Clare Pettinger
Biographic Data
| ID | 284646 |
|---|---|
| NAME | Clare Pettinger |
| GIVEN NAMES | Clare |
| FAMILY NAME | Pettinger |
| SIGNATURE | PETTINGER C |
| AFFILIATIONS | University of Plymouth |
| ORCID | 0000-0001-7182-9463 |
| VERIFIED | Yes |
| TOTAL WORKS | 14 |
| TOTAL CITATIONS | 32 |
| AUTHOR COUNT | 14 |
| EDITOR COUNT | 0 |
| FIRST PUBLICATION YEAR | 2004 |
| LATEST PUBLICATION YEAR | 2026 |
| H-INDEX | 3 |
Sustainable food systems and planetary health education for nutritionists and dietitians
Purpose The global food system is undermining human and planetary health. Urgent transdisciplinary action is required among food system stakeholders equipped to address complex challenges. This study aims to identify and prioritise curriculum concepts for tertiary education, with the aim of preparing entry-level nutritionists and dietitians to contribute to sustainable food systems and planetary health within their practice. Design/methodology/ap…
Modelling enablers and barriers to improve uptake of a fruit and vegetable voucher scheme (the fresh street community) in England
Improving equitable access to fresh fruit and vegetables (FV) remains a critical public health priority in the UK, particularly in low-income communities where affordability, accessibility, and social barriers limit healthy food choices. The Fresh Street Community scheme, a place-based FV voucher initiative in England, aims to enhance dietary equity by enabling households to purchase fresh produce from local community centres. Building on prior f…
Sustainable food systems education in nutrition and dietetics
Purpose Despite a growing awareness of the gap between professional expectations and competence, there has been no comprehensive appraisal of sustainable food systems (SFS) education within dietetics and nutrition programs to date. Dietitians and nutritionists play important roles in promoting sustainability yet many perceive themselves to be inadequately trained. The purpose of this study was to explore how, and to what degree, SFS education is …
But who is it for? Introducing a framework for critical reflection on design and delivery of ethical participatory research
Food on the Margins
Food on the margins in Plymouth' is a short 'fly on the wall'-style documentary film which has captured the food stories of six individuals who are, for whatever reason, experiencing food insecurity. The film was inspired by a recent participatory food research project (Food as a Lifestyle Motivator) which aimed to explore creative methods to better understand the food experiences of vulnerable communities in Plymouth, UK. Our aim was to 'co-prod…
Participatory food events as collaborative public engagement opportunities
There is an urgent need to 'get creative' with the way we tackle social and nutritional inequalities. The Food as a Lifestyle Motivator (FLM) project has explored the use of creative participatory approaches to engage 'harder to reach' communities in dialogues to improve their well-being and life skills. Preliminary findings have confirmed that food can be a powerful catalyst for social inclusion with the potential to empower 'marginalised' indiv…
Employing participatory methods to engage an under-researched group
In this article, we report on our experience of working on an exploratory project where the primary objective was to involve homeless service users with food-based participatory qualitative approaches. The project FLM aimed to explore food experiences and behaviours in a sample of users of homelessness services in a south west UK coastal city, in order to create solutions to improve their wellbeing. A mixture of qualitative methods was used, incl…
A qualitative study exploring parental accounts of feeding pre‐school children in two low‐income populations in the UK
Good nutrition in the early years of life is essential, yet the diets of many pre-school children in the UK are known to be poor. Understanding the decisions parents make when feeding young children is very important in determining what type and nature of interventional support may be developed to promote good nutrition. The aim of this study was to explore using qualitative methods, parental perceptions of feeding their children in order to info…
Methodological development of an exploratory randomised controlled trial of an early years' nutrition intervention
Good nutrition in the early years of life is vitally important for a child's development, growth and health. Children's diets in the United Kingdom are known to be poor, particularly among socially disadvantaged groups, and there is a need for timely and appropriate interventions that support parents to improve the diets of young children. The Medical Research Council has highlighted the importance of conducting developmental and exploratory rese…
Developing a nutrition intervention in children's centres
Objective The present study explored parents’ requirements for healthy eating support prior to the development of a tailored intervention. Design A cross-sectional study of parents attending children's centres. Setting Children's centres in Cornwall (rural south-west England) and Islington (urban London borough). Subjects A total of 261 parents (94·2 % female) of pre-school children (aged 2–5 years) completed a questionnaire on factors influencin…
Parental food involvement predicts parent and child intakes of fruits and vegetables
Meal patterns and cooking practices in Southern France and Central England
Objective To evaluate whether meal patterns and cooking practices in Central England and Mediterranean France conform to popular stereotypes, eating together as a household, preparation of meals, food purchasing patterns, cooking practices and eating out were investigated. Design Cross-sectional studies conducted simultaneously in April 2001 using self-administered postal questionnaires. Setting England (Nottingham, East Midlands) and France (Mon…
Meal patterns and cooking practices in Southern France and Central England
Some of the study's findings confirm popular stereotypes of French and English food cultures, as the importance of the convivial aspects of eating, as well as more traditional practices such as cooking meals from basic ingredients, structured mealtimes and less between-meal snacking, remain more prominent within the French population. This may contribute to the differences in prevalence of obesity seen between the two countries
Psycho-social influences on food choice in Southern France and Central England
Psycho-social influences on food choice in Southern France and Central England
Employing participatory methods to engage an under-researched group
In this article, we report on our experience of working on an exploratory project where the primary objective was to involve homeless service users with food-based participatory qualitative approaches. The project FLM aimed to explore food experiences and behaviours in a sample of users of homelessness services in a south west UK coastal city, in order to create solutions to improve their wellbeing. A mixture of qualitative methods was used, incl…
