- Record: found
- Abstract: found
- Article: found
Correction: Rachel Brown and Sheila Skeaff. Nutrition Society of New Zealand Annual Conference Held in Christchurch, New Zealand, 8–9 December 2016. Nutrients 2017, 9, 348
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Abstract
We would like to submit the following as a correction to our recently published Special
Issue on the annual conference and scientific meeting of the Nutrition Society of
New Zealand, 2016 [1]. The following abstract was inadvertently omitted from the proceedings.
2.43. Food ‘Costs’
Mainvil, L.
Background: Economic (structural) factors, including income and food price, may partially
explain socioeconomic inequalities in diet quality, obesity and health outcomes. Internationally,
healthy foods and dietary patterns tend to cost more than less healthy options. Calories
from energy-dense foods (refined grains, fats/oils, added sugars) are relatively low
cost; whereas, calories from nutrient-rich foods (fresh fruits/vegetables, lean meats/chicken)
are relatively high cost. Greater variety and cultural acceptability also increases
food costs. The NZ Food Cost Survey has been monitoring retail food prices for a weekly
basket of healthy food in New Zealand since 1972. In 2014 methodological updates ensured
food types and amounts were culturally acceptable and achieved both dietary guidelines
and nutrient requirements.
Methods: The availability and retail price (ignoring ‘specials’) of 161 foods in four
large supermarkets in Auckland, Wellington, Christchurch and Dunedin were recorded
annually. The weekly estimated food costs for individuals following a basic (cooked
from scratch), moderate and liberal diet were calculated by city.
Results: Auckland ‘basic’ healthy food costs ranged from $27 (1 year old) to $67 (adolescent
male) per week in 2016. For example, an Auckland household of four, basic healthy
food costs were $233 per week (man $64, woman $55, adolescent boy $67, 10 years old
$47), which is 41% of a full-time (pre-tax) income on the minimum wage. Most of this
cost came from fruits/vegetables (30%), meats/proteins (27%) and dairy (17%). While
food prices in New Zealand fell slightly in 2016, food costs have been rising over
time. Full results are reported elsewhere (http://www.otago.ac.nz/humannutrition/research/food-cost-survey).
Conclusions: Threats to healthy food affordability include inadequate incomes (rising
unemployment, declining real wages/benefits due to rising housing and other costs),
reduced food supply (global climate change impacts), and increased food demand (global
food security, population growth, bio-fuels). These threats can be managed with sustainable
environmental, agricultural/food chain, economic and social welfare policies.
Affiliation:
Mainvil, L., Department of Human Nutrition, University of Otago, Dunedin, New Zealand.
Related collections
Most cited references1
- Record: found
- Abstract: found
- Article: found
Nutrition Society of New Zealand Annual Conference Held in Christchurch, New Zealand, 8–9 December 2016
Rachel Brown, Sheila Skeaff (2017)
1. Preface The annual conference and scientific meeting of the Nutrition Society of New Zealand took place in Christchurch, New Zealand from 8–9 December 2016. The meeting comprised 2 plenary sessions, 2 concurrent oral sessions, and 17 posters, providing an opportunity for more than 43 nutritional scientists to present their research. Abstracts for plenary talks, oral presentations and posters are published here. The aim of the annual meeting is to foster discussion and disseminate the results of nutrition-related research undertaken by the members of the society. The theme of the Nutrition Society of New Zealand in 2016 was “Feeding our Society: Manaakitanga in Nutrition for Aotearoa (i.e., New Zealand)”. Maanatikanga is a Māori word that refers to hospitality, kindness, generosity, and support. The first plenary session included presentations on maanatikanga in nutrition by Leonie Matoe, food loss and food security by Dr Ian Fergusson, food costs by Dr Louise Mainvil, food insecurity by Associate Professor Winsome Parnell, and the role of poverty in nutrition in Aotearoa/New Zealand by Christina McKerchar. The second plenary session included presentations on food writing by Niki Bezzzant, meeting the diverse nutritional needs of older adults by Dr Carol Wham, early life approaches to obesity prevention by Associate Professor Rachael Taylor, nutrition and nutrients to treat mental illness by Professor Julia Rucklidge, and ‘food talks better than we can’ by Bronwen King. The Muriel Bell Lecture entitled ‘Evolution not Revolution: Nutrition and Obesity’ was given by Professor Elaine Rush, Auckland University of Technology. 