Nutrition Bulletin

Papers
(The TQCC of Nutrition Bulletin is 7. The table below lists those papers that are above that threshold based on CrossRef citation counts [max. 250 papers]. The publications cover those that have been published in the past four years, i.e., from 2022-05-01 to 2026-05-01.)
ArticleCitations
Issue Information79
Temporal trend of food consumption markers, breakfast consumption and association with overweight/obesity in schoolchildren aged 7 to 10 years between 2007 and 201931
Polyphenols in obesity and weight management: Are they worth further research? An umbrella review31
Issue Information31
Impact of a daily legume‐based meal on blood and anthropometric parameters in a group of omnivorous adults: A pilot study29
Classic vs. High‐Fat Intermittent Fasting: Impacts on Body Composition, Eating Behaviour, and Diet Satisfaction27
Separating Myths From Facts About Bread and Health26
Healthy Eating Week 202425
Dietary Phytate Intake and Molar Ratios of Phytate to Zinc and Iron in Turkey24
Encouraging healthier grocery purchases online: A randomised controlled trial and lessons learned22
22
MUSAE: Fusion of art and technology to address challenges in food and health21
An innovative food system approach to diversifying protein intake: Protein‐I: Shared Island sustainable healthy nutrition21
Do Athletes Cook? A Systematic Scoping Review of Culinary Nutrition in Athletes20
Sarcopenic obesity and brain health: A critical appraisal of the current evidence19
Food Insecurity in Families With Children or Young People With Autism: A Systematic Review and Meta‐Analysis18
Qualitative menu labelling in university restaurants and its influence on food choices: A systematic review and synthesis without meta‐analysis18
The Role of Iron as a Micronutrient in Key Biological Functions, Health and Diseases in Human17
Glycaemic index and glycaemic load of selected packaged vegan foods16
Knowledge and perceptions of nutrition assistance programmes among young adult students15
Cooking and food skills and their relationship with adherence to the Mediterranean diet in young adults attending university: A cross‐sectional study from Türkiye15
PROtein enriched MEDiterranean diet to combat undernutrition and promote healthy neuroCOGnitive ageing in older adults: The PROMED‐COG consortium project15
Campus‐based programmes to address food insecurity vary in leadership, funding and evaluation strategies15
Issue Information15
Comparing product healthiness according to the Health Star Rating and the NOVA classification system and implications for food labelling systems: An analysis of 25 486 products in Australia15
Conference Diary14
The association between food production, food security, household consumer behaviour and waist‐hip ratio amongst women in smallholder farming households in Kilifi County, Kenya14
Issue Information13
Portion Estimation, Satiety Perception and Energy Intake Following Different Breakfast Portion Sizes in Healthy Adults13
Underreporting of energy intake is not associated with the reported consumption of NOVA‐classified food groups in socially vulnerable women13
‘ PULSE FICTION ’: Development of Slightly Processed Pulse‐Based Foods and Recipes to Meet the Needs of Consumers and the Agricultural Sector and Imp12
Ultra‐Processed Foods Marketed in Türkiye: An Analysis of Nutritional Quality and Packaging Sustainability12
Issue Information11
Associations Between Maternal Vitamin B12 Levels, Sociodemographic Factors and Placental Weight: A Cross‐Sectional Analysis in a Tertiary Hospital11
Conference diary11
11
British Nutrition Foundation Notices10
10
Issue Information10
Ultra Processed Food Consumption in Children and Adolescents: Main Food Group Contributors and Associations With Weight Status10
Meat and the future of sustainable diets—Challenges and opportunities10
10
Using the Australian Dietary Guidelines 2&5 education message in supermarket shopping trolleys to nudge shoppers to purchase more fruit and vegetables: A feasibility study using an intervention de9
Is breakfast consumption among Brazilian schoolchildren associated with an ultra‐processed food dietary pattern?9
Open Access Publishing in Nutrition and Dietetics: State of the Art and Future Directions9
Issue Information9
Summary of the Development of a Joint Position Statement on Low and No‐Calorie Sweeteners ( LNCS ) From the British Dietetic Association ( 8
Assessing the prevalence and potential drivers of food insecurity and the relationship with mental wellbeing in UK university students: A cross‐sectional study8
The development of wearable technologies and their potential for measuring nutrient intake: Towards precision nutrition8
No food for thought–How important is breakfast to the health, educational attainment and wellbeing of school‐aged children and young people?8
Adherence to the Eatwell Guide and population and planetary health: A Rank Prize Forum report8
The Views of Adult Weight Management Dietitians on Service Provision for People With Obesity and Severe Mental Illness and/or Learning Disability: A Qualitative Study8
8
Diet quality, nutritional status and taste recognition are impaired in men with substance use disorder8
Key Action Areas for Population and Planetary Health: Recommendations Arising From the Transforming the UK Food Systems Programme8
Radium levels in Brazil nuts: A review of the literature8
Evidence‐based food serving size labelling: Survey and laboratory analyses of consumer cooking spray usage8
Why nutrition education is essential for our future doctors7
Conference Diary7
“From evidence to practice” – Insights from the multidisciplinary team on the optimal integration of GLP‐1 receptor agonists in obesity management services7
CD36 genetic polymorphism and salivary cues are associated with oleic acid sensitivity and dietary fat intake7
Cooking at home to retain nutritional quality and minimise nutrient losses: A focus on vegetables, potatoes and pulses7
Dietary assessment of 101 para‐athletes from team and individual sports7
Issue Information7
Cooking and food skills confidence of team sport athletes in Ireland7
Increasing fibre in white flour and bread: Implications for health and processing7
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