Open Access. Powered by Scholars. Published by Universities.®
Social and Behavioral Sciences Commons™
Open Access. Powered by Scholars. Published by Universities.®
- Keyword
-
- Beef (4)
- Dietary guidelines (4)
- Functional foods (4)
- Health claims (4)
- Lamb (4)
-
- Australian (3)
- Food (3)
- Food security (3)
- Food service (3)
- Healthy food basket (3)
- Mutton (3)
- Red meat (3)
- Veal (3)
- Advertising (2)
- Consumers (2)
- Cook-chill (2)
- Food prices (2)
- Meat (2)
- Nutrition (2)
- 20 (1)
- 2007 (1)
- 2009 (1)
- Acids (1)
- Additives (1)
- Advertisements (1)
- Anxiety (1)
- Arabia (1)
- Attitudes (1)
- Australia (1)
- Body (1)
Articles 31 - 36 of 36
Full-Text Articles in Social and Behavioral Sciences
Sugar: Is There A Need For A Dietary Guideline?, P. G. Williams
Sugar: Is There A Need For A Dietary Guideline?, P. G. Williams
Peter Williams
There have been dietary guidelines in Australia since 1979 and all editions have included recommendations about sugar. This paper reviews changing recommendations in Australia, current levels of conumption, recent studies on the potential effects of nutrient dilution and dental caries, and discusses potential risks associated with a dietary guideline.
Consumer Reactions To Different Health Claim Formats On Food Labels, L. Singer, P. G. Williams, Leisa Ridges, S. Murray, Anne Mcmahon
Consumer Reactions To Different Health Claim Formats On Food Labels, L. Singer, P. G. Williams, Leisa Ridges, S. Murray, Anne Mcmahon
Peter Williams
Health claims on foods act as health messages and have a role in communicating and educating the consumer about diet-disease related issues. Previous studies have suggested that different formats of health claims communicate differently with the consumer. The aim of our study was to investigate whether splitting of the claim (a brief claim at the front package directing consumers to the back of the package where the full health claim is located) and/or endorsement of the claim (by Food Standards Australia New Zealand), have an impact on the acceptance of the claim by the consumer. Participants were recruited by a …
Composition Of Australian Red Meat 2002. 1. Gross Composition, P. G. Williams, V. Droulez, G. Levy, T. Stobaus
Composition Of Australian Red Meat 2002. 1. Gross Composition, P. G. Williams, V. Droulez, G. Levy, T. Stobaus
Peter Williams
This study aimed to update data on the gross composition Australian red meat to reflect changes in butchering practices since the 1980s and 1990s when the current values were derived. Australian retail samples of fifteen beef, eleven lamb, four veal and two mutton cuts were purchased from 10 retail outlets (butchers and supermarkets) in different socio-economic areas of Sydney and Melbourne. For both raw and cooked samples, mean external fat width (mm) was measured and the average percentage of separable internal, external and total fat, lean and waste was determined by dissection of each cut. For raw beef, total separable …
Breakfast And The Diets Of Australian Adults: An Analysis Of Data From The 1995 National Nutrition Survey, P. G. Williams
Breakfast And The Diets Of Australian Adults: An Analysis Of Data From The 1995 National Nutrition Survey, P. G. Williams
Peter Williams
The aim of this study was to describe the nutrients provided to Australian adults by the breakfast meal and compare the food and nutrient intakes and health of regular breakfast eaters and skippers. The Australian Bureau of Statistics was commissioned to undertake additional analysis of data collected in the 1995 Australian National Nutrition Survey (NNS). The survey included 24 hour recalls, physical measurements and a food habits questionnaire collected during the period February 1995 to March 1996, with a nationally representative sample of 10851 Australians aged nineteen years and older. The median nutrient intakes at breakfast and the proportion of …
Trend To Better Nutrition On Australian Hospital Menus 1986-2001 And The Impact Of Cook-Chill Food Service Systems, A. Mcclelland, P. G. Williams
Trend To Better Nutrition On Australian Hospital Menus 1986-2001 And The Impact Of Cook-Chill Food Service Systems, A. Mcclelland, P. G. Williams
Peter Williams
Objective To assess trends in the nutritional quality of hospital menus and examine differences between menus used in hospitals with cook-chill or cook-fresh food services. Design Standard patient menus were analysed against 28 criteria to assess nutritional standards and compared to results from similar studies in 1986 and 1993. Setting Menus were collected from 80 hospitals in New South Wales, Australia, including 36 using cook-chill food service systems. Statistical Analysis Chi-squared analysis was used to assess differences between the proportions of hospitals meeting the criteria in 2001 and 1993 and between different types of hospitals. Results In 2001 compared to …
Attitudes And Intentions Toward Purchasing Novel Foods Enriched With Omega-3 Fatty Acids, C. Patch, P. G. Williams, Linda C. Tapsell
Attitudes And Intentions Toward Purchasing Novel Foods Enriched With Omega-3 Fatty Acids, C. Patch, P. G. Williams, Linda C. Tapsell
Peter Williams
Objective: To identify the nature, strength and relative importance of influences on intentions to consume foods that are enriched with omega-3 fatty acids using the Theory of Planned Behavior (TPB). Design: A cross-sectional self-administered questionnaire. Setting: Community based residents living in the Illawarra region of New South Wales, Australia. Subjects: Two sub-samples were surveyed via questionnaire: Community members who responded to a local media advertisement (n=79), and subjects in a dietary intervention trial for type 2 diabetes mellitus (n=50). Variables Measures: Using the TPB variables – intention, attitude, subjective norm and perceived behavioural control - questionnaire items were constructed to …