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- 15-03 Food, risk and place: agency and negotiations of young people with food allergy
- 15-02 Sugar: spinning a web of influence
- 15-02 Energy drink consumption is associated with unhealthy dietary behaviours among college youth
- 14-12 Associations between breakfast eating habits and health-promoting lifestyle, suboptimal health status in Southern China
- 14-11 Nutrition label use mediates the positive relationship between nutrition knowledge and attitudes towards healthy eating with dietary quality among university students in the UK
- 14-11 Motives for eating tasty foods associated with binge-eating. Results from a student and a weight-loss seeking population
- 14-11 Consumption of whole grains in French children, adolescents and adults
- 14-11 Systematic review and meta-analysis of the effect of increased vegetable and fruit consumption on body weight and energy intake
- 14-11 Determinants of Diet for Urban Aboriginal Youth Implications for Health Promotion
- 14-11 Improving Rural Newspaper Coverage of Nutrition Stories: An Educational Assessment of Editors’ Attitudes and Learning Needs
- 14-11 Sugar-sweetened and artificially-sweetened beverages in relation to obesity risk
- 14-11 “Drunkorexia”: Exploring the Who and Why of a Disturbing Trend in College Students’ Eating and Drinking Behaviors
- 14-11 Patterns of Compensatory Behaviors and Disordered Eating in College Students
- 14-11 Prediction of fruit and vegetable intake: The importance of contextualizing motivation
- 14-11 Factors Related to the Number of Fast Food Meals Obtained by College Meal Plan Students
- 14-11 An Evaluation of Fruit and Vegetable Consumption and Cigarette Smoking Among Youth
- 14-11 Food Culture in the Home Environment: Family Meal Practices and Values Can Support Healthy Eating and Self-Regulation in Young People in Four European Countries
- 14-09 Watch What You Eat: Action-Related Television Content Increases Food Intake
- 14-09 Is breakfast overrated?
- 14-09 Laying up a better diet to prepare basketball players
- 14-08 Adolescents in southern regions of Italy adhere to the Mediterranean diet more than those in the northern regions
- 14-08 Perceptions of healthy snacking among Irish adolescents
- 14-08 Factors Related to the Number of Fast Food Meals Obtained by College Meal Plan Students
- 14-08 Obese women 'show signs of food learning impairment'
- 14-08 Rats shown to feel regret over bad decisions
- 14-08 A qualitative study of independent fast food vendors near secondary schools in disadvantaged Scottish neighbourhoods
- 14-08 Food, income and education: who eats more of what?
- 14-07 Energy drink consumption and impact on caffeine risk
- 14-07 Nutritional differences between organic and non-organic food
- 14-07 Positive effects of a healthy snack (fruit) versus an unhealthy snack (chocolate/crisps) on subjective reports of mental and physical health
- 14-06 Skipping Breakfast is Correlated with Obesity
- 14-05 Olive oil and salad combined 'explain' Med diet success in mice
- 14-05 Perceptions of healthy snacking among Irish adolescents
- 14-05 An exploratory investigation of food choice behavior of teenagers with and without food allergies
- 14-05 Exposure to Television Food Advertising Primes Food-Related Cognitions and Triggers Motivation to Eat
- 14-04 Food price promotions and public health (ESRC pdf)
- 14-04 Campus-Based Snack Food Vending Consumption
- 14-04 Sweet or sour? Altering how we taste our food
- 14-02 When bad food happens to good intentions: female students' food dilemmas
- 14-02 Healthy Active Living: A Residence Community-Based Intervention to Increase Physical Activity and Healthy Eating During the Transition to First-Year University
- 14-02 Choosing healthier foods in recreational sports settings: a mixed methods investigation of the impact of nudging and an economic incentive (pdf)
- 13-12 Why are we more scared of raw egg than reheated rice?
- 13-11 Using a smaller dining plate does not suppress food intake from a buffet lunch meal in overweight, unrestrained women
- 13-11 Using student opinion and design inputs to develop an informed university foodservice menu
- 13-11 Family meal traditions. Comparing reported childhood food habits to current food habits among university students
- 13-11 Salt. UK consumers’ perceptions and consumption patterns
- 13-11 Surveys of the salt content in UK bread: progress made and further reductions possible (pdf)
- 13-11 Eating nuts and longer lifespan (pdf)
- 13-11 Barriers and facilitators to the promotion of healthy eating lifestyles among adolescents at school: the views of school health coordinators
- 13-11 Many apples a day keep the blues away – Daily experiences of negative and positive affect and food consumption in young adults