Variety is key to helping children form preferences for vegetables, according to a new study published in the Journal of Nutrition Education and Behavior
Teacher training followed by classroom education with information, activities, and emotional support improves lifestyles in teachers and students, according to research presented at ESC Congress 2019 together with the World Congress of Cardiology. The study suggests that knowledge alone is insufficient to change behaviour.
Researchers have uncovered a crucial link between dietary zinc intake and protection against Streptococcus pneumoniae, the primary bacterial cause of pneumonia.
From not being able to cook to not liking the taste of vegetables – a new study from the University of East Anglia reveals why young men are not eating their ‘five-a-day’.
Results from a new study suggest that red meat consumption may increase the risk of breast cancer, whereas poultry consumption may be protective against breast cancer risk. The findings are published in the International Journal of Cancer.
A relaxation of UK industry regulation of salt content in food has been linked with 9,900 additional cases of cardiovascular disease, and 1,500 cases of stomach cancer.