2. Summary of Scientific Presentations 2.1. Evaluating the Effects of a Food Assistance Programme on the Dietary Intake of Year 5 and 6 Students from a Low-Decile School in South Auckland Ansell, S., Walia, N., Breier, B.H. and Wham, C. Background: The food assistance programme (FAP) is conducted by a charitable organisation that provides lunch on alternate week-days, to low-decile schools during winter. The aim of this study was to evaluate the effects of the FAP on dietary intake during school hours. Methods: Supervised self-administered weekly food records were completed by 82 year five and six students from a low-decile school when the FAP was in operation (FAP week) and when the FAP was not in operation (control week). Mean dietary intake of energy and key nutrients were compared with estimated school day requirements (40% of the Nutrient Reference Values). Results: During FAP week, compared to the control week, students consumed more energy, protein, carbohydrate, fat, saturated fat and dietary fibre (p 0.05). However, there was a significant difference in the antioxidant content between two treatments of the fruits. Analysis of a triangle taste test showed that a significant difference (p 0.050). Conclusion: The effect of reheating on glycaemic response, chewing time and palatability shown in the present study may be considered a positive effect with regard to glycaemic regulation. Reheated parboiled rice replacing freshly cooked medium-grain white or parboiled rice in the habitual diet may reduce glycaemic overload in the daily diet. 2.20. Paying for the Price of Convenience—Comparing the Cost of Takeaway Meals with Their Healthy Home-Cooked Counterparts Mackay, S., Xie, P., Vandevijvere, S., Lee, A. and Swinburn, B. Background: Convenience and cost impact on people’s meal decisions with takeaways and pre-prepared food items often selected to save time and/or money. The cost of a set of popular takeaway meals was compared to similar but healthier home-made meals and home-assembled meals using pre-prepared ingredients in New Zealand. Methods: The six most popular New Zealand takeaway meals were identified and compared to similar, but healthier, home-made and home-assembled meals. The meals prepared at home met criteria consistent with the New Zealand Eating and Activity Guidelines. The cost of each complete meal and the cost per 1 kg were calculated. The time-inclusive cost was calculated by adding the waiting or preparation time cost at the minimum wage. Results: For five out of six popular meals, the mean costs of the home-made and home-assembled meals were cheaper than the mean cost of the takeaway meals. When the cost of time was added, for all six popular meals, the home-assembled meals were the cheapest, with either the home-made meal or takeaway meal the most expensive option. The meals prepared at home provided substantially less saturated fat and sodium and more vegetables than their takeaway counterparts. Conclusion: Home-made and home-assembled meals were healthier and cheaper options than takeaways when the cost of time was not included. Home-made meals took time to prepare so, when the cost of time was added, these became more expensive than most takeaway meals. Home-assembled meals were a quicker, more convenient option than home-made meals, but provided more sodium than the latter. 2.21. Why Don’t They Just Grow Their Own Vegetables? The Role of Poverty in Nutrition in Aotearoa New Zealand McKerchar, C. Discourse analysis is a useful tool to explore how issues are framed. This presentation will explore how poverty and nutrition have been portrayed in the media through examples that usually state poverty is an outcome of individual or cultural failings rather than societal structures. The societal structures that lead to poverty and therefore poorer nutrition outcomes, will be discussed using the health inequalities theoretical framework by Williams. A public health ‘rights based’ approach to addressing food insecurity, that draws on international human rights frameworks will also be explored as a potential tool to reframe the issue of food insecurity in New Zealand. 