Monash Nutrition in Mount Waverley, Victoria | Nutritionist

Monash Nutrition

Locality: Mount Waverley, Victoria

Phone: +61 3 9902 4270

Address: Be Active Sleep Eat Facility, Level 1, 264 Ferntree Gully Road, Notting Hill 3168 Mount Waverley, VIC, Australia

Website: www.monash.edu/medicine/scs/nutrition

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25.01.2022 Although vitamins have been well-defined and characterised, there are a large number of plant-derived compounds in the diet that may impact health, but arent classified as vitamins. For this class, often referred to as phytochemicals, a variety of terms are used. Terms such as phytonutrient, phytochemical, polyphenol, bioactive, and nutraceutical are used widely and loosely - often being added as a casual hashtag at the end of an Instagram post. But the use of different terminology to describe the same substances can cause a lot of confusion! On our blog, we explore each of these terms with our Department head Professor Gary Williamson and provide a quick guide on what each term means. https://bit.ly/3dXn6me

24.01.2022 Despite the fact that type 2 diabetes disproportionately affects the Chinese community, the current literature and national guidelines on facilitating diabetes self-management have been largely based on Western literature. Enter Dr Tammie Choi - an accredited dietitian and diabetes researcher whose mission is to create a new diabetes education paradigm for Chinese-Australians - where family and community is a central theme. Culturally this is most relevant for the Chinese who see their family and community as a unit. Read more about how shes turning the tide with the Not scared of sugar program at: http://monashnutrition.blogspot.com//not-scared-of-sugar-a

24.01.2022 The Australian Government Department of Health has released a 30-minute training module to help keep you and your clients safe during COVID-19, which is particularly relevant for those in our community working on the frontline in various settings among our community. This training is for care workers across all health care settings, including: - Hospitals... - Primary care - Aged care (both in residential aged care facilities or with visiting carers at home, including cleaners and cooks) - Disability (both in residential/shared care facilities or part-time carers in peoples homes, including cleaners and cooks) - Allied health - Aboriginal Community Controlled Health Services - Pharmacies - Dental practices, including dentists, nurses, cleaners and receptionists For more information and to register your interest via: https://bit.ly/2x8K7Sm

22.01.2022 COVID-19 has brought a new, and not so nice experience to many Australians - food insecurity. Around the nation, families and individuals who have never experienced food insecurity are now facing empty supermarket shelves resulting from weeks of panic buying. This experience is unfortunately not new for far too many Australians, with COVID19 exacerbating food insecurity in this already disadvantaged and vulnerable group. Through a historical lens, The Conversation explores how Australian's have approached food insecurity in the past. https://bit.ly/2K8FcE9 #COVID19

21.01.2022 If you've been reading our blog or attending Dietitians Australia conference then you will know that hospital foodservice is one area that can become more environmentally sustainable. However, we know that hospital foodservice has a long way to go to become truly environmentally sustainable. Researchers from Monash Nutrition spoke with 46 individuals at operational and management levels responsible for policy, purchasing, production, onsite plating and delivery, and waste di...sposal at three hospitals in Victoria. They asked three questions what are the current sustainable practices; what are their barriers and enablers; and what do they recommend for change? Read more on our blog http://monashnutrition.blogspot.com//the-next-step-towards Photo by Jasmin Sessler on Unsplash

20.01.2022 In May Eat Well Tasmania surveyed Tasmanians to find out what has changed if anything, about their eating, cooking and shopping since the start of COVID19. The results are fascinating and provide wonderful insight into how Tasmanians behaviours have changed. How do these results compare to your experiences around food and COVID19? Eat Well Tasmania is a statewide non-government organisation which champions healthy eating and promotes opportunities to eat healthy Tasmanian grown, produced and value-added food. https://bit.ly/2z4Lym0

20.01.2022 Tune in on Friday 30th to hear our very own Dr Ricardo Costa from Monash University Nutrition & Exercise Clinic present findings on his world-leading research on the effects of a low and high FODMAP diet on exercise-induced GI syndrome. Some of us had a sneak preview today and the findings are very interesting!

