Search
Search results 91-100 of 2455
Food for special medical purposes
Food for special medical purposes (June 2016) Food for special medical purposes is used to manage the diets of people with certain diseases, disorders or medical conditions. These special foods are intended for people whose nutritional requirements cannot be met by normal foods. Food for special medical purposes can include formulated dietary products intended for use as the only source of nutrition, and also some formulated products that can supplement a person's food intake. Some of these products can be taken orally, whereas others need to be taken through a feeding tube (e.g. a naso-gastric tube). They are to be used under the supervision of a medical practitioner and other appropriate health professionals. Regulation Standard 2.9.5 of the…
Published 5 March 2018
Iodine in food and iodine requirements
Iodine in food and iodine requirements (June 2016) Iodine is in many foods, but much of the Australian and New Zealand food supply is now low in iodine, which has led to widespread iodine deficiency. The table below is a guide to the iodine content of various foods. However, the actual iodine content of food will vary depending on where it is grown and how it is made. Approximate iodine content of various foods Food micrograms of iodine per 100 g micrograms of iodine per serve serve size Oysters 160 144 6 oysters - 90g Sushi (containing seaweed) 92 92 1 sushi roll - 100g Canned salmon 60 63 1 small tin - 105g Bread (except organic bread) 46 28 2 slices bread -60g…
Published 24 June 2016
Iodine fortification
Iodine fortification Iodine is a naturally occurring mineral and an essential nutrient for life. It is found in the food we eat and the water we drink. Adequate intakes of dietary iodine by Australians, particularly females of child-bearing age and breast-feeding mothers is important for health and to reduce possible iodine-deficiency health problems such as impaired neurological function in babies and young children. Mandatory iodine fortification was implemented in Australia in 2009 through Standard 2.1.1 of the Australia New Zealand Food Standards Code which required the replacement of non-iodised salt with iodised salt for making all breads except organic bread and bread mixes for making bread at home. Mandatory iodine…
Published 1 April 2019
Iodine requirements and sensitivities
Iodine requirements and sensitivities Some individuals are sensitive to high levels of iodine. These people are sensitive to both high levels of iodine in food and iodine used in x-ray procedures and iodine-based antiseptics. Iodine sensitive people only react to very high doses of iodine that far exceed the amount of iodine that people would receive from their normal diet, even with mandatory fortification. The addition of iodine to bread (mandatory iodine fortification) is unlikely to cause harm even in the majority of iodine sensitive individuals. Iodine sensitive individuals may be advised to avoid foods high in iodine such as kelp, seaweed and seafood which may contain hundreds of micrograms or several milligrams of iodine. In…
Published 24 August 2016
Plant-based milk alternatives
Plant-based milk alternatives (June 2016) Several beverages derived from cereals, legumes or nuts or a combination of these products are available on the market as dairy milk alternatives. These beverages are made from:
- legumes such as soy
- cereals such as rice or oat
- nuts such as almond.
Published 5 December 2018
Diet quality and processed foods
Diet quality and processed foods Last reviewed 11 September 2020 A nutritious diet is important to the health and wellbeing of Australian and New Zealand consumers. Large studies around the world have reported that diets of lower quality (e.g. high in sugar, salt, and saturated fats) are associated with an increased risk of early death from cardiovascular disease and cancer. Diet scoring systems There is extensive research on ways to measure how nutritious your diet is. Diet scoring systems, also known as diet quality indices, typically rate the quality of your diet based on the different types of foods you eat - such as fruit, vegetables, cereals, meat and fish, and some also look at the nutrients we get from these foods such as sodium, sugars, protein, fibre and fats. For…
Published 30 September 2020
Regulatory nutrient reference values
Regulatory nutrient reference values (April 2018) Nutrient reference values (NRVs) indicate the daily amount of nutrients (energy, macro-nutrients, vitamins, minerals) required for good health, as well as an upper safe level of nutrient intake. The National Health and Medical Research Council (NHMRC) and the New Zealand Ministry of Health released a comprehensive set of NRVs for Australia and New Zealand in 2006. A further update of reference values for sodium and fluoride was published in 2017. The 2006 NRVs replaced the previous Recommended Dietary Intakes for Use in Australia (RDIs) which were published in 1991 and adopted by New Zealand. These RDIs together with other government recommendations, and certain United States ESADDIs (Estimated Safe and Adequate Daily Dietary Intakes) (1989)…
Published 1 March 2022
Sugar
Sugar (August 2019) Sugars are carbohydrates that occur naturally in many foods but are also added as ingredients to foods. Like most carbohydrates they are used by the body for energy. Sugars can be derived from different sources. In Australia and New Zealand sugar for commercial use is mostly extracted from sugarcane. Simple sugars are called monosaccharides and include glucose (also known as dextrose), fructose, and galactose. The sugar most commonly used as table sugar is sucrose. This sugar is a disaccharide which is broken down in the body to fructose and glucose, so it can be used for energy. Is there a nutritional difference between the different types of sugars (e.g. white sugar, brown sugar, raw sugar)? There is very little difference between types of sugar you find in the supermarket…
Published 28 August 2019
Thiamin fortification
Thiamin fortification (June 2016) Standard 2.1.1 of the Australia New Zealand Food Standards Code requires mandatory fortification of wheat flour for making bread with thiamin. This requirement was first mandated in January 1991 to minimise the incidence of Wernicke-Korsakoff syndrome, a potentially fatal neurological disorder caused by thiamin deficiency. Thiamin fortification of bread had not been formally monitored on a national basis since the standard was implemented in 1991. As part of ongoing activities to monitor the impact of implementing the mandatory folic acid and iodine fortification standard, surveys of bread in 2010 and 2012 analysed the thiamin content of the samples as well as their folic acid and iodine content. The analyses indicated that the breads contained…
Published 28 June 2016