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Nutrition News
July 2014
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.
SS – see
STOP PRE ge for
back pa ement
announc
1
What is eaten and
what is not eaten
2-4
A perspective on sugar
4
Update on
Just Cook 2014
5
Behind the hype:
Carbohydrates
6
Corporate Member Update
- Freya’s lower Carb
New Kellogg’s Products,
& online hub for health
professionals
7
New Zealand Nutrition
Foundation pilots the
Senior Chef programme
8
Update from National
Heart Foundation
New Zealand Food
Reformulation work
recognised on the
global stage
9
Heart Foundation Tick
10
NZFAVA – Updated Resource
The New Food Act 2014
11
Blogs we like
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
What is eaten and
what is not eaten
For almost twenty years I have worked with the International Atomic
Energy Agency (IAEA). A common misperception is that the IAEA
is about nuclear weapons. The IAEA is part of the United Nations
and the organisation won the Nobel Peace Prize in 2005 partly for
their work to ensure nuclear energy for peaceful purposes is used
in the safest way. Large sections of the IAEA are devoted
to food and agriculture, human health, environment
and water resources. I work with the Nutritional and
Health-Related Environmental Studies (NAHRES).
to ensure that the recipe includes 40 essential
In the last two weeks I have attended two internutrients in adequate quantities for these
national meetings in Vienna facilitated by the
children, who are between -2 and -3 standard
IAEA. The first was a small cooperative research
deviations from the median weight for age of
meeting about adolescent health and measurethe World Health Organisation child reference.
ment of obesity in low to middle income counThere is a role for sugar, particularly making sure
tries. The second was an International Sympothat the food will be eaten but it is a small part of
sium on Understanding Moderate Malnutrition
the picture. Added sugar is a
in Children for Effective Interfeature of many ‘fake foods’,
ventions attended by almost
foods that do not provide
In the 2014 Queens Birthday
400 country, NGO and
nutrients we need.
United Nations organisations
Honours Elaine was awarded
including the World Bank
Membership of the New
There was a call to talk about
nutrition security, not food
Zealand Order of Merit (MNZM).
I had time to think at both
security. Being large does
these meetings about food
Our congratulations and best
not mean you are over-nourand nutrients; across the
wishes go to Elaine from the
ished. Malnutrition occurs
spectrum of body size; from
staff, Council, members and
at all shapes and sizes and
birth to later life and also the
times of life.
friends
of
the
Foundation.
We
food supply and its nutrient
are all delighted her passion,
composition. Sugar, white
We should take a look at the
flour and white rice add
commitment and achievements
New Zealand food supply
calories but not essential nuand see if we meet the nutri– so ably demonstrated in
trients to the diet, yet they
ent requirements, particularthis editorial - have been
are dominant foods eaten in
ly for growing children and
acknowledged.
most countries because they
mothers.
are cheaper and more easily
Gabriela Mistral, a Chilean
stored. Sugar has the added
poet who received the Nobel
negative in that it is strongly associated with
Prize
in
literature
in
1945, wrote:
tooth decay and long term a diet high in sugar is
associated with chronic disease.
“Many things we need can wait. The child cannot.
Now is the time his bones are formed, his mind
The challenge to those in the area of nutrition is
developed. To him we cannot say tomorrow, his
to put whole foods and nutrients back into the
name is today”
food supply. In places where there is high risk of
acute malnutrition (why is it called that when the
Professor Elaine Rush, MNZM
effects are life-long?) there is a drive to produce
Scientific Director
ready-to-use foods made from local ingredients
and a system called linear programming is used
New Zealand Nutrition Foundation
www.nutritionfoundation.org.nz
www.nutritionfoundation.org.nz
1
A perspective on
While searching through our archives
yesterday we came across the NZNF
newsletter from May 1993. 21 years
ago and guess what the feature article
was…. SUGAR: THE MYTHS! As Jean
Baptiste Karr said, “Plus ça change,
plus c’est la même chose”, or loosely
translated, the more things change the
more they stay the same. The 1993
piece begins “Misinformation abounds
in the community about many foods and
nutrients, but perhaps more fallacious
‘information’ is spoken and written about
sugar than any other food. We’ve all
heard the expression ‘pure, white and
deadly’ …….and many people in the
community …… have come to believe it
of sugar, particularly ordinary white table
sugar”. Sound familiar? In this article we
will look at the role of sugar in our every
day diet and consider the implications
of too much sugar on health and wellbeing. The information we have used
is drawn largely from a comprehensive
literature review – The role of sugar in
the diet of New Zealanders – carried out
for us last year by University of Auckland
Health Science students Saphiya Zaza and
Lauren Whitworth.
Definitions
Sugars or total sugars – all sugars
including all mono and di-saccharides
present in foods and drinks whether
naturally occurring or added.
Natural or intrinsic sugars – sugars
naturally occurring and not added. These
sugars are an integral part of the food
such as fructose in fruit and lactose in
milk.
Added or extrinsic sugars – (also
called free sugars) sugar added to food
products during commercial or home
food preparation, as well as sugars that
are naturally present in honey, syrups,
fruit juices and fruit concentrates.
2
Sugar or refined sugar – purified sucrose
or sucrose, a di-saccharide made up of
glucose and fructose. Includes all forms
– white, brown, icing, caster, muscovado,
demerara, golden syrup etc.
Insulin: Insulin is secreted in response to
increasing blood glucose concentrations. It
plays important roles in both carbohydrate
and lipid metabolism and is necessary for
metabolism of glucose by many cells.
The role of sugar
Fructose Metabolism: The metabolism
of fructose (the other breakdown product
of sucrose) can lead to raised levels of
uric acid. Studies have shown that uric
acid stimulates the laying down of fat in
the liver while fructose can be directly
metabolised to form fat in the liver. Fatty
liver is a risk factor for metabolic syndrome
in susceptible individuals and studies have
reported raised uric acid concentrations
independently predict risk for obesity and
diabetes.
