Browsing by Author "Haszard J"

Now showing 1 - 6 of 6
  • Thumbnail Image
    Item
    Adherence to Infant Feeding Guidelines in the First Foods New Zealand Study.
    (MDPI (Basel, Switzerland), 2023-11-02) Brown KJ; Beck KL; Von Hurst P; Heath A-L; Taylor R; Haszard J; Daniels L; Te Morenga L; McArthur J; Paul R; Jones E; Katiforis I; Rowan M; Casale M; McLean N; Cox A; Fleming E; Bruckner B; Jupiterwala R; Wei A; Conlon C; Rodríguez Martínez G
    Infant feeding guidelines provide evidence-based recommendations to support optimal infant health, growth, and development, and exploring adherence to guidelines is a useful way of assessing diet quality. The aim of this study was to determine adherence to the recently updated Ministry of Health "Healthy Eating Guidelines for New Zealand Babies and Toddlers (0-2 years old)". Data were obtained from First Foods New Zealand, a multicentre observational study of 625 infants aged 7.0-10.0 months. Caregivers completed two 24-h diet recalls and a demographic and feeding questionnaire. Nearly all caregivers (97.9%) initiated breastfeeding, 37.8% exclusively breastfed to around six months of age, and 66.2% were currently breastfeeding (mean age 8.4 months). Most caregivers met recommendations for solid food introduction, including appropriate age (75.4%), iron-rich foods (88.3%), puréed textures (80.3%), and spoon-feeding (74.1%). Infants consumed vegetables (63.2%) and fruit (53.9%) more frequently than grain foods (49.5%), milk and milk products (38.6%), and meat and protein-rich foods (31.8%). Most caregivers avoided inappropriate beverages (93.9%) and adding salt (76.5%) and sugar (90.6%). Our findings indicated that while most infants met the recommendations for the introduction of appropriate solid foods, the prevalence of exclusive breastfeeding could be improved, indicating that New Zealand families may need more support.
  • Thumbnail Image
    Item
    Effect of Wholegrain Flour Particle Size in Bread on Glycaemic and Insulinaemic Response among People with Risk Factors for Type 2 Diabetes: A Randomised Crossover Trial
    (MDPI (Basel, Switzerland), 2021-08) Mete E; Haszard J; Perry T; Oey I; Mann J; Te Morenga L
    Wholegrain flour produced by roller-milling is predominantly comprised of fine particles, while stoneground flour tends to have a comparatively smaller proportion of fine particles. Differences in flour particle size distribution can affect postprandial glycaemia in people with type 2 diabetes and postprandial insulinaemia in people with and without type 2 diabetes. No prior studies have investigated the effect of wholegrain flour particle size distribution on glycaemic or insulinaemic response among people with impaired glucose tolerance or risk factors for type 2 diabetes. In a randomised crossover study, we tested the 180-min acute glycaemic and insulinaemic responses to three wholegrain breads differing in flour particle size and milling method: (1) fine roller-milled flour, (2) fine stoneground flour, and (3) coarse stoneground flour. Participants (n = 23) were males and females with risk factors for type 2 diabetes (age 55-75 y, BMI >28 kg/m2, completing less than 150 min moderate to vigorous intensity activity per week). Each test meal provided 50 g available carbohydrate, and test foods were matched for energy and macronutrients. There was no significant difference in blood glucose iAUC (incremental area under the curve) between the coarse stoneground flour bread and the fine stoneground flour bread (mean difference -20.8 (95% CI: -51.5, 10.0) mmol·min/L) and between the coarse stoneground flour bread and the fine roller-milled flour bread (mean difference -23.3 (95% CI: -57.6, 11.0) mmol·min/L). The mean difference in insulin iAUC for fine stoneground flour bread compared with the fine roller-milled flour bread was -6.9% (95% CI: -20.5%, 9.2%) and compared with the coarse stoneground flour bread was 9.9% (95% CI: -2.6%, 23.9%). There was no evidence of an effect of flour particle size on postprandial glycaemia and insulinaemia among older people with risk factors for type 2 diabetes, most of whom were normoglycaemic.
  • Thumbnail Image
    Item
    Erratum: Estimating Free and Added Sugar Intakes in New Zealand; Nutrients 2017, 9, 1292
    (MDPI (Basel, Switzerland), 2018-05-18) Kibblewhite R; Nettleton A; McLean R; Haszard J; Fleming E; Kruimer D; Te Morenga L
    The authors have requested that the following changes be made to their paper. In Figure 1, the caption was changed to “Figure 1. 10–step method for estimating free sugars content (adapted from Louie et al. 2015 [14])”. In Appendix A, “This appendix details how we used and adapted the 10-step methodology for estimating added sugars described by Louie et al. 2015 [14] to calculate free sugars in the New Zealand food composition database, based on analytical data on total sugars and ingredients in food products. We used the unmodified Louie method to estimate added sugars in the New Zealand food composition database as reported in this paper” [2] was inserted in front of the Appendix A title. Further, “adapted from Louie et al., 2015 [14]” [2] was added after the title. “as per Step 1 of Louie et al., 2015 [14]” [2] was added in Step 1. “as per Step 2 of Louie et al., 2015 [14]” [2] was added in Step 2. “adapted from Step 3 of Louie et al., 2015 [14]” [2] was added in Step 3. “as per Step 4 of Louie et al., 2015 [14]” [2] was added in Step 4a; “adapted from Step 4 of Louie et al.2015 [14]” [2] was added in Step 4b. “as per Step 5 of Louie et al., 2015 [14]” [2] was added in Step 5. “as per Step 6 of Louie et al., 2015 [14]” [2] was added in Step 6. “adapted from Step 7 of Louie et al., 2015 [14]” [2] was added in Step 7. “as per from Step 9 of Louie et al., 2015 [14]” [2] was added as the last sentence of Step 9. “adapted from Step 10 of Louie et al., 2015 [14]” [2] was added as the last sentence of Step 10.
