ArticleNutrients2022
Dietitians' Attitudes and Understanding of the Promotion of Grains, Whole Grains, and Ultra-Processed Foods.
Article in Nutrients, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
5 citing papers in PubMed.
- Ultra-processed Foods and Athletes: Current Insights on Classification, Use, Awareness, and Impact-A Narrative Review.Sports medicine - open · 2026Review
- Should Grain-Based Staple Foods Be Included in Admonitions to "Avoid Processed and Ultra-Processed Food"?Nutrients · 2025Review
- Ultra-Processed Foods and Dietetic Practice: Findings From a Survey and Focus Group With UK Dietitians.Journal of human nutrition and dietetics : the official journal of the British Dietetic Association · 2025Article
- Evaluation of daily eating patterns on overall diet quality using decision tree analyses.The American journal of clinical nutrition · 2024Article
- Ultra-Processed Foods, Diet Quality and Human Health.Nutrients · 2023Article
Corrections and comments
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
NOVA is a food-classification system based on four levels of processing, from minimally processed to ultra-processed foods (UPFs). Whole-grain-containing commercial breads and ready-to-eat breakfast cereals are considered ultra-processed within NOVA, despite being considered core foods in the Australian Dietary Guidelines. These food categories contribute the greatest quantities of whole grain in the Australian diet, although consumption is less than half of the 48 g/day daily target intake. Dietitians are key to disseminating messages about nutrition and health; therefore, an accurate understanding of whole grains and the effects of processing is critical to avoid the unnecessary exclusion of nutritionally beneficial foods. The aim was to utilise an online structured questionnaire to investigate dietitians' attitudes to the promotion of grains and whole grains and understand their level of knowledge about and attitudes towards NOVA and the classification of specific whole-grain foods. Whole-grain foods were perceived positively and are regularly promoted in dietetic practice (
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Registered trials
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