Sugar containing foods have moved from
being a highly sought after over 200 years
ago to a major source of calories in the
food supply of every country.
Food Production
Preservation – sugar maintains both
flavour and colour of fruits in jellies and
jams and preserved fruit. By retaining
water sugar also keeps products like
breads fresher for longer, adding to shelf
life.
Texture – sugar can control the rate and
extent of sugar crystallisation to create a
wide variety of textures in foods. Sugar
can vary in its degrees of viscosity,
impacting the mouth feel of a food.
Colour – when heated sugar caramelises,
enhancing colour and flavour.
Flavour – sugar is commonly used as a
sweetener and to balance the tastes of
salt, sour and bitter.
Fermentation – sugar provides “fuel”
for speedy growth of yeast in foods and
alcoholic beverages.
In our bodies
As a carbohydrate, refined sugar or sucrose
provides energy and has physiological
effects on our bodies, including blood
glucose and insulin metabolism, bile acid
dehydroxylation and satiety.
Energy: Glucose (a breakdown product of
sucrose and starches) is the sole fuel used
by the brain and its processes, except
during prolonged starvation. Because the
brain lacks fuel stores, the body maintains
more or less a continuous supply of
glucose to the brain.
www.nutritionfoundation.org.nz
Satiety: It is proposed sugar in large
amounts induces leptin resistance and
reduced satiety. Leptin is a hormone with
a key role in regulating energy intake and
expenditure. It has been described as the
master regulator of appetite.
How much do we
consume?
The most recent data on local intake come
from the 2008/09 New Zealand Adult Nutrition Survey (ANS). The survey reported
a median daily total sugar from all sources
of 120g (males) and 96g (females). The
median intake of sucrose was reported as
55g (males) and 42g (females). A limitation
of dietary surveys is the temptation for
respondents (or people) to under-report
what they have eaten, so there may be
many more people having larger amounts
than this.
Generally men consume more sugar
and calories than women and younger
people have a higher intake than older
people. Interestingly, under 30s consume
approximately 25% of their sugar in
beverages.
The main sources of total sugars in the
New Zealand diet in decreasing order of
magnitude are fruit, non-alcoholic drinks,
sugar and sweets, milk and cakes and
muffins.
How much do we need?
Both the American Heart Association
(AHA) and the WHO have recently released guidelines around added sugar.
AHA –6tsp / day women
9tsp / day men
WHO Less than 10% of energy intake
(based on the median energy
intake data from the 2008/09 ANS
this would be no more than 15tsp
(males) and 11tsp (females).
They also state there would be
additional health benefits if we
could go below 5%.
These recommendations include honey,
syrups and fruit juice but exclude other
intrinsic sugars, tacitly acknowledging
while fruit and milk are naturally high in
sugars in the form of fructose and lactose
respectively they are important core foods
in a healthy diet. It is also postulated
the form and the amounts in which they
naturally occur can mean some of the
adverse effects described below may not
occur, for example:
• In fruit, but not in fruit juice, the sugar
is encapsulated in the cell wall, made
of fibre, slowing the digestion and
absorption.
• You get much more sugar when you
have fruit as fruit juice, even without
added sugar, because you use more
fruit for a juice serving than when you
eat the whole fruit.
What’s the problem?
According to a review of literature some
sugar as part of a healthy and balanced
diet can pose little risk. However, the
definition of a healthy and balanced diet
can vary widely and the threshold and time
of life at which sugar may have a negative
health impact is unclear. Further muddying
the water, there are many health conditions
anecdotally linked to consumption of
sugar and the threshold for which sugar
has a negative impact is not the same for
each condition.
The literature review highlighted six health
issues; diabetes, cardiovascular disease,
obesity, oral health, ADHD and addiction.
Diabetes
The review of the literature showed a
positive association between added sugar
intake and the risk of type 2 diabetes. It
was thought this was because of its effect
on weight gain and insulin resistance
but there is also a growing body of work
looking at the role fructose may have in the
development of metabolic syndrome and
insulin resistance in susceptible individuals.
Sugar added to drinks may also play a
part. A review study based on 16,154
participants of which 12,403 had type
2 diabetes showed a daily intake of
one (336ml) or more sugar sweetened
beverages (SSBs) was associated with
a 22% higher risk for type 2 diabetes
compared with low consumers (< 1 glass
/ month). This association persisted after
adjustment for BMI, indicating obesity may
not be the main driver.
Cardiovascular Disease
In 2009 the American Heart Association
recommended a significant reduction in
added sugar intake, based on a positive
association between added sugar and risk
factors for cardiovascular disease. This
is supported by a meta-analysis carried
out at the University of Otago in 2013
(and published May 2014). The review
found sugar adversely affected lipids
and blood pressure suggesting sugar
may be metabolised differently from
other carbohydrates. Their conclusion:
added sugar contributes to the risk of
cardiovascular disease independent of
the effect of sugar on body weight. This
is supported by recently published results
by Yang et al who showed a dose response
of free sugars intake on cardiovascular
mortality.
Obesity
There is strong evidence to suggest a
positive association between added
sugar intake and excess fat accumulation
or obesity. However obesity is a complex
metabolic issue and it is very unlikely sugar
as a single food is the primary casual factor.
Its role is thought to be that added
sugar contributes to more energy-dense
nutrient-poor diets, promoting positive
energy balance. It is also thought SSBs
may have a stronger association with
weight gain due to their low satiety signals
and the likelihood they will be consumed
with other energy dense foods. Another
meta-analysis carried out by the University
of Otago concluded, “Intake of sugar is a
determinant of body weight in free living
people consuming ad libitum diets”. The
data support the contribution of sugar to
energy-dense diets, contributing to excess
energy intake and therefore weight gain.
