1.National Health and Medical Research Council (2013) Australian Dietary Guidelines. Canberra: NHMRC.
2.US Department of Health and Human Services & US Department of Agriculture (2015) Chapter 2: shifts needed to align with healthy eating patterns. In 2015–2020 Dietary Guidelines for Americans. Washington: USDHHS and USDA.
3.Quealy, K & Sanger-Katz, M (2016) Is Sushi ‘Healthy’? What About Granola? Where Americans and Nutritionists Disagree. NYTimescom: NY Times.
4.Colby, SE, Johnson, L, Scheett, Aet al. (2010) Nutrition marketing on food labels. J Nutr Educ Behav 42, 92–98.
5.Kicklighter, JR, Dorner, B, Hunter, AM, et al. (2017) Visioning report 2017: a preferred path forward for the nutrition and dietetics profession. J Acad Nutr Diet 117, 110–127.
6.Willett, W, Rockström, J, Loken, Bet al. (2019) Food in the Anthropocene: the EAT–Lancet Commission on healthy diets from sustainable food systems. Lancet 393, 447–492.
7.Scarborough, P, Rayner, M, Stockley, Let al. (2007) Nutrition professionals’ perception of the ‘healthiness’ of individual foods. Public Health Nutr 10, 346–353.
8.Martin, JM, Beshears, J, Milkman, KLet al. (2009) Modeling expert opinions on food healthfulness: a nutrition metric. J Am Diet Assoc 109, 1088–1091.
9.Eržen, N, Kač, M & Pravst, I (2014) Perceived healthfulness of dairy products and their imitations. Agro FOOD Ind Hi Tech 25, 24–27.
10.Thurecht, RL, Pelly, FE & Cooper, SL (2018) Dietitians’ perceptions of the healthiness of packaged food. Appetite 120, 302–309.
11.Lachat, C, Hawwash, D, Ocké, MCet al. (2016) Strengthening the reporting of observational Studies in Epidemiology – Nutritional Epidemiology (STROBE-nut): an extension of the STROBE statement. PLoS Med 13, e1002036.
12.Feldmann, C & Hamm, U (2015) Consumers’ perceptions and preferences for local food: a review. Food Qual Prefer 40, 152–164.
13.Rodman, SO, Palmer, AM, Zachary, DAet al. (2014) “They just say organic food Is healthier”: perceptions of healthy food among supermarket shoppers in southwest Baltimore. Cult Agric Food Environ 36, 83–92.
14.Bisogni, CA, Jastran, M, Seligson, Met al. (2012) How people interpret healthy eating: contributions of qualitative research. J Nutr Educ Behav 44, 282–301.
15.Ojha, R, Amanatidis, S, Petocz, Pet al. (2007) Dietitians and naturopaths require evidence-based nutrition information on organic food. Nutr Diet 64, 31–36.
16.Thomas, LN & Mcintosh, W (2013) “It just tastes better when it’s in season”: understanding why locavores eat close to home. J Hunger Environ Nutr 8, 61–72.
17.Hodgkins, CE, Raats, MM, Fife-Schaw, C, et al. (2015) Guiding healthier food choice: systematic comparison of four front-of-pack labelling systems and their effect on judgements of product healthiness. Br J Nutr 113, 1–12.
18.Lidgard, D & Yeatman, H (2002) Dietitians’ knowledge and perceptions of changes to food labelling in Australia. Nutr Diet 59, 181–187.
19.Anderson, JC, Wachenheim, CJ & Lesch, WC (2005) Perceptions of Genetically Modified and Organic Foods and Processes: North Dakota College Students. IDEAS Working Paper Series from RePEc. St. Louis, United States: North Dakota State University .
20.McCluskey, JJ, Wahl, TI, Li, Qet al. (2005) US grass-fed beef: marketing health benefits. J Food Distrib Res 36, 1.
21.Ares, G & Gámbaro, A (2007) Influence of gender, age and motives underlying food choice on perceived healthiness and willingness to try functional foods. Appetite 49, 148–158.
22.Elo, S & Kyngas, H (2008) The qualitative content analysis process. J Adv Nurs 62, 107–115.
