Snacking – information, recherche et analyse

Articles sur Snacking

31 octobre 2022

COVID-19 reshaped the way we buy, prepare and consume food

Katherine Labonté, McGill University et Daiva Nielsen, McGill University

From curbside pick-up to online delivery, COVID-19 has had a significant impact on how we consume food. But will those impacts be permanent?

5 juillet 2022

Rachel Povey, Staffordshire University; Robert Dempsey, Manchester Metropolitan University et Sian Calvert, University of Nottingham

We wanted to find a way to reduce how much children snack on foods high in fat, salt and sugar.

18 décembre 2019

Laura Wilkinson, Swansea University

Variety may be the spice of life, but it can also make you pile on the pounds.

23 octobre 2019

Ruth Whiteside, Sheffield Hallam University

Would a ban on snacking on public transport really help combat obesity? An expert in nutrition weighs in.

5 décembre 2018

Jenna Macciochi, University of Sussex

Just the act of eating each meal places a large degree of physiological stress on the immune system.

Jenna Macciochi
Lecturer in Immunology, University of Sussex
Laura Wilkinson
Senior Lecturer in Psychology, Swansea University
Ruth Whiteside
Senior Lecturer In Public Health Nutrition, Sheffield Hallam University
Robert Dempsey
Senior Lecturer in Psychology, Manchester Metropolitan University
Rachel Povey
Associate Professor in Health Psychology, Staffordshire University
Sian Calvert
Research associate in the School of Medicine, Faculty of Medicine & Health Sciences, University of Nottingham
Katherine Labonté
Postdoctoral Fellow/Stagiaire postdoctorale, School of Human Nutrition, McGill University
Daiva Nielsen
Associate Professor, School of Human Nutrition, McGill University