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Items where Subject is "TX Home economics"

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Number of items at this level: 33.

A

Akinola, R., Pereira, L. ORCID: 0000-0002-4996-7234, Mabhaudhi, T., de Bruin, F-M. and Rusch, L. (2020). A Review of Indigenous Food Crops in Africa and the Implications for more Sustainable and Healthy Food Systems. Sustainability, 12(8), 3493.. doi: 10.3390/su12083493

B

Baker, S.A. ORCID: 0000-0002-4921-2456 and Walsh, M.J. (2018). How men are embracing ‘clean eating’ posts on Instagram. The Conversation,

Baker, S.A. ORCID: 0000-0002-4921-2456 and Walsh, M.J. (2020). You are what you Instagram: clean eating and the symbolic representation of food. In: Digital Food Cultures. (pp. 53-68). Abingdon, UK: Routledge. ISBN 9781138392595

C

Caraher, M. ORCID: 0000-0002-0615-839X (2019). Home Economics—A personal reflection on 30 years of work, friendships and the future. Journal of the Home Economics Institute of Australia, 25(2),

Caraher, M. ORCID: 0000-0002-0615-839X (2019). New food strategy for England. BMJ, 366, 5711.. doi: 10.1136/bmj.l5711

Caraher, M. ORCID: 0000-0002-0615-839X and Davison, R. (2019). The normalisation of Food Aid: What happened to feeding people well?. Emerald Open Research, 1(3), doi: 10.12688/emeraldopenres.12842.1

Caraher, M., Wu, M., Seeley, A. and Lloyd, S. (2013). When chefs adopt a school? An evaluation of a cooking intervention in English primary schools. Appetite, 62, pp. 50-59. doi: 10.1016/j.appet.2012.11.007

D

Defeyter, G., Stretesky, P., Long, M., Furey, S., Reynolds, C. ORCID: 0000-0002-1073-7394, Dodds, A., Porteous, D., Mann, E.J., Stretesky, C., Kemp, A., Fox, J. and McAnallen, A. (2020). Food Insecurity and Lived Experience of Students (FILES). London, UK: Parliament.

F

Fanzo, J., Hawkes, C. ORCID: 0000-0002-5091-878X, Udomkesmalee, E., Afshin, A., Allemandi, L., Assery, O., Baker, P., Battersby, J., Bhutta, Z., Chen, K., Corvalan, C., Di Cesare, M., Dolan, C., Fonseca, J., Grummer-Strawn, L., Hayashi, C., McArthur, J., Rao, A., Rosenzweig, C. and Schofield, D. (2019). 2018 Global Nutrition Report. London, UK: Global Nutrition Report.

G

Gelli, A., Donovan, J., Margolies, A., Aberman, N., Santacroce, M., Chirwa, E., Henson, S. and Hawkes, C. ORCID: 0000-0002-5091-878X (2019). Value chains to improve diets: Diagnostics to support intervention design in Malawi. Global Food Security, doi: 10.1016/j.gfs.2019.09.006

H

Hawkes, C. ORCID: 0000-0002-5091-878X and Parsons, K. (2019). Brief 1: Tackling Food Systems Challenges: The Role of Food Policy. London: Centre for Food Policy.

Hawkes, C. ORCID: 0000-0002-5091-878X, Parsons, K. and Wells, R. ORCID: 0000-0002-0329-2120 (2019). Brief 2: Understanding the food system: Why it matters for food policy. London: Centre for Food Policy.

Hawkes, C. ORCID: 0000-0002-5091-878X, Ruel, M., Salm, L., Sinclair, B. and Branca, F. (2019). Double-Duty Actions: Seizing Program and Policy Opportunities to Address Malnutrition in all its Forms. The Lancet, 395(10218), pp. 142-155. doi: doi.org/10.1016/S0140-6736(19)32506-1

He, H., Reynolds, C. ORCID: 0000-0002-1073-7394, Hadjikakou, M., Holyoak, N. and Boland, J. (2020). Quantification of indirect waste generation and treatment arising from Australian household consumption: a waste input-output analysis. Journal of Cleaner Production, 258, 120935.. doi: 10.1016/j.jclepro.2020.120935

K

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. and 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), 2323.. doi: 10.3390/su12062323

L

Laliotis, I. ORCID: 0000-0002-8206-044X, Mujaheed, S., Stavropoulou, C. ORCID: 0000-0003-4307-1848 and Dimitrios, K. (2019). Retirement and Household Expenditure in Turbulent Times (GreeSE Paper No. 137). London: LSE GreeSE paper series.

