Dr Simon Bowles MMedSci, MRes, PhD
Lecturer in Nutrition
Summary
I was appointed as a full-time Lecturer in Nutrition at Sheffield Hallam University in June 2018 and became Senior Lecturer in 2020.
My research interests are nutrition and bone health, with particular interest in vitamin D. I was Chief Investigator on a National Osteoporosis Society funded clinical trial at the University of Sheffield that investigated why some people fall more frequently after receiving a large one-off dose of vitamin D.
Previously, I have worked on a Department of Health funded project which aimed to understand the potential causes and consequences of low vitamin D levels in obesity. I have also worked as a Research Project Manager and Bone Densitometry Technician at the University of Sheffield.
About
I was appointed as a full-time Lecturer in Nutrition at Sheffield Hallam University in June 2018 and became Senior Lecturer in 2020.
My research interests are nutrition and bone health, with particular interest in vitamin D. I was Chief Investigator on a National Osteoporosis Society funded clinical trial at the University of Sheffield that investigated changes to vitamin D metabolites in postmenopausal in response to bolus doses of vitamin D. The study aimed to elucidate the underlying mechanism for why some people fall more frequently after receiving a large dose vitamin D. This study formed the basis of my PhD.
Previously, I have worked on a Department of Health funded Policy Research Program (PRP) project which aimed to understand the potential causes and consequences of low vitamin D levels in obesity.
I have also worked on a project with a local professional football team investigating the vitamin D status of their players.
I have also worked as a Research Project Manager and Bone Densitometry Technician at the University of Sheffield. In this role I was responsible for several research studies which aim to better characterise the rare bone disease hypophosphatasia.
Teaching
Department of Service Sector Management
College of Business, Technology and Engineering
Subject area
Food and Nutrition
Courses taught
BSc Food and Nutrition
BSc Human Nutrition and Health
MSc Food and Nutrition Sciences
MSc Nutrition with Public Health Management
Modules taught
I have taught on a wide range of modules:
Nutrition Through the Lifecycle (Level 5)
Physiology and Biochemistry of Health and Disease (Level 5)
Academic Research Skills (Level 5)
Physical Activity and Health (Level 5)
Global Issues in Nutrition and Health (Level 6)
Food and Nutrition Research Project (level 6)
Research methods (Level 7)
Work-related Learning (Level 7)
Life-Course Approach to Nutrition (Level 7)
Dissertation (level 7)
Research
- Health Research Institute
Current research
I am currently involved in a number of research projects:
A comparative study of vitamin D status, dietary vitamin D intake, supplementation use and habitual sunlight exposure in UK-dwelling South Asians and Caucasian
The effect of feeding and exercise on bone turnover markers (AWRC affiliated)
The impact of food insecurity on families attending the complexities of excess weight clinic (Funded by the Sheffield Children's Hospital Research and Innovation Fund)
An NIHR funded project that aims to understand the scale and scope of 'Dark Kitchens' within the North of England, and explore how these businesses could be identified and managed in line with council priorities.
Selected research
My recent publications are:
Schwartz, J. B., Gallagher, C., Jorde, R., Berg, V., Walsh, J., Eastell, R., Evans, A.L., Bowles, S., Naylor, K. E., Jones K. S., I. Schoenmakers, M. Holick, E. Orwoll, C., Nielson, M. Kaufman, G., Jones, R., Bouillon, J. Lai, D. Verotta, D., & Bikle D. (2018) Determination of free 25(OH)D concentrations and their relationships to total 25(OH)D in multiple clinical populations. The Journal of Clinical Endocrinology and Metabolism, DOI: 10.1210/jc.2018-00295
Walsh, J. S., Bowles, S., & Evans, A.L. (2017). Vitamin D in Obesity. Current Opinions in Endocrinology Diabetes & Obesity, 24, 389-394.
Walsh, J. S., Evans, A.L., Bowles, S., Naylor, K .E., Jones, S. I., Schoenmakers, R. M. Jacques &. Eastell R. (2016). Free 25-hydroxyvitamin D is low in obesity, but there are no adverse associations with bone health. American Journal of Clinical Nutrition, 103, 1465-1471.