23.Leech, NL & Onwuegbuzie, AJ (2007) An array of qualitative data analysis tools: a call for data analysis triangulation. Sch Psychol Q 22, 557.
24.Dietitians Association of Australia (2015) Dietitians Association of Australia Annual Report 2015, Canberra, Australia.
27.Macdiarmid, JI (2014) Seasonality and dietary requirements: will eating seasonal food contribute to health and environmental sustainability? Proc Nutr Soc 73, 368.
28.O’Kane, G (2016) A moveable feast: contemporary relational food cultures emerging from local food networks. Appetite 105, 218–231.
29.Daley, CA, Abbott, A, Doyle, PSet al. (2010) A review of fatty acid profiles and antioxidant content in grass-fed and grain-fed beef. Nutr J 9, 10.
30.Anderson, KE (2011) Comparison of fatty acid, cholesterol, and vitamin A and E composition in eggs from hens housed in conventional cage and range production facilities. Poult Sci 90, 1600–1608.
31.Ponte, P, Alves, S, Bessa, Ret al. (2008) Influence of pasture intake on the fatty acid composition, and cholesterol, tocopherols, and tocotrienols content in meat from free-range broilers. Poult Sci 87, 80–88.
32.Jahan, K, Paterson, A & Spickett, CM (2004) Fatty acid composition, antioxidants and lipid oxidation in chicken breasts from different production regimes. Int J Food Sci Technol 39, 443–453.
33.Grunert, KG (2005) Food quality and safety: consumer perception and demand. Europ Rev Agr Econ 32, 369–391.
34.Loureiro, ML & Umberger, WJ (2007) A choice experiment model for beef: what US consumer responses tell us about relative preferences for food safety, country-of-origin labeling and traceability. Food Policy 32, 496–514.
35.Berry, C, Mukherjee, A, Burton, Set al. (2015) A COOL effect: the direct and indirect impact of country-of-origin disclosures on purchase intentions for retail food products. J Retail 91, 533–542.
36.Moubarac, J-C, Parra, DC, Cannon, Get al. (2014) Food classification systems based on food processing: significance and implications for policies and actions: a systematic literature review and assessment. Curr Obes Rep 3, 256–272.
37.Monteiro, CA, Levy, RB, Claro, RMet al. (2011) Increasing consumption of ultra-processed foods and likely impact on human health: evidence from Brazil. Public Health Nutr 14, 5–13.
38.Monteiro, CA, Cannon, G, Moubarac, J-Cet al. (2018) The UN Decade of Nutrition, the NOVA food classification and the trouble with ultra-processing. Public Health Nutr 21, 5–17.
39.Monteiro, CA, Cannon, G, Levy, R, et al. (2016) NOVA. The star shines bright. World Nutr 7, 28–38.
40.Campos, S, Doxey, J & Hammond, D (2011) Nutrition labels on pre-packaged foods: a systematic review. Public Health Nutr 14, 1496–1506.
41.Food Standards Australia New Zealand (2003) Food Labelling Issues: Quantitative Research with Consumers. Evaluation Report Series No 4. Canberra: FSANZ.
42.Nocella, G & Kennedy, O (2012) Food health claims – what consumers understand. Food Policy 37, 571–580.
43.Rothman, RL, Housam, R, Weiss, Het al. (2006) Patient understanding of food labels: the role of literacy and numeracy. Am J Prev Med 31, 391–398.
44.Vogliano, CT (2012) Knowledge base and Perception Registered Dietitians hold on the Genetic Modification Of Foods [dissertation]. Kent, Ohio: Kent State University.
45.Magkos, F, Arvaniti, F & Zampelas, A (2003) Organic food: nutritious food or food for thought? A review of the evidence. Int J Food Sci Nutr 54, 357–571.
46.Public Health Association of Australia (2016) Policy-at-a-Glance – Genetically Modified Foods Policy. Deakin: PHAA.
49.Smith-Spangler, C, Brandeau, ML, Hunter, GEet al. (2012) Are organic foods safer or healthier than conventional alternatives? A systematic review. Ann Intern Med 157, 348–366.
50.Lea, E & Worsley, T (2005) Australians’ organic food beliefs, demographics and values. Br Food J 107, 855–869.