It really should be consumed at least twice a week.
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Being vegan and an athlete can go hand-in-hand, but it does take careful planning.
During pregnancy women get bombarded with food and nutrition information. Eat this, don’t eat that! It gets very confusing. Recent debates about the role of carbohydrates have cranked the confusion up…
The low iodine concentration in milk substitutes may mean consumers are at risk of iodine deficiency.
A study of middle-aged British women shows that omega-3 has beneficial effects on gut health.
Poor diet kills hundreds of thousands per year. If we want to achieve meaningful health care reform, we need to address our nation’s nutrition crisis.
Research suggests that taking a photo of your food makes it taste better.
Research into intermittent fasting suggests it’s not a health gimmick.
A healthy diet is a good idea, but cutting out entire food groups is not.
The price of weight loss is lifelong vigilance
Doctors are taught how to treat skin cancer – but not necessarily how to empathise with those who have it.
Understanding how your brain responds to food could be the key to losing weight
Vitamin D comes in two forms: D2 and D3. Until now, they were believed to be equal. A new study casts doubt on that belief.
Taste dictates most food choices, but there’s more to it than just the taste buds on your tongue.
For most of the twentieth century, we were at war with microbes, leading to substantial changes in our body’s ecosystem. This has changed our diets, disease profile, moods and even personalities.
Some people on very low-carb diets say they feel euphoric, have clear minds and lose their appetite. Here’s why.
What would you prefer: spleen diet, fish custard, or a modern prison meal?
Total meat consumption per capita in Australia has been stable since the 1960s but the type of meat consumed has changed significantly. Chicken and pork both now far outstrip beef, mutton and lamb.
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.
It is our view vitamin “gummies” that contain food acids, and have a high sugar content, are not medicines consumers need and their sale should be prohibited on public health grounds.
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
