Nutrition Bulletin

Papers
(The TQCC of Nutrition Bulletin is 6. 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 2021-11-01 to 2025-11-01.)
ArticleCitations
Issue Information57
Classic vs. High‐Fat Intermittent Fasting: Impacts on Body Composition, Eating Behaviour, and Diet Satisfaction43
Issue Information40
Can sprouting reduce phytate and improve the nutritional composition and nutrient bioaccessibility in cereals and legumes?34
The higher adherence to healthy lifestyle factors is associated with a decreased risk of metabolic syndrome in Iranian adults26
Polyphenols in obesity and weight management: Are they worth further research? An umbrella review26
Association between vegetarian and vegan diets and depression: A systematic review26
Impact of a daily legume‐based meal on blood and anthropometric parameters in a group of omnivorous adults: A pilot study25
Healthy Eating Week 202424
Temporal trend of food consumption markers, breakfast consumption and association with overweight/obesity in schoolchildren aged 7 to 10 years between 2007 and 201924
Healthy soil, healthy food, healthy people: An outline of the H3 project20
Do Athletes Cook? A Systematic Scoping Review of Culinary Nutrition in Athletes19
The baby‐led weaning method: A focus on mealtime behaviours, food acceptance and fine motor skills19
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 Australia19
Cooking and food skills and their relationship with adherence to the Mediterranean diet in young adults attending university: A cross‐sectional study from Türkiye18
Encouraging healthier grocery purchases online: A randomised controlled trial and lessons learned17
Qualitative menu labelling in university restaurants and its influence on food choices: A systematic review and synthesis without meta‐analysis17
Sarcopenic obesity and brain health: A critical appraisal of the current evidence16
16
An innovative food system approach to diversifying protein intake: Protein‐I: Shared Island sustainable healthy nutrition15
Campus‐based programmes to address food insecurity vary in leadership, funding and evaluation strategies14
Glycaemic index and glycaemic load of selected packaged vegan foods14
MUSAE: Fusion of art and technology to address challenges in food and health14
PROtein enriched MEDiterranean diet to combat undernutrition and promote healthy neuroCOGnitive ageing in older adults: The PROMED‐COG consortium project13
Issue Information13
The association between food production, food security, household consumer behaviour and waist‐hip ratio amongst women in smallholder farming households in Kilifi County, Kenya13
Knowledge and perceptions of nutrition assistance programmes among young adult students12
Conference Diary12
Underreporting of energy intake is not associated with the reported consumption of NOVA‐classified food groups in socially vulnerable women11
Ultra‐Processed Foods Marketed in Türkiye: An Analysis of Nutritional Quality and Packaging Sustainability11
11
Associations Between Maternal Vitamin B12 Levels, Sociodemographic Factors and Placental Weight: A Cross‐Sectional Analysis in a Tertiary Hospital11
British Nutrition Foundation Notices10
Portion Estimation, Satiety Perception and Energy Intake Following Different Breakfast Portion Sizes in Healthy Adults10
Conference diary10
Issue Information10
Ultra Processed Food Consumption in Children and Adolescents: Main Food Group Contributors and Associations With Weight Status9
Open Access Publishing in Nutrition and Dietetics: State of the Art and Future Directions9
Issue Information9
Radium levels in Brazil nuts: A review of the literature8
8
Meat and the future of sustainable diets—Challenges and opportunities8
Is breakfast consumption among Brazilian schoolchildren associated with an ultra‐processed food dietary pattern?8
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 de8
Adherence to the Eatwell Guide and population and planetary health: A Rank Prize Forum report7
UK Nutrition Research Partnership ‘Hot Topic’ workshop report: A ‘game changer’ for dietary health – addressing the implications of sport sponsorship by food businesses through an innovative interdisc7
7
No food for thought–How important is breakfast to the health, educational attainment and wellbeing of school‐aged children and young people?7
Assessing the prevalence and potential drivers of food insecurity and the relationship with mental wellbeing in UK university students: A cross‐sectional study7
The Views of Adult Weight Management Dietitians on Service Provision for People With Obesity and Severe Mental Illness and/or Learning Disability: A Qualitative Study7
The development of wearable technologies and their potential for measuring nutrient intake: Towards precision nutrition7
7
CD36 genetic polymorphism and salivary cues are associated with oleic acid sensitivity and dietary fat intake7
Diet quality, nutritional status and taste recognition are impaired in men with substance use disorder7
Key Action Areas for Population and Planetary Health: Recommendations Arising From the Transforming the UK Food Systems Programme7
Evidence‐based food serving size labelling: Survey and laboratory analyses of consumer cooking spray usage7
Innovative plAnt Protein fibre and Physical activity solutions to address poor appEtite and prevenT undernutrITion in oldEr adults – APPETITE7
Dietary assessment of 101 para‐athletes from team and individual sports6
Increasing fibre in white flour and bread: Implications for health and processing6
Cooking and food skills confidence of team sport athletes in Ireland6
Conference diary6
Conference Diary6
Why nutrition education is essential for our future doctors6
“From evidence to practice” – Insights from the multidisciplinary team on the optimal integration of GLP‐1 receptor agonists in obesity management services6
Issue Information6
Corrigendum6
Cooking at home to retain nutritional quality and minimise nutrient losses: A focus on vegetables, potatoes and pulses6
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