Tamara Bucher
Biographic Data
| ID | 6256958 |
|---|---|
| NAME | Tamara Bucher |
| GIVEN NAMES | Tamara |
| FAMILY NAME | Bucher |
| SIGNATURE | BUCHER T |
| AFFILIATIONS | University of Newcastle Australia |
| ORCID | 0000-0003-3244-5867 |
| VERIFIED | Yes |
| TOTAL WORKS | 27 |
| TOTAL CITATIONS | 31 |
| AUTHOR COUNT | 27 |
| EDITOR COUNT | 0 |
| FIRST PUBLICATION YEAR | 2011 |
| LATEST PUBLICATION YEAR | 2026 |
| H-INDEX | 3 |
Psychometric testing of the teacher food and nutrition-related health and wellbeing questionnaire
The TFNQ is the first purpose-built evaluation tool to incorporate a set of valid and reliable sub-scales and single-item measures. The TFNQ will facilitate research that aims to explore the contribution of teacher FN practices with teacher health and wellbeing and inform the development of practical lifestyle focused solutions
Content validation of the teacher food and nutrition-related health and wellbeing questionnaire, a Delphi study
This Delphi study established content validity of the TFNQ to appropriately measure key aspects of FN as a component of wellbeing in schoolteachers. Future testing will evaluate the TFNQ construct validity and reliability
Changing the default order of food items in an online grocery store may nudge healthier food choices
Restructuring food environments, such as online grocery stores, has the potential to improve consumer health by encouraging healthier food choices. The aim of this study was to investigate whether repositioning foods within an experimental online grocery store can be used to nudge healthier choices. Specifically, we investigated whether repositioning product categories displayed on the website main page, and repositioning individual products with…
Can I @handle it? The effects of sponsorship disclosure in TikTok influencer marketing videos with different product integration levels on adolescents’ persuasion knowledge and brand outcomes
TikTok influencer videos are becoming increasingly popular for promotional purposes and are appealing to adolescents. Yet, the products' level of integration into the storyline of such videos influences their recognizability as advertisements, which is concerning as they expose adolescents to unhealthy social media food marketing, leading to unhealthy consumption. This study investigated whether a sponsorship disclosure in a TikTok influencer vid…
Why do experts disagree? The development of a taxonomy
People are increasingly exposed to conflicting health information and must navigate this information to make numerous decisions, such as which foods to consume, a process many find difficult. Although some consumers attribute these disagreements to aspects related to uncertainty and complexity of research, many use a narrower set of credibility-based explanations. Experts’ views on disagreements are underinvestigated and lack explicit identificat…
Evaluating an integrated nutrition and mathematics curriculum
Objective: To present the process evaluation of a curricular Cross-curricular Unit on Portion Size (CUPS) program that integrates nutrition and mathematics, describing teacher and student perspectives on the intervention. Design: Semi-structured interviews and focus groups were conducted following the implementation of the CUPS program during a pilot randomised controlled trial designed to evaluate efficacy for improved portion size estimation. L…
Making sense of adolescent-targeted social media food marketing
Traditional food marketing stimulates adolescents' consumption of energy-dense, nutrient-poor foods. These dietary behaviours may track into adulthood and lead to weight gain, obesity and related non-communicable diseases. While social media use in adolescents has proliferated, little is known about the content of food marketing within these platforms, and how this impacts adolescents' dietary behaviours. This paper aimed to obtain expert insight…
The effects of nutrition and health claims on the nutrient composition of single and subsequent meal servings
Nutrition and health claims (NHCs) can help individuals make better food choices. While NHCs have been found to influence consumer perceptions and consumption, there has been less focus on how claims influence the nutritional composition of servings. There has also been little attention paid to longer term or compensatory effects of claims on subsequent food selection. This manuscript details two studies considering these matters. Study 1 (n = 60…
Pregnant Women Have Poor Carbohydrate Knowledge and Do Not Receive Adequate Nutrition Education
Nutrition Education in the Australian New South Wales Primary School Curriculum
In NSW, Australia, the views of primary-school aged children and their parents in regard to the importance of nutrition education at school are unclear. The aim of the current study was to explore children's knowledge of nutrition and eating habits and to identify gaps that future school nutrition education programs could target. Students aged 9 to 12 years and their parents ( n = 21 dyads) were invited to participate in semi-structured interview…
Consumer perception and behaviour related to low-alcohol wine
