Most Victorian convicts left prison weighing the same as when they arrived. Some even gained weight.
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Scientists have devised a diet that is both sustainable and healthy. But is it right for everyone?
Are you a meticulous lunch planner, or do you decide what’s for lunch after those first pangs of hunger strike after midday? If you’re in the second camp, it might be time to change.
We need to change how we produce, ship, eat and waste food to improve our health and that of the planet.
Almost one in five Canadians are going meatless or eating far less meat. But most establishments aren’t actually targeting vegetarians or vegans; they’re chasing “flexitarians.” Here’s why.
Most vitamins and other nutritional supplements are unlikely to prevent chronic disease. Invest in good quality foods, sleep and exercise instead.
Moralistic talk about food, exercise and bodies has its roots in Christianity and is perpetuated by corporations. Collectively, we can resist.
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.
Does the West need bio-fortification programmes to prevent an epidemic of hidden hunger caused by a rise in veganism?
Just the act of eating each meal places a large degree of physiological stress on the immune system.
For the most nutritious and sustainable seafood option, try small ocean fish.
Recent study found it’s no more a “miracle” solution for weight loss than regular diets are.
A behavioral scientist explains why people become vegans, why some meat-eaters find them so irksome and how scientists may be nudging us all toward a more plant-centric existence.
Many foods that seem healthy contain various hidden fats, sugars and salts. If you’re trying to lose weight, it pays to know where they’re hiding.
Perfectionists have a higher chance of developing bulimia nervosa. Rather than treating symptoms of binge eating and vomiting, therapists should address this underlying personality trait.
No matter the time of the year, it’s always open season on veganism.
UK mired by food ‘deserts’ and a crisis of loneliness – they should be tackled together.
New research suggests people who eat organic plant foods have a reduction in risk of common cancers.
Despite many claims, nobody knows for sure how the environmental footprint of lab-grown meat compares to livestock. An animal scientist says the issue is not black and white.
Diets that promise drastic results with minimal effort, or that ban whole food groups, should ring alarm bells.
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