20.01.2022 Congratulations to Dr Barbara Cardoso who is the recipient of the inaugural Andrew Ramsden Monash Health Translation Precinct ECR Collaborative Award for her work in a collaborative project to investigate whether selenium, a naturally occurring trace element with anti-inflammatory and antioxidant properties, can prevent cognitive impairment associated with schizophrenia in a mouse model. On receiving the award, Barbar explained that it "is a great opportunity for cross-collab...oration to further explore the impact of a dietary component in schizophrenia. Barbara is conducting this research with Dr Anna Schroeder from the Department of Psychiatry at Monash University (a joint recipient of the award). Read more via: https://bit.ly/3dlWISt #ChangeIt Monash University

19.01.2022 Have you seen the NEW VicHealth resource hub for the health promotion community during COVID19? It includes health messaging and operational resources. In the midst of the coronavirus pandemic, it is now more critical than ever to support the health and wellbeing of our communities. This information hub is for use by health promotion organisations and practitioners. It will be regularly updated with key messages and resources that you can use to communicate with your audie...nces. It also includes downloadable social media graphics that you can use. NOTE: This is a living page, with regular updates making it a great resource to come back to. https://bit.ly/2UGwz9O

19.01.2022 Our students have created a fantastic podcast The Next Bite. Listen to their interview with Monash Nutrition staff member Dr Zoe Davidson.

19.01.2022 Important announcement for the Accredited Practising Dietitians (APD's) and allied health professionals in our community. The Australian Government Department of Health is holding a COVID19 update webinar today at 2:30 - 3:00 pm AEST. A panel of experts will answer participants questions. Please tag any APD's or allied health professionals who could benefit from attending.... Pannel includes: - Professor Michael Kidd (Deputy Chief Medical Officer) - Dr Nick Coatsworth (Deputy Chief Medical Officer) - Penny Shakespeare (Deputy Secretary) *Thanks Dietitians Association of Australia for sharing.

19.01.2022 People working within hospital systems such as foodservice staff, nurses, dietitians as well as managers share a vision for sustainable foodservices however there are many barriers in practice to moving towards change. Currently there is a lack of research which focuses on the distribution, preparation, waste management stages as well as studies which test whole system strategies that cover a range of food supply chain stages. Regardless of setting, we can realise much opport...unity for change if we consider the impacts of our food at all the stages that happened before it ended up on a persons plate. If we are able to work towards more environmentally sustainable foodservice in hospitals, not only will it benefit the environment and long term human health, hospitals will be able to position themselves as leaders against environmental degradation and climate change.https://bit.ly/2yP1Hvt See more

18.01.2022 The 2020 Global Nutrition Report has just been released and is a must-read for anyone involved in nutrition, dietetics and the food system. The report looks beyond global and national patterns, revealing significant inequalities in nutrition outcomes within countries and populations. Based on the best-available data, in-depth analysis and expert opinion rooted in evidence, the report identifies critical actions to achieve nutrition equity. Everyone deserves access to healthy, affordable food and quality nutrition care. The need for more equitable, resilient and sustainable food and health systems has never been more urgent. https://bit.ly/35Tfc9C

17.01.2022 ICYMI: The Dietitians Association of Australia have made available two webinars on private practice and COVID-19 for its members. Here, members are able to catch up on the COVID-19 discussion and listen to advise from the DAA Robert Hunt and President Tara Diversi. Members can access the webinars here https://bit.ly/2UKLOgA

16.01.2022 Environmental degradation and climate change are amongst the biggest and most pressing issues our world faces today. All parts of the food system are affected by and contribute to these issues. Hospitals are key players in food systems, feeding thousands of patients every single day. But what is the impact of this on the environment, what can be done to reduce these impacts, and what are the perspectives of those that work in this system on the relationship between hospital foodservices and environmental sustainability? We explore these issues on the blog with PhD candidate Stefanie Carino. https://bit.ly/3aQkMvg

