martin caraher | City, University of London (original) (raw)

Papers by martin caraher

Wageningen Academic Publishers eBooks, Feb 12, 2012

Appetite, Aug 1, 2022

This study aimed to analyze meal preparation and the place of its consumption by university stude... more This study aimed to analyze meal preparation and the place of its consumption by university students before and during the COVID-19 pandemic, according to their individual characteristics and cooking skills. Methods: Data were collected with 1919 Brazilian university students using the Brazilian Cooking Skills Questionnaire (BCSQ) and questions about gender, living arrangement, knowing how to cook and location of meal consumption. Bayesian multilevel ordinal regression models were used to estimate the probabilities of meal preparation and local location of its consumption by Brazilian university students before and during the COVID-19 pandemic, according to their individual characteristics and cooking skills. Results: Most of participants showed reported a high level of cooking skills (70.7%). Also, they reported a decrease in ordering delivery of takeaway food and eating fast-food, while increasing homemade meals with fresh ingredients, ultra-processed food or both during the pandemic compared to the period before the quarantine. Lastly, they increased their cooking frequency during the pandemic, regardless of their cooking skills level. However, the group with high cooking skills had a greater increase in the use of fresh ingredients. Conclusions: The study showed that the pandemic was an opportunity for university students to increase their cooking skills and frequency of cooking at home with a variety of foods. Particular attention should be given to those with low cooking skills and that use ultra-processed foods, promoting interventions to disseminate information and with behavior change components to teach about healthy cooking to increase cooking knowledge and skills, focusing on preparation of fresh ingredients.

City Research Online (City University London), Mar 1, 2012

In the UK, the term food coop is used to describe a range of food projects and initiatives. This ... more In the UK, the term food coop is used to describe a range of food projects and initiatives. This paper explores the current meaning of the term food coop and presents original research that draws on data collected for the first phase of an evaluation for the Making Local Food Work Programme. Data for this paper is based on ranking exercises completed by food coop stakeholders in the UK as well as semi structured interviews with food coop volunteers, organisers and customers. The research is part of the first stage of a larger impact evaluation of food coops. Different types of food coop operations will be presented. These include locations in an urban church, a community centre, a primary school, a pub, and a market stall. This is a practical study that aims to discuss analyse the range of benefits food coops can have as well as addressing the challenges.

Food policy, 2016

The use of general descriptive names, registered names, trademarks, service marks, etc. in this p... more The use of general descriptive names, registered names, trademarks, service marks, etc. in this publication does not imply, even in the absence of a specific statement, that such names are exempt from the relevant protective laws and regulations and therefore free for general use.

MOJ Public Health, Nov 14, 2017

Objective: Promote healthy diets through offer and demand, drawing workers' attention to diet and... more Objective: Promote healthy diets through offer and demand, drawing workers' attention to diet and modifying food offers through educating food suppliers. Methods: Target group today over six million workers and 430.000 restaurants. Activities in restaurants and companies: Monitoring is carried out by an annual survey. Results: 2015 over 70% of Italian workers have lunch break every day, 41% inside and 59% outside the workplace (Europe 60% and 30%). 70% consider local and seasonal products important and 21% declare to be familiar with the programme, and 25% are prepared to change their eating habits. Italian restaurant owners state that 90% of their staff has good level of knowledge and 67% are willing to serve balanced meals (85% and 56% Europe). Conclusion and implications: The programme is giving good results, but also confirms that there is still to be done, particularly in the field of education and information in workplaces.

Routledge eBooks, May 23, 2023

Routledge eBooks, May 22, 2023

Nova eBooks, Dec 1, 2007

This chapter highlights the need for an understanding of the views of children and the way they v... more This chapter highlights the need for an understanding of the views of children and the way they view food and nutrition knowledge and behaviour. We argue that this is necessary to help understand behaviour, to inform practice and to devise realistic research and evaluation strategies. Many existing approaches to research adopt a positivist approach and tend to exclude qualitative work because of the lack of control groups and validated measures. We set out how, by using qualitative research techniques and examples from our own work, the views of young people can be used to inform underlying behaviour. What we know about the behaviour of a community or group of individuals is often added to by qualitative data and this is not always so in experimental studies. For example attempts to change the behaviour of young people in eating in fast food restaurants is tempered by the fact that the reasons they do this are influenced by issues other than knowledge about the food on offer; or in the case of fruit and vegetable schemes it is necessary to understand the mindset of children to consuming fruit and vegetables. These raise the classic contradiction between knowledge and behaviour and the translation of research findings into practice and shaping what works. Determining audience needs, wants and perceptions is one of the key principles of good quality public health nutrition prevention work and is in-keeping with the need to create supportive environments for health and strengthening community action for health. We set out the need for understanding the mindset of young people, along with the links between research and action. We explore the use of existing evidence and gaps in the evidence base which includes an argument for research to have utility and be linked to programme interventions; indicating a shift from traditional evidence-based practice and a plea for evaluation and research on the use of evidence in practice. Such an approach will enable health practitioners to gain a better understanding of how to implement strategies associated with childhood nutrition and healthy eating in their working environment.

