Moira Dean

Datos Biográficos

ID3679982
NOMBREMoira Dean
NOMBRESMoira
APELLIDODean
FIRMADEAN M
AFILIACIONESQueen's University Belfast
ORCID0000-0002-9014-1266
VERIFICADOSí
TOTAL DE OBRAS47
TOTAL DE CITAS166
TOTAL COMO AUTOR47
TOTAL COMO EDITOR0
PRIMER AÑO DE PUBLICACIÓN2006
AÑO MÁS RECIENTE DE PUBLICACIÓN2026
ÍNDICE H7

  • Consumers’ intentions to regularly consume foods based on plant protein

    Sinan Dong, Tony Benson et al.ARTICLEBritish Food Journal2026

    Purpose Given sustainability concerns, consumers have been urged to boost their plant-based protein intake. However, limited research has been conducted on the habitual intake of plant-based proteins, and variations in factors contributing to intake across different regions have resulted in a gap in understanding consumer intentions within the island of Ireland (IOI). Design/methodology/approach This research applied an extended theory of planned…

  • Unravelling the role of social media on young adults’ cooking journey

    Anice Milbratz de Camargo, Alyne Michelle Botelho et al.ARTICLEBritish Food Journal2025

    Purpose This study aims to investigate how social media influences the culinary learning journey of young adults in Brazil. Design/methodology/approach This study used qualitative research by using semi-structured interviews with 31 young adults (aged 19–24 years) living in the Southern region of Brazil, who interacted with social media cooking content and put the acquired information into practice when cooking at home. Interviews were audio reco…

  • Process evaluation of Project Daire

    Open AccessNaomi Anderson, Sarah Brennan et al.ARTICLEBMC Public Health2025

    The original trial referenced in this process evaluation is registered as follows: National Institute of Health (NIH) U.S. National Library of Medicine Clinical Trials.gov (ID: NCT04277312; retrospectively registered 11th February 2020)

  • Point-of-view video recording

    Open AccessKevin Walsh, Kevin Q Walsh et al.ARTICLEAppetite2025

  • Characteristics and situational aspects of seafood fraud

    Open AccessSophie Lawrence, Moira Dean et al.ARTICLECrime Law and Social Change2024

    Seafood fraud is a global concern. High-value products with a diversity of species, production methods and fishery origins provide a business environment that is both conducive to criminality and financially lucrative. However, there is scarce empirical evidence on the nature of seafood fraud. This study aims to increase the understanding of deceptive practices in the seafood industry, the crime commission process and to identify possible interve…

  • Cooking using social media

    Open AccessAnice Milbratz de Camargo, Alyne Michelle Botelho et al.ARTICLEBritish Food Journal2024

    Purpose This study explored how Brazilian young adults who cook interact with cooking-related content on social media and how such content fits their cooking routine. Design/methodology/approach Semi-structured interviews ( n = 31) were transcribed, inductively and reflexively thematic analysed. Findings Interactions happened both in recreational and intentional ways, which coexisted and alternated depending on participants' motives and schedules…

  • Beyond catching a glimpse

    Open AccessAnice Milbratz de Camargo, Alyne Michelle Botelho et al.ARTICLEBritish Food Journal2024

    Purpose The study aims to explore how young adults perceive cooking contents on social media and their interaction with it. Design/methodology/approach Qualitative study using semi structured interviews with Brazilian young adults who cook (19–24 years old, n = 31) was the method employed. Interview audio recordings were transcribed and submitted to inductive and reflexive thematic analysis. Findings Data analysis generated six different themes. …

  • Perceptions of Brazilian young adults about cooking

    Open AccessAnice Milbratz de Camargo, Ana Cláudia Mazzonetto et al.ARTICLEDEMETRA Alimentação Nutrição &…2023

    Introdução: Cozinhar em casa pode promover uma alimentação mais saudável. Porém, uma possível redução na transmissão de conhecimentos e habilidades culinárias parece prejudicar a confiança e a autonomia dos jovens para preparar as refeições. Para informar o desenvolvimento de iniciativas que apoiem os adultos jovens a superar as barreiras para cozinhar e melhorar a qualidade da dieta, é importante investigar o processo de socialização culinária n…

  • Food safety and convenience meals

    Open AccessFiona Lavelle, Claire McKernan et al.ARTICLEBritish Food Journal2023

    Purpose Foodborne disease remains a significant public health threat and cause for concern. Despite numerous studies indicating that the domestic kitchen is a high-risk area for foodborne illness, consumers believe it is low-risk. The type of food being prepared in the kitchen has drastically changed, with an increased use of convenience products, perceived low-risk products. Little is known about consumers' behaviours with convenience meals. The…

  • Capturing the whole-school food environment in primary schools

    Open AccessSarah E Moore, Sarah Brennan et al.ARTICLEPublic Health Nutrition2023

    Objective: The school food environment (SFE) is an ideal setting for encouraging healthy dietary behaviour. We aimed to develop an instrument to assess whole-SFE, test the instrument in the school setting and demonstrate its use to make food environment recommendations. Design: SFE literature and UK school food guidance were searched to inform instrument items. The instrument consisted of (i) an observation proforma capturing canteen areas system…

  • Fun with food - A parent-child community cooking intervention reduces parental fear and increases children's perceived competence

    Open AccessFiona Lavelle, Elaine Mooney et al.ARTICLEAppetite2023Citada por: 1Referencias: 56

