It may come as a surprise that many older people suffer from malnutrition. Charmian Smith talks to Dr Sue MacDonell, of the human nutrition department at the University of Otago.
Charmian Smith talks to Prof Rachael Taylor about her research into children, sleep and the risk of obesity.
Carbohydrates have had a bad press recently. However, we shouldn’t be afraid of carbs, Dr Bernard Venn tells Charmian Smith.
Most of us don't realise people go hungry in NZ. We don't know how many because there hasn't been a survey for a decade, since the 2008-09 nutrition survey, according to Katharine Cresswell Riol.
Generally speaking, ultra-processed foods are high energy and lower in nutrients. They are cheap and tasty and easy.
Consumers want food that tastes fresher, is safe, and has a long shelf life, so manufacturers are exploring new processing methods to achieve these goals, Otago University's Phil Bremer says.
The paleo diet has become popular over the past 20 years. It's supposedly based on what our Stone Age ancestors may have eaten before they developed agriculture, but is it really what it seems?
Many people are aiming to reduce their meat and dairy intake as we realise their harmful environmental and health effects, writes Charmian Smith.
When people find themselves putting on weight after dieting they blame themselves, rather than realising that diets don’t work in the long term, says Otago Uni's Associate Prof Caroline Horwarth.
The Garden to Table trust believes every child in New Zealand needs to have the skills to grow, cook and enjoy fresh fruit and vegetables. Charmian Smith learns how they are doing it.
Paleo, keto, Atkins, fasting - these are just some of the many trendy weight-loss diets at present. Charmian Smith talks to nutritionist Rachel Brown about how they work and the rebound effect.
Mention food packaging and some people's hackles rise over unnecessary layers of plastic or other wrappings.
It's nearly time for the summer break - lazy days at beaches, baches or camping, with barbecues, picnics and lots of food shared with family and friends.
Knowing what's in food, its nutrients, where it comes from, as well as having basic skills to prepare it is necessary to function healthily and sustainably in today's world, writes Charmian Smith.
Halfway between east and west, Europe and North Africa, Sicily is described as the crossroads of the Mediterranean, so it’s not surprising that numerous peoples have washed up on its shores. Almost...
I was reading the small print on a carton of milk recently. It claimed to have ''no added permeate'' and because it was ''less processed'' it claimed it had ''more goodness''.
Meat and milk from animals grown on farms may well be a thing of the past for many people when the new products of cellular agriculture come on stream in an estimated four or five years, Charmian Smith writes.
Californian chef Samin Nosrat had a childhood obsession about NZ, so when she was invited to speak about her best-selling book at the Wellington Writers and Readers' festival recently, she jumped at the chance.