Encouraging children to eat vegetables
Encouraging children to eat more vegetables
A five year national initiative to encourage children to eat more vegetables
We’re boosting Australia’s vegetable intake with an innovative app. Try the VegEze app today and take the 21-day challenge to improve your diet.
Nutrition research projects
Reducing food waste
We're converting food otherwise lost from the supply chain to help boost our population's vegetable intake.
Wasabi composition anaysis
To gain a better understanding of wasabi's nutritional value, Shima Wasabi engaged the CSIRO's nutrition and health research team for their expertise in nutritional composition analysis.
Environmental impact of diets
We know a poor diet can have severe outcomes on our waistline but they can also have important impacts on the environment too.
Healthier prepared meals
Community Chef is a social enterprise that provides quality meals for people nutritionally at risk. The company collaborated with CSIRO and Food Innovation Australia (FIAL) to support the long-term food security and nutritional wellbeing of those most vulnerable in the community.
A wholegrain developed by CSIRO has superior health benefits that can help combat cardiovascular disease, Type 2 diabetes and colorectal cancer.
Converting food waste
Food currently lost or wasted throughout the production and consumption cycle can be converted into nutritious and tasty foods.
Making healthier foods
We research how the microscopic structure of food and how food is processed affect the quality of everyday food products. This work helps support the food industry develop an innovative and healthier supply of manufactured foods and ingredients to Australian consumers and export markets.
Nutrition and food fact sheets
Cholesterol is an essential type of fat that is carried in the blood – but too much of a certain type of cholesterol may increase your risk of developing heart disease. We asked our researchers to provide insight into cholesterol.
Resistant starch is important for supporting a healthy gut and can even help protect you against disease. But how much resistant starch should you be eating? And which foods are high in resistant starch? Our researchers provide insight into resistant starch.
Preservation of vegetables
It is now a relatively common practice to bottle vegetables and herbs and spices in either oil, vinegar or a mixture of both. This is done both commercially and domestically and, if there is no further treatment, products should be refrigerated at or below 5 °C. Always choose foods that are ripe but still firm and in good condition with no evidence of mould or insect damage.
Microwave oven safety
Successful microwave cooking depends on understanding the limitations as well as the benefits of this type of cooking.