People worried about gaining weight over the holidays may try to estimate how many calories are in the foods they put on their plates. But it’s not as easy as it looks.
Academic rigor, journalistic flair
Articles on Calories
Displaying 21 - 40 of 48 articles
This latest fad diet draws many parallels with other intermittent fasting-type diets.
Counting macronutrients offers more food flexibility – but may be most useful when trying to build muscle.
If it weren’t for historical and biological happenstance, few would be eating avocados today.
Don’t give up just yet.
Youth sports are a great way for kids to be active, but a recent study showed that after-sports snacks, on average, had 43 more calories than the amount burned during the activity.
British people are increasingly eating out. Menu labelleling is a way to ensure they make healthy choices.
Shoppers struggle to make sense of food labels – and aren’t always sure what they’re eating.
The fact that relative food prices differ so markedly and so systematically provides a very strong rationale for nutrition-focused food policies.
A small body of research has started to explore how fitness trackers and calorie counting apps might be linked to disordered eating and exercise.
Most Americans underestimate how many calories nutritionists recommend they consume each day, which means maybe you can probably have one more treat without feeling guilty.
Although nutritious, inexpensive food options do exist for low-income Canadians, whether those foods are easily accessible or feasible has long evaded both nutrition researchers and politicians.
Eating celery, grapefruit and cucumber to lose weight is not a bad idea, just don’t think that you’re consuming negative calories.
The U.S. is vehemently opposed to Canada’s intention to put labels on unhealthy processed foods. Here’s why Canada should continue to stand its ground during NAFTA renegotiations.
Time to put calories on the menu.
We turn to doctors to treat cancer, addiction and high blood pressure. And, they have a lot of training and tools to help us. Why is that not so with obesity?
Evidence suggests that most Americans wildly underestimate the amount of sodium in their food.
It’s time to bust some diet myths and talk about the science behind weight loss
Being able to buy processed “food-like” products is often seen as a mark of personal and material success. Little attention is paid to having a healthy diet.
Just don’t say you can’t do anything about it.
Top contributors
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Professor of Physics, University of Lynchburg
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Associate Professor of Food Science, Nutrition & Health Promotion, Mississippi State University
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Associate Professor of Nutrition, University of Surrey
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Charles Perkins Centre Research Program Leader, University of Sydney
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Professor and Distinguished Research Chair, Globalization and Health Equity, L’Université d’Ottawa/University of Ottawa
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Professor of Marketing, University of Birmingham
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Laureate Professor in Nutrition and Dietetics, University of Newcastle
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Visiting Fellow in Human Evolutionary Biology, Harvard University
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Professor of Biological Psychology, University of Bristol
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Visiting associate professor, Massachusetts Institute of Technology (MIT)
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Associate Professor of Markets, Public Policy and Law, Boston University
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Senior Lecturer in Sport, Health & Exercise Science, University of Stirling
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Professor Nutrition and Dietetics, University of Newcastle
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Senior Research Associate, Centre for Lifestyle Medicine and Behaviour, Loughborough University
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Lecturer in Exercise Physiology Across the Lifespan, Deakin University
