Eleanor Beck

UNSW Sydney | UNSW

Ultra-processed foods (UPF), defined using the Nova classification system, are associated with increased chronic disease risk. More recently, evidence suggests the UPF subgroup of whole-grain breads and cereals is in fact linked with reduced chronic disease risk. This study aimed to explore associations of cardiometabolic risk measures with Nova UP...

Plant-based meat alternatives (PBMA) are considered an alternative to animal products. We aimed to understand the patterns and drivers of consumption of PBMA and their nutritional contributions using dietary modelling, whilst also considering the relevance of processing. This study used a mixed methods exploratory sequential approach. Semistructur...

Whole-grain intake is associated with reduced risk of non-communicable diseases (NCDs). Greater understanding of major food sources of whole grains globally, and how intake has been quantified, is essential to informing accurate strategies aiming to increase consumption and reduce NCD risk. Therefore, the aim of this review was to identify the prim...

Aim The aim of this study was to examine expectations, perceptions and attitudes about dietetics services among the Australian and New Zealand public, to provide insights for building a future dietetics workforce that will meet consumer needs. Methods A cross‐sectional, anonymous, online survey was employed to gain perspectives of a representative...

Background People experiencing socio‐economic disadvantage face significantly higher rates of diet‐related health inequities. This study aimed to explore barriers, opportunities and potential solutions in providing food and nutrition services to people experiencing socio‐economic disadvantage from the perspective of services providers. The present...

Background Significant research, regulatory bodies and even governmental resolutions have identified meaningful nutrition education for medical and other healthcare professionals as a priority. Doctors are well placed to provide nutrition care, yet nutrition education in medicine remains inadequate regardless of country, setting, or year of trainin...

Purpose Front-of-pack labelling systems, such as the Health Star Rating (HSR), aim to aid healthy consumer dietary choices and complement national dietary guidelines. Dietary guidelines aim to be holistic by extending beyond the individual nutrients of food, including other food components that indicate diet quality, including whole grains. We aime...

Background and objectives: Doctors are well placed to facilitate nutrition care to support dietary improvements due, in part, to their regular contact with their patients. Limited literature exists which explores the perspective of patients regarding the nutrition care provided by medical professionals across the continuum of care. This article ex...

Aims In 2019, the Australian Academy of Science in collaboration with the nutrition community published the decadal plan for the science of nutrition. This article aims to review progress towards each of its pillar goals (societal determinants, nutrition mechanisms, precision and personalised nutrition, and education and training) and two enabling...

Background Inflammatory bowel disease (IBD) is an incurable illness of the gastrointestinal tract. Its relapsing–remitting nature negatively impacts physical health and quality of life. Food and eating are key concerns for people with this illness. To provide holistic person‐centred care, healthcare providers (HCPs) need to meet patients’ dietary i...

Individuals experiencing socio‐economic disadvantage face higher rates of food insecurity and health disparities. This study explored the perceptions, attitudes, and knowledge of individuals providing nutrition services, and users of these services, to identify nutrition needs and inform potential strategies for addressing diet‐related health inequ...

Objective Diet quality is significantly impacted by social and environmental factors. People experiencing socioeconomic disadvantage face inequitable barriers to accessing nutritious foods and health services, resulting in significant health disparities. This study aimed to explore the barriers faced by organisations that provide food support to pe...

Male dietitians are under-represented in the global dietetics workforce, including in Australia. This study explores Australian males' experiences as dietitians in the Australian workforce, with the aim to identify influences that initially attracted them to dietetics, as well as barriers that may affect their decision to stay in or leave the profe...

Aims This review aimed to explore and describe the dietary information needs of individuals with inflammatory bowel disease and sources of information. Methods A scoping review of English language articles and grey literature, using electronic databases with a predefined search strategy was undertaken. Data were synthesised based on the identified...

Advances in digital technologies impact several aspects of nutrition and healthcare science and practice. During the COVID-19 pandemic, the NNEdPro Nutrition and COVID-19 task force, supported by the BMJ Nutrition Prevention and Health journal, produced and curated evidence-based digital repositories of nutrition-related resources and educational n...