15.01.2022 If they go ahead amid the Coronavirus, the 2020 Tokyo Olympics this year will be performed under soaring temperatures with sky-high humidity expected. Exertional heat-stress is a key factor for the development and magnitude of exercise-induced gastrointestinal syndrome. While Olympic coaches have been preparing their athletes for this environment for two years now, the effect on their health and performance should not be underestimated, especially for those competing in event...s lasting more than 30 minutes. Monash researchers, Dr Alan McCubbin (lead author), Dr Ricardo Costa and Stephanie Gaskell from the Department of Nutrition, Dietetics and Food, and Dr Joanne Caldwell Odgers from the Department of Physiology have contributed to the Sports Dietitians Australia's position statement which explores the physiological effects of exertional heat stress and its effects on performance and health. It also covers assessment techniques and strategies. The position statement, that features in Monash University Lens, covers team sports, endurance and ultra-endurance sports, junior and adolescent athletes, travel and para-sports. Access the Lens article via https://bit.ly/2UkujF0 See more

15.01.2022 ICYMI: #MonashOpenDay is this weekend! Here's a sneak peek of 'A Taste of Nutrition Science' with A/Prof @MaxineBonham our course convenor for the Bachelor of #Nutrition #Science Learn more about what #ATAR you need to gain entry into our @MonashUni course... Understand what you will be studying as 2021 Monash University student in our Bachelor of Nutrition Science Learn more about our #innovative teaching and learning facilities Learn more about what it means to be a Monash Nutrition Science student in a course that is accredited by Association for Nutrition. We are the first course in Australia with this accreditation! Our staff will available to #livechat with you across the weekend (29-31 Aug) at our Nutrition Science and Dietetics booth in the Monash Medicine, Nursing and Health Sciences Exhibition hall. Visit https://monash.edu/open-day# for all the details.

14.01.2022 Health inequity and food insecurity for Aboriginal and Torres Strait Islander Peoples living in remote Australian communities are inextricably linked. In a move to support communities, we worked in partnership with ALPA ( The Arnhem Land Progress Aboriginal Corp) and our research collaborators to implement the Healthy Stores 2020 strategy. Working alongside the community, ALPA, ALPA board and store directors of ALPA managed stores, the strategy focused on reducing the merchan...dising (display and promotion) of unhealthy food/drinks and four food categories: sugar, sugar-sweetened beverages, sweet biscuits and confectionery. The aim is to create retail store environments where people can choose what they want to eat, without being led by the marketing of unhealthy food/drinks. The strategy was highly successful, with the results, recently published in The Lancet Planetary Health, speaking for themselves. The volume of sugar purchased plummeted. In 12 weeks across 10 stores, 1.8 tonnes less free sugar was purchased through foods and drinks. That’s equivalent to the weight of a large car. Retailers had no loss of performance. ALPA has worked with all stores they operate to implement Healthy Stores 2020. The strategy is now part of the ALPA Health and Nutrition policy. Our collaborators on this project include: Menzies School of Health Research, The University of Queensland, University of South Australia, Dalhousie University, Deakin University Institute For Health Transformation, University of Waterloo. Learn more at the study website https://www.monash.edu/medicine/healthy-stores-2020 Read the full paper: https://doi.org/10.1016/S2542-5196(20)30202-3

13.01.2022 Can drinking a lot of water, gargling with warm water and salt or vinegar eliminate Coronavirus? What about drinking lemon in hot water, or other home remedies? Can coronavirus spread through food? Many people have asked what they can do to boost their immune system and theres no shortage of misinformed influencers and scam artists happy to answer that question. See what the experts at The Conversation have to say about these questions. We all know that misinformation relating to nutrition has the potential to be dangerous, but in the case of Coronavirus, it could be deadly. *Important: Information is changing rapidly, please follow local guidelines and the World Health Organization (WHO). https://bit.ly/33KlirO

