‘Life-saving’ bindis and iron fish: original health ideas for poorer countries

Healthcare products for developing world markets need to be simple, scalable and culturally appropriate to work

Healthy eating tips for busy, tired public service workers

Stressful jobs, long hours and shift work can negatively impact on diet and fitness. But eating better and exercising more can aid sleep and boost energy levels

Should your employer discourage junk food at work?

With so many of our daily calories eaten at work, employers are belatedly realising the importance of diet for health, wellbeing and productivity

Nine ways to tackle obesity and undernutrition

With 45% of countries struggling to address undernutrition and obesity, our panel suggests ways to tackle the ‘double burden’

Employers pledge support to improve workers’ health

Businesses are starting to recognise their public health role, with almost 400 signing up to a Department of Health ‘responsibility deal’

Live Q&A: Can we tackle undernutrition and obesity at the same time?

With obesity on the rise in developing countries, what needs to be done to tackle the double burden of malnutrition? Join the panel on Thursday 14 May, 1–3pm BST to discuss. Sponsored by Gain

Coalition ‘derailed programme to save lives by reducing salt in food’

Ending Food Standards Agency’s nutrition responsibility slowed progress in cutting deaths and new targets gave industry too much power, health experts say

Pseudoscience and strawberries: ‘wellness’ gurus should carry a health warning

The blogger Belle Gibson has been exposed as a fraud – but the internet is still awash with others like her, pushing unsubstantiated nutritional advice

Some shop-bought sandwiches more calorific than burgers

Lunch items from Pret a Manger, Caffè Nero, Marks & Spencer and Asda among those found to contain high levels of fat and sugar

What’s next on the menu for school dinners?

Jamie Oliver ended the reign of Turkey Twizzlers in school canteens a decade ago. Journalist Matthew Jenkin explores how mealtimes and food’s provenance are the next hot topics