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The pattern and quantity of insulin required for high-protein high-fat (HPHF) meals is not well understood. This study aimed to determine the amount and delivery pattern of insulin required to maintain euglycemia for 5 hours after consuming a HPHF meal compared with a low-protein low-fat (LPLF) meal.

To compare meal-time glycaemia in adults with type 1 diabetes mellitus managed with multiple daily injections vs. insulin pump therapy, using self-monitoring blood glucose, following diabetes education.

Food marketing exposure has the potential to influence children's dietary behaviours and health status, however, few studies have identified how 'obesogenic' the outdoor food marketing environment is along public transport (bus and/or train) or walking routes that children take to school.

Food environments are significant drivers of obesity and diet-related diseases, making them key targets for interventions that support healthier food choices. The role of Local Government Authorities is pivotal in shaping community food environments. 

Summer holidays are nearly over, and with that, the never-ending requests for snacks that seem to come all day, every day.

The first Australian study to evaluate the nutritional content of Kids’ Menus at restaurants and cafés has found the overwhelming majority are unhealthy.

Nutrition is important during the COVID-19 pandemic because it can provide both physical and mental health benefits.

Maternal resistant starch consumption was differentially associated with infant phenotypes, with reduced risk of infant wheeze, but increased risk of eczema

Findings suggest Australian supermarket CSR policies are not likely to adequately contribute to improving population diets or sustainability of food systems

Globally and even in high-income countries where a balanced diet is generally accessible, an inadequate maternal micronutrient status is common