Hypertension is a primary modifiable risk factor for cardiovascular disease (CVD), whereby even small reductions in blood pressure (BP) can decrease risk for CVD events. Modification of dietary patterns is an established, non-pharmacological approach for the prevention and management of hypertension. Legumes are a prevailing feature of dietary patt...

Rationale & objective: Poor dietary patterns and low physical activity levels are important lifestyle-related factors that contribute to negative health outcomes in individuals with chronic kidney disease (CKD). Previous systematic reviews have not explicitly focused on these lifestyle factors, nor undertaken meta-analyses of any effects. We aimed...

Objective: To explore whole-grain food definitions in labeling and relevance to consumers and the food industry. Design: Semistructured focus groups and interviews. Setting: Online. Participants: Consumers (n = 43) aged ≥ 18 years currently purchasing/consuming grain foods. Food industry participants (n = 17) currently/recently employed with...

Aims: To explore consumer perceptions regarding dietary behaviours related to the gut microbiome, to assist in effective translation of research to practice. Methods: Online focus groups were conducted (adults with no formal medical or nutrition training). Semi-structured open-ended questioning explored perspectives related to gut health and die...

Aims: This study aimed to explore dietitians' perspectives on the evidence surrounding the relationship between diet and 'gut health' and the current and emerging role of dietetics practice in this area. Methods: A qualitative descriptive methodology was used. Online semi-structured interviews were conducted with Australian dietitians, focused o...

Background: Poor diet is implicated in multiple chronic diseases. While doctors may be well-placed to facilitate nutrition care, nutrition remains a low priority in medical education internationally. Consensus is required on nutrition competencies as a benchmark for education with a regulatory framework to ensure implementation. The aim of this qu...

Objective: Health inequities such as chronic disease are significantly higher among individuals living with disadvantage compared to the general population and many are reported to be attributable to preventable dietary risk factors. This study provides an overview of the current nutrition interventions for individuals living with extreme disadvan...

Background Following considerable interest in the relationship between obesity and COVID-19, the UK Government have released a policy paper: ‘Tackling obesity: empowering adults and children to live healthier lives’.¹ This response may be focused on a limited and potentially historical view of overweight and obesity. We consider the complexity of t...

Aim: We aimed to explore the future roles of nutrition and dietetics professionals, and what capabilities the workforce would need to fulfil these roles. Method: A qualitative interpretive approach was employed. We conducted individual interviews with nutrition and non-nutrition thought leaders external to the profession. In addition, we conduct...

PurposeNOVA is a food classification system describing a hierarchy from minimally processed to ultra-processed foods (UPF). Research has associated intake of UPF with chronic diseases. In Australia, the primary sources of grains, both refined and whole, are breads and breakfast cereals, which are typically fortified. Most are classified as UPF, yet...

PurposeWhole grains, generally recognised as healthy choices, are not included in most nutrient profiling systems. We tested modifications to the Nutri-Score algorithm to determine whether including whole grains would provide an improved measure of food, and overall diet quality.Methods The whole-grain content of food, with a minimum cut-point of 2...

Proposed global definitions of whole grain as an ingredient and whole grain food are presented by the authors on behalf of the Whole Grain Initiative. Whole grains are an important pillar of healthy and sustainable diets. Internationally accepted credible definitions of whole grains as food ingredients and whole-grain foods are necessary to ensure...

Competency framework development in health professions has downstream implications for all relevant stakeholders, from the professionals themselves, to organisations, and most importantly end users of services. However, there is little guidance related to what stakeholders might be involved in the competency development process, and when. This revi...

Background: Accurate dietary intake data are critical to nutrition care planning. Commonly used food record charts (FRC) are paper‐based, time consuming, require nutrient analysis estimations, and may provide limited accuracy. The present study aimed to validate Mobile Intake® (MI) (an electronic food intake tool incorporating the five‐point visual...

Aim Dietitians must be statistically literate to effectively interpret the scientific literature underpinning the discipline. Despite this, no study has been conducted that objectively identifies common statistical methods and packages specific to current nutrition and dietetics literature. This study aimed to identify statistical methods and softw...