13.01.2022 Early life nutrition can have a profound impact on future health outcomes, which is why we developed our Paediatric Nutrition online course for dietitians and healthcare professionals. The six-week program explores tools to assess growth; the nutrient requirements of children; breastfeeding, formula and the transition to solids; eating patterns and influences on eating for toddlers, children and adolescents; and under and over nutrition. The course has been prepared by our team of paediatric nutrition experts alongside those from Monash Children's Hospital and Royal Children's Hospital, Brisbane. Course starts April 6th. #ChangeIt For more information visit: https://bit.ly/2UqJmNm

13.01.2022 What does #health mean to you? We were fortunate enough to speak with Aboriginal and Torres Strait Islander people about exploring their health communication online and how #socialmedia might influence behaviour. Our research team led by Yorta Yorta man Troy Walker had a yarn with 18 young adults from regional and metropolitan Victoria on a private Facebook group and in their local Aboriginal community-controlled health organisations. They found that family and community; an ...emphasis on mental health and physical activity; and peers and online champions were major influences on health behaviours. Learn more Troy's work as part of the NHMRC funded Communicating Health project on our blog: http://monashnutrition.blogspot.com//what-is-healthy-where

12.01.2022 When you Google dietitian, the majority of images show a young, white, female posing alone with food. Research by Jorja Collins and Judi Porter in the Journal of Human Nutrition and Dietetic found the image of dietitians on the internet does not paint a true and complete picture of the profession. We analysed the images you get when you Google dietitian. They show: 90% female 77% 26-39 years... 89% Caucasian 78% work setting unclear 78% posing with food 31% with medical equipment 41% with lab coat This does not represent reality. Read a summary on our blog https://monashnutrition.blogspot.com//what-does-dietitian- Citation: Porter J. & Collins J. (2020) Do images of dietitians on the internet reflect the profession?. J Hum Nutr Diet. https://doi.org/10.1111/jhn.12793 Photo by Jason Briscoe on Unsplash

12.01.2022 Improving sustainability is important at @Monash.University. Our Department's Green Eggs & Ham Sustainability team are competing against 57 other teams at Monash Uni as part of the global Green Impact program. This years tasks look a little different to previous years, with many adapted to WFM conditions. Staff have been encouraged to get some indoor plants , choose eco-friendly cleaning items , turn off their monitors when not in use , install solar, join the meat-f...ree Monday movement, opt for walking or cycling for local errands, amongst many other tasks. What have you been doing to lighten your carbon footprint during these past few months? https://www.monash.edu/campus-sustainability//green-impact2

11.01.2022 Though there is widespread agreement that our food systems are unsustainable, however identifying ways to change and improve them is difficult - with the task in front of us often feeling like a never-ending, uphill battle. Food systems are without a doubt complex and offer several entry points for change. Yet, even when these opportunities for change have been identified, they often lack public acceptance and may not be politically feasible. Until now, policymakers, non-gove...rnmental organizations, civil society leaders and other actors have not currently had a holistic tool to enable visualisation of their own national food systems. This new food systems dashboard provides the ability to understand the interconnections across multiple sectors, perform comparisons with other countries, identify key challenges and prioritise actions. The Food Systems Dashboard is a new tool that aims to describe global, regional and national food systems; to assess the challenges for improving diets, nutrition and health; and to guide its users to set priorities and decide on actions. Explore the dashboard here: https://bit.ly/2ALyMt2 Read more about the dashboard via NNaturehttps://go.nature.com/3eZMeZ5

11.01.2022 Scroll through social media and you'll see a number of posts of immune-boosting smoothies and plant-based lattes being touted for their ability to prevent and treat COVID19. A new paper from BMJ Nutrition, Prevention & Health has evaluated the current evidence base relating to immunonutrition, with a particular focus on respiratory viruses. They note that within the nutrition sector that there is already a promising body of evidence studying inter-relationships between cert...ain nutrients and immune competence. This interrelationship may potentially be an important player in helping the body to deal with the coronavirus, especially among elders. Evidence for vitamins C, D and zinc and their roles in preventing pneumonia and respiratory infections (vitamins C and D) and reinforcing immunity (zinc) appears to look particularly promising. The authors note however that ongoing research within this important field is urgently needed. https://bit.ly/3amMNcA

