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Nutrition from a climate change perspective

Proceedings of the Nutrition Society, 2019-08, Vol.78 (3), p.380-387

2019

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Social, temporal and situational influences on meat consumption in the UK population

Appetite, 2019-07, Vol.138, p.1-9

2019

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No effect of lunar cycle on the energy or macronutrient intakes of adults

Proceedings of the Nutrition Society, 2020, Vol.79 (OCE3), Article E730

2020

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Modelling the associations between fat-free mass, resting metabolic rate and energy intake in the context of total energy balance

International Journal of Obesity, 2016-02, Vol.40 (2), p.312-318

2016

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Changes in diet associated greenhouse gas emissions and diet quality of consumers in Scotland between 2007 and 2012

Proceedings of the Nutrition Society, 2018, Vol.77 (OCE4), Article E191

2018

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Prevalence of low-energy reporting in the 1930s

Proceedings of the Nutrition Society, 2020, Vol.79 (OCE3), Article E732

2020

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Social deprivation is associated with poorer adherence to healthy eating dietary goals: analysis of household food purchases

Journal of public health (Oxford, England), 2018-03, Vol.40 (1), p.e8-e15

2018

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Modelling the effects of social networks in interventions aimed at reducing meat consumption using a social simulation

Proceedings of the Nutrition Society, 2020, Vol.79 (OCE3), Article E783

2020

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Problems in identifying predictors and correlates of weight loss and maintenance: implications for weight control therapies based on behaviour change

Obesity reviews, 2011-09, Vol.12 (9), p.688-708

2011

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The cost of healthy and sustainable diets as purchased by consumers in Scotland

Proceedings of the Nutrition Society, 2018, Vol.77 (OCE4), Article E118

2018

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The UK's reliance on imports from the EU for nutrition security

Proceedings of the Nutrition Society, 2020, Vol.79 (OCE3), Article E731

2020

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Energy density, diet composition and palatability: influences on overall food energy intake in humans

Physiology & behavior, 2004-07, Vol.81 (5), p.755-764

2004

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Consumers’ ability to match foods to the eatwell plate

Proceedings of the Nutrition Society, 2016, Vol.75 (OCE3), Article E166

2016

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Cross talk between physical activity and appetite control: does physical activity stimulate appetite?

Proceedings of the Nutrition Society, 2003-08, Vol.62 (3), p.651-661

2003

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Nutrition security and the importance of international trade to meet population-level energy and nutrient requirements

Proceedings of the Nutrition Society, 2018, Vol.77 (OCE4), Article E192

2018

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Dietary patterns of households in Scotland: Differences by level of deprivation and associations with dietary goals

Nutrition and health (Berkhamsted), 2018-03, Vol.24 (1), p.29-35

2018

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Assessing compliance with healthy eating recommendations for food groups: comparison of a food frequency questionnaire and diet diary

Proceedings of the Nutrition Society, 2015, Vol.74 (OCE3), Article E187

2015

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Impact of disaggregation of composite foods on estimates of Eatwell plate proportions in the diets of adults in Scotland

Proceedings of the Nutrition Society, 2015, Vol.74 (OCE3), Article E188

2015

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Resistance and susceptibility to weight gain: Individual variability in response to a high-fat diet

Physiology & behavior, 2005-12, Vol.86 (5), p.614-622

2005

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Plausible self-reported dietary intakes in a residential facility are not necessarily reliable

European journal of clinical nutrition, 2016-01, Vol.70 (1), p.130-135

2016

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Rate and extent of compensatory changes in energy intake and expenditure in response to altered exercise and diet composition in humans

American journal of physiology. Regulatory, integrative and comparative physiology, 2004-02, Vol.286 (2), p.350-R358

2004

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Assessing the relative validity of the Scottish Collaborative Group Food Frequency Questionnaire compared with 7-day weighed food records

Proceedings of the Nutrition Society, 2015, Vol.74 (OCE3), Article E200

2015

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Is “home cooked” healthier and cheaper than ready meals?

Proceedings of the Nutrition Society, 2015, Vol.74 (OCE1), Article E90

2015

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Greenhouse gas emissions associated with sustainable diets in relation to climate change and health

Proceedings of the Nutrition Society, 2015, Vol.74 (OCE5), Article E351

2015

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Using food intake records to estimate compliance with the Eatwell Plate dietary guidelines

Journal of human nutrition and dietetics, 2016-04, Vol.29 (2), p.262-268

2016

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Nutrition from a climate change perspective

Social, temporal and situational influences on meat consumption in the UK population

No effect of lunar cycle on the energy or macronutrient intakes of adults

Modelling the associations between fat-free mass, resting metabolic rate and energy intake in the context of total energy balance

Changes in diet associated greenhouse gas emissions and diet quality of consumers in Scotland between 2007 and 2012

Prevalence of low-energy reporting in the 1930s

Social deprivation is associated with poorer adherence to healthy eating dietary goals: analysis of household food purchases

Modelling the effects of social networks in interventions aimed at reducing meat consumption using a social simulation

Problems in identifying predictors and correlates of weight loss and maintenance: implications for weight control therapies based on behaviour change

The cost of healthy and sustainable diets as purchased by consumers in Scotland

The UK's reliance on imports from the EU for nutrition security

Energy density, diet composition and palatability: influences on overall food energy intake in humans

Consumers’ ability to match foods to the eatwell plate

Cross talk between physical activity and appetite control: does physical activity stimulate appetite?

Nutrition security and the importance of international trade to meet population-level energy and nutrient requirements

Dietary patterns of households in Scotland: Differences by level of deprivation and associations with dietary goals

Assessing compliance with healthy eating recommendations for food groups: comparison of a food frequency questionnaire and diet diary

Impact of disaggregation of composite foods on estimates of Eatwell plate proportions in the diets of adults in Scotland

Resistance and susceptibility to weight gain: Individual variability in response to a high-fat diet

Plausible self-reported dietary intakes in a residential facility are not necessarily reliable

Rate and extent of compensatory changes in energy intake and expenditure in response to altered exercise and diet composition in humans

Assessing the relative validity of the Scottish Collaborative Group Food Frequency Questionnaire compared with 7-day weighed food records

Is “home cooked” healthier and cheaper than ready meals?

Greenhouse gas emissions associated with sustainable diets in relation to climate change and health

Using food intake records to estimate compliance with the Eatwell Plate dietary guidelines

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