| CONTACT: |
FoodWorks On-Line Ltd,
P.O. Box 32 418
Devonport,
Auckland,
New Zealand
 +64
9 445 3621
info@foodworks.co.nz |
|
 |
Copyright © 2000-2010 FoodWorks On-Line Limited, Auckland, New Zealand.
 Design
by FoodWorks |
|
|
|
| NEW ZEALAND NUTRITION
NEWS: |
 Diet targets pinch staple foods' salt
(26 Jun 10) Bacon and eggs for breakfast, that luxury of a lazy weekend, may
lose some of its salty tang under a scheme to prevent thousands of heart attacks
and strokes.
The Heart Foundation is negotiating with food manufacturers, including the makers
of bacon, ham and sausages, to encourage them to reduce the salt they add to
products.
This is in line with recommendations by an influential British health agency
and welcomed by New Zealand public health experts.
The UK's National Institute for Clinical Excellence, which usually
evaluates new drugs for taxpayer funding, called for salt intake to be slashed
to a maximum of 6g a day by 2015 and 3g by 2025.
It says this can be achieved in staged reductions that nobody's tastebuds will
notice.
New Zealanders swallow about 9g of salt a day; the recommended maximum here is
already 6g, although 4g is the suggested long-term goal.
Excess intake of salt - of which sodium is the harmful part - leads to increased
blood pressure, which increases the risk of heart attacks and strokes.
It has been estimated that reducing sodium intake by 25 per cent would prevent
nearly 1000 deaths a year from heart attack or stroke.
Seventy-five per cent of the sodium we eat comes from manufactured and pre-prepared
foods, 15 per cent we add at home, and 10 per cent occurs naturally in food.
Our biggest source of salt in manufactured food is bread, followed by processed
meats.
In a project started by the Heart Foundation in 2007, bakers and supermarkets
have reduced sodium to a maximum of 450mg for every 100g of bread - an average
cut of 15 per cent. More at NZ
Herald.
 Salt
reduction at heart of new agreement
(11 June 10)
Aligning efforts to reduce New Zealanders’ salt intake is at the heart of an agreement signed by The
New Zealand Food Safety Authority (NZFSA) and the Heart Foundation yesterday.
The parties have a long history of working together, but NZFSA chief executive Andrew
McKenzie says signing a Memorandum of Understanding (MoU) formalises the relationship and puts systems in place to help share information and avoid duplication of effort.
“Our organisations are both dedicated to improving the safety and suitability of the food supply and this agreement provides the framework for working together on common goals regarding salt reduction in the New Zealand food supply,” Andrew says.
New Zealanders’ salt intake is in excess of twice the recommended level - with around 80% of our intake coming from processed foods.
Heart Foundation executive director Tony Duncan says in recent years many New Zealand food companies have successfully collaborated with the Heart Foundation to reduce salt in their products.
“Our goal is to target the leading sources of salt in our diet and support and encourage food manufacturers to reduce salt within key food categories."
“This collaboration with NZFSA will lead to improved systems for gathering evidence and monitoring the health outcomes of this important work,” Tony says.
The New Zealand Total Diet Study, which NZFSA last conducted in 2003/04, estimated that the average New Zealander’s salt intake is in excess of twice the recommended level - with around 80% of our intake coming from processed foods.
NZFSA also shares information and resources with international agencies that are working to bring down their populations’ salt intake, such as Health Canada, the United Kingdom Food Standards Agency and the New South Wales Food Authority. When new insights are gained from these partnerships, NZFSA feeds these back to the Heart Foundation.
Dietary salt reduction is the first area of focus for NZFSA’s Nutrition Strategy: the other areas focus on essential nutrients, such as vitamin D, and dietary fats supporting NZFSA’s mandate to improve the safety and suitability of the food supply.
 Study
finds grass-fed cows produce healthier milk
(1 Jun 10)
New Zealand's livestock farmers may be able to cash in on new research into potential
health benefits of meat and milk from grass-fed animals, Federated Farmers says.
Cows fed on fresh grass produce milk with five times as much unsaturated fat
as cows fed on grain, said Federated Farmers dairy chairman, Lachlan
McKenzie.
"Lab-based research suggests these unsaturated fats, known as conjugated linoleic
acid (CLA), protect the heart and actually aid weight loss," he said. "It's also
great news for our beef farmers as grass-fed beef also contains higher concentrations
of CLA's".
Mr McKenzie was commenting on a new study from Harvard University's school of
public health which found that milk from grass-fed cows may be healthier than
milk from cows raised on feedlots.
Earlier studies in animals have suggested that CLAs can protect the heart, and
help in weight loss.
Hannia Campos of the Harvard School of Public Health in Boston and her colleagues
found, in a study of 4000 people, that people with the highest concentrations
of CLAs -- the top fifth among all participants -- had a 36 percent lower risk
of heart attack compared to those with the lowest concentrations.
Those findings held true even once the researchers took into account heart disease
risk factors such as high blood pressure and smoking, Reuters reported.
These heart-healthy benefits could more than offset the harms of saturated fat
in milk, Dr Campos said.
"Because pasture grazing leads to higher CLA in milk, and it is the natural feed
for cattle, it seems like more emphasis should be given to this type of feeding," she
said.
The study was carried out in Costa Rica where dairy cows are grazed on pasture,
similar to New Zealand and Australia.
More at National
Business Review.
 Does
your diet need a WOF?
(25 May 10) Nelson’s senior citizens have been told to give their eating habits
a ‘warrant of fitness’ by expert
dietitian, Kaye Dennison. “As we grow older, we are very good
at reviewing our housing, hobbies and horsepower to suit our changing needs,
but don’t take the same interest in what we’re
eating,” Dennison said.
The New Zealand registered dietitian was addressing a New Zealand Nutrition
Foundation seminar, ‘Nutrition risk in older people: making meals
matter’.
This
seminar was arranged by the Foundation’s Committee for Healthy Ageing, in partnership
with the Nelson Marlborough District Health Board. In her extensive experience
as a
dietitian working with older people, Ms Dennison regularly encounters people
who have not
reassessed their eating habits as they age, resulting in malnutrition.
She suggests the following checklist:
o If your belt, rings or watch seem a bit loose and you’ve lost weight unintentionally,
talk to your doctor or practice nurse.
o Ask to be weighed whenever you visit the surgery or medical centre.
o If you start on new medication, ask your doctor if it is likely to affect your
appetite, taste or smell. These are all factors which affect how you eat.
Remaining fit and well later in life is dependent on good nutrition, meaning
increased quality in an often restricted quantity. In order to fulfil Ministry
of Health recommendations, older New
Zealanders should be eating foods giving them more calcium, vitamins D and B12,
folic acid and magnesium. An extra milky drink or a nourishing bowl of creamy
meat and vegetable soup can
make all the difference. Healthy guidelines for other age groups, such as low
fat and low salt diets, can be over-restrictive in later life, compromising good
nutrition.
“Next time your car is due for a WOF, give yourself a check-up too and take a
look at what you’re
eating,” Dennison advised.
 Processed
meat study: conclusions misleading for Kiwis
(18 May 10) The conclusions of a new scientific study published today in the
US could be misleading for Kiwis. The study suggests processed meat may increase
risk of coronary heart disease and diabetes; processed meat being defined as
including bacon, salami and hot
dogs.
Researchers reviewed studies from around the world, but mainly the US and none
from New Zealand. New Zealand Meat Processors Association points out that Kiwis
eat
far
less
processed meat than Americans and Europeans. This study based its conclusions
on those
eating at least 50g/day; New Zealanders are eating just 23g/day on average. This
study does not show eating processed meat causes heart disease or diabetes. The
study’s authors suggest any association with processed meat may be indicative
of other lifestyle behaviours influencing the results. There was also no increased
risk from eating unprocessed red meat, such as beef, lamb or pork. Overall eating
and other lifestyle habits, promoting the maintenance of a healthy body weight,
remain paramount in reducing disease risk and promoting optimum health.
