Monique Raats
Biographic Data
| ID | 3575924 |
|---|---|
| NAME | Monique Raats |
| GIVEN NAMES | Monique |
| FAMILY NAME | Raats |
| SIGNATURE | RAATS M |
| AFFILIATIONS | University of Surrey |
| ORCID | 0000-0002-8057-2783 |
| VERIFIED | Yes |
| TOTAL WORKS | 42 |
| TOTAL CITATIONS | 134 |
| AUTHOR COUNT | 42 |
| EDITOR COUNT | 0 |
| FIRST PUBLICATION YEAR | 1993 |
| LATEST PUBLICATION YEAR | 2025 |
| H-INDEX | 7 |
Food and drink care-related quality of life of older adults accessing community-based care services in England
Community-based social care plays an important role in addressing food and drink care-related quality of life (QoL) outcomes and associated needs of older people. An analysis of data from the English Adult Social Care Survey was conducted to explore the QoL and unmet needs of older people using social care services. Between 4.3 per cent (in 2011) and 8.1 per cent (in 2022) of older adults reported unmet needs. This increased over time, after cont…
Developing a framework for reflection on policy-relevant care research using a study of older adults’ food and drink care-related needs
In this paper, we explore the challenges associated with public, professional and policy engagement. These relate to a study of the food and drink care-related needs of older community-dwelling adults using social care services. However, we will describe the issues around the following framework, which could be applied to other studies as a tool for reflection, especially for planning knowledge exchange, impact and engagement activities: \n\nStud…
Impact of acute consumption of beverages containing plant-based or alternative sweetener blends on postprandial appetite, food intake, metabolism, and gastro-intestinal symptoms: Results of the SWEET …
Project SWEET examined the barriers and facilitators to the use of non-nutritive sweeteners and sweetness enhancers (hereafter "S&SE") alongside potential risks/benefits for health and sustainability. The Beverages trial was a double-blind multi-centre, randomised crossover trial within SWEET evaluating the acute impact of three S&SE blends (plant-based and alternatives) vs. a sucrose control on glycaemic response, food intake, appetite sensation…
Perceived insufficient milk among primiparous, fully breastfeeding women: Is infant crying important
Breastfeeding mothers often report perceived insufficient milk (PIM) believing their infant is crying too much, which leads to introducing formula and the early abandonment of breastfeeding. We sought to determine if infant crying was associated with reported PIM (yes/no) and number of problems associated with lactation (lactation problem score [LPS] 6-point Likert scale) before formula introduction. Primiparous breastfeeding mothers were recruit…
Impact of acute & repeated exposure to sweeteners & sweetness enhancers on food behaviour, physiology, health: Study protocol for SWEET WP2
Front-of-pack images can boost the perceived health benefits of dietary products
Research priority setting in food and health domain: European stakeholder beliefs about legitimacy criteria and processes
Adolescents’ Perspectives on Personal and Societal Responsibility for Childhood Obesity — The Study of Beliefs through ‘Serious’ Game (PlayDecide)
The dominant approaches to public health policy on childhood obesity are based on the neoliberal emphasis of personal choice and individual responsibility. We study adolescents’ ( N = 81) beliefs about responsibility for childhood obesity as a public health issue, through an innovative participatory method, PlayDecide, organised in two countries: the UK and Spain. There is no evidence of a blanket rejection of individual responsibility, rather, a…
Effect of price and information on the food choices of women university students in Saudi Arabia: An experimental study
Domestic cooking and food skills: A review
Domestic cooking skills (CS) and food skills (FS) encompass multiple components, yet there is a lack of consensus on their constituent parts, inter-relatedness, or measurement, leading to limited empirical support for their role in influencing dietary quality. This review assessed the measurement of CS and FS in adults (>16 years); critically examining study designs, psychometric properties of measures, theoretical basis, and associations of CS/F…
Importance of mental performance in parental choice of food for children aged 4–10 years: A study in four European countries
Objective Typically, attention focuses on how nutrition affects physical health. The present study investigated the importance that parents attach to the impact of diet on mental performance when choosing food for their child. Design Questionnaire. Setting Four European countries. Subjects Parents of children aged 4–10 years ( n 1574): England ( n 397), Germany ( n 389), Hungary ( n 398) and Spain ( n 390). Results Most parents (80–85 %) consider…
Increasing intention to cook from basic ingredients: A randomised controlled study
The impact of video technology on learning: A cooking skills experiment
Sustainable healthy eating behaviour of young adults: Towards a novel methodological approach
