Nutrition News
October 2012
Mission Statement
Kia whakareia te ōranga o
ngā tāngata o Aotearoa ma
te whakamana i ngā wawatā
hei tohu kai hauora, kai
reka, hei oranga kakama.
To enhance the quality of life of
New Zealanders by encouraging
informed, healthy and
enjoyable food choices, as
part of an active lifestyle.
1
2012 AGM Public Seminar:
Professor Sir Peter Gluckman
2
Good News for
Food Week 2013
2012 Nutritionist Development
Award Winner:
Sarah-Jane Westbrooke
3
2011 Nutritionist Development
Award Winner: Wendy Slatter
Kaye Dennison, Dietitians
New Zealand Award
4
Corporate Member Activities
Nut-ricious New Member
5
Beef + Lamb New Zealand:
Strengthening the Platform
Chef Jinu Abraham Wins Award
6-7
Health, Hype and
Omega-3 Fish Oils
7
Plate of our Nation
8-9
News from FSANZ and the
Ministry for Primary Industries
10
International Federation for
Home Economics XXII World
Congress: Global Well-being
Heart Foundation Hospitality Hub
11
Committee for Healthy Ageing
12
What’s on
NZ Nutrition Foundation
PO Box 331 366
Takapuna, Auckland 0740
Phone: 09 - 489 3417
Fax: 09 - 489 3174
Mobile: 021 640 995
Email: [email protected]
1
www.nutritionfoundation.org.nz
2012 AGM Public Seminar:
Professor Sir Peter Gluckman
We were delighted Professor Sir Peter Gluckman, the Prime
Minister’s Chief Science Advisor, accepted an invitation to
speak at the Foundation’s annual public seminar, held in
association with the 2012 AGM, on September 27.
Professor Sir Peter Gluckman was the founding Director of
the Liggins Institute in Auckland and is one of New Zealand’s
best known scientists. His research has won him numerous
awards and international recognition including Fellowship of
the Commonwealth’s most prestigious scientific organisation,
The Royal Society (London). In 2001 he received New
Zealand’s top science award, the Rutherford Medal, and in
July 2009 he was appointed as the first Chief Science Advisor
to the Prime Minister of New Zealand.
Professor Sir Peter Gluckman is an international advocate
for science, promoting the translation of discoveries in
biomedical research into improvements in long term health
outcomes.
His presentation, titled ‘A life cycle approach to obesity’, mirrored the theme of his book, Fat Fate
& Disease, written with Peter Hansom and published earlier this year. He shared with us some of his
research in epigenetics and human development science, i.e. what gives us a healthy start to life.
He described how a baby’s environment between conception and birth determines its childhood
development and life-long health – and the impact that has on individuals and populations.
But how does this relate to obesity? Gluckman believes epigenetics and human development
science is behind the world-wide increase in obesity and the associated diabetes and cardiovascular
disease. His research has shown baby rats to a malnourished mother fed a high fat diet become
obese. He suggests this is because foetuses are predicting low nutrition would be detrimental, so
increase fat when born into an ‘over-nutrition’ world. A similar phenomenom has been shown in
humans, by studying maramus and kwashiorkor sufferers, with marasmics tolerating malnutrition
better; kwashiorkors being unable to use energy supplies.
Gluckman is arguing for more emphasis to be given to the education and health of parents-to-be
and the health of a child in the first few years of life as part of New Zealand’s obesity prevention
measures. With the incidence of gestational diabetes increasing rapidly, currently sitting at 20-25%
in the Asian population, he’s also advocating for all pregnant women in New Zealand to have a GT
test, as is happening already in many parts of Asia.
In a similar vein, his final point related to research being done with colleagues in Southampton,
England, home of the famous ‘Barker Hypothesis’. Quality of diet has been shown to correlate
closely with level of education. Educational attainment is therefore key with Gluckman’s subsequent
call to replace health education with health literacy in the science curriculum being music to the
ears of our 2011 Nutritionist Development Award recipient, Wendy Slater, whose work on health
literacy is described on page 3.
Professor Sir Peter Gluckman’s presentation can be heard by logging onto our website at: www.
nutritionfoundation.org.nz/news-and-hot-topics/NZNF-Audio-Presentations
www.nutritionfoundation.org.nz
www.nutritionfoundation.org.nz
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Good news for Food Week 2013
Food Week 2013 has received an early windfall. A substantial grant from the Youthtown Trust
now makes plans for expanding activities in school a certain reality. The money will be used
to broaden our JUST COOK campaign with a Cooks in Schools programme, a cross curriculum
teaching unit and a series of webinars / seminars.
Cooks in Schools – Cooking is a life skill many young people lack. In this programme we will take
high profile cooks / chefs into secondary schools to show students just how easy and delicious
a quickly prepared, home-cooked meal can be using foods from the JUST COOK Food List.
Webinars and live chat will be used to follow up these visits. The priority areas are those of high
social deprivation and where Youthtown is active.
Cross Curriculum Teaching Unit – Before starting this project we will carry out a literature review
of the knowledge and cooking skills of young people. We will work from a brief prepared by the
Public Health Special Interest Group of Dietitians New Zealand, based on in-depth knowledge of
their communities. We also need to consider how we fit with other existing programmes. This is
expected to take 18 months so aiming for a project launch in 2014.
Webinars / live chat – We want to maintain contact with young people we talk to through Cooks
in Schools and the teaching unit. We will build a framework of webinars to do this and deliver
relevant, up-to-date information in a timely, cost-effective way.
We will also be able to continue our existing youth-focused ‘create-a- family meal’ challenge and
community engagement projects thanks to the generosity of our current partners.
Youthtown Trust Areas
Northland
North Shore
Auckland Central – Panmure / Glen Innes /
Avondale
East Auckland – Howick / Botany /
Meadowlands
South Auckland
Waikato/BOP – Taupo / Huntly / Rotorua
Wellington – Upper Hutt / Poirua
Christchurch – Aranui / Rangiora
Oamaru
Dunedin
West Coast – Greymouth
2012 Nutritionist Development
Award Winner: Sarah–Jane Westbrooke
A dietitian from North Shore
Hospital has won this year’s
prestigious New Zealand Nutrition
Foundation and Kellogg’s
Nutritionist Development Award,
to support her career ambition to
be the first New Zealand dietitian
specialising in breast feeding.
