Canada’s food guide does a great job explaining what we should consume, but it is tailored to the wealthy and the middle class and many on social assistance cannot afford to maintain it.
L’expertise universitaire, l’exigence journalistique
Articles sur Nutrition
Affichage de 281 à 300 de 602 articles
Combining and fermenting readily available indigenous African crops can help counter malnutrition on the continent.
Robust new study finds weight gain may be due to more than just the calories.
To defend traditional Italian products such as meats and cheeses – delicious, but often high in fat and salt – the country’s government has launched an intense lobbying campaign to fight nutrition labels.
Some multinational food corporations may have learned a few tricks from big tobacco.
A recent research study found that cheese reduced insulin resistance in prediabetic rat models.
Usually we set out to get plenty of fibre and little fat, but nutritional advice for pregnant women and parents of toddlers who are vegan is different.
Are you getting enough vitamin B12, calcium, iodine and iron? Here’s what can happen if you don’t get enough – and how to ensure you do.
New study finds food insecurity is negatively linked to learning outcomes in reading, English, maths, and local language vocabulary.
Research shows that many immigrants are healthier than Canadians when they arrive in the country. The longer they stay, the more their health declines.
In some West African communities, age and magico-religious beliefs have a huge role to play in a woman’s independence.
In Rwanda gorillas have been leaving protected areas to raid sodium rich crops.
Nuts are a healthy part of any diet, but can they really make you smarter?
A well-planned national school food progam in Canada could be a huge boost to children’s health outcomes, long-term healthcare spending and local agriculture and economies.
Some of the advice on eggs should be taken with a pinch of salt.
Direct-to-consumer genetic testing company 23andMe is now offering a new ‘polygenic risk score’ that reveals your risk of developing Type 2 diabetes. Does it work? Are our family physicians ready?
Alongside with milk, eggs, peanuts, tree nuts, wheat, soybeans and fish, shellfish are one of the eight allergens that account for 90% of food-related allergic reactions. What if a vaccine could exist?
Ethiopia’s teff plant is gluten-free and demand is growing. The country needs to upgrade its harvesting to reap the rewards.
Not eating animals might make you feel more virtuous, but is it good for your health?
Could we eat our way to better mental health?
Les contributeurs les plus fréquents
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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
