contemporary strategies to support the development of student knowledge and engagement. Over the last five years Mark has been developing his expertise on curricular design. He has acted as both an internal and external course verifier as well as a consultant on the integration of employability frameworks into curricular. Mark has personally written two degree programmes, each adhering to relevant Professional, Statutory and Regulatory Body competencies.
Due to his area of expertise, Mark is currently acting as 2nd supervisor to a PhD student.
Currently Course Leader for the BSc (Hons) public health
Mark has also taught and supervised students across faulty including; Operating department practice, paramedics, nursing, occupation health and midwifery.
Cortnage, M., Pringle A., 2022. Onset of Weight Gain and Health Concerns for Men: Findings from the TAP Programme. Int J Environ Res Public Health, 19(1), pp. 579. doi: 10.3390/ijerph19010579