Babies do a lot of learning during mealtimes. Two speech pathologists explain how to introduce your little one to different textures and tastes.
Articles on Nutrition
Displaying 41 - 60 of 822 articles
Virtue-signaling and self-care help explain a popular new kind of splurge, even as American shoppers pull back elsewhere.
Cheap, quick and simple, this dish overcomes many barriers young people say stop them cooking at home. But what about the nutritional content?
Scientists have been quietly building a case that what you eat in midlife shapes your brain decades later. Here’s what the evidence actually shows.
Diets high in ultra-processed foods are linked to many serious diseases, but without recent nutritional surveys there are gaps in understanding the health impacts.
UK children are getting taller. The reason why reveals a troubling story about obesity, inequality and poverty.
Almond or cashew butter might sound fancier than plain old peanut butter. But you might be surprised to find which one’s better for you.
Teenagers with dysregulation disorders and from low-income families showed the strongest improvements in response to a treatment with micronutrients.
While genes do influence some food preferences, positive experiences can help make new tastes easier to swallow.
Every dollar spent on community health education through SNAP-ED saved an estimated $10.64 in Medicaid spending by the government before the program was shut down.
New research reveals a deepening crisis in prenatal health as geography and income increasingly dictate whether a mother can meet her basic nutritional needs.
New research shows intermittent fasting is no more effective for weight loss than receiving traditional dietary advice.
As GLP-1 medications surge in popularity, companies are selling tailored supplements. Science suggests most people do not need them.
In Australia, food labels can be hard to understand, let alone verify. So do we need an overhaul of our current health star rating system?
Many African food groups significantly reduce oxidative stress linked to type 2 diabetes and lower the production of inflammatory markers.
Is this potential superfood cream of the crop, or something that leaves a bitter aftertaste?
Red meat and dairy may be grabbing the headlines, but processed foods and sugary drinks remain the real drivers of chronic disease.
A new study looks at what parents want in school lunch programs. And how much they would be willing to pay to support them.
Social media and advertising is full of messages about what you should or shouldn’t eat. But making health and nutrition so black and white can do more harm than good.
A study links plant-based diets to lower odds of reaching 100 – but the result depends on age, weight and how plant-based diets are followed.
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Laureate Professor in Nutrition and Dietetics, University of Newcastle
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Professor of Community Health and Wellbeing, The University of Queensland
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Program Director of Nutrition and Food Sciences, Accredited Practising Dietitian, Adelaide University
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Accredited Practising Dietitian and Lecturer, Southern Cross University
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Senior Lecturer, Nutrition and Food Science, Australian Catholic University
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Honorary Associate Professor, University of Leicester
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Senior Lecturer, Nutrition, Swinburne University of Technology
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Associate Professor, Deakin University
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Senior Visiting Fellow, School of Medical Sciences, UNSW
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Associate Professor of Gastroenterology, School of Medicine, University of Washington
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Professor of Genetic Epidemiology, King's College London
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Professor of Public Health Policy, Deakin University
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Associate Professor, Institute for Physical Activity and Nutrition, Deakin University
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Clinical Trials Director, Department of Endocrinology, RPA Hospital, University of Sydney