A5035577219- Food Allergy and Anaphylaxis Research
- Consumer Attitudes and Food Labeling
- Vaccine Coverage and Hesitancy
- COVID-19 epidemiological studies
- Food Safety and Hygiene
- Psychology of Moral and Emotional Judgment
- Allergic Rhinitis and Sensitization
- Consumer Behavior in Brand Consumption and Identification
- Food Waste Reduction and Sustainability
- Economic and Environmental Valuation
- SARS-CoV-2 and COVID-19 Research
- Conflict of Laws and Jurisdiction
- Infection Control and Ventilation
- COVID-19 Impact on Reproduction
- Behavioral Health and Interventions
- Dispute Resolution and Class Actions
- Underground infrastructure and sustainability
- Urban Transport and Accessibility
COVID-19 vaccines are widely regarded as an integral component in the UK's pandemic recovery, and a comprehensive distribution strategy will be required to maximise uptake. However, date, there is dearth of research into factors that could lead UK residents' acceptance or rejection vaccines. This study used discrete choice experiment investigate importance vaccine properties, delivery media coverage amplifying attenuating Efficacy was found factor most influenced selection; further, positive...
Large-scale vaccination is fundamental to combatting COVID-19. In March 2021, the UK's programme had delivered vaccines large proportions of older and more vulnerable population groups; however, there was concern that uptake would be lower among young people. This research designed elicit preferences 18-29-year-olds regarding key delivery characteristics assess influence these on intentions get vaccinated, inform planning for this cohort.
Roughly 5% of the UK population report having a food hypersensitivity, which includes both intolerances and allergic reactions,1 60% those (3% population) have immunoglobulin E (IgE)-mediated allergy.2 Hospital admissions for anaphylaxis are increasing3; most deaths due to allergens between 1992 2012 occurred as result being bought from businesses.4 However, qualitative research suggests that customers with allergies may be reluctant actively seek information about allergens.5, 6 Following...
Abstract Many foodborne illness outbreaks originate in food service establishments. We tested two behavioural interventions designed to improve the duration and quality of handwashing. ran a three-armed parallel trial laboratory kitchen, from 7 March 27 May 2022. Participants were n = 195 workers who handle food. randomly allocated participants three groups: Timer – tap-mounted timer that counted seconds while washed their hands; Precommitment agreed five statements on good hand hygiene...
Abstract Background Large-scale vaccination is fundamental to combatting COVID-19. In March 2021, the UK’s programme had delivered vaccines large proportions of older and more vulnerable population groups; however, there was concern that uptake would be lower among young people. This research designed elicit preferences 18-29-year-olds with respect key delivery characteristics. Methods From 25 - 2 April an online sample 2,021 UK adults aged 18-29 years participated in a Discrete Choice...
BackgroundConsumers with food hypersensitivies need information about allergens when dining out, but may be dissuaded from seeking it. Following on a successful feasibility trial, the Food Standards Agency commissioned Behavioural Practice to run full randomised controlled test whether Business Operator (FBO) staff proactively asking would increase customers’ confidence that they have need, comfort ask next time, and their perceptions of safety.MethodsWe ran cluster RCT matched pairs design...