Latest meta-analysis shows weight loss is the most important factor in achieving remission.
Disiplin ilmiah, gaya jurnalistik
Artikel-artikel mengenai Diet
Menampilkan 241 - 260 dari 659 artikel
Anti-nutrients naturally occur in food and can block the amount of other nutrients available for your body to use. But their effects aren’t all bad, which is why they’re undergoing an image makeover.
This latest fad diet draws many parallels with other intermittent fasting-type diets.
Here’s all the things you need to know about the mighty egg.
Our bodies need fuel both for exercise and recovery.
If dietary guidelines are going to work, they need to be more specific about what ‘variety’ means.
If you follow the Sirtfood diet, you’ll probably lose some weight in a short period because you’re consuming fewer calories. But the evidence behind the diet is lacking.
Since the beginning of the COVID-19 pandemic, there has been an increased interest in local food. This demand could be leveraged to help develop community resilience and encourage healthier diets.
Protein is extremely important for our health as we age.
Phytonutrients are chemical compounds found in plants. They appear to have a variety of benefits for human health, including possibly lowering the risk of cancer and type 2 diabetes.
Many of us don’t get an adequate amount of nutrients.
Counting macronutrients offers more food flexibility – but may be most useful when trying to build muscle.
All too often the medical community ‘fat-shames’ patients trying to lose weight, when in fact obesity and overweight are complicated medical issues.
New research shows so-called ‘restrained eaters’ prefer larger portions of lighter foods.
There’s currently little evidence that ‘reverse dieting’ works.
Reducing our intake of discretionary foods such as cakes, biscuits, pizza and hot chips is the best way we can make our diets more sustainable.
The food and beverage industry is increasingly involved in the policymaking process.
Our “food reward” system is powerful – and is largely behind why we crave unhealthy foods.
A well-planned plant-based diet can support good health at every age.
The constraints of COVID-19 can act as a catalyst to eat more thoughtfully and, perhaps, eat better.
Kontributor teratas
-
Laureate Professor in Nutrition and Dietetics, University of Newcastle
-
Professor of Genetic Epidemiology, King's College London
-
Lead for Evidence-Based Medicine and Nutrition, Aston Medical School, Aston University
-
Program Director of Nutrition and Food Sciences, Accredited Practising Dietitian, University of South Australia
-
Associate Professor, Deakin University
-
Adjunct Senior Lecturer, Nutrition, Dietetics & Food Innovation - School of Health Sciences, UNSW Sydney
-
Professor of Public Health Policy, Deakin University
-
Former Lecturer in Nutrition and Dietetics, King's College London
-
Professor of Community Health and Wellbeing, The University of Queensland
-
Personal Chair in Nutrition, The Rowett Institute, University of Aberdeen
-
Associate Professor, School of Medical, Indigenous and Health Sciences, University of Wollongong
-
Charles Perkins Centre Research Program Leader, University of Sydney
-
Programme Lead Nutrition and Health, Edge Hill University
-
Lecturer, Southern Cross University
-
Senior Visiting Fellow, School of Medical Sciences, UNSW Sydney