Objective: Compared with standard wines, low-alcohol wines may have several social and health benefits. Innovative production processes have led to high-quality light wines. It is, however, unclear how consumers perceive and consume these alcohol-reduced wines. The current study aimed to investigate how people evaluate low-alcohol wine (Sauvignon Blanc) and if the reduction in alcohol and the information that a wine is low in alcohol influences c…
The Multiple Food Test
Children’s Intake of Food from Non-Fast-Food Outlets and Child-Specific Menus
Eating out-of-home is associated with higher energy intakes in children. The continued high prevalence of childhood obesity requires a greater understanding of child menu options and eating out frequency to inform appropriate regulatory initiatives. The majority of studies to date have focused on menus from fast-food outlets with few focused on non-fast-food outlets. This study aimed to describe parents' reports of their child(ren)'s (aged up to …
Image-based food portion size estimation using a smartphone without a fiducial marker
Objective Current approaches to food volume estimation require the person to carry a fiducial marker (e.g. a checkerboard card), to be placed next to the food before taking a picture. This procedure is inconvenient and post-processing of the food picture is time-consuming and sometimes inaccurate. These problems keep people from using the smartphone for self-administered dietary assessment. The current bioengineering study presents a novel smartp…
Mixed deep learning and natural language processing method for fake-food image recognition and standardization to help automated dietary assessment
Objective The present study tested the combination of an established and a validated food-choice research method (the ‘fake food buffet’) with a new food-matching technology to automate the data collection and analysis. Design The methodology combines fake-food image recognition using deep learning and food matching and standardization based on natural language processing. The former is specific because it uses a single deep learning network to p…
The effect of the labelled serving size on consumption
Trends in Food and Beverage Portion Sizes in Australian Children; a Time-Series Analysis Comparing 2007 and 2011–2012 National Data
In 2011-2012 approximately 26% of Australian children aged between 5-17 years were reported to be overweight or obese. Furthermore, the increase in prevalence of overweight and obesity among US children parallels reported increases in energy intake and portion sizes of common foods, leading to the recognition that availability of larger portion sizes contributes to the rise in overweight and obesity prevalence. Thus, the aim of this time-series a…
What is a nutritious snack? Level of processing and macronutrient content influences young adults' perceptions
Nudging consumers towards healthier choices
Nudging or ‘choice architecture’ refers to strategic changes in the environment that are anticipated to alter people’s behaviour in a predictable way, without forbidding any options or significantly changing their economic incentives. Nudging strategies may be used to promote healthy eating behaviour. However, to date, the scientific evidence has not been systematically reviewed to enable practitioners and policymakers to implement, or argue for …
Consumers' practical understanding of healthy food choices
The web-buffet – development and validation of an online tool to measure food choice
Objective To date, no data exist on the agreement of food choice measured using an online tool with subsequent actual consumption. This needs to be shown before food choice, measured by means of an online tool, is used as a dependent variable to examine intake in the general population. Design A ‘web-buffet’ was developed to assess food choice. Setting Choice was measured as planned meal composition from photographic material; respondents chose p…
What is healthy food? Objective nutrient profile scores and subjective lay evaluations in comparison
Vegetable variety
Objective Most children do not meet the recommended intake of vegetables. Variety was identified as a potential factor to increase children's intake of these foods, as it was shown that variety was effective in improving meal composition in adults. Because younger children are suggested to be more responsive to internal satiation signals than to external food-related cues compared with adults, it is not clear whether variety is effective to impro…
The influence of plate size on meal composition. Literature review and experiment
If it contains fruits or a lot of water it must be healthy. Parents and children's health perception of beverages
What is healthy food? Objective nutrient profile scores and subjective lay evaluations in comparison
Fruit for dessert. How people compose healthier meals
Making sense of adolescent-targeted social media food marketing
Traditional food marketing stimulates adolescents' consumption of energy-dense, nutrient-poor foods. These dietary behaviours may track into adulthood and lead to weight gain, obesity and related non-communicable diseases. While social media use in adolescents has proliferated, little is known about the content of food marketing within these platforms, and how this impacts adolescents' dietary behaviours. This paper aimed to obtain expert insight…
