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.
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.