Some people choose matcha as a heathy alternative to coffee. But if you have low iron, here’s what you need to know.
Articles on Nutrition
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Students in open, distance and e-learning institutions are under-researched when it comes to food insecurity.
A food scientist explains which foods will give you the best value protein for every $1 you spend – at a fraction of what you’d spend on ‘high protein’ bars.
Almost three in four Australian children drank sugar drinks every day in 1995. Now, it’s just one in four.
Food insecurity is widespread and shaped by disadvantage – and has serious health consequences.
Recent headlines suggested that pregnancy-like food cravings or aversions are a telltale sign of cancer. An oncologist explains.
The celebrity chef’s call to eat more fruit and veg might sound extreme, but science shows that the benefits don’t stop at five.
Processed foods vary greatly in their nutritional quality – and the number and type of food additives used to manufacture them.
For most of us, there is no benefit in consuming protein above the recommended level.
Beyond calories and vitamins, our food hides thousands of compounds. Scientists are only beginning to explore this ‘dark matter’.
Calcium, potassium, arsenic. What the periodic table tells us about life, death and dental work.
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?
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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Accredited Practising Dietitian and Lecturer, Southern Cross University
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Adjunct Senior Lecturer, Nutrition, Dietetics & Food Innovation - School of Health Sciences, UNSW Sydney
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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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Senior Lecturer, Nutrition, Swinburne University of Technology
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Programme Lead Nutrition and Health, Edge Hill University
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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, Melbourne School of Population and Global Health, The University of Melbourne
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Network and Research Manager: ARUA – UKRI GCRF FSNet Africa, University of Pretoria
