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Browsing publications by Dr Wendy Wrieden

Newcastle AuthorsTitleYearFull text
Dr Susanna Mills
Dr Jean Adams
Professor Martin White
Dr Wendy Wrieden
Dr Heather Brown
et al.
Sociodemographic characteristics and frequency of consuming home-cooked meals and meals from out-of-home sources: cross-sectional analysis of a population-based cohort study2018
Dr Wendy Wrieden
Time to address the double inequality of differences in dietary intake between Scotland and England2018
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 Susanna Mills
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 Wendy Wrieden
Joel Halligan
Louis Goffe
Is the UK diet sustainable? Assessing the environmental impact, cost and nutritional quality of household food purchases2017
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
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