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Articles on Fruit
Displaying 1 - 20 of 25 articles
Preparing healthy meals can be difficult. Here's what a doctor recommends.
Monkey see, monkey do: it's important to be a good food role model.
Most parents will tell you their kids love juice. It tastes good and often comes in convenient and child-friendly packaging. Is the occasional juice OK?
We often hear that we need to reduce our sugar intake. But don't skimp on the fruit – eating whole fruit (not juice) is much healthier.
Two people have died after eating rockmelon contaminated with listeria. A total of ten cases have been confirmed in NSW, Queensland and Victoria between Jan 17 and Feb 9, and more are expected.
Antioxidants are meant to be good for us, but not all antioxidants are equal.
Folk medicine has favoured apple cider vinegar for centuries and many claims are made for its supposed benefits. But what does the science say?
From donuts to avocados, food impacts your heart health. Here we delve into the science of how to eat -- to reduce your chances of cardiovascular disease.
Dried and frozen fruit contain more sugar than their fresh equivalents. So, why do we think they're healthy?
Urban residents are increasingly keen to farm verges, parks, rooftops and backyards, but planning rules sometimes stand in the way.
The populations of most Western countries report eating far less fruit and vegetables than they're supposed to. So what’s making it so hard for us to get to the recommended 'two and five'?
Whatever we're told, getting a decent amount of fruit and veg into our diets is a struggle. Time then to focus on designing dishes that hit the sweetspot.
A new study links 10-a-day with living longer but that's not the full picture.
Every single Cavendish banana plant worldwide is genetically identical. This vast monoculture sets them up for disastrous disease outbreaks. But researchers have ideas on how to protect the crop.
High blood pressure can be treated or prevented. Eating oats, fruit and vegetables – and beetroot, in particular – helps. So does avoiding salt, liquorice, caffeine and alcohol.
When botany and linguistics collide: pumpkins are fruits and there's technically no such thing as a vegetable. But try telling that to a five-year-old and see how far you get.
To try and make eating fruit easier, get the most nutritionally from what we eat and avoid wastage, it is important to consider the best stage to eat fruits from harvesting to over-ripening.
Eating more frozen food could help us reduce waste, beat the obesity epidemic and have more money in our pockets – what's not to like.
Using waste from fruit has many benefits to industries.
Top contributors
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Professor in Nutrition and Dietetics, University of Newcastle
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Australian Medical Doctor; Fellow in Global Health & NCDs, University of Copenhagen
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Senior Lecturer, Coventry University
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Accredited Practising Dietitian; Lecturer in Nutrition and Dietetics, Flinders University
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Asistant Professor in Food Science and Human Nutrition, University of Canberra
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Associate Professor Nutrition and Dietetics, University of Newcastle
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Tutor, University of Melbourne
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Doctor of Botany, University of Melbourne
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Nutritionist & Visiting Fellow, UNSW
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Senior Lecturer in Food Biotechnology and Microbiology, Agriculture and Food Systems, University of Melbourne
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Assistant Professor in International Studies, Centre for Creative and Cultural Research, University of Canberra
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Nutrition Epidemiologist, CSIRO
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Research Fellow, University of Sydney
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Senior Economist and Team Leader of Food Marketing Research, Scotland's Rural College
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Lecturer in Nutrition, UNSW
