scholarly journals Estimating Free and Added Sugar Intakes in New Zealand

Nutrients ◽  
2017 ◽  
Vol 9 (12) ◽  
pp. 1292 ◽  
Author(s):  
Rachael Kibblewhite ◽  
Alice Nettleton ◽  
Rachael McLean ◽  
Jillian Haszard ◽  
Elizabeth Fleming ◽  
...  
Keyword(s):  
New Zealand ◽  
Added Sugar

scholarly journals Erratum: Estimating Free and Added Sugar Intakes in New Zealand; Nutrients 2017, 9, 1292

Nutrients ◽  
2018 ◽  
Vol 10 (5) ◽  
pp. 638 ◽  
Author(s):  
Rachael Kibblewhite ◽  
Alice Nettleton ◽  
Rachael McLean ◽  
Jillian Haszard ◽  
Elizabeth Fleming ◽  
...  
Keyword(s):  
New Zealand ◽  
Added Sugar

scholarly journals Added sugar and sodium levels in New Zealand processed fruit and vegetable-based products

2018 ◽  
Vol 76 (1) ◽  
pp. 67-74
Author(s):  
Lynne Chepulis ◽  
Nadine Everson ◽  
Amanda Heapy ◽  
Gael Mearns
Keyword(s):  
New Zealand ◽  
Fruit And Vegetable ◽  
Added Sugar

scholarly journals Estimating free and added sugar intakes in New Zealand

2020 ◽  
Author(s):  
R Kibblewhite ◽  
A Nettleton ◽  
R McLean ◽  
J Haszard ◽  
E Fleming ◽  
...  
Keyword(s):  
New Zealand ◽  
Energy Intake ◽  
Food Composition ◽  
World Health ◽  
Free Sugar ◽  
Nutrition Survey ◽  
Added Sugar ◽  
Free Sugars ◽  
Added Sugars ◽  
Sugar Intake

© 2017 by the authors. Licensee MDPI, Basel, Switzerland. The reduction of free or added sugar intake (sugars added to food and drinks as a sweetener) is almost universally recommended to reduce the risk of obesity-related diseases and dental caries. The World Health Organisation recommends intakes of free sugars of less than 10% of energy intake. However, estimating and monitoring intakes at the population level is challenging because free sugars cannot be analytically distinguished from naturally occurring sugars and most national food composition databases do not include data on free or added sugars. We developed free and added sugar estimates for the New Zealand (NZ) food composition database (FOODfiles 2010) by adapting a method developed for Australia. We reanalyzed the 24 h recall dietary data collected for 4721 adults aged 15 years and over participating in the nationally representative 2008/09 New Zealand Adult Nutrition Survey to estimate free and added sugar intakes. The median estimated intake of free and added sugars was 57 and 49 g/day respectively and 42% of adults consumed less than 10% of their energy intake from free sugars. This approach provides more direct estimates of the free and added sugar contents of New Zealand foods than previously available and will enable monitoring of adherence to free sugar intake guidelines in future.

scholarly journals Estimating free and added sugar intakes in New Zealand

2020 ◽  
Author(s):  
R Kibblewhite ◽  
A Nettleton ◽  
R McLean ◽  
J Haszard ◽  
E Fleming ◽  
...  
Keyword(s):  
New Zealand ◽  
Energy Intake ◽  
Food Composition ◽  
World Health ◽  
Free Sugar ◽  
Nutrition Survey ◽  
Added Sugar ◽  
Free Sugars ◽  
Added Sugars ◽  
Sugar Intake

© 2017 by the authors. Licensee MDPI, Basel, Switzerland. The reduction of free or added sugar intake (sugars added to food and drinks as a sweetener) is almost universally recommended to reduce the risk of obesity-related diseases and dental caries. The World Health Organisation recommends intakes of free sugars of less than 10% of energy intake. However, estimating and monitoring intakes at the population level is challenging because free sugars cannot be analytically distinguished from naturally occurring sugars and most national food composition databases do not include data on free or added sugars. We developed free and added sugar estimates for the New Zealand (NZ) food composition database (FOODfiles 2010) by adapting a method developed for Australia. We reanalyzed the 24 h recall dietary data collected for 4721 adults aged 15 years and over participating in the nationally representative 2008/09 New Zealand Adult Nutrition Survey to estimate free and added sugar intakes. The median estimated intake of free and added sugars was 57 and 49 g/day respectively and 42% of adults consumed less than 10% of their energy intake from free sugars. This approach provides more direct estimates of the free and added sugar contents of New Zealand foods than previously available and will enable monitoring of adherence to free sugar intake guidelines in future.

