Here’s when low vitamin D is a potential concern and when you might need to get your levels tested.
Academic rigour, journalistic flair
Articles on Nutrition
Displaying 1 - 20 of 563 articles
Liposomes have been used to enhance the effectiveness of medicines for decades – but it doesn’t necessarily mean they will work in food supplements too.
Can this really give you a natural glow? And is it healthy?
Young vegetables, known as microgreens, are said to be good for your health.
TB is the single most deadly infectious killer of humankind. New research shows food and proper nutrition work like a vaccine against the disease.
There are two main methods used to calculate the energy content in food and drinks.
In the short-term, inflammation is a sign your body is healing. But persistent levels of inflammation in blood and tissue, called ‘inflammaging’, is linked to disease. Diet might help.
Female athletes are at increased risk of not eating enough. If energy intake is too low to meet training needs, there can be severe consequences for exercise performance, muscles and health.
Nurturing your gut microbiome can go hand in hand with nurturing your social community, with health benefits all around.
Functional foods − which should not be confused with ‘superfoods’ − possess specific components that contribute to better health.
Twenty-five years of research show what it takes to fuel wildland firefighters through an average day, and the toll the long seasonal work takes on their bodies.
Most of us are vaguely aware we shouldn’t eat too much red meat, but why? And does the type of meat make a difference?
Some foods can affect how well your lungs function, how often you have asthma attacks and how well your puffer works. Here’s what to eat if you have asthma.
Failing to understand what communities consider important greatly diminishes the responsiveness of policies to the actual needs of individuals.
Australian of the year Taryn Brumfitt has called for doctors to avoid raising the issue of weight in consultations about other matters. We asked the experts if they should – or not.
Fermented foods are a key component of west African cuisine. Making them safer for consumption should be a priority.
There are lots of other ingredients you can use to make foods puff and rise, give your meal a rich taste, or to hold together ingredients.
Ketone drinks are getting a lot of attention among sports people. Here’s what the evidence shows.
Many processed foods strip carbs of their natural fibers. Eating foods with an ideal total carbohydrate-to-fiber ratio can help with weight management and improve overall health.
AI chatbots can make a major contribution but we need to consider people with allergies.
Top contributors
-
Laureate Professor in Nutrition and Dietetics, University of Newcastle
-
Program Director of Nutrition and Food Sciences, Accredited Practising Dietitian, University of South Australia
-
Lead for Evidence-Based Medicine and Nutrition, Aston Medical School, Aston University
-
Senior Lecturer (Food Science and Human Nutrition), School of Environmental and Life Sciences, University of Newcastle
-
Associate Professor, Deakin University
-
Professor of Community Health and Wellbeing, The University of Queensland
-
Dietitian, Researcher & Lecturer, Southern Cross University
-
Senior Visiting Fellow, School of Medical Sciences, UNSW Sydney
-
Professor of Public Health Policy, Deakin University
-
Professor of Genetic Epidemiology, King's College London
-
Programme Lead Nutrition and Health, Edge Hill University
-
Adjunct lecturer and nutritionist, UNSW Sydney
-
Network and Research Manager: ARUA – UKRI GCRF FSNet Africa, University of Pretoria
-
Associate Professor, Melbourne School of Population and Global Health, The University of Melbourne
-
Associate Professor in Biology and Biomedical Science, Aston University
