C
Cécile Knai
Researcher at University of London
Publications - 122
Citations - 4946
Cécile Knai is an academic researcher from University of London. The author has contributed to research in topics: Public health & Health care. The author has an hindex of 34, co-authored 112 publications receiving 4357 citations.
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Journal ArticleDOI
Ageing in the European Union
Bernd Rechel,Bernd Rechel,Emily Grundy,Jean-Marie Robine,Jonathan Cylus,Johan P. Mackenbach,Cécile Knai,Martin McKee,Martin McKee +8 more
TL;DR: Policy options include prevention and health promotion, better self-care, increased coordination of care, improved management of hospital admissions and discharges, improved systems of long-term care, and new work and pension arrangements.
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Getting children to eat more fruit and vegetables: a systematic review
TL;DR: The evidence is strongest in favor of multi-component interventions to increase fruit and vegetable consumption in children, and more research is needed to examine in more depth, for longer follow-up periods, the effectiveness of interventions promoting fruit and vegetables consumption.
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Interventions Designed to Increase Adult Fruit and Vegetable Intake Can Be Effective: A Systematic Review of the Literature
TL;DR: It is suggested that small increases in fruit and vegetable intake are possible in population subgroups, and that these can be achieved by a variety of approaches.
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Iron Fortification and Iron Supplementation are Cost-Effective Interventions to Reduce Iron Deficiency in Four Subregions of the World
TL;DR: It is concluded that iron fortification is economically more attractive than iron supplementation, however, spending the extra resources to implement iron supplementation is still a cost-effective option.
Journal Article
Food and health in Europe : a new basis for action
Aileen Robertson,Cristina Tirado,Tim Lobstein,Marco Jermini,Cécile Knai,Jørgen H Jensen,Anna Ferro-Luzzi,W. P. T. James +7 more
TL;DR: The urgent need for integrated, multisectoral food and nutrition policies to encourage the sustainable production of food, its safety and the provision of food of high nutritional quality for all is highlighted.