11.01.2022 As we stare guiltily at the reusable coffee cup relegated to the kitchen cupboard, we are faced with a situation where COVID19 has well and truly challenged those of us who are trying to reduce our waste. The sustainability-conscious now find themselves with cupboards stocked with plastic bottles of hand sanitiser, disposable wipes and takeaway food containers. The latter is particularly interesting, with many people purchasing take away from their favourite restaurants, rath...er than eating in (without the plastic waste). We'd love to know - have you experienced an increase in your plastic usage? How have businesses you engage with responded (are any using sustainable packaging?). The Conversation explores why this is happening and what you can do about it. https://bit.ly/35jm4wK

10.01.2022 Listen again to A/Prof Maxine Bonham talk to Dr Shane Huntington on Einstein A Go-Go on Triple R - 3RRR 102.7FM about the SWIFT Study, a world-first study trialling weight-loss interventions in night shift workers. According to the Australian Bureau of Statistics, shift workers make up 16% of the Australian workforce - this equates to 1.4 million people. Given the heightened risk of developing chronic lifestyle conditions, and the associated social and economic impacts, deter...mining what can be done to optimise the health of shift workers is necessary. Addressing the type of food our shift workers consume and when they consume it may be one of these solutions and is the focus of Maxine and her team's research. Key messages: Losing weight is challenging, but for shift workers, it is more difficult Sleeping and eating out of synch with your body clock is associated with an increased risk of obesity and diseases such as heart disease and diabetes Maxine's study aims to identify an effective weight loss strategy that is flexible and takes into account the challenges associated with working shifts Listen, starts at 47:20 https://www.rrr.org.au//12235-einstein-a-go-go-28-june-2020 Learn more about Maxine's research in our blog http://monashnutrition.blogspot.com//shift-work-and-carboh Learn more about the SWIFT Study and share with shift-workers https://www.monash.edu/medicine/swiftstudy

09.01.2022 Did you know completing our suite of Food as Medicine courses for healthcare professionals is a pathway for entry to the International Academy of Nutrition Educators (IANE)? If you are a healthcare professional who engages in discussions regarding nutrition with your patients, you may be interested in learning more about the NNEdPro Global Centre for Nutrition and Health and the IANE https://www.nnedpro.org.uk/iane

08.01.2022 RESEARCH UPDATE: Accessing food and nutrition information via the internet is popular, being the second most accessed area of science news on social media. User-generated content has enabled anyone with the internet the ability to have a voice and influence others. This can lead to online subject experts with no formal training or education providing information and advice, and with nutrition and food information being so popular this may increase the spread of misinformati...on. Our latest research aims to explore nutrition information-seeking behaviours of learners in a nutrition-focused Massive Open Online Course (MOOC); where they source nutrition information, who provides it, and how they use the information they find. Utilising a multi-method approach this research identified the internet as a major source of nutrition information, and the most common vocational background of the providers was tertiary educated without clear nutrition expertise. Nutrition professionals (Dietitians and Nutritionists) only made up a small proportion (5%) of the providers vocational backgrounds. This research also observed people using nutrition information source from social media to learn, share and teach. This research is important for nutrition professionals as it helps provide a clearer picture of the nutrition information-seeking behaviours of the public, which is paramount for providing sound nutrition advice that is sought out by the public. Stay tuned for our blog that will further explore these findings. Access the publication in Nutrients here: http://bit.ly/33mBEGU