 Award
helps Nutritionists strive for excellence
(14 May 10) The New Zealand Nutrition Foundation and Kellogg’s® are
seeking entries for the annual Nutritionist Development Award.
Now in its 16th year, this award has helped more than a dozen leading Kiwi nutritionists
achieve academic and professional excellence in their specialist field. The annual
award enhances the knowledge and skills of newly-qualified nutritionists within
New Zealand; the winner receiving a prize of $5,000 to fund attendance at an
overseas conference or course to assist career
development. Sue Pollard, CEO, New Zealand Nutrition Foundation,
says this award offers significant benefits for New
Zealanders. “In a world of information overload, the availability of accurate
and appropriate nutrition advice is essential. This award supports local nutritionists
to fulfil this need.” Last year’s award winner, Jenny Bowden,
a nutrition consultant and journalist, will use her winnings to do just that
by attending the International Society of Behavioral Nutrition and Physical Activity
conference in
the US in June. “I’m keenly aware nutrition knowledge alone is not the answer
to our health problems,” says
Bowden. ”People will continue to eat what they eat unless we address the psychological,
social and cultural
barriers that stand between them and a perfect diet.” Applications must include
a 1000-word paper describing how they believe they can contribute to improving
the nutritional status of New Zealanders. Entries close at 5pm on July 2nd with
the winner announced at the
New Zealand Nutrition Foundation AGM on August 26.
 For
more information or copies of the attached
pamphlet  (which
includes the entry
form)
go to www.nutritionfoundation.org.nz or
contact: Sue Pollard, New Zealand Nutrition Foundation, Phone (09) 489 3417 or
Email sue@nutritionfoundation.org.nz.
 Fat
is normal in NZ - expert
(26 Apr 10) New Zealand's high rate of obesity is no surprise, because of its fat-promoting environment and its love affair with cars, an international health leader says.
"It's a normal human response to get fat in the New Zealand environment," Professor
Philip James said yesterday.
"Most governments assume it's all your fault if you're fat. But in Britain, the chief scientist's advice, which has been accepted by the Cabinet, is that it's not true."
An adviser to the World Health Organisation and president of the International Association for the Study of Obesity, the London nutrition expert was invited by AUT University to lecture in Hamilton and Auckland.
Professor James said that in countries such as Britain and New Zealand, the reason for many people's obesity was a genetic predisposition in an environment which allowed it to happen with an "out-of-control" food
industry and the constant use of cars.
The food industry denies it is out of control, citing voluntary improvements
by manufacturers which have removed tonnes of sugar, salt and saturated fat from
diets. A quarter of New Zealand adults are obese, one of the highest rates in
the West and an increase of 150 per cent since 1980.
But there is evidence the obesity rate among children has stabilised at around
9 per cent. Maori, Pacific and poor people have higher rates.
Professor James said New Zealand's obesity controls had fallen behind the rest
of the Western world.
More at NZ
Herald.
 Jumping
the gun on bladder cancer risk
(26
Apr 10)
Scientific research goes through a rigorous review process before being published
in academic journals. This is vitally important when research findings influence
advice on what consumers should eat and how they live their lives.
This crucial step has been overlooked in the present story about bladder cancer
risk, giving rise to doubt over the results, according to Beef + Lamb New Zealand,
which markets beef and lamb within New Zealand. The story arises from preliminary
findings of a study from Houston, Texas, presented in Washington DC last week.
“It’s like looking at a half-finished jigsaw and trying to guess the rest of the picture,” says Beef + Lamb New Zealand Nutrition Manager, Fiona
Carruthers.
“The study appears to show over-cooked or charred meat, chicken and fish may increase bladder cancer risk, but only when eaten in large quantities, and with some people more susceptible than others.”
Ms Carruthers says coverage of studies such as this one before being published is potentially misleading. Conclusions cannot be determined until all the details are known, but she says promoting healthy, safe cooking methods for all meat, chicken and fish remains very important when considering carcinogenic risks to overall health.
Cancer experts advise eating well, being active, not smoking and maintaining a healthy body weight protect you more from cancer rather than avoidance of specific, individual foods. "To the best of my knowledge, at present there is no evidence that moderate intakes of red meat cause any harm in terms of cancer. Reducing the incidence and prevalence of obesity remain the most critical factors in cancer risk reduction", says Professor
Jim Mann from the University of Otago.
Call for Government to set limits for salt
(23 Apr 10)
The New Zealand Stroke Foundation is calling on the Government to set mandatory
sodium levels in processed foods. The call comes after a US Institute of Medicine
report found the current levels of sodium in the American food supply—added by
food manufacturers, food-service operators, and restaurants—were far too high.
The Institute is calling on the American Food and Drug Administration (FDA) to
set a legal limit on the amount of salt that can be added into food items, and
the Stroke Foundation says a similar move here would save lives.
Stroke Foundation CEO, Mark Vivian says a mandatory reduction in salt in processed
foods could make a huge difference to the health of New Zealanders.
“Too much sodium raises blood pressure, which greatly increases the risk of stroke
and heart attack. This report demonstrates just how important it is to reduce
sodium intake, and the Stroke Foundation believes the report’s recommendations
for mandatory national sodium standards make a lot of sense.
He says most New Zealanders consume an average of 9 grams of salt a day, which
is about 3.6 grams of sodium.
“This intake needs to be reduced by at least 50 per cent to meet recommendations
from the World Health Organization.
“Most salt comes from processed foods, breads and canned goods. Just one cup
of canned soup can contain more than 50 percent of your recommended sodium daily
intake.”
For the average New Zealander most sodium intake comes in hidden forms, through
processed or manufactured foods – with only about 15 percent added by way of
home cooking or salt shakers.
Mr Vivian says this makes it difficult for us to reduce our salt intake, without
support from the food industry – or mandatory standards.
“While many major food manufacturers are taking voluntary steps to reduce the
salt level in food products, more needs to be done. Setting legally enforceable
salt standards in processed food would ensure manufacturers are accountable for
their actions.”
Foods in New Zealand that contribute a large amount of sodium include bread,
butter, cheese, biscuits, canned fish, processed meats, some breakfast cereals,
most take-away food, most sauces and most canned or processed food.
 Reality
TV turning kids off junk food
(19 Mar 10)
Reality TV shows featuring overweight people are turning Kiwi kids
off junk food, a recent study has found.
Marketing researcher at Massey University's Auckland campus Jacinta Hawkins looked
at the influence of television content on the health of children aged between
seven and 13.
She found TV shows like The Biggest Loser can trigger
a "fear factor" in children.
"When I asked them about how health was promoted and where they learnt about
nutrition and physical activity patterns of behaviour and stuff, they commented
on reality TV programmes," Ms Hawkins said today.
"They talked about the fact that the people that they saw were really big and
that they didn't want to end up like that.
"They made comments that it was really horrible that people were really big and
that the shows kind of demonstrate what you'll be like if you continue with poor
habits of eating and exercise.
"They were recognising that there needed to be changes in behaviour if they didn't
want to turn out like that."
Ms Hawkins spoke to 92 Auckland children from six different primary schools and
presented the findings at the Australian and New Zealand Marketing Academy Conference
at the end of last year.
"A lot of the research out there is looking at advertising and this was quite
interesting to note that programme content is having an impact on children," she
said.
More at www.stuff.co.nz.
 A
single positive step toward better health
(3 Mar 10)
Most of us don’t consume enough long chain omega-3s. Correcting that simple
fact could be the single most positive step we can make towards better health.