Sarah-Jane Westbrooke became a New Zealand Registered
Dietitian in 2009 and currently works as a Paediatric Dietitian
at North Shore Hospital, where her main professional interest
area is neonatal and infant nutrition. She will use the award for
the training needed to become a New Zealand dietitian with
specialist knowledge in breastfeeding. In the longer term SarahJane aims to become the first New Zealand Registered Dietitian
and Lactation Consultant.
A Rotary Group Study Exchange to Alaska/Yukon earlier this year
fuelled her ambition. Sarah-Jane saw dietitians there working
closely with the maternity and child health sector to promote
optimum nutrition from pre-conception, through pregnancy,
breastfeeding and childhood. “I came back inspired,” Sarah-
2
Jane says. “I saw how dietitians with specialist knowledge in
lactation can improve the health services provided to mothers
and babies. I want to do the same in New Zealand.”
The Foundation is really pleased to be able to give the award this
year in line with the New Zealand Health Workforce Strategy of
improving the efficacy and efficiency of health services provided
to mothers and babies in New Zealand. It is an investment in the
future health of our population.
Julian Ng, Marketing Manager, Kellogg New Zealand says this
award helps to recognise and support the outstanding local talent
starting out on their career in nutrition. “Sarah-Jane is clearly a
highly talented and dedicated dietitian. Kellogg’s is delighted to
be supporting her proposed learning and innovative approaches
in the field of nutrition to help further impact the well-being of
New Zealanders,” says Ng. “
The Foundation is once again extremely grateful to Kellogg’s,
long term supporter of the Nutritionist Development Award,
which was first established in 1995 to promote professional
development for those in New Zealand working in the field of
nutrition.
www.nutritionfoundation.org.nz
2011 Nutritionist Development
Award winner: Wendy Slatter
I used my 2011 Nutritionist Development Award to attend
the Society for Nutrition Education and Behaviour (SNEB)
Conference held in the historic and beautiful Omni Shoreham
Hotel in Washington DC in July this year.
SNEB is an international community of professionals actively
involved in nutrition education and health promotion. This
organisation has similar goals to the New Zealand Nutrition
Foundation. It aims to promote effective nutrition education and
communication to support and improve healthful behaviours, and
has a vision of healthy communities through nutrition education
and advocacy. The Society attracts an international membership;
a network I was keen to access to support my research. Members
of SNEB come from the wide spectrum of nutrition and nutrition
education, working to educate individuals, families, fellow
professionals and students, and play a role influencing policy
makers (particularly in the United States) about nutrition, food
and health. SNEB’s journal, Journal of Nutrition Education and
Behaviour, is a refereed, scientific periodical.
This year’s conference focused on ‘Energy from Synergy’, where
attendees were encouraged to participate in collaboration. The
vision was of developing a synergy between people with diverse
ideas but who held a common goal, so the ideal of healthy
communities and people across the world could be encouraged.
This overarching theme meant every conference participant came
to the conference table prepared to share, discuss and talk with
their neighbours, to see if links could be made between them. I
met and made many new contacts from around the world.
Each of the many conference sessions provided a snapshot of
position, policy, action and endeavour the topic encompassed.
There were also abstracts and poster presentations on current
research.
The event opened with speakers from the White House discussing
Michelle Obama’s vision as First Lady. In February 2010, she
launched the Let’s Move! initiative. Let’s Move! focusses on
encouraging more healthful lifestyles and a push for better
quality food in schools and neighbourhoods in the United States.
This initiative involves a wide range of
staff to develop and communicate the
vision; from the White House garden
being established to activity clubs in
junior schools and after-school cooking
classes.
The second day focused on the national agenda, policies and
funding. The National Institute of Food and Agriculture is an
important federal (government driven) partner in nutrition
education, funding much of the state and university extension
nutrition programmes channelled into local communities of need.
The size of the need for nutrition programmes in the States is
overwhelming, but also quite evident when watching everyday
Americans and their behaviour, shopping choices and lifestyle.
The third day was very much about divisional levels of interest
within the SNEB organisation. All SNEB members are encouraged
to join a ‘Division’, which provides a focus or think-tank group
for their nutrition ‘passion’. The division I joined is called “DINE”
– the Division of International Nutrition Education. This division
attracted the majority of the overseas participants and firmly
focused nutrition education at a completely separate level to
the rest of the conference. People discussed nutrition education
at their country level describing their role and participation.
Interestingly discussions were very much aligned with those of the
New Zealand Nutrition Foundation goal ‘to encourage informed,
healthy and enjoyable food choices as part of an active lifestyle’.
We are not the only country in the world seeking innovative ways
to communicate our messages and engage with the community.
I would like to thank the Foundation and Kellogg’s for their
support. The Scholarship provided me with funding to attend a
conference of this calibre which I would otherwise not have been
able to do. Attendance at SNEB helped me place my research
work within a more global context, to see points of difference and
to discuss the need for innovative nutrition education throughout
the world.
Thank you.
Kaye Dennison, Dietitians New Zealand Award of Excellence
Kaye
Dennison,
past
Foundation
Councillor and inaugural Chair of the
Foundation’s Committee for Healthy
Ageing, has received Dietitians New
Zealand’s highest honour, the Award of
Excellence, for outstanding achievement
in Dietetics.
Kaye’s achievement in dietetics is especially
outstanding because of her innovation,
enthusiasm and resourcefulness, and her
ability to seek out and challenge the status
quo. During her 32 years in the profession
she has led by example, working passionately and tirelessly to improve outcomes
for patients and clients, and increase
support and recognition for colleagues.
She believes in the value of dietetics in
the wider multi- and interdisciplinary
arena, and works collaboratively at every
opportunity.
Kaye is recognised as an authority in many
areas of dietetic practice by her peers and
professional colleagues. Her passion for
education has led her to be an innovative
and stimulating educator, and she has
been an invited speaker at a wide range of
New Zealand and Australian conferences
and seminars, including many of our
Foundation seminars.