This study reports on the dietary intake of recipients of faecal microbiota transplantation (FMT), comparing this with dietary guidelines, and investigates the relationship between dietary intake and clinical outcomes. Males and females aged ≥ 16 years with irritable bowel syndrome or inflammatory bowel disease undergoing FMT were invited to comple...

Objective: Globally, 11 million deaths are attributable to suboptimal diet annually, and nutrition care has been shown to improve health outcomes. While medically trained clinicians are well-placed to provide nutrition care, medical education remains insufficient to support clinicians to deliver nutrition advice as part of routine clinical practic...

Objective Poor diet is a leading cause of death worldwide. Doctors are well placed to provide dietary advice, yet nutrition remains insufficiently integrated into medical education. Enforcement of curriculum or accreditation requirements such as nutrition requires relevant regulatory frameworks. The aim of this review was to identify nutrition cont...

Historically, there are inconsistencies in the calculation of whole-grain intake, particularly through use of highly variable whole-grain food definitions. The current study aimed to determine the impact of using a whole-grain food definition on whole-grain intake estimation in Australian and Swedish national cohorts; and investigate impacts on app...

Healthy eating patterns, as described by dietary guidelines, typically favor whole grains, low-fat dairy, vegetables, fruit, legumes, and nuts and seeds. Nutrient-profiling (NP) models capture nutrient density of individual foods and can inform healthier food choices. Although whole grains are prominently featured in most dietary guidelines, they a...

This article will describe an approach to curriculum reconciliation that aspires to be the first step towards recognising that Indigenous ways of knowing have equal value and status as the dominant institutional systems of knowledge. Specifically, curriculum reconciliation is considered in the context of building knowledge-based relationships betwe...

Context Cereal fiber modulates the gut microbiome and benefits metabolic health. The potential link between these effects is of interest.0 Objective The aim for this systematic review was to assess evidence surrounding the influence of cereal fiber intake on microbiome composition, microbiome diversity, short-chain fatty acid production, and risk...

Within epidemiological and intervention studies, whole grain consumption has generally shown positive associations with reductions in markers of overweight and obesity. However, studies use varied methods of determining whole grain intake, including different definitions of a whole grain food, which may explain varied results. This systematic revie...

An amendment to this paper has been published and can be accessed via a link at the top of the paper.

Whole grains may assist in reducing risk of non-communicable disease, but consumption is limited in many countries. In Australia, the reasons for poor consumption are not well understood. The aim of this study was to investigate consumers’ knowledge, attitudes and identification of whole grains, incorporating an exploration of factors influencing c...

Objective To determine the impacts of using a whole grain food definition on measurement of whole grain intake compared with calculation of total grams of intake irrespective of the source. Design The Australian whole grain database was expanded to identify foods that comply with the Healthgrain whole grain food definition (≥30 % whole grains on a...

Prescribing pathways for Australian dietitians are limited in comparison to dietitians practising in New Zealand and the United Kingdom. Therefore where medication dose may be titrated relative to dietary intake, such as in pancreatic exocrine insufficiency, dietitians in Australia are unable to initiate therapy or adjust dosage. Aim To explore cu...

Objective To explore associations of whole grain and cereal fibre intake to CVD risk factors in Australian adults. Design Cross-sectional analysis. Intakes of whole grain and cereal fibre were examined in association to BMI, waist circumference (WC), blood pressure (BP), serum lipid concentrations, C-reactive protein, systolic BP, fasting glucose...

Objective To investigate how intakes of whole grains and cereal fibre were associated to risk factors for CVD in UK adults. Design Cross-sectional analyses examined associations between whole grain and cereal fibre intakes and adiposity measurements, serum lipid concentrations, C-reactive protein, systolic blood pressure, fasting glucose, HbA1c, h...

The prevalence of lifestyle-related chronic disease is increasing. Doctors in primary care are ideally placed to support patient nutrition care, but recent reviews show education is still lacking. This study aimed to identify medical students’ attitudes towards the role of nutrition in health, nutrition knowledge, and perceptions of nutrition educa...