With over 12,500 research articles highlighting the positive health benefits
of long chain omega-3s, the international research community has nominated 3
March 2010 as the inaugural World
Omega-3 Awareness Day.
Professor Andrew Sinclair, Chair in Human Nutrition, Deakin
University said recent warnings over the potential for low intakes of long chain
omega-3s to place children at risk of heart disease in later life and learning
and behavioural difficulties, were a real wakeup call for consumers. Prof Sinclair
said the Awareness Day was a good chance to look at the health benefits of this
essential nutrient and to consider simple dietary changes that could make a big
difference over the long term.
“The easiest way to add more long chain omega-3s is to include oily fish (such
as salmon, fresh or canned and canned sardines) 2 times a week in the diet or
other fish and seafood at least 3 times a week. Lean red meat and eggs provide
smaller amounts and there are also foods fortified with long chain omega-3s and
fish oil supplements.”
While the research highlights many health benefits, the following are ten good
reasons why you should increase long chain omega-3s in your diet.
 1. Keep your mind sharp The long chain omega-3, DHA is known
to be crucial during pregnancy to help develop healthy brains. Research now suggests
it may be important in helping reduce dementia as we get older.
2. Improve your
mood Feeling out of sorts or depressed. Diet can have an impact, with
studies showing a relationship between low levels of long chain omega-3s and
an increased risk
of depression, irritability, aggression and impulsivity.
3. Lower your risk of
heart disease Cardiovascular disease remains one of the world’s biggest
killers. Long chain omega-3s can help lower the risk of heart disease and the
risk of first heart
attack, helping to keep you from becoming another statistic. The Heart Foundation
recommends 500mg daily of omega-3s, DHA & EPA to lower risk of heart disease.
4.
Help healthy eye sight Good eye sight is something many of us take for
granted and yet as we grow older we run the risk of age-related macular degeneration
(AMD) which can lead to vision
loss and even blindness. Just two serves of fish per week is recommended to lower
the risk of development and progression of AMD.
5. Walk further on your way to
improved health Supplementing the diet of patients with long chain omega-3s
suffering from problems with blood flow in the arteries of the legs, significantly
improved the distance
walked without pain.
6. Part of a healthy weight loss diet Long chain omega-3s are ‘healthy
oils’ and research has shown that including
fish oil rich in these omega-3s in a diet program along with exercise may reduce
body fat with no significant change in lean tissue.
7. Reduce inflammation Suffering from arthritis or chronic muscular
pain? Experts recommend around 3g
of long chain omega-3s per day (DHA & EPA) as an effective pain relief for people
with rheumatoid arthritis.
8. Give children a great start to life Long chain omega-3s are
important for an infant’s brain, eyesight and nervous
system development and are derived from the mother during pregnancy and breastfeeding.
At least 200mg of omega-3 DHA is recommended daily in pregnancy. A great start
for the upcoming addition to any family.
9. Smart food for teens The long chain omega-3, DHA is a building
block for the brain and has important functions in the nervous system. Yet, research
indicates that children consume
little fish which is reflected in low intakes of long chain omega-3s and DHA.
Teens over 14 years need to aim for an optimal intake of around 500mg per day.
10. Keep kids healthy Ensuring long-chain omega-3 needs are
met in the diet is a great way of maintaining general well being. Recent research
has highlighted that low levels of these
omega-3s are placing children at risk of heart disease in later life and learning
and behavioural difficulties. If you would like to find out more about the benefits
of long-chain omega-3s and how to meet your daily needs, please visit the Omega-3
Centre website at www.omega-3centre.com
 Discounts
on fresh produce can lead to healthier buying
(5 Feb 10)
A recent University of Auckland study has found that discounts on healthy food
causes shoppers to buy more fruit and vegetables, even when the discounts have
been removed.
The study, published in the American Journal of Clinical Nutrition last
month, showed the importance of regulatory intervention in fresh produce sales
as a addition to nutritional education.
Two groups of shoppers were selected, 1,104 in total. A randomized selection
were given 12.5% discounts on healthy foods including fruit and vegetables, with
another randomized group being sent monthly food nutrition education packs, based
on their shopping record.
After a six month period, those who had received discounts were buying 11% more
healthy food per week than before the study began. This amounted to an average
of 480 grams of fruit and vegetables every week. The discounts were then removed.
After a further six months the amount had dropped to 380 grams, but still represented
a change in buying behaviour from before the study. The nutrition education,
in contrast, made no impact on buying behaviour.
The lead researcher,
Dr Cliona Ni Mhurchu, said she was surprised by the fact that nutrition
education did not improve food choices, especially since previous research had
shown positive effects.
However, the majority of those studies relied on self-report rather than the
objective supermarket sales data. Her study participants were typically more
informed and interested in healthy eating than the average person, which could
have made the impact of the education less apparent, she said. Ni Mhurchu said
the price cuts represented the effect that removal of taxes on healthy foods
would have,
adding that such regulatory intervention
deserved more attention, along with possibilities such as subsidies on healthier
foods.
(International Supermarket News).
Take
it with a grain of iodised salt
(2 Feb 10)
If you choose to add salt to your food, make sure it’s the iodised variety.
That is the World Salt Awareness Week (Feb 1-7) message from
the
New
Zealand Food Safety Authority (NZFSA), which has conducted a study to evaluate
the level of iodine in a number of salt products available for retail sale.
NZFSA nutrition programme manager David Roberts says iodine
is an essential nutrient for growth and development, however iodine deficiency
is re-emerging as a population-wide health problem because New Zealanders aren’t
getting enough of it in their diet.
“Because iodine can’t be made in the body we need to get it from the food we
eat,” he says. “Iodine supports normal growth and development in children and
helps to maintain the body’s metabolic rate.”
He adds that iodine deficiency in New Zealand is being addressed through a variety
of measures, including requiring bakers to use iodised salt in most bread since
September last year.
NZFSA’s recent study of iodine in salt products available on store shelves tested
six iodised salt products and 14 non-iodised sea, rock and low-sodium salt products.
Results showed that iodised products contained about 30 times more iodine than
non-iodised products.
David says New Zealanders are generally recommended to reduce salt intake.
“If you have too much salt in your diet your blood pressure is in danger of going
up, and this can elevate your risk of heart disease.
“However, if you like to add a little salt to your food during cooking, you might
as well get some health benefit by choosing an iodised product and increasing
the iodine in your diet.”
Other sources of iodine include reduced or low-fat milk and milk products, eggs
and seafood. Foods that contain seaweed such as sushi and seameal custard are
also sources.
Iodine
levels in New Zealand retail salt:
www.nzfsa.govt.nz/science/research-projects/FW09060_Iodine_in_NZ_retail_salt.pdf
More
information about iodine:
www.nzfsa.govt.nz/consumers/chemicals-nutrients-additives-and-toxins/iodine/index.htm
 Taura
to sponsor 3rd Healthy & Nutritional Bar Conference
(21 Jan 10)
Cologne will once again be hosting the annual Healthy & Nutritional Bars Conference next month. Taura Natural Ingredients is pleased to announce its support as a key sponsor of this important event for the health food sector.
Being held 3 - 4 February, the Healthy & Nutritional Bars Conference attracts senior managers and industry professionals from around the world.
With a unique focus on the snack bar category, attendees will enjoy the opportunity to network and share learnings from international market experiences. Speakers and delegates from over 20 global companies are booked to present at the conference, giving attendees the opportunity to gain valuable knowledge and insights into all aspects of the snack bar market.
Taura’s European Sales Manager, Mattias Van Uffelen will be presenting at the conference and discussing the emerging innovations in fruit and fruit-based bars, drawing from the company’s 30 year global experience.
