Using data collected as part of the most recent National Nutrition Survey (2011-12) the Australian Bureau of Statistics (ABS) has published a comprehensive comparison of Australians usual food intakes and…
By Felicity Curtain, Accredited Practising Dietitian A Mediterranean eating pattern has long been heralded as the diet of all diets: seemingly unrestrictive, uncomplicated in rules and with strong credentials for…
The Department of Health has released the Healthy Weight Guide (the Guide). The Guide consists of a website as well as supporting resources that have been developed to help Australians achieve…
By Julie Christy, Accredited Practising Dietitian As Australia faces an ageing population, addressing health issues associated with ageing is becoming increasingly important. While most older Australians may understand they should…
Some people are calling for low-carbohydrate diets to be recommended for people with diabetes but what does the evidence show? Dr Alan Barclay APD, GI Foundation Chief Scientific Officer, looks…
By Felicity Curtain, Accredited Practising Dietitian With 99 percent of the body’s calcium found within our bones, the well-known link between calcium-rich foods and strong bones is understandable. But calcium…
Leading researchers of whole grain intake recently proposed a set of best practice recommendations for other researchers to use when studying the effect of whole grain intake on health. This…
To help keep our immune system on track this winter, many of us would benefit from taking a closer look at our lunch box or dinner plate before reaching for…
While life expectancies have never been higher so too are rates of chronic diseases, resulting in large number of people living for many years with disease. Type 2 diabetes, heart…
By Dr Jane Varney and Dr Jane Muir, Monash University Maintaining a healthy balance of good and bad bacteria in your gut? The human gut is home to trillions of…
By Dr Alison Hill PhD, APD and Assoc Prof Alison Coates PhD, RNutr, University of South Australia Pulses are part of the legume family, the most common varieties being dried…
Key messages There is reasonable level of evidence from 13 observational studies for an association between diets high in whole grains and lower levels of the inflammatory marker CRP. There…
The 2014 Australian Grains & Legumes Consumption & Attitudinal Study is a nationally representative survey to track consumption and to understand Australians’ attitudes towards grain foods and legumes.
By Professor Peter Williams, Honorary Professorial Fellow at University of Wollongong and Adjunct Professor of Nutrition and Dietetics at the University of Canberra Breakfast cereal eaters are more likely to…
The Code of Practice for Whole Grain Ingredient Content Claims (Code) was successfully launched by GLNC in July 2013. The Code provides guidance for the food industry for consistent messages…
Whole grains are nutrition powerhouses containing over 26 nutrients and bioactive substances including dietary fibres, vitamins, minerals, and a range of protective phytonutrients. Studies have shown that adults and children…
According to preliminary results of a nationally representative survey conducted by GLNC the majority of Australians, 75 per cent, may be putting their health at risk by not eating the…
FODMAPs refer to a group of small chained carbohydrates which are poorly absorbed in the small intestine and so pass into the large intestine where they are fermented by gut…
