We developed a healthy lunchbox program. Here, we provide parents with ideas for swapping unhealthy foods kids might like to healthier ones comparable on cost, taste, texture and preparation time.
Articles on Fruit and vegetables
Displaying 21 - 40 of 54 articles
Pandemic border restrictions are keeping seasonal crop pickers from the Pacific out of New Zealand. Would adapting the quarantine system help?
The vitamin could also protect against sarcopenia, which affects more than 50 million people globally.
A gardening supply shortage during the pandemic showed our ill-preparedness to grow our own food. Permanent backyard veggie gardens can help us survive the next crisis, and provide everyday benefits.
Charred plant remains from one of the oldest archaeological sites reveal that the first Australians ate a varied - and sometimes labour-intensive - diet.
Have you recently harvested a big fruit from your garden? Here an expert’s tips on how to go from jumbo to gargantuan with your tomatoes.
A seasonal diet could reconnect people with nature’s rhythms.
To understand how healthy a food is, we often look at fats and proteins, vitamins and minerals. But this approach overlooks one property that’s a key part of a food’s health potential – its structure.
People often avoid fruit juice due to its sugar content and low fibre, but it still contains lots of good chemicals our bodies need.
Supermarkets and farms have acted to ensure they discard fewer “ugly” and “wonky” fruit and vegetables. However, the bulk of the problem lies with households.
Could we eat our way to better mental health?
Obesity and malnutrition now coexist across sub-Saharan Africa thanks to a transition to Western diets. “Gamifying” nutrition programs can help nudge youth towards healthier eating patterns.
Antioxidants are meant to be good for us, but not all antioxidants are equal.
Global food system issues can be traced to colonial history. It’s time food production became more sustainable so that it meets the needs of people - equally.
Is it best to chop your salad vegies? What’s good in theory doesn’t always make much difference in practice, as the science tells us.
Upping your intake of vegetables and fruits can do more than just reduce your risk of heart disease, diabetes and cancer – it could also help you breathe easier.
Tiny versions of leafy green vegetables and herbs have made it from restaurant tables to the home kitchen. But are these microgreens healthier for you than regular greens?
A new study links 10-a-day with living longer but that’s not the full picture.
By tweaking the prices of foods and drinks, to make healthy options more affordable relative to the less healthy products, we can influence what people will buy.
When we compared the risk of early death between vegetarians and non-vegetarians while controlling for a range of other factors, we did not find any statistical difference.
Top contributors
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Research Fellow in Environmental Change, University of Sheffield
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Professor of Nutritional Epidemiology, University of East Anglia
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Honorary Associate Professor, University of Leicester
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Senior Lecturer, Nutrition and Food Science, Australian Catholic University
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Senior Lecturer in Public Health, Anglia Ruskin University
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Professor (Food Science & Human Nutrition), Singapore Institute of Technology
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Assistant Professor in Nutrition & Dietetics, University of Canberra
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Associate Professor, Deakin University
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Professor, School of Health Sciences, University of Newcastle
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Research Fellow in Analytical Chemistry, Deakin University
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Senior Lecturer Sustainable Design, Lancaster University
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Senior Lecturer in Nutrition and Dietetics, University of Wollongong
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Senior Lecturer, University of East London
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Senior Fellow, Faculty of Medicine, Dentistry and Health Sciences, The University of Melbourne
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Professor of Nursing, The University of Melbourne