Fiona Lavelle
Biographic Data
| ID | 6259116 |
|---|---|
| NAME | Fiona Lavelle |
| GIVEN NAMES | Fiona |
| FAMILY NAME | Lavelle |
| SIGNATURE | LAVELLE F |
| AFFILIATIONS | Queen's University Belfast |
| ORCID | 0000-0002-1211-0261 |
| VERIFIED | Yes |
| TOTAL WORKS | 18 |
| TOTAL CITATIONS | 42 |
| WORKS AS AUTHOR | 18 |
| WORKS AS EDITOR | 0 |
| FIRST PUBLICATION YEAR | 2016 |
| LATEST PUBLICATION YEAR | 2026 |
| H-INDEX | 3 |
Win-win food system approach to improve children’s nutrition
Purpose To describe the development of a healthy eating habits intervention in a school and to evaluate parents’ acceptability of this initiative. Design/methodology/approach This exploratory study was conducted between February and March 2022 in a public school serving children aged 1–4 years in São Paulo, Brazil. The school acted as an educational distribution channel. Interviews with school staff helped co-design four educational videos with s…
Preconception Interventions in Women at High Risk of Developing Gestational Diabetes
Gestational diabetes mellitus (GDM) is a common pregnancy-related complication. The modest benefits of interventions to prevent GDM in women with high risk during pregnancy has shifted the focus to the preconception period. However, research on the effectiveness of preconception interventions in women who are more likely to develop GDM is lacking. This review aimed to assess the effect of preconception interventions, including behavioural strateg…
Domestic cooking and food behaviours during the Covid-19 pandemic and the cost-of-living crisis
This scoping review examined how the COVID-19 pandemic and cost-of-living crisis have influenced domestic cooking and food-related behaviours. Following PRISMA-ScR, a systematic search across five databases and grey literature sources identified 4955 records. After screening, 98 studies published between 2020 and 2024 were included. Most studies were conducted in the UK (22.4 %) and USA (18.4 %) and employed cross-sectional (94.9 %) and quantitat…
A qualitative exploration of women's experiences of food insecurity around pregnancy aligned with the socio-ecological model
Pregnancy, postpartum, and infancy are pivotal periods when food insecurity (FI), defined as inconsistent access to sufficient, safe, and nutritious food, can adversely impact maternal and child health. Despite high FI rates in the UK, little is known about women's experiences during this time. This study explores FI during pregnancy and postpartum amongst a multi-ethnic group of women. Between October 2023 and February 2024 semi-structured inter…
Process evaluation of Project Daire
The original trial referenced in this process evaluation is registered as follows: National Institute of Health (NIH) U.S. National Library of Medicine Clinical Trials.gov (ID: NCT04277312; retrospectively registered 11th February 2020)
Point-of-view video recording
Maximum nutrition, minimum waste – exploring attitudes and behaviours towards food waste and ‘root-to-tip’ dining within the home
What have I just eaten?’ A qualitative exploration of awareness and use of ultra-processed food products during pregnancy and the post-partum period in line with the COM-B behaviour model
Consumption of convenience/ultra-processed foods (UPFs) has been associated with a lower diet quality. However, it is unclear whether consumers are aware of what is classified as UPFs. Additionally, higher maternal diet quality is associated lower risk of adverse pregnancy and infant outcomes. Therefore, the aim was to explore awareness, perception, and usage of UPFs during pregnancy. Online focus group discussions with pregnant women and those w…
Food safety and convenience meals
Purpose Foodborne disease remains a significant public health threat and cause for concern. Despite numerous studies indicating that the domestic kitchen is a high-risk area for foodborne illness, consumers believe it is low-risk. The type of food being prepared in the kitchen has drastically changed, with an increased use of convenience products, perceived low-risk products. Little is known about consumers' behaviours with convenience meals. The…
Capturing the whole-school food environment in primary schools
Objective: The school food environment (SFE) is an ideal setting for encouraging healthy dietary behaviour. We aimed to develop an instrument to assess whole-SFE, test the instrument in the school setting and demonstrate its use to make food environment recommendations. Design: SFE literature and UK school food guidance were searched to inform instrument items. The instrument consisted of (i) an observation proforma capturing canteen areas system…
Fun with food - A parent-child community cooking intervention reduces parental fear and increases children's perceived competence
From the pandemic to the pan
Objective: This study aimed to investigate the impact of COVID-19 on time spent cooking and parental inclusion of children in cooking. The secondary aim was to investigate differences between those who frequently included their children in cooking activities during the COVID-19 pandemic and those who included their children less, on a number of factors such as working from home, parents’ diet quality and cooking skills confidence. Design: Cross-c…
Cook Like A Boss
Guidelines for designing age-appropriate cooking interventions for children
Domestic cooking and food skills
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…
Increasing intention to cook from basic ingredients
The impact of video technology on learning
Barriers and facilitators to cooking from ‘scratch’ using basic or raw ingredients
Barriers and facilitators to cooking from ‘scratch’ using basic or raw ingredients
Guidelines for designing age-appropriate cooking interventions for children
