148 results on '"Lavelle, Fiona"'
Search Results
2. Fun with food - A parent-child community cooking intervention reduces parental fear and increases children's perceived competence
3. An online qualitative study exploring wants and needs for a cooking programme during pregnancy in the UK and Ireland
4. Cook like a Boss Online: an adapted intervention during the COVID-19 pandemic that effectively improved children’s perceived cooking competence, movement competence and wellbeing
5. Cook Like A Boss: An effective co-created multidisciplinary approach to improving children's cooking competence
6. Process evaluation of Project Daire: a food environment intervention that impacted food knowledge, wellbeing and dietary habits of primary school children
7. Guidelines for designing age-appropriate cooking interventions for children: The development of evidence-based cooking skill recommendations for children, using a multidisciplinary approach
8. CooC11 and CooC7: the development and validation of age appropriate children’s perceived cooking competence measures
9. Food environment intervention improves food knowledge, wellbeing and dietary habits in primary school children: Project Daire, a randomised-controlled, factorial design cluster trial
10. Capturing the whole-school food environment in primary schools
11. Increasing intention to cook from basic ingredients: A randomised controlled study
12. The impact of video technology on learning: A cooking skills experiment
13. Capturing the whole-school food environment in primary schools
14. Barriers and facilitators to cooking from ‘scratch’ using basic or raw ingredients: A qualitative interview study
15. Ultra-processed foods and pregnancy: A qualitative exploration of awareness and use of these products in the UK and Ireland
16. A qualitative exploration of consumers’ perceptions, attitudes and use of smart devices while preparing food in the domestic kitchen.
17. Do Athletes Cook? A systematic scoping review of culinary nutrition in athletes
18. Exploring Experiences of Elite Athletes During and After Pregnancy
19. The effect of online culinary interventions on cooking skills: a systematic review
20. CULINARY SKILLS IN CHILDHOOD AND ADOLESCENCE: A SCOPING REVIEW PROTOCOL
21. Cooking and food skills confidence of team sport athletes in Ireland
22. Food insecurity, food behaviours, wellbeing and diet quality: an exploration during the UK cost of living crisis
23. How Can We Support Healthy Eating in Young Adults with Low Diet Quality? A Survey of Users of the ‘No Money No Time’ Healthy Eating Website
24. A critical review of children's culinary nutrition interventions, the methodologies used and their impact on dietary, psychosocial and wellbeing outcomes
25. The development and validation of a food chain engagement measurement scale
26. Food safety considerations using SMART devices in domestic kitchens
27. Development of the Cook-EdTM Matrix to Guide Food and Cooking Skill Selection in Culinary Education Programs That Target Diet Quality and Health
28. A critical review of children's culinary nutrition interventions, the methodologies used and their impact on dietary, psychosocial and wellbeing outcomes.
29. Food Chain Engagement Measurement Scale
30. Additional file 3 of Food environment intervention improves food knowledge, wellbeing and dietary habits in primary school children: Project Daire, a randomised-controlled, factorial design cluster trial
31. Additional file 6 of Food environment intervention improves food knowledge, wellbeing and dietary habits in primary school children: Project Daire, a randomised-controlled, factorial design cluster trial
32. Additional file 1 of Food environment intervention improves food knowledge, wellbeing and dietary habits in primary school children: Project Daire, a randomised-controlled, factorial design cluster trial
33. Additional file 5 of Food environment intervention improves food knowledge, wellbeing and dietary habits in primary school children: Project Daire, a randomised-controlled, factorial design cluster trial
34. Additional file 7 of Food environment intervention improves food knowledge, wellbeing and dietary habits in primary school children: Project Daire, a randomised-controlled, factorial design cluster trial
35. Additional file 4 of Food environment intervention improves food knowledge, wellbeing and dietary habits in primary school children: Project Daire, a randomised-controlled, factorial design cluster trial
36. From the pandemic to the pan: the impact of COVID-19 on parental inclusion of children in cooking activities: a cross-continental survey
37. Development of the Cook-Ed TM Matrix to Guide Food and Cooking Skill Selection in Culinary Education Programs That Target Diet Quality and Health.
38. Assessing differences in levels of food trust between European countries
39. CooC11 and CooC7: The development and validation of age appropriate children’s perceived Cooking Competence measures
40. Food Agency in the United States: Associations with Cooking Behavior and Dietary Intake
41. Changes in Consumers’ Food Practices during the COVID-19 Lockdown, Implications for Diet Quality and the Food System: A Cross-Continental Comparison
42. Impact of preconception, pregnancy, and postpartum culinary nutrition education interventions: a systematic review
43. From the pandemic to the pan: the impact of COVID-19 on parental inclusion of children in cooking activities: a cross-continental survey.
44. CooC11 and CooC7: The Development and Validation of Age Appropriate Children’s Perceived Cooking Competence Measures
45. Cook-EdTM: A Model for Planning, Implementing and Evaluating Cooking Programs to Improve Diet and Health
46. The development and validation of a toolkit to measure consumer trust in food
47. Food Agency in the United States: Associations with Cooking Behavior and Dietary Intake
48. Primary school-based food environment intervention for improved behaviour, food knowledge and dietary habits: results from Project Daire, a randomised-controlled, factorial design cluster trial evaluation
49. Childhood involvement in family food preparation and shopping and attitudes towards food: baseline results from Project Daire
50. Diet quality is more strongly related to food skills rather than cooking skills confidence: Results from a national cross‐sectional survey
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