Selected Works of Assoc. Prof. P. G. Williams

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.

Documents by Subject Area

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• A case study of sodium reduction in breakfast cereals and the impact of the Pick the Tick food information program in Australia
• Attitudes and intentions toward purchasing novel foods enriched with omega-3 fatty acids
• Australian consumers are sceptical about but influenced by claims about fat on food labels
• Biomarker validation of a long-chain omega-3 polyunsaturated fatty acid food frequency questionnaire
• Breakfast and the diets of Australian adults: An analysis of data from the 1995 National Nutrition Survey
• Breakfast and the diets of Australian children and adolescents: an analysis of data from the 1995 National Nutrition Survey
• Can Health Claims for Foods Help Consumers Choose Better Diets?
• Communicating health benefits - do we need health claims?
• Composition of Australian red meat 2002. 1. Gross composition
• Composition of Australian red meat 2002. 2. Fatty acid profile
• Composition of Australian red meat 2002. 3. Nutrient profile
• Consumer reactions to different health claim formats on food labels
• Consumer understanding and use of health claims for foods
• Evaluation of a tool for rating popular diet books
• Food fears: a national survey on the attitudes of Australian adults about the safety and quality of food
• Food service trends in New South Wales hospitals, 1993-2001
• Health benefits of herbs and spices: Public Health
• Health claims for food made in Australian magazine advertisements
• Nutrient function, health and related claims on packaged Australian food products - prevalence and compliance with regulations
• Nutrition and related claims used on packaged Australian foods - implications for regulation
• Nutritional composition of red meat
• Overweight consumers' salient beliefs on omega-3-enriched functional foods in Australia's Illawarra region
• Planning for the development of evidence based guidelines for the nutritional management of obesity in Saudi Arabia
• Plant sterol/stanol prescription is an effective treatment strategy for managing hypercholesterolemia in outpatient clinical practice
• Plant sterols as dietary adjuvants in the reduction of cardiovascular risk: theory and evidence
• Regulatory aspects of bioactive dairy ingredients
• Rehabilitation inpatients are not meeting their energy and protein needs
• Serve sizes of grain based foods in Australia
• Sugar: is there a need for a dietary guideline?
• Survey of health claims for Australian foods made on Internet sites
• The Illawarra Healthy Food Price Index. 1. Development of the food basket
• The Illawarra Healthy Food Price Index. 2. Pricing methods and index trends from 2000-2003
• Trend to better nutrition on Australian hospital menus 1986-2001 and the impact of cook-chill food service systems
• What Australians eat for breakfast: an analysis of data from the 1995 National Nutrition Survey
• What do stakeholders consider the key issues affecting the quality of foodservice provision for long-stay patients