Heather Hartwell

• Bournemouth University

Purpose Adequate vegetable consumption is fundamental to a healthy balanced diet; however, global compliance with recommendations is poor which is particularly important for young adults as they form food consumption habits. There is a growing interest in the circular economy of hospitality and sustainability of current dietary patterns in light of...

This study examines the potential of charitable alternative food networks (ANFs), specifically community markets, as a complimentary solution to existing food aid efforts in response to food insecurity. While foodbanks play a crucial role in providing emergency food aid, they often face challenges in terms of supply shortages, limited food variety,...

Most university students are transitioning to adulthood, and tend to adopt unhealthy eating habits characterised by a low intake of fruits and vegetables. Few studies have specifically addressed the consumption of vegetables, which have a high content of minerals, fibre, and active compounds. The aim of this investigation was to assess vegetable co...

Consumer preferences for the use of an innovative menu solution in public canteen services in the UK, Greece, France, and Denmark were investigated. Participants from both control and test groups were first introduced to the FoodSMART app through a video clip as well as verbal explanations. The control group filled a questionnaire evaluating their...

Diet-related chronic disease is a global health epidemic giving rise to a high incidence of morbidity and mortality. With the rise of the digital revolution, there has been increased interest in using digital technology for eating behavioural change as a mean of diet-related chronic disease prevention. However, evidence on digital dietary behaviour...

Adequate vegetable consumption is fundamental to a healthy, balanced diet; however, global compliance with recommendations to increase consumption is poor. There is a growing interest in the sustainability of current dietary patterns in light of expected climate change and an expanding global population where part of the response is increasing vege...

Purpose Despite growing demand, little product information is available when eating out. Information that is provided is often not well understood leading to a lack of consumer control and acting as a barrier to healthy food choices. The AIDA model which highlights the key stages of effective marketing communication (awareness, interest, desire and...

Purpose To test the impact of a nudge strategy (dish of the day strategy) and the factors associated with vegetable dish choice, upon food selection by European adolescents in a real foodservice setting. Methods A cross-sectional quasi-experimental study was implemented in restaurants in four European countries: Denmark, France, Italy and United K...

Vegetable consumption is a predictor for improved health outcomes, such as reduced obesity and likelihood of food-related noncommunicable diseases. Young adults are a key population, being in a transitional stage-of-life: Habits gained here are taken through the lifespan. This review establishes insight into the consumption of vegetables among youn...

Purpose Advances have been made in the provision of nutritional and ingredient information on packaged food, however, there is a need to translate this to eating out reflecting consumer desire for greater transparency and knowledge of menu content. The purpose of this paper is to assess consumer’s preferences for food information presentation in f...

Previous research has suggested that featuring vegetable-rich dishes as “Dish of the day” (DoD) could be an operationally feasible and straightforward strategy to promote healthier food choices in restaurants. However, the available evidence regarding the effect of DoD on food choices is limited, and little is known about the conditions of its effe...

Compared to meals prepared at home, meals eaten out of home tend to contain more energy, total fat and saturated fat and it is here where consumers can have very little knowledge of the nutrient profile of the dish they are eating. The aim of the European Union‐funded FoodSMART project (www.foodsmartproject.net) was to develop an innovative technic...

A quasi-experimental study was designed to promote novel plant-based dishes using the nudging strategy ‘dish of the day’ among older consumers in Denmark, France, Italy and the United Kingdom. Participants were presented with three dish options: veggie balls, meatballs and fish cakes. In the intervention situation, participants were informed that t...

Vegetable consumption in adolescents is reported to be low, at least in part, due to the unappealing sensory properties of vegetables, such as bitter tastes. However, not all vegetables have unappealing sensory properties, and strategies to improve vegetable consumption may benefit from wider consideration. This work aimed to understand the individ...

BACKGROUND Increasing pressure from governments, public health bodies, and consumers is driving a need for increased food-based information provision in eating-out situations. Meals eaten outside the home are known to be less healthy than meals eaten at home, and consumers can complain of poor information on the health impact and allergen content o...

Background: Increasing pressure from governments, public health bodies, and consumers is driving a need for increased food-based information provision in eating-out situations. Meals eaten outside the home are known to be less healthy than meals eaten at home, and consumers can complain of poor information on the health impact and allergen content...

