A5015379361- Obesity, Physical Activity, Diet
- Consumer Attitudes and Food Labeling
- Organic Food and Agriculture
- Nutritional Studies and Diet
- Food Safety and Hygiene
- Food Waste Reduction and Sustainability
- Culinary Culture and Tourism
- Eating Disorders and Behaviors
- Food Supply Chain Traceability
- Behavioral Health and Interventions
- Sensory Analysis and Statistical Methods
- Child Nutrition and Feeding Issues
- Nutrition, Health and Food Behavior
- Identification and Quantification in Food
- Animal Behavior and Welfare Studies
- Risk Perception and Management
- Consumer Behavior in Brand Consumption and Identification
- Agriculture Sustainability and Environmental Impact
- Environmental Education and Sustainability
- Environmental Sustainability in Business
- Breastfeeding Practices and Influences
- Global Public Health Policies and Epidemiology
- Genetically Modified Organisms Research
- Psychological Well-being and Life Satisfaction
- Food Security and Health in Diverse Populations
Queen's University Belfast
2016-2025
National University of Ireland
2023
Massachusetts General Hospital
2023
Queens University
2019-2021
University of Newcastle Australia
2019-2021
Monash University
2018
The University of Melbourne
2018
Ollscoil na Gaillimhe – University of Galway
2018
Ecologie & Evolution
2003-2015
University of Surrey
2006-2008
This study examined the impact of moral norms, self‐identity, and past behavior on intention to buy organic tomatoes tomato sauce, using theory planned (TPB). The questionnaire, which included measures attitudes, subjective norm, perceived behavioral control, behavior, self‐identity was completed by approximately 500 people for each food. Multiple regressions showed that both foods, norms added significantly prediction over above other variables, even when effect included. There some...
This study used the theory of planned behavior (TPB) to examine impact moral concerns on intention buy organic apples and pizza. Initially, beliefs were elicited from a group 30 people using combination traditional TPB elicitation technique supplemented by direct questioning about emotions associated with behavior. The questionnaire—which included measures behavioral beliefs, attitudes, subjective norm, perceived control, norms (worded both positively negatively)—was completed 281 people....
Abstract Objective To investigate the influences of resources and food-related goals on variety food choice among older people. Design A questionnaire-based survey in eight European countries: Poland, Portugal, United Kingdom, Germany, Sweden, Denmark, Italy Spain. Subjects Participants ( n 3200) were above 65 years age living their own homes. The samples quota samples, groups fifty each country, based gender, circumstances, reflecting diversity national populations education, income...
Aim To explore the views of individuals recently diagnosed with type 2 diabetes in relation to self-management dietary intake and physical activity, compare these health professionals (HPs).Diabetes education has become a priority area primary secondary care, many programmes are now embedded within patient's care package. There few contemporaneous explorations patients' about lifestyle self-management. Such research is vital order identify areas that require further support, refinement or...
Food fraud is an intentional act for economic gain. It poses a risk to food integrity, the economy, public health and consumers' ethics. Seafood one commodity which has endured extensive fraudulent activity owing its increasing consumer demand, resource limitations, high value complex supply chains. essential that these opportunities are revealed, evaluated countermeasures mitigation assigned. This can be achieved through mapping of seafood chains identifying vulnerability analysis critical...
Cooking skills are increasingly included in strategies to prevent and reduce chronic diet-related diseases obesity. While cooking interventions target all age groups (Child, Teen Adult), the optimal for learning these on: 1) retention, 2) practices, 3) attitudes, 4) diet quality 5) health is unknown. Similarly, although source of has been previously studied, differences from different sources not considered. This research investigated associations with aforementioned five factors.A...
With the increase use of convenience food and eating outside home environment being linked to obesity epidemic, need assess monitor individuals cooking skills is key help intervene where necessary promote usage these skills. Therefore, this research aimed develop validate a measure for one skills, that are clearly described, relatable, user-friendly, suitable different types studies, applicable across all sociodemographic levels.Two measures were developed in light literature expert opinion...
COVID-19 has led to dramatic societal changes. Differing movement restrictions across countries have affected changes in consumers’ food practices, with a potentially detrimental impact on their health and systems. To investigate this, this research explored practices during the initial phase assessed of location these A sample 2360 adults from three continents (Island Ireland (IOI), Great Britain (GB), United States (USA), New Zealand (NZ)) were recruited for cross-sectional online survey...
Interventions to increase cooking skills (CS) and food (FS) as a route improving overall diet are popular within public health. This study tested comprehensive model of quality by assessing the influence socio-demographic, knowledge- psychological-related variables alongside perceived CS FS abilities. The correspondence two measures further validated Eating Choices Index (ECI) for use in quantitative research. A cross-sectional survey was conducted quota-controlled nationally representative...
Regulation of food systems exists to ensure safety and enhance consumer confidence in the which they purchase consume. However, some regulatory fail instil public confidence. In China for example, trust domestic system is low as a consequence multiple high-profile scandals, many linked fraud. Fraud occurs when intentionally adulterated economic gain may, but not always, pose risk food. Food authenticity quality may also be compromised. The focus this research relates how Chinese consumers...
Abstract Due to complex, valuable, and often extremely opaque supply chains, seafood is a commodity that has experienced high prevalence of food fraud throughout the entirety its logistics network. Fraud detection prevention require an in‐depth understanding chains their vulnerabilities risks so business operators, regulators, other stakeholders can implement practical countermeasures. An analysis historical criminality within sector, product, or country important component not yet been...