Cross-sectional study. To explore nutrition knowledge and dietary intake in adults with spinal cord injury (SCI). SCI centre, Australia. A validated General Nutrition Knowledge Questionnaire-R (GNKQ-R) evaluated nutrition knowledge to explore correlations with dietary intake. Dietary intake (current and pre-hospitalisation) was compared with nation...

The health benefits of whole grains and dietary fibre are well established, however intakes of both remain low across the globe. Innovative added-fibre refined grain products may present a solution to increase fibre intakes given potential sensory barriers to whole grain intake. However, to consider the efficacy of such products, or potential alter...

Whole grains have been associated with a number of health benefits. We systematically reviewed existing meta-analyses of observational studies and evaluated the level of evidence for their putative effects based on pre-selected criteria. Of the 23 included studies, we found convincing evidence of an inverse association between whole grain consumpti...

Aim: The present study aimed to describe the characteristics of a Fellow and critically review factors relevant to recognition and promotion of excellence within the profession of dietetics in Australia. Methods: Through the development of revised Competency Standards for the Fellow credential, a critical qualitative approach drawing on action r...

While health benefits of legume consumption are well documented, intake is well below recommendations in many Western cultures, and little is known regarding culinary use and consumer understanding of these foods. This study aimed to investigate consumption, knowledge, attitudes, and culinary use of legumes in a convenience sample of Australians. A...

Objectives Whole grain intake is associated with lower risk of cardiovascular disease (CVD) and related risk factors. Cereal fibre content of whole grains may be responsible, although it is not clear to what extent. Inconsistent definitions of whole grains used within previous studies, such as including bran as a whole grain source, confound findin...

This narrative synthesis aims to examine the dietary intake, diet quality, and dietary preferences of pediatric cancer patients during cancer treatment. Thirteen studies were eligible for review. Studies mostly investigated nutrient intake, with 7 reporting on children's food intake. There was consensus among studies, which reported suboptimal frui...

Context: Cardiovascular disease is one of the leading causes of mortality in individuals with spinal cord injury (SCI), highlighting the need for targeted risk minimization interventions. Objective: To determine the effect of dietary interventions on CVD risk in adults with SCI. Methods: A systematic literature review of studies investigating the i...

Whole grain intake is associated with lower CVD risk in epidemiological studies. It is unclear to what extent cereal fibre, located primarily within the bran, is responsible. This review aimed to evaluate association between intake of whole grain, cereal fibre and bran and CVD risk. Academic databases were searched for human studies published befor...

Aim Foodservice is a key component of dietetics education and practice internationally yet benchmarks for competency are limited. This study sought to review and moderate an assessment artefact of foodservice work integrated learning (WIL) to develop a shared understanding of one tool which may be used in a suite of evidence to demonstrate competen...

Foods rich in dietary fibre have long been consumed for their known health benefits. Fibre represents a complex group of substances, with diverse physicochemical properties and therefore varied physiological effects. To be able to fully understand the clinical benefit of consuming dietary fibre, it is important to look at the components and their p...

Objective: To identify characteristics of successful public health interventions aimed at increasing whole grain consumption. Methods: The Preferred Reporting Items for Systematic Reviews and Meta-analyses framework, guided by higher-quality interventions with greatest effect size, was adopted to conduct a systematic literature review. Results:...

Aim To develop a framework for assessing the eHealth readiness of dietitians. Methods Using an inductive approach, this research was divided into three stages: 1. a systematic literature review to identify models or frameworks on eHealth readiness; 2. data synthesis to identify eHealth readiness themes and develop a framework; and 3. semi-structur...

Background: The present study aimed to determine the eHealth readiness and changes over time of dietitians in Australia. Methods: Two cross-sectional analyses of Australian dietitians were conducted in 2013 and 2016, using a survey adapted from one conducted in 2011 by the US Academy of Nutrition and Dietetics. The survey encompassed 30 question...

Aim: Health professionals seeking employment in foreign countries are commonly required to undertake competency assessment in order to practice. The present study aims to outline the development and validation of a written examination for Dietetic Skills Recognition (DSR), to assess the knowledge, skills, capabilities and professional judgement of...

