Fish farms feed millions of people around the world, but they also consume a lot of fish that are dried or ground up to make aquafeed. Researchers are developing more sustainable alternatives.
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Articles on Nutrition
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People worried about gaining weight over the holidays may try to estimate how many calories are in the foods they put on their plates. But it’s not as easy as it looks.
Food security emerged as a major issue for women nearing the end of their lives in Malawi.
Here’s all the things you need to know about the mighty egg.
For centuries Native Americans intercropped corn, beans and squash because the plants thrived together. A new initiative is measuring health and social benefits from reuniting the “three sisters.”
Our bodies need fuel both for exercise and recovery.
The oils in fish are excellent buffers against disease. Why don’t we eat more fish?
After nearly ten years and 25,000 urine samples, scientists have finally proven that flavanols can reduce blood pressure.
School food programs should be key elements of governments’ COVID-19 responses. In planning these, the relationships that are part of providing food matter.
There are so many milk alternatives these days, but it can be difficult to tell how beneficial they might be for our health. So we asked a dietitian to run through the main options.
Many of us don’t get an adequate amount of nutrients.
There is no clear delineation of roles and responsibilities relating to the integration of clean water, sanitation, safe hygiene and nutritional status.
The constraints of COVID-19 can act as a catalyst to eat more thoughtfully and, perhaps, eat better.
Australian official guidelines need to reflect culturally safe dietary advice or risk worsening Indigenous people’s health.
The food industry’s tactics are designed to reduce the likelihood of the government adopting global recommendations to tackle obesity.
South Africans have experienced significant shocks to their livelihoods, and the threat of hunger presents a major concern for health, political and social stability.
A new UN report shows that hunger and food insecurity are rising worldwide. The COVID-19 pandemic is adding to this trend, but is not the major driver.
Duckweed is the perfect space food: small, fast-growing and nutritious. By studying how light levels changed the production of radiation-fighting antioxidants, researchers made it even better.
We found less than half of all eligible foods carried health star ratings, and those that did were skewed towards foods with higher ratings. It’s time to make ratings mandatory.
Fast-food restaurants can be comforting places, but when they saturate communities, they crowd out healthy food sources and leave residents less nourished.
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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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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Accredited Practising Dietitian and 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