The Blackwell Encyclopedia of Sociology, Nov 19, 2019

Nutrition, Mar 1, 2022

Brazilian Cooking Skills Questionnaire Evaluation on the Using/Cooking and Consumption of Fruits ... more Brazilian Cooking Skills Questionnaire Evaluation on the Using/Cooking and Consumption of Fruits and Vegetables INTRODUCTION Cooking skills have been widely debated in the academic literature, with the main focus on the relationship between cooking attitudes and skills to healthy eating habits [1-5]. The studies that aimed to show this relationship are not homogeneous and there is still a lack of consensus in the literature to evidence it. Even that, most of them has showed people who has more confidence to cook, shows better diet's quality than ones who do not. Studies show that the use of cooking skills have been in decline among young adults, especially among those entering college level education [3,6,7]. Whether this is due to lack of basic skills or issues such as time and convenience of processed foods and takeaway is not clear. Students face barriers to preparing their own meals, ranging from a low confidence in choosing and preparing foods, limited knowledge of cooking [7,8], easy availability and accessibility to convenience food [3,6,7], high frequency of eating away from home [3,7,9,10], time pressures and a shortage of money [3,7,11]. So, the general decrease in cooking practices may lead these individuals to unhealthy eating habits and an over-reliance on processed and ultra-processed foods, decreasing the consumption of fruits and vegetables, mainly [3,6,7,9,10]. Once you leave food preparation to others then you are less likely to be in control of your food intake. Cooking skills can be defined as individual's attitudes, knowledge and confidence with respect to the purchasing, planning and preparing of food from scratch (fresh or raw or unprocessed), as well as the use of processed and ultra-processed foods either on their own or as components of a meal. Using the first category of foods requires pre-preparation culinary Commented [MMJ1]: Answer 1 Commented [MMJ2]: Answer 3

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Health Education Journal, Jun 1, 2007

Ho e Eco o ics as a food educatio i terve tio : lesso s fro the Irish seco dar educatio co te t T... more Ho e Eco o ics as a food educatio i terve tio : lesso s fro the Irish seco dar educatio co te t The Irish Context In Ireland, similar to many other countries, levels of overweight, obesity and diet related noncommunicable diseases (DRNCDs) are on the increase among low-income groups (Safefood 2016). However, for Ireland the picture is starker, the country is on course to top European leagues tables for the prevalence of overweight and obesity by 2020 (WHO, 2015). Currently, six in ten adults and one in four children are either overweight or obese in Ireland with only 40% of the population having a healthy weight (Department of Health, 2016; 2013; Layte and McCroy, 2011). It is widely recognised that obesity is a risk factor for chronic non-communicable diseases including heart disease; type 2 diabetes, cancer and may have a negative impact on mental health. However, the distribution of the levels of obesity and DRNCDs are skewed and not distributed equally in society. Statistics show that the levels of overweight and obesity are higher in lower social class and the more disadvantaged groups of society including certain ethnic minorities and people with disabilities (Department of Health, 2015). In schools in the most disadvantaged areas of Ireland the prevalence of overweight and obesity in children is 6-7% higher than in other schools (Department of Health, 2016). Safefood (2012) have estimated that the financial burden (direct and indirect costs) of adult obesity to be in the region of €. illio a ually accounting for 2.3% of the total health expenditure. Consequently, childhood obesity and diabetes, are widely regarded as a serious public health challenge requiring cross-sectoral attention. On the 22 nd September 2016 the Department of Health (2016) in Ireland launched A Health Weight for Ireland: Obesity Policy and Action Plan (2016-2025). A Health Weight for Ireland sets out, over a ten-year period, targets and actions to achieve which in turn aims to produce measurable outcomes in reducing the levels of overweight and obesity in Ireland and in assisting people to achieve better health. The policy outlines Ten Steps Forward and twenty priority actions that will be taken to achieve the ambitious aims by 2025. Of the ten steps, and in the context of exploring the role of Home Economics education, the key priority action which this arti le ill fo us o relates to de elopi g a d i ple e ti g a hole of s hool approa h to healthy lifestyle programmes referencing curriculum, nutrition, physical activity, smoking, alcohol

SIGLEAvailable from British Library Document Supply Centre-DSC:DXN037234 / BLDSC - British Librar... more SIGLEAvailable from British Library Document Supply Centre-DSC:DXN037234 / BLDSC - British Library Document Supply CentreGBUnited Kingdo