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.
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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.
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Facebook groups exist to share information about most classes of animals and plants, and these communities have unprecedented observational power.
Social media has proved to be a helpful source of observations of snakes feeding. Knowing more about their diet is useful because it’s linked to their venom biochemistry.
Coronavirus has shown how damaging ill-health can be for the economy, and poor diet is the world’s leading cause of ill-health.
The food industry’s tactics are designed to reduce the likelihood of the government adopting global recommendations to tackle obesity.
A new UN report shows that hunger and food insecurity are rising worldwide. The COVID-19 pandemic is adding to this trend, but is not the major driver.
Those who ate the most fruit and vegetables daily had a 50% lower risk of developing type 2 diabetes compared to those who ate little or none.
People ate on average 142 calories more after swimming than they did on their rest day.
Principais colaboradores
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Laureate Professor in Nutrition and Dietetics, University of Newcastle
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Visiting Academic, Aston Medical School, Aston University
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Program Director of Nutrition and Food Sciences, Accredited Practising Dietitian, University of South Australia
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Professor of Genetic Epidemiology, King's College London
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Associate Professor, Deakin 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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Professor of Public Health Policy, Deakin University
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Former Lecturer in Nutrition and Dietetics, King's College London
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Accredited Practising Dietitian and Lecturer, Southern Cross University
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Personal Chair in Nutrition, The Rowett Institute, University of Aberdeen
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Associate Professor, School of Medical, Indigenous and Health Sciences, University of Wollongong
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Charles Perkins Centre Research Program Leader, University of Sydney
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Programme Lead Nutrition and Health, Edge Hill University
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Senior Visiting Fellow, School of Medical Sciences, UNSW Sydney
