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Social Sciences and Humanities

D-Index
54
Citations
10659
World Ranking
2174
National Ranking
384

Overview

Monique Raats is affiliated with the University of Surrey in the United Kingdom. Their research predominantly spans the field of Medicine, with a focus on Public Health, Environmental and Occupational Health, Nutrition and Dietetics, Ecology, Food Science, and Epidemiology.

The scientist's main topics of work include:

  • Consumer Attitudes and Food Labeling
  • Nutritional Studies and Diet
  • Agriculture Sustainability and Environmental Impact
  • Breastfeeding Practices and Influences
  • Biochemical Analysis and Sensing Techniques
  • Nutrition, Genetics, and Disease
  • Diet and metabolism studies

Monique Raats has contributed to several research publications, including recent papers such as:

  • Processed food classification: Conceptualisation and challenges (2021), published in Trends in Food Science & Technology
  • "Even We Are Confused": A Thematic Analysis of Professionals' Perceptions of Processed Foods and Challenges for Communication (2022), published in Frontiers in Nutrition
  • Comparison of requirements for using health claims on foods in the European Union, the USA, Canada, and Australia/New Zealand (2021), published in Comprehensive Reviews in Food Science and Food Safety
  • How do we differentiate not demonise - Is there a role for healthier processed foods in an age of food insecurity? Proceedings of a roundtable event (2023), published in Nutrition Bulletin
  • Perceived insufficient milk among primiparous, fully breastfeeding women: Is infant crying important? (2021), published in Maternal and Child Nutrition

Frequent co-authors collaborating with Monique Raats include Kathryn Hart, Lada Timotijević, Charo Hodgkins, Jason C. G. Halford, and Ella Koivuniemi.

Their research is often published in recurring venues including:

  • Frontiers in Nutrition
  • Appetite
  • Trends in Food Science & Technology
  • Nutrition Bulletin
  • Nutrients

Best Publications

  • A review of food safety and food hygiene training studies in the commercial sector

    M.B. Egan;M.M. Raats;S.M. Grubb;A. Eves

  • A conceptual model of the food choice process over the life course.

    J. Sobal;C. A. Bisogni;C. M. Devine;M. Jastran

  • Moral concerns and consumer choice of fresh and processed organic foods

    Moira Dean;Monique M. Raats;Richard Shepherd

  • The role of self-identity, past behaviour and their interaction in predicting intention to purchase fresh and processed organic food

    Moira Dean;Monique M. Raats;Richard Shepherd

  • Food neophobia in humans.

    P. Pliner;S. J. Salvy;R. Shepherd;M. Raats

  • Including Moral Dimensions of Choice Within the Structure of the Theory of Planned Behavior1

    Monique M. Raats;Richard Shepherd;Paul Sparks

  • A measure of satisfaction with food-related life.

    Klaus G Grunert;Moira Dean;Monique M Raats;Niels Asger Nielsen

  • Problems in identifying predictors and correlates of weight loss and maintenance: implications for weight control therapies based on behaviour change

    J. Stubbs;S. Whybrow;P. Teixeira;J. Blundell

  • Domestic Cooking and Food Skills: A Review

    Laura McGowan;Martin Caraher;Monique Raats;Fiona Lavelle

  • Barriers and facilitators to cooking from 'scratch' using basic or raw ingredients: A qualitative interview study

    Fiona Lavelle;Laura McGowan;Michelle Spence;Martin Caraher

  • Effects of nutrition label format and product assortment on the healthfulness of food choice

    Jessica Aschemann-Witzel;Klaus G. Grunert;Hans C.M. van Trijp;Svetlana Bialkova

  • The Psychology of Food Choice

    R. Shepherd;Monique Raats

  • Factors influencing eating a varied diet in old age

    Moira Dean;Monique M Raats;Klaus G Grunert;Margaret Lumbers

  • Understanding how consumers categorise nutritional labels: a consumer derived typology for front-of-pack nutrition labelling.

    Charo Hodgkins;Julie Barnett;Grazyna Wasowicz-Kirylo;Malgorzata Stysko-Kunkowska

  • Learning cooking skills at different ages: a cross-sectional study

    Fiona Lavelle;Michelle Spence;Lynsey Hollywood;Laura McGowan

  • The integration of biological, social, cultural and psychological influences on food choice.

    P. Rozin;R. Shepherd;M. Raats

  • Current micronutrient recommendations in Europe: towards understanding their differences and similarities

    Esmée L. Doets;Liesbeth S. de Wit;Rosalie A. M. Dhonukshe-Rutten;Adriënne E. J. M. Cavelaars

  • Processed food classification: Conceptualisation and challenges

    Christina R. Sadler;Christina R. Sadler;Terri Grassby;Kathryn Hart;Monique Raats

  • Consumer perceptions of healthy cereal products and production methods

    M. Dean;R. Shepherd;Anne Arvola;M. Vassallo

  • Usage of plant food supplements across six European countries: findings from the PlantLIBRA consumer survey.

    Alicia Garcia-Alvarez;Bernadette Egan;Simone de Klein;Lorena Dima

  • Comprehension and use of UK nutrition signpost labelling schemes

    S Malam;M.M. Raats;Moira Dean

Frequent Co-Authors

Richard Shepherd
Richard Shepherd University of Surrey
Moira Dean
Moira Dean Queen's University Belfast
Julie Barnett
Julie Barnett University of Bath
Liisa Lähteenmäki
Liisa Lähteenmäki Aarhus University
Paul Sparks
Paul Sparks University of Sussex
Martin Caraher
Martin Caraher City, University of London
Mary McCarthy
Mary McCarthy University College Cork
Wim Verbeke
Wim Verbeke Ghent University
Patrizia Restani
Patrizia Restani University of Milan
Jane Ogden
Jane Ogden University of Surrey

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