2.22. What Is the Role of Kai and Nutrition in Manaakitanga? Matoe, L. To unfold the many layers to this question we must start with a Māori understanding of the creation of the universe for within this understanding we draw insights into the origins of food and the origins of eating the many foods we find in nature. This relational understanding of food allows us to understand the traits of the foods, their nutritional value and their spiritual value. This may appear rather abstract to many, but again, a Māori understanding of the world does not separate the physical from the spiritual. Rather, the Māori mind, as with many ancient cultures throughout the globe, is able to hold them both together in co-existence. When we consider our relationship with food through this worldview, what emerges is a Māori rationale for nutrition principles and eating wholefoods. From this rationale we move into the notion of Manaakitanga, a central function of Māori society from pre-European society and upheld in contemporary times. The function of manaakitanga is anchored by relationships whereby expressions of manaakitanga enhances relationships between groups and individuals, it shows how much we care and therefore the role of food in these expressions plays a very important part. In this opening presentation we will discuss the relational view of food and the role of food in expressions of manaakitanga from pre-European to contemporary Māori society to inform a deeper, broader understanding of the concept of manaakitanga and nutrition in Aotearoa. 2.23. Factors Associated with Nutrition Risk in Older Māori Living in the Bay of Plenty and Northland Regions of New Zealand Maxted, E., Wham, C., Teh, R. and Kerse, N. Background: Risk factors related to risk of malnutrition identified in other groups as have not been examined in Māori. The aim was to identify the prevalence of nutrition risk in older Māori and to identify cultural, social and physical factors associated with high nutrition risk. Methods: Māori aged 75 to 79 years living in the Northland and Bay of Plenty regions of New Zealand were assessed for nutrition risk using the validated screening tool ‘Seniors in the Community: Risk Evaluation for Eating and Nutrition’ (SCREENII). Demographic, physical and sociocultural data were collected. Results: Of the 67 participants, two thirds (63%) were identified to be at high nutrition risk (SCREENII ≤ 50). More than half (56%) used te reo Māori language for everyday conversation and those who rated language and culture as moderately important to wellbeing were at lower nutrition risk. Controlling for other variables participants who reported that traditional foods were important and available to them had a higher waist to hip ratio and fewer depressive symptoms were at lower nutrition risk. Conclusions: Cultural factors associated with nutrition risk are related to an indigenous view of health. Participants with a higher waist to hip ratio were at lower nutrition risk and this may be a protective factor for older Māori. Interventions to improve the nutrition status of older Māori need to be based on a holistic Māori worldview and acknowledge the importance of traditional Māori foods. 2.24. Salty and Sweet—Where Is the Food Industry at with Improving the Foods Our Children Eat? Monro, D. and Morley-John, J. Background: The food our children commonly eat is often un-necessarily high in salt and sugar. This can develop life-long preferences for sweet and salty food and increase the risk of chronic diseases such as heart disease. Processed foods are major contributors of these nutrients; for example 75% of our salt comes from processed foods. The World Health Organisation has identified the food industry as part of the solution to addressing chronic diseases. Methods: Since 2007, the Heart Foundation has implemented a food reformulation programme focused on reducing salt (and more recently sugar) levels across processed foods. The programme is Ministry of Health funded, involves establishing voluntary targets and timeframes in partnership with the food industry for key food categories. Industry consultation is done on a one to one level and as an industry roundtable. Market analyses, modelling of potential impact, technical and commercial barriers are explored as part of setting category targets. Results: Sodium targets have been set for thirteen categories. The objective of the programme is to have at least 