Planning a vege patch for your healthcare facility? A few simple steps will ensure food safety.
A group of dietitians at the Royal Prince Alfred Hospital in Sydney investigate the effects of eMR2 on inter-professional communications.
New research has found that unless you're consuming more than 5 grams of salt a day — or 2.5 teaspoons — health risks are minimal.
The team at the Royal Brisbane and Women's Hospital have shown that it is possible to increase the nutritional intake of older people by 20%.
New research finds that eating oranges daily reduces the risk of developing macular degeneration by 60% in people aged over 50.
Hospital and aged-care food services must ensure they declare any use of the legume lupin, which has similar risk factors to peanuts.
To avoid exposing healthcare and aged-care patients with food allergies to risk, a robust risk management strategy should be integrated into your organisation's food safety program.
A diet rich in fish and legumes may help to delay natural menopause, but high dietary intake of refined carbs may help to hasten it.
Dietitian and author Ngaire Hobbins shuts down some old wives' tales surrounding the elderly and nutrition.
Supportive relationships, together with a carefully planned nutritional program, are important ingredients in a treatment plan that will help patients with anorexia nervosa recover, safely.
A high-protein diet significantly reduces the presence of amyloid beta, the precursor to Alzheimer's disease, reducing the risk of contracting the disease.
A new study by the Cancer Council NSW and the University of Newcastle has promising results for cancer survivors.
Poor communities and disaster zones will benefit from this new Australian discovery.
Food safety matters. So does the health of your customers and managing your risks.
Hospital foodservices represent one of the greatest sources of hospital waste. What can you do about it?