Background: Vegetable intakes are typically lower than recommended for health. Although repeated exposure has been advocated to increase vegetable liking and consumption, no combination of the evidence yet provides a measure of benefit from repeated exposure or alternative conditioning strategies. Objective: This work aimed to identify and synth...

Liking for and consumption of vegetables in European adolescents: Healthy eating, liking, food neophobia and food choice motives - Volume 77 Issue OCE3 - K.M. Appleton, C. Dinnella, S. Spinelli, D. Morizet, L. Saulais, A. Hemingway, E. Monteleone, L. Depezay, FJA Perez-Cueto, H. Hartwell

FoodSMART: A mobile phone application to provide personalised information on the foods available in an eating out situation - Volume 77 Issue OCE3 - K.M. Appleton, J. Bray, I. Mavridis, A. Giboreau, F.J.A. Perez-Cueto, M. Ronge, H. Hartwell

Purpose: To evaluate the acceptability of behavioral interventions towards plant-based choices in foodservice by a sample of adolescents and older adults from DK, FR, IT and UK. Methods: Cross-sectional study with 377 adolescents aged 12-19 years and 349 older adults aged 65+ who were part of VeggiEAT Project. VeggiEAT aimed to increase vegetables...

Purpose The purpose of this paper is to examine the effects of different menu labelling formats on healthy food choices in a real restaurant setting. Design/methodology/approach This cross-sectional, randomised and controlled parallel-group trial was conducted in Brazil in 2013. In total, 313 university students were randomly assigned to one of th...

Because eating habits are inseparably linked with people's physical health, effective behaviour interventions are highly demanded to promote healthy eating among older people. The aim of this systematic review was to identify effective diet interventions for older people and provide useful evidence and direction for further research. Three electron...

Adequate nutrition is an important factor for health and well-being in adolescents and later years. Fruits and vegetables are part of a healthy diet as important source of nutrients, but their intakes are lower than the recommendations in European countries. This study aimed to compare the choices made by adolescents and older people between three...

Different food choice motives predict the consumption of a high quantity and a high variety of vegetables in European older adults - Volume 76 Issue OCE4 - K.M. Appleton, C. Dinnella, S. Spinelli, D. Morizet, L. Saulais, A. Hemingway, E. Monteleone, L. Depezay, F.J.A. Perez-Cueto, H. Hartwell

Health resilience is an integral part of disaster management and lies at the nexus between this and public health considerations. As the largest group of professionals worldwide, nurses face continual challenges in further developing their competences in disaster response and recovery. This paper investigates the trajectory, role and future expecta...

Background: Consumption of a high quantity and wide variety of vegetables is currently recommended for health. Dietary variety can be low, however, particularly for older adults. This study investigated the affective factors associated with the quantity and variety of vegetables consumed by older adults in France, Italy and the UK. Methods: Adul...

This article examines the scope of well-being as a focus for tourism and its potential as a tool for small business development, particularly the opportunities for tourism entrepreneurs in coastal resorts. The study reports an example of public engagement by a research team and the co-creation of research knowledge with businesses to assist in busi...

Objective This pilot study was aimed at exploring preferences of young adults in two different contexts on restaurant menu labelling formats. Methods Five focus groups were conducted with 36 participants, two focus groups with 11 participants in Brazil and three focus groups with 25 in the United Kingdom. Themes originating from the content analys...

Background Dietary choices in out-of-home eating are key for individual as well as for public health. These dietary choices are caused by a wide array of determinants, one of which is automatic decision-making. Nudging is attracting considerable interest due to its understanding and application of heuristic biases among consumers. The aim of this s...

Datasets_2017_Article.sav.zip (ZIP)

Food choices in adolescence usually track into adulthood and are determinants of health outcome later in life. Efforts to promote vegetables consumption (as marker of healthy eating) have been implemented with limited success. Vegetables furthermore are perishable, but shelf-lives can be extended thanks to canning and freezing. The objective of thi...

