For most of us, there is no benefit in consuming protein above the recommended level.
Articles on Healthy eating
Displaying 1 - 20 of 130 articles
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?
Not getting enough fibre can lead to constipation, haemorrhoids and boost your risk of heart disease, type 2 diabetes, and bowel cancer.
While natural approaches to raising GLP-1 are not as potent as medications, they provide a drug-free approach to weight loss and healthy eating.
Knowing how many calories a food contains has become a familiar part of eating. But it may muddy rather than clarify a person’s understanding of how healthy that food is.
What’s actually happening in your body when you eat an entire cucumber? Two dietitians explain.
Fibre can help prevent overeating and lower your type 2 diabetes risk. But even if you think you eat lots of veggies, you might still not be getting enough fibre.
New policy requiring front-of-package nutrition symbols aims to guide consumers toward healthier food choices by highlighting foods high in sodium, sugars or saturated fats.
Grapefruit juice, a health food staple, can interact with statins, rheumatoid arthritis drugs and psoriasis treatments.
Just as calls for health-care reform often focus on improving services, Canadians have the right to expect better outcomes from agricultural policies.
There is a trade-off between the level of personalisation we want, and the amount of data we are willing to give.
The Plymouth fish finger project will boost the amount of locally caught fish that makes it into the city’s supply chain rather than leaving the city to be eaten elsewhere.
High-fat, sugar-rich and salty foods are just so enjoyable to eat. And it’s not only you who thinks so – we’ve evolved that way.
Suspicion around monosodium glutamate persists. But there is no evidence MSG is harmful, and a sprinkle in your cooking may boost its flavour while reducing your sodium intake.
A tool was needed to understand what drives people’s food choices in emerging economies.
Navigating healthy vegetarian options on a menu can be trickier than making plant-based meals at home.
These five foods rate highly on the nutrient-rich foods index and on cost, meaning they represent good value for money when it comes to buying nutritious food.
What happens when food delivery gets even faster and easier?
Top contributors
-
Professor of Community Health and Wellbeing, The University of Queensland
-
Accredited Practising Dietitian and Lecturer, Southern Cross University
-
Laureate Professor in Nutrition and Dietetics, University of Newcastle
-
Professor of Health Psychology, University of Surrey
-
Co-Director, Global Centre for Preventive Health and Nutrition, Deakin University
-
Programme Lead Nutrition and Health, Edge Hill University
-
Lecturer in Nutritional Sciences, King's College London
-
Registered Dietitian, Research Fellow, University of Guelph
-
Accredited Practising Dietitian, PhD Candidate, Casual Academic | Culinary nutrition & adolescent wellbeing, The University of Queensland
-
Research Fellow with the Grow&Go Toolbox, The University of Queensland
-
Associate Professor of Applied Nutrition, Department of Family Relations and Applied Nutrition, University of Guelph
-
Clinical Trials Director, Department of Endocrinology, RPA Hospital, University of Sydney
-
Senior Lecturer and Head of Course Nutrition, HealthWise Research Group Lead, Appleton Institute,, CQUniversity Australia
-
Professor of Health Sciences, Simon Fraser University
-
Professor, Public Health Policy, The University of Queensland
