Female athletes are at increased risk of not eating enough. If energy intake is too low to meet training needs, there can be severe consequences for exercise performance, muscles and health.
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Articles on Nutrition
Displaying 61 - 80 of 616 articles
Nurturing your gut microbiome can go hand in hand with nurturing your social community, with health benefits all around.
Functional foods − which should not be confused with ‘superfoods’ − possess specific components that contribute to better health.
Twenty-five years of research show what it takes to fuel wildland firefighters through an average day, and the toll the long seasonal work takes on their bodies.
Most of us are vaguely aware we shouldn’t eat too much red meat, but why? And does the type of meat make a difference?
Some foods can affect how well your lungs function, how often you have asthma attacks and how well your puffer works. Here’s what to eat if you have asthma.
Failing to understand what communities consider important greatly diminishes the responsiveness of policies to the actual needs of individuals.
Australian of the year Taryn Brumfitt has called for doctors to avoid raising the issue of weight in consultations about other matters. We asked the experts if they should – or not.
Fermented foods are a key component of west African cuisine. Making them safer for consumption should be a priority.
There are lots of other ingredients you can use to make foods puff and rise, give your meal a rich taste, or to hold together ingredients.
Ketone drinks are getting a lot of attention among sports people. Here’s what the evidence shows.
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.
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.
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
