Emmy Van Den Heuvel
Biographic Data
| ID | 1743485 |
|---|---|
| NAME | Emmy Van Den Heuvel |
| GIVEN NAMES | Emmy Van Den |
| FAMILY NAME | Heuvel |
| SIGNATURE | VAN DEN HEUVEL E |
| AFFILIATIONS | Maastricht University |
| ORCID | 0000-0001-9304-5491 |
| VERIFIED | Yes |
| TOTAL WORKS | 12 |
| TOTAL CITATIONS | 6 |
| AUTHOR COUNT | 12 |
| EDITOR COUNT | 0 |
| FIRST PUBLICATION YEAR | 1992 |
| LATEST PUBLICATION YEAR | 2025 |
| H-INDEX | 2 |
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…
Tactile tastes
The texture of foods plays an important role in the liking of foods. Especially for picky eaters, texture can be a reason to reject foods. Previous studies showed that picky eaters in general dislike tactile stimulation more, which can include the feel of sand in their hands and specific food textures in their mouth. It has been suggested that this dislike stems from lower thresholds to detect touch, causing textures to feel over-stimulating and …
Exploring within-meal variety to promote appeal of home-cooked meals in older adults
Undernutrition is highly prevalent in older adults and poses a major threat to physical and mental wellbeing. To foster healthy eating (and healthy aging), strategies are needed to improve dietary quality of older adults. In this study, the feasibility of increasing food variety in home-cooked meals is explored as strategy to promote meat and vegetable consumption in community dwelling older adults. Adults aged 50 years or older (N = 253) evaluat…
Food development with children
Claims highlighting health benefits may promote vegetable consumption
Factors affecting public acceptance of healthy lifestyle nudges
Determinants of Food Neophobia in Older Adults
The provision of recipes and single-use herb/spice packets to increase egg and protein intake in community-dwelling older adults
Objective: This study investigated the impact of recipe and single-use herb/spice packet provision on egg intake and protein intake in community-dwelling individuals aged over 55 years. Design: Using a randomised-controlled intervention design, 100 older adults were randomised to receive ( n 53) or not receive ( n 47) high-protein egg-based recipes and herb/spice packets through the post for 12 weeks, from June to December 2016. Egg intake, prote…
Can exposure to recipes increase dietary egg and protein intake in community dwelling older adults
Exploring the reasons for consuming and not consuming eggs
Effects of food variability on expected satiety
Accuracy of estimates of forthcoming ingestion as a function of menu familiarity and dietary restraint
Factors affecting public acceptance of healthy lifestyle nudges
Accuracy of estimates of forthcoming ingestion as a function of menu familiarity and dietary restraint
Tactile tastes
The texture of foods plays an important role in the liking of foods. Especially for picky eaters, texture can be a reason to reject foods. Previous studies showed that picky eaters in general dislike tactile stimulation more, which can include the feel of sand in their hands and specific food textures in their mouth. It has been suggested that this dislike stems from lower thresholds to detect touch, causing textures to feel over-stimulating and …
Exploring within-meal variety to promote appeal of home-cooked meals in older adults
Undernutrition is highly prevalent in older adults and poses a major threat to physical and mental wellbeing. To foster healthy eating (and healthy aging), strategies are needed to improve dietary quality of older adults. In this study, the feasibility of increasing food variety in home-cooked meals is explored as strategy to promote meat and vegetable consumption in community dwelling older adults. Adults aged 50 years or older (N = 253) evaluat…
Accuracy of estimates of forthcoming ingestion as a function of menu familiarity and dietary restraint
Effects of food variability on expected satiety
Exploring the reasons for consuming and not consuming eggs
Can exposure to recipes increase dietary egg and protein intake in community dwelling older adults
The provision of recipes and single-use herb/spice packets to increase egg and protein intake in community-dwelling older adults
Objective: This study investigated the impact of recipe and single-use herb/spice packet provision on egg intake and protein intake in community-dwelling individuals aged over 55 years. Design: Using a randomised-controlled intervention design, 100 older adults were randomised to receive ( n 53) or not receive ( n 47) high-protein egg-based recipes and herb/spice packets through the post for 12 weeks, from June to December 2016. Egg intake, prote…
Determinants of Food Neophobia in Older Adults
Exploring within-meal variety to promote appeal of home-cooked meals in older adults
Undernutrition is highly prevalent in older adults and poses a major threat to physical and mental wellbeing. To foster healthy eating (and healthy aging), strategies are needed to improve dietary quality of older adults. In this study, the feasibility of increasing food variety in home-cooked meals is explored as strategy to promote meat and vegetable consumption in community dwelling older adults. Adults aged 50 years or older (N = 253) evaluat…
Food development with children
Claims highlighting health benefits may promote vegetable consumption
Factors affecting public acceptance of healthy lifestyle nudges
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…
Tactile tastes
The texture of foods plays an important role in the liking of foods. Especially for picky eaters, texture can be a reason to reject foods. Previous studies showed that picky eaters in general dislike tactile stimulation more, which can include the feel of sand in their hands and specific food textures in their mouth. It has been suggested that this dislike stems from lower thresholds to detect touch, causing textures to feel over-stimulating and …
Medicine (10 works) · Psychology (9 works) · Biology (4 works) · Demography (4 works) · Food Science (4 works) · Sociology (4 works) · Environmental health (3 works) · Gerontology (3 works) · Internal Medicine (3 works) · Meal (3 works)