Vegetable consumption is important for a variety of health reasons, yet intakes are typically lower than recommended. Interventions to improve fruit and vegetable consumption are available, but these interventions are typically more successful for fruit consumption, while vegetable intakes remain low. This chapter details the interventions currentl...

div class="title">Systematic review of published interventions aiming to increase vegetable intakes - Volume 75 Issue OCE3 - KM Appleton, A Hemingway, L Saulais, C Dinnella, E Monteleone, L Depezay, D Morizet, FJA Perez-Cueto, A Bevan, H Hartwell

div class="title">Important information for the selection of workplace canteen meals: A consumer segmentation study - Volume 75 Issue OCE3 - S. Price, K.M. Appleton, J. Bray, A. Giboreau, F.J.A. Perez-Cueto, I. Mavridis, M. Ronge, H. Hartwell

div class="title">Reasons for consuming in a workplace canteen, factors affecting meal choice, and the perceived value of additional information on workplace canteen meals - Volume 75 Issue OCE3 - S. Price, K.M. Appleton, J. Bray, A. Giboreau, F.J.A. Perez-Cueto, I. Mavridis, M. Ronge, H. Hartwell

A proliferation of research in recent years has revealed a myriad of relationships between tourism and the concept of wellbeing. These include health benefits of visiting tourist destinations, a product focus on wellness and maintaining good health. Broader interpretations emphasize the complex ways in which tourism can influence the emotional, psy...

Sensory properties are reported as one of the main factors hindering an appropriate vegetable intake by the young. In the present work the sensory determinants of likings for vegetables were explored in adolescents of four European countries (Denmark, n = 88; France, n = 206; Italy, n = 110 and United Kingdom, n = 93). A questionnaire was designed...

This study employs a qualitative research approach where focus groups (n = 11) with key stakeholders were used to understand how tourism investors view the concept of well-being in relation to tourism and the potential to use it as a tourism product resource. Findings validated by a wider group (n = 50) exposed the barriers and enablers of implemen...

The workplace is a captive environment where the overall contribution of the meal served could be an important element of the overall diet. Despite growing demand little information is available to aid healthy dish selection. This study identifies information valued by consumers in the UK, Greece, Denmark and France using best-worst scaling. Value...

The results presented in this paper are part of the early findings from a large European study, VeggiEAT involving the UK, Denmark, France and Italy with the aim of improving vegetable consumption in young people and older people. The results presented here are from UK young people (aged 12–14) focusing on familiarity and liking of vegetables and l...

Purpose: While the health benefits of a high fruit and vegetable consumption are well known and considerable work has attempted to improve intakes, increasing evidence also recognises a distinction between fruit and vegetables, both in their impacts on health and in consumption patterns. Increasing work suggests health benefits from a high consump...

This study examined an initiative in which e-menus and touch screen technology were piloted in a large UK hospital, with the aim of improving food service and satisfaction. Current practice often means that patients may receive the wrong meals, resulting in dissatisfaction and plate waste. An alternative approach is for patients to use electronic m...

In settings such as workplaces there is a growing acceptance that the food provided has a significant impact on health and wellbeing. This is a captive environment where the overall contribution of the meal served could be an important element of the overall diet and represents an under researched area. Despite growing demand, little information is...

A number of previous studies have reported on the aspects of hospital food service that patients value, but usually as a secondary finding, and not generally based upon patient-centred approaches. This study employed a questionnaire produced ab initio from interviews with patients and hospital staff, the data from which were subjected to factor and...

Purpose – Public health policy has long called for significant reductions in salt intake. To date most research has been confined to processed foods. This approach fails to include the foodservice industry and its impact on population health. The purpose of this paper is to understand perceptions of what responsibility, if any, these professionals...

Purpose – The purpose of this paper is to evaluate the influence of nutritional information on menu choices in a higher educational setting using a menu designed by the students themselves. Design/methodology/approach – Based on USDA healthy eating standards, a menu comprising seven healthy and seven unhealthy meal options were presented, once unl...

Purpose – The potential for the foodservice industry to be part of a public health strategy has led to a new understanding of this sector’s role in a wider interdisciplinary health environment. The purpose of this paper is to evaluate the influence of the foodscape on fruit and vegetable choice by staff in a higher educational setting. Design/meth...

Purpose – The purpose of this paper is to present a first proposal of a healthy dietary diversity index to evaluate meals in self-service restaurants. Design/methodology/approach – This was a cross-sectional, descriptive pilot study in a Brazilian buffet-style restaurant. The study group was selected by systematic sampling and consisted of 678 ind...