80% of the market share (AC Nielson sales volumes) meeting the targets, which ensures high-volume foods in the category are prioritised. This objective has been met in the majority of key categories (e.g., bread, breakfast cereals, processed meats) resulting in 250 tonnes of salt per annum removed from targeted products. In 2016 sugar reduction targets have been set for breakfast cereal, tomato sauce and other foods frequently eaten by children. Conclusion: Continued focus on setting salt and sugar targets and product reformulation by companies to the targets has the potential to bring about population health improvement. Agreement from the key manufacturers on targets helps create a level playing field that they can all work towards, thereby minimising risk for companies. The targets also influence new product development. 2.25. Combined Effect of Blackcurrant and Wholemeal Flours to Improve Health Promoting Properties and Reduce Predicted Glycaemic Response of a Model Food Cookie Mofasser, H.A.K.M., Brennan, C.S., Brennan, M.A. and Mason, S. Background: A diet with high glycaemic index, which causes rapid spikes in blood sugar level, can lead to disorders such as—significantly increased risk for type 2 diabetes, cardiovascular disease and obesity. These conditions are also linked to the progression of cognitive decline and neurodegenerative diseases including Alzheimer’s disease. The role of dietary fibre (DF) in disease prevention has been extensively investigated and prospective studies observed that increased DF intake decreased the risk of cardiovascular disease, reduced the risk of weight gain as well as the risk of type 2 diabetes, colon cancer and ameliorated brain and gut health. Blackcurrant powder (BC) is a rich source of dietary fibre and bioactive compounds among all berries. Wholemeal wheat, barley and oat flour contain high amount of fibre. Methods: We have developed a model food cookie to investigate the glycaemic glucose equivalent (GGE) in vitro and antioxidant activities of three different wholemeal flours (wheat, barley and oat) with different replacement level (5%, 10% and 15%) of blackcurrant powder. Results: Increasing the proportion of blackcurrant powder in the cookie resulted in a significant (p 3 kg unintentional weight loss within 3 months (62.5% & 30.8% versus 0.0%); and having reduced mobility (bed/chair bound) (20.8% & 10.3% vs. 0.0%) respectively. Conclusion: A high proportion of hospitalised older adults recently admitted to the AT&R wards had compromised nutritional status. Routine screening is recommended to identify nutritional risk status and instigate appropriate nutritional care. 2.29. Nutrition and Dysphagia Risk among Newly Admitted Hospitalised Adults of Advanced Age Popman, A., Richter, M., Allen, J. and Wham, C. Background: The 85+ age group is the fastest growing population segment in NZ. Prevalence of nutrition risk among community living octogenarians has been reported to range between 31%–49%, but is largely unknown in people of advanced age recently admitted to hospital Admission, Treatment and Rehabilitation (AT&R) wards. Aim: To establish the prevalence of nutrition risk among adults 85 years and older newly admitted to the AT&R wards at North Shore and Waitakere Hospitals in Auckland. Methods: Participants were recruited within five days of admission to the AT&R wards. An interviewer administered questionnaire was used to assess sociodemographic and health characteristics, nutrition risk was assessed using the Mini Nutritional Assessment-Short Form (MNA-SF) and dysphagia risk assessed using the 10-item Eating Assessment Tool. Anthropometric measures were taken to assess body mass index (BMI), muscle mass (using bioimpedance scales) and grip strength (using a handgrip dynamometer). Pearson Chi-Square tests were used to examine differences in dysphagia risk between MNA-SF nutrition status groups. Pearson correlations were used to identify correlations between participant characteristics and nutrition status. Results: Assessments were completed in 88 advanced age adults (31 men), mean age 90.0 ± 3.7 years. As determined from the MNA-SF over two thirds (71.6%) of the participants were either malnourished (28.4%) or at high nutrition risk (43.2%). A third (29.5%) of the participants was at risk of dysphagia. Malnourished participants were more likely to be at risk of dysphagia (p = 0.015). The MNA-SF score positively correlated with BMI (r = 0.484, p 3 kg) than those at risk of malnutrition (56% vs. 13% respectively), less likely to go out (16% vs. 57%) and were more likely to be at risk of dysphagia (52% vs. 17%). The prevalence of malnutrition and dysphagia risk was higher amongst participants in hospital care compared to rest home care. Conclusions: The majority of older adults recently admitted to ARRC facilities were either malnourished or at high nutrition risk. This highlights the necessity of routine nutrition screening on admission. Positive screening should lead to immediate dietetic referral so a clear nutritional care pathway can be planned. Further investigation to determine the factors that contribute to nutrition risk in ARRC facilities is warranted. 2.41. Meeting the Diverse Nutritional Needs of Older Adults Wham, C. Background: Older adults are a heterogeneous group and have unique nutrient needs. In NZ National Nutrition Survey data are aggregated over 70 years for non-Māori and over age 55 years for Māori. Older adults have different dietary requirements to younger people however the nutritional needs of people over 80 years are largely unknown. The aim was to overview findings on the nutritional status of those over 80 years. Methods: As part of the longitudinal cohort study LILACS NZ recruited 937 (421 Māori; 526 non-Māori) octogenarians. Nutritional assessments were undertaken at baseline using the ‘Seniors in the Community: Risk Evaluation for Eating and Nutrition ‘(SCREEN II)’and at follow up using the 2 × 24 h MPR method. Results: Half (49%) of Māori and 38% of non-Māori participants were at high nutrition risk (SCREENII score < 49). For Māori participants independent risk factors were younger age, lower education, living alone and depressive symptoms. For non-Māori high nutrition risk was associated with female gender, living alone, a lower physical health related quality of life and depressive symptoms. At 12 months follow up median energy intake for Māori, was 1779 kcal/day for men and 1433 kcal/day for women with 16.3% energy derived from protein, 43.3% from carbohydrate and 38.5% from fat. Median energy intake was 1887 kcal/day and 1497 kcal/day for non-Māori men and women respectively with 15.4% of energy derived from protein, 45% from carbohydrate and 36.7% from fat. More than half of the Māori and non-Māori participants had intakes below the EAR for calcium, magnesium, selenium, vitamin B6 (Māori women only), folate (women only) and zinc (men only). The AI for vitamin E was not met by more than half of Māori women and all men. Conclusions: These unique cross sectional data address an important gap in our understanding of nutritional status of advanced age adults and highlight a lack of age appropriate NRVs. Assessment of the impact of food and dietary intake on functional indices that affect quality of life in older adults is needed to determine age appropriate dietary requirements. 2.42. Effects of a Healthier Snack on Glycaemia, Satiety, and Habitual Snacking Behaviour Yan, M. and Rush, E. Background: There is evidence that government-led food reformulation initiatives improve the quality of food, e.g., to reduce salt intake. However, most actions have involved voluntary commitments from industry. There is also a call for high value nutrition products but the focus is on export and sales rather than improvement in public health. Methods: Between 2012 and 2015, in partnership with a food manufacturer, an eight ingredient snack bar branded Nothing Else has been developed, which has a good nutrient profile and a low glycaemic index (52). It is now in commercial production. The prototype was tested against two top-selling snack bars for the acute glycaemic and satiety responses at serving size portions. Both top-selling snack bars had a poor nutrient profile. In a stepped-wedge 6-week intervention, effects of daily consumption of the snack bar on snacking habits and glycated haemoglobin (HbA1c) were investigated. Results: The investigation on glycaemia and satiety (n = 26) demonstrated 30% lower blood glucose area-under-the-curve over 2-h for the Nothing Else bar compared with one of the commercial bars (p < 0.001) of equal weight. At 45 min after eating, the Nothing Else bar induced the highest fullness rating and lowest hunger rating. Consumption of the Nothing Else bar as the main snack choice for 6 weeks resulted in a significant reduction in intake of biscuits, cakes and pies (~2 