This is in contrast to other views which
include physiological and metabolic
consequences of sugar intake as described
earlier.
Oral Health
This is where the evidence is strongest
and because it starts in childhood, affects
life-long health. There is clearly a strong
www.nutritionfoundation.org.nz
association between the consumption
of added sugar and the development of
dental decay, the most prevalent chronic
disease in New Zealand. Sugar in food and
drinks is hydrolysed by amylase in saliva
to produce substrates which provide a
favourable environment for oral bacteria.
The bacteria cause demineralisation and
destruction of the hard protective surfaces
of teeth. Once these surfaces breakdown
caries or holes can form. This effect is
compounded when acid is present as in
fruit juices and cola drinks.
The impact sugar on the development
of dental caries is dependent not just
on sugar consumed but also on oral
hygiene, salivary function and fluoridation.
Frequency of eating and / or drinking
along with the amount consumed is
also important, with studies showing a
high frequency of consuming high sugar
products is linked with an increase in the
likelihood of developing dental caries. The
amount of sugar consumed at one time is
also important.
Attention-Deficit Hyperactivity
Disorder (ADHD)
There are some cross-sectional studies
showing a dose-responsive relationship
between high sugar intake and behaviours
like hyperactivity, lack of attention and
aggression. Cross-sectional studies cannot
show cause, but may point the way to
further research.
This is a controversial area close to the
heart of many parents, with much ongoing research and we look forward to
more definitive evidence.
Sugar Addiction
This is another highly controversial area
with arguments both for and against sugar
as an addictive substance. One limitation is
many of the studies in support of addiction
have been carried out in sugar-fed rats
whose results do not always translate
directly to humans. However they do point
the way to on-going areas of research.
In the ‘against’ corner some researchers
have argued it’s not addiction to sugar that
motivates us to consume sugar; rather, it
is because sugar is found in almost all
food products. Most of us choose foods
such as ice-cream, soft drinks and sweets
because of their taste and texture not their
nutrition content. The idea behind sugar
as a rewarding substance may shed some
light - perhaps we associate reward with
sweet food as a whole and not necessarily
sugar. And perhaps some people are more
susceptible to sugar ‘temptation’ than
others.
continued on page 4
3
continued from page 3
A closer look: Added sugar in 2 typical breakfasts
A perspective on
Conclusion and Recommendations
Sugar alone is not responsible for all the ills of today. However,
it undoubtedly plays a role in some conditions, including dental
caries, obesity, cardiovascular disease and diabetes - some to a
greater degree than others.
Breakfast 1
Breakfast 2
Toasted muesli ½ cup14.5g
Weetbix 2 biscuits
0.8g
Wholegrain toast
2 slices
2.2g
Wholegrain toast
2 slices
2.2g
Jam 2 teaspoons
21.2g
Marmite 1 teaspoon
0.7g
Orange juice 1 cup
19.7g
Water0.0g
TOTAL69.7g
TOTAL3.7g
TOTAL kJ
TOTAL kJ
1171kJ
62.2kJ
So what does the NZNF recommend for consumers?
% energy men
12.3%
% energy men
0.7%
1.Eat food from all four food groups;
• vegetables and fruits
• cereals and grains (preferably wholegrain),
• protein rich foods like legumes, beans, meat, fish, eggs and
chicken
• dairy products
% energy women
15.6%
% energy women
0.8%
Also include foods rich in healthy fats like olive oil, avocado, oily
fish and nuts.
2.Aim to have no more than 10% of energy from added sugars.
This means no more than 50g / day or 12 teaspoons. Less is
preferable.
• Foods high in added sugar like sweets, muffins, cakes, muesli
bars, biscuits and cakes should be regarded as treat foods
and enjoyed in small portions.
• Sugar sweetened beverages (SSBs) should be replaced with
water, milk, or “diet” versions.
foods with no added sugar
are not included here
foods with no added sugar
are not included here
Breakfast 1 seems to be a healthy breakfast, but closer
inspection of the numbers shows it actually provides more than
the recommended 10% of total daily energy from added sugar.
By swapping the toasted muesli with Weetbix, replacing jam
with marmite and exchanging the orange juice for water, the
total sugar intake is reduced by more than 95%.
NZNF thanks Saphiya Zaza and Lauren Whitworth for their work
in preparing the literature review; The Role of Sugar in the Diet
of New Zealanders.
A list of references is available on request –
email: [email protected]
Update on Just Cook 2014
We are now in the final stages of
preparing the My Food My Future
teaching module developed with
funding from the Youthtown Trust
in partnership with the Liggins
Institute and the National Institute of Health Innovation at
the University of Auckland.
Liggins Institute with their LENScience programme. Alongside
more traditional methods like work sheets, the module uses fun
new technology. Students can push a trolley through the virtual
supermarket and fill it, just as you would in real life. It moves into
the real world with activities including;
• $2 lunch challenge
• Design meals within a budget
As described in earlier newsletters, the module uses a virtual
• Design meal using lots of vegetables , ingredients which are
on every
Justday
Cook
supermarket as the springboardUpdate
to talk about
food2014
in season and ingredients that can stretch the budget
choices and home meal preparation. For the Foundation, My
We are
now
the final
preparing
the My Food My Future
teaching
module
developed
• Design
meals
according
to Heartwith
Foundation’s Simple Steps
Food
My in
Future
is partstages
of theof
JUST
COOK programme.
to
Healthier
Eating
funding
from the Youthtown Trust in partnership with the Liggins Institute and the National Institute
My Food My Future sits within the years 7, 8 & 9 science
costs of takeaways
vs. home cooking
of Health
Innovation
the University
of Auckland.
