By Rachel Clark , Health Promotion Consultant, World Cancer Research Fund (WCRF) Rachel is a public health nutritionist who specialises in health promotion, education and engagement. She works with health professionals to increase awareness of the lifestyle-related...
Following on from our webinar on ’Ultra-processed foods and heart health’, we’ve pulled together some of the key resources and references discussed within the webinar. If you missed the live webinar, you can register to watch the recording. GUIDELINES AND REPORTS...
By Ursula Arens, Freelance Nutrition Writer Discussion about fortification of flour with folic acid is back in the media headlines. This is surprising. There is general agreement among nutrition experts that, the introduction of mandatory folic acid fortification into...
By Sue Baic MSc Registered Dietitian Do you ever feel frustrated by some of the confusing mixed messages and misinformation on diet and health that reach the public? If so, you aren’t alone – but how can nutrition professionals help counter this? Our input on...
By Alice English, Operations Manager, The Food Foundation The food system is one of the largest contributors to greenhouse gas emissions, accounting for more than a third of the annual total. Deforestation to create farmland – often for grazing and animal feed...