servings/week, p ˂ 0.05). Twenty participants (71.4%) out of 28 experienced a decrease or no change in HbA1c (range 0–4 mmol/mol), and for 8 participants, HbA1c increased (range 0.5–2.5 mmol/mol). Conclusions: The Nothing Else bar, with its nutrient profile, is a healthier option for improvement of glycaemia, satiety in the short term and in the longer term, habitual snacking behavior and HbA1c: one small step towards providing a food environment that is supportive of a healthier diet. 3. Affiliations Aggio, R., Nutrition and Dietetics, University of Auckland, Auckland, New Zealand; University of Liverpool, Liverpool, United Kingdom Allen, J., Waitemata District Health Board, Auckland, New Zealand Ansell, J., Zespri International Ltd., Mount Maunganui, New Zealand Ansell, S., School of Food and Nutrition, Massey University, Auckland, New Zealand Bell, T., The Ferrier Institute, Victoria University of Wellington, Petone, New Zealand Beck, K.L., School of Food and Nutrition, Massey University, Auckland, New Zealand Borich, A., Department of Human Nutrition, University of Otago, Dunedin, New Zealand Boston, G., Medical School, University of Otago, Dunedin, New Zealand Breier, B.H., School of Food and Nutrition, Massey University, Auckland, New Zealand Brennan, C.S., Centre for Food Research and Innovation, Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln, New Zealand Brennan, M.A., Centre for Food Research and Innovation, Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln, New Zealand Brown, R., Department of Human Nutrition, University of Otago, Dunedin, New Zealand Buch, T., School of Population Health, University of Auckland, Auckland, New Zealand; School of Food and Nutrition, Massey University, Auckland, New Zealand Butts, C., New Zealand Institute for Plant and Food Research Ltd., Palmerston North, New Zealand Cairncross, C.T., AUT University, Auckland, New Zealand Camargo Jnr, C.A., Massachusetts General Hospital, Boston, MA, USA Coad, J., School of Food and Nutrition, Massey University, Palmerston North, New Zealand Conlon, C.A., School of Food and Nutrition, Massey University, Auckland, New Zealand Cooke, R., Department of Human Nutrition, University of Otago, Dunedin, New Zealand Desai, A.S., Centre for Food Research and Innovation, Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln, New Zealand Dinnan, H., New Zealand Institute for Plant and Food Research Ltd., Palmerston North, New Zealand Drummond, L., Drummond Food Science Advisory Ltd., Akaroa, New Zealand Eady, S., The New Zealand Institute for Plant and Food Research Limited, Lincoln, Christchurch, New Zealand Ellett, S., Nutrition and Dietetics, University of Auckland, Auckland, New Zealand; Nutrigenomics NZ, Auckland, New Zealand Elmslie, J., Department of Psychological Medicine University of Otago, Christchurch and Specialist Mental Health Service, Canterbury District Health Board (CDHB), Christchurch, New Zealand Eyres, L., ECG Consulting, Auckland, New Zealand Fenemor, S., School of Physical Education, Sport & Exercise Sciences, University of Otago, Dunedin, New Zealand Ferguson, I.B., Ministry for Primary Industries, Auckland, New Zealand Ferguson, L.R., Nutrition and Dietetics, University of Auckland; Nutrigenomics NZ, Auckland, New Zealand Funaki-Tahifote, M., Pacific Heartbeat, National Heart Foundation, Auckland, New Zealand Gammon, C.S., School of Food and Nutrition, Massey University, Auckland, New Zealand Gearry, R., Department of Medicine, University of Otago, Christchurch, New Zealand Golding, M., School of Food and Nutrition, MIFST, Massey University, Auckland, New Zealand Grant, C.C., University of Auckland, Auckland, New Zealand Greig, F., Network Communication, Auckland, New Zealand Hashimoto, S., Massey Institute of Food Science and Technology, Massey University, Albany, New Zealand; Heart Foundation of New Zealand, Auckland, New Zealand Haszard, J.J., Department of Human Nutrition, University of Otago, Dunedin, New Zealand Hedderley, D., The New Zealand Institute for Plant and Food Research Limited, Palmerston North, New Zealand Henderson, L., School of Food and Nutrition MIFST, Massey University, Auckland, New Zealand Herath, T., New Zealand Institute for Plant and Food Research Ltd., Palmerston North, New Zealand Higginson, C.A., School of Human Nutrition, Massey University, Auckland, New Zealand Hofmann, R.W., Food Group, Agriculture and Life Sciences, Lincoln University, Lincoln, New