Dr Tamara Bucher
Associate Professor
School of Environmental and Life Sciences
- Email:tamara.bucher@newcastle.edu.au
- Phone:43484162
Nudging consumers toward better food choices
Collaborating with industry, consumers and a range of colleagues in different disciplines, Dr Tamara Bucher is leading research to ensure that we all have access to better, healthier food options.
The reasons behind why we eat what we eat are complex. We know that unhealthy environments are a major cause of the global obesity epidemic – particularly when junk food is available 24/7 and is so convenient and cheap. But what if we were to make healthy food just as readily available, enticing, delicious and affordable?
That’s the challenge that Tamara’s interdisciplinary research is aiming to address.
“There is no point in just telling people they need to eat better food, we all know that,” says Tamara. “Instead, what we’re looking at is how to nudge people toward better food choices and choosing healthy easier.”
Australian food outlets are now offering a much wider range of more healthful, simpler food options. Pre-chopped and packaged vegies or cooking boxes make a healthy meal quicker to put on the table. However, this kind of convenience comes at a cost – and much of it is not accessible to those on lower incomes or with large, hungry families.
“It would be nice if everybody could eat fresh food and cook from scratch, but not everyone has the time, skills or money to do that,” Tamara adds. “We want to make healthy food available for everyone, on every budget and every lifestyle.”
“I like to eat convenience food as well,” Tamara says with a laugh. “Sometimes I want fast food or a microwave meal, and I want those to be healthy and tasty as well as convenient. Convenience foods have a bad reputation, but if they have a good nutritional profile they can actually help people eat easier and better.”
Digital environments and food choices
‘Nowadays we make a lot of food choices online’. Tamara notes with interest how the COVID-19 pandemic changed the way we shop. The pandemic lockdowns caused an increase in meal delivery and online grocery shopping. “We saw businesses act in an agile and nimble manner where they rapidly moved online and looked for new ways to serve their customers,” Tamara says. “It’s worked so well, that we’ll see successful businesses continue to develop on this model into the future.”
“Australia was already set up for online delivery, and with COVID-19 that’s absolutely skyrocketed,” Tamara notes. “To build on that, what we need to look at is how to set up online environments so that people can make the best food choices.”
For Tamara, this means nudging.
“Nudging means making healthier food choices easier, without forbidding any foods,” she says. “We want to make them more appealing and accessible by creating environments that offer better choices through technology and different interfaces.”
Solving industry’s problems through doctoral training
Addressing these issues is not a simple task and requires leadership and collaboration with industry. The University’s Doctoral Training Centre in Food and Agribusiness is the platform where these complex problems are addressed. Tamara is the Academic Convenor of the centre, where she plays an integral role in overseeing HDR-based food/industry collaborations by connecting industry with PhD and higher degree students to real-world problems.
Wine research
We often pair food with wine, so it makes sense that Tamara is also Deputy Director of the Newcastle Wine Studies Network . “What influences our choices when we buy a bottle of wine? The label, the price, the placement on the shelves, where it’s from?” Tamara muses. “Interestingly, we know it doesn’t usually have much to do with how the wine tastes! It’s often all about marketing and how the bottle shop is organised.”
Tamara is particularly interested in alcohol free wine and has written about the topic for The Conversation. Drinking wine involves a great deal more than the alcohol content, and with mindful consumers looking to satisfy their tastebuds with low or zero-alcohol wines, beers and spirits – it’s a rapid-growth industry. “Adding alcohol free wine and beer to the drink menu, contributes to addressing alcohol related harm”, Tamara mentions.
Creating a sustainable food future
As a mid-career researcher in Nutrition and Consumer Behaviour with a background in Human Nutrition and Biology, Tamara has built global connections through strategic collaborations with international, interdisciplinary teams in Computer Science, Nutrition and Psychology. She is supervising several Dual Award Doctoral Degree students with partner Universities. “The most interesting things happen at the interface of different disciplines. When you bring together people from different areas, that’s where innovation is happening,” Tamara says.
Tamara has a firm focus on where her research will take her, and us. “I want to make a contribution to better eating environments,” Tamara says. “And make choosing healthier easier.”
“We don’t want to tell people what to do, but we want to create environments that offer a variety of sustainable, affordable, and convenient healthy foods, because in the end, we can only eat what we have available.”
Nudging consumers toward better food choices
Dr Tamara Bucher is a researcher within the School of Health Sciences, UON.
Career Summary
Qualifications
- Doctor of Science, Swiss Federal Institute of Technology - Zurich
- Bachelor of Science (Human Biology), Swiss Federal Institute of Technology - Zurich
- Master of Science (Biology), Swiss Federal Institute of Technology - Zurich
- Master of Adv Studies - Human Nutrition & Health, Swiss Federal Institute of Technology - Zurich
Keywords
- Food labelling
- Health perception
- Nudging
- Nutrient profiling
- Nutrition education
- Snacking
- Wine and health
- consumer behavior and perception
- food labelling
- low alcohol wine
- sustainable consumption
Languages
- German (Mother)
- English (Fluent)
Fields of Research
Code | Description | Percentage |
---|---|---|
520304 | Health psychology | 30 |
321005 | Public health nutrition | 60 |
350601 | Consumer behaviour | 10 |
Professional Experience
UON Appointment
Title | Organisation / Department |
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Associate Professor | University of Newcastle School of Environmental and Life Sciences Australia |
Academic appointment
Dates | Title | Organisation / Department |
---|---|---|
15/1/2024 - | Head of Nutrition and Dietetics Research | Bern University of Applied Research Switzerland |
1/1/2019 - 31/12/2022 | Senior Lecturer Food Science and Human Nutrition | The University of Newcastle School of Environmetal and Life Sciences Australia |
1/11/2014 - 31/12/2018 | Post-Doctoral Research Fellow | The University of Newcastle, NSW Australia |
13/1/2013 - 20/11/2014 | Post-Doctoral Research Fellow and Lecturer | ETH Zurich (Swiss Federal Institute of Technology Zurich) Institute of Food, Nutrition and Health Switzerland |
1/7/2011 - 31/7/2011 | Statistics Summer School | Essex Summer School in Social Science Data Analysis United Kingdom |
1/2/2010 - 13/1/2013 | PhD Student and Teaching Assistant | ETH Zurich (Swiss Federal Institute of Technology Zurich) Institute of Food, Nutrition and Health Switzerland |
20/9/2008 - 20/12/2009 |
Master of Advanced Studies (MAS) in Human Nutrition and Health Post graduate studies |
ETH Zurich Department of Health Sciences and Technology Switzerland |
1/5/2008 - 31/7/2008 | Research Assistant | ETH Zurich Department of Biology, Institute of Biochemistry Switzerland |
1/4/2007 - 1/4/2008 | Master in Biology | ETH Zurich Department of Biology, Institute of Biochemistry Switzerland |
1/10/2003 - 1/4/2007 | Bachelor in Biology | ETH Zurich Department of Biology, Institute of Biochemistry Switzerland |
Professional appointment
Dates | Title | Organisation / Department |
---|---|---|
1/11/2008 - 1/7/2013 | Project Associate | SimplyScience Foundation Switzerland |
1/7/2008 - 31/8/2008 |
IAESTE Student Internship IASESTE Student Internship |
Swansea University Center of Sustainable Aquaculture and Research United Kingdom |
Awards
Award
Year | Award |
---|---|
2013 |
Nutrition Society Paper of the Month November 2013 The Nutrition Society |
Teaching
Code | Course | Role | Duration | ||||||||||||
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FSHN3070 |
Functional Foods and Health Claims The University of Newcastle |
Course Coordinator | 1/2/2019 - 31/12/2019 | ||||||||||||
701-0729-00L |
Methoden der empirischen Sozialforschung ETH Zurich
|
Senior Lecturer | 1/1/0001 - 1/1/0001 | ||||||||||||
FSHN2030 |
Micronutrients The University of Newcastle |
Course Coordinator | 1/8/2019 - 30/11/2019 | ||||||||||||
FSHN2020 |
Macronutrients University of Newcastle |
Course Coordinator | 1/8/2019 - 30/11/2019 | ||||||||||||
752-2122-00L |
Food and Consumer Behaviour ETH Zürich
|
Senior Lecturer | 17/1/2013 - 31/12/2014 |
Publications
For publications that are currently unpublished or in-press, details are shown in italics.
Highlighted Publications
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2014 |
Bucher T, Siegrist M, van der Horst K, 'Vegetable variety: an effective strategy to increase vegetable choice in children', PUBLIC HEALTH NUTRITION, 17 1232-1236 (2014)
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2015 |
Keller C, Markert F, Bucher T, 'Nudging product choices: The effect of position change on snack bar choice', FOOD QUALITY AND PREFERENCE, 41 41-43 (2015)
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2016 |
Bucher T, Collins C, Rollo ME, McCaffrey TA, De Vlieger N, Van Der Bend D, et al., 'Nudging consumers towards healthier choices: A systematic review of positional influences on food choice', British Journal of Nutrition, 115 2252-2263 (2016) [C1] Nudging or 'choice architecture' refers to strategic changes in the environment that are anticipated to alter people's behaviour in a predictable way, without forbi... [more] Nudging or 'choice architecture' refers to strategic changes in the environment that are anticipated to alter people's behaviour in a predictable way, without forbidding any options or significantly changing their economic incentives. Nudging strategies may be used to promote healthy eating behaviour. However, to date, the scientific evidence has not been systematically reviewed to enable practitioners and policymakers to implement, or argue for the implementation of, specific measures to support nudging strategies. This systematic review investigated the effect of positional changes of food placement on food choice. In total, seven scientific databases were searched using relevant keywords to identify interventions that manipulated food position (proximity or order) to generate a change in food selection, sales or consumption, among normal-weight or overweight individuals across any age group. From 2576 identified articles, fifteen articles comprising eighteen studies met our inclusion criteria. This review has identified that manipulation of food product order or proximity can influence food choice. Such approaches offer promise in terms of impacting on consumer behaviour. However, there is a need for high-quality studies that quantify the magnitude of positional effects on food choice in conjunction with measuring the impact on food intake, particularly in the longer term. Future studies should use outcome measures such as change in grams of food consumed or energy intake to quantify the impact on dietary intake and potential impacts on nutrition-related health. Research is also needed to evaluate potential compensatory behaviours secondary to such interventions.