The impact of video technology on learning
Increasing intention to cook from basic ingredients
Fun with food - A parent-child community cooking intervention reduces parental fear and increases children's perceived competence
Cook Like A Boss
Barriers and facilitators to cooking from ‘scratch’ using basic or raw ingredients
Domestic cooking and food skills
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…
Increasing intention to cook from basic ingredients
The impact of video technology on learning
Guidelines for designing age-appropriate cooking interventions for children
From the pandemic to the pan
Objective: This study aimed to investigate the impact of COVID-19 on time spent cooking and parental inclusion of children in cooking. The secondary aim was to investigate differences between those who frequently included their children in cooking activities during the COVID-19 pandemic and those who included their children less, on a number of factors such as working from home, parents’ diet quality and cooking skills confidence. Design: Cross-c…
Cook Like A Boss
Food safety and convenience meals
Purpose Foodborne disease remains a significant public health threat and cause for concern. Despite numerous studies indicating that the domestic kitchen is a high-risk area for foodborne illness, consumers believe it is low-risk. The type of food being prepared in the kitchen has drastically changed, with an increased use of convenience products, perceived low-risk products. Little is known about consumers' behaviours with convenience meals. The…
Capturing the whole-school food environment in primary schools
Objective: The school food environment (SFE) is an ideal setting for encouraging healthy dietary behaviour. We aimed to develop an instrument to assess whole-SFE, test the instrument in the school setting and demonstrate its use to make food environment recommendations. Design: SFE literature and UK school food guidance were searched to inform instrument items. The instrument consisted of (i) an observation proforma capturing canteen areas system…
Fun with food - A parent-child community cooking intervention reduces parental fear and increases children's perceived competence
Process evaluation of Project Daire
The original trial referenced in this process evaluation is registered as follows: National Institute of Health (NIH) U.S. National Library of Medicine Clinical Trials.gov (ID: NCT04277312; retrospectively registered 11th February 2020)
Point-of-view video recording
Maximum nutrition, minimum waste – exploring attitudes and behaviours towards food waste and ‘root-to-tip’ dining within the home
What have I just eaten?’ A qualitative exploration of awareness and use of ultra-processed food products during pregnancy and the post-partum period in line with the COM-B behaviour model
Consumption of convenience/ultra-processed foods (UPFs) has been associated with a lower diet quality. However, it is unclear whether consumers are aware of what is classified as UPFs. Additionally, higher maternal diet quality is associated lower risk of adverse pregnancy and infant outcomes. Therefore, the aim was to explore awareness, perception, and usage of UPFs during pregnancy. Online focus group discussions with pregnant women and those w…
Win-win food system approach to improve children’s nutrition
Purpose To describe the development of a healthy eating habits intervention in a school and to evaluate parents’ acceptability of this initiative. Design/methodology/approach This exploratory study was conducted between February and March 2022 in a public school serving children aged 1–4 years in São Paulo, Brazil. The school acted as an educational distribution channel. Interviews with school staff helped co-design four educational videos with s…
Preconception Interventions in Women at High Risk of Developing Gestational Diabetes
Gestational diabetes mellitus (GDM) is a common pregnancy-related complication. The modest benefits of interventions to prevent GDM in women with high risk during pregnancy has shifted the focus to the preconception period. However, research on the effectiveness of preconception interventions in women who are more likely to develop GDM is lacking. This review aimed to assess the effect of preconception interventions, including behavioural strateg…
Domestic cooking and food behaviours during the Covid-19 pandemic and the cost-of-living crisis
This scoping review examined how the COVID-19 pandemic and cost-of-living crisis have influenced domestic cooking and food-related behaviours. Following PRISMA-ScR, a systematic search across five databases and grey literature sources identified 4955 records. After screening, 98 studies published between 2020 and 2024 were included. Most studies were conducted in the UK (22.4 %) and USA (18.4 %) and employed cross-sectional (94.9 %) and quantitat…
A qualitative exploration of women's experiences of food insecurity around pregnancy aligned with the socio-ecological model
Pregnancy, postpartum, and infancy are pivotal periods when food insecurity (FI), defined as inconsistent access to sufficient, safe, and nutritious food, can adversely impact maternal and child health. Despite high FI rates in the UK, little is known about women's experiences during this time. This study explores FI during pregnancy and postpartum amongst a multi-ethnic group of women. Between October 2023 and February 2024 semi-structured inter…
Psychology (14 works) · Medicine (12 works) · Obesity, Physical Activity, Diet (11 works) · Psychological intervention (7 works) · Environmental health (6 works) · Qualitative research (6 works) · Food Science (5 works) · Business (4 works) · Computer Science (4 works) · Consumer Attitudes and Food Labeling (4 works)