Zealand Homer, A., Department of Human Nutrition, University of Otago, Dunedin, New Zealand Houghton, L.A., Department of Human Nutrition, University of Otago, Dunedin, New Zealand Ichhpuniani, B., School of Food and Nutrition, Massey University, Auckland, New Zealand Jayasinghe, S.N., School of Food and Nutrition, MIFST, Massey University, Auckland, New Zealand Jesuthasan, A., Nutrition and Dietetics, University of Auckland, New Zealand; Nutrigenomics NZ, Auckland, New Zealand Jones, L., School of Physical Education, Sport and Exercise Sciences, University of Otago, Dunedin, New Zealand Kenny, S., McDonald’s Restaurants (NZ) Ltd., Auckland, New Zealand Kerse, N., Department of General Practice and Primary Health Care, University of Auckland, Auckland, New Zealand Kibblewhite, R., Department of Human Nutrition, University of Otago, Dunedin, New Zealand Kindleysides, S., School of Food and Nutrition MIFST, Massey University, Auckland, New Zealand King, B., Pegasus Health, Christchurch, New Zealand Klunklin, W., Food Group, Agriculture and Life Sciences, Lincoln University, Lincoln, New Zealand Kruger, R., School of Food and Nutrition, Massey University, Auckland, New Zealand Laing, B., Nutrition and Dietetics, University of Auckland, Nutrigenomics NZ, Auckland, New Zealand Lee, A., Queensland University of Technology, Brisbane, Griffith University, Curtin University, Australia Liu, W., Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Christchurch, New Zealand Lock, D., Institute of Food Research, Norwich, United Kingdom Lu, L.W., School of Sport and Recreation, Faculty of Health and Environmental Sciences, Auckland University of Technology, Auckland, New Zealand Mackay, S., School of Population Health, University of Auckland, Auckland, New Zealand McDonald, B., School of Food and Nutrition, Massey University, Auckland, New Zealand McKerchar, C., Department of Population Health, University of Otago, Christchurch, New Zealand McLean, R., Department of Human Nutrition, University of Otago, Dunedin, New Zealand; Edgar Diabetes and Obesity Research Centre, University of Otago, Dunedin, New Zealand; Department of Preventive and Social Medicine, University of Otago, Dunedin, New Zealand McNaughton, S.A., Institute for Physical Activity and Nutrition, School of Exercise and Nutritional Sciences, Deakin University, Melbourne, Australia Marlow, G., Nutrition and Dietetics, University of Auckland, Nutrigenomics NZ, Auckland, New Zealand Martell, S., New Zealand Institute for Plant and Food Research Ltd., Palmerston North, New Zealand Mason, S., Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln, New Zealand Matoe, L., Kii Taki Ltd. and Te Kaahui o Rauru, Taranaki, Waverly, New Zealand Maxted , E., Dietetics, Northland District Health Board, Whangarei, New Zealand Mazahery, H., School of Food and Nutrition, Massey University, Auckland, New Zealand Monro, D., The National Heart Foundation of New Zealand, Auckland, New Zealand Morgan, S., COMET Auckland, Auckland, New Zealand Morely-John, J., The National Heart Foundation of New Zealand, Auckland, New Zealand Mofasser H.A.K.M., Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln, New Zealand Moyes, S., General Practice and Primary Health Care, University of Auckland, Auckland, New Zealand Mugridge, O., School of Food and Nutrition, Massey University, Auckland, New Zealand Munday, K., Eastern Institute of Technology, Taradale, Napier, New Zealand Nettleton, A., Department of Human Nutrition, University of Otago, Dunedin, New Zealand Parnell, W., Department of Human Nutrition, University of Otago, Dunedin, Otago, New Zealand Patel, D., School of Food and Nutrition, Massey University, Auckland, New Zealand Paturi, G., Plant and Food Research, Auckland, New Zealand Peddie, M., Department of Human Nutrition, University of Otago, Dunedin, New Zealand Perry, T., Department of Human Nutrition, University of Otago, Dunedin, New Zealand Polak, M.A., Department of Applied Science and Allied Health, Ara Institute of Canterbury, Christchurch, New Zealand Popman, A., School of Food and Nutrition, Massey University, Auckland, New Zealand Rehrer, N., School of Physical Education, Sport & Exercise Sciences, University of Otago, Dunedin, New Zealand Richter, M., School of Food and Nutrition, Massey University, Auckland, New Zealand Rolleston, A., Department of General Practice and Primary Health Care, University of Auckland, Auckland, New Zealand