Claire Wall BSc, MMedSci, RNutr (Public Health)

Pearce, J., & Wall, C. (2025). Packed Lunch Provision and Consumption in Early Years Settings in Sheffield: A Cross‐Sectional Stud. Journal of Human Nutrition and Dietetics, 38 (3). http://doi.org/10.1111/jhn.70066

Nield, L., Martin, H., Wall, C., Pearce, J., Rundle, R., Bowles, S., ... Beaumont, J.D. (2024). Consumer knowledge of and engagement with traditional takeaway and dark kitchen food outlets. NIHR Open Research, 4. http://doi.org/10.3310/nihropenres.13735.1

Wall, C., & Pearce, J. (2024). Greenhouse gas emissions of school lunches provided for children attending school nurseries: A cross-sectional study. Journal of Human Nutrition and Dietetics. http://doi.org/10.1111/jhn.13345

Wall, C., & Pearce, J. (2023). Energy and nutrient content of school lunches provided for children attending school-based nurseries: A cross-sectional study. Public Health Nutrition. http://doi.org/10.1017/S1368980023002331

Pearce, J., & Wall, C.J. (2023). School lunch portion sizes provided for children attending early years settings within primary schools: a cross‐sectional study. Journal of Human Nutrition and Dietetics. http://doi.org/10.1111/jhn.13183

Mucavele, P., Wall, C., & Blake, N. (2022). East Sussex Nursery Transformation Programme (2015–2020): embedding a best practice approach to healthy food in early years settings. Perspectives in Public Health, 142 (1), 7-9. http://doi.org/10.1177/17579139211017930

Mucavele, P., Wall, C., & Whiting, L. (2020). Development of HM Government example menus for early years’ settings in England. Nutrition Bulletin. http://doi.org/10.1111/nbu.12472

Mucavele, P., Sharp, L., Wall, C., & Nicholas, J. (2014). Children's food trust 'eat better, start better' programme: outcomes and recommendations. Perspectives in public health, 134 (2), 67-69. http://doi.org/10.1177/1757913914523910

Mucavele, P., Wall, C., & Sharp, L. (2013). The ‘Eat Better, Start Better’ programme and opportunities for health visitors. Journal of Health Visiting, 1 (1), 14-19. http://doi.org/10.12968/johv.2013.1.1.14

Wall, C., Mucavele, P., & Sharp, L. (2012). Development and implementation of voluntary food and drink guidelines for early years settings in England. Nutrition bulletin, 37 (3), 251-256. http://doi.org/10.1111/j.1467-3010.2012.01981.x

Conference papers

Beaumont, J., Pearce, J., Rundle, R., Bowles, S., Martin, H., Wall, C., ... Nield, L. (2025). Defining, identifying and regulating dark kitchens in the North of England: Perspectives from consumer, local authority and food business stakeholders. [Abstract only]. International Journal of Obesity, 49 (S1), 1-45. http://doi.org/10.1038/s41366-025-01880-9

Nield, L., Burgoine, T., Lake, A., Moore, H., Soon-Sinclair, J., Adams, J., ... Beaumont, J. (2025). Why define? A consensus definition of ‘dark kitchens’: implications for practice [abstract only]. International Journal of Obesity, 49, 1-45. https://www.nature.com/articles/s41366-025-01880-9#Sec211

Beaumont, J., Martin, H., Wall, C., Pearce, J., Rundle, R., Bowles, S., ... Nield, L. (2025). Consumer knowledge of and engagement with traditional takeaway and dark kitchen food outlets [abstract only]. Appetite, 213 (Supp). http://doi.org/10.1016/j.appet.2025.108068

Wall, C., & Pearce, J. (2024). Energy and nutrient content of school lunches provided for children attending early years settings within primary schools: a cross-sectional study [abstract only]. Proceedings of the Nutrition Society, 82 (OCE5). http://doi.org/10.1017/S0029665123004068

Reports

Wall, C., & Mucavele, P. (2017). Developing new example menus for early years settings in England to reflect current government dietary recommendations – technical report. https://app.box.com/s/9zcj8bojgin2cnh7r5y2bg11u7daa87m

Public Health England, (2017). Example menus for early years settings in England. https://www.gov.uk/government/publications/example-menus-for-early-years-settings-in-england

Internet Publications

Action for Children, (2017). Voluntary food and drink guidelines for early years settings in England. https://www.foundationyears.org.uk/wp-content/uploads/2017/11/Eat-Better-Start-Better1.pdf

Posters

Beaumont, J. (2025). Consumer knowledge of and engagement with traditional takeaway and dark kitchen food outlets. Presented at: British Feeding and Drinking Group (BFDG) Meeting 2025, University of Bristol

Nield, L., Martin, H., Wall, C., Pearce, J., Rundle, R., Bowles, S., ... Beaumont, J.D. (2025). Consumer knowledge of and engagement with traditional takeaway and dark kitchen food outlets.

Nield, L., Martin, H., Wall, C., Pearce, J., Rundle, R., Bowles, S., ... Beaumont, J.D. (2024). Consumer knowledge of and engagement with traditional takeaway and dark kitchen food outlets.

Nield, L., Martin, H., Wall, C., Pearce, J., Rundle, R., Bowles, S., ... Beaumont, J.D. (2024). Consumer knowledge of and engagement with traditional takeaway and dark kitchen food outlets.

Wall, C., Blake, N., Bishop, D., & Gale, D. (2019). Better beginnings: embedding a best practice approach to healthy food in early years settings across East Sussex. Presented at: Public Health England Annual Conference 2019, Warwick, UK

Nield, L., Martin, H., Wall, C., Pearce, J., Rundle, R., Bowles, S., ... Beaumont, J.D. (n.d.). Consumer knowledge of and engagement with traditional takeaway and dark kitchen food outlets.