If you're trying to keep the weight off, you may want to rethink working night shifts.
The CSIRO reviewed the eating habits of over 90,000 Australians and established five diet personalities.
Patients on the plant-based diet no longer required medication, and experienced other benefits.
Over the next several decades, population ageing is projected to have major implications for Australia, including health and wellbeing.
Lainie Lynch is improving the nutritional profile of people living with dementia through a food service model based on the internationally awarded Butterfly household care model, pioneered by Dr David Sheard, founder of Dementia Care Matters in the UK.
With over 40 years of sterile manufacturing experience, Biological Therapies is a TGA-licensed facility that produces the highest grade products under the strict PIC/S Code of GMP.
Flinders Private Hospital Adelaide and Healthscope Campbelltown Private Hospital are among a host of Australian hospitals enjoying cracking success in the kitchen with reduced contamination risks, as well as reduced overhead costs in preparation and cooking time.
Sally McCray is the recipient of the 2017 Dietitians Association of Australia (DAA) President’s Award for Innovation for her research and implementation of 'room service', a five-star inspired food service model for hospitals.
Today we're living longer and healthier lives than ever before, but research shows that undernutrition is common among older people with 44% of elderly Australians at risk.
Portion sizes for Australia's most commonly consumed junk foods have increased significantly over the past 20 years.
Made with 100% real sustainably grown potatoes, sourced fresh from the field, nothing but pure potato goes into MAGGI Natural Mashed Potato.
Textured Concept Foods (TCF), a manufacturer of pureed foods for those with swallowing difficulties, has been recognised in a new book celebrating Australia's top 50 innovators in food manufacturing.
Australian food manufacturer SPC Ardmona, manufacturer of SPC ProVital, is committed to providing delicious, nutritious and expertly formulated products designed to address specific health requirements and support Australia's ageing population.
It is well recognised that residents of aged-care facilities are at high risk of weight loss, with the prevalence of malnutrition in the residential aged-care setting ranging from 40–70%.
Dr Elizabeth Marsden, Consultant Physician, Nambour Emergency Department (ED), saw a need for a new model to better support older people and residential aged care residents presenting to ED and the health professionals managing their care.