Biography
Jaimee Hughes is an Accredited Practising Dietitian and Associate Lecturer in the School of Health Sciences, Faculty of Medicine & Health. In her previous appointment as the Nutrition Manager of the Grains & Legumes Nutrition Council (GLNC), Jaimee managed the nutrition science projects that underpinned the Evidence and Industry Engagement pillars of the GLNC Strategic Plan and supported the Communications Strategy by providing evidence-based...view more
Jaimee Hughes is an Accredited Practising Dietitian and Associate Lecturer in the School of Health Sciences, Faculty of Medicine & Health. In her previous appointment as the Nutrition Manager of the Grains & Legumes Nutrition Council (GLNC), Jaimee managed the nutrition science projects that underpinned the Evidence and Industry Engagement pillars of the GLNC Strategic Plan and supported the Communications Strategy by providing evidence-based scientific substantiation for messaging. Jaimee’s previous research has focused on various assessments of the Australian food supply, food regulation and consumer behaviour in the areas of grains, whole grains, and legumes. Jaimee has a particular interest in food policy and regulation and has experience in developing submissions, media and campaigns with a focus on health and nutrition. Jaimee holds a Bachelor of Nutrition and Dietetics (Honours) (Dean's Scholar) from the University of Wollongong.
Jaimee is the course convenor of ‘Farm to Fork 1’ (DIET2003) and ‘Farm to Fork 2’ (DIET2004) in the Bachelor of Nutrition/Master of Dietetics and Food Innovation Program. Jaimee also teaches into ‘Introduction to Dietetics and Food Innovation’ (DIET1001) and ‘Nutrition for Health Professionals 1’ (DIET2001).
My Qualifications
BNutrDiet (Honours 1st class) (Dean's Scholar), University of Wollongong
My Awards
UNSW Faculty of Medicine & Health Educational Excellence Award: Early Career Academic Staff (2023)
My Research Activities
Peer reviewed publications:
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Hughes, J.; Grafenauer, S. The slow rise of sourdough: a nutrition audit of the bread category highlights whole grain. International Journal of Food Sciences and Nutrition 2023, 1-10.
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Hughes, J.; McMahon, A.; Houston, L.; Neale, E. Perceptions, use and perceived value of nutrition and health claims among Australian consumers: a cross-sectional survey. British Food Journal 2023, 125, 9, 3175-3198.
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Hughes, J.; Pearson, E.; Grafenauer, S. Legumes—A Comprehensive Exploration of Global Food-Based Dietary Guidelines and Consumption. Nutrients 2022, 14, 3080.
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Krois, N.; Hughes, J.; Grafenauer, S. Dietitians’ Attitudes and Understanding of the Promotion of Grains, Whole Grains, and Ultra-Processed Foods. Nutrients 2022, 14, 3026.
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Abdullah, M.M.H.; Hughes, J.; Grafenauer, S. Legume Intake Is Associated with Potential Savings in Coronary Heart Disease-Related Health Care Costs in Australia. Nutrients 2022, 14, 2912.
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Reyneke, G.; Hughes, J.; Grafenauer, S. Consumer Understanding of the Australian Dietary Guidelines: Recommendations for Legumes and Whole Grains. Nutrients 2022, 14, 1753.
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Bielefeld, D.; Hughes, J.; Grafenauer, S. The Changing Landscape of Legume Products Available in Australian Supermarkets. Nutrients 2021, 13, 3226.
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Abdullah, M.M.H.; Hughes, J.; Grafenauer, S. Whole Grain Intakes Are Associated with Healthcare Cost Savings Following Reductions in Risk of Colorectal Cancer and Total Cancer Mortality in Australia: A Cost-of-Illness Model. Nutrients 2021, 13, 2982.
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Hughes, J.; Grafenauer, S. Oat and Barley in the Food Supply and Use of Beta Glucan Health Claims. Nutrients 2021, 13, 2556.
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Abdullah, M.M.H.; Hughes, J.; Grafenauer, S. Healthcare Cost Savings Associated with Increased Whole Grain Consumption among Australian Adults. Nutrients 2021, 13, 1855.
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Croisier, E.; Hughes, J.; Duncombe, S.; Grafenauer, S. Back in Time for Breakfast: An Analysis of the Changing Breakfast Cereal Aisle. Nutrients 2021, 13, 489.
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Estell, M.; Hughes, J.; Grafenauer, S. Plant Protein and Plant-Based Meat Alternatives: Consumer and Nutrition Professional Attitude and Perceptions. Sustainability 2021, 13, 1478.
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Foster, S.; Beck, E.; Hughes, J.; Grafenauer, S. Whole Grains and Consumer Understanding: Investigating Consumers’ Identification, Knowledge and Attitudes to Whole Grains. Nutrients 2020, 12, 2170.
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Hughes, J.; Vaiciurgis, V.; Grafenauer, S. Flour for Home Baking: A Cross-Sectional Analysis of Supermarket Products Emphasising the Whole Grain Opportunity. Nutrients 2020, 12, 2058.
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Zhang, Y.Y.; Hughes, J.; Grafenauer, S. Got Mylk? The Emerging Role of Australian Plant-Based Milk Alternatives as A Cow’s Milk Substitute. Nutrients 2020, 12, 1254.
Accepted conference abstracts:
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Hughes, J., Grafenauer, S., La Macchia, K. (2022) Bold changes in bread, but continued nutrition guidance is key. Nutrition & Dietetics, 2022; 79: 6-68.
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Hughes, J., Grafenauer, S., Krois, N., La Macchia, K. (2022) Dietitians understanding, attitude and promotion of grains, whole grains, and ultra-processed foods. Nutrition & Dietetics, 2022; 79: 6-68.
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La Macchia, K., Hughes, J. (2022) Trends in Grain Food Beyond 2020 (With a Focus on Bread). Australasian Milling Conference (15 – 17 May 2022).
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Grafenauer, S., Hughes, J., Estell, M. (2021) Are plant-based meats really on the menu? Consumer and nutrition professional attitudes and perceptions. Nutrition & Dietetics, 2020; 78 (Suppl. 1): 6-59.
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Hughes, J., Grafenauer, S. (2021) Communicating whole grain in Australia. Whole Grain Summit (25 – 27 October 2021).
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Grafenauer, S., Curtain, F., Hughes, J. (2020) Voluntary regulation of whole grain: balancing compliance with growth and innovation. Nutrition & Dietetics, 2020; 77: 7-110.
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Grafenauer, S., Hughes, J., Vaiciurgis, V. (2020) Flour for home-baking: Surprising results from a supermarket audit. Nutrition & Dietetics, 2020; 77: 7-110.
My Teaching
Currently teaching into DIET1001, DIET2001, DIET2003
Location
ORCID as entered in ROS
https://orcid.org/0000-0003-2228-9880