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2017 |
Bucher T, Weltert M, Rollo ME, Smith SP, Jia W, Collins CE, Sun M, 'The international food unit: A new measurement aid that can improve portion size estimation', International Journal of Behavioral Nutrition and Physical Activity, 14 1-11 (2017) [C1]
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2017 |
De Vlieger NM, Collins C, Bucher T, 'What is a nutritious snack? Level of processing and macronutrient content influences young adults' perceptions', Appetite, 114 55-63 (2017) [C1]
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2020 |
Bucher T, Frey E, Wilczynska M, Deroover K, Dohle S, 'Consumer perception and behaviour related to low-alcohol wine: Do people overcompensate?', Public Health Nutrition, 23 1939-1947 (2020) [C1]
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Chapter (3 outputs)
Year | Citation | Altmetrics | Link | ||||||||
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2021 |
Gunathilake T, Akanbi TO, Bucher T, Barrow CJ, 'Enzymes in nutrition, baby foods, and food safety', Value-Addition in Food Products and Processing Through Enzyme Technology 153-161 (2021) Enzymes play major roles in baby food manufacturing, ranging from enhancing the flavor, solubility, and digestibility of nutrients in baby foods. Enzymes have also been used to pr... [more] Enzymes play major roles in baby food manufacturing, ranging from enhancing the flavor, solubility, and digestibility of nutrients in baby foods. Enzymes have also been used to produce some functional ingredients that are added to baby foods. For instance, proteases are used for the in vitro digestion of milk protein for use in infant formulas. Lipases are used to produce pure concentrates of functional lipids such as omega-3 docosahexaenoic acid (DHA) to fortify baby foods. Pure DHA concentrates are often added to infant formulas because they have unique roles in infants¿ brain and eye development. In addition, several enzymes have also been used to produce lactose-free foods for babies with lactose intolerance. Therefore, this chapter focuses on the use of enzymes to enhance the quality, safety, and nutritional properties of baby foods during production.
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2020 |
Haslam R, Taylor R, Herbert J, Bucher T, 'Nutrients for Money: The Relationship between Portion Size, Nutrient Density and Consumer Choices', The Health Benefits of Foods - Current Knowledge and Further Development, IntechOpen, online (2020)
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2019 |
Bucher T, Deroover K, Stockley C, 'Production and Marketing of Low-Alcohol Wine', Advances in Grape and Wine Biotechnology, IntechOpen, London, UK 1-16 (2019) [B1]
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Journal article (91 outputs)
Year | Citation | Altmetrics | Link | ||||||||
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2024 |
Valencic E, Beckett E, Collins CE, Seljak BK, Bucher T, 'Changing the default order of food items in an online grocery store may nudge healthier food choices', APPETITE, 192 (2024) [C1]
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2024 |
Day I, Deroover K, Kavanagh M, Beckett E, Akanbi T, Pirinen M, Bucher T, 'Australian consumer perception of non-alcoholic beer, white wine, red wine, and spirits', International Journal of Gastronomy and Food Science, 35 100886-100886 (2024)
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2024 |
Whatnall M, Clarke ED, Bucher T, Collins CE, 'Happy Little Vegemites ! An analysis of the contribution of yeast extract spreads and tomato-based sauces to nutrient intake adequacy in Australia.', J Hum Nutr Diet, 37 292-307 (2024) [C1]
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2023 |
Verdonschot A, Follong BM, Collins CE, de Vet E, Haveman-Nies A, Bucher T, 'Effectiveness of school-based nutrition intervention components on fruit and vegetable intake and nutrition knowledge in children aged 4-12 years old: an umbrella review', NUTRITION REVIEWS, 81 304-321 (2023) [C1]
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2023 |
Asher RC, Bucher T, Shrewsbury VA, Clarke ED, Herbert J, Roberts S, et al., 'Facilitators and barriers to providing culinary nutrition, culinary medicine and behaviour change support: An online cross-sectional survey of Australian health and education professionals', JOURNAL OF HUMAN NUTRITION AND DIETETICS, 36 252-265 (2023) [C1]
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2023 |
Whatnall M, Clarke ED, Schumacher T, Rollo ME, Bucher T, Ashton LM, et al., 'Do sauces, condiments and seasonings contribute important amounts of nutrients to Australian dietary intakes?', JOURNAL OF HUMAN NUTRITION AND DIETETICS, 36 1101-1110 (2023) [C1]
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2023 |
Jakstas T, Follong B, Bucher T, Miller A, Shrewsbury VA, Collins CE, 'Addressing schoolteacher food and nutrition-related health and wellbeing: a scoping review of the food and nutrition constructs used across current research.', Int J Behav Nutr Phys Act, 20 108 (2023) [C1]
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2023 |
van der Bend DLM, Gijsman N, Bucher T, Shrewsbury VA, van Trijp H, van Kleef E, 'Can I @handle it? The effects of sponsorship disclosure in TikTok influencer marketing videos with different product integration levels on adolescents? persuasion knowledge and brand outcomes', COMPUTERS IN HUMAN BEHAVIOR, 144 (2023) [C1]
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2023 |
Brasington N, Bucher T, Beckett ELL, 'Frequency of Convenience Cooking Product Use Is Associated with Cooking Confidence, Creativity, and Markers of Vegetable Intake', NUTRIENTS, 15 (2023) [C1]
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2023 |
Asher RCC, Clarke EDD, Bucher T, Shrewsbury VAA, Roberts S, Collins CEE, 'Impact and evaluation of an online culinary nutrition course for health, education and industry professionals to promote vegetable knowledge and consumption', JOURNAL OF HUMAN NUTRITION AND DIETETICS, 36 967-980 (2023) [C1]
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2023 |
Ferraris C, Scarlett CJ, Bucher T, Beckett EL, 'Liking of salt is associated with depression, anxiety, and stress.', Chem Senses, 48 (2023) [C1]
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2023 |
Bucher T, Malcolm J, Mukhopadhyay SP, Vuong Q, Beckett E, 'Consumer acceptance of edible coatings on apples: The role of food technology neophobia and information about purpose', Food Quality and Preference, 112 105024-105024 (2023) [C1]
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2023 |
Ferraris C, Scarlett CJ, Veysey M, Lucock M, Bucher T, Beckett EL, 'Salt-Taste Polymorphism TRPV1-rs8065080 Is Associated with Increased Likelihood of Depression in an Elderly Cohort.', Lifestyle Genom, 16 224-236 (2023) [C1]
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2023 |
Valencic E, Beckett E, Collins CE, Korou ic Seljak B, Bucher T, 'SnackTrack-An App-Based Tool to Assess the Influence of Digital and Physical Environments on Snack Choice.', Nutrients, 15 (2023) [C1]
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2023 |
Valencic E, Beckett E, Collins CE, Korousic B, Bucher T, 'Digital nudging in online grocery stores: A scoping review on current practices and gaps', TRENDS IN FOOD SCIENCE & TECHNOLOGY, 131 151-163 (2023) [C1]
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2022 |
Follong BM, Prieto-Rodriguez E, Miller A, Collins CE, Bucher T, 'Evaluating an integrated nutrition and mathematics curriculum: primary school teachers' and students' experiences', PUBLIC HEALTH NUTRITION, 25 2099-2110 (2022) [C1]
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2022 |
de Vlieger N, Riley N, Miller A, Collins C, Bucher T, 'Development and Reliability Testing of a Nutrition Knowledge Questionnaire for Australian Children (the CNK-AU)', JOURNAL OF NUTRITION EDUCATION AND BEHAVIOR, 54 335-345 (2022) [C1]
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2022 |
van der Bend DLM, Jakstas T, van Kleef E, Shrewsbury VA, Bucher T, 'Adolescents' exposure to and evaluation of food promotions on social media: a multi-method approach', INTERNATIONAL JOURNAL OF BEHAVIORAL NUTRITION AND PHYSICAL ACTIVITY, 19 (2022) [C1]
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2022 |
Brasington N, Bucher T, Beckett EL, 'Correlations between Convenience Cooking Product Use and Vegetable Intake', NUTRIENTS, 14 (2022) [C1]
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2022 |
Asher RC, Jakstas T, Lavelle F, Wolfson JA, Rose A, Bucher T, et al., 'Development of the Cook-Ed (TM) Matrix to Guide Food and Cooking Skill Selection in Culinary Education Programs That Target Diet Quality and Health', NUTRIENTS, 14 (2022) [C1]
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2022 |
Follong BM, Verdonschot A, Prieto-Rodriguez E, Miller A, Collins CE, Bucher T, 'Nutrition across the curriculum: a scoping review exploring the integration of nutrition education within primary schools.', Nutr Res Rev, 35 181-196 (2022) [C1]
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2022 |
Asher RC, Shrewsbury VA, Bucher T, Collins CE, 'Culinary medicine and culinary nutrition education for individuals with the capacity to influence health related behaviour change: A scoping review', JOURNAL OF HUMAN NUTRITION AND DIETETICS, 35 388-395 (2022) [C1]
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2022 |
Jones PR, Brasington N, Garland M, Bucher T, Beckett EL, 'Vegetable content & variety of convenience cooking product recipes: an online audit of Australian supermarket products', INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION, 73 307-314 (2022) [C1]
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2022 |
Benson T, Bucher T, Oughton R, McCloat A, Mooney E, Farrell S, Dean M, 'The effects of nutrition and health claims on the nutrient composition of single and subsequent meal servings', APPETITE, 176 (2022) [C1]
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2022 |
van der Bend DLM, Jakstas T, van Kleef E, Shrewsbury VA, Bucher T, 'Making sense of adolescent-targeted social media food marketing: A qualitative study of expert views on key definitions, priorities and challenges', Appetite, 168 (2022) [C1] Traditional food marketing stimulates adolescents' consumption of energy-dense, nutrient-poor foods. These dietary behaviours may track into adulthood and lead to weight gain... [more] Traditional food marketing stimulates adolescents' consumption of energy-dense, nutrient-poor foods. These dietary behaviours may track into adulthood and lead to weight gain, obesity and related non-communicable diseases. While social media use in adolescents has proliferated, little is known about the content of food marketing within these platforms, and how this impacts adolescents' dietary behaviours. This paper aimed to obtain expert insights on factors involved in the association between social media food marketing (SMFM) and adolescent dietary behaviours, and to explore their views on key priorities, challenges and strategies for future SMFM research and policies. One-on-one semi-structured interviews (n = 17) were conducted with experts from Western Europe, Australia and North America, in the fields of public health (policy), nutrition science, social media marketing, adolescent medicine, clinical psychology, behavioural sciences, communication, food industry, social influencing, and social marketing. The experts' collective responses identified that the line between food content posted by social media users and food companies is blurred. Adolescents' processing of SMFM may be mostly implicit, involving social comparison, emotional engagement, and attaching symbolic meanings to foods. Mediating factors and adolescent-specific and SMFM-specific moderating factors potentially influencing adolescents' response to SMFM were summarized in a Social Ecological model. Experts agreed that there is limited scientific evidence on adolescent-targeted SMFM and there are no strict regulations in place to protect adolescents from unhealthy SMFM, while adolescents are active social media users who are cognitively vulnerable to implicit marketing tactics. Adolescent-targeted SMFM should be controlled by encouraging healthy food marketing or limiting junk food marketing. Also, prioritizing both quantitative research on SMFM exposure and its impact, and qualitative research to obtain adolescents¿ perspectives, is crucial to advocate for regulatory changes regarding adolescent-targeted SMFM content.