As choices
described•in Comparing
earlier newsletters
the module
curriculum
and asksatstudents
to consider
how the food
makesupermarket
every day can as
impact
on their healthtoand
usesthey
a virtual
the springboard
talkwell-being.
about everyday
food choices
and home
meal information on food
• Analyse
and understand
key nutrition
The module
students
to eat
from
home
labels.COOK programme.
preparation.
For encourages
the Foundation
My Food
Mymore
Future
is part
of the JUST
and become more involved in food choices and preparation,
We have attempted to future-proof the project by building in
by not
only
talking
nutrition
but 7,
also
aboutcurriculum
the
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My
Future
sitsabout
within
the years
8 &talking
9 science
and asks
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the ability
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avatarsto
at consider
a later date.
economics of food from home vs. takeaways or canteen food.
howTeachers
the foodwill
choices
they
make
everyday
can
impact
on
their
health
and
well-being.
The
module
have the option of turning on the app FoodSwitch Professional development will be key to the success of My Food
encourages
students
to
eat
more
from
home
and
become
more
involved
in
food
choices
and
to allow students to consider interpretive food labelling along My Future. We will be asking science teachers to apply to attend
with the Nutrition
Information
preparation,
by not only
talking Panel.
about nutrition but also talking about
the training
economics
of food
from during the holidays and
a two day
course
in Auckland
will
also
carry
out
one
day
sessions
outside Auckland.
home
takeaways
or canteen
food.
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All materials
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and
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and
LENScience.
Information Panel.
We chose the science curriculum as the place for My Food My Future because it is compulsory to
www.nutritionfoundation.org.nz
4
study
science in years 7, 8 and 9 and we could build on a successful platform established by the
Liggins Institute with their LENScience programme. Alongside more traditional methods like work
Behind the hype:
carbohydrates
Because of the recent media focus on low
carbohydrate diets and the vilification of
sugar, the Health Promotion Agency has
produced a resource on carbohydrates to
support health and community workers
without nutrition expertise to help clear
up confusion about carbohydrates and
sugar.
This is a comprehensive resource covering
what foods carbohydrates are found in,
how to find them on a food label, dietary
guidelines, why we need them and their
role in weight loss.
This is all important stuff to know when
you are providing health support to the
community, but people who do not have
a nutrition background might find this
resource a bit heavy going.
Here is a summary of what you need to
know:
Carbohydrates are:
Behind the hype: carbohydrates
• Sugar in all its forms including
fruitof the recent media focus on low carbohydrate diets and the
Because
sugars
Promotion Agency has produced this resource on carbohydrates to su
• Starchy foods such as pasta,
rice, nutrition expertise to help clear up confusion about carbohyd
without
bread, cereals and oats
This is a comprehensive resource covering what foods carbohydrates
food label, dietary guidelines, why we need them and their role in we
• Starchy vegetables like potatoes
Having high amounts of carbohydrates in
This is allhealth
important stuff to know when you are providing health supp
the form of sugar can have adverse
users
who
don’t have nutrition background might find this resource a
effects and it is recommended
that
intake
is limited. This includes fruit
juices
and to know:
what
you need
all so called ‘healthy’ sugars like coconut
sugar, agave nectar and Carbohydrates
honey. Much are:
more detail is provided in our article, ‘A
• Sugar in all its forms including fruit sugars
perspective on sugar’ on page 2.
•
Starchy foods such as pasta, rice, bread, cereals and oats
You can download the resource •hereStarchy vegetables like potatoes
The graphic below appeared in the
Having high amounts of carbohydrates in the form of sugar can have
Huffington Post Lifestyles section in an
recommended
article about sugar, and with
tongue in that intake is limited. This includes fruit juices and all ‘
agave
nectar and honey. Much more detail is provided in our article,
cheek we thought it was quite appropriate!
You can download the Flyer here
This graphic appeared in the Huffington Post Lifestyles section in an a
was quite appropriate!
www.nutritionfoundation.org.nz
5
Corporate Member Update
Corporate Update - Goodman Fielder
Freya’s lower
Carb
Goodman
Fielder
Freya’s lower Carb
Consuming bread every day is an
important part of a balanced healthy
diet. The 2003 Food and Nutrition
Guidelines recommend New Zealanders
consume at least six serving per day
from the Breads and Cereals food
group, where one serve is one medium
slice of bread or 1 medium rewena or ½
cup muesli etc. There are many important
nutrients in this food group such as dietary
fibre, protein, carbohydrates, and specific
vitamins and minerals. Interestingly,
according to the 2008-2009 Nutrition
Survey in New Zealand, the Bread group
was the largest single contributor of
dietary fibre followed by vegetables.
To encourage New Zealanders to consume
foods from this food group, Freya’s has
just launched its new Lower Carb range of
breads! This range delivers on the same
great quality and taste as Freya’s, but with
40% less carbohydrates than standard
Multigrain breads*. This range is ideal for
those New Zealanders seeking a lower
carb alternative or those who just want
delicious tasting bread! To achieve this
new formulation, some of the wheat flour
was replaced with a tasty mix of seeds and
soy flour.
There are three varieties in this range;
these are Soy & Linseed, Toasted Sesame
& Soy and 5 Seeds. In addition to being
lower in carbohydrates, they provide
an excellent source of fibre (25 - 28% of
the recommended daily intake) and a
good source of protein (23 - 28% of the
recommended daily intake) in one serving,
which is 2 slices of bread! Protein and fibre
are both important nutrients and provide
specific
health
benefits.