Magellanic Cloud Eclipsing Binaries: Primary Distance Indicators

1999 ◽  
Vol 190 ◽  
pp. 563-566
Author(s):  
J. D. Pritchard ◽  
W. Tobin ◽  
J. V. Clausen ◽  
E. F. Guinan ◽  
E. L. Fitzpatrick ◽  
...  
Keyword(s):  
New Zealand ◽  
Magellanic Cloud ◽  
Eclipsing Binaries ◽  
Fundamental Parameters ◽  
Distance Indicators

Our collaboration involves groups in Denmark, the U.S.A. Spain and of course New Zealand. Combining ground-based and satellite (IUEandHST) observations we aim to determine accurate and precise stellar fundamental parameters for the components of Magellanic Cloud Eclipsing Binaries as well as the distances to these systems and hence the parent galaxies themselves. This poster presents our latest progress.

Heat-Etching with a Bullivant Type II Simple Freeze-Cleave Device

1970 ◽  
Vol 28 ◽  
pp. 106-107 ◽  
Author(s):  
Ronald S. Weinstein ◽  
N. Scott McNutt
Keyword(s):  
New Zealand ◽  
General Hospital ◽  
Massachusetts General Hospital ◽  
Type I ◽  
Type Ii ◽  
Collaborative Effort ◽  
Temperature And Pressure ◽  
The University

The Type I simple cold block device was described by Bullivant and Ames in 1966 and represented the product of the first successful effort to simplify the equipment required to do sophisticated freeze-cleave techniques. Bullivant, Weinstein and Someda described the Type II device which is a modification of the Type I device and was developed as a collaborative effort at the Massachusetts General Hospital and the University of Auckland, New Zealand. The modifications reduced specimen contamination and provided controlled specimen warming for heat-etching of fracture faces. We have now tested the Mass. General Hospital version of the Type II device (called the “Type II-MGH device”) on a wide variety of biological specimens and have established temperature and pressure curves for routine heat-etching with the device.

A Cytochemical Study of Glucose-6-Phosphatase (G-6-PASE) in Cells Participating in Atherogenesis of Rabbit Aorta

1975 ◽  
Vol 33 ◽  
pp. 460-461
Author(s):  
Sidney D. Kobernick ◽  
Edna A. Elfont ◽  
Neddra L. Brooks
Keyword(s):  
Lipid Metabolism ◽  
New Zealand ◽  
Aortic Wall ◽  
Rabbit Aorta ◽  
Plaque Formation ◽  
Metabolic Changes ◽  
Atherosclerotic Plaques ◽  
Cytochemical Study ◽  
Cellular Alteration ◽  
New Zealand White Rabbits

This cytochemical study was designed to investigate early metabolic changes in the aortic wall that might lead to or accompany development of atherosclerotic plaques in rabbits. The hypothesis that the primary cellular alteration leading to plaque formation might be due to changes in either carbohydrate or lipid metabolism led to histochemical studies that showed elevation of G-6-Pase in atherosclerotic plaques of rabbit aorta. This observation initiated the present investigation to determine how early in plaque formation and in which cells this change could be observed.Male New Zealand white rabbits of approximately 2000 kg consumed normal diets or diets containing 0.25 or 1.0 gm of cholesterol per day for 10, 50 and 90 days. Aortas were injected jin situ with glutaraldehyde fixative and dissected out. The plaques were identified, isolated, minced and fixed for not more than 10 minutes. Incubation and postfixation proceeded as described by Leskes and co-workers.

Isozyme variation of Microsporum canis and M. cookei from New Zealand

1998 ◽  
Vol 36 (5) ◽  
pp. 255-262
Author(s):  
SIMPANYA ◽  
JARVIS ◽  
BAXTER
Keyword(s):  
New Zealand ◽  
Microsporum Canis ◽  
Isozyme Variation
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