NCT02776410 registered May 16, 2016
The framing of innovation among European research funding actors: Assessing the potential for ‘responsible research and innovation’ in the food and health domain
Barriers and facilitators to cooking from ‘scratch’ using basic or raw ingredients: A qualitative interview study
The pack size effect: Influence on consumer perceptions of portion sizes
Let’s talk about health: Shoppers’ discourse regarding health while food shopping
Objective The present study aimed to examine the role of health in consumers’ food purchasing decisions through investigating the nature of people’s discourse regarding health while conducting their food shopping. Design The study employed the think-aloud technique as part of an accompanied shop. All mentions of health and terms relating to health were identified from the data set. Inductive thematic analysis was conducted to examine how health w…
Understanding the impact of European regulation on the substantiation and use of claims on food and drinks
Strategies for dismissing dietary risks: Insights from user-generated comments online
Communication around chronic dietary risks has proved challenging as dietary health risks are ostensibly met with attenuated perceptions of their likelihood and consequences. In this article, we examine the strategies that an online public use to negotiate risk messages from expert stakeholders that may be incongruent with their own position on a risk. Progressing from conceptualisations of amplification as laid out in the social amplification of…
Risk communication and social media during food safety crises: A study of stakeholders’ opinions in Ireland
Social media is a particular communication platform which has witnessed an exponential growth in use and influence in recent years, democratising the communication process, and offering risk communicators a way of putting into practice those principles which are advocated to be at the core of risk management and communication. However, little is known about stakeholders’ willingness to embrace this new form of communication in a food crisis. The …
Older women's reduced contact with food in the Changes Around Food Experience (Cafe) study: Choices, adaptations and dynamism
Many older women reduce the amount of cooking and food preparation they do in later life. While cooking may be seen as traditionally associated with women's family roles, little is known about the impact of such reduced engagement with food on their lives. This paper presents the findings from a one-year qualitative study (Changes Around Food Experience, CAFE) of the impact of reduced contact with preparing and cooking meals from scratch for 40 w…
Health effects of infant feeding: Information for parents in leaflets and magazines in five European countries
Parents’ decisions about whether to breastfeed their infant, and when to introduce complementary foods, are important public health issues. Breastfeeding has beneficial health effects and is widely promoted. Leaflets and magazine articles on infant feeding were collected in 2005, in five European countries (England, Finland, Germany, Hungary, Spain), and screened for statements that link feeding behaviours to infant health outcomes. A total of 12…
Consumer involvement in dietary guideline development: Opinions from European stakeholders
Objective The involvement of consumers in the development of dietary guidelines has been promoted by national and international bodies. Yet, few best practice guidelines have been established to assist with such involvement. Design Qualitative semi-structured interviews explored stakeholders’ beliefs about consumer involvement in dietary guideline development. Setting Interviews were conducted in six European countries: the Czech Republic, German…
Effects of nutrition label format and product assortment on the healthfulness of food choice
Barriers and facilitators to cooking from ‘scratch’ using basic or raw ingredients: A qualitative interview study
A measure of satisfaction with food-related life
Food Habits and Foodwork: T he L ife C ourse P erspective of S enior E uropeans
In this cross-cultural, European study of 644 women and men, aged 65–98 years, food habits and foodwork were examined from a life course perspective. The study is a part of the”Food in Later Life – Choosing foods, eating meals:sustaining independence and quality of life” project, which was carried out in eight European countries using qualitative interviews for data collection. Informants in all eight countries reported experiences of a time when…
Effects of nutrition label format and product assortment on the healthfulness of food choice
The impact of personal resources and their goal relevance on satisfaction with food-related life among the elderly
Management of healthy eating in everyday life among senior Europeans
Healthful grocery shopping. Perceptions and barriers
Risk communication and social media during food safety crises: A study of stakeholders’ opinions in Ireland
