Policy choices made by Senegal, Ghana, Rwanda, Angola, Cameroon, Ethiopia and Togo over the past 15 years have led to significant reductions in child undernourishment.
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Articles sur Nutrition
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New data on soaring child obesity should not come as a surprise. The food industry spends billions marketing unhealthy foods in a global society where over-eating is seen as a character flaw.
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.
Up to 25% of Ecuadorian children suffer from malnutrition, and the country’s sugary school snacks aren’t helping. Kids need healthful, fresh food — not high-calorie humanitarian aid.
When the United States was settled, nearly everyone was a farmer. Today only 2 percent of Americans live on farms, and many of us are illiterate about where food comes from or what kinds are healthy.
Fruit cake may last a century, but it’s got nothing on honey.
The evidence against low-calorie sweeteners is mounting. But that doesn’t mean natural sugar is better.
Breastfeeding has many health benefits for both baby and mother. But it can also can be difficult to sustain exclusively without support.
If Australians are to eat healthy, unprocessed meats while making sustainable choices, native animals would be an obvious choice.
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.
A widely publicised study that cast doubt on the safety of milk formula was misleading, based on dubiously reported studies and may have serious consequences.
A rising generation of young people are growing up in peril.
Heating oil creates chemicals that are said to be harmful. Here’s how olive oil performs.
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.
Having trouble getting your kids to eat? Here are six things you could do at the table, and before, to make meal times a bit less stressful.
Your genes, your saliva and the bacteria that live in your mouth all shape how food tastes and what you prefer to eat.
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.
We set out to discover whether it’s possible to reduce the alarming rates of non-communicable diseases in Pacific nations while improving nutrition security and income.
The two hour marathon is getting closer to being broken. How can nutrition help optimise performance?
For decades, experts worried that there wasn’t enough protein to feed the world’s population. They were wrong.
Les contributeurs les plus fréquents
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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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Lead for Evidence-Based Medicine and Nutrition, Aston Medical School, Aston 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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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
