448 results on '"Dean, Moira"'
Search Results
2. Consumer perception and understanding of the risks of antibiotic use and antimicrobial resistance in farming
3. A model framework to communicate the risks associated with aflatoxins
4. Behaviour change interventions for responsible antimicrobial use on farms
5. Food safety and convenience meals: consumers' actual and perceived behaviours – a mixed methods study
6. Food fraud threats in UK post-harvest seafood supply chains; an assessment of current vulnerabilities
7. Risk assessments for the dietary intake aflatoxins in food: A systematic review (2016–2022)
8. Understanding the purchase intentions for organic vegetables across EU: a proposal to extend the TPB model
9. Exploring veterinarians' behaviour relating to antibiotic use stewardship on Irish dairy farms using the COM-B model of behaviour change
10. Fun with food - A parent-child community cooking intervention reduces parental fear and increases children's perceived competence
11. Consumer purchase intention towards a quick response (QR) code for antibiotic information: an exploratory study
12. An online survey of dietary quality during complementary feeding; associations with maternal feeding self-efficacy and adherence to dietary recommendations
13. Factors influencing pig farmers’ perceptions and attitudes towards antimicrobial use and resistance
14. The effects of nutrition and health claims on the nutrient composition of single and subsequent meal servings
15. A qualitative framework for the assessment of culinary recipes’ healthiness
16. Consumers' perceptions and willingness to purchase pork labelled ‘raised without antibiotics’
17. Cook Like A Boss: An effective co-created multidisciplinary approach to improving children's cooking competence
18. What consumers want in a sustainability food label: Results from online co-creation workshops in the United Kingdom, Ireland and Denmark
19. Process evaluation of Project Daire: a food environment intervention that impacted food knowledge, wellbeing and dietary habits of primary school children
20. Is the whole more than the sum of its parts? Challenges and opportunities for a holistic consumer-friendly sustainability label on food
21. Guidelines for designing age-appropriate cooking interventions for children: The development of evidence-based cooking skill recommendations for children, using a multidisciplinary approach
22. Comparing Maternal and Paternal Complementary Feeding Practices: Findings From an Online Survey
23. CooC11 and CooC7: the development and validation of age appropriate children’s perceived cooking competence measures
24. Engaging with selective dry cow therapy: understanding the barriers and facilitators perceived by Irish farmers
25. Food environment intervention improves food knowledge, wellbeing and dietary habits in primary school children: Project Daire, a randomised-controlled, factorial design cluster trial
26. Recruiting ‘hard to reach’ parents for health promotion research: experiences from a qualitative study
27. Finding my own way in the kitchen from maternal influence and beyond – A grounded theory study based on Brazilian women's life stories
28. Meal planning by high and low health conscious individuals during a simulated shop in the supermarket: A mixed methods study
29. More Than Organic: Consumer Expectations of Sustainability and Quality. Evidences from a Qualitative Study in Italy
30. More Than Organic: Consumer Expectations of Sustainability and Quality. Evidences from a Qualitative Study in Italy.
31. Capturing the whole-school food environment in primary schools
32. Factors influencing dairy farmers' antibiotic use: An application of the COM-B model
33. Capturing the whole-school food environment in primary schools
34. Position paper on the need for portion-size education and a standardised unit of measurement
35. Increasing intention to cook from basic ingredients: A randomised controlled study
36. Perceptions of Brazilian young adults about cooking
37. An evaluation of portion size estimation aids: Consumer perspectives on their effectiveness
38. The impact of video technology on learning: A cooking skills experiment
39. Barriers and facilitators to cooking from ‘scratch’ using basic or raw ingredients: A qualitative interview study
40. Contested innovation : influence of conflict on perceptions of genetically modified food
41. The seafood supply chain from a fraudulent perspective
42. “GPS in my Salad?” A Mixed Method Study of Consumers’ Perception of Biomarkers in Organic Vegetables
43. Exploring Veterinarians’ Behavior Relating to Antibiotic Use on Dairy Farms Using the COM-B Model of Behaviour Change
44. Consumer perception and understanding of the risks of antibiotic use and antimicrobial resistance in farming
45. The Power of Suggestion: Subjective Satiety Is Affected by Nutrient and Health-Focused Food Labelling with No Effect on Physiological Gut Hormone Release
46. Are food-related perceptions associated with meal portion size decisions? A cross-sectional study
47. Additional file 1 of Behaviour change interventions for responsible antimicrobial use on farms
48. Social housing tenants, Climate Change and sustainable living: A study of awareness, behaviours and willingness to adapt
49. Food fraud data collection needs survey
50. An innovative food system approach to diversifying protein intake: Protein‐I: Shared Island sustainable healthy nutrition
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