The Multiple Food Test
What is a nutritious snack? Level of processing and macronutrient content influences young adults' perceptions
Changing the default order of food items in an online grocery store may nudge healthier food choices
Restructuring food environments, such as online grocery stores, has the potential to improve consumer health by encouraging healthier food choices. The aim of this study was to investigate whether repositioning foods within an experimental online grocery store can be used to nudge healthier choices. Specifically, we investigated whether repositioning product categories displayed on the website main page, and repositioning individual products with…
Improvement of meal composition by vegetable variety
Objective Our physical environment influences our daily food choices unconsciously. Strategic changes in the food environment might therefore be potential measures to influence consumers’ food selection towards better nutrition, without affecting the consumers’ freedom of choice. The present study aimed to examine whether increased vegetable variety enhances healthy food choices and improves meal composition. Design A randomised experiment. Setti…
Fruit for dessert. How people compose healthier meals
Vegetable variety
Objective Most children do not meet the recommended intake of vegetables. Variety was identified as a potential factor to increase children's intake of these foods, as it was shown that variety was effective in improving meal composition in adults. Because younger children are suggested to be more responsive to internal satiation signals than to external food-related cues compared with adults, it is not clear whether variety is effective to impro…
The influence of plate size on meal composition. Literature review and experiment
If it contains fruits or a lot of water it must be healthy. Parents and children's health perception of beverages
The web-buffet – development and validation of an online tool to measure food choice
Objective To date, no data exist on the agreement of food choice measured using an online tool with subsequent actual consumption. This needs to be shown before food choice, measured by means of an online tool, is used as a dependent variable to examine intake in the general population. Design A ‘web-buffet’ was developed to assess food choice. Setting Choice was measured as planned meal composition from photographic material; respondents chose p…
What is healthy food? Objective nutrient profile scores and subjective lay evaluations in comparison
Nudging consumers towards healthier choices
Nudging or ‘choice architecture’ refers to strategic changes in the environment that are anticipated to alter people’s behaviour in a predictable way, without forbidding any options or significantly changing their economic incentives. Nudging strategies may be used to promote healthy eating behaviour. However, to date, the scientific evidence has not been systematically reviewed to enable practitioners and policymakers to implement, or argue for …
Consumers' practical understanding of healthy food choices
Trends in Food and Beverage Portion Sizes in Australian Children; a Time-Series Analysis Comparing 2007 and 2011–2012 National Data
In 2011-2012 approximately 26% of Australian children aged between 5-17 years were reported to be overweight or obese. Furthermore, the increase in prevalence of overweight and obesity among US children parallels reported increases in energy intake and portion sizes of common foods, leading to the recognition that availability of larger portion sizes contributes to the rise in overweight and obesity prevalence. Thus, the aim of this time-series a…
What is a nutritious snack? Level of processing and macronutrient content influences young adults' perceptions
Image-based food portion size estimation using a smartphone without a fiducial marker
Objective Current approaches to food volume estimation require the person to carry a fiducial marker (e.g. a checkerboard card), to be placed next to the food before taking a picture. This procedure is inconvenient and post-processing of the food picture is time-consuming and sometimes inaccurate. These problems keep people from using the smartphone for self-administered dietary assessment. The current bioengineering study presents a novel smartp…
Mixed deep learning and natural language processing method for fake-food image recognition and standardization to help automated dietary assessment
Objective The present study tested the combination of an established and a validated food-choice research method (the ‘fake food buffet’) with a new food-matching technology to automate the data collection and analysis. Design The methodology combines fake-food image recognition using deep learning and food matching and standardization based on natural language processing. The former is specific because it uses a single deep learning network to p…
The effect of the labelled serving size on consumption
Children’s Intake of Food from Non-Fast-Food Outlets and Child-Specific Menus
