Margo E Barker
Biographic Data
| ID | 5496738 |
|---|---|
| NAME | Margo E Barker |
| GIVEN NAMES | Margo E |
| FAMILY NAME | Barker |
| SIGNATURE | BARKER M E |
| AFFILIATIONS | University of Sheffield |
| ORCID | 0000-0002-1016-5787 |
| VERIFIED | Yes |
| TOTAL WORKS | 13 |
| TOTAL CITATIONS | 97 |
| WORKS AS AUTHOR | 13 |
| WORKS AS EDITOR | 0 |
| FIRST PUBLICATION YEAR | 1992 |
| LATEST PUBLICATION YEAR | 2023 |
| H-INDEX | 5 |
A content analysis of online videos containing dietary recommendations for gout and their alignment with evidence-based dietary guidelines
Objective: To assess the alignment of YouTube® videos providing dietary recommendations for gout with evidence-based guidelines targeted at the United Kingdom (UK) population and to establish their quality. Design: A content analysis of YouTube® videos providing dietary recommendations for gout was undertaken. Videos were categorised by video source. Each video’s dietary recommendations for gout were compared with three evidence-based guidelines …
Attitudes and behaviour towards convenience food and food waste in the United Kingdom
A qualitative study of a food intervention in a primary school
Dietary advice for muscularity, leanness and weight control in Men’s Health magazine
Despite the widespread use of scientific information to endorse dietary advice, the content, format and scientific basis of dietary content of MH leaves much to be desired. The dietary advice as provided may not be conducive to public health
Temporality in British young women's magazines
Objective The present study examines seasonal and temporal patterns in food-related content of two UK magazines for young women focusing on food types, cooking and weight loss. Design Content analysis of magazines from three time blocks between 1999 and 2011. Setting Desk-based study. Subjects Ninety-seven magazines yielding 590 advertisements and 148 articles. Results Cluster analysis of type of food advertising produced three clusters of magazi…
Improving the nutritional quality of charitable meals for homeless and vulnerable adults. A case study of food provision by a food aid organisation in the UK
Meeting school food standards – students’ food choice and free school meals
Objective To examine students’ school food choice in relation to school food standards and entitlement to free school meals (FSM). Design Cross-sectional analysis of students’ school food choices. Setting Two large secondary schools in Yorkshire, England. Subjects Students ( n 2660) aged 11–18 years. Results Sandwiches and pizza were the most popular main food items: 40·4 % and 31·2 %, respectively, in School A; 48·3 % and 27·3 %, respectively, i…
School lunch menus and 11 to 12 year old children's food choice in three secondary schools in England—are the nutritional standards being met
Do ‘food deserts’ influence fruit and vegetable consumption?—a cross-sectional study
How are Consumers of Low-fat and High-fat Diets Perceived by those with Lower and Higher Fat Intake
Attitudes Towards Meat-eating in Vegetarian and Non-vegetarian Teenage Girls in England—an Ethnographic Approach
Do Type As Eat Differently? A Comparison of Men and Women
Dietary behaviour and health in Northern Ireland
STUDY OBJECTIVE--The aim was to determine the relationships between dietary behaviour and biochemical and haematological measures. DESIGN--This was a cross sectional population study. SETTING--The study took place in the general community within Northern Ireland. SUBJECTS--522 randomly selected adults aged 18-64 years took part (65% of the eligible sample). MEASUREMENTS AND MAIN RESULTS--Four dietary behaviours were identified using principal com…
Attitudes Towards Meat-eating in Vegetarian and Non-vegetarian Teenage Girls in England—an Ethnographic Approach
Do ‘food deserts’ influence fruit and vegetable consumption?—a cross-sectional study
How are Consumers of Low-fat and High-fat Diets Perceived by those with Lower and Higher Fat Intake
Attitudes and behaviour towards convenience food and food waste in the United Kingdom
Dietary behaviour and health in Northern Ireland
STUDY OBJECTIVE--The aim was to determine the relationships between dietary behaviour and biochemical and haematological measures. DESIGN--This was a cross sectional population study. SETTING--The study took place in the general community within Northern Ireland. SUBJECTS--522 randomly selected adults aged 18-64 years took part (65% of the eligible sample). MEASUREMENTS AND MAIN RESULTS--Four dietary behaviours were identified using principal com…
A qualitative study of a food intervention in a primary school
Improving the nutritional quality of charitable meals for homeless and vulnerable adults. A case study of food provision by a food aid organisation in the UK
School lunch menus and 11 to 12 year old children's food choice in three secondary schools in England—are the nutritional standards being met
Do Type As Eat Differently? A Comparison of Men and Women
Dietary behaviour and health in Northern Ireland
STUDY OBJECTIVE--The aim was to determine the relationships between dietary behaviour and biochemical and haematological measures. DESIGN--This was a cross sectional population study. SETTING--The study took place in the general community within Northern Ireland. SUBJECTS--522 randomly selected adults aged 18-64 years took part (65% of the eligible sample). MEASUREMENTS AND MAIN RESULTS--Four dietary behaviours were identified using principal com…
Do Type As Eat Differently? A Comparison of Men and Women
Attitudes Towards Meat-eating in Vegetarian and Non-vegetarian Teenage Girls in England—an Ethnographic Approach
How are Consumers of Low-fat and High-fat Diets Perceived by those with Lower and Higher Fat Intake
Do ‘food deserts’ influence fruit and vegetable consumption?—a cross-sectional study
School lunch menus and 11 to 12 year old children's food choice in three secondary schools in England—are the nutritional standards being met
Meeting school food standards – students’ food choice and free school meals
Objective To examine students’ school food choice in relation to school food standards and entitlement to free school meals (FSM). Design Cross-sectional analysis of students’ school food choices. Setting Two large secondary schools in Yorkshire, England. Subjects Students ( n 2660) aged 11–18 years. Results Sandwiches and pizza were the most popular main food items: 40·4 % and 31·2 %, respectively, in School A; 48·3 % and 27·3 %, respectively, i…
Dietary advice for muscularity, leanness and weight control in Men’s Health magazine
Despite the widespread use of scientific information to endorse dietary advice, the content, format and scientific basis of dietary content of MH leaves much to be desired. The dietary advice as provided may not be conducive to public health
Temporality in British young women's magazines
Objective The present study examines seasonal and temporal patterns in food-related content of two UK magazines for young women focusing on food types, cooking and weight loss. Design Content analysis of magazines from three time blocks between 1999 and 2011. Setting Desk-based study. Subjects Ninety-seven magazines yielding 590 advertisements and 148 articles. Results Cluster analysis of type of food advertising produced three clusters of magazi…
Improving the nutritional quality of charitable meals for homeless and vulnerable adults. A case study of food provision by a food aid organisation in the UK
A qualitative study of a food intervention in a primary school
Attitudes and behaviour towards convenience food and food waste in the United Kingdom
A content analysis of online videos containing dietary recommendations for gout and their alignment with evidence-based dietary guidelines
Objective: To assess the alignment of YouTube® videos providing dietary recommendations for gout with evidence-based guidelines targeted at the United Kingdom (UK) population and to establish their quality. Design: A content analysis of YouTube® videos providing dietary recommendations for gout was undertaken. Videos were categorised by video source. Each video’s dietary recommendations for gout were compared with three evidence-based guidelines …
Medicine (12 works) · Environmental health (6 works) · Obesity, Physical Activity, Diet (6 works) · Psychology (6 works) · Business (4 works) · Culinary Culture and Tourism (4 works) · Eating Disorders and Behaviors (4 works) · Food Science (4 works) · Biology (3 works) · Demography (3 works)