Browsing by author "Trevena, H"
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The Australian Food and Health Dialogue – the implications of the sodium recommendation for pasta sauces
Trevena, H; Dunford, E; Neal, B; Webster, JPublished 2013-07-18Objective: To assess the change in Na content of Australian pasta sauces between 2008 and 2011. A secondary objective was to project the mean Na content of these same products in 2014 using the Australian Food and Health ...Open AccessArticle -
Completeness of nutrient declarations and the average nutritional composition of pre-packaged foods in Beijing, China
Huang, L; Neal, B; Ma, G; Wu, JHY; Crino, M; Trevena, HPublished 2016-12-01© 2016 The Authors Increasing consumption of pre-packaged foods is likely an important driver of diet-related diseases in China. From January 2013 it became mandatory to provide a standardised nutrient declaration on ...Open AccessArticle -
An Evaluation of the Effects of the Australian Food and Health Dialogue Targets on the Sodium Content of Bread, Breakfast Cereals and Processed Meats
Trevena, H; Neal, B; Dunford, E; Wu, JHYPublished 2014-09-19The Australian Food and Health Dialogue set sodium reduction targets for three food categories (breads, ready-to-eat breakfast cereals and processed meats) to be achieved by December, 2013. Sodium levels for 1849 relevant ...Open AccessArticle -
High variation in manufacturer-declared serving size of packaged discretionary foods in Australia
Haskelberg, H; Neal, B; Dubford, E; Flood, V; Rangan, A; Thomas, B; Cleanthous, X; Trevena, H; Zheng, JM; Louie, JCY; Gill, T; Wu, JHYPublished 2016-05-28Despite the potential of declared serving size to encourage appropriate portion size consumption, most countries including Australia have not developed clear reference guidelines for serving size. The present study evaluated ...Open AccessArticle -
Protocol for a cluster-randomised trial to determine the effects of advocacy actions on the salt content of processed foods
Trevena, H; Thow, AM; Dunford, E; Wu, JHY; Neal, BPublished 2016-01-25Background: Corporate decisions affecting the composition of processed foods are a potent factor shaping the nutritional quality of the food supply. The addition of large quantities of salt to foods is incompatible with ...Open AccessArticle
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