Furthermore,
thediet. The 2003 F
Consuming bread
everyday
is an important
part of a balanced healthy
and Nutrition Guidelines recommend New Zealanders consume at least six serving per
sodium
content
in
this
range
is
below
from the Breads and Cereals food group, whereby one serve is one medium slice of br
1 medium rewena or ½ cup muesli etc. There are many important nutrients in this food
400g/100g.
Freya’s Lower Carb range
group such as dietary fibre, protein, carbohydrates, and specific vitamins and minerals.
Interestingly,
according to
2008-2009
Nutrition
Survey in New Zealand, the Bread g
can
be
found
intheall
major
supermarkets.
was the largest single contributor of dietary fibre followed by vegetables.
For
more information please visit http://
To encourage New Zealanders to consume foods from this food group, Freya’s has jus
launched its new Lower Carb range of breads! This range delivers on the same great q
freyas.co.nz/lower-carb/
and taste as Freya’s, but with 40% less carbohydrates than standard Multigrain breads
This range is ideal for those New Zealanders seeking a lower carb alternative or those
just want
delicious tasting
To achieve
this new formulation,
some of the wheat fl
*The
concise
NZbread!
Food
Composition
Table,
was replaced with a tasty mix of seeds and soy flour.
9th Edition 2012 show the composite
There are three varieties in this range; these are Soy & Linseed, Toasted Sesame & So
value
forIn addition,
“Light
multigrain
bread”
is an excellent so
and 5 Seeds.
to being
lower in carbohydrates,
they provide
of fibre (25 - 28% of the recommended daily intake) and a good source of protein (23 40.7g/100g.
of the recommended your daily intake) in one serving, which is 2 slices of bread! Prote
and fibre are both important nutrients and provide specific health benefits. Furthermore
sodium content in this range is below 400g/100g. Freya’s Lower Carb range can be fou
all major super markets. For more information please visit http://freyas.co.nz/lower-carb
New Kellogg’s Products, & online
hub for health professionals
*The concise NZ Food Composition Table, 9th Edition 2012 show the composite value f
“Light multigrain bread” is 40.7g/100g.
Kellogg’s is making changes for the better. This year the company
has some exciting new launches starting with a recipe makeover
as the first significant step. For the first time in almost 60 years,
the Special K® flake has undergone a significant reformulation.
Kellogg’s recognises consumers’ needs have changed and people
are looking for a breakfast that is both nutritious and sustaining
which still tastes great. The cereal is now made with three grains
– rice, whole grain wheat and whole grain oats. The new recipe
increases fibre content to 6.5g per 100g making Special K® not only
one of the highest protein cereals but also now a source of whole
grain and fibre. Plus, sodium is now down to 360 mg per 100g, 15%
lower than the original Special K® flake.
Also new to the Kellogg’s
product range is
All-Bran® High Fibre
Muesli with 6.1g of fibre
per serving from a blend
of whole grain oats, fruit
and pepita seeds - plus the
signature wheat bran shreds helps
promote regularity. Available in two flavours - Apricot & Almond
or Cranberry & Pink Lady Apple, new All-Bran® High Fibre Muesli
has the Heart Foundation Tick and is low GI.
So what has stayed the same? Special K® Original remains 99% fat
free and has only 5.8g sugar per serve. Protein content is steady at
almost 20%, supporting satiety and it still contains eight essential
vitamins and minerals including all-important iron.
Additionally Kellogg’s has now launched a new online hub to help
health professionals keep up-to-date. The health professionaldedicated site delivers access to the latest news, research and
information about Kellogg’s products to help consumers make
good choices for healthy living.
The new flake is also used in other Special K® products including all
Special K® snack bars as well as other Special K® cereal varieties.
For more information head to
http://www.kellogghealthprofessionalanz.com/
6
www.nutritionfoundation.org.nz
New Zealand Nutrition Foundation
pilots the Senior Chef programme
Senior Chef was established in 2004 in Christchurch as one
of several projects initiated by the Canterbury DHB Healthy
Eating, Healthy Ageing Project. This community based eightweek cooking programme provides older adults with the
opportunity to improve their cooking skills and food and
nutrition knowledge, and to socialise and share meals as
a group. The overall goal of Senior Chef is to improve the
nutritional wellbeing of community- living older people.
From February to May this year, the Foundation piloted two
Senior Chef courses on the North Shore to assess the feasibility
of delivering the programme on a limited budget in a small
organisation. Course venues needed to have suitable cooking
equipment, space for up to twelve people per group and good
access to public transport and parking. Glenfield Community
Centre and Milford Baptist Church provided appropriate
locations.
In Canterbury, because of the demand for places, clients are
now referred by a health professional, but in Auckland, as in the
earlier years of the Canterbury programme, social networks and
self-referrals were more effective. A total of 18 people graduated
from the two courses.
The majority of people undertaking the courses were male,
some of whom lived alone or were caregivers in their own
homes. Others were motivated to develop cooking skills as a
pre-emptive measure.
Each participant received a free cookbook that included recipes
designed for one or two people and key nutrition, food safety
and meal planning messages. Classes began with meeting
and greeting and morning tea, followed by a nutrition or skills
training session and finally, preparing and cooking a meal.
An important component of the course was eating the meal
together. This offered opportunity for discussion, reflection,
questions and general fellowship. Participants were enthusiastic
about interpreting instructions in a cookbook and wanted to take
their cookbooks home so they could continue experimenting
between sessions. Lively discussion took place about food
gardening and ways of getting great results.
Participants were asked to complete a pre- and post-course
evaluation to identify what, if any, changes were made as a
result of engaging in the course. Compared with the precourse evaluation, there was an increase in skill and confidence
in cooking. Self-assessed knowledge of food and nutrition
increased post- course. More participants were eating more
servings of vegetables per day; intake of fruit had increased and
consumption of dairy products had increased slightly.