Collaborators and sponsors
Sheffield Children's Hospital Research and Innovation Fund
National Institute for Health Research (NIHR)
Advanced Wellbeing Research Centre
Anglia Ruskin University
Publications
Key Publications
Schwartz, J.B., Gallagher, C., Jorde, R., Berg, V., Walsh, J., Eastell, R., ... Bikle, D. (2018). Determination of free 25(OH)D concentrations and their relationships to total 25(OH)D in multiple clinical populations. Journal of Clinical Endocrinology & Metabolism. http://doi.org/10.1210/jc.2018-00295
Walsh, J.S., Bowles, S., & Evans, A.L. (2017). Vitamin D in obesity. Current Opinion in Endocrinology & Diabetes and Obesity, 24 (6), 389-394. http://doi.org/10.1097/med.0000000000000371
Walsh, J.S., Evans, A., Bowles, S., Naylor, K.E., Jones, K.S., Schoenmakers, I., ... Eastell, R. (2016). Free 25-hydroxyvitamin D is low in obesity, but there are no adverse associations with bone health. The American Journal of Clinical Nutrition, 103 (6), 1465-1471. http://doi.org/10.3945/ajcn.115.120139
Journal articles
Flint, M., Bowles, S., Paxman, J., & Lynn, T. (2025). Bridging the “chasm”: identifying factors to accelerate the adoption of plant-based meat alternative products. Frontiers in Sustainable Food Systems, 9. http://doi.org/10.3389/fsufs.2025.1637567
Nield, L., Burgoine, T., Lake, A., Moore, H., Soon-Sinclair, J., Adams, J., ... Beaumont, J. (2025). What are “dark kitchens”? A consensus definition from public, local authority, business and academic stakeholders in the United Kingdom. Perspectives in Public Health. https://journals.sagepub.com/doi/10.1177/17579139251371997
Flint, M., Leroy, F., Bowles, S., Lynn, T., & Paxman, J. (2025). ‘Meating’ consumer expectations: more work required to improve acceptability of plant-based meat alternative products. International Journal of Gastronomy and Food Science, 39. http://doi.org/10.1016/j.ijgfs.2025.101102
Nield, L., Martin, H., Wall, C., Pearce, J., Rundle, R., Bowles, S., ... Beaumont, J.D. (2024). Consumer knowledge of and engagement with traditional takeaway and dark kitchen food outlets. NIHR Open Research, 4. http://doi.org/10.3310/nihropenres.13735.1
Miu, E., Rendell, L., Bowles, S., Boyd, R., Cownden, D., Enquist, M., ... Lala, K.N. (2024). The refinement paradox and cumulative cultural evolution: Complex products of collective improvement favor conformist outcomes, blind copying, and hyper-credulity. PLoS computational biology, 20 (9), e1012436. http://doi.org/10.1371/journal.pcbi.1012436
Bowles, S., Jacques, R., Hill, T., Walsh, J., & Eastell, R. (2024). Effects of High Dose Bolus Cholecalciferol on Free Vitamin D Metabolites, Bone Turnover Markers and Physical Function. Nutrients, 16 (17). http://doi.org/10.3390/nu16172888
Bowles, S., Basu, S., Ranchordas, M., Simper, T., & Lynn, T. (2023). Circulating total 25(OH)D and calculated free 25(OH)D inprofessional academy footballers at a northerly latitude in the UK. Biology of Sport, 41 (2), 201-208. http://doi.org/10.5114/biolsport.2024.131822
Nield, L., & Bowles, S.D. (2023). Assessment, treatment and prevention of vitamin D deficiency. Nursing standard, 38 (8), 70-77. http://doi.org/10.7748/ns.2023.e12136
Flint, M., Bowles, S., Lynn, A., & Paxman, J.R. (2023). Novel plant-based meat alternatives: future opportunities and health considerations. The Proceedings of the Nutrition Society, 1-36. http://doi.org/10.1017/s0029665123000034
Conference papers
Chetput, S., Nallathambi, A., Bowles, S., Cambridge, J., Chitsazzadeh, A., Gundala, G., ... Rogers, T.G. (2025). Integrating RISC-V SIMT and Scalar Cores: Loosely to Tightly Coupled. In Lecture Notes in Computer Science, (pp. 339-353). Springer Nature Switzerland: http://doi.org/10.1007/978-3-031-73716-9_24
Beaumont, J., Pearce, J., Rundle, R., Bowles, S., Martin, H., Wall, C., ... Nield, L. (2025). Defining, identifying and regulating dark kitchens in the North of England: Perspectives from consumer, local authority and food business stakeholders. [Abstract only]. International Journal of Obesity, 49 (S1), 1-45. http://doi.org/10.1038/s41366-025-01880-9