Rucklidge, J., Clinical Psychology, University of Canterbury, Christchurch, New Zealand Rush, E., Child Health Research Centre, Auckland University of Technology, Auckland, New Zealand; School of Sport and Recreation, Faculty of Health and Environmental Sciences, Auckland University of Technology, Auckland, New Zealand; AUT Food Network, Auckland University of Technology, Auckland, New Zealand Savage, G., Food Science, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln, New Zealand Schramm, C., Network Communication, Auckland, New Zealand Schrijvers, J., School of Food and Nutrition, Massey University, Auckland, New Zealand Serventi, L., Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Christchurch, New Zealand Sims, I., The Ferrier Institute, Victoria University of Wellington, Petone, New Zealand Simpson, J., Department of Women’s and Children’s Health, University of Otago, Dunedin, New Zealand Skeaff, S.A., Department of Human Nutrition, University of Otago, Dunedin, New Zealand Skidmore, P.M.L., Department of Human Nutrition, University of Otago, Dunedin, New Zealand Smith, G., Department of Human Nutrition, University of Otago, Dunedin, New Zealand Stewart, N., Conifer Grove School, Auckland, New Zealand Stonehouse, W., Food and Nutrition Flagship, Commonwealth Scientific and Industrial Research Organisation (CSIRO), Adelaide, South Australia, Australia Swinburn, B., World Health Organization Collaborating Centre for Obesity Prevention, Deakin University, Australia; School of Population Health, University of Auckland, Auckland, New Zealand Taylor, N., School of Food and Nutrition, Massey University, Auckland, New Zealand Taylor, R.W., Department of Medicine, University of Otago, Dunedin, New Zealand; Edgar Diabetes and Obesity Research Centre, University of Otago, Dunedin, New Zealand Teh, R., Department of General Practice and Primary Health Care, University of Auckland, Auckland, New Zealand Te Morenga, L., Department of Human Nutrition, University of Otago, Dunedin, New Zealand; Riddet Institute, New Zealand; Edgar Diabetes and Obesity Research Centre, University of Otago, Dunedin, New Zealand Towgood, A., School of Food & Nutrition, Massey University, Auckland, New Zealand Vandevijvere, S., School of Population Health, University of Auckland, Auckland, New Zealand Vanhanen, L., Food Science, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln, New Zealand Venn, B., Department of Human Nutrition, University of Otago, Dunedin, New Zealand von Hurst, P.R., School of Food and Nutrition, Massey University, Auckland, New Zealand Walia, N., School of Food and Nutrition, Massey University, Auckland, New Zealand Walker, E., Department of Applied Science and Allied Health, Ara Institute of Canterbury, Christchurch, New Zealand Wallace, A., The New Zealand Institute for Plant and Food Research Limited, Lincoln, Christchurch, New Zealand Walsh, D.C.I., Institute for Natural and Mathematical Sciences, Massey University, Auckland, New Zealand Watkin, R.S., School of Food and Nutrition, Massey University, Auckland, New Zealand Wham, C., School of Food and Nutrition, Massey University, Auckland, New Zealand Wilson, M., Independent Nutrition Consultant, Palmerston North, New Zealand Xie, P., Faculty of Medical and Health Sciences, University of Auckland, Auckland, New Zealand Yan, M., AUT Food Network, Auckland University of Technology, Auckland, New Zealand; Unitec Institute of Technology, Auckland, New Zealand
Author and article information
Journal
Journal ID (nlm-ta): Nutrients
Journal ID (iso-abbrev): Nutrients
Journal ID (publisher-id): nutrients
Title:
Nutrients
Publisher:
MDPI
ISSN
(Electronic):
2072-6643
Publication date
(Electronic):
16
June
2017
Publication date Collection:
June
2017
Volume: 9
Issue: 6
Electronic Location Identifier: 618
Affiliations
Department of Human Nutrition, University of Otago, Dunedin 9054, New Zealand;
sheila.skeaff@
123456otago.ac.nz
Author notes
Article
Publisher ID: nutrients-09-00618DOI: 10.3390/nu9060618
PMC ID: 5490597
PubMed ID: 28621729
SO-VID: 66e2c24c-5561-4319-aeb9-fffcf81f6216
Copyright © © 2017 by the authors.
License:
Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license ( http://creativecommons.org/licenses/by/4.0/).
History
Date
received
: 06
June
2017
Date
accepted
: 06
June
2017
Related
Categories
Subject:
Correction
ScienceOpen disciplines: Nutrition & Dietetics
Data availability:
ScienceOpen disciplines: Nutrition & Dietetics