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2022 |
Deroover K, Knight S, Burke PF, Bucher T, 'Why do experts disagree? The development of a taxonomy', PUBLIC UNDERSTANDING OF SCIENCE, 32 224-246 (2022) [C1]
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2022 |
de Vlieger NM, Sainsbury L, Smith SP, Riley N, Miller A, Collins CE, Bucher T, 'Feasibility and Acceptability of 'VitaVillage': A Serious Game for Nutrition Education', NUTRIENTS, 14 (2022) [C1]
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2021 |
Dohle S, Duncan MJ, Bucher T, 'Development and Validation of the Diet-Related Beliefs of Exercisers Scale.', Journal of Sport and Exercise Psychology, 43 115-124 (2021) [C1]
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2021 |
Deroover K, Siegrist M, Brain K, McIntyre J, Bucher T, 'A scoping review on consumer behaviour related to wine and health', Trends in Food Science & Technology, 112 559-580 (2021) [C1]
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2021 |
Verdonschot A, Follong BM, de Vet E, Haveman-Nies A, Collins CE, Prieto-Rodriguez E, et al., 'Assessing teaching quality in nutrition education: A study of two programs in the Netherlands and Australia', International Journal of Educational Research Open, 2 (2021) [C1]
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2021 |
Brown HM, Bucher T, Rollo ME, Collins CE, 'Pregnant Women Have Poor Carbohydrate Knowledge and Do Not Receive Adequate Nutrition Education', Maternal and Child Health Journal, 25 909-918 (2021) [C1] Objectives: In order to manage blood glucose levels in pregnancy, women need to know what and how much to eat, particularly for foods containing carbohydrate. The aim was to asses... [more] Objectives: In order to manage blood glucose levels in pregnancy, women need to know what and how much to eat, particularly for foods containing carbohydrate. The aim was to assess pregnant women¿s carbohydrate and standard serve size knowledge and examine whether health professionals provided nutrition education. Methods: Between July 2017 and April 2018 Australian pregnant women were recruited to complete an online survey, including a modified PedCarbQuiz carbohydrate knowledge questionnaire and an online buffet, where they selected images equivalent to one Australian Guide to Healthy Eating (AGHE) standard serve size. Results: 186 pregnant women (mean age 30.9¿years, SD = 4.7¿years) 12¿22¿weeks gestation completed the survey. Participants achieved a median score of 27/36 for identification of carbohydrate-containing foods and a median score of 1/12 (range 0¿11) for identification of grams of carbohydrate in specific portions. Participants achieved a median score of 14/22 (range 4¿19) for identification of one AGHE standard serve of 11 carbohydrate-containing foods. Less than half (n = 92, 49.5%) received nutrition education from health professionals. Conclusions for Practice: Pregnant women had sub-optimal carbohydrate knowledge. This could contribute to impaired blood glucose concentrations and risk of adverse health outcomes in pregnancy. Opportunities for pregnant women to access nutrition advice from health professionals should be explored.
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2021 |
Verdonschot A, de Vet E, van Seeters N, Warmer J, Collins CE, Bucher T, Haveman-Nies A, 'Caregivers' Role in the Effectiveness of Two Dutch School-Based Nutrition Education Programmes for Children Aged 7-12 Years Old', NUTRIENTS, 13 (2021) [C1]
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2021 |
Ferraris C, Turner A, Scarlett C, Veysey M, Lucock M, Bucher T, Beckett EL, 'Association between Sour Taste SNP KCNJ2-rs236514, Diet Quality and Mild Cognitive Impairment in an Elderly Cohort', Nutrients, 13 719-719 [C1]
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2021 |
Ferraris C, Turner A, Scarlett CJ, Veysey M, Lucock M, Bucher T, Beckett EL, 'Sour Taste SNP KCNJ2-rs236514 and Differences in Nutrient Intakes and Metabolic Health Markers in the Elderly', FRONTIERS IN NUTRITION, 8 (2021) [C1]
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2021 |
Brasington N, Jones P, Bucher T, Beckett EL, 'Correlations between Self-Reported Cooking Confidence and Creativity and Use of Convenience Cooking Products in an Australian Cohort', NUTRIENTS, 13 (2021) [C1]
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2020 |
Bucher T, Frey E, Wilczynska M, Deroover K, Dohle S, 'Consumer perception and behaviour related to low-alcohol wine: Do people overcompensate?', Public Health Nutrition, 23 1939-1947 (2020) [C1]
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2020 |
Brown HM, Bucher T, Collins CE, Rollo ME, 'A review of pregnancy apps freely available in the Google Play Store', Health Promotion Journal of Australia, 31 340-342 (2020) [C1]
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2020 |
Staub C, Michel F, Bucher T, Siegrist M, 'How do you perceive this wine? Comparing naturalness perceptions of Swiss and Australian consumers', Food Quality and Preference, 79 (2020) [C1]
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2020 |
Deroover K, Bucher T, Vandelanotte C, de Vries H, Duncan M, 'Practical nutrition knowledge mediates the relationship between socio-demographic characteristics and diet quality in adults: A cross-sectional analysis.', American Journal of Health Promotion, 34 59-62 (2020) [C1]
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2020 |
Follong BM, Prieto-Rodriguez E, Miller A, Collins C, Bucher T, 'An Exploratory Survey on Teaching Practices Integrating Nutrition and Mathematics in Australian Primary Schools', International Journal of Research in Education and Science, 6 14-33 (2020) [C1]
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2020 |
Lavelle F, Bucher T, Dean M, Brown HM, Rollo ME, Collins CE, 'Diet quality is more strongly related to food skills rather than cooking skills confidence: Results from a national cross-sectional survey', Nutrition and Dietetics, 77 112-120 (2020) [C1]
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2020 |
Schönberg S, Asher R, Stewart S, Fenwick MJ, Ashton L, Bucher T, et al., 'Development of the Home Cooking EnviRonment and Equipment Inventory Observation form (Home-CookERITM): An Assessment of Content Validity, Face Validity, and Inter-Rater Agreement.', Nutrients, 12 (2020) [C1]
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2020 |
de Vlieger N, van Rossum J, Riley N, Miller A, Collins C, Bucher T, 'Nutrition Education in the Australian New South Wales Primary School Curriculum: Knowledge and Attitudes of Students and Parents.', Children, 7 (2020) [C1]
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2020 |
Asher RC, Jakstas T, Wolfson JA, Rose AJ, Bucher T, Lavelle F, et al., 'Cook-EdTM: A Model for Planning, Implementing and Evaluating Cooking Programs to Improve Diet and Health.', Nutrients, 12 (2020) [C1]
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2020 |
Schreiber M, Bucher T, Collins CE, Dohle S, 'The Multiple Food Test: Development and validation of a new tool to measure food choice and applied nutrition knowledge', Appetite, 150 (2020) [C1]
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2020 |
Verdonschot A, de Vet E, van Rossum J, Mesch A, Collins CE, Bucher T, Haveman-Nies A, 'Education or Provision? A Comparison of Two School-Based Fruit and Vegetable Nutrition Education Programs in the Netherlands.', Nutrients, 12 (2020) [C1]
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2020 |
de Vlieger NM, Weltert M, Molenaar A, McCaffrey TA, Rollo ME, Truby H, et al., 'A systematic review of recall errors associated with portion size estimation aids in children', Appetite, 147 (2020) [C1]
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2019 |
Benson T, Lavelle F, McCloat A, Mooney E, Bucher T, Egan B, Dean M, 'Are the Claims to Blame? A Qualitative Study to Understand the Effects of Nutrition and Health Claims on Perceptions and Consumption of Food.', Nutrients, 11 (2019) [C1]
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2019 |
Brown HM, Bucher T, Collins CE, Rollo ME, 'A review of pregnancy smartphone apps assessing their quality, inclusion of behaviour change techniques and nutrition guidelines', Maternal and Child Nutrition, 15 (2019) [C1]
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2019 |
Chai LK, Yoong SL, Bucher T, Collins CE, Shrewsbury VA, 'Children's Intake of Food from Non-Fast-Food Outlets and Child-Specific Menus: A Survey of Parents.', Children, 6 (2019) [C1]
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2019 |
Van der Horst K, Bucher T, Duncanson K, Murawski B, Labbe D, 'Consumer Understanding, Perception and Interpretation of Serving Size Information on Food Labels: A Scoping Review', Nutrients, 11 (2019) [C1]
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2019 |
Mezgec S, Eftimov T, Bucher T, Korou ic Seljak B, 'Mixed deep learning and natural language processing method for fake-food image recognition and standardization to help automated dietary assessment', Public Health Nutrition, 22 1193-1202 (2019) [C1]
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2019 |
Yang Y, Jia W, Bucher T, Zhang H, Sun M, 'Image-based food portion size estimation using a smartphone without a fiducial marker', Public Health Nutrition, 22 1180-1192 (2019) [C1]
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2019 |
de Vlieger N, Riley N, Miller A, Collins CE, Bucher T, 'Nutrition education in the Australian New South Wales primary school curriculum: An exploration of time allocation, translation and attitudes in a sample of teachers', Health Promotion Journal of Australia, 30 94-101 (2019) [C1] Issue addressed: The dietary intakes of Australian children are not optimal, with few meeting recommended vegetable and fruit intake targets. Nutrition education in childhood is i... [more] Issue addressed: The dietary intakes of Australian children are not optimal, with few meeting recommended vegetable and fruit intake targets. Nutrition education in childhood is important for developing healthy eating patterns, with schools an ideal setting for a wide reach. The aims of this study were to examine nutrition education within the NSW primary school syllabus, explore how much time teachers spend teaching nutrition, what is taught, what materials are used, and to identify attitudes towards nutrition education. Method: An online survey consisting of 29 closed questions (with options for comments) was specifically developed for the purpose of this study. Teachers currently teaching at a NSW primary school were eligible to participate. Results: A total of 33 NSW primary school teachers completed the survey. Results indicate that limited time is spent on teaching nutrition with some important nutrition education components currently missed, resources perceived to be inadequate and lack of time reported as the largest barrier to teaching nutrition. Conclusion: In order to improve the quality of nutrition education in NSW primary schools, several important topics need to be integrated into the curriculum, and time constraints of teachers should be taken into account. So what?: Findings from the current survey will inform the development of future nutrition education programs and resources with the aim of integrating nutrition education within the primary school curriculum.
