The high levels of sugar, saturated fat, salt and kilojoules in many favourite products on supermarket shelves are potentially making us sick, with a possible "tsunami of dietary ill health" coming our way, researchers say.
Harnessing culinary skills to improve the quality of hospital food can deliver cost savings and better quality of care.
Eating a healthy diet rich in vitamin A may be a way to reduce skin cancer risk, research shows.
Over the past five years, Chefs On The Run has steadily increased its involvement with — and knowledge of — the Aged Care and Health Sector.
There is a huge potential for smartphone apps to support the services of private practice dietitians, especially young people.
People with high iron levels are less likely to have high cholesterol, according to a new study. But this is a double-edged sword.
Here's what you need to know about this year's Institute of Hospitality in Healthcare National Conference.
Regular exercise is healthy — but obsessive-compulsive exercise is frequently driven by an underlying eating disorder.
A diet low in fruit and vegetable consumption may account for millions of deaths from heart disease and strokes annually.
New Australian research has found that 2 in 3 patients do not tell their doctor what complementary medicines they are taking, creating interactions risks.
A new study finds that naturopathic treatment results in clinically significant benefits for a range of conditions, including cardiovascular disease and diabetes.
Andrew Thomson from Think ST Solutions discusses how your organisation can better comply with food safety standards.
The Merrychef e2s advanced cooking oven is simple to use and suitable for smaller spaces.
A limited study has found that chocolate may provide a simple dietary solution to the fatigue that plagues nine out of 10 multiple sclerosis sufferers.
A food management safety system is an investment, rather than a cost, and is essential to aged-care facilities to help avoid food poisoning incidents.