The objective of this research was to investigate whether merchandizing strategies could encourage college students to make healthy foodservice menu selections. Two hundred sixty-six Montclair State University, New Jersey, students participated during the spring 2011 semester. Three menus were adapted from previous research: a generic control menu;...

Purpose: The potential for the foodservice industry to be part of a public health strategy has led to a new understanding of this sector’s role in a wider interdisciplinary health environment. The research aim is to evaluate the influence of the foodscape on fruit and vegetable choice by staff in a higher educational setting. Design/methodology/app...

AimsThis study focuses on a philosophy of providing ‘hospitality’ in a hospital setting, specifically an enhanced group dining environment from a ward operational perspective. Methods An eating environment, which offered an opportunity to create a group communitesque experience, was provided. Patients (n = 12, male = 6, female = 6) in recovery and...

Eating out of the home is becoming more prevalent and although many aspects have been studied, emotions remain an under-researched area, despite having been shown to play a significant role in food consumption. The aim of this research, therefore, is to evaluate how emotions affect dietary choice and meal acceptability in a realistic eating environ...

Two series of menus were prepared in the styles of quick service and fine dining restaurants, respectively. The menus in each series differed only in the number of choices offered under each menu category. Members of the public attending two university open days rated the menus using a 9-point scale, from 1 = far too little choice, 5 = about right,...

Objective Malnutrition, secondary to decreased food intake, is a public health problem of epidemic proportions among older adults in the United States of America (USA). Compared to community-dwelling senior citizens, congregate (sheltered) housing residents are found to be frailer, with documented deficiencies in several major and minor nutrients,...

The aim of this research is to critically evaluate the relationship between emotions and food consumption (macronutrient) in a realistic eating environment, a college cafeteria. Subjects (n = 408) completed an emotions questionnaire before and after freely choosing, paying for, and consuming a hot main meal. Eleven narrative interviews were also un...

Meals served in prisons and hospitals are produced in similar ways and have similar characteristics, yet hospital patients are often at risk of being undernourished, while prisoners typically are not. This article examines field notes collected during nutritional studies of prison and hospital food service, which confirmed the difference in nutrien...

Purpose – The purpose of this paper is to investigate the changes in emotion brought by eating the midday meal. Many aspects of eating out have been studied, yet emotions remain an under‐researched area, despite having been shown to play a significant role in food consumption. Design/methodology/approach – This paper reports findings from a qualit...

Purpose – The purpose of this paper is to review one aspect, impact of the forthcoming assessment of research in UK universities, the Research Excellence Framework (REF) and to examine its meaning and potential for enhanced partnerships between practitioners and academia. Design/methodology/approach – This article debates the increasing requiremen...

Many aspects of eating out have been studied, yet emotions remain an under-researched area, despite having been shown to play a significant role in food consumption. The aim of this research is to critically evaluate the relationship between emotions and food consumption (macronutrient) in a realistic eating environment, a college cafeteria. Subjec...

Nutritionists in the UK are at the start of an exciting time of professional development. The establishment of the Association for Nutrition in 2010 has presented an opportunity to review, revitalize and expand the UK Voluntary Register of Nutritionists. In the UK and elsewhere, there is a need for a specialist register of nutritionists with title...

Available online xxx The aim of this paper is to introduce well-being as a potential concept to guide tourism destination strategy development, where the destination enhances and promotes physical and mental health for residents and tourists alike. Well-being is a complex concept concerning both objective, in terms of tourism destination, and subje...

Purpose There is limited research on international students' acculturation with respect to food habits and the food environment. Hence, the purpose of this paper is to evaluate the extent of international (European and Asian) students' food acculturation in the United Kingdom. The paper seeks to report the findings from a qualitative study of the a...

To identify public health open educational resources (OER) available online, map the identified OER to The Public Health Skills and Career Framework (PHSCF), and triangulate these findings with public health practitioners. Systematic online search for public health OER. An online search was undertaken using a pre-defined set of search terms and inc...

Purpose The purpose of this paper is to identify key concepts in the literature relating to the release of open educational resources (OER), with specific reference to the emergence of public health OER. Design/methodology/approach A review of the literature relating to the development of OER was followed by an online search for OER literature rel...

Purpose This research aims to explore the scope of the food neophobia scale (FNS) as a means of identifying classes of adopters in the market diffusion of new food products. Design/methodology/approach A questionnaire incorporating the FNS, together with a number of demographics questions, was administered to 226 postgraduate students. Data from t...

