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Supporting information

We’ve compiled a list of resources for those who want to dedicate more time and continue to explore the science of food as medicine.


Food and Agriculture Organisation (FAO)

Australian Dietary Guidelines

Australian Guide to Healthy Eating

Australiasian Society of Clinical Immunology and Allergy - Allergy prevention


Dietitians Association of Australia (DAA)

Association for Nutrition

Nutrition Society of Australia

BDA The Association of UK Dietitians

Nutrition Australia

National Eating Disorders Association

National Centre for Eating Disorders

The National Eating Disorders Collaboration (NEDC)

Centre for Genetics Education

Australian Bureau of Statistics: Australian Health Survey

National Office of Dietary Supplements


National Geographic - What the World Eats

Associations between food and beverage groups and major diet-related chronic diseases: an exhaustive review of pooled/meta-analyses and systematic reviews

The Conversation: Orthorexia nervosa: when righteous eating becomes an obsession

Nutrient Reference Values (Australia)

United States Department of Agriculture, National Agricultural Library


Antioxidants: Beyond the Hype

Bristol Stool Chart

Glycaemic Index

Role of micronutrients in the periconceptional period

Coeliac disease

Should foods or nutrients be the focus of guidelines to promote healthful eating?
Green, H. Should foods or nutrients be the focus of guidelines to promote healthful eating?, Nutrition Bulletin, 40, 296–302

Food addiction and foods
Pursey K, Stanwell P, Collins C, Burrows T. Foods and dietary profiles associated with ‘food addiction’ in young adults. Addicitve Behaviours Reports. 2015;2:41-8.

Fiber and Prebiotics: Mechanisms and Health Benefits
Slavin.J, Fiber and Prebiotics: Mechanisms and Health Benefits, Nutrients 2013, 5, 1417-1435

Obesity and Appetite Control
Suzuki K, Jayasena CN, Bloom SR. Obesity and appetite control. Exp Diabetes Res 2012;2012:824305.


Understanding Nutrition (Australia and New Zealand Edition)
Whitney.E, et al, Second Edition 2014

Food: A Culinary History
Edited by Jean-Louis Flandrin and Massimo Montanari 1999

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