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Research
Variability in paediatric outcomes within wealthy countriesOverall rates of preterm birth have remained fairly static over the last two decades, inequalities between Aboriginal & non-Aboriginal infants have increased
Research
Indigenous Australian Health and Culture: An Introduction for Nursing and Midwifery StudentsHere we map the impact of colonization on the lives of Aboriginal women, their health and wellbeing
Research
Aboriginal practitioners speak out: contextualising child protection interventionsThis paper reports on how the summit was designed and on some of the ideas and concerns that emerged within this dialogical space of cooperative inquiry.
Research
Patterns trends and increasing disparities in mortality for Aboriginal and non-Aboriginal infants born in Western Australia 1980-2001: population database studySince there are known disparities between Aboriginal and non-Aboriginal populations in Australia, trends in infant mortality rates can be used to assess the...
This research project was part of the broader Ngulluk Koolunga Ngulluk Koort (Our Children, Our Heart) five-year (2016 to 2020) project.
News & Events
Triple triumph for The Kids at 2025 Premier’s Science AwardsThree researchers from The Kids Research Institute Australia were recognised as being among Western Australia’s brightest and most innovative scientific minds at last night’s 24th Premier's Science Awards.
Research
WA Aboriginal Health Knowledge NetworkA Network comprised of four regional sites to facilitate key medical, research and training activities undertaken in partnership with Aboriginal communities.
Research
Vitamin D content of wild-caught traditional foods collected on Nyoongar Country in Western AustraliaLow vitamin D status and intake are prevalent among the Australian population, including Aboriginal and Torres Strait Islander peoples. We hypothesised that some traditional foods could contain vitamin D, and measured vitamin D in foods from Nyoongar Country, Western Australia. Samples of kangaroo, emu, squid/calamari and lobster/crayfish were collected and prepared by Aboriginal people using traditional and contemporary methods.