Lynn Stockley

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OBJECTIVE To explore published and unpublished research into consumer understanding and use of nutrition labelling which is culturally applicable in Europe. DESIGN A systematic review undertaken between July 2002 and February 2003. RESULTS One hundred and three papers were identified that reported on consumer understanding or use of nutrition labelling,(More)
OBJECTIVE To compare nutrient profile models with a standard ranking of 120 foods. DESIGN Over 700 nutrition professionals were asked to categorise 120 foods into one of six positions on the basis of their healthiness. These categorisations were used to produce a standard ranking of the 120 foods. The standard ranking was compared with the results of(More)
This paper describes the results of testing two types of modification to Model WXY to deal with issues raised during the recent consultation on the model. These issues were that: a) Some processed foods with particularly high levels of fat, sugar or salt were not categorised as 'high in fat, salt or sugar' foods because of their protein content b) The(More)
OBJECTIVE To provide a basis for making recommendations on the potential to improve use of folic acid supplements in the UK, particularly among low-income and young women. DESIGN Systematic reviews of relevant research from 1989 to May 2006 in Europe, the USA, Canada, Australia and New Zealand. RESULTS Twenty-six systematic reviews and/or meta-analyses(More)
This paper suggests strategies for implementing the EU food based dietary guidelines. Dietary guidelines have been developed and disseminated in many countries across the world. However, the EU guidelines are the first to include a specific section on implementation. The aims of the guidelines are twofold, 1) to provide food based dietary guidelines which(More)
OBJECTIVES This paper describes the development of an online questionnaire for testing nutrition professionals' perceptions of the 'healthiness' of individual foods and the results of administering that questionnaire. The questionnaire was designed to produce a standard ranking of foods that can be used as a tool for testing nutrient profile models. (More)
A moderate energy (0 g protein, 420 kcal) supplement was given daily to a group of people (n = 14) in one week, and a placebo was administered daily in another week. A second group (n = 13) was given a protein supplement (14 g protein, 84 kcal) daily during one week and a placebo in a separate week. A crossover design was used. The effect of the energy(More)
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