Search Results - "Wrieden, W L"

Validity and reliability of a short questionnaire for assessing the impact of cooking skills interventions by Barton, K. L., Wrieden, W. L., Anderson, A. S.

“…Background:  Food skills programmes are widely used as a means to improve confidence in food preparation, the use of basic food skills and food selections…”
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Validity and reliability testing of a short questionnaire developed to assess consumers’ use, understanding and perception of food labels by Mackison, D, Wrieden, W.L, Anderson, A.S

“…Background: Food labels may have an important function in communicating nutrition information and have considerable potential to influence food choice and…”
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Making an informed choice in the catering environment: what do consumers want to know by Mackison, D, Wrieden, W.L, Anderson, A.S

“…Eating outside the home is common in the UK, but it remains difficult for consumers to make informed choices based on menu information. The present study…”
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Factors that affect the food choices made by girls and young women, from minority ethnic groups, living in the UK by Lawrence, J. M., Devlin, E., Macaskill, S., Kelly, M., Chinouya, M., Raats, M. M., Barton, K. L., Wrieden, W. L., Shepherd, R.

“…Background  Lower birth weight, often found in infants from minority ethnic groups, may be partly because of the disproportionate representation of ethnic…”
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Plasma vitamin C and food choice in the third Glasgow MONICA population survey by Wrieden, Wendy L, Hannah, Mary K, Bolton-Smith, Caroline, Tavendale, Roger, Morrison, Caroline, Tunstall-Pedoe, Hugh

“…STUDY OBJECTIVE To determine the contribution of different foods to the estimated intakes of vitamin C among those differing in plasma vitamin C levels, and…”
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development and pilot evaluation of a nutrition education intervention programme for pregnant teenage women (food for life) by Wrieden, W.L, Symon, A

“…Background: A healthy diet in pregnancy is important for both maternal and infant health but this may be difficult to achieve particularly for groups such as…”
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The value and awareness of a community kitchen resource in Huntly, Aberdeenshire, a semi rural town: a qualitative analysis by Wrieden, W. L., Reid, K.

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Choosing the best method to estimate the energy density of a population using food purchase data by Wrieden, W. L., Armstrong, J., Anderson, A. S., Sherriff, A., Barton, K. L.

“…Background Energy density (ED) is a measure of the energy content of a food component or diet relative to a standard unit of weight. Widespread variation in ED…”
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Children's estimates of food portion size: the development and evaluation of three portion size assessment tools for use with children by Foster, E., Matthews, J. N. S., Lloyd, J., Marshall, L., Mathers, J. C., Nelson, M., Barton, K. L., Wrieden, W. L., Cornelissen, P., Harris, J., Adamson, A. J.

“…A number of methods have been developed to assist subjects in providing an estimate of portion size but their application in improving portion size estimation…”
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Estimation of portion size in children's dietary assessment: lessons learnt by Foster, E, Adamson, A.J, Anderson, A.S, Barton, K.L, Wrieden, W.L

“…Background/Objectives: Assessing the dietary intake of young children is challenging. In any 1 day, children may have several carers responsible for providing…”
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Workshop 3: Novel approaches for estimating portion sizes by Wrieden, W L, Momen, N C

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Proportions of different types of fat consumed by the Scottish population: 2001–2010 by Barton, K. L., Wrieden, W. L., Armstrong, J., Sherriff, A., Anderson, A. S.

“…UK Living Costs and Food Survey (LCF) (Expenditure and Food Survey (EFS) until 2008) household food purchase data for Scotland was analysed to estimate total,…”
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Evaluation of NHS referral of postnatal women to a commercial, community-based lifestyle modification programme by Wrieden, W. L., Williams, H., Thompson, J., Mcfarlane, G., Barnett, C., Hellman, Z.

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Increasing fast food portion sizes: myth or reality? by Doody, R., Wrieden, W. L., Barton, K. L.

“…[...] there is no firm evidence that portion sizes of burgers, pizzas and sandwiches available from the most popular fast food outlets have increased in size…”
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The challenge of dietary change – insights from national food purchase data by Barton, K. L., Wrieden, W. L., Armstrong, J., Sherriff, A., Anderson, A. S.

“…(ProQuest: ... denotes non-US-ASCII text omitted.) Trends in population food and nutrient intakes towards the evidence based Scottish Dietary Targets…”
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Cost of the Scottish diet is related to energy density: analysis from the Expenditure and Food Survey by Wrieden, W. L., Barton, K. L., Armstrong, J., Sherriff, A.

“…Data for Scotland from the UK Expenditure and Food Survey (EFS) (now the Living Costs and Food module of the Integrated Household Survey) was pooled from 2001…”
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Who performs better? An objective assessment of consumers ability to perform food label-based, nutrition information assessments by Mackison, D., Anderson, A. S., Wrieden, W. L.

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Consumer preference for energy, fat, salt and ingredient information in catering outlets by Mackison, D., Anderson, A. S., Wrieden, W. L.

“…[...] British consumers are interested in obtaining energy, fat and ingredient information at catering outlets and further research should address the…”
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Meat consumption in Scotland: analysis from the Expenditure and Food Survey by Barton, K. L., Wrieden, W. L., Armstrong, J., Sherriff, A.

“…[...] current intakes are higher than desirable for cancer prevention based on the WCRF recommendations…”
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Validity and reliability testing of a short questionnaire developed to assess consumers' use, understanding and perception of food labels by Mackison, D., Anderson, A. S., Wrieden, W. L.

“…[...] this questionnaire is a suitable tool for assessing consumers' use, understanding and perception of food labels…”
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