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- 12-09 Chocolate and its effect on the natural brain chemical Enkephalin
- 12-09 Acceptance of health-promoting Brassica vegetables: the influence of taste perception, information and attitudes
- 12-09 Eating organic instead of conventional foods
- 12-07 University Student Sample Is Unable to Accurately Assess Their Calorie Needs: Implications for Weight Management and Menu Labeling
- 12-07 A Survey of undergraduate student perceptions and use of nutrition information labels in a university dining hall
- 12-07 Factors Associated with Low Water Intake among US High School Students
- 12-07 Nutritional status of Moroccan adolescents: The role of parental education
- 12-05 Using Focus Groups to Develop a Nutrition Labeling Program within University Food Service
- 12-05 Representations and beliefs about eating disorders in a sample of French adolescents
- 12-05 Promoting the Purchase of Low-Calorie Foods From School Vending Machines
- 12-05 Public underestimating sugar levels in popular drinks
- 12-04 Pizzas and salt
- 12-04 The influence of breakfast and dairy products on dietary calcium and vitamin D intake in postpubertal adolescents and young adults
- 12-04 Fruit, vegetables and skin tone
- 12-02 Fried food and health
- 12-02 Drinking milk and brain function
- 12-02 Presweetened and Nonpresweetened Ready-to-Eat Cereals at Breakfast Are Associated With Improved Nutrient Intake but Not With Increased Body Weight of Children and Adolescents
- 12-01 A majority of Europeans do not reach WHO recommendations on vegetables and fruit consumption
- 11-12 Advice remains unchanged: eating raw oysters carries a risk of food poisoning
- 11-12 Perceptions of fruit and vegetable dietary guidelines among Australian young adults
- 11-12 Cooking skills are important competencies for promoting healthy eating in an urban Indigenous health service
- 11-12 A study on the moderating role of self-affirmation on actual fruit intake versus vegetable intake
- 11-12 Back to Front : Food growing in front gardens (pdf)
- 11-12 Tinned food and Bisphenol A
- 11-12 Evaluation of nutrition knowledge and dietary intake of male academy rugby union players undertaking a nutrition education program
- 11-10 The effect of sugar-free products on dental health
- 11-10 Do fizzy drinks make teens violent?
- 11-10 Caffeine and depression
- 11-10 Adolescent experiences of ‘family meals’ in Australia
- 11-08 Fatty food cravings
- 11-08 Understanding the way that food is processed, physically and chemically, in the stomach
- 11-08 Diet and bowel cancer
- 11-07 The transmission of attitudes towards food: Twofold specificity of similarities with parents and friends
- 11-07 Dieting and Disordered Eating Behaviors from Adolescence to Young Adulthood: Findings from a 10-Year Longitudinal Study
- 11-07 Psychosocial Characteristics in Relation to Disordered Eating Attitudes in Greek Adolescents
- 11-06 Location of food stores near U.S. school does not predict the weight status of high school students
- 11-06 Why not set up a food co-operative in your school/college?
- 11-06 Energy and sports drinks and children/adolescents
- 11-06 Olive oil and the risk of having a stroke in later life
- 11-05 Smaller Food Item Sizes of Snack Foods Influence Reduced Portions and Caloric Intake in Young Adults
- 11-05 Breakfast frequency inversely associated with BMI and body fatness in Hong Kong Chinese children aged 9–18 years
- 11-05 Salt and Health
- 11-03 Physicochemical and sensory characteristics of no-bake wheat–soy snack bars
- 11-03 Recipe for diabetes disaster: a study of dietary behaviors among adolescent students in south Delhi, India
- 11-03 Yoga and pilates: Associations with body image and disordered-eating behaviors in a population-based sample of young adults
- 11-02 Relationship between self-reported dietary intake and physical activity levels among adolescents (pdf)
- 11-02 Atrial fibrillation in healthy adolescents after highly caffeinated beverage consumption
- 10-12 Eating while playing a computer game or simply working through lunch could increase your food intake later in the day.
- 10-12 Oats could hold the key to a healthier meal
- 10-12 Situational characteristics of young adults’ eating occasions