Items where Author is "Cook, J."
Article
Kluczkovski, A., Menezes, C. A., da Silva, J. T. , Bastos, L., Lait, R., Cook, J., Cruz, B., Cerqueira, B., Lago, R. M. R. S., Gomes, A. N., Ladeia, A. M. T., Schmidt Rivera, X., Vianna, N., Reynolds, C. 
ORCID: 0000-0002-1073-7394, Oliveira, R. R. & Bridle, S. L. (2022).
An Environmental and Nutritional Evaluation of School Food Menus in Bahia, Brazil That Contribute to Local Public Policy to Promote Sustainability.
Nutrients, 14(7),
article number 1519.
doi: 10.3390/nu14071519
Kluczkovski, A., Lait, R., Martins, C. , Reynolds, C. ORCID: 0000-0002-1073-7394, Smith, P., Woffenden, Z., Lynch, J., Frankowska, A., Harris, F., Johnson, D., Halford, J. C. G., Cook, J., Tereza da Silva, J., Schmidt Rivera, X., Huppet, J. L., Lord, M., Mclaughlin, J. & Bridle, S. (2021).
Learning in lockdown: Using the COVID‐19 crisis to teach children about food and climate change.
Nutrition Bulletin, 46(2),
pp. 206-215.
doi: 10.1111/nbu.12489
Lambrechts, A. ORCID: 0000-0002-0497-1475, Cook, J., Ludvig, E. A. , Alonso, E. ORCID: 0000-0002-3306-695X, Anns, S., Taylor, M. & Gaigg, S. B. ORCID: 0000-0003-2644-7145 (2020).
Reward devaluation in autistic and adolescents with complex needs: a feasibility study.
Autism Research, 13(11),
pp. 1915-1928.
doi: 10.1002/aur.2388
Kluczkovski, A., Cook, J., Downie, H. F. , Fletcher, A., McLoughlin, L., Markwick, A., Bridle, S. L., Reynolds, C. J. ORCID: 0000-0002-1073-7394, Schmidt Rivera, X., Martindale, W., Frankowska, A., M. Moraes, M., J. Birkett, A., Summerton, S., Green, R., Fennell, J. T., Smith, P., Ingram, J., Langley, I., Yates, L. & Ajagun-Brauns, J. (2020).
Interacting with Members of the Public to Discuss the Impact of Food Choices on Climate Change—Experiences from Two UK Public Engagement Events.
Sustainability, 12(6),
article number 2323.
doi: 10.3390/su12062323
Frankowska, A., Schmidt Rivera, X., Bridle, S. L. , Kluczkovski, A., da Silva, J., Martins, C., Rauber, F., Levy, R. B., Cook, J. & Reynolds, C. ORCID: 0000-0002-1073-7394 (2020).
How home cooking methods and appliances affect the GHG emissions of food.
Nature Food, 1(12),
pp. 787-791.
doi: 10.1038/s43016-020-00200-w
Book
Anderson, J., Simpson, A., Essen, C. , Clark, M., Cook, J., Edwards, L., Fox, L., Light, I., MacMahon, A., Malihi-Shoja, L., Patel, R., Samociuk, S., Tang, L. & Westerby, N. (2009). Involving Service Users and Carers in Education: The Development Worker Role: Guidelines for Higher Education Institutes. Mental Health in Higher Education.