Projects
The CHL chairgroup is working on serveral projects. Every project has an individual paga that contains a description of the project including; an introduction, the research aim, results and the project team.
Projects
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I’VE GROWN
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Healthy and sustainable food environments in Dutch neighborhoods
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The dark side of meat analogues
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To meat up with peers: investigating the role of social norms in meat consumption
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The food environment of small- and medium sized enterprises (SMEs)
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Ribs, resistance and radical change
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Nutrition in nursing education
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Vital Generation 2040
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Tipping the Balance in Dietary Change
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Protein transition in a dynamic food environment: A systems approach
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SWITCH - Healthy and sustainable dietary behaviour among secondary school students
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The SoFiT trial: Healthy lifestyle and fatigue after colorectal cancer
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The food environment of health care institutions in the Netherlands
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Understanding dignity of food aid receivers in Europe
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The politics of care and defining meanings of good-life: Elderly women’s community economies in rural Japan
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Defeating chronic pain
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Transition to a sustainable food system
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Rethinking the place of meat in religious traditions through ritual intervention
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The verbalisation of cultural landscapes: research into the multiple meanings of cultural landscapes in the Netherlands, and how these are expressed in language
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Ten2Twenty Nepal / Nourishing Hope: Adolescents' life aspirations and nutrition in Nepal (COMPLETED)
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Impact of social policies on health: What works, for whom and under what circumstances?
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Urban food markets in Africa: Incentivizing food safety using a pull-push approach
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HINTS: Health improvements through nudging techniques
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SURREAL – Making Urban Health more Inclusive
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Local policies & regulations for healthy and sustainable food environments
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VET-ENHANCE - A study on the implementation of veterinary guidelines
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Navigating the current food environment: The potential role of food spatial memory (biases) on eating behaviour
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Worksite health promotion to reduce health inequalities at work
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Designing Persuasive E-health Agents for Coaching Older adults towards dietary behaviour change (PACO)
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E-learning ‘Older adults and malnutrition’ aimed at caregivers
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How to navigate a temping food environment: from explicit directions to hidden cues
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Taste Lessons, a school-based nutrition education programme about taste, healthy eating behaviour and food quality for primary schools
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ProMuscle in Practice: Resistance exercise training and increased protein intake to improve physical functioning in community-dwelling elderly people
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Legitimacy of nudging in public health
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Telemonitoring for the prevention of undernutrition in community-dwelling elderly
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Development of protein-enriched meal concepts tailored to the needs of elderly people
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SLIMMER: A smart way to prevent diabetes
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Maintaining Optimal Cognitive function In Ageing- a personalised lifestyle prevention approach (MOCIA)