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1. Social and economic dimensions of food sustainability – a background paper for the Nordic Nutrition Recommendations

2. Is time-restricted eating a robust eating regimen during periods of disruptions in daily life? A qualitative study of perspectives of people with overweight during COVID-19

3. Patient profiling for success after weight loss surgery (GO Bypass study): An interdisciplinary study protocol

4. Instrumentalization of Eating Improves Weight Loss Maintenance in Obesity

5. Variations in the Prevalence of Obesity Among European Countries, and a Consideration of Possible Causes

6. Monitoring the Normal Body: Ideals and Practices among Normal-Weight and Moderately Overweight People

8. Determinants of appetite ratings: the role of age, gender, BMI, physical activity, smoking habits, and diet/weight concern1 At the time of the study, Anne Flint was employed at the Department of Human Nutrition, The Royal Veterinary and Agricultural University, Copenhagen.

9. Obesity as a Showcase for Transdisciplinary Research

10. Overall survival following heterogeneous FDG-guided dose-escalation for locally advanced NSCLC in the international phase III NARLAL2 trial.

13. 3531: The NARLAL II trial: First results on loco-regional control in stage 3 NSCLC

15. Linking socioeconomic disadvantage to healthiness of food practices: Can a practice‐theoretical perspective sharpen everyday life analysis?

19. What happens after a weight loss intervention? A qualitative study of drivers and challenges of maintaining time-restricted eating among people with overweight at high risk of type 2 diabetes

20. 576-P: Maintenance of Time-Restricted Eating in Daily Life to Lose Weight and Lower Risk of Type 2

22. Factors Associated with Favorable Changes in Food Preferences After Bariatric Surgery

23. Food as a commodity, human right or common good

24. Factors Associated with Favorable Changes in Food Preferences After Bariatric Surgery

25. Watching, keeping and squeezing time to lose weight: Implications of time-restricted eating in daily life

26. The Food We Eat

30. Naturalness as a safe haven: parental consumption practices and the management of risk

31. Surveillance With PET/CT and Liquid Biopsies of Stage I-III Lung Cancer Patients After Completion of Definitive Therapy: A Randomized Controlled Trial (SUPER)

32. Contrasting Approaches to Food Education and School Meals

33. Working with a fractional object: enactments of appetite in interdisciplinary work in anthropology and biomedicine

34. Adapting to financial pressure on household food budgets in Denmark:Associations with life satisfaction and dietary health

35. Predictors of weight loss after bariatric surgery-a cross-disciplinary approach combining physiological, social, and psychological measures

37. Surveillance With PET/CT and Liquid Biopsies of Stage I-III Lung Cancer Patients After Completion of Definitive Therapy:A Randomized Controlled Trial (SUPER)

38. The Diet-related GHG Index: construction and validation of a brief questionnaire-based index

39. Measuring the impact of classmates on children’s liking of school meals

40. Contributors

41. Eating and Drinking in Four Nordic Countries: Recent Changes

42. Eating practices and dietary health

43. Are family meals declining? The example of Denmark

44. Making the Most of Less

45. Who is Cooking Dinner?

46. Monitoring the Normal Body: Ideals and Practices among Normal-Weight and Moderately Overweight People

47. School meal sociality or lunch pack individualism? Using an intervention study to compare the social impacts of school meals and packed lunches from home

48. Treatment decision making after introduction of PD-L1 reflex testing in NSCLC up front

49. The Taste of ‘the End of the Month’, and How to Avoid It: Coping with Restrained Food Budgets in a Scandinavian Welfare State Context

50. The consequences of unemployment on diet composition and purchase behaviour: a longitudinal study from Denmark

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