Parental food involvement predicts parent and child intakes of fruits and vegetables
Participatory food events as collaborative public engagement opportunities
There is an urgent need to 'get creative' with the way we tackle social and nutritional inequalities. The Food as a Lifestyle Motivator (FLM) project has explored the use of creative participatory approaches to engage 'harder to reach' communities in dialogues to improve their well-being and life skills. Preliminary findings have confirmed that food can be a powerful catalyst for social inclusion with the potential to empower 'marginalised' indiv…
Psycho-social influences on food choice in Southern France and Central England
Meal patterns and cooking practices in Southern France and Central England
Objective To evaluate whether meal patterns and cooking practices in Central England and Mediterranean France conform to popular stereotypes, eating together as a household, preparation of meals, food purchasing patterns, cooking practices and eating out were investigated. Design Cross-sectional studies conducted simultaneously in April 2001 using self-administered postal questionnaires. Setting England (Nottingham, East Midlands) and France (Mon…
Meal patterns and cooking practices in Southern France and Central England
Some of the study's findings confirm popular stereotypes of French and English food cultures, as the importance of the convivial aspects of eating, as well as more traditional practices such as cooking meals from basic ingredients, structured mealtimes and less between-meal snacking, remain more prominent within the French population. This may contribute to the differences in prevalence of obesity seen between the two countries
A qualitative study exploring parental accounts of feeding pre‐school children in two low‐income populations in the UK
Good nutrition in the early years of life is essential, yet the diets of many pre-school children in the UK are known to be poor. Understanding the decisions parents make when feeding young children is very important in determining what type and nature of interventional support may be developed to promote good nutrition. The aim of this study was to explore using qualitative methods, parental perceptions of feeding their children in order to info…
Methodological development of an exploratory randomised controlled trial of an early years' nutrition intervention
Good nutrition in the early years of life is vitally important for a child's development, growth and health. Children's diets in the United Kingdom are known to be poor, particularly among socially disadvantaged groups, and there is a need for timely and appropriate interventions that support parents to improve the diets of young children. The Medical Research Council has highlighted the importance of conducting developmental and exploratory rese…
Developing a nutrition intervention in children's centres
Objective The present study explored parents’ requirements for healthy eating support prior to the development of a tailored intervention. Design A cross-sectional study of parents attending children's centres. Setting Children's centres in Cornwall (rural south-west England) and Islington (urban London borough). Subjects A total of 261 parents (94·2 % female) of pre-school children (aged 2–5 years) completed a questionnaire on factors influencin…
Parental food involvement predicts parent and child intakes of fruits and vegetables
Employing participatory methods to engage an under-researched group
In this article, we report on our experience of working on an exploratory project where the primary objective was to involve homeless service users with food-based participatory qualitative approaches. The project FLM aimed to explore food experiences and behaviours in a sample of users of homelessness services in a south west UK coastal city, in order to create solutions to improve their wellbeing. A mixture of qualitative methods was used, incl…
Participatory food events as collaborative public engagement opportunities
There is an urgent need to 'get creative' with the way we tackle social and nutritional inequalities. The Food as a Lifestyle Motivator (FLM) project has explored the use of creative participatory approaches to engage 'harder to reach' communities in dialogues to improve their well-being and life skills. Preliminary findings have confirmed that food can be a powerful catalyst for social inclusion with the potential to empower 'marginalised' indiv…
Food on the Margins
Food on the margins in Plymouth' is a short 'fly on the wall'-style documentary film which has captured the food stories of six individuals who are, for whatever reason, experiencing food insecurity. The film was inspired by a recent participatory food research project (Food as a Lifestyle Motivator) which aimed to explore creative methods to better understand the food experiences of vulnerable communities in Plymouth, UK. Our aim was to 'co-prod…
Sustainable food systems education in nutrition and dietetics
Purpose Despite a growing awareness of the gap between professional expectations and competence, there has been no comprehensive appraisal of sustainable food systems (SFS) education within dietetics and nutrition programs to date. Dietitians and nutritionists play important roles in promoting sustainability yet many perceive themselves to be inadequately trained. The purpose of this study was to explore how, and to what degree, SFS education is …
But who is it for? Introducing a framework for critical reflection on design and delivery of ethical participatory research
Sustainable food systems and planetary health education for nutritionists and dietitians
Purpose The global food system is undermining human and planetary health. Urgent transdisciplinary action is required among food system stakeholders equipped to address complex challenges. This study aims to identify and prioritise curriculum concepts for tertiary education, with the aim of preparing entry-level nutritionists and dietitians to contribute to sustainable food systems and planetary health within their practice. Design/methodology/ap…
Modelling enablers and barriers to improve uptake of a fruit and vegetable voucher scheme (the fresh street community) in England
Improving equitable access to fresh fruit and vegetables (FV) remains a critical public health priority in the UK, particularly in low-income communities where affordability, accessibility, and social barriers limit healthy food choices. The Fresh Street Community scheme, a place-based FV voucher initiative in England, aims to enhance dietary equity by enabling households to purchase fresh produce from local community centres. Building on prior f…
Medicine (8 works) · Obesity, Physical Activity, Diet (7 works) · Sociology (7 works) · Psychology (6 works) · Political science (5 works) · Biology (4 works) · Citizen journalism (4 works) · Culinary Culture and Tourism (4 works) · Environmental health (4 works) · Geography (4 works)