Kaye Dennison epitomises professional
excellence. She is always looking to
improve our service, seeing beyond the
limits of dietetics. She advocates strongly
for dietitians participating in research and
ongoing professional development. She
www.nutritionfoundation.org.nz
strongly believes she is more effective
working at a grass roots level than in a high
profile position, and in ways that ensure
dietetics is acknowledged across the
broadest spectrum.
Kaye Dennison “aims for perfection and
settles for excellence.”
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Corporate Member activities
Many of our corporate members share our objectives and
over the last quarter we have been working alongside
them on a number of projects:
• Canned vegetables – in the light of international research
showing the nutritional value of canned vegetables, and
a commitment to our JUST COOK Food List, we helped
publish a press release and gave radio interviews on the
benefits of keeping canned fruit and vegetables on hand
in the food cupboard.
• Eggs - also based on international research, we carried
out a comparison between the nutritional composition of
New Zealand eggs in the early nineties and now, showing
beneficial changes over time. The results were publicised
through TV, radio and print media; the coverage also
being used on a number of websites.
• Nuts - a literature review of the nutritional value of nuts
was commissioned to support a marketing campaign.
• On-line campaign - we are working with a new corporate
member on an on-line campaign encouraging people to
think about how they eat.
• Nutritionist Development Award - together with Kellogg’s,
we have promoted and administered the Nutritionist
Development Award.
Our next Corporate Member breakfast update is on virtual
supermarket trials - details to follow soon.
Nut-ricious New Member
We are pleased to welcome Prolife
Foods as a new corporate member of
the Foundation.
Prolife Foods is a proudly Kiwi-owned
business that began in 1984 as a hot nut
vending supplier to health shops and the
hospitality trade. It is now one of New
Zealand’s largest importers, manufacturer
and marketer of nuts, dried fruits,
snack foods, cereals and confectionery
products.
Prolife Foods is based in Hamilton where
its procurement, marketing, customer
services, manufacturing and distribution
facilities are also located. It also has an
extensive sales and merchandising team
spread across the country, distributing
to supermarkets and health food stores
nationwide and throughout Australia.
The brands that sit under Prolife Foods
include the Alison’s Pantry range of selfselection department nuts and fruit, the
Mother Earth range (nuts, fruit and nut
blends and bars), Value Pack economysized nuts and Donovan’s Chocolates.
Amongst other membership benefits, the
Foundation has also put Prolife Foods in
touch with a team of researchers at Otago
University who have prepared a literature
review on the numerous health benefits
of eating nuts – see ‘In a NUTshell’ article
below.
Prolife Foods has just launched an
inaugural National Nut Day, scheduled for
Tuesday 23 October 2012, to encourage
New Zealanders to include 30g, or a small
handful, of nuts in their diet each day. We
look forward to growing our partnership
with Prolife Foods as a corporate member.
In a NUTshell
The conclusions of a recent literature
review conducted by the University of
Otago for new Foundation corporate
member, Prolife Foods:
• Nuts provide a concentrated source
of unsaturated fat, fibre, vitamin
E and a number of other nutrients
often in short supply in the modern
diet. Frequent nut consumption
could be an effective way to achieve
adequate essential nutrient intakes
and maintain general well-being. As
different nuts contain varying amounts
of micronutrients, eating a selection
is ideal.
• To gain the most health benefits
from nuts it is important not to add
salt, sugar or other fats, so fresh,
unprocessed nuts are best. Raw
nuts should be consumed with the
skin on, as most of the antioxidants
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www.nutritionfoundation.org.nz
and phytochemicals are located in
the pellicle or outer soft shell of the
nut. Nuts can also be dry roasted by
putting them in a shallow dish in the
oven at a low to medium heat (around
100°C), stirring them occasionally until
they have the desired crunch. Store
nuts in a cool, dry, dark place.
• The cost of nuts is often mentioned
as a barrier to consumption. However,
depending on the type of nut and
where it’s come from, 30g nuts should
cost $1-1.50. Even smaller amounts
eaten regularly are better than none
at all.
• Nuts are the ultimate fast food,
convenient and easy to carry around.
If you feel really hungry during the
morning or afternoon, nuts can help
you through to your next meal.
• The regular consumption of raw nuts
(30g nuts per day) is recommended
to improve diet quality and to reduce
several risk factors associated with
heart disease. The effect is more
pronounced when nuts are consumed
in place of ‘unhealthy’ foods, i.e.
those highly processed with excessive
amounts of salt, sugar, saturated
and/or trans fats (a fat often found in
processed foods).
• The inclusion of one serving of nuts
per day will not adversely affect body
weight. This is especially apparent
when nuts replace, rather than
supplement, other foods.
Beef + Lamb New Zealand:
Strengthening the Platform
The availability of robust scientific information is critical for health and nutrition-related activities. An up-to-date,
comprehensive set of compositional
data is one essential element of that
scientific ‘toolkit’.
It is for this reason the New Zealand red
meat industry has carried out its most
comprehensive nutritional analysis of New
Zealand beef and lamb. The research,
carried out by Massey University, analysed
65 nutrients in almost 50 cuts of New
Zealand beef and lamb, in both raw and
cooked form.
Sampling
Samples of beef and lamb were derived
from meat processors across the country
over a six month period. Lean and fat
samples were analysed separately giving
the ability to provide compositional data
for cuts with varying degrees of fat trim,
or fully lean, as appropriate. The need for
this flexibility is underlined by evidence
showing many consumers trim fat after
purchasing meat, either before or after
cooking.
Methodology
For each of the 23 beef and 25 lamb cuts
analysed, an average of 10 samples was
collected to give a total combined sample
of 3kg lean tissue for both cooked and
uncooked product. Sample tissue was
prepared by separating bone, fat and lean
muscle by boning knife. Widely-accepted
laboratory procedures were used for
analysis, in line with the requirements of
international nutrient databases.
Results
A total of 25 nutrients, including proximate
analysis, and 40 fatty acids were analysed,
with additional data in this updated
set including figures for long chain
polyunsaturated fatty acids and vitamin
D. The average total fat content across
all lean cuts was 6.28g/100g for beef,
6.5g/100g for lamb cooked; 4.66g/100g
for beef, 4.65g/100g for lamb raw.
