Publications by authors named "C F Wharton"

Healthcare demand from falls in older adults is increasing, but guidance from the literature is lacking on the value of neuroimaging, particularly for those who have fallen but have no head injury or an unclear history. We carried out retrospective analysis of data from Emergency Department attendances at a large English hospital to assess compliance with guidelines and explore utility of CT scans for those not covered by existing guidance. Following a fall, 49% (577) of older adults received a cranial CT scan, 4.

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Animal agriculture is a leading contributor to greenhouse gas emissions and other harmful environmental impacts, which underscores the need to shift away from the consumption of animal-based products. One promising nudge intervention is making plant-based meals the default option, so we tested this approach at six different university events across four academic institutions for effecting sustainable dietary change. Event attendees pre-selected their meal on one of two randomly assigned RSVP forms: one with a plant-based default and one with a meal with meat default.

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The use of nutritional supplements can lead to doping risk and no data exist on high school athletes' use of certified third-party tested supplements. A cross-sectional cohort design was developed using an anonymous survey. Descriptive data for supplement use, use of third-party tested supplements, and knowledge in high school athletes were reported.

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Article Synopsis
  • * While White British patients had a higher body mass index (BMI) over 27 kg/m², South Asians had greater waist circumference, indicating different patterns of obesity.
  • * The study highlights the health disparities in diabetes and obesity among South Asians, suggesting a need for targeted public health strategies in countries with large South Asian populations.
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Food appreciation has been associated with favorable dietary and food waste behaviors. However, no validated food appreciation assessment currently exists. This study aimed to develop and validate a food appreciation scale (FAS) using data from two independent US-based samples recruited online.

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