“Food trends for 2010 are dynamic and complex, particularly considering the role of “natural” foods in the industry. We see that consumer attitudes to health are changing and their understanding of their own personal nutritional needs is growing. In response we’re seeing manufacturers taking proactive steps towards healthier formulations including reducing fats and added sugars,” says Van Uffelen.
“The Healthy & Nutritional Bars Conference brings together the know-how on consumers, markets, retail channels, brands and innovations. Sponsorship support is vital to ensure this event continues to be the success it has been to date,” says conference organiser Marjolijn Cohen of Bridge2 Food.
“We are pleased to be able to support such a worthwhile event for our industry,” says Van Uffelen. “I am looking forward to meeting with many of our suppliers, partners and customers again in February.”
Taura’s URC® fruit products offer high fruit content, low water activity and bake-stable ingredients to manufacturers developing healthy and delicious consumer snacks. The URC® range of real fruit pieces, flakes and pastes are providing on-trend ingredient solutions and driving category growth for Taura’s
clients worldwide.
www.bridge2food.com/healthynutritionalbars.asp
 Sleep-inducing
milk trialled in Taiwan (22 Dec 09)
New Image Group is trialling a milk product in Taiwan it says improves sleep and will decide whether to market it more widely by mid-2010 after trial results are assessed.
The company is a pioneer of colostrum and other natural health products and is listed on the NZX.
It said an agreement with Somnaceutics, an Auckland-based bio-technology company, gives it an exclusive right to distribute the product in Taiwan through its direct selling channel.
The milk product contains a high level of peptides, or protein fractions, which are believed to help people sleep.
A study released this month by the Taiwan Society of Sleep Medicine showed that the number of Taiwanese suffering from chronic insomnia has doubled in three years, with 22 percent of the country's population having chronic insomnia.
More at www.stuff.co.nz.
 Starving
in a land of plenty (11 Nov 09)
Starving people are only found in the developing world, right? Wrong. The elderly
lady living next door to you in 21st century New Zealand could also be undernourished.
Not only is this a bad look for our supposedly civilised country, but it’s expensive
too. Longer, more frequent hospital admissions lands the Government with an increasingly
larger health bill.
At a recent gathering of local and international experts, British gastroenterologist, Dr
Mike Stroud, told delegates malnutrition cost the UK £7.3 billion in
2005; probably more today. He urged New Zealand to introduce regular nutrition
screening in care homes and in the community. A UK study showed screening led
to a £600 reduction in care costs per person, plus a 30% reduction in hospital
admissions and a 58% decrease in the length of stay for those who were admitted.
With a recent study here in Christchurch finding over 50% of older people at
high risk of malnutrition, action now is essential. Not surprisingly, the Ministry
of Health’s ‘Food
and Nutrition Guidelines for Healthy Older People’, currently under review,
are likely to include a new focus on frailty in our seniors. This is welcome
news for specialist dietitian, Julian
Jensen, Chair of the New Zealand Nutrition Foundation’s Committee for
Healthy Ageing. “We are delighted the Ministry is addressing frailty,” says
Mrs Jensen. “Older age is a time when nutritional needs must be reviewed ensuring
people continue to live full and healthy lives. Based on Dr Stroud’s UK figures,
we could be saving a significant number of preventable deaths each year by treating
malnutrition – it is reversible.”
Mrs Jensen and other specialist dietitians presented their research and expertise
at the ‘Nutrition
risk in older people: making meals matter’ seminar in Christchurch.
Their top tips for fighting malnutrition included raising awareness amongst care
givers as a crucial first step. This alone, they suggested, helps motivate older
people make positive changes to their eating habits. Small, simple goals such
as a milk pudding here or ten minutes longer over a meal there can make the difference
between enough and not. The Government has made a commitment to supporting older
people through its Positive Ageing Strategy. Maybe now is the time to add a goal ‘to
provide a secure and adequate food supply.’ www.nutritionfoundation.org.nz
 Recession
good for vege gardens (29 Oct 09)
Kiwis struggling with the increasing costs of grocery items have returned to gardening boosting sales in vegetable garden equipment and seeds.
Local Kiwi companies Masport and Yates have both reported growth of some product lines by as much as 30-33% annually during the tougher economic climate.
Marketing Services Manager for Masport, Nadia Roberts, says the recession is the driving force behind this gardening trend that is having a substantial impact on Masport’s business.
“If we look at our top ten vegetable garden tool retailers, 70% of sales are currently derived from urban customers.
The demand for home gardening equipment has even forced Masport to restart production on a previously deleted product (the Masport ‘Home Gardener’) that was at its sales peak in the 1970’s!
Marketing Manager for Yates, Charlie Gray, says his company’s sales have also been boosted by city gardeners looking to save money. Gray says vegetable seed sales have increased by 60 percent over the past two years.
“It’s interesting to note the growth in sales of baby or space saver varieties in the Yates range. This is probably an indicator of smaller section sizes and consumers who are growing in raised planter beds where there is a need to maximise yields from smaller spaces.”
Traditional favourites such as beans and peas are becoming increasingly popular as well as root vegetable staples including carrots and beetroot says Gray. Kiwis are also becoming more sophisticated with their tastes with growth in rocket, culinary herbs and exotic lettuce varieties.
The move to home gardening is not only good for our pockets but has obvious health benefits according to one of the country’s top nutritionists.
Nutritionist Jacquie Dale says home gardens provide a great opportunity for the family to spend time outdoors together away from the couch and the tv screen.
Dale says growing your own produce and spending a few minutes each day out in the garden can also play a huge role in stress reduction.
“Home gardening is also a great low-cost activity for the children. They’re also much more inclined to eat vegetables if they get to grow and harvest their own. Don’t let a lack of space put you off these days you can even grow vegetables in containers on the deck.”
Dale says just a few hours a week in the garden can do wonders for a family’s health as well as its holiday fund.
Keeping
seniors well - make
meals matter (28 Oct 09)
Good food keeps body and soul together whatever your age; and none more so than
in the ‘golden years’. But malnutrition is becoming alarmingly common in our
ageing population. Experts are gathering in Christchurch this week to learn from
the latest research into keeping our seniors well by making meals matter.
Internationally-renowned specialist, Dr Mike Stroud from the
UK, is in New Zealand to share his expertise and latest research findings with
those caring for older people. “Appetite often decreases with increasing age,
meaning older people need little and often to get enough,” says Dr Stroud. “Research
shows supplements can help add extra nourishment to a declining intake.”
New Zealand dietitians working at the forefront of this often under-recognised
area of need will also be sharing their experiences and offering practical advice. “Awareness
amongst care givers is a crucial first step,” says seminar organiser and Christchurch
dietitian, Mrs
Julian Jensen. “We hope to make delegates stop and think, and give
realistic solutions they can use everyday. A milk pudding here or ten minutes
longer over a meal there can make the difference between enough and not.”
Dr Richard Gearry, the New Zealand Nutrition Foundation’s Medical
Director, will be chairing the session and is well aware of the problems older
people face. “We are delighted to be offering the opportunity to hear from both
local and international experts. New Zealanders are living longer nowadays. We
want to add life to years, not just years to life,” he says.
The seminar, ‘Nutrition risk in older people: making meals matter’, is taking
place on Wednesday 28th October 2009 from 4-6pm at the Hotel Grand Chancellor,
161 Cashel Street, Christchurc.
Dr MIKE STROUD MD, FRCP is a Senior Lecturer in
Medicine & Nutrition and a Consultant Gastroenterologist in Southampton, UK.
His main clinical and research interests are in intestinal failure, malnourishment
and nutrition support and he runs the Southampton Nutrition Support Team. He
is currently Chairman of the British Association for Parenteral and Enteral Nutrition
(BAPEN) and he previously chaired the Group that produced the UK’s National Institute
of Health and Clinical Excellence (NICE) 2006 Guidelines on Nutrition Support.