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2019 |
Brown HM, Collins CE, Bucher T, Rollo ME, 'Evaluation of the effectiveness and usability of an educational portion size tool, ServARpreg, for pregnant women', Journal of Human Nutrition and Dietetics, 32 719-727 (2019) [C1]
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2018 |
Bucher T, Deroover K, Stockley C, 'Low-Alcohol Wine: A Narrative Review on Consumer Perception and Behaviour', Beverages, 4 (2018) [C1]
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2018 |
Brown HM, Rollo ME, de Vlieger NM, Collins CE, Bucher T, 'Influence of the nutrition and health information presented on food labels on portion size consumed: a systematic review.', Nutrition reviews, 76 655-677 (2018) [C1]
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2018 |
Bucher T, Murawski B, Duncanson K, Labbe D, Van der Horst K, 'The effect of the labelled serving size on consumption: A systematic review', Appetite, 128 50-57 (2018) [C1] Guidance for food consumption and portion control plays an important role in the global management of overweight and obesity. Carefully conceptualised serving size labelling can c... [more] Guidance for food consumption and portion control plays an important role in the global management of overweight and obesity. Carefully conceptualised serving size labelling can contribute to this guidance. However, little is known about the relationship between the information that is provided regarding serving sizes on food packages and levels of actual food consumption. The aim of this systematic review was to investigate how serving size information on food packages influences food consumption. We conducted a systematic review of the evidence published between 1980 and March 2018. Two reviewers screened titles and abstracts for relevance and assessed relevant articles for eligibility in full-text. Five studies were considered eligible for the systematic review. In three of the included studies, changes in serving size labelling resulted in positive health implications for consumers, whereby less discretionary foods were consumed, if serving sizes were smaller or if serving size information was provided alongside contextual information referring to the entire package. One study did not find significant differences between the conditions they tested and one study suggested a potentially negative impact, if the serving size was reduced. The influence of labelled serving size on consumption of non-discretionary foods remains unclear, which is partially due to the absence of studies specifically focusing on non-discretionary food groups. Studies that investigate the impact of serving size labels within the home environment and across a broad demographic cross-section are required.
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2018 |
Benson T, Lavelle F, Bucher T, McCloat A, Mooney E, Egan B, Collins CE, 'The Impact of Nutrition and Health Claims on Consumer Perceptions and Portion Size Selection: Results from a Nationally Representative Survey.', Nutrients, 10 (2018) [C1]
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2017 |
Mötteli S, Barbey J, Keller C, Bucher T, Siegrist M, 'Development and Validation of a Brief Instrument to Measure Knowledge About the Energy Content of Meals', Journal of Nutrition Education and Behavior, 49 257-263.e1 (2017) [C1] Objective To develop and validate a brief scale to assess knowledge about the energy content of meals for adults in Switzerland. Methods Based on a random sample, the scale was de... [more] Objective To develop and validate a brief scale to assess knowledge about the energy content of meals for adults in Switzerland. Methods Based on a random sample, the scale was developed using a Rasch model approach. To assess validity and reliability, the model was replicated and scores were compared with another nutrition knowledge measure and with dietitian trainees¿ scores. A test-retest was performed. Results Survey studies included 477, 505, and 136 participants from the general population and 59 dietician trainees. The Rasch scale consisted of 11 multiple-choice items ranging from easy to difficult and correlated with general nutrition knowledge (r¿=¿.47; P¿<¿.001; r2¿=¿.22). Dietitian trainees achieved higher scores (P¿<¿.001; d¿=¿2.17) than did people from the general population; test-retest reliability results were r¿=¿.73, P¿<¿.001, and r2¿=¿.53. Conclusions and Implications Results showed that the scale is efficient, valid, and reliable for use in the general population in Switzerland.
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2017 |
Brown HM, De Vlieger N, Collins C, Bucher T, 'The influence of front-of-pack nutrition information on consumers' portion size perceptions', Health Promotion Journal of Australia, 28 144-147 (2017) [C1] Issue addressed Portion size guidance strategies have been suggested as an important component of weight management; therefore, the Health Star Rating (HSR) front-of-pack labels c... [more] Issue addressed Portion size guidance strategies have been suggested as an important component of weight management; therefore, the Health Star Rating (HSR) front-of-pack labels could influence consumers' portion-size decisions. However, this has not been investigated to date. This study aims to evaluate whether presenting energy content information and HSRs influences portion size self-selection of specific foods and meals. Methods Adults were randomly assigned to one of three experimental groups in this randomised controlled experiment. Each participant was given either a kJ/100g food label or a HSR label, or was given no information on nutrient composition. They were then asked to serve themselves an adequate portion of breakfast cereal (Kellogg's Nutri-Grain), fruit salad and chocolate, plus a three-component meal (chicken, fries and mixed vegetables). Portion serves and meal weights were compared between each experimental group using ANOVA and the discretionary foods were also compared with the Australian Guide to Healthy Eating (AGHE). Results Neither the kilojoule nor HSR information influenced the self-served portion size of foods or meal components. Mean self-served portion size of the discretionary foods were significantly greater than the standard serving sizes as specified in the AGHE. Conclusion Although food labels have the potential to assist consumers in making product choices, this study indicates that presenting nutrition information does not affect portion size decisions in young adults. So what? Strategies that assist consumers to choose appropriate portion sizes should be developed as a weight management tool.
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2017 |
Bucher T, Weltert M, Rollo ME, Smith SP, Jia W, Collins CE, Sun M, 'The international food unit: A new measurement aid that can improve portion size estimation', International Journal of Behavioral Nutrition and Physical Activity, 14 1-11 (2017) [C1]
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2017 |
De Vlieger NM, Collins C, Bucher T, 'What is a nutritious snack? Level of processing and macronutrient content influences young adults' perceptions', Appetite, 114 55-63 (2017) [C1]
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2017 |
Dohle S, Bucher T, 'Whether people believe that overweight is unhealthy depends on their BMI', European Journal of Public Health, 27 781-783 (2017) [C1] An online experiment with 536 participants was conducted to investigate how people who differ in body weight perceive scientific information on body weight and mortality. The resu... [more] An online experiment with 536 participants was conducted to investigate how people who differ in body weight perceive scientific information on body weight and mortality. The results showed that individuals who were aware that they are overweight were more inclined to trust a study that showed that overweight reduces mortality (P < 0.001). This finding is relevant as the BMI-mortality association remains a matter of scientific and public debate and people's risk perceptions influences their willingness to change behaviour.
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2017 |
van der Bend D, Bucher T, Schumacher TL, Collins K, de Vlieger N, Rollo M, et al., 'Trends in Food and Beverage Portion Sizes in Australian Children; a Time-Series Analysis Comparing 2007 and 2011-2012 National Data', Children, 4 1-9 (2017) [C1]
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2017 |
Bucher T, Hartmann C, Rollo ME, Collins CE, 'What is nutritious snack food? A comparison of expert and layperson assessments', Nutrients, 9 1-14 (2017) [C1]
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2017 |
Bucher T, Rollo ME, Smith SP, Dean M, Brown H, Sun M, Collins C, 'Position paper on the need for portion-size education and a standardised unit of measurement', Health Promotion Journal of Australia, 28 260-263 (2017) [C1]
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2017 |
Rollo ME, Bucher T, Smith SP, Collins CE, 'ServAR: An augmented reality tool to guide the serving of food', INTERNATIONAL JOURNAL OF BEHAVIORAL NUTRITION AND PHYSICAL ACTIVITY, 14 (2017) [C1]
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2016 |
Mötteli S, Barbey J, Keller C, Bucher T, Siegrist M, 'Measuring practical knowledge about balanced meals: Development and validation of the brief PKB-7 scale', European Journal of Clinical Nutrition, 70 505-510 (2016) [C1] Background/Objectives:As a high-quality diet is associated with a lower risk for several diseases and all-cause mortality, current nutrition education tools provide people with in... [more] Background/Objectives:As a high-quality diet is associated with a lower risk for several diseases and all-cause mortality, current nutrition education tools provide people with information regarding how to build a healthy and a balanced meal. To assess this basic nutrition knowledge, the research aim was to develop and validate a brief scale to measure the Practical Knowledge about Balanced meals (PKB-7).Subjects/Methods:A pool of 25 items was pretested with experts and laypeople before being tested on a random sample in Switzerland (n=517). For item selection, a Rasch model analysis was applied. The validity and reliability of the new scale were assessed by three additional studies including laypeople (n=597; n=145) and nutrition experts (n=59).Results:The final scale consists of seven multiple-choice items, which met the assumptions of the Rasch model. The validity of the new scale was shown by several aspects: the Rasch model was replicated in a second study, and nutrition experts achieved significantly higher scores than laypeople (t(148)=20.27, P<0.001, d=1.78). In addition, the PKB-7 scale was correlated with other nutrition-related constructs and associated with reported vegetable consumption. Test-retest reliability (r=0.68, P<0.001) was acceptable.Conclusions:The PKB-7 scale is a reliable and a valid Rasch-based instrument in Swiss citizens aged between 18 and 80 years for measuring the practical knowledge about balanced meals based on current dietary guidelines. This brief and easy-to-use scale is intended for application in both research and practice.
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2016 |
Bucher T, Collins C, Rollo ME, McCaffrey TA, De Vlieger N, Van Der Bend D, et al., 'Nudging consumers towards healthier choices: A systematic review of positional influences on food choice', British Journal of Nutrition, 115 2252-2263 (2016) [C1] Nudging or 'choice architecture' refers to strategic changes in the environment that are anticipated to alter people's behaviour in a predictable way, without forbi... [more] Nudging or 'choice architecture' refers to strategic changes in the environment that are anticipated to alter people's behaviour in a predictable way, without forbidding any options or significantly changing their economic incentives. Nudging strategies may be used to promote healthy eating behaviour. However, to date, the scientific evidence has not been systematically reviewed to enable practitioners and policymakers to implement, or argue for the implementation of, specific measures to support nudging strategies. This systematic review investigated the effect of positional changes of food placement on food choice. In total, seven scientific databases were searched using relevant keywords to identify interventions that manipulated food position (proximity or order) to generate a change in food selection, sales or consumption, among normal-weight or overweight individuals across any age group. From 2576 identified articles, fifteen articles comprising eighteen studies met our inclusion criteria. This review has identified that manipulation of food product order or proximity can influence food choice. Such approaches offer promise in terms of impacting on consumer behaviour. However, there is a need for high-quality studies that quantify the magnitude of positional effects on food choice in conjunction with measuring the impact on food intake, particularly in the longer term. Future studies should use outcome measures such as change in grams of food consumed or energy intake to quantify the impact on dietary intake and potential impacts on nutrition-related health. Research is also needed to evaluate potential compensatory behaviours secondary to such interventions.
