The world faces compounding crises in food availability. Efforts in Sierra Leone to address these challenges could serve as a foundation for wider food security initiatives.
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Articles on Nutrition
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Millions of people across the world receive chemotherapy each year – and it’s likely to increase.
A cheeky muesli bar or sports drink may not seem too harmful but there are health risks for athletes to consider.
Your gut microbes have a lot to say about how many calories you consume and how effectively your body metabolizes them.
High-fat, sugar-rich and salty foods are just so enjoyable to eat. And it’s not only you who thinks so – we’ve evolved that way.
Plant-based protein sources can be as effective as animal-based protein sources to build muscle in older adults.
The popularity of the Mediterranean diet reveals a society in crisis, because it is the opposite of our way of life.
Public health resources often recommend brown rice instead of white as a ‘healthy swap’. But what if you prefer white rice?
Cottage cheese has had a glow up. Forget bland and boring, and embrace the social media trend.
It’s not clear why oranges are such a staple during sports events but there are good reasons to eat them during competition.
The number of people living to 100 is rising. Diet, medication use, sleep and where you live could all contribute.
Thinking of trying ricezempic? Here’s what to consider.
Engaging diet and exercise specialists for depression may help address long waitlists for psychologists amid a worsening shortage.
We found 40% of older Australians living in aged care homes were malnourished. Malnutrition in older people is associated with poorer health overall.
Athletes have different gut microbiomes compared with the general population. Some of these microbes are thought to improve endurance and recovery by optimizing the cell’s powerhouses.
The government is reducing the scope and scale of the free school lunch programme. But evidence suggests expanding it would be good for children, communities and local businesses.
At first glance, duckweed may seem innocuous and even a little too common to be of any interest. But it’s an excellent source of protein.
Because our shopping process is always the most logical one, the Nutri-Score was developed to help consumers make better-informed decisions.
Think plane food tastes bland? It’s even worse 100km up – and hungry astronauts need a solution
The process of converting food into nutritional information is more than just a scientific process. It involves many political and technical compromises that continue to shape the food industry today.
Top contributors
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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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Professor of Community Health and Wellbeing, The University of Queensland
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Adjunct Senior Lecturer, Nutrition, Dietetics & Food Innovation - School of Health Sciences, UNSW Sydney
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Accredited Practising Dietitian and Lecturer, Southern Cross University
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Visiting Academic, Aston Medical School, Aston 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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Professor of Genetic Epidemiology, King's College London
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Programme Lead Nutrition and Health, Edge Hill University
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Professor of Public Health Policy, Deakin University
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Network and Research Manager: ARUA – UKRI GCRF FSNet Africa, University of Pretoria
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Adjunct lecturer and nutritionist, UNSW Sydney
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Associate Professor, Melbourne School of Population and Global Health, The University of Melbourne
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Associate Professor in Biology and Biomedical Science, Aston University