Some participants who were the cooks in their homes stated their
increased confidence enabled them to include more fruit and
vegetables and greater variety in their meals. A supermarket tour
and assessment of food products as a group was an interesting
learning experience for participants and sharing of useful food
product knowledge between participants and course facilitator
was valued. Knowledge of food safety had improved and more
participants planned meals, used shopping lists, read food labels
and felt more motivated and confident to cook meals.
Where to from here?
The Foundation was able to pilot the Senior Chef courses,
thanks to a generous grant from the ASB Community Trust and
with considerable help in setting up the programme from the
Senior Chef team at Canterbury DHB. The Canterbury DHB
courses are funded by the Ministry of Health and are free to
participants. In the same spirit, the Auckland pilot courses were
offered at no charge. Funding is increasingly difficult to secure
and the Foundation needs longer term support if it is to set up
the infrastructure to offer courses across the Auckland Region.
The Nutrition Foundation is currently investigating options,
alongside other plans in its Healthy Ageing portfolio.
Other DHBs, Age Concern and Metlifecare have offered courses
in other parts of the country, including Tauranga, Rotorua,
Hawke’s Bay, Wellington/Kapiti, Blenheim, West Coast and
Otago.
Some DHBs have provided funding for Senior Chef courses,
but only Canterbury is supported by specific Ministry of Health
funding. The Ministry of Health does not currently have plans
to support other programme providers across the country.
There has been talk in the past about the Ministry licensing
this programme and also taking over the resources so they are
available free of charge, but these actions are not currently
being actively considered.
For more information about Senior Chef go to:
http://www.seniorchef.org.nz
The New Zealand Nutrition Foundation
acknowledges the support of the
ASB Community Trust
www.nutritionfoundation.org.nz
7
Update from the National
Heart Foundation
The Heart Foundation’s Fuelled4life has launched a
new Te Reo resource for Kōhanga Reo, “Toi te Kupu”
(hold fast to our language). The Heart Foundation
worked with Toi Tangata (formerly Te Hotu Manawa
Māori) to develop the resource that is designed to
foster Māori language and support healthy eating.
The new resource has three parts: A mini Papa Kupu
(dictionary) using many food, nutrition, health, and
cooking terms, a sticker based language activity that
allows the children to create an image of themselves
and then apply food and nutrition sentences and
a memory stick containing the dictionary, the 2014
Fuelled4life Buyers’ Guide, nutrition and catering
information, recipes and menu planners.
The resource pack will be
distributed to over 1000
Kohanga Reo and early
childhood education services
around the country. For more
information email fuelled4life@
heartfoundation.org.nz
New Zealand Food Reformulation
work recognised on the global stage
The Heart Foundation’s Food Reformulation
programme has recently been recognised on
the global stage by the World Hypertension
League. The ‘Notable achievement in salt
reduction award’ recognises efforts to reduce
dietary salt at a population level.
The Heart Foundation facilitates an industry
led voluntary salt reduction programme in New
Zealand. Over the past 10 years a number of key
manufacturers have led the way in their internal
salt reduction programme and the HeartSAFE
programme has worked in collaboration with food
industry to bring on board smaller manufacturers
and private labels particularly targeting high
volume, low cost foods.
These voluntary reformulation efforts from the
food industry have removed around 210 tonnes of
salt per annum from those food categories where
targets have been set. Sodium targets have been
set for bread, breakfast cereals, processed meats,
soups and savoury pies. In the majority of the
targeted food categories to date, 80 percent of
8
the volume market share has met the targets with
high volume, low cost products being targeted.
Work is currently underway to set sodium targets
in butter and edible oil spreads, cheese, savoury
snacks, cooking sauces and canned corned beef.
Food companies who have initiated salt reduction
should be congratulated for their efforts and this
award recognises that the sodium removed from
the New Zealand diet through reformulation is
significant on a global scale.
There is recognition however that there remains
a significant amount of work still to be done to
decrease the sodium intake of New Zealanders,
who consume around twice the suggested dietary
target. Sodium reduction needs to be a key issue
on the radar of food providers right across the
food supply, including food companies, food
preparers, fast food companies and caterers.
More information about the
programme can be found here.
www.nutritionfoundation.org.nz
HeartSAFE
Heart Foundation Tick
The Heart Foundation Tick was introduced 21 years ago.
Since then, it has become a trusted, independent symbol
helping New Zealanders easily recognise healthier food
choices within a specific food category.
In April 2014, the Heart Foundation was proud to introduce the
newest member of the Tick family, Two Ticks. Two Ticks was
developed in response to what consumers told us they wanted
and needed from the programme; to easily and quickly identify
core foods that are the healthier products within a category
(Tick) and to be able to identify the core foods for a healthy diet
(Two Ticks).
Two Ticks looks at foods as a whole (rather than just specific
nutrients) and does not dictate frequency of consumption. It will
include a sugar criterion for relevant categories including breakfast cereals and yoghurt. Due to its stricter criteria, there will be
a limited number of food categories included in Two Ticks.
For those categories within Two Ticks that do contain nutrient
criteria, the criteria were developed taking the following in to
consideration:
• Current Tick programme criteria
• The Australian and New Zealand Food Standards Code
• Food Standards Australia New Zealand
• Current Heart Foundation position statements.
Last month, the Heart Foundation Tick had presence at the Wellington Food Show which was a great opportunity to introduce
Two Ticks. The response from the public to Two Ticks was overwhelmingly positive. Visitors understood the purpose of the new
tier and agreed that it would help them make healthy shopping
decisions quickly and easily.
While the original Tick logo will continue to help consumers
identify healthier choices within a specific food category, Two
Ticks will be on core foods for a healthy diet. The food categories
within Two Ticks align with the NZ Food and Nutrition Guideline
Statements for healthy adults and the four major food groups
outlined by the Ministry of Health:
• Eat plenty of vegetables and fruits
The Tick is a trans-Tasman programme with criteria aligning for
the majority of categories. Two Ticks is a New Zealand only initiative so will only be seen on products sold in New Zealand.
