Showing results (21-30 of 50) with videos related to

Sort By:
Pageof 5
The International Journal of Behavioral Nutrition and Physical Activity|December 15, 2015
Reds are more important than greens: how UK supermarket shoppers use the different information on a traffic light nutrition label in a choice experimentPeter Scarborough, Anne Matthews, Helen Eyles, et al.
Health Psychology : Official Journal of the Division of Health Psychology, American Psychological Association|August 10, 2016
When is an image a health claim? A false-recollection method to detect implicit inferences about products' health benefitsNaomi A Klepacz, Robert A Nash, M Bernadette Egan, et al.
JMIR Public Health and Surveillance|March 23, 2023
Understanding Public Attitudes and Willingness to Share Commercial Data for Health Research: Survey Study in the United KingdomYasemin Hirst, Sandro T Stoffel, Hannah R Brewer, et al.
Appetite|July 9, 2013
Healthful grocery shopping. Perceptions and barriersLynsey E Hollywood, Geraldine J Cuskelly, Michelle O'Brien, et al.
Appetite|August 18, 2020
Front-of-pack images can boost the perceived health benefits of dietary productsChristopher P Delivett, Naomi A Klepacz, Claire V Farrow, et al.
Annals of Nutrition & Metabolism|December 14, 2012
EURRECA/WHO workshop report: 'Deriving Micronutrient Recommendations: Updating Best Practices'Pieter van't Veer, Helmut Heseker, Evangelia Grammatikaki, et al.
Maternal & Child Nutrition|January 5, 2021
Perceived insufficient milk among primiparous, fully breastfeeding women: Is infant crying important?Lisa M Mohebati, Peter Hilpert, Sarah Bath, et al.
BMC Public Health|September 28, 2011
Using 'may contain' labelling to inform food choice: a qualitative study of nut allergic consumersJulie Barnett, Kate Muncer, Jo Leftwich, et al.
Appetite|March 13, 2012
Changing micronutrient intake through (voluntary) behaviour change. The case of folateBirger B Jensen, Liisa Lähteenmäki, Klaus G Grunert, et al.
Appetite|August 29, 2016
Barriers and facilitators to cooking from 'scratch' using basic or raw ingredients: A qualitative interview studyFiona Lavelle, Laura McGowan, Michelle Spence, et al.
Pageof 5