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.
New year, new you. Now is the time to practise gratitude and give yourself permission to slow down, writes Deanna Copland.
If you have indulged that sweet tooth over Christmas and have decided to give up sweets as a result, Jordan Gaines Lewis tells what you can expect over the next 40 days.
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.
Creating and serving a ‘‘long lunch’’ for more than 20 people is a challenge Bachelor of Culinary Arts second-year students relished last week. They tell Rebecca Fox about the experience.
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.
Raw baking enthusiast Hannah Mellsop, of Real Rad Food, is excited about sharing her knowledge when she visits Dunedin next month. She tells Rebecca Fox about her food journey.
Cabbages can be one of the most maligned vegetables to cross our tables but are also one of the most versatile.
Food producers are forever playing catch-up with food fraudsters - and the problem is growing, US expert Shaun Kennedy tells Andrea Fox.
Cook and health coach Jamalia Edwards is joining the Fresh team of columnists. She tells Rebecca Fox how a major health challenge forced her to look at how she ate.
October is New Zealand Cheese Month, so it is fitting that a course designed to help train those who sell cheese is being rolled out by Otago Polytechnic. Rebecca Fox reports.
The Restaurant Association has highlighted the ''critical importance'' of hospitality staff understanding medical conditions after Auckland restaurant staff confronted a diabetic diner.
Generally speaking, ultra-processed foods are high energy and lower in nutrients. They are cheap and tasty and easy.