[HTML][HTML] Towards the measurement of food literacy with respect to healthy eating: the development and validation of the self perceived food literacy scale among an …

…, MCE Battjes-Fries, M Gillebaart… - International Journal of …, 2018 - Springer
Background Food literacy refers to the capability to make healthy food choices in different
contexts, settings and situations. The aim of this study is to develop and validate the self-…

[HTML][HTML] Effects of mindfulness training on perceived stress, self-compassion, and self-reflection of primary care physicians: a mixed-methods study

…, B Tjaden, M van Vliet, M Battjes-Fries, M Jong - BJGP open, 2018 - bjgpopen.org
Background Primary care physicians are subjected to a high workload, which can lead to
stress and a high incidence of burnout. A mindfulness training course was developed and …

Effect of the Dutch school-based education programme 'Taste Lessons' on behavioural determinants of taste acceptance and healthy eating: a quasi-experimental …

MCE Battjes-Fries, A Haveman-Nies, RJ Renes… - Public Health …, 2015 - cambridge.org
ObjectiveTo assess the effect of the Dutch school-based education programme ‘Taste
Lessons’ on children’s behavioural determinants towards tasting unfamiliar foods and eating …

Effectiveness of Taste Lessons with and without additional experiential learning activities on children's willingness to taste vegetables

MCE Battjes-Fries, A Haveman-Nies, GG Zeinstra… - Appetite, 2017 - Elsevier
This study assessed the effectiveness of the Dutch school programme Taste Lessons with
and without additional experiential learning activities on children’s willingness to taste …

[HTML][HTML] Nutrition and lifestyle intervention in type 2 diabetes: pilot study in the Netherlands showing improved glucose control and reduction in glucose lowering …

GK Pot, MCE Battjes-Fries, ON Patijn… - … , Prevention & Health, 2019 - ncbi.nlm.nih.gov
Methods This observational study with a pretest post-test design aimed to pilot a 6-month
multicomponent outpatient group-based nutrition and lifestyle intervention programme on …

[HTML][HTML] Lifestyle medicine for type 2 diabetes: practice-based evidence for long-term efficacy of a multicomponent lifestyle intervention (Reverse Diabetes2 Now)

GK Pot, MCE Battjes-Fries, ON Patijn… - … nutrition, prevention & …, 2020 - ncbi.nlm.nih.gov
… Inclusion criteria for the RD2N programme were T2D diagnosis, age 18–75 years, body
mass index (BMI) 25–41 kg/m 2 , ability to speak Dutch fluently and motivation to take part in a …

[HTML][HTML] Portioning meat and vegetables in four different out of home settings: A win-win for guests, chefs and the planet

…, N Neufingerl, E van den Broek, M Battjes-Fries… - Appetite, 2020 - Elsevier
Individuals increasingly consume their meals away from home. This article describes a series
of studies that examined the effects of meals with reduced amounts of meat and increased …

[HTML][HTML] The perceptions of food service staff in a nursing home on an upcoming transition towards a healthy and sustainable food environment: a qualitative study

…, ON Patijn, MJG Meeusen, MCE Battjes-Fries - BMC geriatrics, 2023 - Springer
Background Healthy and sustainable food environments are urgently needed, also in
nursing and residential care homes. Malnutrition in care homes is becoming an increasing …

Effectiveness of taste lessons with and without additional experiential learning activities on children's psychosocial determinants of vegetables consumption

MCE Battjes-Fries, A Haveman-Nies, EJI van Dongen… - Appetite, 2016 - Elsevier
Experiential learning methods seem to be promising to enhance healthy eating behaviour
in children. Therefore, this study compared the effectiveness of the Dutch programme Taste …

[HTML][HTML] Effectively implementing healthy and sustainable food practices in out-of-home food service locations: The perspective of the catering staff members

MJ Reinders, MCE Battjes-Fries, EP Bouwman… - Appetite, 2024 - Elsevier
… the midpoint of the scale (M = 3.0, SD = 1.0 for healthy food assortment and M = 2.9, SD = …
the midpoint of the scale (M = 3.4, SD = 0.7 for healthy food assortment and M = 3.1, SD = 0.8 …