This underlines the results of the Ministry
of Health’s 2008-9 New Zealand Adult
Nutrition Survey, showing red meat’s
contribution to dietary fat and saturated
fat intakes falling to 6.8% and 7.3%
respectively. The average long chain
omega 3s* across all raw lean lamb cuts
is 48mg/100g, 41mg/100g for beef;
52mg/100g for raw whole lamb cuts;
43mg/100g for beef. Data also suggest
eligibility for a range of nutrient claims,
e.g. iron, zinc, protein and vitamin B12,
both as a ‘source’ (≥10% RDI) and ‘good
source’ (≥25% RDI), as well as being low
in sodium.
* These figures include C20:3n3
Eicosatrienoic + EPA + DPA + DHA
Sound science is an integral part of Beef
+ Lamb New Zealand’s nutrition portfolio.
As an industry, we strive to ensure all our
nutrition messages are based on robust
science, having undergone rigorous
scientific scrutiny. This study provides a
solid platform from which to inform and
educate consumers as well as provide
a credible technical resource to health
professionals, researchers and nutrition
scientists alike.
Contact: Fiona Carruthers
Nutrition Manager
Beef + Lamb New Zealand
[email protected]
c
Conclusions
This new data set confirms lean New
Zealand beef and lamb can be promoted
on its nutritional attributes, as a low fat,
nutrient-dense food. Once ratified by the
USDA, the data will be available on the
Beef + Lamb New Zealand website, www.
beeflambnz.co.nz, as well as incorporated
into the New Zealand Food Composition
database.
Chef Jinu Abraham wins AWARD
NZ Vegetarian Dish Challenge 2012
Congratulations to Jinu Abraham, Executive chef of Heritage Auckland,
who has won the inaugural New Zealand Vegetarian Dish Challenge 2012,
organised by Vegetables.co.nz
Nationwide, chefs and caterers where invited to submit their favourite recipe
featuring fresh New Zealand grown vegetables. Jinu entered a vegan dish
from his extensive repertoire to win out over 200 other entries.
To celebrate Jinu’s success, Heritage Auckland held a vegan winter celebration
dinner on 28 July. Before the dinner Jinu demonstrated his winning dish, baby
vegetables with olive, celeriac, candied walnut and macadamia cheese. The
dish is featuring on the Hectors restaurant menu.
Heritage Hotels is a corporate member of the Foundation.
www.nutritionfoundation.org.nz
5
Health, hype and omega-3 fish oils
The purported health benefits of omega3 fatty acids are often discussed in the
media, but what does the scientific
research actually say about the positive
impact of these nutrients - or the perils
of deficiency?
A recent symposium organised by Massey
University looked at omega-3 fatty acids
in detail and examined their relationship
to health. Issues explored included
supplements versus food sources, current
recommendations and current evidence
for best practice. The day began with
Foundation Councillor, Dr Laurence
Eyres, presenting an entertaining and
comprehensive history of fats and oils
research, both here in New Zealand
and overseas. This set the scene for the
following presentations, as it gave the
audience perspective on how the research
had evolved over the past century.
Associate Professor Welma Stonehouse
from Massey University’s Institute of Food
Nutrition and Human Health in Auckland
spoke about omega-3 fatty acids and a
healthy heart:
“Coronary heart disease remains one
of the leading causes of death in New
Zealand. In 2008, New Zealand was ranked
first for deaths from acute myocardial
infarction among OECD countries. Long
chain omega-3 fatty acids, found in fish
and fish oil, have been shown to reduce
the risk of coronary heart disease and
provide a safe, effective, feasible and costeffective strategy to protect from coronary
heart disease.
“Evidence from epidemiological and
randomised controlled clinical trials has
shown that moderate doses of long chain
omega-3 fatty acids, eicosapentaenoic
acid (EPA) and docosahexaenoic acid
(DHA), significantly reduce the risk of
fatal coronary heart disease and sudden
cardiac death. The most consistent and
established effect of EPA and DHA is to
lower triglyceride concentrations. Because
of this effect, long chain omega-3 fatty
acids have been shown to be an effective
adjunct to statin treatment for improving
the lipid and lipoprotein profile of patients
with combined dyslipidemia.
“Current recommendations for the
intake of the omega-3 fatty acids EPA +
DHA are 610mg/d in men and 430mg/d
in women for prevention of chronic
disease; 1g/d for patients with coronary
heart disease; 2-4g/d for patients with
hypertriglyceridaemia’.
She reviewed the current evidence that
long chain omega-3 fatty acids protect
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against coronary heart disease and their
possible mechanisms of action.
Dr Alex Richardson is a Senior Research
Fellow at the Centre for Evidence-Based
Intervention, University of Oxford in the
UK; a Visiting Research Fellow at the Dept
of Physiology, Anatomy and Genetics,
University of Oxford; and is Founder
Director of Food and Behaviour Research.
Her topic was omega-3 fatty acids and
children:
“The long-chain omega-3 fatty acids found
in fish and seafood (EPA and DHA) play
critical roles in normal brain development
and function, but are relatively lacking
from modern, Western-type diets.
Increasing evidence indicates that
relative deficiencies in these omega-3 are
unusually common in children with ADHD
and/or related behavioural and learning
difficulties such as dyslexia, dyspraxia and
autism, and controlled treatment trials
have shown that dietary supplementation
with omega-3 can be of benefit in these
conditions.
“Similar investigations are now focusing on
the potential role of omega-3 fatty acids in
the behaviour and cognitive performance
of children from the general population.”
The latest research evidence in these
areas was reviewed and summarised, with
an emphasis on its implications for both
policy and practice.
Dr Cath Conlon is a Lecturer in Human
Nutrition from Massey University’s Institute
of Food Nutrition and Human Health in
Auckland. She discussed whether a high
DHA supplement can improve cognitive
function in healthy adults:
“Grey matter in the human brain is composed of 50% lipid which is predominantly
made up of docosahexaenoic acid (DHA),
a long chain omega-3 fatty acid. DHA is
structurally and functionally integrated
into the membranes of neural cells where
it affects various cellular and neuronal processes.