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2016 |
Mötteli S, Keller C, Siegrist M, Barbey J, Bucher T, 'Consumers' practical understanding of healthy food choices: A fake food experiment', British Journal of Nutrition, 116 559-566 (2016) [C1] Little is known about laypeople's practical understanding of a healthy diet, although this is important to successfully promote healthy eating. The present study is the first... [more] Little is known about laypeople's practical understanding of a healthy diet, although this is important to successfully promote healthy eating. The present study is the first to experimentally examine how consumers define healthy and balanced food choices for an entire day compared with normal choices and compared with dietary guidelines. We used an extensive fake food buffet (FFB) with 179 foods commonly consumed in the Swiss diet. The FFB is a validated method to investigate food choice behaviour in a well-controlled laboratory setting. People from the general population in Switzerland (n 187; 51·9 % females), aged between 18 and 65 years, were randomly assigned to one of two conditions. In the control group, the participants were instructed to serve themselves foods they would eat on a normal day, whereas in the 'healthy' group they were instructed to choose foods representing a healthy diet. Participants chose significantly more healthy foods, with 4·5 g more dietary fibre, 2 % more protein and 2 % less SFA in the 'healthy' group compared with the control group. However, in both experimental conditions, participants served themselves foods containing twice as much sugar and salt than recommended by dietary guidelines. The results suggest that laypeople lack knowledge about the recommended portion sizes and the amounts of critical nutrients in processed food, which has important implications for communicating dietary guidelines. Furthermore, the energy of the food served was substantially correlated with the energy needs of the participants, demonstrating the potential of the fake food buffet method.
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2016 |
Bucher T, Collins C, Diem S, Siegrist M, 'Adolescents' perception of the healthiness of snacks', Food Quality and Preference, 50 94-101 (2016) [C1] Changes in snacking habits in developed countries are a growing cause for concern, since foods and beverages commonly consumed as snacks, tend to be both energy dense and nutrient... [more] Changes in snacking habits in developed countries are a growing cause for concern, since foods and beverages commonly consumed as snacks, tend to be both energy dense and nutrient poor. Adolescents are characterised by frequent snack consumption. Therefore, promoting more healthful snack choices to adolescents is important for optimising nutrient intake and lowering the risk of chronic disease.The ability to evaluate the healthiness of snacks is essential to making healthy choices. Previous research has shown that health claims can influence consumers' perceptions of food products. However, little is yet known about consumers' perceptions of how nutritious or healthy specific foods or beverages are. This knowledge is important for planning successful interventions and designing healthy snacks that will also appeal to population groups with a higher dietary risk, including adolescents.The aim was to investigate how adolescents evaluate the healthiness of snacks currently available for consumption in school environments. Seventy-five adolescents participated in a sorting task and evaluated the healthiness of 37 representative snacks.The data were analysed using hierarchical multiple regression and cluster analysis. The sugar (ß = -.51, P < .001), fruit (ß = .49, P < .001), total fat (ß = -.41, P = .002) and nut content (ß = .35, P = .002) were significant predictors of snacks' perceived healthiness.The findings of this study are important for tailoring future interventions to promote healthy eating and setting priorities for nutrition education.
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2016 |
Rollo ME, Williams RL, Burrows T, Kirkpatrick SI, Bucher T, Collins CE, 'What Are They Really Eating? A Review on New Approaches to Dietary Intake Assessment and Validation', Current Nutrition Reports, 5 307-314 (2016) [C1]
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2015 |
Collins CE, Bucher T, Taylor A, Pezdirc K, Lucas H, Watson J, et al., 'How big is a food portion? A pilot study in Australian families', Health Promotion Journal of Australia, 26 83-88 (2015) [C1] Issues addressed It is not known whether individuals can accurately estimate the portion size of foods usually consumed relative to standard serving sizes in national food selecti... [more] Issues addressed It is not known whether individuals can accurately estimate the portion size of foods usually consumed relative to standard serving sizes in national food selection guides. The aim of the present cross-sectional pilot study was to quantify what adults and children deem a typical portion for a variety of foods and compare these with the serving sizes specified in the Australian Guide to Healthy Eating (AGHE). Methods Adults and children were independently asked to serve out their typical portion of 10 common foods (rice, pasta, breakfast cereal, chocolate, confectionary, ice cream, meat, vegetables, soft drink and milk). They were also asked to serve what they perceived a small, medium and large portion of each food to be. Each portion was weighed and recorded by an assessor and compared with the standard AGHE serving sizes. Results Twenty-one individuals (nine mothers, one father, 11 children) participated in the study. There was a large degree of variability in portion sizes measured out by both parents and children, with means exceeding the standard AGHE serving size for all items, except for soft drink and milk, where mean portion sizes were less than the AGHE serving size. The greatest mean overestimations were for pasta (155%; mean 116 g; range 94-139g) and chocolate (151%; mean 38 g; range 25-50g), each of which represented approximately 1.5 standard AGHE servings. Conclusion The findings of the present study indicate that there is variability between parents' and children's estimation of typical portion sizes compared with national recommendations. So what? Dietary interventions to improve individuals' dietary patterns should target education regarding portion size.
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2015 |
Bucher T, de Vlieger N, Brown H, Collins C, 'Do energy labels influence served portion sizes and meal composition?', ANNALS OF NUTRITION AND METABOLISM, 67 147-147 (2015)
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2015 | Motteli S, Barbey J, Keller C, Bucher T, Siegrist M, 'Nutrition knowledge about food energy & behavioral correlates', ANNALS OF NUTRITION AND METABOLISM, 67 224-224 (2015) | ||||||||||
2014 |
Libotte E, Siegrist M, Bucher T, 'The influence of plate size on meal composition. Literature review and experiment', APPETITE, 82 91-96 (2014)
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2013 |
Bucher T, van der Horst K, Siegrist M, 'Fruit for dessert. How people compose healthier meals', APPETITE, 60 74-80 (2013)
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2012 |
Bucher T, van der Horst K, Siegrist M, 'The fake food buffet - a new method in nutrition behaviour research', BRITISH JOURNAL OF NUTRITION, 107 1553-1560 (2012) [C1]
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2011 |
Bucher T, Van der Horst K, Siegrist M, 'The fake food buffet's examination of the influence of nutrition guidelines on meal composition', ANNALS OF NUTRITION AND METABOLISM, 58 55-55 (2011)
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2011 |
Bucher T, van der Horst K, Siegrist M, 'Improvement of meal composition by vegetable variety', PUBLIC HEALTH NUTRITION, 14 1357-1363 (2011)
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2010 |
Andersson M, Aeberli I, Wust N, Piacenza AM, Bucher T, Henschen I, et al., 'The Swiss Iodized Salt Program Provides Adequate Iodine for School Children and Pregnant Women, but Weaning Infants Not Receiving Iodine-Containing Complementary Foods as well as Their Mothers Are Iodine Deficient', JOURNAL OF CLINICAL ENDOCRINOLOGY & METABOLISM, 95 5217-5224 (2010)
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2009 |
Leidel S, Pedrioli PGA, Bucher T, Brost R, Costanzo M, Schmidt A, et al., 'Ubiquitin-related modifier Urm1 acts as a sulphur carrier in thiolation of eukaryotic transfer RNA', NATURE, 458 228-U9 (2009)
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Conference (47 outputs)
Year | Citation | Altmetrics | Link | ||||||||
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2024 |
Valencic E, Korou ic Seljak B, Bucher T, Collins CE, Beckett E, 'How to Nudge a Modern Consumer towards Healthier Food Choices', The 14th European Nutrition Conference FENS 2023
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2023 |
Brasington N, Bucher T, Beckett EL, 'Frequency of use of convenience cooking product is associated with cooking confidence and creativity and markers of vegetable intake', PROCEEDINGS OF THE NUTRITION SOCIETY (2023)
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2023 |
Dupuis I, Carlson J, Toohey L, Bucher T, 'Examining Wine Consumer Attention: An Empirics-first Research Approach', Dunedin (2023)
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2023 |
Dupuis I, Toohey L, Carlson J, Bucher T, 'Challenges and Consumer Trust in Blockchain Wine Traceability', Dunedin (2023)
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2021 |
Piper J, Adam M, De Vlieger N, Collins C, Bucher T, 'A Bibliometric Review of Digital Nudging within Digital Food Choice Environments', Sydney, Australia (2021)
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2021 |
Dupuis I, Toohey L, Grimstad S, Follong B, Bucher T, 'Blockchain: The Paradox of Consumer Trust in a Trustless System - A Systematic Review', Proceedings - 2021 IEEE International Conference on Blockchain, Blockchain 2021, Melbourne, Australia (2021) [E1]
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Show 44 more conferences |
Creative Work (1 outputs)
Year | Citation | Altmetrics | Link | ||
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2021 |
Bucher T, Beckett E, Taiwo A, Vuong Q, Soumi Paul M, Kirkman T, et al., Sustainable Food Future Conference 2021, The University of Newcastle, Ourimbah Campus, Online (2021)
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Presentation (1 outputs)
Year | Citation | Altmetrics | Link | ||
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2017 |
de Vlieger N, Bucher T, Collins C, 'ARE YOUNG ADULTS PERCEPTIONS OF HOW NUTRITIOUS SNACKS ARE INFLUENCED BY THE NUTRIENT CONTENT OR PORTION SIZE?', (2017)
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Report (2 outputs)
Year | Citation | Altmetrics | Link | ||
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2022 |
Toohey L, Dupuis I, Bucher T, Grimstad S, 'Technology and the Agriculture and Mining Sectors: Blockchain technology for the wine sector', Committee on Investment, Industry, and Regional Development, NSW (2022)
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2016 |
Collins C, Burrows T, Bucher T, Rollo M, Pezdirc K, Haslam R, 'WRAPS: UNWRAPPED ; An independent evidence-based analysis of publicly available nutrition information of top selling wraps.', Quality Bakers, - (2016)
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Thesis / Dissertation (1 outputs)
Year | Citation | Altmetrics | Link | ||
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2022 |
Verdonschot A, A healthy start is half the battle: Towards effective nutrition education programs for primary school children, University of Newcastle (2022)
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Grants and Funding
Summary
Number of grants | 38 |
---|---|
Total funding | $7,137,505 |
Click on a grant title below to expand the full details for that specific grant.