Social media is a particular communication platform which has witnessed an exponential growth in use and influence in recent years, democratising the communication process, and offering risk communicators a way of putting into practice those principles which are advocated to be at the core of risk management and communication. However, little is known about stakeholders’ willingness to embrace this new form of communication in a food crisis. The …
Older women's reduced contact with food in the Changes Around Food Experience (Cafe) study: Choices, adaptations and dynamism
Many older women reduce the amount of cooking and food preparation they do in later life. While cooking may be seen as traditionally associated with women's family roles, little is known about the impact of such reduced engagement with food on their lives. This paper presents the findings from a one-year qualitative study (Changes Around Food Experience, CAFE) of the impact of reduced contact with preparing and cooking meals from scratch for 40 w…
Comparison of elicitation methods for moral and affective beliefs in the theory of planned behaviour
The impact of video technology on learning: A cooking skills experiment
Engagement, representativeness and legitimacy in the development of food and nutrition policy
Increasing intention to cook from basic ingredients: A randomised controlled study
The pack size effect: Influence on consumer perceptions of portion sizes
Attitudes, Obligations and Perceived Control: Predicting Milk Selection
Front-of-pack images can boost the perceived health benefits of dietary products
The framing of innovation among European research funding actors: Assessing the potential for ‘responsible research and innovation’ in the food and health domain
Scientific decision-making and stakeholder consultations: The case of salt recommendations
The use and perceived appropriateness of milk in the diet: A cross‐country evaluation
The repertory grid method (short structured interviews) was used to study the place milk occupies within the total diet, its perceived appropriateness and people's beliefs concerning different types of milk ("ultra‐high temperature processed” (UHT) versus “fresh” and different levels of fat content) in Finland, France, the Netherlands and the United Kingdom (UK). Twenty subjects (10 male, 10 female, 18–74 years) were interviewed in each country. …
Attitudes, Obligations and Perceived Control: Predicting Milk Selection
Perceptions of Starchy Food Dishes: Application of the Repertory Grid Method
Comparison of elicitation methods for moral and affective beliefs in the theory of planned behaviour
Food Habits and Foodwork: T he L ife C ourse P erspective of S enior E uropeans
In this cross-cultural, European study of 644 women and men, aged 65–98 years, food habits and foodwork were examined from a life course perspective. The study is a part of the”Food in Later Life – Choosing foods, eating meals:sustaining independence and quality of life” project, which was carried out in eight European countries using qualitative interviews for data collection. Informants in all eight countries reported experiences of a time when…
A measure of satisfaction with food-related life
The impact of personal resources and their goal relevance on satisfaction with food-related life among the elderly
Factors influencing eating a varied diet in old age
Objective To investigate the influences of resources and food-related goals on the variety of food choice among older people. Design A questionnaire-based survey in eight European countries: Poland, Portugal, United Kingdom, Germany, Sweden, Denmark, Italy and Spain. Subjects Participants ( n 3200) were above 65 years of age and living in their own homes. The samples were quota samples, eight groups of fifty in each country, based on gender, age …
Lifetime health outcomes of breast-feeding: A comparison of the policy documents of five European countries
Objective To (i) identify and describe prevailing infant feeding policy documents in five diverse European countries; (ii) analyse types of health outcomes for the infant that are associated with feeding breast milk rather than formula milk in the documents of different countries; and (iii) assess the extent to which documents reflect the WHO global recommendation of exclusive breast-feeding for 6 months. Design Documentary review and analysis. S…
Management of healthy eating in everyday life among senior Europeans
Development of strategies for effective communication of food risks and benefits across Europe: Design and conceptual framework of the FoodRisC project
The FoodRisC project offers a unique approach to the investigation of food risk/benefit communication. The effective spread of food risk/benefit information will assist initiatives aimed at reducing the burden of food-related illness and disease, reducing the economic impact of food crises and ensuring that confidence in safe and nutritious food is fostered and maintained in Europe
Using 'may contain' labelling to inform food choice: A qualitative study of nut allergic consumers
