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Articles on Dietary guidelines
Displaying 1 - 20 of 27 articles
Official estimates indicate that meat consumption is falling in the UK – but not all of the data agrees.
Dietary guidelines can do a better job clarifying the differences between beneficial and harmful forms of processing.
The oils in fish are excellent buffers against disease. Why don’t we eat more fish?
If dietary guidelines are going to work, they need to be more specific about what ‘variety’ means.
Childhood, adolescence, pregnancy, menopause, 75+: how your diet should change with each stage of life.
The Conversation, CC BY56.6 MB (download)
Once you get older, the focus moves to trying not to lose your muscle tissue. So as you age, your protein requirements actually start to go up.
When a manufacturer lists a serving size on their food label, it’s based on their expectations of what you’ll eat, not what the dietary guidelines recommend.
‘Why is nutrition so confusing?’ is a common lament, but the truth is out there. Forget fad diets and media hype. It’s time to harness the power of science to create a healthy and sustainable diet.
A recent study revisited the issue about eating foods high in cholesterol, such as eggs. The findings are nuanced but suggest that those with high cholesterol may want to limit food with cholesterol.
Dietary guidelines fail to change our eating habits. So, how can we make them more relevant?
After 20 years, Public Health England finally released a revised Eatwell Guide – here’s what changed.
A prominent new paper reflects growing global sentiment amongst scientists and dieticians to review advice relating to the types of dietary fats we should consume for optimal health.
If the government wants people to be healthy, they’re going to need to make varied diets more affordable.
What’s the deal with fat in our foods and drinks? Should we avoid it?
Nutrition guidelines keep changing. Here are five foods nutritionists have changed their minds about.
Environmental sustainability will not figure into this year’s Dietary Guidelines for Americans, but the process helped build evidence – and consumer support – for inclusion in future DGAs.
National dietary guidelines have become an easy target for those looking for a scapegoat for bad diets in rich countries. And a BMJ article about draft US guidelines adds further fuel for the fire.
The high meat intake in Western countries is not only bad for waistlines but also for the environment.
Every ten minutes in Australia someone has a heart attack. For 17% this will be fatal; the rest get a second chance. If you have had a close call, these five food tips will help get your health back on…
The way we currently produce food around the world contributes up to 20-30% of the world’s greenhouse gas emissions and accounts for 70% of all human water use. But is it possible to eat well and take…
Top contributors
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Laureate Professor in Nutrition and Dietetics, University of Newcastle
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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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Head of School of Allied Health and Professor of Human Nutrition and Dietetics, La Trobe University
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Senior lecturer in Public Health Nutrition and Associate Dean, Faculty of Science, University of Reading
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Professor of Nutrition and Dietetics, Griffith University
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Senior Lecturer in History, University of Newcastle
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Medical Doctor and Clinical Senior Fellow, The University of Melbourne
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Deputy Vice-Chancellor (Higher Education), Victoria University
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Senior Lecturer (Food Science and Human Nutrition), School of Environmental and Life Sciences, University of Newcastle
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Chris Forbes-Ewan is a Friend of The Conversation.
Retired nutritionist, Defence Science and Technology Organisation
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Professor of Population Health, University of Oxford
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Associate professor, Queensland University of Technology
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Lead for Evidence-Based Medicine and Nutrition, Aston Medical School, Aston University
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Professor of Agronomy (Agriculture), University of Sydney
