Calcium, potassium, arsenic. What the periodic table tells us about life, death and dental work.
Articles on Nutrition
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Research in leading medical journals about what and how to feed school-aged children remains disconnected from the complex realities of family life and the political forces that shape it.
Here’s how to keep your gut happy and your energy up while on holiday – so you can make the most of every moment.
Research shows how social media is flooded with unrealistic content about family meals. This can add to frustrations parents may already feel around feeding kids.
If you’re feeling extra hungry while breastfeeding, there’s a good reason for it. Your body needs more nutrients to support milk production.
A quarter of baby food shelf space is now pouches but their convenience may come at a cost to babies’ health.
Starvation causes both physiological and psychological stress.
While instant noodles offer comfort and familiarity, their nutritional profile has room for improvement. You can upgrade your bowl with a few easy additions.
While it can work as a good rule of thumb, there’s more to nutrition than just the number of ingredients.
Protein is in the spotlight, but social media claims and bold food labels don’t tell the whole story. How much do you really need? Can you overdo it? And what’s the best source of protein?
Everyone’s putting protein in everything. But is more always better? Let’s weigh it up (and put the whey down).
From gummies promising to eradicate cellulite to brain-boosting powders, supplements are big business. But the science is often shaky.
Adults should aim for around 30g of fibre a day. Double that amount and the results could spell trouble.
Knowledge, awareness and hands-on experience with 3D-printed foods could influence consumer attitudes.
From kale to carrots here’s what your body really needs – and why you might want to rethink your relationship with liver.
These foods make up one-third of kids’ daily energy intake.
The latest entries in New Zealand’s food composition database reflect the nation’s growing ethnic diversity and rising demand for plant-based options and allergen-friendly foods.
New research has found that thousands of University of Western Cape students can’t afford healthy campus food, and end up eating non-nutritious meals.
Research shows that the effects of ultra-processed foods can accumulate over time, adding to the risk of heart attack, stroke and other serious health issues, even for healthy people.
Parents and teachers in a southern Ontario survey conducted in the city of Hamilton and Peel Region spoke about their desires for an equitable and inclusive school food program.
Top contributors
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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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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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Associate Professor of Gastroenterology, School of Medicine, University of Washington
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Programme Lead Nutrition and Health, Edge Hill University
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Clinical Trials Director, Department of Endocrinology, RPA Hospital, University of Sydney
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Professor of Genetic Epidemiology, King's College London