Consumers will see a transition period and the gradual roll-out
of products featuring the Two Ticks logo from mid-May 2014.
For more information please contact Deb Sue,
[email protected] or visit:
heartfoundation.org.nz/twoticks
• Eat plenty of breads and cereals, preferably whole grain
• Have milk and milk products in your diet, preferably reduced
or low-fat options
• Include lean meat, poultry
seafood, eggs or alternatives
(nuts, seeds and legumes).
few of
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www.nutritionfoundation.org.nz
u may find Tick…
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Legumes,
Nuts & Seeds
Dried & shelfstable
legumes
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seeds
9
NZFAVA –
Updated
Resource
The NZ FAVA group have recently updated one of their resources,
’25 easy ways to get more fruit’ so that it more accurately reflects
the latest New Zealand Food and Nutrition guidelines.
The NZ Ministry of Health have always recognised that one 250ml
glass of fruit juice per day can contribute towards one of the
recommended five or more servings of fruit and vegetable per day.
The guidelines for children further explain that juices should be
diluted 50:50 with water or more for younger children.
The updated NZ FAVA resource now includes an image of a diluted
juice product as well as tips on the poster including drinking
diluted juice with meals to boost iron absorption, mixing juices with
sparkling water to make spritzers or swapping soft drinks for diluted
juice. The NZ FAVA group feel it’s important to acknowledge that
fruit juice is a source of added sugar and want to emphasize that
diluted juice products are a more healthy option.
Access the poster here
The New Food Act 2014
In 2003 a Domestic Food Review documented problems with
the current food regime – and this was the start of an elevenyear saga to review our food safety system and pass a New
Food Bill which will replace the Food Act 1981 and the even
more out-of-date Food Hygiene Regulations 1974. Finally, on
May 27, 2014 the Food Bill had its third reading in Parliament
and received Royal Assent on Friday June 6.
The Food Act 2014 intends to make it easier and less costly for
many food businesses, while ensuring the food produced is safe.
It aims to give food businesses the tools to manage food safety
themselves based on the level of risk associated with the kinds of
food produced and in a way that suits their business.
The new Act has four risk-based measures to ensure food
safety risks in a wide range of food preparation activities can be
controlled and monitored:
• food control plans
• national programmes
• food handler guidance
• monitoring programmes.
For more information about these go to:
http://www.foodsafety.govt.nz/policy-law/reform-nz-foodregulations/proposed-food-act/
Some provisions of the new Act are in force already. These are
powers that are conferred on the Director-General, and that
would typically be used in a food safety response situation. The
key powers are:
10
s. 282 – direction to complete and supply a declaration
s. 283 – direction to impose movement or related controls
s. 284 – direction to recall food or a food-related accessory
s. 286 – direction to publish a statement
s. 289 – power to publish privileged statements
s. 292 – power to require production of information
The rest of the Act does not come into force until 1 March 2016
(or an earlier date set by Order in Council).
Businesses do not need to make any immediate changes yet.
Over the next 21 months, MPI will be developing regulations,
tools and guidance. There will be extensive consultation during
the development time giving people the opportunity to have
their say on the detail of the new food safety system.
The new Act provides a clear exemption to allow Kiwi traditions
like fundraising sausage sizzles or home baking at school fairs
to take place. The only rule will be that food that is sold must
be safe.
Growing food for personal use and sharing it with others,
including ‘Bring a plate’ to a club committee meeting or a lunch
for a visiting sports team or social group, is outside the scope of
the Food Act. The Act only covers food that is sold or traded.
For more information go to the MPI Food Safety website at:
www.foodsafety.govt.nz/policy-law/reform-nz-food-regulations/
food-bill/questions-answers.htm
The Food Act 2014 is available on the Legislation website http://
www.legislation.govt.nz/
www.nutritionfoundation.org.nz
Blogs we like
Over the past few years there has been
a noticeable increase in the number
of nutrition, food and public health
blogs worth reading. The most useful
to us offer analysis or insight into new
research and emerging issues. Here’s
a summary of some we like and follow
regularly (in no particular order).
The Sceptical Nutritionist
http://scepticalnutritionist.com.au/
Bill Shrapnel is an Australian nutritionist
with a CV including stints as a Dietitian in
the health service and National Nutrition
manager for the Australian National Heart
Foundation. As a consultant for the past
19 years he has worked with major food
companies and industry groups. He has
an extensive list of publications including
papers in Nutrition and Dietetics. Bill’s
raison d’être is
The Sceptical Nutritionist is my response
to the dogma that has found its way
into advice about healthy eating. Even
well respected scientific organisations
and nutritionists now weave ideological
viewpoints into advice that is supposed to
be evidence-based nutrition………My aim
is to shine a light on current healthy eating
advice and nutrition debates and attempt
to sort the science from the dogma.
Bill’s blogs typically review the available
evidence and provide a digestible
summary of the current state of play.
Topics covered recently include;
• Omega 6: good or bad for health (so
much information here it has been
divided into two parts)
• Would taxing soft drinks lower rates of
obesity?
• Saturated fat: we still don’t get it.
While we may not always agree with his
conclusions, Bill’s posts are insightful and
add to our knowledge. If I had a complaint
it would be that Bill is not always a
consistent blogger, some months it is
every week and then others only once or
twice a month. I guess like all of us trying
to squeeze everything in!
