Michael EJ Lean
Biographic Data
| ID | 5477886 |
|---|---|
| NAME | Michael EJ Lean |
| GIVEN NAMES | Michael EJ |
| FAMILY NAME | Lean |
| SIGNATURE | LEAN M E |
| AFFILIATIONS | University of Glasgow |
| VERIFIED | No |
| TOTAL WORKS | 9 |
| TOTAL CITATIONS | 0 |
| AUTHOR COUNT | 9 |
| EDITOR COUNT | 0 |
| FIRST PUBLICATION YEAR | 1998 |
| LATEST PUBLICATION YEAR | 2022 |
| H-INDEX | 0 |
You know what, I’m in the trend as well’: Understanding the interplay between digital and real-life social influences on the food and activity choices of young adults
Objective: To understand young adults’ perceptions of online and real-life social influences on their food and activity choices. Design: A qualitative study involving 7 focus groups. Thematic analysis using both deductive and inductive techniques were performed. Setting: A polytechnic and a university in Singapore. Participants: A total of 46 full-time students, 19–24 years of age. Results: Participants revealed that social media meets multiple n…
Compulsory calorie labelling of foods. A response to ‘Food for thought: Obstacles to menu labelling in restaurants and cafeterias’ by E Thomas
Compulsory calorie-labelling of menu items is not a panacea for the obesity epidemic. A response to 'Compulsory calorie labelling of foods' by Nikolaou and Lean
Development of a nutritionally balanced pizza as a functional meal designed to meet published dietary guidelines
Objective To develop a worked example of product reformulation of a very popular ‘junk food’ to meet nutritional guidelines for public health in a ready meal. Design Indicative survey of popular Margherita pizzas, followed by product reformulation, applying dietary guidelines to generate a single-item pizza meal containing 30 % daily amounts of energy and all nutrients. An iterative process was used; first to optimize nutrient balance by adjustin…
What, not just salad and veg? Consumer testing of the eatwell week
Objective To test the appeal of the eatwell week , a nutritionally balanced 7 d menu which satisfies nutritional guidelines of the Food Standards Agency in Scotland; determine the clarity and understanding of the main messages; and gather views on the usability and acceptability of the eatwell week resource format. Design Focus group discussions with consumers and health professionals. Setting Four locations across the UK. Results The eatwell wee…
Influence of smoking and diet on glycated haemoglobin and 'pre-diabetes’ categorisation: A cross-sectional analysis
This study adds evidence to relate smoking (an oxidative stress proxy) with protein glycation in normoglycaemic subjects, with implications for individuals exposed to ROS and for epidemiological interpretation of HbA1c
Designing the eatwell week: The application of eatwell plate advice to weekly food intake
Objective To develop a menu and resource to illustrate to consumers and health professionals what a healthy balanced diet looks like over the course of a week. Design Development and analysis of an illustrative 7 d ‘ eatwell week’ menu to meet current UK recommendations for nutrients with a Dietary Reference Value, with a daily energy base of 8368 kJ (2000 kcal). Foods were selected using market research data on meals and snacks commonly consumed…
Changes in body weight and food choice in those attempting smoking cessation: A cluster randomised controlled trial
The intervention was not successful at minimising weight gain in comparison to control but was successful in facilitating some sustained improvements in the dietary habits of intervention participants. Improved quit rates in the intervention group suggest that continued contact with advisors may have reduced anxieties regarding weight gain and encouraged cessation despite weight gain. Research should continue in this area as evidence suggests tha…
Evaluation of a bar-code system for nutrient analysis in dietary surveys
Objective: A novel system for nutrient analysis has been developed and tested over 5 years. Its key features are a nutrient database of 600 commonly eaten foods (95% of foods eaten in 7-day surveys); a booklet identifying each food with a bar code, bar codes for gram weight and for portion sizes (small, medium, large) and a bar-code reader with dietary analysis software for PCs. In the present study the bar-code system has been evaluated by compa…
UK consumer attitudes, beliefs and barriers to increasing fruit and vegetable consumption
Objective: To assess attitudes, predictors of intention, and identify perceived barriers to increasing fruit and vegetable (F&V) intakes. Design: UK nationwide postal survey utilizing the theory of planned behaviour. Subjects: Stratified (by social class and region) random sample of 2020 UK adults providing a modest response rate of 37% ( n = 741). Results: Belief measures (e.g. health, cost, taste, etc.) were strongly associated with overall att…