  • Understanding the purchase intentions for organic vegetables across EU

    Barbara Loera, Blain Murphy et al.ARTICLEBritish Food Journal2022

    Purpose The study aims to propose a systematic and innovative model of purchase intention development that integrates Theory of Planned Behaviour (TPB) with its main extensions and clarifies the logical status of the variables involved and the structure of the causal path. Design/methodology/approach The TPB is the most useful predictive model of purchase intentions, which can be viewed as the product of various psychological determinants. Previo…

  • From the pandemic to the pan

    Open AccessTony Benson, Blain Murphy et al.ARTICLEPublic Health Nutrition2022

    Objective: This study aimed to investigate the impact of COVID-19 on time spent cooking and parental inclusion of children in cooking. The secondary aim was to investigate differences between those who frequently included their children in cooking activities during the COVID-19 pandemic and those who included their children less, on a number of factors such as working from home, parents’ diet quality and cooking skills confidence. Design: Cross-c…

  • Consumer perception and understanding of the risks of antibiotic use and antimicrobial resistance in farming

    Open AccessÁine Regan, Sharon Sweeney et al.ARTICLEAgriculture and Human Values2022Citada por: 1Referencias: 12

  • Cook Like A Boss

    Open AccessMoira Dean, Chloe O'Kane et al.ARTICLEAppetite2022Citada por: 1Referencias: 60

  • The effects of nutrition and health claims on the nutrient composition of single and subsequent meal servings

    Open AccessTony Benson, Tamara Bucher et al.ARTICLEAppetite2022Referencias: 50

    Nutrition and health claims (NHCs) can help individuals make better food choices. While NHCs have been found to influence consumer perceptions and consumption, there has been less focus on how claims influence the nutritional composition of servings. There has also been little attention paid to longer term or compensatory effects of claims on subsequent food selection. This manuscript details two studies considering these matters. Study 1 (n = 60…

  • Consumers' perceptions and willingness to purchase pork labelled ‘raised without antibiotics’

    Open AccessHollie Bradford, Claire McKernan et al.ARTICLEAppetite2022Referencias: 45

    As a recent addition to the UK market, it is unknown how ‘raised without antibiotics’ labelled products are perceived or how they influence consumer food choice. Understanding consumers' perceptions towards the ‘raised without antibiotics’ label can determine knowledge of the label and what drives them to purchase products raised without antibiotics. Subsequently, using an online questionnaire with 1000 participants aged 18–92 years old, this stu…

  • Parental considerations during complementary feeding in higher income countries

    Open AccessEleni Spyreli, Michelle C Mckinley et al.ARTICLEPublic Health Nutrition2021

    Objective: Worldwide data suggest a clash between parental complementary feeding practices and recommendations. Understanding the circumstances under which parents form their feeding practices is a crucial step to improve such practices. This paper aimed to systematically review the existing qualitative literature and synthesise the factors that parents take into consideration in relation to complementary feeding. Design: A systematic review was …

  • Guidelines for designing age-appropriate cooking interventions for children

    Open AccessMoira Dean, Chloe O'Kane et al.ARTICLEAppetite2021Citada por: 4Referencias: 37

  • Virtual Co-Creation

    Open AccessTony Benson, Susanne Pedersen et al.ARTICLEInternational Journal of…2021Citada por: 4Referencias: 29

    COVID-19 has impacted research worldwide, with many researchers turning to online methods. While online and co-creation research methods are well established, there are no instructional articles or guides for researchers aiming to conduct online co-creation workshops. Such workshops can provide quality data and are increasingly used. This methods paper addresses this gap by outlining the steps involved in conducting online co-creation workshops. …

  • Percepções de indivíduos sobre o ato de cozinhar no ambiente doméstico

    Open AccessAna Cláudia Mazzonetto, Moira Dean et al.ARTICLECiência & Saúde Coletiva2020

    O objetivo da presente revisão integrativa foi identificar estudos qualitativos que abordam a percepção de indivíduos sobre o ato de cozinhar no ambiente doméstico. Realizou-se busca sistemática em português e inglês nas bases de dados Scopus e SciELO, sem limite de data e idioma. Foram identificados e selecionados 26 artigos publicados entre os anos de 2004 e 2017 que exploraram como objetivo principal, ou como resultado secundário, perspectivas…

  • Public Awareness and Risk Perceptions of Endocrine Disrupting Chemicals

    Open AccessMelissa Kelly, Lisa Connolly et al.ARTICLEInternational Journal of…2020

    Endocrine disrupting chemicals (EDCs) are exogenous chemicals found in food, consumer products, and the environment. EDCs are ubiquitous in modern life and exposure is associated with many negative health effects, such as reproductive disorders, metabolic disorders, and cancer. Scientists have deemed EDCs as a serious public health risk, yet the public's perceptions of these chemicals is poorly understood. This study aimed to qualitatively explor…

  • Finding my own way in the kitchen from maternal influence and beyond – A grounded theory study based on Brazilian women's life stories

    Open AccessAna Cláudia Mazzonetto, Isabelle Schroeder Le Bourlegat et al.ARTICLEAppetite2020Citada por: 1Referencias: 59

  • Meal planning by high and low health conscious individuals during a simulated shop in the supermarket

    Open AccessAnice Milbratz de Camargo, Alyne Michelle Botelho et al.ARTICLEAppetite2020Referencias: 55

  • Solid advice

    Open AccessLouise Tully, Virginia Allen‐Walker et al.ARTICLEMaternal and Child Nutrition2019

    The initiation of complementary feeding (CF; introducing infants to food/drink other than milk) is recommended close to 6 months and not before 4 months of age. Low socio-economic status (SES) is a determinant of nonadherence to CF recommendations, but there is an evidence gap around reasons for nonadherence among these parents. This study investigated knowledge, attitudes, and practices of disadvantaged families (in terms of SES and social suppo…