Sarah T Ryan
Biographic Data
| ID | 7556971 |
|---|---|
| NAME | Sarah T Ryan |
| GIVEN NAMES | Sarah T |
| FAMILY NAME | Ryan |
| SIGNATURE | RYAN S T |
| AFFILIATIONS | University of Wollongong |
| ORCID | 0000-0001-7574-1936 |
| VERIFIED | Yes |
| TOTAL WORKS | 4 |
| TOTAL CITATIONS | 0 |
| AUTHOR COUNT | 4 |
| EDITOR COUNT | 0 |
| FIRST PUBLICATION YEAR | 2021 |
| LATEST PUBLICATION YEAR | 2025 |
| H-INDEX | 0 |
‘They build roads, not cycle paths’
The Pacific Islands have high rates of non-communicable diseases (NCDs), which are preventable by ensuring healthy levels of physical activity (PA) and sedentary behaviour in childhood. This study explored barriers and facilitators to children meeting PA and sedentary behaviour guidelines through the lens of stakeholders involved in the care and education of children in four Pacific Islands. Qualitative interviews were conducted English or French…
Food provision and healthy eating environments in before school care
Objective: Australian children fall short of national dietary guidelines with only 63 % consuming adequate fruit and 10 % enough vegetables. Before school care operates as part of Out of School Hours Care (OSHC) services and provides opportunities to address poor dietary habits in children. The aim of this study was to describe the food and beverages provided in before school care and to explore how service-level factors influence food provision.…
Foods and beverages provided in out of school hours care services
Future interventions could benefit from trialling menu planning training and tools to assist OSHC services in NSW meet the ADG requirements
Foods provided to children in family day care
Objective: To assess the quality and quantity of foods and beverages provided to children aged 0–5 years in family day care and identify structural and sociodemographic factors associated with the nutritional quality of food provided. Design: A cross-sectional study measured the food and beverages provided to children using weighed food records. The number of serves from different food groups was calculated according to the Australian Guide to He…
No prominent works on this page.
Foods provided to children in family day care
Objective: To assess the quality and quantity of foods and beverages provided to children aged 0–5 years in family day care and identify structural and sociodemographic factors associated with the nutritional quality of food provided. Design: A cross-sectional study measured the food and beverages provided to children using weighed food records. The number of serves from different food groups was calculated according to the Australian Guide to He…
Foods and beverages provided in out of school hours care services
Future interventions could benefit from trialling menu planning training and tools to assist OSHC services in NSW meet the ADG requirements
‘They build roads, not cycle paths’
The Pacific Islands have high rates of non-communicable diseases (NCDs), which are preventable by ensuring healthy levels of physical activity (PA) and sedentary behaviour in childhood. This study explored barriers and facilitators to children meeting PA and sedentary behaviour guidelines through the lens of stakeholders involved in the care and education of children in four Pacific Islands. Qualitative interviews were conducted English or French…
Food provision and healthy eating environments in before school care
Objective: Australian children fall short of national dietary guidelines with only 63 % consuming adequate fruit and 10 % enough vegetables. Before school care operates as part of Out of School Hours Care (OSHC) services and provides opportunities to address poor dietary habits in children. The aim of this study was to describe the food and beverages provided in before school care and to explore how service-level factors influence food provision.…
Obesity, Physical Activity, Diet (4 works) · Child Nutrition and Water Access (3 works) · Environmental health (3 works) · Medicine (3 works) · Nursing (3 works) · Observational study (3 works) · Psychological intervention (3 works) · Business (2 works) · Cross-sectional study (2 works) · Food service (2 works)