Anne Dahl Lassen

Anne Dahl Lassen

Senior researcher

Mørkhøj Bygade 19, Building C, Room 150C

2860 Søborg

Denmark

Phone: 35887419

Fax: 35887119

Main research interest is in the area of public health, more specifically how healthy eating can be increased at a community level. Research areas have comprised institutional catering and stability of vitamins and cooking loss in meat and vegetables processed by different catering techniques.

In recent years my focus has been primarily on worksite health promotion and intervention studies, including increasing fruit and vegetable consumption at worksite canteens, health promotion at blue-collar worksites and worksite fruit schemes.

Current research areas are the development of a simple Healthy Meal Index for evaluating the nutritional quality of canteen meals by the canteen staff, and to measure the nutritional efficacy of a Canteen Take Away concept on the employees’ dietary intake pattern.

CV

Academic grades

Ph.D.

M.Sc

Professional experience

1993 - 1994 Researcher - Faculty of Life Sciences, University of Copenhagen, Department of Human Nutrition
1994 - 2007 Researcher - National Food Agency, Department of Nutrition
2007 - Ph.d. student - National Food Institute, Technical University of Denmark, Department of Nutrition

Expertise

Main research interest is in the area of public health, more specifically how healthy eating can be increased at a community level. Research areas have comprised institutional catering and stability of vitamins and cooking loss in meat and vegetables processed by different catering techniques.

In recent years my focus has been primarily on worksite health promotion and intervention studies, including increasing fruit and vegetable consumption at worksite canteens, health promotion at blue-collar worksites and worksite fruit schemes.

Current research areas are the development of a simple Healthy Meal Index for evaluating the nutritional quality of canteen meals by the canteen staff, and to measure the nutritional efficacy of a Canteen Take Away concept on the employees’ dietary intake pattern.

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