Providing food to patients in primary care settings may aid weight loss
Providing food as an intervention to patients in GP and community clinics may help support weight loss a Griffith University study has found Continua la lettura
Study links nutritional supplementation taken preconception and in pregnancy to a reduced risk of preterm birth
Increasing evidence suggests that a mother’s nutritional status at the onset of pregnancy has an important influence on the growth and development of her baby, and that a good nutritional status during pregnancy may help reduce the risk of pregnancy complications Continua la lettura
L’olio di oliva – I parte
L’Italia è tra i Paesi principali produttori mondiali di olio d’oliva, dove il patrimonio olivicolo è stimato essere pari a circa 150 milioni Continua la lettura
Regolamento di esecuzione (UE) 519/2021
Regolamento di esecuzione (UE) 519/2021 del 24 marzo 2021 recante modifica del Regolamento di esecuzione (UE) 1375/2015 per quanto riguarda Continua la lettura
Clarity needed in classification systems for processed foods
Current food classification systems for processed foods lack consistency and consensus often leading to confusion and debate even amongst Continua la lettura
Seafloor nutrient vital in global food chain
The findings, led by the University, show that iron – an essential nutrient for microscopic marine algae known as phytoplankton Continua la lettura
Eating processed meat could increase dementia risk
Scientists from the University’s Nutritional Epidemiology Group used data from 500,000 people, discovering that consuming a 25g serving Continua la lettura
Regolamento (UE) 468/2021
Regolamento (UE) 468/2021 del 18 marzo 2021 che modifica l’allegato III del Regolamento (CE) 1925/2006 del per quanto riguarda le specie botaniche contenenti derivati dell’idrossiantracene. Continua la lettura
