Of the 22,713 weight loss operations performed in 2014-15, about 90% were performed in private hospitals, highlighting the difficulty in accessing this type of surgery through the public system.
Having trouble getting your kids to eat? Here are six things you could do at the table, and before, to make meal times a bit less stressful.
Your genes, your saliva and the bacteria that live in your mouth all shape how food tastes and what you prefer to eat.
Is it best to chop your salad vegies? What's good in theory doesn't always make much difference in practice, as the science tells us.
We set out to discover whether it's possible to reduce the alarming rates of non-communicable diseases in Pacific nations while improving nutrition security and income.
The two hour marathon is getting closer to being broken. How can nutrition help optimise performance?
For decades, experts worried that there wasn't enough protein to feed the world's population. They were wrong.
We need to eat a healthy diet, do some exercise and avoid stress rather than blame saturated fat for heart disease, says a recent editorial. But does the evidence stack up?
Upping your intake of vegetables and fruits can do more than just reduce your risk of heart disease, diabetes and cancer – it could also help you breathe easier.
There's a lot to consider in the problem of creating enjoyable foods for people with swallowing difficulties. Could 3D-printed food be part of the solution?
Junk food versus healthy food – why are we always blaming consumers for 'bad' food choices?
Thinking about trying for a baby? Then now is the time for you and your partner to "spring clean" your food and lifestyle habits.
In July, Scots cyclist Mark Beaumont will attempt to cycle around the world in 80 days, smashing the world record by 43 days. Here's what he has to get right.
Reports about trace amounts of pesticides, like the EWG's Dirty Dozen, can leave people afraid to buy fruits and vegetables. But the hype is often overblown.
Whatever we're told, getting a decent amount of fruit and veg into our diets is a struggle. Time then to focus on designing dishes that hit the sweetspot.
The focus of food production systems, including aquaculture, must move beyond maximising yields to consider nutritional quality too.
Serving hot, fresh, nutritious food in hospitals should be considered part of the clinical care.
New research on whether animal- or plant-based protein sources are better have been severely misrepresented.
Getting local farmers involved in school feeding schemes has the potential to boost livelihoods and revitalise rural economies in Africa.
Tiny versions of leafy green vegetables and herbs have made it from restaurant tables to the home kitchen. But are these microgreens healthier for you than regular greens?