The open source revolution has enabled the development of open educational resources (OER) and the potential for sharing lessons learned. We present a potential model for publishing OER in public health to inform workforce development. As part of the PHORUS (Public Health Open Resources for the University Sector) Project, a review of the literature...

International study is becoming more prevalent, yet aspects such as food neophobia often militate against visiting students consuming a nutritionally balanced diet. The present study aimed to evaluate the extent to which international post-graduate students experience food neophobia, how this might vary by nationality and other demographic characte...

Using findings from semi-structured interviews with international postgraduate students in England, this paper explores the meanings attached to the food they eat in a new culture. Our study, using interviews, aimed to uncover student responses to both the food they eat whilst abroad and to the food they have left behind. Many students criticised l...

Purpose The purpose of this paper is to evaluate consumer's perceptions towards descriptive menus and branding in hospital foodservice. This research is unique in its focus; earlier work has tended to concentrate on palatability and the variety of the menu rather than on dish description. Design/methodology/approach Data were collected by means of...

This study examines the provision of hospital meals from the patients' viewpoint, with the aim of improving hospital food service. Patients were approached in early 2008 in a National Health Service hospital in the South of England and invited to comment on the good and bad aspects of eating in hospital. Comments were collected in an abbreviated "k...

Feeding a prison population presents a number of challenges. This paper draws on two major studies conducted in 16 prisons (12 male, two female and two young offenders' institutes) to examine the foodservice provision of prisoners in England. Both studies used observation, kitchen records and unstructured interviews to establish food preparation me...

Keywords:prison foodservice;prison meals

The aim of this research was to compare plate with bulk trolley food service in hospitals in terms of patient satisfaction. Key factors distinguishing satisfaction with each system would also be identified. A consumer opinion card (n = 180), concentrating on the quality indicators of core foods, was used to measure patient satisfaction and compare...

Purpose – The purpose of this research is to establish whether the meals provided by the prison service enable prisoners to follow government guidelines on nutrition and healthy eating, and the extent to which they do so. Design/methodology/approach – A total of eight prisons, four male (category A, B and C), two female and two young offenders' ins...

Patient meals are an integral part of treatment hence the provision and consumption of a balanced diet, essential to aid recovery. A number of food service systems are used to provide meals and the Steamplicity concept has recently been introduced. This seeks, through the application of a static, extended choice menu, revised patient ordering proce...

Hospital foodservice does not operate in isolation but requires the cooperation and integration of several disciplines to provide the ultimate patient experience. The objective of this research was to explore the antecedents to patient satisfaction and experience, including the service element. Accordingly, focus groups were conducted with doctors...

In many countries people are eating out more often and the food service industry has encouraged/reacted to this with business activities such as ‘super-sizing’, product bundling and ‘all you can eat buffets’. At the same time, the incidence of overweight and obesity has increased throughout the world and the food service industry has been implicate...

Food, nutrition and health are currently under scrutiny. British eating patterns have radically changed over the past few decades, with the emergence of a 'grazing', 'snacking' culture. Simultaneously, more food is eaten outside the home and therefore the nutritional composition of foods/meals provided by catering establishments is of increasing re...

Malnutrition and the under-consumption of food in hospitals is prevalent and in UK hospitals, the consumption of meals is mainly a solitude event, despite evidence to show that eating in the presence of others can actually increase food intake. Dietary data were collected for three consecutive 24 h periods (n=13) from patients who consumed their me...

It has been recognized that hospital food service could be improved with malnutrition a target concern. The hypothesis of this study is that a food service system that enables patients to see and smell the food on offer and interact with the staff serving the meals will result in better patient nutritional intake and increased meal satisfaction. Da...

To evaluate whether children, aged 8-11 years could correctly identify commonly available fruit and vegetables; to assess the acceptability of these; and to gain a broad understanding of children's perceptions of 'healthy eating'. Fruit and vegetables used were those readily available in retail outlets in the UK. Data were collected from three year...

The UK has an increasingly ageing population with the majority of older people preferring to remain independent and live in their own homes. However, during their lifetime, there have been many changes in areas such as food technology and shopping practices which have had a profound influence on the health and well-being of this vulnerable group. T...