Graham W Horgan
Biographic Data
| ID | 5460836 |
|---|---|
| NAME | Graham W Horgan |
| GIVEN NAMES | Graham W |
| FAMILY NAME | Horgan |
| SIGNATURE | HORGAN G W |
| VERIFIED | No |
| TOTAL WORKS | 9 |
| TOTAL CITATIONS | 0 |
| WORKS AS AUTHOR | 9 |
| WORKS AS EDITOR | 0 |
| FIRST PUBLICATION YEAR | 2010 |
| LATEST PUBLICATION YEAR | 2022 |
| H-INDEX | 0 |
Modelling population responses to workplace minimum dietary standards introduced as workers return after social lockdowns
These model results illustrate the qualitative impact social connectivity could have on changing diets through interventions. Norms can be changed more in a more connected population, and social interactions spread norms between contexts and amplified the influence of, for example, workplace minimum standards beyond those directly exposed. However, implementation of minimum standards in a single type of setting would not reach the whole populatio…
An Agent-Based Model to Simulate Meat Consumption Behaviour of Consumers in Britain
The current rate of production and consumption of meat poses a problem both to peoples' health and to the environment. This work aims to develop a simulation of peoples' meat consumption in Britain using agent-based modelling. The agents represent individual consumers. The key variables that characterise agents include sex, age, monthly income, perception of the living cost, and concerns about the impact of meat on the environment, health, and an…
Healthy and sustainable diets that meet greenhouse gas emission reduction targets and are affordable for different income groups in the UK
Objective To model dietary changes required to shift the UK population to diets that meet dietary recommendations for health, have lower greenhouse gas emissions (GHGE) and are affordable for different income groups. Design Linear programming was used to create diets that meet dietary requirements for health and reduced GHGE (57 and 80 % targets) by income quintile, taking account of food budgets and foods currently purchased, thereby keeping die…
Association between hours worked in paid employment and diet quality, frequency of eating out and consuming takeaways in the UK
Objective: To examine associations between hours worked and diet quality, frequency of eating out and consuming takeaways. Design: Data were taken from the National Diet and Nutrition Survey (2008–2014). Associations between hours worked in paid employment and diet quality, assessed using the Diet Quality Index (DQI) and selected foods and nutrients, were tested using linear regression models. Associations between hours worked and frequency of ea…
A spontaneous binge-like eating model in mice using unpredictable once weekly access to palatable diets
The potential impact of compositional changes in farmed fish on its health-giving properties
Assessment of national dietary guidelines in a number of European countries reveals that some are based on cohort studies, focusing on total seafood consumption, while others are based on the content of EPA and DHA, distinguishing between oily and other fish. The mean actual intake of fish in most countries is around or below the recommended intake, with differences in intake of fish being present between sex and age groups. Many people do not re…
Buying less and wasting less food. Changes in household food energy purchases, energy intakes and energy density between 2007 and 2012 with and without adjustment for food waste
Objective Consumers in the UK responded to the rapid increases in food prices between 2007 and 2009 partly by reducing the amount of food energy bought. Household food and drink waste has also decreased since 2007. The present study explored the combined effects of reductions in food purchases and waste on estimated food energy intakes and dietary energy density. Design The amount of food energy purchased per adult equivalent was calculated from …
Sustainable diets for the future
Evaluating energy intake measurement in free-living subjects
Objective To nutritionally analyse mean energy intake (EI) from different 3 d intervals within a 7 d recording period and to evaluate the seasonal effect on energy and nutrient intake. Design Cross-sectional study of dietary intake collected with 7 d food diaries. Setting Aberdeen, north-east Scotland, UK, between 2002 and 2004. Subjects Participants from two long-term trials were pooled. These trials, investigating genetic and environmental infl…
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Evaluating energy intake measurement in free-living subjects
Objective To nutritionally analyse mean energy intake (EI) from different 3 d intervals within a 7 d recording period and to evaluate the seasonal effect on energy and nutrient intake. Design Cross-sectional study of dietary intake collected with 7 d food diaries. Setting Aberdeen, north-east Scotland, UK, between 2002 and 2004. Subjects Participants from two long-term trials were pooled. These trials, investigating genetic and environmental infl…
Sustainable diets for the future
The potential impact of compositional changes in farmed fish on its health-giving properties
Assessment of national dietary guidelines in a number of European countries reveals that some are based on cohort studies, focusing on total seafood consumption, while others are based on the content of EPA and DHA, distinguishing between oily and other fish. The mean actual intake of fish in most countries is around or below the recommended intake, with differences in intake of fish being present between sex and age groups. Many people do not re…
Buying less and wasting less food. Changes in household food energy purchases, energy intakes and energy density between 2007 and 2012 with and without adjustment for food waste
Objective Consumers in the UK responded to the rapid increases in food prices between 2007 and 2009 partly by reducing the amount of food energy bought. Household food and drink waste has also decreased since 2007. The present study explored the combined effects of reductions in food purchases and waste on estimated food energy intakes and dietary energy density. Design The amount of food energy purchased per adult equivalent was calculated from …
A spontaneous binge-like eating model in mice using unpredictable once weekly access to palatable diets
An Agent-Based Model to Simulate Meat Consumption Behaviour of Consumers in Britain
The current rate of production and consumption of meat poses a problem both to peoples' health and to the environment. This work aims to develop a simulation of peoples' meat consumption in Britain using agent-based modelling. The agents represent individual consumers. The key variables that characterise agents include sex, age, monthly income, perception of the living cost, and concerns about the impact of meat on the environment, health, and an…
Healthy and sustainable diets that meet greenhouse gas emission reduction targets and are affordable for different income groups in the UK
Objective To model dietary changes required to shift the UK population to diets that meet dietary recommendations for health, have lower greenhouse gas emissions (GHGE) and are affordable for different income groups. Design Linear programming was used to create diets that meet dietary requirements for health and reduced GHGE (57 and 80 % targets) by income quintile, taking account of food budgets and foods currently purchased, thereby keeping die…
Association between hours worked in paid employment and diet quality, frequency of eating out and consuming takeaways in the UK
Objective: To examine associations between hours worked and diet quality, frequency of eating out and consuming takeaways. Design: Data were taken from the National Diet and Nutrition Survey (2008–2014). Associations between hours worked in paid employment and diet quality, assessed using the Diet Quality Index (DQI) and selected foods and nutrients, were tested using linear regression models. Associations between hours worked and frequency of ea…
Modelling population responses to workplace minimum dietary standards introduced as workers return after social lockdowns
These model results illustrate the qualitative impact social connectivity could have on changing diets through interventions. Norms can be changed more in a more connected population, and social interactions spread norms between contexts and amplified the influence of, for example, workplace minimum standards beyond those directly exposed. However, implementation of minimum standards in a single type of setting would not reach the whole populatio…
Medicine (7 works) · Environmental health (6 works) · Biology (4 works) · Business (4 works) · Nutritional Studies and Diet (4 works) · Obesity, Physical Activity, Diet (4 works) · Agricultural science (3 works) · Agriculture Sustainability and Environmental Impact (3 works) · Economics (3 works) · Environmental Science (3 works)