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.
The Merrychef e2s advanced cooking oven is simple to use and suitable for smaller spaces.
Andrew Thomson from Think ST Solutions discusses how your organisation can better comply with food safety standards.
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.
Australia has among the highest food allergy rates in the world. To reduce allergy risk, experts recommend giving infants peanuts and eggs before they turn one.
Reduce the environmental footprint of your institutional foodservice with these sustainable ideas.
A third of adolescents hospitalised with anorexia nervosa are within a healthy weight range, prompting calls to redefine the disease's diagnosis criteria.
Children who are given antibiotics or antacids in their first two years of life are more likely to become obese during their childhood.
A new study found that almost 3% of commonly purchased food items that were labelled 'gluten-free' contained gluten.
Bulla has extended its 2 L Nut Free Ice Cream into its 100 mL Ice Cream Cup foodservice range for use across hospitals and aged-care facilities.