08.01.2022 Recently on our blog we spoke about the role of hospitals in the food system and moving towards sustainable hospital food service. Dietitians, given their clinical and foodservice roles, are well positioned to advocate for change towards environmentally sustainable foodservices in hospitals, and work with those involved in making decisions within hospitals. This could include a range of sustainable practices such as: - Increase in local food procurement - Introduction of f...ood growing gardens on site at hospitals - Redesign menus to increase appropriate vegetarian and vegan options - Reduction in food packaging - Meal ordering closer to meal time consumption - Increase in mealtime assistance for patient feeding - Quality improvement projects to reduce nutrition supplement wastage - Repurposing untouched food waste - Monitoring of food waste and sharing of results with staff - Food waste used to produce compost - Policy development for managing food waste - Patient education that incorporate aspects of sustainable food and diets - Formation of sustainability groups in hospitals supported by leadership - Professional development opportunities for dietitians, foodservice personnel, managers to learn the importance of sustainable food - Local environmental sustainability forums to share successes and learnings from failures - Wed love to hear from the dietitians in our community who are working in hospitals or similar settings. Are you working towards any of these types of sustainable practices? See more

07.01.2022 Congratulations A/Prof Julie Brimblecombe on being awarded the Deans Award for Excellence in Research for Economic and Social Impact from Monash Medicine, Nursing and Health Sciences Learn more about Julie and her team's work http://ow.ly/tk0150Bwbd5

06.01.2022 Given the abundance of conversations on social media and plethora of gluten-free products readily available, it's quite surprising to that of the approximately 1 in 70 Australians who have coeliac disease, 80% don't know it. While most medical professionals will be familiar with the more well-known symptoms of ceoliac disease (e.g. irritable bowel), not everyone displays these - contributing to the low diagnosis rate. Being coeliac is more than just a fad. Left untreated it ...can cause chronic ill health and lead to liver disease, osteoporosis, other autoimmune illnesses and cancer. This year, the Coeliac Australia Coeliac Awareness Week is working hard to help our health and medical professionals better understand ceoliac disease, its symptoms and how to help those navigate this disease. We'd love to hear from our community - what are some of the biggest challenges you've faced around working with patients or other health professionals around ceoliac disease, its diagnosis and this relatively new gluten-free world? http://bit.ly/2Qnimfv

06.01.2022 It's International Women's Day. Acknowledging that an equal world is an enabled world is becoming increasingly important. With this in mind, the Department wishes to celebrate the individuals of all genders who have contributed to the scientific community, nutrition research and dietetics this year! We would like to hear from our community about what a gender-equal world means to you. Let us know in the comments #EachforEqual #IWD2020

05.01.2022 When you Google ‘dietitian’, the majority of images show a young, white, female posing alone with food. Research by Jorja Collins and Judi Porter in the Journal of Human Nutrition and Dietetic found the image of dietitians on the internet does not paint a true and complete picture of the profession. We analysed the images you get when you Google ‘dietitian’. They show: 90% female 77% 26-39 years... 89% Caucasian 78% work setting unclear 78% posing with food 31% with medical equipment 41% with lab coat This does not represent reality. Read a summary on our blog https://monashnutrition.blogspot.com//what-does-dietitian- Citation: Porter J. & Collins J. (2020) Do images of dietitians on the internet reflect the profession?. J Hum Nutr Diet. https://doi.org/10.1111/jhn.12793 Photo by Jason Briscoe on Unsplash

04.01.2022 With the Olympics just around the corner, so is the change in seasons. This years Olympics are set to see soaring temperatures and high humidity levels - increasing the risk of performance deterioration and poor health outcomes. In preparation for the Tokyo Olympics experts have come together to release the Sports Dietitians Australia position statement on nutrition for exercise in hot environments. The position statement featured in Monash University Lens brings together res...earchers and practitioners from sports medicine, thermal physiology, and sports dietetics, including Monash researchers Dr Alan McCubbin (lead author), Dr Ricardo Costa and Stephanie Gaskell from the Department of Nutrition, Dietetics and Food, and Dr Joanne Caldwell Odgers from the Department of Physiology. Read more about how our athletes will be approaching Tokyo 2020 via http://bit.ly/2veGpFX #ChangeIt See more

