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Nutrition development group to examine Kiwi eating habits

It’s been more than a decade since New Zealand conducted its last Adult Nutrition Survey but work is now nearing completion on the development of the assessment tools needed to conduct the upcoming survey.

The team involved comprises participants from the National

Institute for Health Innovation (NIHI), University of Auckland and

Massey University Wellington. They will be working alongside the

Ministry of Health, the Minisry of Primary Industries (MPI) and

“other key stakeholders.”

Their work so far (it started back in October 2021) has been to develop the design, methodology, and assessment tools needed for the job. It was expected to be near completion as this edition went to press. The proposed survey will include children, young people and adults.

Key features of the survey’s development contract include: • Developing the methodology and tools to undertake data collection and analysis that will provide high quality and robust data to monitor the food and nutrient intake and nutritional status of the New Zealand population. • Developing tools that can be deployed in a National Nutrition Survey including a dietary assessment tool, and questionnaires to collect data on usual dietary habits, food security, nutrition related health conditions, biomedical components, and socio-demographics. • Ensuring survey methodology and tools are acceptable to and responsive to Māori, Pacific and Asian peoples, and participation of Māori at all stages of development of the survey methodology and tools.

Separate adult and child surveys are involved.

According to the Ministry of Health "the surveys collect detailed information on food and nutrient intake and nutritional status of New Zealanders. This information is needed to monitor food and nutrition policies and guidelines, labelling and safety, and for

At top, the University of Auckland team from left: Caitlin Haliburton (Project Support Assistant), Maria Maiquez (Project Coordinator), Dr Berit Follong, Professor Clare Wall, Professor Cliona Ni Mhurchu (Project Lead), Dr Helen Eyles, Jacqui Grey (Project Manager), Dr Sally Mackay, and Dr Kathryn Bradbury (not present). Immediately above, from Massey University: Associate Professor Lisa Te Morenga, Professor Barry Borman and Dr Ridvan Firestone. dietary modelling (enabling risk assessment and the development of regulations relating to food composition such as mandatory fortification)." Surveys will collect information on: 1. Food and nutrient intake (including dietary supplements). 2. The parties influencing dietary intake (including food preparation practices and household food security). 3. Nutritional status. 4. Nutrition-related health status, using a combination of interviews and examinations. The surveys include an interviewer-administered 24-hour dietary recall, health questionnaires, as well as a biological component. The examination component includes anthropometric measurements (eg, height and weight), blood pressure measurement, and blood and urine samples. There was no word on when interviews would commence at the time WFL went to print. Unhealthy food environments badly impact school children

Recent research conducted in Belgium further confirms longheld anecdotal views that children are seriously impacted by the location of fast food outlets near the school they attend, and the community where they live.

The research(1), carried out in Flanders, Belgium, between 2008 and 2020, was published on August 18, 2022. It tracked the density of outlets near schools and the shortest distance from the school entrance to the nearest food retailer of a certain type.

Food environments near schools in Flanders were found to be unhealthy in 2020, with a significant increase in fast food restaurants and convenience stores between 2008 and 2020.

Researchers discovered a significant positive association between the density of fast food restaurants and convenience stores around primary schools, and the percentage of overweight children aged  6–12 years. Their conclusion was that food environments around schools in Flanders became unhealthier over time and were associated with children’s weight status.

They also noted that most current food environments do not encourage healthy eating(2), and that the obesity epidemic is at least partly a consequence of these environments.(3)

Dietary change could bring you another 13 years of life

Changing what you eat could add up to 13 years to your life, according to a study published earlier this year, especially if you start when you are young.

Led by Professor Lars T Fadnes (right) of the University of Bergen, Norway, the study created a model of what might happen to a man or woman's longevity if they replaced a typical Western diet with an optimized diet.

Western diets focus more on red meat and processed foods while an optimized diet focuses on eating less red and processed meat and more fruits and vegetables, legumes, whole grains and nuts.

It found that a woman eating optimally from the age of 20 could increase her lifespan by just over 10 years while a man of the same age could add another 13 years to his life. But older adults are also affected positively, it was found.

By starting at age 60, a woman could still increase her lifespan by eight years. Men starting a healthier diet at age 60 might add nearly nine years to their lives. And the benefits stretch out much later than that. The study found that 80 year olds could increase their lifespan by as much as another 3.4 years. "The notion that improving diet quality would reduce the risk of chronic disease and premature death is long established, and it only stands to reason that less chronic disease and premature death means more life expectancy," said Dr. David Katz, a specialist in preventive and lifestyle medicine and nutrition, told CNN news.

Katz, the president and founder of the nonprofit True Health Initiative, a global coalition of experts dedicated to evidencebased lifestyle medicine, has published research on how to use food as preventive medicine.

But he took issue with what the study described as “optimal.” "What they define as an 'optimal' diet is not quite optimal; it's just a whole lot better than 'typical,'" Katz says, adding that he felt diet could be "further improved, conferring even greater benefits." Prof Lars Fadnes

"My impression is that the 'much improved' diet still allowed for considerable doses of meat and dairy," Katz said, adding that when his team scores diet quality objectively, "these elements are at quite low levels in the top tier." To model the future impact of a person's change of diet, researchers used existing meta-analyses and data from the Global Burden of Disease study, a database that tracks 286 causes of death, 369 diseases and injuries, and 87 risk factors in 204 countries and territories around the world.