Highlighted grants and funding
Understanding the impact of nature imagery on healthy food choices$372,952
Funding body: ARC (Australian Research Council)
Funding body | ARC (Australian Research Council) |
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Project Team | Doctor Tamara Bucher, Associate Professor Marc Adam, Professor Clare Collins, Dr Simone Dohle, Miss Jessica Piper |
Scheme | Discovery Projects |
Role | Lead |
Funding Start | 2021 |
Funding Finish | 2023 |
GNo | G1901512 |
Type Of Funding | C1200 - Aust Competitive - ARC |
Category | 1200 |
UON | Y |
Development of an educational tool for health and education professionals$24,918
Funding body: Rijk Zwaan Australia Pty Ltd
Funding body | Rijk Zwaan Australia Pty Ltd |
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Project Team | Professor Clare Collins, Doctor Vanessa Shrewsbury, Doctor Tamara Bucher, Ms Roberta Asher |
Scheme | Entrepreneurs' Programme: Innovation Connections |
Role | Investigator |
Funding Start | 2018 |
Funding Finish | 2018 |
GNo | G1801193 |
Type Of Funding | C3100 – Aust For Profit |
Category | 3100 |
UON | Y |
20241 grants / $500,000
Strengthening Community Partnerships to Personalise Nutrition Assessment and Support for Australians at Risk of Poor Diet-Related Health and Well-being: The No Money No Time Project$500,000
Funding body: nib Foundation
Funding body | nib Foundation |
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Project Team | Professor Clare Collins, Associate Professor Marc Adam, Professor Tracy Burrows, Doctor Tamara Bucher, Associate Professor Melinda Hutchesson, Ms Roberta Asher, Doctor Rebecca Collins, Miss Briana Barclay |
Scheme | Research Funding |
Role | Investigator |
Funding Start | 2024 |
Funding Finish | 2025 |
GNo | G2301186 |
Type Of Funding | C3200 – Aust Not-for Profit |
Category | 3200 |
UON | Y |
20224 grants / $242,066
Schoolteacher Food and Nutrition related Health and Wellbeing$205,800
Funding body: Teachers Health Foundation
Funding body | Teachers Health Foundation |
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Project Team | Professor Clare Collins, Doctor Tamara Bucher, Miss Tammie Jakstas, Doctor Drew Miller, Doctor Vanessa Shrewsbury |
Scheme | Research Funding |
Role | Investigator |
Funding Start | 2022 |
Funding Finish | 2025 |
GNo | G2101403 |
Type Of Funding | C3200 – Aust Not-for Profit |
Category | 3200 |
UON | Y |
The Wine Provenance Project: Blockchain-enabled wine labels, a new era for consumer trust? $13,316
Funding body: Wine Australia
Funding body | Wine Australia |
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Project Team | Doctor Tamara Bucher, Mrs Irma Dupuis Day |
Scheme | PhD and Masters by Research scholarships |
Role | Lead |
Funding Start | 2022 |
Funding Finish | 2024 |
GNo | G2200149 |
Type Of Funding | C1400 - Aust Competitive - Commonwealth Rural R&D |
Category | 1400 |
UON | Y |
Research and develop a product to rank food products based on taste, health and sustainability$12,750
Funding body: Your Food Collective Pty Ltd
Funding body | Your Food Collective Pty Ltd |
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Project Team | Doctor Tamara Bucher, Associate Professor Marc Adam |
Scheme | Entrepreneurs' Programme: Innovation Connections |
Role | Lead |
Funding Start | 2022 |
Funding Finish | 2022 |
GNo | G2201043 |
Type Of Funding | C3100 – Aust For Profit |
Category | 3100 |
UON | Y |
Research and develop a product to rank food products based on taste, health and sustainability$10,200
Funding body: Your Food Collective Pty Ltd
Funding body | Your Food Collective Pty Ltd |
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Project Team | Doctor Tamara Bucher, Associate Professor Marc Adam |
Scheme | Entrepreneurs' Programme: Innovation Connections |
Role | Lead |
Funding Start | 2022 |
Funding Finish | 2022 |
GNo | G2200270 |
Type Of Funding | C3100 – Aust For Profit |
Category | 3100 |
UON | Y |
20216 grants / $466,239
Understanding the impact of nature imagery on healthy food choices$372,952
Funding body: ARC (Australian Research Council)
Funding body | ARC (Australian Research Council) |
---|---|
Project Team | Doctor Tamara Bucher, Associate Professor Marc Adam, Professor Clare Collins, Dr Simone Dohle, Miss Jessica Piper |
Scheme | Discovery Projects |
Role | Lead |
Funding Start | 2021 |
Funding Finish | 2023 |
GNo | G1901512 |
Type Of Funding | C1200 - Aust Competitive - ARC |
Category | 1200 |
UON | Y |
Blockchain and Wine Provenance: blockchain-enabled information technologies and their influence over consumers’ purchasing behaviour$34,521
Funding body: Multi-Color Corporation Australia Pty Ltd
Funding body | Multi-Color Corporation Australia Pty Ltd |
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Project Team | Doctor Tamara Bucher, Professor Lisa Toohey, Doctor Sidsel Grimstad, Ms Irma Dupuis, Mrs Irma Dupuis Day |
Scheme | Research Grant |
Role | Lead |
Funding Start | 2021 |
Funding Finish | 2023 |
GNo | G2001504 |
Type Of Funding | C3100 – Aust For Profit |
Category | 3100 |
UON | Y |
Can Images of Nature be used to Promote Healthy Foods Choices in Adults with Type 2 Diabetes?$23,266
Funding body: Hunter Medical Research Institute
Funding body | Hunter Medical Research Institute |
---|---|
Project Team | Doctor Tamara Bucher, Associate Professor Marc Adam, Doctor Rebecca Haslam, Doctor Lee Ashton, Professor Clare Collins |
Scheme | Research Grant |
Role | Lead |
Funding Start | 2021 |
Funding Finish | 2021 |
GNo | G2001196 |
Type Of Funding | C3200 – Aust Not-for Profit |
Category | 3200 |
UON | Y |
Blockchain and wine provenance$20,000
Funding body: College of Human and Social Futures | University of Newcastle
Funding body | College of Human and Social Futures | University of Newcastle |
---|---|
Project Team | Prof Lisa Toohey (lead), Dr Tamara Bucher, Dr Sidsel Grimstad |
Scheme | CHSF - Industry Matching Funds |
Role | Investigator |
Funding Start | 2021 |
Funding Finish | 2022 |
GNo | |
Type Of Funding | Internal |
Category | INTE |
UON | N |
Develop a unique IT based wine bottle label using blockchain technology.$12,500
Funding body: Tamburlaine Wine Services Pty Ltd
Funding body | Tamburlaine Wine Services Pty Ltd |
---|---|
Project Team | Doctor Tamara Bucher |
Scheme | Entrepreneurs' Programme: Innovation Connections |
Role | Lead |
Funding Start | 2021 |
Funding Finish | 2021 |
GNo | G2100293 |
Type Of Funding | C3100 – Aust For Profit |
Category | 3100 |
UON | Y |
Sustainable Food Future Conference - June 2021$3,000
Funding body: NSW Government
Funding body | NSW Government |
---|---|
Project Team | Tamara Bucher, Emma Beckett, Penta Pristijono, Taiwo Akanbi, Quan Vuong, Patrice Jones, Christopher Scarlett |
Scheme | Conference Sponsorship Program |
Role | Lead |
Funding Start | 2021 |
Funding Finish | 2021 |
GNo | |
Type Of Funding | Aust Competitive - Commonwealth |
Category | 1CS |
UON | N |
20204 grants / $134,180
To evaluate a vegetable eating education programme for professionals in the health sector.$43,577
Funding body: Department of Industry, Innovation and Science
Funding body | Department of Industry, Innovation and Science |
---|---|
Project Team | Professor Clare Collins, Doctor Tamara Bucher, Doctor Vanessa Shrewsbury, Mr Steven Roberts, Ms Roberta Asher |
Scheme | Entrepreneurs' Programme: Innovation Connections |
Role | Investigator |
Funding Start | 2020 |
Funding Finish | 2021 |
GNo | G2000384 |
Type Of Funding | C2200 - Aust Commonwealth – Other |
Category | 2200 |
UON | Y |
Blockchain and Wine Provenance: blockchain-enabled information technologies and their influence over consumers’ purchasing behaviour$34,520
Funding body: Landos Pty Ltd
Funding body | Landos Pty Ltd |
---|---|
Project Team | Doctor Tamara Bucher, Professor Lisa Toohey, Doctor Sidsel Grimstad, Ms Irma Dupuis, Mrs Irma Dupuis Day |
Scheme | Research Grant |
Role | Lead |
Funding Start | 2020 |
Funding Finish | 2021 |
GNo | G2001502 |
Type Of Funding | C3100 – Aust For Profit |
Category | 3100 |
UON | Y |
Blockchain and Wine Provenance: blockchain-enabled information technologies and their influence over consumers’ purchasing behaviour$34,520
Funding body: Monarch Winemaking Services Pty Ltd
Funding body | Monarch Winemaking Services Pty Ltd |
---|---|
Project Team | Doctor Tamara Bucher, Professor Lisa Toohey, Doctor Sidsel Grimstad, Ms Irma Dupuis, Mrs Irma Dupuis Day |
Scheme | Research Grant |
Role | Lead |
Funding Start | 2020 |
Funding Finish | 2021 |
GNo | G2001503 |
Type Of Funding | C3100 – Aust For Profit |
Category | 3100 |
UON | Y |
Improving vegetable consumption through changing back of pack recipes$21,563
Funding body: Mars Australia Pty Ltd
Funding body | Mars Australia Pty Ltd |
---|---|
Project Team | Doctor Tamara Bucher, Doctor Emma Beckett |
Scheme | Research Grant |
Role | Lead |
Funding Start | 2020 |
Funding Finish | 2021 |
GNo | G2001174 |
Type Of Funding | C3100 – Aust For Profit |
Category | 3100 |
UON | Y |
20191 grants / $5,000
Nutrition project with young people with intellectual disability$5,000
Funding body: Challenge Community Services
Funding body | Challenge Community Services |
---|---|
Project Team | Doctor Vanessa Shrewsbury, Professor Clare Collins, Doctor Tamara Bucher, Ms Roberta Asher, Ms Beth Innes |
Scheme | Research Grant |
Role | Investigator |
Funding Start | 2019 |
Funding Finish | 2019 |
GNo | G1900308 |
Type Of Funding | C3200 – Aust Not-for Profit |
Category | 3200 |
UON | Y |
20185 grants / $67,796
Development of an educational tool for health and education professionals$24,918
Funding body: Department of Industry, Innovation and Science
Funding body | Department of Industry, Innovation and Science |
---|---|
Project Team | Professor Clare Collins, Doctor Vanessa Shrewsbury, Doctor Tamara Bucher, Ms Roberta Asher |
Scheme | Entrepreneurs' Programme: Innovation Connections |
Role | Investigator |
Funding Start | 2018 |
Funding Finish | 2018 |
GNo | G1801191 |
Type Of Funding | C2100 - Aust Commonwealth – Own Purpose |
Category | 2100 |
UON | Y |
Development of an educational tool for health and education professionals$24,918
Funding body: Rijk Zwaan Australia Pty Ltd
Funding body | Rijk Zwaan Australia Pty Ltd |
---|---|
Project Team | Professor Clare Collins, Doctor Vanessa Shrewsbury, Doctor Tamara Bucher, Ms Roberta Asher |
Scheme | Entrepreneurs' Programme: Innovation Connections |
Role | Investigator |
Funding Start | 2018 |
