Peter Williams is a Visiting Principal Fellow at the Smart Foods Centre at the University of Wollongong, and Honorary Associate Professor in the School of Exercise and Nutrition Sciences at Deakin University. Peter is a Fellow of the Dietitians Association of Australia. He is also a member of the Advertising Standards Board the Therapeutic Goods Authority's Advisory Committee on Complementary Medicines and the Dietetic Credentialing Council.
Articles
Australian red meat consumption - implications of changes over 20 years on nutrient composition (with Veronique Droulez), Faculty of Health & Behavioural Sciences - Papers (2010)
Trimming fat off meat is recommended for reducing intake of saturated fat. This paper reviews...
Australian red meat consumption – predominantly lean in response to public health and consumer demand (with V. Droulez), Faculty of Health & Behavioural Sciences - Papers (2010)
Introduction and Methods: Trimming fat off meat is recommended for reducing intake of saturated fat....
Front of pack daily intake labelling on Australian packaged foods: introduction and use 2007-2009 (with Rhys Duncan, Kate A. De Agnoli, Alicia Hull, Amanda Owers, and Tina Wang), Faculty of Health & Behavioural Sciences - Papers (2010)
This study aimed to measure the extent of use of front-of-pack daily intake (DI) labelling...
Introduction and use of front of pack daily intake labelling on Australian packaged foods 2007-2009 (with R. Duncan, K. de Agnoli, A. Hull, A. Owers, and T. Wang), Food Australia (2010)
This study aimed to measure the extent of use of front-of-pack daily intake (DI) labelling...
Monitoring the affordability of healthy eating: a case study of 10 years of the Illawarra Healthy Eating Basket, Centre for Health Service Development - CHSD (2010)
Healthy food baskets have been used around the world for a variety of purposes, including:...
Contributions to Books
Regulatory issues and functional health claims for bioactive dairy compounds (with P. Roupas and C. Margetts), Faculty of Health & Behavioural Sciences - Papers (2009)
Dairy foods and ingredients have a natural advantage over new/novel foods, from a regulatory viewpoint,...
Foodservice perspective in institutions, Faculty of Health & Behavioural Sciences - Papers (2009)
In Western countries around 10-15% of all foodservice meals are provided in institutional settings such...
Presentations
Eating Inside: food service experiences in three Australian prisons (with K. Walton, N. Ainsworth, and C. Wirtz), Faculty of Health & Behavioural Sciences - Papers (2008)
This study evaluated the menus and food service experience of inmates in three correctional centres...
Regulatory aspects of bioactive dairy ingredients (with P. Roupas), Faculty of Health & Behavioural Sciences - Papers (2007)
Scientific research has identified potential health benefits of many food ingredients. These health-promoting (bioactive) food...
Marketing experts' assessment of healthy eating messages in Australian food advertising (with S. C. Jones and L. C. Tapsell), Faculty of Health & Behavioural Sciences - Papers (2006)
The social world can be described in terms of experts and consumers, identified by their...