M

Marozzo, V., Miceli, G., Raimondo, M. A. and Scopelliti, I. ORCID: 0000-0001-6712-5332 (2019). Effects of Au Naturel Packaging Colors on Willingness to Pay for Healthy Food. Psychology and Marketing, doi: 10.1002/mar.21294

McCloat, A. and Caraher, M. ORCID: 0000-0002-0615-839X (2019). An international review of second-level food education curriculum policy. Cambridge Journal of Education, doi: 10.1080/0305764X.2019.1694641

Murray, S. and Caraher, M. ORCID: 0000-0002-0615-839X (2019). Food Retail and Distribution. In: Lawrence, M. and Friel, S. (Eds.), Healthy and Sustainable Food Systems. (pp. 93-102). Abingdon, UK: Routledge. ISBN 978- 0-8153-9327-6

P

Pereira, L. ORCID: 0000-0002-4996-7234, Bennett, E., Biggs, R., Mangnus, A., Norstrom, A. V., Peterson, G., Raudsepp-Hearne, C., Sellberg, M. and Vervoort, J. (2019). Seeding Change by Visioning Good Anthropocenes. Solutions Journal, 10(3),

Pereira, L. ORCID: 0000-0002-4996-7234, Calderón-Contreras, R., Norström, A. V., Espinosa, D., Willis, J., Guerrero Lara, L., Khan, Z., Rusch, L., Correa Palacios, E. and Pérez Amaya, O. (2019). Chefs as change-makers from the kitchen: indigenous knowledge and traditional food as sustainability innovations. Global Sustainability, 2(3), E16. doi: 10.1017/s2059479819000139

R

Reynolds, C. ORCID: 0000-0002-1073-7394 (2020). Sustainable Gastronomy: the Environmental Impacts of How We Cook Now and How the “Sustainable Diets” Agenda Might Shape How We Cook in the Future?. Paper presented at the Dublin Gastronomy Symposium, 25-29 May 2020, Dublin, Ireland.

Reynolds, C. ORCID: 0000-0002-1073-7394 and Armstrong, B. (2020). London, UK: City, University of London.

Reynolds, C. ORCID: 0000-0002-1073-7394, Isaacs, A., Neve, K., Pereira, L. ORCID: 0000-0002-4996-7234, Sharpe, R. and Wells, R. ORCID: 0000-0002-0329-2120 (2020). London, UK: City, University of London.

Reynolds, C. ORCID: 0000-0002-1073-7394, Schmidt Rivera, X., Frankowska, A., Kluczkovski, A., Bridle, S. L., Martins, C., Akparibo, R., Auma, C., Bridge, G., Armstrong, M. B., Osei-Kwasi, H., Bockarie, T. and Mensah, D. (2020). Cooking as part of a global sustainable food system - a 6 country pilot survey. Poster presented at the Nutrition & Cooking Education Symposium, 12 Jun 2020, Newcastle, Australia.

Reynolds, C. J. ORCID: 0000-0002-1073-7394 (2017). Energy embodied in household cookery: the missing part of a sustainable food system? Part 1: A method to survey and calculate representative recipes. Energy Procedia, 123, pp. 220-227. doi: 10.1016/j.egypro.2017.07.245

Reynolds, C. J. ORCID: 0000-0002-1073-7394 (2017). Energy embodied in household cookery: the missing part of a sustainable food system? Part 2: A life cycle assessment of roast beef and Yorkshire pudding. Energy Procedia, 123, pp. 228-234. doi: 10.1016/j.egypro.2017.07.248

Reynolds, C. J. ORCID: 0000-0002-1073-7394, Buckley, J. D., Weinstein, P. and Boland, J. (2014). Are the Dietary Guidelines for Meat, Fat, Fruit and Vegetable Consumption Appropriate for Environmental Sustainability? A Review of the Literature. Nutrients, 6(6), pp. 2251-2265. doi: 10.3390/nu6062251

Robinson, T. and Lundahl, O. (2019). Voluntary Hysteresis in Food Consumption. Paper presented at the 10th EIASM Interpretive Consumer Research Workshop, 9-10 May 2019, Lyon, France.

S

Spires, M., Berggreen-Clausen, A., Kasujja, F. X., Delobelle, P., Puoane, T., Sanders, D. and Daivadanam, M. (2020). Snapshots of Urban and Rural Food Environments: EPOCH-Based Mapping in a High-, Middle-, and Low-Income Country from a Non-Communicable Disease Perspective. Nutrients, 12(2), 484.. doi: 10.3390/nu12020484

Surgenor, D., Hollywood, L., Furey, S., Lavelle, F., McGowan, L., Spence, M., Raats, M., McCloat, A., Mooney, E., Caraher, M. and Dean, M. (2017). The impact of video technology on learning: A cooking skills experiment. Appetite, 114, pp. 306-312. doi: 10.1016/j.appet.2017.03.037

T

Tapper, K. ORCID: 0000-0001-9097-6311 and Seguias, L. (2020). The effects of mindful eating on food consumption over a half-day period. Appetite, 145, 104495.. doi: 10.1016/j.appet.2019.104495

W

Walshe, M. and Baker, S.A. ORCID: 0000-0002-4921-2456 (2020). Clean Eating and Instagram: Purity, Defilement and the Idealisation of Food. Food, Culture, and Society,

This list was generated on Sat Jul 11 04:19:06 2020 UTC.