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Browsing publications by Dr Wendy Wrieden

Newcastle AuthorsTitleYearFull text
Dr Frances Hillier-Brown
Dr Wendy Wrieden
Dr Jean Adams
Professor Ashley Adamson
Dr Vera Araujo-Soares
et al.
A description of interventions promoting healthier ready-to-eat meals (to eat in, to take away, or to be delivered) sold by specific food outlets in England: a systematic mapping and evidence synthesis2017
Dr Heather Brown
Dr Wendy Wrieden
Professor Martin White
Frequency of eating home cooked meals and potential benefits for diet and health: cross-sectional analysis of a population-based cohort study2017
Dr Susanna Mills
Professor Martin White
Dr Wendy Wrieden
Dr Heather Brown
Dr Jean Adams
et al.
Home food preparation practices, experiences and perceptions: A qualitative interview study with photo-elicitation2017
Dr Viviana Albani
Dr Wendy Wrieden
Identifying dietary differences between Scotland and England: a rapid review of the literature2017
Dr Stephanie Scott
Dr Kathryn Parkinson
Professor Eileen Kaner
Shannon Robalino
Dr Wendy Wrieden
et al.
Non-pharmacological interventions designed to reduce health risks due to unhealthy eating behaviour and linked risky or excessive drinking in adults aged 18–25 years: a systematic review protocol2017
Dr Wendy Wrieden
‘Change4Life Smart Swaps’: quasi-experimental evaluation of a natural experiment2016
Louis Goffe
Dr Frances Hillier-Brown
Dr Wendy Wrieden
Dr Amelia Lake
Dr Vera Araujo-Soares
et al.
Comparison of sodium content of meals served by independent takeaways using standard versus reduced holed salt shakers: Cross-sectional study2016
Nuno Mendonca
Dr Thomas Hill
Dr Antoneta Granic
Dr Karen Davies
Dr Joanna Collerton
et al.
Macronutrient intake and food sources in the very old: analysis of the Newcastle 85+ Study2016
Nuno Mendonca
Dr Thomas Hill
Dr Antoneta Granic
Dr Karen Davies
Dr Joanna Collerton
et al.
Micronutrient intake and food sources in the very old: Analysis of the Newcastle 85+ Study2016
Louis Goffe
Dr Wendy Wrieden
Dr Linda Penn
Dr Frances Hillier-Brown
Dr Amelia Lake
et al.
Reducing the salt added to takeaway food: within-subjects comparison of salt delivered by five and 17 holed salt shakers in controlled conditions2016
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