Dr Stroud is also in New Zealand to speak at the AUSPEN meeting on Thursday and
Friday, 29 & 30 October.
 Recession
threatens to undermine trans-fats progress (27 Oct 09)
New Zealanders' consumption of a harmful trans fatty acids has declined sharply
in two years, following the voluntary efforts of food manufacturers.
But these improvements in the food supply are threatened by the economic downturn
because reducing the amount of trans fatty acids increases food industry costs.
Some fast-food outlets which switched to dearer frying oils containing less trans
fat are considering switching back, says the regulatory agency Food Standards
Australia New Zealand.
It believes the industry may need further encouragement to stay on track.
Trans fat is a small but particularly harmful part of the diet. It occurs in
foods from cows and other ruminant animals - and in manufactured foods like some
biscuits, where it can result from the addition of hydrogen to vegetable oils
to make them solidify at room temperature and to make frying oils last longer.
It can lead to an increased level of bad cholesterol, which is linked to a higher
risk of heart attack.
The transtasman food ministers' council has opted to stick with the current approach
of no regulatory control on trans fats.
It based this decision on a survey by Food Standards, which credits voluntary
food industry action with a 25 to 45 per cent reduction of trans fat consumption
in Australia and New Zealand since 2007.
The average intake of trans fats in New Zealand is estimated to be 0.6 per cent
of total energy in the diet. More than 85 per cent of New Zealanders are now
estimated to have trans fat intakes below 1 per cent of total energy.
Less than 1 per cent is the population-level goal set by the World Health Organisation.
For the up to 15 per cent who are eating too much trans fat, foods like deep-fried
fish, pastry and creamy-style pasta dishes are big sources.
More at NZ
Herald.
 Kiwifruit
good for liver, living longer (24 Oct 09)
A kiwifruit a day may be just as good at keeping the doctor away as an apple.
The furry fruit could be the key to living longer as it appears to be the perfect
food for preventing all sorts of liver problems, as well as keeping white
blood cells healthy, says Professor Robin Fraser, of Otago University's Christchurch
School of Medicine.
Fraser, who has seen many unhealthy livers in his time as a pathologist, is a
convert to the benefits of the fruit.
Fraser likened the liver to a sieve that when working properly effectively filtered
the carrier of cholesterol.
But those holes could be closed because of excess drinking, an overly fatty diet,
smoking, illicit drug use and stress, he said. That led to atherosclerosis,
which was a major killer through heart failure, strokes, gangrenous feet and
aortic aneurism.
A daily dose of kiwifruit, along with a healthier lifestyle, appeared to be able
to reopen those holes in the liver, he said.
Fraser, who was speaking at the annual scientific meeting of the Royal College
of Pathologists of Australasia in Christchurch yesterday, said it was an exciting
development.
He said kiwifruit was the most efficient way of getting the recommended dose
of vitamin C, the active ingredient that appeared to fix the liver.
Dr Margreet Vissers, the dean of research at Otago University in Christchurch,
said that while most people thought of oranges for vitamin C, kiwifruit was
the better option.
"Out of one kiwifruit you will get the complete recommended daily allowance."
More at www.stuff.co.nz.
 Study
calls into question Govt's folic-acid block (23 Oct 09)
New research on folic acid has largely dismissed the cancer concerns that led to the Government's going cold on plans for its mandatory addition to bread.
Food Safety Minister Kate Wilkinson in August deferred the plan until 2012 but the new research has prompted a call for a rethink.
Her move was based on public submissions, sought after a campaign by the food industry against "mass medication" and which highlighted evidence linking the vitamin to increased cancer risk.
But now the Food Standards Agency in Britain, where similar concerns were raised, has released research that concludes: "The new evidence does not provide a substantial basis to change [the] previous recommendation for the introduction of mandatory fortification" of
bread flour.
Folic acid is the synthetic form of folate, a B vitamin present in many foods
including leafy vegetables and wholemeal bread.
As the New Zealand diet contains too little, women are encouraged to take folic
acid supplements when planning to become pregnant, to reduce the risk of fetuses
with defects like spina bifida. Fortification was proposed because many pregnancies
are not planned, although supplementation would still have been advised. Some
foods are voluntarily fortified. Mandatory addition to most bread was to start
in September, until the Government opted out of a transtasman regulation under
which Australia has introduced mandatory addition of folic acid to bread flour.
More at NZ
Herald.
 Fortified
milk, red meat aid toddlers (15 Oct 09)
Feeding toddlers fortified milk or red meat can improve their levels of iron,
critical for brain development.
Otago University researchers altered what 225 South Island toddlers ate for five
months.
The children were split into three groups - some ate red meat dishes twice a
day, another group was given iron-fortified powdered milk, a third was given
non-fortified powdered milk.
The researchers measured the protein ferritin, which indicated levels of iron
in the blood, at the start and end of the five-month experiment.
The levels for those drinking the fortified milk increased 44 per cent, while
they stayed about the same for those fed red meat and fell for those on regular
milk powder.
Researcher Anne-Louise Heath said about one in three New Zealand
toddlers had
low iron levels, which could lead to anaemia.
Specifically, the meat-eating tots were fed lean beef mince, "not because there
was a problem with them having too much fat, but because they don't eat much
and we wanted to maximise the nutrients in each serving".
Iron deficiency could slow brain development, impair cognitive function and cause
behavioural problems, Dr Heath said.
Though often thought of as an adult food, mince was a better option for young
children than luncheon meat and sausages.
She said the bodies of rapidly growing 2-year-olds needed large amounts of iron,
though little research had yet been done into nutrition of toddlers.
"They really are the lost age group."
Iron-fortified milk could be introduced without much disruption to most toddlers'
diets, though it was expensive and could delay the child's transition to an adult
diet, Dr Heath said.
By comparison, meat was cheaper, and required only a small amount of extra food
- about 25 grams, or two heaped tablespoons - to stop falling iron levels.
The results of the study were published in the American Journal of Clinical
Nutrition.
More at NZ
Herald.
 Nutritionist
Development Award winner announced (2 Oct 09)
The New Zealand Nutrition Foundation and Kellogg New Zealand announced last night the winner of the 2009
Nutritionist Development Award, who is awarded funding to attend an overseas conference or course to develop his or her career.
Nutritionist Jenny Bowden won the award for her passion and commitment to improving the health of New Zealanders through nutrition.
Bowden hopes this scholarship, to attend the International Society of Behavioral Nutrition and Physical Activity conference in 2010, will help her learn more about the wide range of influences impacting people’s decisions about the food they eat. “Improving nutrition knowledge is one way of influencing the choices people make about food, but many other psychological, social and cultural factors can act as barriers to making the healthier choices.” says Bowden. She plans to use what she learns overseas in her work as a journalist and nutrition consultant, to encourage people overcome these barriers and make healthier food choices.
“I would especially like to thank the New Zealand Nutrition Foundation and Kellogg’s for creating this award and providing New Zealand’s nutritionists with an avenue for professional development’, says Bowden. “I’m certainly looking forward to developing new skills and sharing what I learn with as many nutritionists and consumers as possible. And I look forward to a long career in nutrition and hope my efforts in this field, as a result of this award, will benefit our community”.Jennifer
graduated with a Bachelor of Science (First Class Honours) from Massey University
in 2006, before being awarded the William Georgetti Scholarship
to undertake a Masters majoring in Human Nutrition. Jennifer has a weekly nutrition
column in the NZ Listener magazine and her own nutrition consulting
business, Thinking Nutrition, through which she provides advice
to both the general public
and corporate clients.
Sue Pollard, CEO of the New Zealand Nutrition Foundation says the Foundation is thrilled to award such a deserving and dedicated nutritionist.
