Analysing the use of the Australian Health Star Rating system by level of food processing

by Sarah Dickie, Julie L. Woods, Mark Lawrence
Published 2018-12-01

Vegetables and legumes in new Australasian food launches: how are they being used and are they a healthy choice?

by Beth Gilham, Ramon Hall, Julie L. Woods
Published 2018-11-01

Translating evidence into policy action: which diet‐related practices are essential to achieve healthy and sustainable food system transformation?

by Liza R. Barbour, Julie L. Woods, Julie K. Brimblecombe
Published 2021-02-01

Energy Density of New Food Products Targeted to Children

by Danielle J. Azzopardi, Kathleen E. Lacy, Julie L. Woods
Published 2020-07-01

Nutritional quality of new food products released into the Australian retail food market in 2015 – is the food industry part of the solution?

by Sheree A. Spiteri, Dana Lee Olstad, Julie L. Woods
Published 2018-02-01

Poor physical function in elderly women in low-level aged care is related to muscle strength rather than to measures of sarcopenia

by Julie L Woods, Sandra Iuliano-Burns, Susannah J King, et al
Published 2011-03-01

Evaluating Nutrient-Based Indices against Food- and Diet-Based Indices to Assess the Health Potential of Foods: How Does the Australian Health Star Rating System Perform after Five...

by Sarah Dickie, Julie L. Woods, Phillip Baker, Leonie Elizabeth, Mark A. Lawrence
Published 2020-05-01

The Health Star Rating system – is its reductionist (nutrient) approach a benefit or risk for tackling dietary risk factors?

by Mark A Lawrence, Christina M Pollard, Helen A Vidgen, Julie L Woods
Published 2019-03-01

Dietary Supplement Use among Australian Adults: Findings from the 2011–2012 National Nutrition and Physical Activity Survey

by Alissa J. Burnett, Katherine M. Livingstone, Julie L. Woods, Sarah A. McNaughton
Published 2017-11-01