“We studied 176 healthy adults aged 18 to
45 years as part of a randomised placebocontrolled double blind intervention study.
They received either a DHA supplement
(1.16g) or placebo daily for 6 months. A
series of cognitive tasks were administered
to the participants at baseline and at the
end of the study.
“Our
study
showed
that
DHA
supplementation improved memory and
speed of memory domains in healthy young
adults whose normal diet was low in DHA.
www.nutritionfoundation.org.nz
Gender differences were observed with
regard to the type of domains affected. In
women, DHA improved episodic memory
and speed of episodic memory, and in men
speed of working memory was improved
compared to placebo.
A presentation on the other end of the age
spectrum came from Dr Natalie Parletta
from the University of South Australia who
researches the impact of omega-3 fatty
acids on cognitive function and mood in
the elderly. She explained:
“Around one in six elderly Australians
reportedly suffered a mental health
problem over the past 12 months, the
most common being depression and
cognitive impairment. Lifestyle risk factors
that are protective against physical illness
are also associated with reduced risk of
mental illness, including physical activity,
sleep, moderate wine consumption, not
smoking, and a Mediterranean-style diet
characterised by fish, olive oil, legumes,
vegetables and wine.
“Of interest here are the omega-3 fatty
acids found in fish. Their consumption has
become alarmingly low in Western diets
considering that they comprise critical
components of our brain structure and
function. Accordingly, low levels have
been associated with poorer mental health
across the lifespan, including depression
and dementia with ageing.
A number of studies have indicated
benefits of omega-3 supplementation
for depression, which is a risk factor for
progression to dementia. To date, omega3 intervention studies with elderly people
indicate that those in early stages of
cognitive impairment may be most likely to
benefit from supplementation compared
with elderly people who show no signs of
impairment and those in whom dementia
has progressed.”
Professor Marlena Kruger, from Massey
University’s Institute of Food, Nutrition
and Human Health in Palmerston North,
commented on omega-3 fatty acids and
bone health:
“There is increasing evidence that
various long chain polyunsaturated fatty
acids (LCPUFAs) have critical roles in
regulating bone metabolism and may have
therapeutic potential in the management
of
post-menopausal
osteoporosis.
Dietary LCPUFA deficiency in animals and
humans results in decreased intestinal
calcium absorption, reduced synthesis
of bone connective tissue matrix and
loss of cartilage, bone demineralisation,
increased renal and arterial calcification, replacement of bone
cells with adipose tissue and severe osteoporosis. Populations
who habitually consume a high fish (high n-3 LCPUFA) diet, such as
the Japanese and Greenland Eskimos, have a very low incidence
of osteoporosis.
“Fatty acids from the diet, such as linoleic acid (sunflower oil for
example) and alpha-linolenic acid (from linseed oil/ flax), are not
easily converted in the human body to the long chain unsaturated
fatty acids and with ageing, menopause, and various lifestyle
factors such as smoking, the ability decreases further. Increasing
intake of omega-3 LCPUFAs has been shown to minimise the
decline in bone mass caused by menopause in women. Some
studies in humans indicate that LCPUFAs can increase bone
formation, affect peak bone mass in adolescents and reduce bone
loss in older women as measured using bone mineral densitometry
(BMD).
“In elderly women fish oil significantly reduced bone loss and
improved spine BMD by 3.1% over 3 years. High intakes of oily
fish are also associated with maintenance of hip BMD in men and
women and data from the Women’s Health Initiative suggest that
omega-3 PUFAs may decrease total bone fracture risk. The long
chain PUFAs therefore seem to have a protective effect on bone
especially post-menopause. However, long term intervention
studies are required.”
Associate Professor Barbara Meyer from the University of
Wollongong in Australia comments on intakes of omega-3 fatty
acids for optimal health:
“The optimal intake for omega-3 fatty acids is approximately
500mg per day. Whilst there are no data available from New Zealand, Australians are not consuming enough omega-3 fatty acids,
with average intakes of less than half the recommended intakes.
The easiest way to achieve the optimal intake is to consume two
fish meals per week, one of which is an oily fish, like salmon or
sardines, or alternatively, fish oil supplements.”
Source: Science Media Centre July 3, 2012
Plate of our Nation
The Foundation is pleased to support Weight Watchers’ Plate
of our Nation programme. Earlier this year Weight Watchers
surveyed 1000 New Zealanders to find out their attitudes
to food and meals. The resulting report, Plate of our Nation,
covers areas such as lifestyle, exercise, body image, health and
wellbeing, finding significant disparities between generations’
attitudes towards activity levels, food consumption, cooking
skills and weight. It reveals how gradual changes in the way we
eat, move and live our lives, have crept up on us over time with
food knowledge rapidly diminishing.
Plate of our Nation key findings:
• 53% of young adults consider heating chicken nuggets to
be cooking
• Nearly 4 out of 10 (39%) of ‘Generation Z’ (teenagers to
early 20s) respondents are unable to correctly identify staple
vegetables such as leek or zucchini
• 82% of Generation Z respondents don’t use any fresh
ingredients in their daily evening meals
• New Zealanders rarely eat as a sole activity; 81% of us eat
meals while doing other things, such as reading, texting or
working, which has been shown to lead to over-eating
• 42% of New Zealanders continue eating until overfull
• On an average day, 42% of New Zealanders exercise,
compared to 87% who watch TV
• 53% of New Zealanders admit they are concerned by the
obesity crisis
• 36% of Generation Z believe seeing overweight people on
TV makes obesity seem normal.
Well-known chef Pete Evans, from My Kitchen Rules, is the
“face” of Plate of our Nation. His involvement will bring the
public into the debate in a way organisations like Weight
Watchers and the Foundation cannot do alone. Pete gave the
following reason for his involvement, “As a chef, and someone
who is in the business of bringing pleasure through food, people
might be surprised to hear me being so vocal about this issue.
I approached Weight Watchers some time ago because I am
genuinely concerned about the growing obesity epidemic and
where it’s heading. We’ve swapped fresh for fast and quality for
convenience, our knowledge of food and cooking skills are in
decline. We’re busier than ever before, but technology means
our days are filled with so much sitting – watching TV, browsing
the net – and what’s worse, we do these things while eating,
so we’re not giving our food or mealtimes the respect they
deserve.”
