Nutrition Resources
Nutrition Resources
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‘BeanTok’: Evidence-Based Considerations for Health Professionals
‘BeanTok’, a TikTok trend promoting up to two cups of beans daily, offers health professionals a chance to reinforce the benefits of legumes, while emphasising moderation. Nutritional Profile and Evidence-Based…
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Fibremaxxing: The Social Media Trend That’s Mostly Backed by Science
Protein-packed products may be dominating the shelves and health conversations, but a new trend is quietly picking up steam: fibremaxxing. Popularised on social media, this trend encourages people to intentionally…
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What’s the Difference Between Legumes, Pulses and Beans? And Why It’s Worth Eating More! On Nutrition Science Bites with Professor Clare Collins
In this episode of Nutrition Science Bites, Prof Clare Collins and Ilyse Jones discuss the differences between legumes, pulses, and beans and why they are a great source of nutrients,…
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Sustainability & Pulses
Pulses, also known as legumes, are a group of plant-based foods that include lentils, chickpeas, beans, and peas. They are an excellent source of protein, fibre, and a range of…
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Dietary Fibre: The Digestive health star
Dietary Fibre is the indigestible part of plant foods that are resistant to digestion and absorption in the small intestine1. Dietary fibre promotes beneficial physiological effects such as laxation, reduction…
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Peanuts
Peanuts (Arachis hypogaea) or “groundnuts” as they are commonly referred to, belong to the bean and legume family. Unlike tree nuts that grow above the ground, peanuts grow below the…
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Is plant-based meat all it’s cracked up to be?
Plant-based meats are booming on supermarket shelves, with our latest Australian-first study showing that the category has grown a massive five-fold in number – up 429% – since just 2015.…
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Whole Grain Registered Products
A clear and simple way to identify and choose better whole grain foods is to look for products which state: “Contains whole grain” “High in whole grain” “Very high in…
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Recommended Amount of Legumes
The Australian Dietary Guidelines were revised in February 2013 and continue to encourage Australians to eat legumes such as beans, lentils and chickpeas as part of a healthy diet. The…
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Legumes and chronic disease
Evidence of the health benefits of legumes builds The science supporting the health benefits of legumes is stacking up with two large intervention studies indicating the importance of eating legumes…
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Legumes Cooking Tips
Dried Legumes Many people think dried legumes are hard to prepare and need hours of soaking and boiling before you can use them. This just isn’t true as there is…
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Legumes and Cardiovascular Disease
People who eat legumes are less likely to develop heart disease. Results from the US-based study NHANES indicates that legume consumption four or more times a week is associated with…
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Legumes and Cancer
A growing body of evidence from large population studies and comprehensive reviews indicates legumes may have a protective effect against bowel, breast, lung and prostate cancers. Colorectal Cancer In 2011,…
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Legumes and Fibre
Legumes are a source of all three recognised forms of dietary fibre – soluble fibre, insoluble fibre and resistant starch – which are responsible for many of the protective effects…
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Legumes and Nutrition
Legumes provide a range of essential nutrients including protein, carbohydrates, dietary fibre, minerals and vitamins. They are: An economical dietary source of good quality protein and are higher in protein…
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Grains and Weight Management
Of the developed nations, Australia is one of the most overweight, with more than 60% of adults and one in four children overweight or obese. The prevalence of overweight and…
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Grains and Diabetes
Diabetes is Australia’s fastest growing chronic health problem and accounts for 10.5% of all deaths in Australia. In 2017-18, total number of Australians with diagnosed diabetes was 1.2 million people,…