“Jenny is an asset to health in New Zealand, and we are sure this award is a stepping stone towards an even brighter future within the New Zealand nutrition community. Her desire to use her nutrition knowledge more effectively is what really stood out to the panel of judges.”
Rebecca Chapman, Marketing & Innovation Manager, Kellogg New Zealand says this award recognises the efforts and ambitions of local talent starting out on their career in nutrition.
“Jenny is a talented nutritionist. Kellogg’s is delighted to be supporting her learn more about communicating nutrition information. Finding new and innovative ways to give nutrition advice and guidance to New Zealanders will make a real difference. We admire her drive to help make New Zealand a healthier country,” says Chapman.
The Nutritionist Development Award was first established in 1995 to promote professional development for newly-qualified New Zealand nutritionists. An investment in the long-term improvement of nutritional status amongst New Zealanders.
Past winners have gone on to work in such diverse areas as public health consultancy, the food industry and academic research. Their initiatives include the free fruit to primary schools pilot study, obesity prevention programmes and research studies into topics such as cardiovascular disease, Type 2 Diabetes and the breakfast habits of adolescents.
 Low-fat,
% fat-free foods a 'marketing scam'? (29 Sep 09)
Shoppers who plump for low-fat food and drink choices are being warned they're
victims of a "marketing scam".
A Herald on Sunday survey of everyday products advertised as low-fat
or fat-free revealed some were almost one-third sugar.
Eta Lite & Free mayonnaise is promoted as 98 per cent fat-free and carries
the Heart Foundation tick - despite containing 6 grams of sugar a serving, about
the same as a Toffee Pop.
Kellogg's Crispix breakfast cereal is labelled 99 per cent
fat-free but is 32 per cent sugar. That's almost 10 grams in every serving,
as much as in a 100ml glass of Coke.
AUT University professor of nutrition Elaine Rush said such
products could contain a high level of salt as well as sugar.
She said low-fat branding was a "marketing scam" that led consumers to focus
on what wasn't in their food, rather than what was.
And she urged shoppers to check the level of saturated fat rather than total
fat content.
"Don't worry so much about the other fats, because you want to have that flavour
come through, and you've got to have a certain amount of fat in your diet."
The Heart Foundation's Dave Monro agreed shoppers should check
the full list of ingredients rather than the fat content alone.
Some breakfast cereals that were low in sugar and fat could have "as much salt
as a bag of chips", he said.
Nutrition Foundation chief executive Sue Pollard said fat-free
labelling was "tricky" for consumers, and serving size was the key.
"If you're eating more of a low-fat food, you may end up eating the same amount
of energy."
Pollard said detailed labelling - such as average daily intake tables - could
be helpful but may be too much for some shoppers to take in.
More at NZ
Herald.
Iodine
deficiency stunts intelligence (9 Sep 09)
New research shows the intelligence of many kids in the past generation of New
Zealand children may have been stunted.
In the first study of its kind, Otago University researchers have now shown that
giving children a little more iodine to correct a mild deficiency in their diet
measurably boosts their intelligence.
The findings have just been published online by the American Journal of Clinical
Nutrition.
Mild iodine deficiency has been an increasing problem in New Zealand over the
past two decades and may be preventing children from attaining their full intellectual
potential, said researcher Sheila
Skeaff.
"While children eating fortified bread should benefit through improving their
iodine status, those who do not eat it should be taking steps to increase their
iodine intakes in other ways," she said.
Bread manufacturers have until this month to comply with new regulations requiring
the use of iodised salt.
Skeaff said salt used in the home should also be iodised.
"Parents should also consider giving children who do not eat commercial breads
an iodine-containing multimineral supplement," she
said today.
The Government last month rolled over on proposals to add folic acid to bread
to reduce the number of babies born with neural tube defects such as spina bifida.
Skeaff, principal investigator at the university's department of human nutrition,
said "Our findings ... show that the new era of mandatory fortification
of most bread with iodised salt is a good move ... which may reap even greater
benefits than initially thought."
Food Standards Australia New Zealand (FSANZ), has reduced the concentration of
iodine in iodised salt from 25mg-65mg per kg to 20mg-45mg, but required it to
be used in baked cereal products - bread, breakfast foods and biscuits.
More at TVNZ.
 Osteoporosis
NZ refutes Choice milk findings (4 Sep 09)
Osteoporosis New Zealand, Executive Director, Julia Gallagher has
come out in support of the range of fortified milk products on the market, in
response
to publicity
surrounding an
article in the Australian consumer magazine Choice.
The article, "Milk products compared -
So many milk brands, so much marketing hype" claimed that "Despite
the profusion of brands and the plethora of claims, the only really meaningful
choice when
buying milk is between full-cream, low-fat and skim".
In
a
statement
released today, Osteoporosis
New Zealand said that milk
is
a great
food source of protein, minerals and micronutrients. Focusing on the fat content
alone is too simplistic as the fat content is typically 3% in blue top milk,
and considerably less in the trim milk and fortified milk products. This is much
lower than meat, and most processed foods. Rather, milk offers a rich source
of calcium, the essential building block for bones, and it is excellent that
there is a choice of product with calcium content twice as high in some products
than in standard milk. Osteoporosis New Zealand rejects the claim that anything
but basic milk is only marketing hype and is therefore unnecessary.
Dairy companies invest heavily in nutritional research to determine the most
optimal composition of products for specific nutritional needs. In many cases
there is sound, independent clinical evidence of a beneficial effect in some
people for drinking fortified milks.
Calcium from dietary sources is the favoured approach of having an adequate intake,
and enriched milk makes it easier for people to achieve their required intake
of these nutrients.
We agree that basic low fat milk is certainly a healthy product, but for those
with high calcium requirements (growing children and postmenopausal women in
particular), milk with added calcium is an even more effective way of meeting
daily calcium requirements.
Ministry of Health figures show that large numbers of New Zealanders are also
not getting enough calcium in their food and beverages to protect against osteoporosis.
Some milk products contain added nutrients such as Vitamin D. There is also growing
evidence that many New Zealanders are deficient in vitamin D. This vitamin is
produced in the skin by exposure to sunlight, though in winter time, in the elderly
and in those who cover up in the sun, levels can get dangerously low for the
maintenance of good bone health. Vitamin D is also not present naturally in many
foods so it is difficult to obtain enough from diet alone. The combination of
calcium and vitamin D in a healthy food product such as low fat milk is not only
convenient, but it’s clinically important in building and maintaining the strength
of bones and avoiding broken bones due to osteoporosis.
 Smart-card
proposal to combat NZ obesity (3 Sep 09)
Hundreds of thousands of New Zealanders would receive taxpayer subsidies to buy healthy foods under a new system proposed in research commissioned by the Ministry of Health.
Health economist Des O'Dea and colleagues have suggested the Government set up a smart-card electronic subsidy system that would be similar to the food stamps now given to low-income families in the United States on an electronic debit card.
It would be aimed at reducing "food insecurity" and encouraging consumption of healthy foods in low- and middle-income families with children to reduce New Zealand's internationally high rate of obesity.
Mr O'Dea, of Otago University at Wellington, told the Public Health Association conference in Dunedin yesterday that a number of families faced difficulty obtaining enough food at times. "When you are short of cash, you often go for the high-energy foods - junk foods."
Statistics New Zealand data shows that the average household spent $155.60, excluding
GST, on food in 2006-07. This included $18.40 on fruit and vegetables.
The ministry declined to express a view on the research.
It said it recognised the benefits of good nutrition, adequate food and increased
physical activity and wanted to consider the several papers written by the research
group on the smart card and other nutrition topics before commenting.
More at NZ
Herald.