04.01.2022 Whats the difference between a phytonutrient and a phytochemical? Does it matter? These terms are being used interchangeably - with some of the most common misuse being seen on social media and online blogs. With these terms often thrown about interchangeably, it might seem like these terms really do have the same meaning - but they dont. It would be akin to using Vitamin C and Vitamin E interchangeably - you just wouldnt because they are not one and the same. Check out our blog featuring our Department head Professor Gary Williamson for a quick reference guide on some of the newest terms used to describe plant-derived food compounds. http://bit.ly/2PYeXn4

04.01.2022 Visualise this: all food starts off on a farm, grown by farmers, requiring intensive amounts of water and land, then harvested, washed, processed and transported for retail, often across very large distances. A central production kitchen purchases these raw ingredients, and a team of chefs and cooks bulk produce large volumes of meals. Meals are vacuum-sealed in large bags or trays and transported to an array of different hospitals. Once the mealtime is over, the foodservice ...staff collect the trays and any packaging and leftover food is sent to landfill. To add to this, the amount of wasted food on a patients plate ranges from 6-42%! This represents an average of 447g plate waste per patient per day, which means that for an average 500-bed hospital, 1564kg of food waste is produced in one week (or 81,354kg in a year). We explore the sustainability of hospital food systems and food service on the blog with PhD candidate Stefanie Carino. https://bit.ly/2VdLwR5 See more

03.01.2022 With our Melbourne-based research labs re-opening, we are pleased to announce that we are re-commencing our world-first study trialling weight-loss interventions in night shift workers. This study is focused on finding a suitable diet plan for weight loss in shift workers, who have little choice but to eat and work at night. Please note that our research-labs and researchers will be following strict COVID-19 protocols to ensure participant health and safety. ... https://bit.ly/2YEA69e

03.01.2022 Shift work - long nights, sleeping during the day and chronic disruptions to circadian rhythms. The life of a shift worker means food is often consumed throughout the evening and overnight when most of us would usually be relaxing on the couch or sound asleep. Shift workers, like many of our healthcare workers, have an increased risk of chronic lifestyle (namely metabolic) conditions including type 2 diabetes and cardiovascular disease, which may be partly driven by eating be...haviours. In this publication in Clinical Nutrition, through a cross over study, we investigated the glycaemic response at night and if it was improved after eating a high protein meal compared with a standard meal. We found that: Blood glucose is elevated at night compared to in the morning after eating the same meal. A meal higher in protein and lower in carbohydrate reduced night hyperglycaemia. Insulin responses at night were similar after a high protein and standard meal. There are currently 50 days' free access to the article via: https://bit.ly/2yXvDW0 You can also explore this research on our blog where we discuss the impact of nutrition choices on the health outcomes of shift workers, discussing the opportunity to improve health outcomes through food choices. http://bit.ly/2PeSnZF

01.01.2022 We are deeply saddened that panic buying in capital city supermarkets has caused shortages in some of the nations most remote and vulnerable communities, where thousands of Indigenous Australians have been told to stay put to minimise their risk of catching COVID-19. One store owner explained that In 20 years Ive not seen the shelves in the condition they are in. Not even in flooding. Were ordering but not enough is coming. We cant even get the basic stuff out to them. ... We have been working closely with ALPA (Arnhem Land Progress Aboriginal Corporation) for some time now exploring and co-designing community-based interventions to work towards improved health outcomes centred around food supply and nutrition. We are now faced with a situation where communities are unable to obtain even the most basic supplies, making it far more difficult for store owners to implement some of the approaches we have been working on together. https://bit.ly/3e3lck5

01.01.2022 Health #miscommunication is becoming increasingly prevalent across #socialmedia platforms, particularly amongst social media influencers who are often paid to promote certain supplements or health products. In her Honours year, researcher Eva Jenkins began to explore the importance of credibility and authenticity when assessing online information. Eva’s scoping review assessed 25 studies to determine the factors influencing the credibility of social media content. Following on from the review, Eva conducted a survey of 152 young adults to explore the authenticity and trustworthiness of #Nutrition Professionals and Social Media Influencers. Read about these findings on our blog: https://monashnutrition.blogspot.com//authenticity-and-cre