Penny Bullion-Peters

Biography

Penny has a multidisciplinary background spanning nutrition, health and culinary practice. She holds a BSc (Hons) in Sports and Exercise Science and an MSc in Nutrition in Practice, and is a Registered Associate Nutritionist (ANutr) with the Association for Nutrition. Her academic and professional work centres on translating nutrition science and public health guidance into practical, developmentally appropriate food decisions for children and families.

In her academic role, Penny designed and created the food and nutrition curriculum and learning materials across the Norland diploma, alongside developing the food and nutrition specialist strand for Norland’s MA. The MA strand uses food and everyday feeding practices as a critical lens through which to explore policy, family life and professional judgement within early childhood education and care. It moves beyond skills-based nutrition teaching to examine food as a relational and value‑laden aspect of practice.

Drawing on her experience as a classically trained head chef, teacher and lecturer, Penny integrates culinary expertise with nutrition knowledge to create applied, evidence‑informed learning experiences. Her teaching highlights the complex relationship between food, health, behaviour and environment, with particular attention to feasibility and everyday decision‑making in caregiving contexts.

Her research interests sit at the intersection of childhood nutrition, public health policy and structural inequality. She is particularly interested in how social, environmental and historical influences shape perceptions, feeding practices and children’s dietary experiences.