The largest gains in longevity were found from eating more legumes, which include beans, peas and lentils; whole grains, which are the entire seed of a plant; and nuts such as walnuts, almonds, pecans and pistachios, the study found.

It may sound simple to add more plants and grains to your diet, but statistics show that Americans struggle to do so. A report from the US Centers for Disease Control and Prevention found few Americans eat close to their daily recommendations of fruits and vegetables.

The CDC study found that only 12 per cent of adults consume 1.5 to 2 cups of fruit each day, which is the amount recommended by the federal Dietary Guidelines for Americans. Only 10 per cent of Americans eat the recommended 2 to 3 cups of vegetables each day, including legumes.

Scientists involved with the study created an online calculator which can be used to calculate personal dietary improvements, Public policy makers will also find it useful. View the calculator by accessing the link below (best on desktop) or by using the QR code. http://158.39.201.81:3838/Food

Crop One microbiologist Dr Deane Falcone

Massive vertical farm opens in the UAE

The world's largest vertical farm was opened in Dubai in July. It is not the only vertical farm in the UAE, but it also joins a long list of others located everywhere, from the US to Singapore and the Netherlands.

The UAE is one of the driest regions in the world, so vertical farming has a practical place, but the new development covers a whopping 30,658 square metres and will produce over 90,000 kgs of highquality greens annually.

The venture is is a partnership between Crop One Holdings, and Emirates Flight Catering.

The aim is "to cultivate a sustainable future to meet global demand for fresh, local food," says its chief executive officer, Craig Ratajczyk.

The company's hydroponic facility is designed for continuous output of crops that are exceedingly clean and require no pre-washing, all grown without pesticides, herbicides or chemicals.

The farm utilizes machine learning, artificial intelligence and data analytics managed by a specialised in-house team of engineers, computer experts and scientists.

Overall, it uses 95 per cent less water than field-grown produce while guaranteeing an output of three tons per day.

Emirates Flight Catering, one of the world’s largest catering operations, is now using produce from the new facility.

The airline offers, events and VIP catering as well as ancillary services including laundry, food production and airport lounge food & beverage services.

ROAST CHICKPEA & BUTTERNUT COUSCOUS SALAD

Spring is the time when we start reaching for salads. This dish has different textures and tastes that are a joy to eat. by Catherine Barclay | Serves 4

INGREDIENTS - Roasted Chickpeas

2 cans 2 tsp 2 tsp 1 tsp 400g chickpeas. drained smoked paprika cumin garam masala

INGREDIENTS - Salad

1 kg

1 1 can 2 cups 2 1 tsp 2 cups 3 1/4 cup 1/4 cup butternut pumpkin, peeled, seeded, cut into 2cm cubes punnet cherry tomatoes, halved asparagus, drained vegetable stock oranges, rind and juice fresh ginger, grated couscous spring onions, sliced finely cranberries pinenuts roast chickpeas bed of rocket

METHOD - Roasted Chickpeas

1. Preheat the oven to 210°C (415°F). 2. Line the oven tray with silicon or baking paper. 3. In a large snaplock bag, add the spices and shake 4. Next, add the chickpeas and shake 5. Spread chickpeas on an oven tray and roast for 20 - 30 mins or until crisp. 6. Remove from oven, and set aside to cool.

METHOD - Salad

1. Preheat the oven to 210°C (415°F). 2. Spread pumpkin cubes on an oven pan and add a 1/2 cup of water. Bake for 20 mins. Add the tomatoes and cook for a further 10 mins. 3. In a large pot, add the stock and bring to a boil. 4. Remove pot from the heat and add the orange rind & juice, ginger and couscous, cover and stand for 5 mins. 5. Move the couscous to a large bowl and separate it with a fork. 6. Add all other ingredients to the couscous except the rocket, and gently combine. 7. Serve on a bed of rocket.

BRAISED BEAN CURD SKIN WITH MUSHROOM

Bring together the delicate flavours of Chinese mushrooms and thin bean curd (tofu) skins by Catherine Barclay | Serves 4

INGREDIENTS

85g

1/2 cup 1/4 cup 4 1 tsp 1 1 Tbsp 2 Tbsp 2 tsp 2 tsp bean curd skins, sliced into 2-inch strips shiitake mushrooms, sliced dried wood ear mushroom, sliced garlic cloves, sliced fresh ginger, grated red chilli, deseeded, finely diced rice wine vinegar salt-reduced soy sauce miso paste cornflour

METHOD

1. First, rehydrate the wood ear mushrooms in a bowl of boiling water for around 6 minutes until they are soft. Drain water into a bowl for later use, rinse mushrooms and set aside. 2. Heat the wok, add a small amount of water, and then the garlic, ginger and chilli. Dry fry for 2 mins until fragrant. Add in the skins and mushrooms. 3. Stir in the rice wine, soy sauce and miso paste. 4. Measure 1 1/2 cups of the mushroom water, pour into the wok and simmer on low heat for 10 minutes. 5. Mix the cornflour in 1/4 cup of cold water and add to the wok; stir to thicken. 6. Serve on brown rice and garnish with shredded spring onion.