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.
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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?
Chain restaurants vowed to make children’s menus healthier. But our analysis of menus across the country shows that kids’ choices still aren’t very good for them.
Recent evidence seems to deny the benefit of fish oil supplements for heart health. But the quality of the studies is not that great.
We’re in danger of losing the health benefits of soils faster than they are replaced.
Accuracy is a big problem when people self-report what they eat. A new online tool could help researchers and clinicians overcome this hurdle.
A new study links 10-a-day with living longer but that’s not the full picture.
Is organic produce better for you? Can organic farming feed the world? Those might be the wrong questions.
The four scenarios in the WEF’s 2017 food report paint a bleak picture. But there are better ways.
A flexitarian is a vegetarian who eats small amounts of meat.
Rising carbon dioxide may be a boon for crop yields, but at the expense of nutritional content and quality.
Thinking of having a baby? It’s not all down to women to get healthy in preparation.
Had to let the belt out a notch or two lately? Then it may be time to give your eating habits an overhaul. Good news - fast meals can be tasty, and healthy.
Dietary guidelines fail to change our eating habits. So, how can we make them more relevant?
Three stories about researchers who have dabbled in self-experimentation – with varying results.
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Principais colaboradores
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Laureate Professor in Nutrition and Dietetics, University of Newcastle
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Program Director of Nutrition and Food Sciences, Accredited Practising Dietitian, University of South Australia
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Professor of Community Health and Wellbeing, The University of Queensland
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Adjunct Senior Lecturer, Nutrition, Dietetics & Food Innovation - School of Health Sciences, UNSW Sydney
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Visiting Academic, Aston Medical School, Aston University
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Accredited Practising Dietitian and Lecturer, Southern Cross University
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Associate Professor, Deakin University
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Senior Visiting Fellow, School of Medical Sciences, UNSW Sydney
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Programme Lead Nutrition and Health, Edge Hill University
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Professor of Genetic Epidemiology, King's College London
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Professor of Public Health Policy, Deakin University
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Adjunct lecturer and nutritionist, UNSW Sydney
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Associate Professor in Biology and Biomedical Science, Aston University
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Associate Professor, Melbourne School of Population and Global Health, The University of Melbourne
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NHMRC Emerging Leadership Fellow and Senior Research Fellow at the Institute for Physical Activity and Nutrition, Deakin University
