Nutrition Research

This category contains 15 posts

From passion to profession … PhD student Neha Rathi shares her story

Find out more about Neha’s research journey in this video. The Snapshots of My Life… I was raised in the mesmerising little city of Kolkata, simmering with culture and seasoned with traditions served with a dash of the contemporary and a hint of the ultramodern. My childhood memories of my mother cooking ignited within me … Continue reading

How are sleep and good nutrition linked?

Dr Dominque Condo, a lecturer in nutrition and dietetics, Accredited Practising Dietitian and Accredited Sports Dietitian at Geelong Cats football club, talks about the latest research for Sleep Awareness Week. Dr Condo, along with colleagues at Deakin University, Associate Professor Brad Aisbett and Dr Severine Lamon, reviewed the evidence linking the potential effects of sleep … Continue reading

Interested in a career in research? Dr Katherine Livingstone shares her research pathway

Dr Katherine Livingstone is an Alfred Deakin Postdoctoral Research Fellow in the Institute of Physical Activity and Nutrition (IPAN) at Deakin University. Watch a video of Katherine sharing her “Research Pathway in a Minute” here. Life before PhD When I was 8 my family and I moved to The Netherlands, where I lived until I … Continue reading

Can multivitamins combat stress?

To take a multivitamin or not to take a multivitamin? That is the question. In recent years there have been mixed messages around whether it is worthwhile for healthy people to take additional dietary supplements. Dietitians tend to advocate a diet filled with fruits and vegetables before reaching for the supplement bottle. Medical clinicians have … Continue reading

People with ‘obesity gene’ can still lose weight

“No matter how much I diet or exercise, I can’t seem to shift the weight!” Sound familiar? Let’s be honest, we all know someone who’s blamed their genes for not being able to lose weight. However, new research published in the BMJ shows that having the risk version of the FTO gene (the gene which has … Continue reading

Tackling Australia’s big fat problem

Overweight and obesity are highly prevalent across the globe and Australia is no exception. In Australia 63% of adults and 25% of children are overweight or obese and these rates have increased substantially over the past 20 years. According to the OECD, Australia is fifth in the list of advanced countries with the most overweight or obese populations in the … Continue reading

Iron nutrition in vulnerable population groups in Australia

Iron deficiency is the most common nutrient deficiency and a major public health problem worldwide. Young children and women of childbearing age are at particular risk as their dietary iron intakes are often insufficient to support increased physiological requirements during rapid growth in children, and during menstruation and pregnancy in women. Iron is important for … Continue reading

‘You are what your mother ate’: the new frontier of epigenetics

How our environment influences our genes, sometimes for generations into the future, is one of the hot new frontiers in nutrition research. The field is called epigenetics and in this blog post Dr Phil Parker gives his insights into evolving research. Epigenetics describes chemical factors that affect the expression of DNA that makes up our … Continue reading

Improving eating behaviours among low-income women and their families

Using the supermarket as the research lab, a behaviour change program aimed at improving nutrition attitudes and behaviours amongst low-income women has proven a success. Led by Professor Kylie Ball, researchers within the Centre for Physical Activity and Nutrition Research ( C-PAN ) recently completed a randomised controlled trial of a supermarket-based intervention research program, … Continue reading

Fat taste linked to obesity

Could the a link between food and obesity be right on the tip of our tongue? When food is eaten, nutrients (fats, carbohydrates, and salt) or their digestive products (fatty acids, sugars, and sodium) are ‘sensed’ by specialised receptor cells within the mouth and in the gastrointestinal (GI) tract. These interactions lead to taste perceptions … Continue reading

Latest Tweets