Eating out-of-home is associated with higher energy intakes in children. The continued high prevalence of childhood obesity requires a greater understanding of child menu options and eating out frequency to inform appropriate regulatory initiatives. The majority of studies to date have focused on menus from fast-food outlets with few focused on non-fast-food outlets. This study aimed to describe parents' reports of their child(ren)'s (aged up to …
Nutrition Education in the Australian New South Wales Primary School Curriculum
In NSW, Australia, the views of primary-school aged children and their parents in regard to the importance of nutrition education at school are unclear. The aim of the current study was to explore children's knowledge of nutrition and eating habits and to identify gaps that future school nutrition education programs could target. Students aged 9 to 12 years and their parents ( n = 21 dyads) were invited to participate in semi-structured interview…
Consumer perception and behaviour related to low-alcohol wine
Objective: Compared with standard wines, low-alcohol wines may have several social and health benefits. Innovative production processes have led to high-quality light wines. It is, however, unclear how consumers perceive and consume these alcohol-reduced wines. The current study aimed to investigate how people evaluate low-alcohol wine (Sauvignon Blanc) and if the reduction in alcohol and the information that a wine is low in alcohol influences c…
The Multiple Food Test
Pregnant Women Have Poor Carbohydrate Knowledge and Do Not Receive Adequate Nutrition Education
Evaluating an integrated nutrition and mathematics curriculum
Objective: To present the process evaluation of a curricular Cross-curricular Unit on Portion Size (CUPS) program that integrates nutrition and mathematics, describing teacher and student perspectives on the intervention. Design: Semi-structured interviews and focus groups were conducted following the implementation of the CUPS program during a pilot randomised controlled trial designed to evaluate efficacy for improved portion size estimation. L…
Making sense of adolescent-targeted social media food marketing
Traditional food marketing stimulates adolescents' consumption of energy-dense, nutrient-poor foods. These dietary behaviours may track into adulthood and lead to weight gain, obesity and related non-communicable diseases. While social media use in adolescents has proliferated, little is known about the content of food marketing within these platforms, and how this impacts adolescents' dietary behaviours. This paper aimed to obtain expert insight…
The effects of nutrition and health claims on the nutrient composition of single and subsequent meal servings
Nutrition and health claims (NHCs) can help individuals make better food choices. While NHCs have been found to influence consumer perceptions and consumption, there has been less focus on how claims influence the nutritional composition of servings. There has also been little attention paid to longer term or compensatory effects of claims on subsequent food selection. This manuscript details two studies considering these matters. Study 1 (n = 60…
Can I @handle it? The effects of sponsorship disclosure in TikTok influencer marketing videos with different product integration levels on adolescents’ persuasion knowledge and brand outcomes
TikTok influencer videos are becoming increasingly popular for promotional purposes and are appealing to adolescents. Yet, the products' level of integration into the storyline of such videos influences their recognizability as advertisements, which is concerning as they expose adolescents to unhealthy social media food marketing, leading to unhealthy consumption. This study investigated whether a sponsorship disclosure in a TikTok influencer vid…
Why do experts disagree? The development of a taxonomy
People are increasingly exposed to conflicting health information and must navigate this information to make numerous decisions, such as which foods to consume, a process many find difficult. Although some consumers attribute these disagreements to aspects related to uncertainty and complexity of research, many use a narrower set of credibility-based explanations. Experts’ views on disagreements are underinvestigated and lack explicit identificat…
Changing the default order of food items in an online grocery store may nudge healthier food choices
Restructuring food environments, such as online grocery stores, has the potential to improve consumer health by encouraging healthier food choices. The aim of this study was to investigate whether repositioning foods within an experimental online grocery store can be used to nudge healthier choices. Specifically, we investigated whether repositioning product categories displayed on the website main page, and repositioning individual products with…
Medicine (16 works) · Obesity, Physical Activity, Diet (16 works) · Psychology (15 works) · Consumer Attitudes and Food Labeling (13 works) · Food Science (12 works) · Food choice (9 works) · Biology (8 works) · Computer Science (7 works) · Environmental health (7 works) · Nutritional Studies and Diet (6 works)