Assessing the Healthy Food Partnership’s Proposed Nutrient Reformulation Targets for Foods and Beverages in Australia

How Much Can Product Reformulation Improve Diet Quality in Households with Children and Adolescents?

(2019) Mary Muth et al.   Nutrients

Health effects of dietary risks in 195 countries, 1990–2017: a systematic analysis for the Global Burden of Disease Study 2017

(2019) Ashkan Afshin et al.   LANCET

Reducing population salt intake—An update on latest evidence and global action

(2019) Feng J. He et al.   Journal of Clinical Hypertension

Salt consumption by Australian adults: a systematic review and meta-analysis

(2018) Mary-Anne Land et al.   MEDICAL JOURNAL OF AUSTRALIA

Uptake of Australia’s Health Star Rating System

(2018) Alexandra Jones et al.   Nutrients

Know Your Noodles! Assessing Variations in Sodium Content of Instant Noodles across Countries

(2017) Clare Farrand et al.   Nutrients

Designing a Healthy Food Partnership: lessons from the Australian Food and Health Dialogue

(2016) Alexandra Jones et al.   BMC PUBLIC HEALTH

An Evaluation of the Effects of the Australian Food and Health Dialogue Targets on the Sodium Content of Bread, Breakfast Cereals and Processed Meats

(2014) Helen Trevena et al.   Nutrients

FoodSwitch: A Mobile Phone App to Enable Consumers to Make Healthier Food Choices and Crowdsourcing of National Food Composition Data

(2014) Elizabeth Dunford et al.   JMIR mHealth and uHealth

Sodium Consumption: An Individual's Choice?

(2012) Norm R. C. Campbell et al.   International Journal of Hypertension

International collaborative project to compare and monitor the nutritional composition of processed foods

(2011) Elizabeth Dunford et al.   European Journal of Preventive Cardiology

Noodle consumption patterns of american consumers: NHANES 2001-2002

(2010) Chin Eun Chung et al.   Nutrition Research and Practice

Reducing Population Salt Intake Worldwide: From Evidence to Implementation

(2010) Feng J. He et al.   PROGRESS IN CARDIOVASCULAR DISEASES