School of Health Sciences
Swinburne University of Technology
Margaret Murray, PhD
Senior Lecturer Nutrition
School of Health Sciences
Swinburne University of Technology
I am an educator, researcher and dietitian.
I'm passionate about delivering authentic and engaging education to improve the health of the population and planet. This passion comes to life in my teaching in the Bachelor of Nutrition at Swinburne University of Technology.
As a researcher, I'm highly experienced in coordinating human clinical studies for investigating bioactive compounds in foods for the benefit of human health. I'm also interested in research for improving education, as well as nutrition in food systems and public health.
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Photo by Vitaly Gariev on Unsplash
Is it true foods with a short ingredient list are healthier? A nutrition expert explains
At the end of a long day, who has time to check the detailed nutrition information on every single product they toss into their shopping basket?
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To eat healthily, some people prefer to stick to a simple rule: choose products with a short ingredient list. The idea is foods with just a few ingredients are less processed, more “natural” and therefore healthy.
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But is this always the case? Here’s what the length of an ingredient list can and can’t tell you about nutrition – and what else to look for.