The Foundation is delighted to be involved with Plate of our
Nation. This high profile campaign can give the public a chance
to decide what kind of environment they want to enable them
to live a healthy life. It can help people make small changes to
their own eating environment that aim to make a big difference.
The centre piece for the Plate of our Nation is at www.
plateofournation.co.nz. Weight Watchers is inviting Kiwis to
throw their ‘social weight’ – in other words their Facebook
and twitter connections - behind the cause. The aim is for the
site to be alive with debate and comment. Visitors are able to
complete a survey and see how they compare with the rest
of the nation in terms of food knowledge and cooking skills.
There are also practical hints and tips; from shopping and
cooking tips to recipes, together with comments, insight and
advice from experts in nutrition, exercise, psychology, obesity
research and fashion.
www.nutritionfoundation.org.nz
7
News from FSANZ and the
Ministry for Primary Industries
Draft standard 1.2.7 Nutrition, Health and
Related Claims
Did you know Food Standards Australia New Zealand (FSANZ)
has been working on this piece of legislation since 2003?
an approach to voluntary interpretive FOPL in New Zealand. It
included people from the food industry, NGOs, academics and
Government departments.
The Advisory Group’s terms of reference were to:
The goals of this standard are to:
• Consider the latest evidence regarding FOPL
• ensure food products carrying nutrition content claims and
health claims provide adequate information for consumers
• Consider global developments in FOPL, particularly in
Australia and New Zealand
• reduce the risk of misleading and deceptive claims on food
labels
• Identify areas of common ground shared by stakeholder
groups on:
• expand the range of permitted claims
o the purpose of FOPL
• allow industry to innovate giving consumers a wider range of
healthy food choices.
o assessments and critiques of current FOPL systems
Under the draft Standard, it is proposed all claims will have to
be scientifically substantiated. In July the COAG Legislative and
Governance Forum on Food Regulation (the Forum) stated their
preferred approach for general level health claims allows for preapproved food-health relationships as well as the option of selfsubstantiation of new claims which comply with detailed criteria
that would be set out in the Standard.
Foods will also have to meet other criteria to be eligible to carry
health claims. A nutrient profiling scoring criteria (NPSC) will be
used to ensure health claims only appear on healthy foods. This
means foods that contain high levels of sugar, fat and salt will not
be able to claim health benefits.
The Ministers asked the Food Regulation Standing Committee
and FSANZ to work together and continue to consult with
public health groups, consumers, industry and officials in further
developing the approach to general level health claims in the
standard for Nutrition, Health and Related Claims. The review
period ends on 31 October 2012 and a final decision is expected
in December.
Front-of-Pack Labelling System (FOPL)
In 2009, the Council of Australian Governments (COAG) asked
the Australia and New Zealand Food Regulation Ministerial
Council (ANZFRMC) to commission an independent review of
food labelling law and policy. This report sought to address
food labelling issues that have challenged governments here
and abroad for many years.
The Review panel published its final report, Labelling Logic, in
January 2011. Labelling Logic included 61 recommendations on
a variety of food labelling and regulation matters. Among them
a set of recommendations relating to front-of-pack labelling
included:
51. That a multiple traffic lights front-of-pack labelling system be
introduced. Such a system to be voluntary in the first instance,
except where general or high-level health claims are made or
equivalent endorsements/trade names/marks appear on the
label, in which case it should be mandatory.
In February 2012, the Minister for Food Safety, the Hon Kate
Wilkinson appointed an Advisory Group to provide advice on
8
o foods on which some form of FOPL would be of most
benefit
o information that should be included in FOPL, or on which
FOPL should be based
o the presentation of FOPL
o promotion/education that can assist consumer use of
FOPL
o alternatives to FOPL
• Provide advice on evaluation strategies for FOPL based on the
above
• Identify, if possible, a pragmatic approach to FOPL that may
be used on a voluntary basis
This group, of which the Foundation CEO is a member, met five
times during 2012. The resulting report, to be delivered to the
Minister in November, will provide a set of principles to guide
any front-of-pack labelling system in New Zealand and outline
the steps that should be considered in the implementation of
a voluntary scheme. Ideally, any system developed for New
Zealand should align with FOPL developments in Australia.
Folic Acid fortification of bread
The Minister for Food Safety has decided to issue a new
standard that continues the permission for voluntary fortification of bread: the New Zealand (Permitted Fortification of
Bread with Folic Acid) Food Standard 2012. The new Standard came into force on 28 September 2012.
This decision was taken after consideration of the submissions
received during the consultation period and scientific data,
including new research, undertaken by the Ministry for Primary
Industries (MPI). Over 130 submissions were received; 39 were
in favour of mandatory fortification, 88 submitters supported
voluntary fortification or were against mandatory fortification,
3 submitters supported limited mandatory fortification (option
two) and 2 supported mandatory reporting (option three).
Submitters who favoured mandatory fortification considered
the benefits of fortification outweighed the costs and said the
risks to the general population were minimal or non-existent.
Submissions favouring mandatory fortification were mainly from
www.nutritionfoundation.org.nz
professional medical associations, doctors and families affected
by a neural tube defect (NTD) pregnancy (including the New
Zealand Nutrition Foundation.)
Those submitters who did not support mandatory fortification
were concerned about the risks associated with adding folic
acid to bread, questioned the proportionality of the response
(fortifying all bread when only a very small subset of the population
would benefit) and objected to the lack of choice mandatory
fortification would impose on consumers. Submissions favouring
voluntary fortification were mainly from individual consumers,
industry associations and individual bakery firms.
The bread industry submitted a proposal saying it will work
towards fortifying half of all packaged bread with folic acid to a
level of 2 mg per Kg. Scientific modelling done by MPI shows if
that goal is reached, it could prevent between 9 and 13 neural
tube defect-affected pregnancies each year.
MPI will be working with industry to encourage and support
them in achieving their goal of fortifying half of all packaged
bread. MPI will also monitor how industry is progressing on
meeting its fortification goal and keep the Minister informed
of the results. Other initiatives include voluntary fortification of
other foods such as breakfast cereals, education material for
women of child-bearing age, and subsidising folic acid tablets.