Funding Finish | 2018 |
GNo | G1801193 |
Type Of Funding | C3100 – Aust For Profit |
Category | 3100 |
UON | Y |
Exploring relationships between dietary patterns and feelings of ‘disgust’ towards ‘unhealthy’ food$8,012
Funding body: The University of Newcastle - Faculty of Health and Medicine
Funding body | The University of Newcastle - Faculty of Health and Medicine |
---|---|
Project Team | Clare Collins, Tamara Bucher, Christina Hartmann, Michael Siegrist |
Scheme | Strategic Pilot Grant |
Role | Investigator |
Funding Start | 2018 |
Funding Finish | 2018 |
GNo | |
Type Of Funding | Internal |
Category | INTE |
UON | N |
Using Eye tracking and Augmented Reality technology to Increase Health Literacy $5,386
Funding body: University of Newcastle
Funding body | University of Newcastle |
---|---|
Project Team | Professor Clare Collins, Doctor Tamara Bucher, Dr Simone Dohle, Mr Mike Schreiber |
Scheme | Australia-Germany Joint Research Cooperation Scheme (DAAD) |
Role | Investigator |
Funding Start | 2018 |
Funding Finish | 2019 |
GNo | G1701079 |
Type Of Funding | Internal |
Category | INTE |
UON | Y |
Consumer Behaviour Wine and Health$4,562
Funding body: 2018 Strategic Pilot Grant-Research and Teaching, Faculty of Health and Medicine, University of Newcastle
Funding body | 2018 Strategic Pilot Grant-Research and Teaching, Faculty of Health and Medicine, University of Newcastle |
---|---|
Project Team | Tamara Bucher, Julie McIntyre, Michael Siegrist |
Scheme | 2018 Strategic Pilot Grant- Research and Teaching, Faculty of Health and Medicine, University of Newcastle |
Role | Lead |
Funding Start | 2018 |
Funding Finish | 2018 |
GNo | |
Type Of Funding | Internal |
Category | INTE |
UON | N |
20173 grants / $131,500
Early Career Researcher (ECR) Higher Degree by Research (HDR) Scholarship$85,000
Funding body: The University of Newcastle, Australia
Funding body | The University of Newcastle, Australia |
---|---|
Scheme | Early Career Researcher (ECR) Higher Degree by Research (HDR) Scholarships |
Role | Lead |
Funding Start | 2017 |
Funding Finish | 2020 |
GNo | |
Type Of Funding | International - Competitive |
Category | 3IFA |
UON | N |
Review of scientific literature on the influence of portion size food labels on consumer behaviour$39,000
Funding body: Nestec Ltd
Funding body | Nestec Ltd |
---|---|
Project Team | Doctor Tamara Bucher, Doctor Beatrice Murawski |
Scheme | Research Project |
Role | Lead |
Funding Start | 2017 |
Funding Finish | 2018 |
GNo | G1701336 |
Type Of Funding | C3400 – International For Profit |
Category | 3400 |
UON | Y |
2018 International Visitor from Jožef Stefan Institute, Slovenia$7,500
Funding body: University of Newcastle
Funding body | University of Newcastle |
---|---|
Project Team | Doctor Tamara Bucher, Professor Barbara Koroušić Seljak |
Scheme | International Research Visiting Fellowship |
Role | Lead |
Funding Start | 2017 |
Funding Finish | 2018 |
GNo | G1700935 |
Type Of Funding | Internal |
Category | INTE |
UON | Y |
20163 grants / $32,624
Wraps Unwrapped$21,000
Funding body: Quality Bakers Australia Pty Limited
Funding body | Quality Bakers Australia Pty Limited |
---|---|
Project Team | Professor Clare Collins, Doctor Megan Rollo, Professor Tracy Burrows, Doctor Tamara Bucher, Doctor Kris Pezdirc, Doctor Rebecca Haslam |
Scheme | Research Project |
Role | Investigator |
Funding Start | 2016 |
Funding Finish | 2016 |
GNo | G1601145 |
Type Of Funding | Grant - Aust Non Government |
Category | 3AFG |
UON | Y |
Establishing an Australian Fake Food Buffet$10,670
Funding body: The University of Newcastle
Funding body | The University of Newcastle |
---|---|
Project Team | Bucher, T., Rollo, M. |
Scheme | Research Advantage Early Career Researcher Equipment Grant |
Role | Lead |
Funding Start | 2016 |
Funding Finish | 2016 |
GNo | |
Type Of Funding | Internal |
Category | INTE |
UON | N |
Establishing a new Web-Buffet to test the influence of Health Star nutrient profile labels on portion sizes choice$954
Funding body: Faculty of Health and Medicine Pilot Grant University of Newcastle
Funding body | Faculty of Health and Medicine Pilot Grant University of Newcastle |
---|---|
Project Team | Bucher, T., Collins, C. |
Scheme | UON Faculty of Health and Medicine Pilot Grant |
Role | Lead |
Funding Start | 2016 |
Funding Finish | 2016 |
GNo | |
Type Of Funding | Internal |
Category | INTE |
UON | N |
20155 grants / $5,002,500
RICHFIELDS Research Infrastructure on Consumer Health and Food Intake using E-science with Linked Data Sharing$4,450,000
RICHFIELDS Research Infrastructure on Consumer Health and Food Intake using E-science with Linked Data Sharing
Funding body: European Commission
Funding body | European Commission |
---|---|
Scheme | Horizon 2020 Programme - INFRADEV Call |
Role | Investigator |
Funding Start | 2015 |
Funding Finish | 2018 |
GNo | |
Type Of Funding | International - Competitive |
Category | 3IFA |
UON | N |
SafeFood: Do nutrient and health claims have an impact on the perceived healthiness and the amount of foods/meals eaten by adults on the island of Ireland?$430,000
Funding body: SafeFood
Funding body | SafeFood |
---|---|
Scheme | SafeFood Call |
Role | Investigator |
Funding Start | 2015 |
Funding Finish | 2015 |
GNo | |
Type Of Funding | International - Competitive |
Category | 3IFA |
UON | N |
Development of a smart phone based augmented reality application for portion size training and snack evaluation$96,000
Funding body: Swiss National Science Foundation
Funding body | Swiss National Science Foundation |
---|---|
Scheme | Grant |
Role | Lead |
Funding Start | 2015 |
Funding Finish | 2016 |
GNo | |
Type Of Funding | International - Competitive |
Category | 3IFA |
UON | N |
Investigation of adolescents’ and young adults’ food-portion size and health perceptions$25,000
Funding body: Swiss Foundation for Nutrition Research
Funding body | Swiss Foundation for Nutrition Research |
---|---|
Scheme | Postdoc mobility grant |
Role | Lead |
Funding Start | 2015 |
Funding Finish | 2015 |
GNo | |
Type Of Funding | Not Known |
Category | UNKN |
UON | N |
FENS: Nutrition and health throughout life cycle, Berlin Germany, 20 October 2015$1,500
Funding body: University of Newcastle - Faculty of Health and Medicine
Funding body | University of Newcastle - Faculty of Health and Medicine |
---|---|
Project Team | Doctor Tamara Bucher |
Scheme | Travel Grant |
Role | Lead |
Funding Start | 2015 |
Funding Finish | 2015 |
GNo | G1501130 |
Type Of Funding | Internal |
Category | INTE |
UON | Y |
20141 grants / $508,000
How Nutrition Knowledge and the Social and Food Environment Influences People's Food Choices$508,000
Funding body: Swiss National Science Foundation (SNSF)
Funding body | Swiss National Science Foundation (SNSF) |
---|---|
Project Team | M. Siegrist, S. Dohle, T. Bucher, C. Keller |
Scheme | Project grant |
Role | Investigator |
Funding Start | 2014 |
Funding Finish | 2017 |
GNo | |
Type Of Funding | Not Known |
Category | UNKN |
UON | N |
20122 grants / $38,800
Swiss Foundation for Nutrition Research PhD grant$35,000
Funding body: Swiss Foundation for Nutrition Research
Funding body | Swiss Foundation for Nutrition Research |
---|---|
Project Team | M. Siegrist, K.v.d.Horst, T. Bucher |
Scheme | Project Grant |
Role | Investigator |
Funding Start | 2012 |
Funding Finish | 2013 |
GNo | |
Type Of Funding | Not Known |
Category | UNKN |
UON | N |
ISBNPA ANNUAL MEETING Austin 23. – 26. Mai 2012$3,800
Funding body: Swiss Academy of Humanities and Social Sciences (SAGW)
Funding body | Swiss Academy of Humanities and Social Sciences (SAGW) |
---|---|
Scheme | Travel Grant |
Role | Lead |
Funding Start | 2012 |
Funding Finish | 2012 |
GNo | |
Type Of Funding | Not Known |
Category | UNKN |
UON | N |
20112 grants / $7,000
ISBNPA: 2011 Annual Meeting of the International Society for Behavioral Nutrition and Physical Activity$5,000
Funding body: Walter Hochstrasser Stiftung
Funding body | Walter Hochstrasser Stiftung |
---|---|
Scheme | Travel Grant |
Role | Lead |
Funding Start | 2011 |
Funding Finish | 2011 |
GNo | |
Type Of Funding | Not Known |
Category | UNKN |
UON | N |
FENS Madrid 26. – 28. Oktober 2011$2,000
Funding body: Walter Hochstrasser Stiftung
Funding body | Walter Hochstrasser Stiftung |
---|---|
Scheme | Travel Grant |
Role | Lead |
Funding Start | 2011 |
Funding Finish | 2011 |
GNo | |
Type Of Funding | Not Known |
Category | UNKN |
UON | N |
20101 grants / $1,800
EFFoST ANNUAL MEETING 10. – 12. November 2010$1,800
Funding body: Walter Hochstrasser Stiftung
Funding body | Walter Hochstrasser Stiftung |
---|---|
Scheme | Travel Grant |
Role | Lead |
Funding Start | 2010 |
Funding Finish | 2010 |
GNo | |
Type Of Funding | Not Known |
Category | UNKN |
UON | N |
Research Supervision
Number of supervisions
Current Supervision
Commenced | Level of Study | Research Title | Program | Supervisor Type |
---|---|---|---|---|
2022 | PhD | The Role of User Interface Design in Healthy Food Choice | PhD (Information Systems), College of Engineering, Science and Environment, The University of Newcastle | Co-Supervisor |
2021 | PhD | The Wine Provenance Project: Blockchain-enabled wine labels, a new era for consumer trust? | PhD (Management), College of Human and Social Futures, The University of Newcastle | Co-Supervisor |
2021 | PhD | Development and Evaluation of a Novel Approach to Optimising Schoolteacher Food and Nutrition Related Health and Wellbeing | PhD (Nutrition & Dietetics), College of Health, Medicine and Wellbeing, The University of Newcastle | Co-Supervisor |
2021 | PhD | Understanding the Impact of Nature Imagery within Digital Food Choice Environments | PhD (Food Science), College of Engineering, Science and Environment, The University of Newcastle | Principal Supervisor |
2020 | PhD | Australian Consumer Perceptions, Attitudes and Behaviour Towards Reduced and Alcohol Free Wine | PhD (Food Science), College of Engineering, Science and Environment, The University of Newcastle | Principal Supervisor |
2020 | PhD | Salt, Sour, Mood, and Mind: Relationships between Salt and Sour Taste Qualities and Genetics, and Depression, Anxiety, and Cognitive Impairment | PhD (Food Science), College of Engineering, Science and Environment, The University of Newcastle | Principal Supervisor |
2018 | PhD | Understanding how people integrate conflicting health information: An epistemic cognition approach | Nutrition & Dietetics, University of Technology Sydney | Co-Supervisor |
