Often focus on research concentrates on reducing and suppressing appetite, but it is important to support those who need to increase their appetite to avoid malnutrition.
Academic rigour, journalistic flair
Articles on Nutrition
Displaying 241 - 260 of 602 articles
There are better ways to convey your emotions.
This pillar of the American safety net originated as a solution to the paradox of hunger in the midst of plenty.
PODCAST: The second episode of our series on the personalisation of healthcare focuses on your diet.
Olive oil, grapes and fish. There’s a lot to love about the Mediterranean diet but focusing on it might be a way to exclude other healthy and global diets.
Nutrition policies offer the chance for us to think differently about men and women’s roles in society.
We asked five experts if there should be a nation-wide ban on junk food in schools. Four out of five said yes.
Our experiment tested the short- and long-terms effects of eating the vegan meal replacement powder.
Providing antiretroviral therapy without incorporating quality diets may not help to reduce illness and death related to HIV.
Plant-rich diets can help tackle the climate crisis, prevent disease and improve mental health.
Alcohol-free wine and beer can be high in sugar, but that doesn’t mean you shouldn’t enjoy the occasional sin-free bevvy.
Excessively eating junk foods during adolescence could alter brain development, leading to lasting poor diet habits. But, like a muscle, the brain can be exercised to improve willpower.
Everyone knows it’s hard to stop eating potato chips or chocolate chip cookies. New research shows why: Certain combinations of fat, sodium, sugar or carbohydrates make them irresistible.
Many argue the key to helping low-income Americans eat healthier is eliminating food deserts. A new study suggests this doesn’t help.
There needs to be more awareness of the benefits of insects as food, and support for farming and markets.
A biologist frustrated by his own struggle to lose weight explains why simply exercising more and harder won’t melt the pounds away.
New research claiming that people do not need to reduce their consumption of red and processed meat says more about the conduct and evaluation of research than it does about beef.
Scientists are beginning to understand the food preferences of our gut microbes.
Shoppers struggle to make sense of food labels – and aren’t always sure what they’re eating.
Where once vegans were pale and passive, they are now represented as plant-eating warriors. Who are the new vegans and how are they viewed in other cultures?
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Top contributors
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Laureate Professor in Nutrition and Dietetics, University of Newcastle
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Program Director of Nutrition and Food Sciences, Accredited Practising Dietitian, University of South Australia
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Lead for Evidence-Based Medicine and Nutrition, Aston Medical School, Aston University
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Adjunct Senior Lecturer, Nutrition, Dietetics & Food Innovation - School of Health Sciences, UNSW Sydney
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Professor of Community Health and Wellbeing, The University of Queensland
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Lecturer, Southern Cross University
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Associate Professor, Deakin University
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Senior Visiting Fellow, School of Medical Sciences, UNSW Sydney
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Programme Lead Nutrition and Health, Edge Hill University
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Professor of Genetic Epidemiology, King's College London
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Professor of Public Health Policy, Deakin University
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Adjunct lecturer and nutritionist, UNSW Sydney
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Associate Professor in Biology and Biomedical Science, Aston University
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Associate Professor, Melbourne School of Population and Global Health, The University of Melbourne
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NHMRC Emerging Leadership Fellow and Senior Research Fellow at the Institute for Physical Activity and Nutrition, Deakin University
