Peter Williams is Associate Professor, Nutrition and Dietetics at the University of Wollongong, Director of the Smart Foods Centre and Coordinator Regulatory Affairs of the National Centre of Excellence in Functional Foods. Peter is a member of the Dietitians Association of Australia, the Nutrition Society of Australia, the Australian Institute of Food Science & Technology and the Institute of Hospitality in Healthcare. His teaching areas include Dietetics, Food Service and Dietetics Management, and Measurement and Assessment of Diet and Physical Activity.

Conference Papers

• P. Roupas and P. G. Williams (2007) Regulatory aspects of bioactive dairy ingredients

Journal Articles

• A. M. Almajwal, P. G. Williams, M. J. Batterham, and A. M. Alothman (2008) Planning for the development of evidence based guidelines for the nutritional management of obesity in Saudi Arabia
• K. Walton, P. G. Williams, L. Tapsell, and M. Batterham (2007) Rehabilitation inpatients are not meeting their energy and protein needs
• P. G. Williams (2007) Breakfast and the diets of Australian children and adolescents: an analysis of data from the 1995 National Nutrition Survey
• P. G. Williams (2007) Nutritional composition of red meat
• P. G. Williams, V. Droulez, G. Levy, and T. Stobaus (2007) Composition of Australian red meat 2002. 3. Nutrient profile
• P. G. Williams, L. Tapsell, S. C. Jones, and K. McConville (2007) Health claims for food made in Australian magazine advertisements
• H. Dragicevich, P. G. Williams, and L. Ridges (2006) Survey of health claims for Australian foods made on Internet sites
• V. Droulez, P. G. Williams, G. Levy, T. Stobaus, and A. Sinclair (2006) Composition of Australian red meat 2002. 2. Fatty acid profile
• C. Patch, L. Tapsell, P. G. Williams, and M. Gordon (2006) Plant sterols as dietary adjuvants in the reduction of cardiovascular risk: theory and evidence
• L. Singer, P. G. Williams, L. Ridges, S. Murray, and A. McMahon (2006) Consumer reactions to different health claim formats on food labels
• B. L. Sullivan, P. G. Williams, and B. J. Meyer (2006) Biomarker validation of a long-chain omega-3 polyunsaturated fatty acid food frequency questionnaire
• K. Walton, P. G. Williams, and L. Tapsell (2006) What do stakeholders consider the key issues affecting the quality of foodservice provision for long-stay patients
• P. G. Williams (2006) Health benefits of herbs and spices: Public Health
• P. G. Williams (2006) Can Health Claims for Foods Help Consumers Choose Better Diets?
• P. G. Williams, V. Droulez, G. Levy, and T. Stobaus (2006) Composition of Australian red meat 2002. 1. Gross composition
• P. G. Williams, H. Yeatman, L. Ridges, A. Houston, J. Rafferty, A. Roesler, M. Sobierajski, and B. Spratt (2006) Nutrient function, health and related claims on packaged Australian food products - prevalence and compliance with regulations
• C. Chan, C. Patch, and P. G. Williams (2005) Australian consumers are sceptical about but influenced by claims about fat on food labels
• C. Patch, L. Tapsell, and P. G. Williams (2005) Overweight consumers' salient beliefs on omega-3-enriched functional foods in Australia's Illawarra region
• C. Patch, L. Tapsell, and P. G. Williams (2005) Plant sterol/stanol prescription is an effective treatment strategy for managing hypercholesterolemia in outpatient clinical practice
• C. Patch, P. G. Williams, and L. Tapsell (2005) Attitudes and intentions toward purchasing novel foods enriched with omega-3 fatty acids
• P. G. Williams (2005) Consumer understanding and use of health claims for foods
• P. G. Williams (2005) Breakfast and the diets of Australian adults: An analysis of data from the 1995 National Nutrition Survey
• P. G. Williams (2005) Communicating health benefits - do we need health claims?
• P. G. Williams, Y. James, and J. Kwan (2004) The Illawarra Healthy Food Price Index. 2. Pricing methods and index trends from 2000-2003
• P. G. Williams, M. Reid, and K. Shaw (2004) The Illawarra Healthy Food Price Index. 1. Development of the food basket
• P. G. Williams, E. Stirling, and N. Keynes (2004) Food fears: a national survey on the attitudes of Australian adults about the safety and quality of food
• A. McClelland and P. G. Williams (2003) Trend to better nutrition on Australian hospital menus 1986-2001 and the impact of cook-chill food service systems
• L. Williams and P. G. Williams (2003) Evaluation of a tool for rating popular diet books
• P. G. Williams, A. McMahon, and R. Boustead (2003) A case study of sodium reduction in breakfast cereals and the impact of the Pick the Tick food information program in Australia
• P. G. Williams, H. Yeatman, S. Zakrzewski, B. Aboozaid, S. Henshaw, K. Ingram, A. Rankine, S. Walcott, and F. Ghani (2003) Nutrition and related claims used on packaged Australian foods - implications for regulation
• R. Mibey and P. G. Williams (2002) Food service trends in New South Wales hospitals, 1993-2001
• P. G. Williams (2002) What Australians eat for breakfast: an analysis of data from the 1995 National Nutrition Survey
• P. G. Williams, B. Gibson, and N. Smith (2002) Serve sizes of grain based foods in Australia
• P. G. Williams (2001) Sugar: is there a need for a dietary guideline?