Past Supervision
Year | Level of Study | Research Title | Program | Supervisor Type |
---|---|---|---|---|
2023 | PhD | Their Feed and What They Eat: The extent, nature and impact of social media food marketing targeted to adolescents | PhD (Nutrition & Dietetics), College of Health, Medicine and Wellbeing, The University of Newcastle | Principal Supervisor |
2023 | PhD | Use of Information and Communication Technologies, Data and Knowledge to Increase the Impact of Digital Environments on Food Choice | PhD (Nutrition & Dietetics), College of Health, Medicine and Wellbeing, The University of Newcastle | Principal Supervisor |
2022 | PhD | A Healthy Start is Half the Battle: Towards Effective Nutrition Education Programs for Primary School Children | PhD (Nutrition & Dietetics), College of Health, Medicine and Wellbeing, The University of Newcastle | Principal Supervisor |
2022 | PhD | Nutrition Across the Primary School Curriculum: Development and Evaluation of an Integrative Nutrition and Portion Size Education Program | PhD (Nutrition & Dietetics), College of Health, Medicine and Wellbeing, The University of Newcastle | Principal Supervisor |
2020 | PhD | Nutrition Education and Assessment Methods for Children: an Investigation of Methods, Current Nutrition Education Practices and Opportunities in Australian Primary Schools | PhD (Nutrition & Dietetics), College of Health, Medicine and Wellbeing, The University of Newcastle | Principal Supervisor |
2019 | Masters | Comparing nutrition education programs in Dutch and Australian primary schools | Nutrition & Dietetics, University of Wageningen | Co-Supervisor |
2019 | PhD | Evaluation of Education Strategies to Optimise Nutrition and Dietary Knowledge in Pregnant Women | PhD (Nutrition & Dietetics), College of Health, Medicine and Wellbeing, The University of Newcastle | Co-Supervisor |
2019 | Masters | Testing an augmented reality education game that integrates nutrition and mathematics education | Nutrition & Dietetics, University of Wageningen | Co-Supervisor |
2018 | Masters | Consumer Behavior and Wine | Psychology, Priority Research Centre for Physical Activity and Nutrition - The University of Newcastle | Principal Supervisor |
2017 | PhD | Social networks and food choice | Nutrition & Dietetics, ETH Zurich | Consultant Supervisor |
2016 | Masters | The relationship between environmental impact and nutritiousness of a meal | Nutrition & Dietetics, ETH Zurich | Co-Supervisor |
2016 | Masters | Testing a new measurement aid for portion size research and education | Nutrition & Dietetics, ETH Zurich (Swiss Federal Institute of Technology Zurich) | Principal Supervisor |
2015 | Masters | Young adults perceptions of snack foods | Nutrition & Dietetics, Priority Research Centre for Physical Activity and Nutrition - The University of Newcastle | Co-Supervisor |
2015 | Honours | The Influence of Health and Energy Information on Consumer’s Portion Size Perceptions | Nutrition & Dietetics, The University of Newcastle | Principal Supervisor |
2014 | Masters | Nudging product choices: The effect of position change on snack bar choice. | Nutrition & Dietetics, ETH Zürich | Co-Supervisor |
2014 | Honours | The influence of nutrition labels on health perception of beverages. | Nutrition & Dietetics, ETH Zurich | Principal Supervisor |
2014 | Honours | Investigation of adolescent’s perception of the healthiness and nutritiousness of snacks. | Nutrition & Dietetics, ETH Zurich | Principal Supervisor |
2014 | Honours | The influence of food temperature on expected satiety and portion Size | Nutrition & Dietetics, ETH Zürich | Co-Supervisor |
2014 | Masters | The influence of reduced plate size on meal composition. | Nutrition & Dietetics, ETH Zürich | Principal Supervisor |
2013 | Masters | The influence of plate size on meal composition. Experimental study. | Nutrition & Dietetics, ETH Zurich | Principal Supervisor |
2013 | Masters | The effect of different food guide formats on consumers’ meal composition. Experimental study. | Nutrition & Dietetics, ETH Zürich | Principal Supervisor |
2013 | Honours | Consumers’ acceptance of nudging interventions. Online survey. | Family and Consumer Studies, ETH Zürich | Co-Supervisor |
2012 | Honours | Food choice based on energy expenditure estimations of physical activity. Experimental study. | Nutrition & Dietetics, ETH Zurich | Co-Supervisor |
2012 | Honours | Influences of selected aspects on food choice. Experimental study. | Nutrition & Dietetics, ETH Zurich | Co-Supervisor |
2011 | Masters | Consumers’ reasons and attitudes towards vitamins and mineral supplements consumption in Switzerland. Cross-sectional survey. | Nutrition & Dietetics, ETH Zurich | Co-Supervisor |
Research Projects
Development of a smart phone based augmented reality application for portion size training and snack evaluation 2014 - 2016
RICHFIELDS 2015 - 2018
Making “the healthy choice the easy choice” requires knowledge about our dietary habits. This knowledge comes from analysing different types of information such as: What food and drinks are we buying, preparing and eating? Where? Why? How? With whom? In what social and physical context?
New ICT technologies bring opportunities for researchers to monitor and collect information on these behaviours. Every day, consumers and businesses generate “big data” – large volumes of information, that offer detailed descriptions of behaviours, including time and place (e.g. using GPS). If these data-rich sources could be linked and analysed, they have the potential to contribute greatly towards answering key questions to respond to societal challenges regarding food and health (e.g., obesity, cardiovascular disease, sustainability).
RICHFIELDS aims to design a consumer-data platform to collect and connect, compare and share information about our food behaviours, to revolutionise research on every-day choices made across Europe. RICHFIELDS seeks to determine what facilities, resources, and services can support research to learn more about what we choose to eat, and how and why we make those choices.
Stressing the need for world-class research infrastructures, EU Horizon 2020 provided financial support in 2015 for RICHFIELDS.
More information on http://www.richfields.eu/
Edit
Research Collaborations
The map is a representation of a researchers co-authorship with collaborators across the globe. The map displays the number of publications against a country, where there is at least one co-author based in that country. Data is sourced from the University of Newcastle research publication management system (NURO) and may not fully represent the authors complete body of work.
Country | Count of Publications | |
---|---|---|
Australia | 92 | |
Switzerland | 30 | |
United Kingdom | 15 | |
Netherlands | 13 | |
United States | 8 | |
More... |
News
News • 10 Jun 2021
Learn how to change the world through sustainable food
Current research focused on creating the next generation of sustainable food and nutrition services will be served up at the University of Newcastle’s Central Coast Campus on June 17 and 18.
News • 31 Mar 2021
Food and Agribusiness Doctoral Training Centre established on the Central Coast
The University of Newcastle has today opened its newest Doctoral Training Centre (DTC), the Food and Agribusiness DTC, at Ourimbah.
News • 31 Mar 2021
New project to help Australian exporters leverage blockchain technology
With the Australian wine export industry facing challenges, a unique research project in partnership with industry will help exporters build their brands overseas using blockchain technologies.
News • 13 Nov 2020
University of Newcastle secures over $6 million in ARC funding
The Australian Research Council (ARC) has awarded the University of Newcastle more than $6 million in competitive research funding through its Discovery Projects and Linkage Projects schemes.
News • 1 May 2020
Maths, reading and better nutrition: all the reasons to cook with your kids
Through cooking children learn maths and comprehension skills, as well as how to be confident. Research also shows involving children in cooking helps them eat more healthily.
News • 22 Oct 2019
Future research leaders receive funding boost
The inaugural Research Advantage NEWstar program will support 13 aspiring University of Newcastle mid-career researchers to further develop their research leadership skills.
News • 21 Nov 2018
New Tastes of Wine Symposium
The University of Newcastle is hosting industry professionals and experts for an evening of wine, cheese and discussion around how Australia’s changing trends are leading innovations in wine production.
News • 29 Mar 2018
Kids’ input needed for nutrition lesson plans
Healthy eating is already embedded in many schools: from healthy canteens to the Crunch & Sip program. However, can kids learn more about the importance of good food for their health in the classroom?
News • 7 Feb 2018
It’s wine time as researchers explore Australian drinking tastes
Lovers of chilled Hunter whites can taste-test a new style of wine, while contributing to important consumer behaviour research, in an independent study being conducted at the University of Newcastle (UON) and Hunter Medical Research Institute.
News • 27 Oct 2017
Australia-Germany links forged through new Research Grants
Two UON research projects have been successfully awarded funding through the 2017 Australia-Germany Joint Research Cooperation Scheme.
News • 4 Dec 2015
Research explores foods fit for an active lifestyle
With the diets of overweight and inactive people having been studied in depth, nutrition researchers at the University of Newcastle are also turning their attention to the healthier end of the spectrum.
News • 17 Mar 2015
Tuck into snack study
Young Australian adults have a world-leading appetite for snack foods but surprisingly little is known about their perceptions of nutritional value and portion size. Now, a new study at the University of Newcastle is putting the sweet tooth to the test.
Dr Tamara Bucher
Position
Associate Professor
Food Science and Human Nutrition
School of Environmental and Life Sciences
College of Engineering, Science and Environment
Contact Details
tamara.bucher@newcastle.edu.au | |
Phone | 43484162 |
Mobile | 0451287406 |
Link |
Office
Room | SO125 |
---|---|
Building | Science Offices |
Location | Ourimbah 10 Chittaway Road Ourimbah, NSW 2258 Australia |