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Case studies


  1. Adolescents’ views of food and eating


  2. Assessment of Food Safety Practices of Food Service Food Handlers: Testing a Communication Intervention


  3. Beyond Labelling: What Strategies Do Nut Allergic Individuals Employ to Make Food Choices? A Qualitative Study


  4. Consumer involvement in dietary guideline development


  5. Consumer perceptions of beef healthiness


  6. Consumer responses to communication about food risk management


  7. Factors influencing eating a varied diet in old age


  8. Factors related to food worker hand hygiene practices


  9. Food crisis coverage by social and traditional media: A case study of the 2008 Irish dioxin crisis.


  10. Impact of different food label formats on healthiness evaluation and food choice


 
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