Stakeholder Engagement Strategy for the joint
Australia and New Zealand Food Regulation System
Do you know how the food regulation system works, where
to find information and how to have your say? If not, you are
not alone. Recognising this, a project was initiated in late 2011 to
develop a clear strategy to enable a wide range of stakeholders
to actively and equitably engage in the Food Regulation System.
Foundation CEO, Sue Pollard was one of the stakeholders from
New Zealand invited to a series of Video Workshops, to assist
with the process of developing a new and better way. Written
feedback was also invited as the strategy evolved.
Stakeholders in the joint food regulation system are extensive
and include individual consumers; industry bodies and food
companies; public health organisations; consumer advocacy
organisations; community groups; and all levels of government in
Australia and New Zealand. These groups often have competing
interests and the joint food regulation system aims to satisfy a
range of interests, without compromising public health.
The joint food regulation system is complex with broad aims and
objectives and it is recognised food regulation is not always the
only way of advancing these objectives. Examples of concerns
raised by stakeholders include:
• Communication about key events, processes, decisions and
feedback is often ad-hoc and unstructured.
• Information available about the roles, relationships and
obligations of Government committees, working groups and
agencies in the joint food regulation system is not detailed
enough.
• Access to consistent and up-to-date information, or
opportunities to participate in government-initiated working
groups and advisory committees is limited.
The draft strategy is an impressive document which includes
clear explanations and diagrams about:
• The system and how it works
• Engagement processes
• An engagement framework
• Policy and standards development and implementation
processes and how to be involved
• What success will look like.
This draft strategy will be considered by the Food Regulation
Standing Committee this month, with a view to implement within
18 months.
Children’s iodine intake significantly improved by
bread fortification
The majority of Kiwi
kids seem to be
getting enough iodine
to sustain good health
since bakers switched
to using iodised
salt in most breads,
according to a new
Ministry for Primary
Industries (MPI)
report.
“The percentage of children estimated to have inadequate iodine
intakes has dropped from 38 percent to four percent because
of iodine fortification,” MPI food science and risk assessment
manager Jenny Reid says. “This is a tremendous improvement
and the survey results indicate we are achieving our goal of
ensuring more than 70 percent of school-aged children reach
the ideal iodine intakes.”
New regulations were introduced in September 2009 making
it mandatory to replace non-iodised salt with iodised salt in all
breads except organic and unleavened breads in a bid to address
New Zealand’s problem of mild-moderate iodine deficiency.
New Zealand-grown fruit and vegetables are naturally low in
iodine because our soil doesn’t contain much of the nutrient.
Milk has in the past been a significant source of iodine in our
diet because sanitisers containing iodine were used to clean the
milking equipment and some of this iodine leached into the milk.
As use of these sanitisers has declined, so has our iodine intake.
Iodine deficiency causes health problems such as poor growth
and development in children as well as thyroid diseases in
the general population. Because iodine is essential for brain
development, it is particularly important that unborn babies,
infants and young children have enough iodine.
According to the World Health Organization, iodine deficiency
is the world’s greatest single cause of preventable brain damage
and mental impairment.
A total of 530 breads for sale in New Zealand were analysed for
their iodine levels. This information was used to estimate iodine
intakes of children based on the latest New Zealand dietary
intake and food composition data.
“It’s encouraging that regardless of whether or not discretionary
iodised salt was included in the analysis, less than one percent
of children would be likely to consume more iodine than what’s
recommended,” Jenny says.
The report is available here: http://foodsafety.govt.nz/elibrary/
industry/child-iodine-intake-bread.pdf
www.nutritionfoundation.org.nz
9
International Federation for Home Economics
XXII World Congress: Global Well-being
Last month I attended the World Congress in Melbourne and
what a truly inspirational Congress it was! Looking at food
with the bigger perspective of family and community wellbeing, I found the whole approach refreshing, practical and
complete.
Home Economics embodies the academic discipline to conduct
research and create new knowledge and ways of thinking. It
covers everyday living in households, families and communities
for developing human growth potential and meeting basic
needs. There is also the curriculum aspect to develop resources
and capabilities, and the societal aspect to influence and develop
policy to empower individuals, families and communities to
achieve well-being and facilitate sustainable futures.
Somehow is seems to me we have lost our way. In New Zealand
we don’t call ourselves Home Economists or value their input.
Is it a coincidence that since we’ve de-valued Home Economics
there has been a decline in basic food and life skills and soaring
obesity? Certainly speakers at the Congress see a strong benefit
in the role of Home Economics. We are one of the few countries
that cringe at the word Home Economics and relegate the skills
as only be of value to lesser able children.
The Congress considered many aspects that affect our children
and our families – from obesity to food supply, to self-esteem, to
family finances. I presented Food Savvy Kids to an exceedingly
receptive audience delighted to see food skills imparted in a
family context. I felt grateful for Home Science/Home Economics
training and what it has enabled me to do.
The skills of a Home Economist are broad and varied. They offer
a greater depth than the specific skills of a food writer, chef,
educator, dietitian or nutritionist.
As I filled in the arrival card on my return to New Zealand,
buoyed by the truly inspirational people I had been with, for the
first time in my career I proudly wrote HOME ECONOMIST in
the ‘occupation’ box.
The next Congress in 2016 is in Korea – if you can wait until then
for a shot of inspiration!
Glenda Gourley
Heart Foundation Hospitality Hub
develops children’s meals
The Hospitality Hub is continuing to
develop and grow to meet our user’s
demands and requirements. The latest
development is a page dedicated to
help caterers produce healthy meals for
children.
If you have children and eat out
occasionally you’ll no doubt have noticed
children’s menus often appear to be
an afterthought, put together to keep
children quiet and parents placated.
Few establishments have cottoned on to
developing healthy children’s menus as a
selling point and draw-card for families.
Providing interesting healthy meals that
appeal to children can provide a point of
difference. The children’s menu could be
used as a selling point as parents become
more health conscious wanting the best
for their children.
