Many processed foods strip carbs of their natural fibers. Eating foods with an ideal total carbohydrate-to-fiber ratio can help with weight management and improve overall health.
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Articles on Nutrition
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AI chatbots can make a major contribution but we need to consider people with allergies.
Overseas experiences suggests a targeted system using smart cards for buying fruit and vegetables would be more effective than broad-brush changes to the tax system.
Some people swear by it, while others don’t bother. But what does the evidence say about washing rice, and when should you do it?
The Paleo Diet is popular, but research has yet to substantiate its purported health benefits. As evolutionary anthropologists, here’s why we think it’s time to leave the Paleo Diet in the past.
Using simple behavioural science models can help programmes to understand people’s lives and how to design nutrition interventions that directly benefit them.
Here’s what the new WHO guidelines mean for people who have switched to artificial sweeteners for health reasons.
Deciding what to eat can be mentally taxing, especially when you are not feeling well. But, our diet plays a role in preventing and managing poor health, including COVID.
Healthy eating campaigns tend to put forward images of nutritious foods. But science shows there is a more effective and counterintuitive way of steering people away from junk food.
Both at home and in schools, food can become a powerful tool to empower young people to take climate action, which can lead to reduced climate anxiety and increased feelings of hope for the future.
Coronation Quiche may be fit for a king. But with a few tweaks, can be made to suit your budget. Hint: store-bought pastry is cheaper.
From soup and semolina to Jamie’s school dinners: the changing face of school meals in the UK.
Ozempic uses semaglutide to mimic the role of a hormone naturally produced by the body to create feelings of fullness. Certain foods can do the same thing.
Research shows the key to changing your diet is focusing on changing eating habits and food behaviours, one at a time.
Although lots of parents consider family mealtimes important, they may also dread the planning and preparation involved.
A drop in food prices might immediately address the lack of economic access to food but will not address the root causes of food insecurity.
Australia’s food labelling system is under-performing. Here’s how we can make it more effective.
The negative effects of conflict on human capital – particularly nutrition, health and education – are larger than commonly thought.
Pulses are important for many reasons. They are packed with nutrition, resilient and crucial for achieving food security in Africa.
‘Ultra-processed’ is not just another term for junk food. It has been shown to be bad for the body and the planet – and it can be tricky to identify.
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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Visiting Academic, Aston Medical School, Aston University
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Adjunct Senior Lecturer, Nutrition, Dietetics & Food Innovation - School of Health Sciences, UNSW Sydney
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Lecturer, Southern Cross 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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Programme Lead Nutrition and Health, Edge Hill University
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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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Adjunct lecturer and nutritionist, UNSW Sydney
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Associate Professor in Biology and Biomedical Science, Aston University
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Associate Professor, Melbourne School of Population and Global Health, The University of Melbourne
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NHMRC Emerging Leadership Fellow and Senior Research Fellow at the Institute for Physical Activity and Nutrition, Deakin University