Nield, L., Burgoine, T., Lake, A., Moore, H., Soon-Sinclair, J., Adams, J., ... Beaumont, J. (2025). Why define? A consensus definition of ‘dark kitchens’: implications for practice [abstract only]. International Journal of Obesity, 49, 1-45. https://www.nature.com/articles/s41366-025-01880-9#Sec211
Beaumont, J., Martin, H., Wall, C., Pearce, J., Rundle, R., Bowles, S., ... Nield, L. (2025). Consumer knowledge of and engagement with traditional takeaway and dark kitchen food outlets [abstract only]. Appetite, 213 (Supp). http://doi.org/10.1016/j.appet.2025.108068
Flint, M., Leroy, F., Bowles, S., Lynn, A., & Paxman, J. (2024). The acceptability and sensory attributes of plant-based burger products under open and closed label conditions [abstract only]. Proceedings of the Nutrition Society, 82 (OCE5), E278. http://doi.org/10.1017/s0029665123003774
Bowles, S. (2022). A comparative study of vitamin D status, dietary vitamin D intake, supplementation use and habitual sunlight exposure in South Asians and Caucasians living in South Yorkshire (UK) – Pilot study (Abstract). Proceedings of the Nutrition Society, 81 (OCE5). http://doi.org/10.1017/s0029665122002245
Simper, T., Lynn, A., Bowles, S., Taylor, L., & Walton-Taylor, L. (2019). Sleep efficiency in a cohort of elite level soccer players [abstract only]. International Journal of Sport Nutrition and Exercise Metabolism, 29 (S1), S1-S16. http://doi.org/10.1123/ijsnem.2019-0057
Bowles, S. (2014). Serum 25(OH)D deficiency in young adults is associated with low dietary vitamin D intake and a shorter 25(OH)D3 half-life. Human Nutrition Research Unit (HNRC).
Walsh, J.S., Evans, A.L., Naylor, K.E., Gossiel, F., Bowles, S., Jacques, R., & Eastell, R. (2014). LOW CIRCULATING 25 HYDROXYVITAMIN D IN OBESITY IS NOT ASSOCIATED WITH LOWER 24-HOUR URINE CALCIUM, HIGHER BONE TURNOVER OR LOWER BONE MINERAL DENSITY. OSTEOPOROSIS INTERNATIONAL, 25, S672-S673.
Walsh, J., Evans, A., Naylor, K., Gossiel, F., Bowles, S., Jacques, R., & Eastell, R. (2014). Low Circulating 25 Hydroxyvitamin D in Obesity is not Associated with Lower 24-hour Urine Calcium, Higher Bone Turnover or Lower Bone Mineral Density. JOURNAL OF BONE AND MINERAL RESEARCH, 29, S353.
Presentations
Bowles, S., Walsh, J., Jacques, R., Richard, E., & Hill, T. (2018). Effect of high dose vitamin D on free 25(OH)D and ionised calcium in vitamin D-deficient postmenopausal women.
Posters
Beaumont, J. (2025). Consumer knowledge of and engagement with traditional takeaway and dark kitchen food outlets. Presented at: British Feeding and Drinking Group (BFDG) Meeting 2025, University of Bristol
Nield, L., Martin, H., Wall, C., Pearce, J., Rundle, R., Bowles, S., ... Beaumont, J.D. (2025). Consumer knowledge of and engagement with traditional takeaway and dark kitchen food outlets.
Nield, L., Martin, H., Wall, C., Pearce, J., Rundle, R., Bowles, S., ... Beaumont, J.D. (2024). Consumer knowledge of and engagement with traditional takeaway and dark kitchen food outlets.
Nield, L., Martin, H., Wall, C., Pearce, J., Rundle, R., Bowles, S., ... Beaumont, J.D. (2024). Consumer knowledge of and engagement with traditional takeaway and dark kitchen food outlets.
Nield, L., Martin, H., Wall, C., Pearce, J., Rundle, R., Bowles, S., ... Beaumont, J.D. (n.d.). Consumer knowledge of and engagement with traditional takeaway and dark kitchen food outlets.
Other publications
Flint, M., Leroy, F., Bowles, S., Lynn, A., & Paxman, J. (2024). The acceptability and sensory attributes of plant-based burger products under open and closed label conditions. Cambridge University Press: http://doi.org/10.1017/S0029665123003774
Postgraduate supervision
Megan Flint - PhD Student (Plant-Based Meat Alternatives: Consumer Perceptions, Nutrient Profile and Satiety)