A new review shows consuming cranberry products reduces the chance of repeat UTIs for women, children, and those who are more susceptible to them due to medical procedures.
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Articles on Food and nutrition
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Australia’s food labelling system is under-performing. Here’s how we can make it more effective.
Chewing can impact brain function, stress, anxiety, exam performance, pain perception, as well as hunger and food intake.
People who don’t drink milk can choose other foods to get the calcium, protein, vitamins and minerals their bodies need.
New research dispels the myth that gut bacteria causes autism. Rather, changes in the gut bacteria of some people with autism are driven by restricted diets or ‘picky eating’.
Unhealthy foods are readily available and heavily marketed to us, especially at supermarkets.
A research project may offer insight into how factors like laundry, food and art may be good places to start in addressing problems in long-term care homes.
Even on ‘Mars’, humans waste food. And some types of food are more likely to end up in the bin than others.
Just one in 17 Australian children eats the recommended daily serves of vegetables. But it’s tough getting kids to eat healthy foods. These tips might help.
We’re hardwired to love sweet things, but too much sugar is leading to an increase in type 2 diabetes. Here’s what individuals and policymakers can do cut our collective sugar intake.
Myths that taxes on sugary drinks unfairly disadvantage the poor and will result in job losses don’t hold up. Here’s what the evidence says.
One in seven Australians report symptoms of constipation, which might include hard stools, straining to poo, or having fewer than three bowel motions a week. These four things can help.
Poo can come in a range of colours, including green. Most of the time there’s nothing to worry about, but there are a few signs it’s time to see your GP.
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.
Diets like mono, charcoal detox, Noom, time-restricted feeding and Fast800 are growing in popularity. Here’s what the evidence says about them.
Cost-cutting, funding that doesn’t reward good food, and residents not having a voice contribute to poor quality nutrition in our aged care homes. That can be devastating. But there is a better way.
Here’s how to ensure you’re still getting enough protein, iron, zinc and vitamin B12 while cutting back on red meat.
When it comes to weight loss, there’s no such thing as a quick fix. But some foods will keep you feeling fuller for longer.
Are you a meticulous lunch planner, or do you decide what’s for lunch after those first pangs of hunger strike after midday? If you’re in the second camp, it might be time to change.
We have a tendency to eat more when we eat with others, but weight gain isn’t inevitable these holidays.
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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Professor of Public Health Policy, Deakin University
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Professor of Medicine, Monash University
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Professor of Nutrition, University of South Australia
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PhD Researcher, Australian National University
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Caroline Homer is a Friend of The Conversation.
Co-Program Director: Maternal and Child Health, Burnet Institute
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Professor of Public Health Nutrition, University of Sydney
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Professor of Population Nutrition and Global Health, University of Auckland
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Senior Visiting Fellow, School of Medical Sciences, UNSW Sydney
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Retired nutritionist, Defence Science and Technology Organisation
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Senior Lecturer in the School of Health Sciences, University of Newcastle
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Associate Professor and clinical academic gastroenterologist, Western Sydney University
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Executive Director, George Institute Australia, George Institute for Global Health
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Secretary-General, International Human Frontier Science Program Organisation; Emeritus Professor, Monash University, Monash University