Highly recommended
Public Health Expert
https://blogs.otago.ac.nz/
pubhealthexpert/
At last a great New Zealand public health
blog. Bought to you by public health
experts under the banner of the University
of Otago. The authors define their gig as;
What could we do, and what should we
not do, to improve public health? This
Blog has postings from Tony Blakely, Nick
Wilson and other public health experts
on issues such as efficiency, equity,
interventions, politics, cost effectiveness
and much more.
The blog addresses a wide range of
issues with blogs often triggered by the
publication of new evidence. The authors
vary with experts in different areas of
public health being called on as required.
Topics covered recently include;
• Minimum pricing of alcohol: what
does the evidence say?
• Antiviral stockpiles for pandemic
preparedness: time for a careful
rethink?
• Reducing cardiovascular disease
deaths from overweight and obesity:
fortunately there are several options.
While the wide range of topics means on
paper not all will be relevant, the fact the
topics are so… well, topical means almost
all will be of interest. As a nutritionist
antiviral stockpiles are not something I
generally think about on a daily basis, but
that was a subject that generated more
discussion in my household than any
directly related to my work. Where the
blogs are relevant to nutrition they always
provide a neat summary of evidence and
a useful opinion.
Essential reading
The Scoop on Nutrition
http://www.scoopnutrition.com/
Back to Australia for this one. Emma
Stirling is a well-respected Australian
Accredited Practising Dietitian (APD)
based in Melbourne widely known for
her social media work. Emma is a prolific
communicator using all available channels
but with an especial fondness for social
media, in particular twitter, facebook and
blogging. What Emma and her team at
the Scoop on Nutrition offer is ….
We’ll help you cut through nutrition
confusion with credible expert news,
advice and reviews.
Emma’s blog is a little different from the
two above as it focuses on food as well
as science. This is evident looking at her
category archives
• Nutrition News - hot stories and
breaking scientific articles.
• Food Flash – category road tests and
new product reviews.
• Eco Eats - approaches to sustainability
and green, clean eating.
• Kitchen Klinic – lessons from our
Eating Lab, recipes and how-to’s.
• Cultured Cuisine – traditional diets
from the Mediterranean to Okinawa.
• Expert Examiner - FAQ section with
leading guest dietitians and foodies.
• Family Focus - your recipe for growing
a healthy, happy home
While her blogs, often authored by guest
experts, are useful and provide a very neat
summary of current hot issues, what I love
about Emma’s blog is her work on food.
After all, for dietitians and nutritionists this
is where the rubber meets the road. Each
month Emma takes part in a Recipe Redux
Challenge where she and other dietitians
post their take on a healthier version of
a favourite recipe. The challenge always
throws up some great ideas, good stories
and often wonderful photos. Emma is also
breaking new ground with Australasian
dietitians, encouraging us to join live
twitter chats as a way of swapping
information and keeping up-to-date – not
more geographical barriers for Emma!
Her blog is fun, smart, informative and up
to date, what more could you want.
Highly recommended
Sarah Hanrahan, NZNF Dietitian
www.nutritionfoundation.org.nz
11
WHAT’S ON
The 9th IANA (International Academy
on Nutrition and Aging) meeting:
Nutrition and Aging: From Cells to
Body Systems and Populations
Date: July 10-11, 2014
Venue: Albuquerque, USA
For information: http://som.unm.edu/
cme/2014/IANA.html
New Zealand Association of
Gerontology Association Conference:
The Age of Ageing
Date: September 12-14, 2014
Venue: St. David Lecture Complex,
University of Otago, Dunedin
For information: www.events4you.
co.nz/nzag2014.html
Nutrition Society of Australia 2014
Annual Scientific Meeting: Nutrition:
challenges and opportunities
Date: November 26-28, 2014
Venue: Hotel Grand Chancellor Hobart,
Tasmania
For information: www.nsa.asn.au/index.
php/2014_ASM/
Nutragenomics 2014: Enhanced Value
for food through health benefits
Date: August 27, 2014
Venue: Fisher & Paykel Healthcare
Clinical Education Centre, Auckland City
Hospital
For information: http://scienceevents.
co.nz/nutrigenomics2014/page/home/
NZ Population Health Congress:
Connecting communities, policy and
science
Date: October 6-8, 2014
Venue: Aotea Centre, Auckland
For information: http://www.
pophealthcongress.org.nz/nzphc14
The FAO/WHO Second International
Conference on Nutrition (ICN2)
Date: November 19-21, 2014
Venue: FAO Headquarters, Rome, Italy
For information: www.who.int/
mediacentre/events/meetings/2014/
international-conference-nutrition/en/
2014 Nutrition Society of New Zealand
Conference
Date: August 28-29, 2014
Venue: Queenstown
For information: http://www.
queenstownresearchweek.org
The 2014 American Institute for Cancer
Research (AICR) Annual Research
Conference on Food, Nutrition,
Physical Activity and Cancer
Date: October 29–31, 2014
Venue: Capital Hilton Hotel, Washington,
DC
For information: www.aicr.org/cancerresearch/conference/
Save the date! 30th October 2014
Food Not Nutrients Symposium
We are excited
to announce the
keynote speaker
for our Nutrition
Week symposium,
is world renowned
preventative
medicine specialist,
Dr. David Katz.
David Katz is the founding director of Yale
University’s Prevention Research Centre,
Editor-in-Chief of the journal Childhood
Obesity and clinical instructor in medicine
at the Yale School of Medicine. He’s also a
prolific author with countless columns and
now twelve books, the latest called Disease
Proof.
His views on food and health and ‘fad’
diets tie in well with the theme of Nutrition
Week this year, “Food, not Nutrients”. If
you would like to learn more about David
Katz’s work you can go to his website here
and we recommend reading a few of his
blogs which are both entertaining and full
of very sensible and scientifically sound
information here
Symposium details will be posted on our
website www.nutritionfoundation.org.nz in
due course.
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