Research

Elsevier,

Food Quality and Preference, Volume 91, July 2021

Meat consumers perceive plant based products such as algae or pea-based burgers as healthier and better for the environment, but expect them to be less tasty than beef products. Such consumers express negative attitudes towards a vegetarian or vegan diet, influenced by neophobia and meat commitment.
Elsevier,

Neural Engineering Techniques for Autism Spectrum Disorder Volume 1: Imaging and Signal Analysis 2021, Pages 287-313

This book chapter advances SDG3 Good Health and Wellbeing and SDG10 Reducing Inequalities by real-time wearable on-chip processor for the early prediction of the emotions in patients with Autism spectrum disorder (ASD).
Elsevier,

Clinical Epidemiology and Global Health, Volume 11, 1 July 2021

Family support and positive thinking were the most preferred coping strategies. Preferred coping methods were different among doctors, nurses, and others. Psychological support among interprofessional team members should be improved.
Elsevier,

Clinical Epidemiology and Global Health, Volume 11, 1 July 2021

The role of community health workers in mental health rehabilitation can act as primary caregiver, resulting in government policy, ccounsellor, community as a partner and support, improving patient self, advocacy, improvement, and improving patients’ outcomes. The findings from this review can be used as a guideline for CMHWs in providing care for mental disorders patients after being discharged from the hospital and being treated in the community.
Elsevier,

Heliyon, Volume 7, July 2021

Research evaluating mitigation techniques against climate change damage on coastal ecosystems.
Elsevier, International Journal of Gastronomy and Food Science, Volume 24, July 2021
A nudge experiment was performed to evaluate the effectiveness of presenting a menu with the dish-of-the-day (DoD) vs. a menu with free choice to facilitate consumer choice towards a fully plant-based, nutritious and tasty meal in foodservice setting. A menu card in control condition included the appetizer, the three mains and a dessert. The menu card in the intervention included the appetizer, eggplant lasagne as the DoD, and the dessert. Thirty-three volunteers ate twice at Future Consumer Lab in Copenhagen, once in each condition (67% women; mean age 25y; SD2.1).
Photograph of a young cobalt miner indebted to a mining boss in the Democratic Republic of the Congo
Elsevier,

Energy Research and Social Science, Volume 77, July 2021

The link between slavery and environmental destruction and climate change has been shown to be circular, compelling, and calamitous. Climate change drives environmental outcomes that increase the risk of enslavement. Slaves are commonly forced into work highly destructive to the environment, which then increases the pressures on vulnerable populations.

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