  • Thumbnail Image
    Item
    Less Food Wasted? Changes to New Zealanders' Household Food Waste and Related Behaviours Due to the 2020 COVID-19 Lockdown
    (MDPI (Basel, Switzerland), 2021-09-07) Sharp EL; Haszard J; Egli V; Roy R; Te Morenga L; Teunissen L; Decorte P; Cuykx I; De Backer C; Gerritsen S
    Food waste is a crisis of our time, yet it remains a data gap in Aotearoa New Zealand’s (NZ’s) environmental reporting. This research contributes to threshold values on NZ’s food waste and seeks to understand the impact of the 2020 COVID-19 lockdown on household food waste in NZ. The data presented here form part of the ‘Covid Kai Survey’, an online questionnaire that assessed cooking and food planning behaviours during the 2020 lockdown and retrospectively before lockdown. Of the 3028 respondents, 62.5% threw out food ‘never’/‘rarely’ before lockdown, and this number increased to 79.0% during lockdown. Participants who wasted food less frequently during lockdown were more likely to be older, work less than full-time, and have no children. During lockdown, 30% and 29% of those who ‘frequently’ or ‘sometimes’ struggled to have money for food threw out food ‘sometimes or more’; compared with 20% of those who rarely struggled to have money for food (p < 0.001). We found that lower levels of food waste correlated with higher levels of cooking confidence (p < 0.001), perceived time (p < 0.001), and meal planning behaviours (p < 0.001). Understanding why food waste was generally considerably lower during lockdown may inform future initiatives to reduce food waste, considering socio-economic and demographic disparities.
  • Thumbnail Image
    Item
    Seven weeks of home-cooked meals: changes to New Zealanders’ grocery shopping, cooking and eating during the COVID-19 lockdown
    (Taylor and Francis Group on behalf of the Royal Society of New Zealand, 2021) Gerritsen S; Egli V; Roy R; Haszard J; De Backer C; Teunissen L; Cuykx I; Decorte P; Pabian S; Van Royen K; Te Morenga L
    The first COVID-19 pandemic lockdown in Aotearoa New Zealand resulted in disruptions to everyday life, including changes in grocery shopping, cooking and eating. This study aimed to capture changes in behaviours and perceptions of grocery shopping and food preparation during the lockdown, and the extent to which dietary patterns changed during this period. Data were collected in an online survey of 3028 adults (89% women, mean age = 44 years, range 18–87 years, the median time in lockdown = 40 days), during Aotearoa New Zealand's lockdown Alert levels 4 (33.4%) and Level 3 (66.6%). Respondents had decreased enjoyment of grocery shopping and increased home cooking and baking from scratch. There was an overall shift toward an unhealthy dietary pattern, with some respondents reporting increased consumption of sweet snacks (41%), salty snacks (33%), alcohol (33%), and sugary drinks (20%) during the lockdown. Age moderated the effect of lockdown for nearly every measure, with adults aged under 50 years the most likely to report adverse changes to their eating behaviours and diet. Future pandemic responses by government and employers should include public health nutrition policies and mitigate the stress for younger adults and those caring for children at home.
  • Thumbnail Image
    Item
    Who We Seek and What We Eat? Sources of Food Choice Inspirations and Their Associations with Adult Dietary Patterns before and during the COVID-19 Lockdown in New Zealand
    (MDPI (Basel, Switzerland), 2021-11-01) Roy R; Gontijo de Castro T; Haszard J; Egli V; Te Morenga L; Teunissen L; Decorte P; Cuykx I; De Backer C; Gerritsen S
    Research shows the shaping of food choices often occurs at home, with the family widely recognised as significant in food decisions. However, in this digital age, our eating habits and decision-making processes are also determined by smartphone apps, celebrity chefs, and social media. The 'COVID Kai Survey' online questionnaire assessed cooking and shopping behaviours among New Zealanders during the 2020 COVID-19 'lockdown' using a cross-sectional study design. This paper examines how sources of food choice inspirations (cooking-related advice and the reasons for recipe selection) are related to dietary patterns before and during the lockdown. Of the 2977 participants, those influenced by nutrition and health experts (50.9% before; 53.9% during the lockdown) scored higher for the healthy dietary pattern. Participants influenced by family and friends (35% before; 29% during the lockdown) had significantly higher scores for the healthy and the meat dietary patterns, whereas participants influenced by celebrity cooks (3.8% before; 5.2% during the lockdown) had significantly higher scores in the meat dietary pattern. There was no evidence that associations differed before and during the lockdown. The lockdown was related to modified food choice inspiration sources, notably an increase in 'comforting' recipes as a reason for recipe selection (75.8%), associated with higher scoring in the unhealthy dietary pattern during the lockdown. The lockdown in New Zealand saw an average decrease in nutritional quality of diets in the 'COVID Kai Survey', which could be partly explained by changes in food choice inspiration sources.