 Caffeine
drinks may hurt teens (1 Sep 09)
Teenagers guzzling caffeine-loaded "energy" drinks might be causing themselves
long-term
damage,
research shows.
A Canterbury University master's project by Nika Anderson investigated the effects
of caffeine consumption on adolescent brain development in rats.
During middle and later adulthood, the 27 male and 27 female rats treated with
caffeine were "probably more emotionally reactive" than the untreated control
rats.
They were less mobile and defecated and urinated more than the other rats.
"Overall, the results suggest that exposure to caffeine during adolescence produces
some small but significant increases in emotionality in adulthood," the study
said.
The findings "may have clinical implications", because it was possible that adolescents
exposed to caffeine would also show increased anxiety later in life.
A further study this year had raised concern about energy drinks having a high
potential to cause acute caffeine toxicity.
A Wellington schoolgirl last month collapsed and needed to be treated by paramedics
after she drank a high-powered energy drink bought from a dairy opposite her
school.
The New Zealand Food Safety Authority (NZFSA) is investigating the legality of
an "energy shot" drink with twice the caffeine of an average cup of coffee.
Public health nutritionist Bronwen King said too much caffeine could increase
calcium excretion, compromising bone growth.
"This puts heavy users at risk of osteoporosis later in life," King said.
"As well, it affects concentration of kids in the classroom, thus compromising
learning and cognitive development. "Energy" drinks are also high in sugar and
kilojoules that are not easily burned off and therefore contribute further to
overweight and obesity."
More at The
Press.
 Meat
and cancer: cause or coincidence? (7 Aug 09)
Meat is the subject of much scrutiny in the cancer debate, but Professor
Lynn Ferguson believes the attributed risk may not all be due to meat itself. Associated dietary and lifestyle factors are also important. Professor Ferguson of Auckland University is in Copenhagen next week, presenting to the International
Congress on Meat Science and Technology.
“Balancing meat with other components of a healthy diet is critical to protecting against cancer risk,” says Professor Ferguson. “Meat is an important source of nutrients, several of which have potential anti-cancer properties. Red meat should be eaten trimmed of fat in the recommended amounts, not overcooked and with plenty of vegetables.”
And that’s exactly how Kiwis are enjoying their meat. In amounts within national and international guidelines, recent consumer research shows the majority of New Zealanders trim fat from meat. Ferguson points out beef and lamb together only contribute 8% of the energy (calories) New Zealanders derive from fat. Cooked to medium rare is best for most cuts of beef or lamb, also in line with Professor Ferguson’s advice. The Kiwi tradition of ‘meat and three veg’ therefore has health benefits beyond just enjoyment.
A balanced eating pattern, including a variety of fruit, vegetables and other foods high in fibre, combined with regular physical activity promoting a healthy body weight, offer the best protection against cancer.
 Organic
food is no healthier than other produce, scientists say (30 Jul 09)
Organic food is no healthier than conventional produce, according to a comprehensive
review of 50 years of evidence.
Scientists at the London School of Hygiene and Tropical Medicine spent 12 months
reviewing nutritional research on foodstuffs produced normally and under organic
standards which ban artificial fertilisers and other chemicals.
Which? said the conclusion that there is no significant nutritional difference
between the two systems could prompt shoppers to think twice about buying organic
food. But organic farming experts questioned why the study dismissed evidence
from some papers.
Funded by the Food Standards Agency, researchers searched scientific journals
for all reviews of organic and non-organic fruit, vegetables, meat and dairy
between 1958 and February 2008.
Of 162 relevant studies, they deemed 55 to be of "satisfactory quality".
They found no significant difference between organic and non-organic farming
for 20 of 23 nutritional categories including vitamin C and iron. Organic food
had higher levels of phosphorous and acidity and conventional food was higher
in nitrates. When all 162 papers were considered, organic farming was higher
in 11 nutrients.
Dr Alan Dangour, who led the study, said: "A small number of differences in nutrient
content were found to exist between organically and conventionally-produced crops
and livestock, but these are unlikely to be of public health relevance. We found,
broadly, that there was no important difference between organic and conventional
produce."
More at NZ
Herald.
 Eggs
not bad for heart (30 Jul 09)
Eggs should no longer be viewed as bad for heart health, say experts who are rallying to the defence of the nutrient-packed staple.
A visiting US egg expert says their bad reputation is no longer warranted, while The Heart Foundation has also lifted its recommended intake to six eggs a week.
"Seniors have been afraid to eat eggs because for 40 years they have been worried about the dietary cholesterol," said nutritional biochemist Dr
Don McNamara.
"But, over the years, the research has clearly shown that cholesterol in our food doesn't impact our risk for heart disease -- (what causes) that is saturated fat and trans fat."
Eggs are low in saturated fat and they contain vital compounds including choline -- good for metabolism and for foetal brain development during pregnancy -- and lutein which lowers the risk for cataracts and macular degeneration.
People who eat eggs for breakfast feel fuller for longer, reducing the risk of overeating at lunch, Dr McNamara said.
"Eggs have the highest quality protein you can buy in the supermarket for the lowest cost, and they contain every vitamin and mineral we need except for vitamin C," he said.
"So they easily fit into a healthy diet for people with normal cholesterol levels, people with high cholesterol levels, diabetics and people with metabolic syndrome."
More at www.stuff.co.nz.
Credible
nutrition information promotes good health (23 Jul 09)
Optimum nutrition is a fundamental part of good health. But knowing what to eat, how and when can be hard without access to the right information. The New
Zealand Nutrition Foundation’s new website, www.nutritionfoundation.org.nz, provides scientifically-accurate, easily-accessible information on food and nutrition, helping all New Zealanders towards a healthy, balanced diet.
The website gives up-to-date facts on all you need to know about ‘everything nutrition’; energy to food safety, minerals to glycaemic index. Based on national and international food and nutrition guidelines, it provides practical ideas and tips for all ages and stages.
The Foundation is New Zealand’s leading independent food and nutrition organisation. Everything on the website is written by qualified nutritionists and checked for scientific accuracy by the Foundation’s expert Scientific Advisory Group.
“Nutrition is an area where misinformation and confusion is common. Our new website gives New Zealanders confidence to make the right food choices as part of a healthy lifestyle,” says Sue
Pollard, New Zealand Nutrition Foundation CEO.
Kiwis
rate beef and lamb (22 Jul 09)
Kiwis see lean red meat as an important part of a balanced diet and the vast majority do not consider there to be any health issues associated with it, according to the latest market research conducted by Massey University on behalf of Beef and Lamb New Zealand.
Respondents consider obesity to be the main health issue facing New Zealanders, with diabetes, heart disease and smoking also of concern.
All those interviewed ate lean red meat with over 50% eating beef and lamb 3-4 times per week. The majority said they remove any visible fat before eating meat, in line with current nutrition guidelines.
Rod Slater, CEO of Beef and Lamb New Zealand, says the results are a positive reinforcement at a time when consumers are looking for value.
“It is pleasing to see New Zealanders still know beef and lamb to be their best source of iron alongside other attributes. In addition, the recall on our television advertisement was so high, it is clear our Iron Maidens, Sarah Ulmer, Caroline Evers-Swindell, Georgina Earl and Sarah Walker are helping to get the message across.”
Concern
over high salt content in our food (22 Jul 09)
New research shows that New Zealanders are being fed much more salt in popular processed foods, than people in other countries.
Over 260 products, including fast food and breakfast cereals were compared as part of the research.
The research found New Zealand to be high amongst countries with the most salt added to food.
"In our modern society we consume about nine grams of salt a day which is far too much," says Rob
Walker from the Dunedin School of Medicine.
The health group, World Action on Salt and Health, says a KFC fillet burger, has the highest amount of salt, nearly 3.7 grams, compared to the same burger in Australia and Malaysia.
