Katherine M Appleton
Datos Biográficos
| ID | 1561111 |
|---|---|
| NOMBRE | Katherine M Appleton |
| NOMBRES | Katherine M |
| APELLIDO | Appleton |
| FIRMA | APPLETON K M |
| AFILIACIONES | Bournemouth University |
| ORCID | 0000-0001-7045-3564 |
| VERIFICADO | Sí |
| TOTAL DE OBRAS | 68 |
| TOTAL DE CITAS | 42 |
| TOTAL COMO AUTOR | 68 |
| TOTAL COMO EDITOR | 0 |
| PRIMER AÑO DE PUBLICACIÓN | 2001 |
| AÑO MÁS RECIENTE DE PUBLICACIÓN | 2026 |
| ÍNDICE H | 4 |
Modelling the enjoyment gained from vegetable dishes by a peer via Instagram is associated with vegetable intakes in young female adults
Modelling has previously been demonstrated to encourage vegetable consumption in children, while in young adults, additional considerations may be required. This work investigated the impact of modelling vegetable consumption and modelling the enjoyment gained from vegetable consumption by a peer via a social media platform, on fruit and vegetable (FV) consumption in young female adults. One-hundred females, aged 18-25 years, were randomized to f…
Food consumption norms based on age and income in the UK
Purpose Consumption norms describe an individual’s perception of what or how much most other people typically eat. While gendered consumption norms are well known, consumption norms linked to other demographic variables are yet to be reported. This study aimed to investigate which food consumption norms in relation to gender, age and income are currently held by the UK population. A secondary research objective was to investigate whether these co…
What do stakeholders understand of the links between diet and terrestrial biodiversity loss? A systematic review of the literature
The topics of biodiversity loss and dietary impact have received extensive individual scrutiny within the scientific community. However, there is a notable gap in understanding the level of awareness among stakeholders regarding the impact of dietary choices on biodiversity. Using a systematic review approach, this paper will identify how different stakeholders perceive and engage with the interconnected dynamics of biodiversity conservation and …
Modelling enjoyment from vegetable dishes by a peer via Instagram encourages vegetable consumption in young adults
Eat five a day’ vs ‘Eat one more’
BACKGROUND: Three studies investigated 'achievable' and 'relevant' elements of a fruit and vegetable (FV) consumption goal. Study 1 compared more/less achievable goals ('Eat 1 more ... ' vs 'Eat 5 ... ') and no goal on FV outcomes and potential mechanisms. Study 2 investigated more/less achievable and more/less relevant goals (' ... for current benefit' vs ' ... for future benefit') on FV outcomes and mechanisms. Study 3 examined the goals of Stu…
The Wisdom of Old Age
The importance of enjoyment, sensory properties and perceived cooking abilities in legume and pulse consumption
Objective: Legume and pulse consumption is currently recommended for health and sustainability purposes, but barriers to consumption can include low enjoyment and poor sensory properties. This work aimed to investigate the relative importance of a number of barriers and facilitators towards legume, including pulse, consumption with a specific focus on enjoyment, sensory properties and a possible role for perceived cooking abilities in these relat…
Select dietary changes towards sustainability
Associations between attitudes towards and reported intakes of sugars, low/no-calorie sweeteners, and sweet-tasting foods in a UK sample
Study protocol of the sweet tooth study, randomized controlled trial with partial food provision on the effect of low, regular and high dietary sweetness exposure on sweetness preferences in Dutch adu…
The study protocol has been registered on ClinicalTrials.gov (ID no. NCT04497974, Registered 4 August 2020, https://clinicaltrials.gov/ct2/show/NCT04497974 ) and approved by Wageningen's Medical Ethical Committee (ABR no. NL72134)
The effects of dietary changes towards sustainability on dietary profiles, environmental footprint, and dietary cost
Increased fruit and vegetable consumption following more achievable vs less achievable goals
A role for enjoyment for encouraging fruit consumption
Public understanding of sustainable diets and changes towards sustainability
Dietary consumption contributes significantly to the environmental impacts of daily life. Changes to consumption are required, but limited work investigates the reasoning underlying relevant dietary choices. This study aimed to explore public understanding of sustainable diets and any willingness or attempts to make changes towards sustainability in a sample of the UK population. A qualitative approach was used. Twenty-one participants (10 males;…