By developing the ‘Healthy Children’s
Meal’ page on the Hospitality Hub we
hope to start a discussion within the
hospitality industry about the merits of
providing good healthy food to their child
customers. We have a broad range of
helpful hints and guidelines to help chefs
and caterers start this journey. Along
10
www.nutritionfoundation.org.nz
with all the helpful hints and tips we have
developed a ‘Food for Kids’ page which
contains a growing database of healthy
recipes suitable for and enjoyed by
children.
For the latest updates on the Heart
Foundation’s work with the hospitality
industry please sign up to our bi-monthly
newsletter. This can be done here:
http://www.heartfoundation.org.nz/
programmes-resources/food-industryand-hospitality/Hospitality-Hub
Links
Healthy children’s meals: http://www.
heartfoundation.org.nz/programmesresources/food-industry-and-hospitality/
Hospitality-Hub/specific-food-servicesectors/restaurants-hotels-and-cafes/
healthy-childrens-meals
Committee for Healthy Ageing
Seniors eating well - how can we do better?
The nutrition symposium at the NZ Association of Gerontology
(NZAG) conference has become a tradition. For the last four
biennial conferences, members of the Foundation’s Committee
for Healthy Ageing have offered symposia with a nutrition focus.
The NZAG conference has proved an ideal forum, as it tends to
attract multi-disciplinary delegates interested in all aspects of
the health and well-being of the older population.
The theme of this conference was Ageing and Diversity, with
five strands:
• Older People and Cognition
• Carers, Families, Partners
• Community Approaches to Ageing
• Active Ageing and Participation
• End of life
Several of our members, including Bevan Grant, Sally Watson,
and Carol Wham, also contributed to the Conference programme
outside the nutrition symposium.
With five streams and three to five concurrent sessions from
which to choose, it is difficult to give a thorough overview of
the Conference, but a theme that struck me was the importance
of social interconnectedness. Being alone in life is unnatural
and a punishment, e.g. solitary confinement in prison, yet many
older people can live in these circumstances for various reasons.
Activities that encourage group development and social identity
enhance the cognitive health and well-being of older people.
Our own symposium, “Seniors Eating well – How can we do
better?”, comprised three presenters and was chaired by Carol
Wham. The first speaker, Julian Jensen, Chair of the Foundation’s
Committee for Healthy Ageing, reviewed and reflected on
the results of the 2008-09 Adult Nutrition Survey, comparing
results for the older age group with those of the previous 1997
National Nutrition Survey, the 2006 Australia and New Zealand
recommended dietary intakes report and identified trends.
Our March e-bulletin addressed this topic, and the symposium
presentation served to raise awareness among the delegates of
relevant work on this aspect of older age.
Sarah Ley, Foundation Councillor and member of the Committee
for Healthy Ageing, spoke on her research into the need for
nutrition resources for this age group living in the Auckland
area. She has identified a key issue is the lack of, and a desire for,
coordination of available resources, interventions and initiatives.
Her research has already resulted in some action being taken by
the Foundation to address the issues.
Sally Watson, a Christchurch-based dietitian, and also a
member of the Committee for Healthy Ageing, spoke on the
development of a nutrition teaching resource, “Seniors Eating
Well”, currently being piloted. This resource, comprising a
series of topics, is designed to be able to be picked up and
delivered by community groups, without the need for a nutrition
professional. This resource is in its infancy and, along with Senior
Chef, aims to improve the nutrition of older people so they are
aware of their special needs and nutrition considerations, and
able to continue to enjoy an active and healthy lifestyle.
Julian Jensen, Chair
NZNF Committee for Healthy Ageing
Of special significance to the Foundation was the announcement, at NZAG’s AGM, of
Dr Graham Davison, retired geriatrician and a member of the Committee of Health Ageing, as a
Life Member of the Association. The Foundation congratulates him on this honour, celebrating
his contribution over the years to the health and well-being of older New Zealanders.
www.nutritionfoundation.org.nz
11
WHAT’S ON
2012
2013
5th Biennial Australian
and New Zealand Falls
Prevention Conference
Date: October 28-30, 2012
Venue: Adelaide Convention
Centre, South Australia
For information: www.
anzfpsconference.com.au/
2012 AICR Annual Research
Conference: Food, nutrition,
physical activity and cancer
Date: November 1-2, 2012
Venue: Capital Hilton,
Washington, DC, USA
For information: www.aicr.
org/researchconference
46th Annual Nutrition
Society Conference:
Frontiers in Nutrition
Date: November 22-23, 2012
Venue: Auckland University,
Owen G Glenn Building,
12 Grafton Road
For information: www.
nutritionsociety2012.co.nz.
3rd International Conference
on the Science of Nutrition
in Healthcare: Modifying the
price of progress
Date: May 3-5, 2013
Venue: Sheraton on the Park,
Sydney, Australia
For information: www.
nutritionmedicine.org.au
The Nutrition Society of
Australia (NSA) Annual
Scientific Meeting: Back to
basics: Building the science
of nutrition
Date: November 27-30, 2012
Venue: Wollongong, NSW
For information: www.nsa.
asn.au/index.php/calendar_
of_events/conferences/
2013 ANA National
Conference
Date: 8-9 May, 2013
Venue: Rotorua Convention
Centre, Rotorua
For information: www.ana.
org.nz/our-work/nationalconference
International Society for
Behavioural Nutrition and
Physical Activity Annual
Meeting
Date: 22-25 May, 2013
Venue: Ghent, Belgium
For information: www.
isbnpa.org/
Dietitians of Australia
National Conference
Date: 23-25 May, 2013
Venue: Hyatt Hotel,
Canberra, Australia
For information: daa.asn.au/
NZIFST 2013 conference:
Time for Action
Date: July 2-4, 2013
Venue: Hastings Opera
House, Hawke’s Bay
For information: www.nzifst.
org.nz/conference.asp
IUNS 20th International
Congress of Nutrition:
Joining cultures through
nutrition
Date: September 15-20, 2013
Venue: Granada, Spain
For information: www.
icn2013.com
The views expressed in Nutrition News are those of the authors and do not
necessarily reflect those of the New Zealand Nutrition Foundation
12
www.nutritionfoundation.org.nz