People often avoid fruit juice due to its sugar content and low fibre, but it still contains lots of good chemicals our bodies need.
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Artículos sobre Fruit and vegetables
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Supermarkets and farms have acted to ensure they discard fewer “ugly” and “wonky” fruit and vegetables. However, the bulk of the problem lies with households.
Could we eat our way to better mental health?
Obesity and malnutrition now coexist across sub-Saharan Africa thanks to a transition to Western diets. “Gamifying” nutrition programs can help nudge youth towards healthier eating patterns.
Antioxidants are meant to be good for us, but not all antioxidants are equal.
Global food system issues can be traced to colonial history. It’s time food production became more sustainable so that it meets the needs of people - equally.
Is it best to chop your salad vegies? What’s good in theory doesn’t always make much difference in practice, as the science tells us.
Upping your intake of vegetables and fruits can do more than just reduce your risk of heart disease, diabetes and cancer – it could also help you breathe easier.
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?
A new study links 10-a-day with living longer but that’s not the full picture.
By tweaking the prices of foods and drinks, to make healthy options more affordable relative to the less healthy products, we can influence what people will buy.
When we compared the risk of early death between vegetarians and non-vegetarians while controlling for a range of other factors, we did not find any statistical difference.
New research pinpoints the genes that could counteract decades of bland breeding.
The food we eat is responsible for almost a third of our global carbon footprint.
Scurvy is a historical disease caused by severe and chronic deficiency of vitamin C. Its recent reemergence is a poor reflection of the nation’s diet.
South Africa needs take a radically different path if it is going to make its economy more inclusive. It must start from the premise that markets are intrinsically skewed to historic privilege.
Three in five Australian adults get sucked in by promotions and specials on junk food and sugary drinks at the supermarket, research released today shows.
When botany and linguistics collide: pumpkins are fruits and there’s technically no such thing as a vegetable. But try telling that to a five-year-old and see how far you get.
Marketers take advantage of the fact that children sometimes can’t recognise the difference between product placement and advertising.
People living in rural parts of South Africa lack diversity in their eating because a starch based diet is perceived as cheaper and is very common.
Principales colaboradores
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Research Fellow in Environmental Change, University of Sheffield
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Associate Professor, Deakin University
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Professor of Nutritional Epidemiology, University of East Anglia
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Senior Lecturer in Public Health, Anglia Ruskin University
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Associate Professor, School of Medicine, University of Wollongong
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Professor in Food Science and Human Nutrition, University of Canberra
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Assistant Professor in Nutrition & Dietetics, University of Canberra
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Lead for Evidence-Based Medicine and Nutrition, Aston Medical School, Aston University
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Associate Professor in the SAMRC Centre for Health Economics and Decision Science - PRICELESS SA (Priority Cost Effective Lessons in Systems Strengthening South Africa), University of the Witwatersrand
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Professor of Nutrition and Food Science, University of Reading
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Professor of Public Health, Griffith University
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Principal Research Fellow, RMIT University
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Executive Manager of Food for Health Alliance ; Senior Fellow, Faculty of Medicine, Dentistry and Health Sciences, The University of Melbourne
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Senior Research Scientist, Human Health, CSIRO
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Senior Visiting Fellow, School of Medical Sciences, UNSW Sydney