May contain' labelling was interpreted in the light of judgements about the product, producer and previous personal experience. It is vital that these interpretation strategies are taken into account by those responsible for labelling itself and for the provision of advice to nut allergic individuals. Suggestions to improve labelling and advice to the allergic individual are considered
The process of setting micronutrient recommendations: A cross-European comparison of nutrition-related scientific advisory bodies
Objective To examine the workings of the nutrition-related scientific advisory bodies in Europe, paying particular attention to the internal and external contexts within which they operate. Design Desk research based on two data collection strategies: a questionnaire completed by key informants in the field of micronutrient recommendations and a case study that focused on mandatory folic acid (FA) fortification. Setting Questionnaire-based data w…
Engagement, representativeness and legitimacy in the development of food and nutrition policy
A qualitative interview study on effects of diet on children’s mental state and performance. Evaluation of perceptions, attitudes and beliefs of parents in four European countries
Health effects of infant feeding: Information for parents in leaflets and magazines in five European countries
Parents’ decisions about whether to breastfeed their infant, and when to introduce complementary foods, are important public health issues. Breastfeeding has beneficial health effects and is widely promoted. Leaflets and magazine articles on infant feeding were collected in 2005, in five European countries (England, Finland, Germany, Hungary, Spain), and screened for statements that link feeding behaviours to infant health outcomes. A total of 12…
Consumer involvement in dietary guideline development: Opinions from European stakeholders
Objective The involvement of consumers in the development of dietary guidelines has been promoted by national and international bodies. Yet, few best practice guidelines have been established to assist with such involvement. Design Qualitative semi-structured interviews explored stakeholders’ beliefs about consumer involvement in dietary guideline development. Setting Interviews were conducted in six European countries: the Czech Republic, German…
Effects of nutrition label format and product assortment on the healthfulness of food choice
Healthful grocery shopping. Perceptions and barriers
Scientific decision-making and stakeholder consultations: The case of salt recommendations
Strategies for dismissing dietary risks: Insights from user-generated comments online
Communication around chronic dietary risks has proved challenging as dietary health risks are ostensibly met with attenuated perceptions of their likelihood and consequences. In this article, we examine the strategies that an online public use to negotiate risk messages from expert stakeholders that may be incongruent with their own position on a risk. Progressing from conceptualisations of amplification as laid out in the social amplification of…
Risk communication and social media during food safety crises: A study of stakeholders’ opinions in Ireland
Social media is a particular communication platform which has witnessed an exponential growth in use and influence in recent years, democratising the communication process, and offering risk communicators a way of putting into practice those principles which are advocated to be at the core of risk management and communication. However, little is known about stakeholders’ willingness to embrace this new form of communication in a food crisis. The …
Older women's reduced contact with food in the Changes Around Food Experience (Cafe) study: Choices, adaptations and dynamism
Many older women reduce the amount of cooking and food preparation they do in later life. While cooking may be seen as traditionally associated with women's family roles, little is known about the impact of such reduced engagement with food on their lives. This paper presents the findings from a one-year qualitative study (Changes Around Food Experience, CAFE) of the impact of reduced contact with preparing and cooking meals from scratch for 40 w…
Let’s talk about health: Shoppers’ discourse regarding health while food shopping
Objective The present study aimed to examine the role of health in consumers’ food purchasing decisions through investigating the nature of people’s discourse regarding health while conducting their food shopping. Design The study employed the think-aloud technique as part of an accompanied shop. All mentions of health and terms relating to health were identified from the data set. Inductive thematic analysis was conducted to examine how health w…
Understanding the impact of European regulation on the substantiation and use of claims on food and drinks
Medicine (29 works) · Psychology (28 works) · Business (17 works) · Social Psychology (15 works) · Political science (14 works) · Sociology (13 works) · Food Science (12 works) · Obesity, Physical Activity, Diet (12 works) · Environmental health (11 works) · Marketing (10 works)