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ann hemingway
ann hemingway
Professor of Public Health Bournemouth University
Verified email at bournemouth.ac.uk - Homepage
Title
Cited by
Cited by
Year
Increasing vegetable intakes: rationale and systematic review of published interventions
KM Appleton, A Hemingway, L Saulais, C Dinnella, E Monteleone, ...
European journal of nutrition 55 (3), 869-896, 2016
2372016
Exploring well-being as a tourism product resource
S Pyke, H Hartwell, A Blake, A Hemingway
Tourism Management 55, 94-105, 2016
2352016
Progress in tourism and destination wellbeing research
H Hartwell, A Fyall, C Willis, S Page, A Ladkin, A Hemingway
Current issues in Tourism 21 (16), 1830-1892, 2018
1122018
Case study: Wellness, tourism and small business development in a UK coastal resort: Public engagement in practice
SJ Page, H Hartwell, N Johns, A Fyall, A Ladkin, A Hemingway
Tourism Management 60, 466-477, 2017
1072017
Repeated exposure and conditioning strategies for increasing vegetable liking and intake: systematic review and meta-analyses of the published literature
KM Appleton, A Hemingway, J Rajska, H Hartwell
The American journal of clinical nutrition 108 (4), 842-856, 2018
742018
Reducing social isolation and promoting well being in older people
A Hemingway, E Jack
Quality in ageing and older adults, 2013
682013
Tourism engaging with the public health agenda: Can we promote ‘wellville’as a destination of choice?
H Hartwell, A Hemingway, A Fyall, V Filimonau, S Wall
Public health 126 (12), 1072-1074, 2012
542012
Lifeworld-led care: Is it relevant for well-being and the fifth wave of public health action?
A Hemingway
International journal of qualitative studies on health and well-being 6 (4á…, 2011
462011
Enhancing cultural competence: Trans‐Atlantic experiences of European and Canadian nursing students
L Koskinen, B Campbell, C Aarts, F ChassÚ, A Hemingway, T Juhansoo, ...
International Journal of Nursing Practice 15 (6), 502-509, 2009
442009
What does care farming provide for clients? The views of care farm staff
A Hemingway, C Ellis-Hill, E Norton
NJAS: Wageningen Journal of Life Sciences 79 (1), 23-29, 2016
392016
Workplace foodservice; perception of quality and trust
S Price, H Hartwell, A Hemingway, C Chapleo
Appetite 97, 169-175, 2016
362016
A ‘new (ab) normal’?: Scrutinising the work-life balance of academics under lockdown
S Ashencaen Crabtree, L Esteves, A Hemingway
Journal of Further and Higher Education 45 (9), 1177-1191, 2021
352021
An exploration of the perceptions of caring held by students entering nursing programmes in the United Kingdom: A longitudinal qualitative study phase 1
J Phillips, K Cooper, E Rosser, J Scammell, V Heaslip, S White, ...
Nurse education in practice 15 (6), 403-408, 2015
342015
What are we eating? Consumer information requirement within a workplace canteen
S Price, G Viglia, H Hartwell, A Hemingway, C Chapleo, K Appleton, ...
Food Quality and Preference 53, 39-46, 2016
332016
Liking and consumption of vegetables with more appealing and less appealing sensory properties: Associations with attitudes, food neophobia and food choice motivations iná…
KM Appleton, C Dinnella, S Spinelli, D Morizet, L Saulais, A Hemingway, ...
Food Quality and Preference 75, 179-186, 2019
322019
An exploration of an equine-facilitated learning intervention with young offenders
A Hemingway, R Meek, CE Hill
Society & Animals 23 (6), 544-568, 2015
312015
Humanising nursing care: a theoretical model.
A Hemingway, J Scammell, V Heaslip
Nursing Times 108 (40), 26-27, 2012
302012
Consumption of a high quantity and a wide variety of vegetables are predicted by different food choice motives in older adults from France, Italy and the UK
KM Appleton, C Dinnella, S Spinelli, D Morizet, L Saulais, A Hemingway, ...
Nutrients 9 (9), 923, 2017
292017
Can humanization theory contribute to the philosophical debate in public health?
A Hemingway
Public Health 126 (5), 448-453, 2012
272012
Promotion of novel plant-based dishes among older consumers using the ‘dish of the day’as a nudging strategy in 4 EU countries
X Zhou, FJA Perez-Cueto, Q Dos Santos, WLP Bredie, MB Molla-Bauza, ...
Food Quality and Preference 75, 260-272, 2019
242019
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