Often focus on research concentrates on reducing and suppressing appetite, but it is important to support those who need to increase their appetite to avoid malnutrition.
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Articles sur Nutrition
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There are better ways to convey your emotions.
This pillar of the American safety net originated as a solution to the paradox of hunger in the midst of plenty.
PODCAST: The second episode of our series on the personalisation of healthcare focuses on your diet.
Olive oil, grapes and fish. There's a lot to love about the Mediterranean diet but focusing on it might be a way to exclude other healthy and global diets.
Nutrition policies offer the chance for us to think differently about men and women's roles in society.
We asked five experts if there should be a nation-wide ban on junk food in schools. Four out of five said yes.
Our experiment tested the short- and long-terms effects of eating the vegan meal replacement powder.
Providing antiretroviral therapy without incorporating quality diets may not help to reduce illness and death related to HIV.
Plant-rich diets can help tackle the climate crisis, prevent disease and improve mental health.
Alcohol-free wine and beer can be high in sugar, but that doesn't mean you shouldn't enjoy the occasional sin-free bevvy.
Excessively eating junk foods during adolescence could alter brain development, leading to lasting poor diet habits. But, like a muscle, the brain can be exercised to improve willpower.
Everyone knows it's hard to stop eating potato chips or chocolate chip cookies. New research shows why: Certain combinations of fat, sodium, sugar or carbohydrates make them irresistible.
Many argue the key to helping low-income Americans eat healthier is eliminating food deserts. A new study suggests this doesn't help.
There needs to be more awareness of the benefits of insects as food, and support for farming and markets.
A biologist frustrated by his own struggle to lose weight explains why simply exercising more and harder won't melt the pounds away.
New research claiming that people do not need to reduce their consumption of red and processed meat says more about the conduct and evaluation of research than it does about beef.
Scientists are beginning to understand the food preferences of our gut microbes.
Where once vegans were pale and passive, they are now represented as plant-eating warriors. Who are the new vegans and how are they viewed in other cultures?
A review of research related to diversity in diet found studies repeatedly show that eating a wide variety of foods improves health and wellbeing.
Les contributeurs les plus fréquents
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Professor in Nutrition and Dietetics, University of Newcastle
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Senior Teaching Fellow, Aston Medical School, Aston University
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Associate Professor, Deakin University
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Rosemary Stanton est un·e adhérent·e de The Conversation
Visiting Fellow, School of Medical Sciences, UNSW
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Medical Doctor; CEO of VicHealth; Fellow in Global Health & NCDs, University of Copenhagen
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Professor of Genetic Epidemiology, King's College London
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Lecturer in Nutrition, UNSW
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Chris Forbes-Ewan est un·e adhérent·e de The Conversation
Retired nutritionist, Defence Science and Technology Organisation
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Course Leader in Applied Human Nutrition, Solent University
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Research Scientist, African Population and Health Research Center
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Professor in Food Security; Director, Institute for Food, Nutrition and Well-being, University of Pretoria
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Former Lecturer in Nutrition and Dietetics, King's College London
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Associate Professor, Deakin University
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Senior Lecturer/Course Convenor in Nutrition and Dietetics, Monash University
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Lecturer (Food Science and Human Nutrition), School of Environmental and Life Sciences, University of Newcastle
