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Encouraging children to eat vegetables

Read more about the projects we are working on to get children eating more vegetables

Encouraging children to eat more vegetables

A five year national initiative to encourage children to eat more vegetables

VegEze app

Can Australia’s vegetable intake be boosted with an innovative app. We challenged Australian's to take part in a 21-day challenge to improve their diet.

Kids become ‘food adventurers’ in new veggie program from CSIRO

A new program from CSIRO, Australia’s national science agency, is using science to encourage primary school kids to eat more veggies.

Nutrition research

With our specialist knowledge of how foods, extracts and nutrients impact gut, cardio-metabolic and brain health, we can develop and scientifically substantiate nutrition solutions resulting in health and economic benefits for Australians

More about our nutrition research capabilities

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.

Converting food waste

Food currently lost or wasted throughout the production and consumption cycle can be converted into nutritious and tasty foods.

Aquatic foods in healthy and sustainable diets

We are analysing how aquatic foods could further contribute to healthy and sustainable diets around the world.

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.

BARLEYmax

A wholegrain developed by CSIRO has superior health benefits that can help combat cardiovascular disease, Type 2 diabetes and colorectal cancer.

Making sustainable foods and ingredients

Our scientists work with Australian industry to sustainably transform raw food materials into new, tasty and high quality everyday food products and ingredients for Australian and export markets.

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.

Nutrition and food fact sheets

Cholesterol facts

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

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.

Food handling

This fact sheet helps you avoid problems when buying and storing food.

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.

Egg quality

This fact sheet is to help consumers and those who keep backyard hens. It provides simple steps to avoid the risk of getting food poisoning from egg dishes, explains what to look for when assessing the freshness of eggs and how best to store them to maintain freshness.

Further areas of interest