When it comes to helping protect animals, restore forests and promote the sustainable use of ecosystems, the University of the Sunshine Coast is proving to be among the best in the world.
A large systematic review of studies has shown eating herbs and spices daily can lower blood pressure and reduce the risk of cardiovascular diseases such as heart attack and stroke.
The University of the Sunshine Coast has topped Queensland in a major global ranking that measures impact on sustainability standards set by the United Nations.
For two days each week, Zara Nance works with the Dolphins NRL team, as their only sports dietitian; during the rest of the working week, she is based at UniSC as a lecturer and clinical educator, working to establish a state-of-the-art sports nutrition clinic at UniSC’s Moreton Bay campus.
Five years of UniSC-led research into the pesky problem of picky eating by children suggests that therapists should focus more on empowering parents to ease family angst at the dinner table.
An international student who chose the University of the Sunshine Coast for its sustainability credentials has now been named an Australasian leader for her green endeavours.
Corey Linton left Year 12 unsure of his future, only knowing he had a passion for helping people, an interest in food and an offer to study a Bachelor of Dietetics at UniSC.
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