There is more salt in Kellog's All Bran cereal in New Zealand than in America, but not nearly as much as in Canada.
And a six inch Subway fares worse in New Zealand, too, with nearly twice as much salt as its Finnish counterpart.
"Most people are not aware of just how much they are consuming about 80% to 90% of the salt in our diet comes through the processed food, what we add on with the salt shaker in our meals is really only a small proportion of our daily intake of salt," says
Walker.
The study says it is hypocritical of manufacturers to make healthy claims about
their products when salt is a major factor in cardiovascular disease.
More at TVNZ.
 eMark – a
new way to look at food (3 Jul 09)
The New Zealand Nutrition Foundation has launched a new website – www.emark.co.nz - to demystify
and simplify healthy eating.
With so much food and nutrition information available to us, knowing what’s ‘right’ to eat can be
confusing. Is it low fat, high carbs, high protein? Or is fat our friend and carbohydrate the enemy?
The eMark website allows you to plan meals based on your individual energy needs. By simply entering
height, weight and activity levels into the meal planner, a full day’s menu is created. Menu items can
easily be changed to suit individual taste and choice. Currently there are over 700 foods to choose for
the meal plan and the list is growing.
Anyone can use the eMark system, no matter what age, height, weight or level of activity. Unlike most
healthy eating plans, eMark classifies food and drink in terms of their nutritional value as a whole, rather
than focusing on fat, sugar or sodium content. eMark doesn’t make any food good or bad, but tells you
how much energy it will give you, how long it will keep you going, and how much of it to include in your
diet.
The eMark is based on the latest scientific research and national guidelines, making it relevant to all
New Zealanders. “Once you get the hang of it, you will find the eMark system a quick and easy way to
make the right food choices for your lifestyle,” says the Foundation’s Chair, Fiona
Carruthers. “This new
website takes away the chore of meal planning, doing the work for you at the touch of a button.”
 Price
of milk has implications for our kid's health (19 Jun 09)
Researchers at the University of Otago Wellington say that the
high price of milk and other dairy products over recent years is detrimental
to the health of children and has contributed to greater health inequalities
in New Zealand.
In a wide ranging case study published in Globalisation and Health Dr
Louise Signal and Moira Smith, from the Department
of Public Health at the University, have examined the health impacts of deregulation
of the market for milk since the 1980’s, and the impact on the nation’s health.
They say it is clear from a series of legislative changes that deregulation
of the milk market since the 1980’s has significantly reduced accessibility and
affordability of milk products for many low income families and their children.
“What we have seen is a relatively rapid increase in the price of milk, with
trade being the main priority of successive Governments since the 1990’s, rather
than the provision of milk to every household at an affordable price,”says Moira
Smith. “It means that milk, a basic nutritional product, fundamental to children’s
health, is often outside the reach of low-income families.”
The researchers say that despite payouts to farmers plunging from around $7 per
kilogram of milk solids to around $4.55kg, the retail price for two litres of
milk ($3.21) is the same as a year ago when adjusted for the CPI. Meanwhile
the price of two litres of soft drink has stayed much the same at around $2.00
for 1.5 litres.
“Half a century ago governments supported the right of every child to cheap milk
at home. Now this has been removed and serious health inequities have developed
in New Zealand, particularly amongst lower socio-economic groups and Maori and
Pacific peoples, 30% of whom fall into the lowest income group.”
The researchers point to a series of actions by successive governments: the removal
of government subsidies and control of the milk industry, the axing of price
control, the application of GST on food, and the linkage of retail prices to
international commodity prices (globalisation). This has resulted in an escalation
in the price of milk for New Zealanders, in a country where 25% of export income
is earned from dairying.
Now only 38% of children drink milk daily, and 34% weekly, with 17% not drinking
it at all.
The obvious solution according to the authors is for the Government to reconsider
interventions to make milk more affordable for families.
• Implement price control or subsidies and not rely on a relatively uncompetitive
domestic market to constrain prices
• Government assistance to low income families to ensure they can afford to buy
healthy food
• Milk as part of a ‘Breakfast in Schools’ programme in schools in low-income
areas
• Reduce or eliminate GST on healthy food choices such as milk and fresh, non-processed
food.
Entries
open for the 2009 Nutritionist Development Award (10 Jun 09)
The New Zealand Nutrition Foundation and Kellogg’s ® are seeking entries for their annual Nutritionist
Development Award. This award was first established in 1994 to promote academic and professional excellence in New Zealand nutrition and has already helped 11 leading Kiwi nutritionists achieve further skills and knowledge in their specialist field. The prize of $5,000 will be used to fund attendance at an overseas conference or course to assist career development.
Nutrition is constantly in the media, with regular debate over the rising cost of food, the latest super foods or the obesity ‘epidemic’, so the availability of accurate qualified opinion is paramount. The New Zealand Nutrition Foundation and Kellogg’s ® are continuing this important award to enhance the knowledge and skills of newly-qualified nutritionists within this country.
Sue Pollard, CEO, New Zealand Nutrition Foundation, says this award offers significant benefits for New Zealanders. “New Zealanders pride themselves on healthy and active lifestyles. This award recognises the efforts and ambitions of our local nutrition talent by helping them learn new skills and become better professionals in their field”.
Past winners have gone on to work in such diverse areas as nutrition communication, public health consultancy, the food industry and academic research. Their initiatives have included the free fruit to primary schools pilot study, obesity prevention programmes and research studies into topics such as cardiovascular disease, Type 2 Diabetes and the breakfast habits of adolescents.
Applications must include a short paper describing how they believe they can contribute to improving the nutritional status of New Zealanders. Entries
close on July 30th and the winner will be announced at the New Zealand Nutrition Foundation AGM on October 1.
For more information download the pamphlet
and entry form, or contact Sue Pollard, New Zealand Nutrition Foundation, phone (09) 489 3417, email sue@nutritionfoundation.org.nz
 Healthier
deep-fried chips on the menu (4 Jun 09)
The classic deep fried chip is about to undergo a healthy makeover after new
standards were introduced to the food service industry. The seven standards which
include using less salt, cutting a bigger and straighter chip and using low fat
cooking oil have been identified by The Chip Group – a partnership
between industry groups and the Heart Foundation.
Group chairwoman Glenda Gourley said the standards were developed
after the Ministry of Health granted funding to implement a three year programme
focused on improving
the nutritional profile of chips. "These are voluntary standards and staff working
within the food service industry are being encouraged to use them as part of
their daily work," Ms Gourley said. "In launching them, we hope to be able to
help restaurants to serve up tastier and healthier chips to their customers and,
at the same time, improve the cost
efficiency of their businesses." The standards are:
* Chip size – Use thick straight cut chips of at least 13mm.
* Cooking – Use a digital thermometer to check the oil temperature. Cook chips
at a temperature of 175degC for between three and four minutes for final fry.
* Drainage – Bang or shake the basket vigorously twice then hang for at least
20 seconds.
* Frying medium maintenance – Maintain frying medium in good quality. Keep fryer
topped up with fresh frying medium. Cool frying medium and cover fryers when
not in use. Test and discard frying medium when it shows signs of degradation.
* Frying medium – Use a frying medium that meets the following criteria: saturated
fat equal to, or less than 28 per cent; trans fat equal to, or less than 1 per
cent.
* Salt – Use salt sparingly, if seasoning chips.
* Training and education – Adopt best practice frying training for staff. More
at www.stuff.co.nz.
MORE NEWS: All News this month :: Industry :: Issues :: Food
Safety :: Nutrition :: Research & Education :: Foodies :: Food
Service :: Grocery :: Awards & Competitions :: Archived News (12 months)
Back to the top |
|
|
| SPONSORED LINKS: |
 |
|
|