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UK consumer attitudes, beliefs and barriers to increasing fruit and vegetable consumption
Objective: To assess attitudes, predictors of intention, and identify perceived barriers to increasing fruit and vegetable (F&V) intakes. Design: UK nationwide postal survey utilizing the theory of planned behaviour. Subjects: Stratified (by social class and region) random sample of 2020 UK adults providing a modest response rate of 37% ( n = 741). Results: Belief measures (e.g. health, cost, taste, etc.) were strongly associated with overall att…
Evaluation of a bar-code system for nutrient analysis in dietary surveys
Objective: A novel system for nutrient analysis has been developed and tested over 5 years. Its key features are a nutrient database of 600 commonly eaten foods (95% of foods eaten in 7-day surveys); a booklet identifying each food with a bar code, bar codes for gram weight and for portion sizes (small, medium, large) and a bar-code reader with dietary analysis software for PCs. In the present study the bar-code system has been evaluated by compa…
Changes in body weight and food choice in those attempting smoking cessation: A cluster randomised controlled trial
The intervention was not successful at minimising weight gain in comparison to control but was successful in facilitating some sustained improvements in the dietary habits of intervention participants. Improved quit rates in the intervention group suggest that continued contact with advisors may have reduced anxieties regarding weight gain and encouraged cessation despite weight gain. Research should continue in this area as evidence suggests tha…
Influence of smoking and diet on glycated haemoglobin and 'pre-diabetes’ categorisation: A cross-sectional analysis
This study adds evidence to relate smoking (an oxidative stress proxy) with protein glycation in normoglycaemic subjects, with implications for individuals exposed to ROS and for epidemiological interpretation of HbA1c
Designing the eatwell week: The application of eatwell plate advice to weekly food intake
Objective To develop a menu and resource to illustrate to consumers and health professionals what a healthy balanced diet looks like over the course of a week. Design Development and analysis of an illustrative 7 d ‘ eatwell week’ menu to meet current UK recommendations for nutrients with a Dietary Reference Value, with a daily energy base of 8368 kJ (2000 kcal). Foods were selected using market research data on meals and snacks commonly consumed…
Development of a nutritionally balanced pizza as a functional meal designed to meet published dietary guidelines
Objective To develop a worked example of product reformulation of a very popular ‘junk food’ to meet nutritional guidelines for public health in a ready meal. Design Indicative survey of popular Margherita pizzas, followed by product reformulation, applying dietary guidelines to generate a single-item pizza meal containing 30 % daily amounts of energy and all nutrients. An iterative process was used; first to optimize nutrient balance by adjustin…
What, not just salad and veg? Consumer testing of the eatwell week
Objective To test the appeal of the eatwell week , a nutritionally balanced 7 d menu which satisfies nutritional guidelines of the Food Standards Agency in Scotland; determine the clarity and understanding of the main messages; and gather views on the usability and acceptability of the eatwell week resource format. Design Focus group discussions with consumers and health professionals. Setting Four locations across the UK. Results The eatwell wee…
Compulsory calorie labelling of foods. A response to ‘Food for thought: Obstacles to menu labelling in restaurants and cafeterias’ by E Thomas
Compulsory calorie-labelling of menu items is not a panacea for the obesity epidemic. A response to 'Compulsory calorie labelling of foods' by Nikolaou and Lean
You know what, I’m in the trend as well’: Understanding the interplay between digital and real-life social influences on the food and activity choices of young adults
Objective: To understand young adults’ perceptions of online and real-life social influences on their food and activity choices. Design: A qualitative study involving 7 focus groups. Thematic analysis using both deductive and inductive techniques were performed. Setting: A polytechnic and a university in Singapore. Participants: A total of 46 full-time students, 19–24 years of age. Results: Participants revealed that social media meets multiple n…
Medicine (8 works) · Obesity, Physical Activity, Diet (8 works) · Environmental health (6 works) · Food Science (4 works) · Biology (3 works) · Food choice (3 works) · Nutrient (3 works) · Obesity and Health Practices (3 works) · Psychology (3 works) · Public health (3 works)