The 48g whole grain Daily Target Intake (DTI) is based on evidence of a reduced risk of highly prevalent chronic diseases such as heart disease and type 2 diabetes. The aim of this study was to assess the proportion of adults meeting the whole grain DTI in a nationally representative sample of Australians aged 15-70 years (n=1,221).

Extensive evidence supports health benefits of cereal fibre, however globally no national intake data exists. This study aimed to determine estimates of intake and food sources of cereal fibre, and relationships to dietary fibre intake in an Australian sample population. A cereal fibre database was applied to dietary intake data from the 2011–12 Na...

Food composition data provides a useful tool to calculate nutrient intake based on reported dietary consumption. This intake data may then be analysed for associations with health outcomes. Despite evidence for favourable health outcomes associated with cereal fibre intake, there is no existing quantification of cereal fibre within the vast majorit...

Aim To explore dietitians' perspectives on the eHealth readiness of Australian dietitians, and to identify strategies to improve eHealth readiness of the profession. Methods Dietitians who met the criteria for nutrition informatics experts participated in semi‐structured interviews between June 2016 and March 2017. The interviews were recorded and...

Background: Assessment presents one of the greatest challenges to evaluating health professional trainee performance, as a result of the subjectivity of judgements and variability in assessor standards. The present study aimed to test a moderation procedure for assessment across four independent universities and explore approaches to assessment an...

Aim: This study aimed to explore the work roles, major tasks and core activities of advanced practice dietitians in Australia to define the Competency Standards for advanced practice. Methods: A qualitative approach was used to review advanced dietetic practice in Australia involving experienced professionals, mostly dietitians. Four focus group...

Aim: Competency standards are widely adopted as a framework to describe standards of performance required in the workplace. Little is known, however, about how students construct competence. This qualitative study aimed to explore how dietetics students ready to graduate construct the concept of competence and the role of assessment in developing...

Objective The Australian Dietary Guidelines recommend Australians choose mostly whole-grain and/or high-fibre varieties within the grains (cereal) foods category, with other groups specifying a whole grain Daily Target Intake of 48 g for Australians aged 9 years or above. The USA and UK report estimates of whole grain intake that are low and declin...

Objectives: Whole grain sorghum is a promising ingredient in foods, especially those targeting satiety and weight control. This study aimed to test weight loss effects of a whole grain red sorghum product incorporated into an energy-restricted diet. Methods: Sixty subjects (46 females) were randomized to either a sorghum (intervention) or white wh...

Context Sorghum, an ancient grain originating in Africa, may have health-protective properties that could encourage its consumption among those who do not traditionally consume it. Objective The aim of this systematic review was to evaluate the health effects associated with the consumption of sorghum among humans. Data Sources Academic databases...

Food composition data is essential for calculating consumption based on reported dietary intake. Inclusion of the whole grain content of foods in food composition databases is limited. In Australia, quantification of whole grain composition does not include all foods within the current survey database, AUSNUT (Australian Food, Supplement and Nutrie...

Scope: Sorghum grain components may play a role in mechanisms that protect against development of obesity-related chronic diseases. We conducted a randomized, crossover trial (40 healthy subjects) using whole grain sorghum flaked biscuits to investigate mechanisms related to satiety. Methods and results: Subjects were tested on four occasions af...

Dietary fibre has been consumed for centuries with known health benefits, but defining dietary fibre is a real challenge. From a functional perspective, dietary fibre is described as supporting laxation, attenuating blood glucose responses and assisting with cholesterol lowering. The problem is different types of dietary fibre have different effect...

Consumer trends, particularly in populations burdened with high rates of obesity and overweight, indicate a growing demand for food products with specific satiety-enhancing effects to assist with appetite regulation and longer-term weight management. Sorghum whole grain, containing dietary fibre, slowly digestible starches and polyphenolic compound...

The combination of economic and social costs associated with non-communicable diseases provide a compelling argument for developing strategies that can influence modifiable risk factors, such as discrete food choices. Models of behaviour, such as the Theory of Planned Behaviour (TPB) provide conceptual order that allows program designers and policy...