Why do young adults consume dairy? Focus groups and interviews to explore reasons for dairy consumption in the UK and in France
Associations between attitudes towards and intakes of sweet-tasting foods, sugar, and sweeteners in the United Kingdom
Protocol for a randomized controlled trial investigating the effects of nutrient- vs food- vs food substitution based dietary recommendations for reducing free sugar consumption, on free sugar intakes…
When is it too sweet? Measuring sweetness preferences in foods amongst Dutch consumers
Weight-related perceptions in male adults
Sweet thoughts – attitudes towards sugar, sweeteners and sweet-tasting foods in the UK
Spot the pattern
Perceptions of body weight that vary by body mass index
This project aimed to identify the perceptions of body weight that vary by body mass index. First, a qualitative study explored body weight perceptions in 17 individuals with overweight. Second, a questionnaire was developed and completed by a UK sample with body mass index from 16.6 to 59.7 kg/m 2 ( N = 328). A higher body mass index was associated with perceptions of less personal control and responsibility. Body mass index in females was also …
Sweet desire
Perceptions of body weight based on personal control and responsibility vary by body mass index
Consumer communication when eating out of home
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 action) is applied. Information provided through technological solutions is examined to provide cle…
Public understanding of sustainable diets and changes towards sustainability
Dietary consumption contributes significantly to the environmental impacts of daily life. Changes to consumption are required, but limited work investigates the reasoning underlying relevant dietary choices. This study aimed to explore public understanding of sustainable diets and any willingness or attempts to make changes towards sustainability in a sample of the UK population. A qualitative approach was used. Twenty-one participants (10 males;…
When are “Dish of the Day” nudges most effective to increase vegetable selection
Age and experience predict accurate short-term energy compensation in adults
Increases in energy, protein and fat intake following the addition of sauce to an older person’s meal
A role for enjoyment for encouraging fruit consumption
Modelling positive consequences
Energy compensation in the real world
Distraction, not hunger, is associated with lower mood and lower perceived work performance on fast compared to non-fast days during intermittent fasting
Using a repeated measures design, 16 females recorded hunger, distraction, mood and perceived work performance on two consecutive fast days, on two earlier and on two subsequent consecutive non-fast days, during intermittent fasting. Using regression analyses, low positive mood was associated with higher distraction ( β = −0.38, p < 0.01), and lower perceived work performance was associated with higher distraction ( β = −0.50, p < 0.01) and lower…
Body weight, body-weight concerns and eating styles in habitual heavy users and non-users of artificially sweetened beverages
Visualising future behaviour
In this study, participants ( N = 223) were randomised to visualise snacking on fruit, visualise snacking on biscuit bars or no visualisation, and intentions and attitudes towards fruit and biscuit bars, immediate selection of fruit or biscuit bars and subsequent consumption were measured. No effects of visualising snacking on fruit were found once background variables were taken into account. Visualising snacking on biscuit bars, however, result…
Perceptions of body weight that vary by body mass index
This project aimed to identify the perceptions of body weight that vary by body mass index. First, a qualitative study explored body weight perceptions in 17 individuals with overweight. Second, a questionnaire was developed and completed by a UK sample with body mass index from 16.6 to 59.7 kg/m 2 ( N = 328). A higher body mass index was associated with perceptions of less personal control and responsibility. Body mass index in females was also …
Comparable increases in energy, protein and fat intakes following the addition of seasonings and sauces to an older person's meal
Body weight, body-weight concerns and eating styles in habitual heavy users and non-users of artificially sweetened beverages
Type A behaviour and consumption of an atherogenic diet
Subjective ratings of ‘hunger’ and ‘desire to eat’ are associated with preferences for different foods
Effects of the addition of sauce to an older person's meal on intake
