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Life Sciences Commons

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Selected Works

2010

Consumption

Articles 1 - 2 of 2

Full-Text Articles in Life Sciences

The Impact Of More Visible Standard Drink Labelling On Youth Alcohol Consumption: Helping Young People Drink (Ir)Responsibly?, Sandra C. Jones, Parri Gregory Dec 2010

The Impact Of More Visible Standard Drink Labelling On Youth Alcohol Consumption: Helping Young People Drink (Ir)Responsibly?, Sandra C. Jones, Parri Gregory

Sandra Jones

Introduction and Aims. In response to increasing concerns about excessive drinking among young people the Australian alcohol industry announced that it will introduce more visible standard drink labels. This study sought to examine whether young people use this information in a way that decreases, or increases, alcohol-related harms. Design and Methods. Six focus groups with students enrolled in an undergraduate university course in a large regional city in New South Wales, recruited by direct approach on the university grounds and via an online message posted on the university bulletin board. Results: The majority of the participants reported that they are …


Australian Red Meat Consumption - Implications Of Changes Over 20 Years On Nutrient Composition, Peter Williams, Veronique Droulez Nov 2010

Australian Red Meat Consumption - Implications Of Changes Over 20 Years On Nutrient Composition, Peter Williams, Veronique Droulez

Peter Williams

Trimming fat off meat is recommended for reducing intake of saturated fat. This paper reviews trends over 20 years that have influenced the red meat supply in response to consumer and health professional demands for lean meat, drawing on published survey data, marketing information, analysis of meat content and qualitative research commission by Meat and Livestock Australia. Separable fat is the greatest determinant of the saturated fat in Australian red meat, and changes in processing and butchering practices have combined to produce red meat today with significantly lower saturated fat. Nutrient analyses in 2002 showed that the separable fat on …