448 results on '"Dean, Moira"'
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2. Cooking using social media: young Brazilian adults’ interaction and practices
3. Consumer perception and understanding of the risks of antibiotic use and antimicrobial resistance in farming
4. Food safety and convenience meals: consumers' actual and perceived behaviours – a mixed methods study
5. A model framework to communicate the risks associated with aflatoxins
6. Behaviour change interventions for responsible antimicrobial use on farms
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. Factors influencing pig farmers’ perceptions and attitudes towards antimicrobial use and resistance
12. The effects of nutrition and health claims on the nutrient composition of single and subsequent meal servings
13. A qualitative framework for the assessment of culinary recipes’ healthiness
14. Consumers' perceptions and willingness to purchase pork labelled ‘raised without antibiotics’
15. Consumer purchase intention towards a quick response (QR) code for antibiotic information: an exploratory study
16. An online survey of dietary quality during complementary feeding; associations with maternal feeding self-efficacy and adherence to dietary recommendations
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. Finding my own way in the kitchen from maternal influence and beyond – A grounded theory study based on Brazilian women's life stories
24. Meal planning by high and low health conscious individuals during a simulated shop in the supermarket: A mixed methods study
25. More Than Organic: Consumer Expectations of Sustainability and Quality. Evidences from a Qualitative Study in Italy
26. CooC11 and CooC7: the development and validation of age appropriate children’s perceived cooking competence measures
27. Engaging with selective dry cow therapy: understanding the barriers and facilitators perceived by Irish farmers
28. Food environment intervention improves food knowledge, wellbeing and dietary habits in primary school children: Project Daire, a randomised-controlled, factorial design cluster trial
29. Recruiting ‘hard to reach’ parents for health promotion research: experiences from a qualitative study
30. More Than Organic: Consumer Expectations of Sustainability and Quality. Evidences from a Qualitative Study in Italy.
31. Position paper on the need for portion-size education and a standardised unit of measurement
32. Capturing the whole-school food environment in primary schools
33. Factors influencing dairy farmers' antibiotic use: An application of the COM-B model
34. Perceptions of Brazilian young adults about cooking
35. Increasing intention to cook from basic ingredients: A randomised controlled study
36. An evaluation of portion size estimation aids: Consumer perspectives on their effectiveness
37. The impact of video technology on learning: A cooking skills experiment
38. Capturing the whole-school food environment in primary schools
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. Are food-related perceptions associated with meal portion size decisions? A cross-sectional study
45. Additional file 1 of Behaviour change interventions for responsible antimicrobial use on farms
46. Food fraud data collection needs survey
47. Social housing tenants, Climate Change and sustainable living: A study of awareness, behaviours and willingness to adapt
48. Consumer perception and understanding of the risks of antibiotic use and antimicrobial resistance in farming
49. The Power of Suggestion: Subjective Satiety Is Affected by Nutrient and Health-Focused Food Labelling with No Effect on Physiological Gut Hormone Release
50. An innovative food system approach to diversifying protein intake: Protein‐I: Shared Island sustainable healthy nutrition
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