Increases in energy, protein and fat intake following the addition of sauce to an older person’s meal
Barriers to increasing fruit and vegetable intakes in the older population of Northern Ireland
Objective To investigate barriers to increasing fruit and vegetable (f + v) intakes in a large sample of the older population of Northern Ireland (NI), in relation to current intakes. Design The study was conducted using a telephone survey assessing f + v intakes, barriers to increasing intakes and various demographic and lifestyle characteristics. Barriers to increasing intakes were investigated using twenty-two closed-response items and one ope…
Different preferences for foods during ‘hunger’ and ‘desire to eat’ in smokers, non-smokers and ex-smokers
Predictors of accurate compensation for previous energy intake over one hour
Flavour-nutrient learning for fruit smoothies as both a starter and a snack
Biscuits, chocolate and fruit snacks
Determinants of protein consumption in older people in Northern Ireland
No effects of texture of meat on consumption in free-living older adults
A comparison of fruit with biscuit on satiety
Comparable increases in energy, protein and fat intakes following the addition of seasonings and sauces to an older person's meal
Age and experience predict accurate short-term energy compensation in adults
Effects of imaging snacking on subsequent intentions and consumption
Repeated exposure to fruit results in increased fruit intakes in older low consumers of fruit
X 40 Mins Exercise Improves Body Image, Even Though Body Weight and Shape Do Not Change
Body weight, shape and body image were assessed in 16 males and 18 females before and after both 6 x 40 mins exercise and 6 x 40 mins reading. Over both conditions, body weight and shape did not change. Various aspects of body image, however, improved after exercise compared to before, while no changes were found over reading. These findings have implications for exercise promotion where a possible role for body image in exercise adherence is sug…
Illness perceptions and obesity. Obesity related illness representations vary according to BMI category
Visualising healthy eating. A role for enjoyment in the use of visualisation for increasing fruit consumption
A Role for Identification in the Gradual Decline in the Pleasantness of Flavors With Age
These findings demonstrate a clear role for identification in the decline in flavor pleasantness with age. These findings thus provide clear evidence for a cognitive and perceptual element to these hedonic processes. Our findings suggest that likings for flavors in older individuals may be increased/maintained through the use of improved visual cues, easily recognizable foods, and/or identity labels
Energy compensation in the real world
Visualising future behaviour
In this study, participants ( N = 223) were randomised to visualise snacking on fruit, visualise snacking on biscuit bars or no visualisation, and intentions and attitudes towards fruit and biscuit bars, immediate selection of fruit or biscuit bars and subsequent consumption were measured. No effects of visualising snacking on fruit were found once background variables were taken into account. Visualising snacking on biscuit bars, however, result…
Distraction, not hunger, is associated with lower mood and lower perceived work performance on fast compared to non-fast days during intermittent fasting
Using a repeated measures design, 16 females recorded hunger, distraction, mood and perceived work performance on two consecutive fast days, on two earlier and on two subsequent consecutive non-fast days, during intermittent fasting. Using regression analyses, low positive mood was associated with higher distraction ( β = −0.38, p < 0.01), and lower perceived work performance was associated with higher distraction ( β = −0.50, p < 0.01) and lower…
The Predictive Value of Depressive Symptoms for All-Cause Mortality
OBJECTIVES: To improve understanding about the potential underlying biological mechanisms in the link between depression and all-cause mortality and to investigate the role that inflammatory and other cardiovascular risk factors may play in the relationship between depressive symptoms and mortality. METHODS: Depression and blood-based biological markers were assessed in the Belfast PRIME prospective cohort study (N = 2389 men, aged 50-59 years) i…
Psychology (46 obras) · Medicine (42 obras) · Food Science (29 obras) · Biology (26 obras) · Environmental health (22 obras) · Obesity, Physical Activity, Diet (17 obras) · Internal Medicine (15 obras) · Eating Disorders and Behaviors (12 obras) · Gerontology (12 obras) · Nutritional Studies and Diet (12 obras)