Browsing Human Nutrition by Title
Now showing items 148-167 of 335
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Getting A Taste For Food Waste: An ethnographic exploration into the generation of hospital food waste prior to patient consumption
Foodservice organisations, particularly those in hospitals, are large producers of food waste. The foodservice literature to date has predominantly focused on technical elements of the foodservice system at the expense of ... -
Glycaemic response and glycaemic index to five varieties of rice in people of European and Chinese ethnicity
Glycaemic Index (GI) may be used to guide choice of carbohydrate containing foods. GI has typically been determined in small groups of European volunteers and the value thus obtained is assumed to apply to all populations. ... -
Glycaemic Response and Satiety
Background: New Zealand has one of the highest rates of obesity and obesity-related diseases in the world. Claims have suggested that a low glycaemic index diet will curb cravings to overeat by keeping you feeling fuller ... -
Glycaemic response to varying the proportions of starchy foods and non-starchy vegetables within a meal: A randomised controlled trial
Background: Glycaemic response is an important contributor to glycaemic control and is positively associated with the risk of developing diabetic complications. As it is largely determined by the type and amount of ... -
Habitual hydration level and its effects on physiological and psychological factors during cycling exercise
Background: Hypohydration is a common occurrence across many different sporting codes and has been shown to impair exercise performance through increased cardiovascular strain. Previous studies have induced hypohydration ... -
He Iti Noa, Na Te Aroha. Unconditional love - the greatest gift of all Maori health and wellbeing. Studies relevant to Maori Health conducted within an indigenous framework: Appropriate cut-offs for body mass index and macronutrient composition intended to reduce risk of type 2 diabetes
Type 2 diabetes (T2DM) has reached epidemic proportions within Māori communities, yet there are major gaps in knowledge. This impacts on prevention strategies. The purpose of this research was two-fold: to explore the ... -
Hepcidin and Iron Deficiency: Novel Findings for Elite Female Rugby Sevens Players
Iron deficiency (ID), measured via serum ferritin (SF), is a common issue for female athletes due to inadequate dietary iron intakes, menstruation and exercise-induced iron losses. Elite female rugby sevens players are no ... -
Hydration status and fluid intakes in Dunedin residents: A pilot study testing the use of an objective measure of hydration status for future population studies
Background: Hydration is important for cognition, and the prevention of disease such as kidney stones. The current fluid recommendations (Adequate Intakes (AI)) for New Zealand adults from food and beverages combined are ... -
Identifying Nutritional Concerns and Dietary Support Requirements for Patients with Neuroendocrine Tumours
Background: Neuroendocrine Tumours (NETs) are a diverse group of cancerous tumours arising from cells of the neuroendocrine system. NETs are often reported in the literature as rare tumours, however their prevalence is ... -
Immediate and longer-term effects of a cooking intervention on adolescents' mental well-being, fruit and vegetable intake, and cooking involvement, self-efficacy and attitudes
Background: Practical cooking interventions give adolescents the ability to prepare healthy food. However, few adolescent interventions have had control groups or follow-ups beyond immediately post-intervention. Although ... -
Impact of a baby-led approach to complementary feeding on iron and zinc intake and status: A randomised controlled trial
Background: Baby-Led Weaning (BLW) is an approach to complementary feeding that is gaining popularity amongst parents worldwide. In this alternative approach to traditional spoon-feeding, infants feed themselves all of ... -
Impact of the National Heart Foundation Tick Programme on saturated fat content of food in New Zealand
Background: The National Heart Foundation Tick Programme is a front-of-pack signpost labelling programme designed to help consumers identify healthier choices within a food category. Food manufacturers typically reformulate ... -
Information Package for Users of the New Zealand Estimated Food Costs 2014
Since the 1970s the Department of Human Nutrition (previously Home Science Extension with the School of Home Science) at the University of Otago has conducted an annual Food Cost Survey. The Food Cost Survey is based on a ... -
Information Package for Users of the New Zealand Estimated Food Costs 2015
Since the 1970s the Department of Human Nutrition (previously Home Science Extension with the School of Home Science) at the University of Otago has conducted an annual Food Cost Survey. The Food Cost Survey is based on a ... -
Information Package for Users of the New Zealand Estimated Food Costs 2016
Since the 1970s, the Department of Human Nutrition (previously Home Science Extension with the School of Home Science) at the University of Otago has conducted an annual Food Cost Survey. The Food Cost Survey is based on ... -
Information Package for Users of the New Zealand Estimated Food Costs 2017
Since the 1970s, the Department of Human Nutrition (previously Home Science Extension with the School of Home Science) at the University of Otago has conducted an annual Food Cost Survey. The Food Cost Survey is based on ... -
Information Package for Users of the New Zealand Estimated Food Costs 2018
Since the 1970s, the Department of Human Nutrition (previously Home Science Extension with the School of Home Science) at the University of Otago has conducted an annual Food Cost Survey. The Food Cost Survey is based on ... -
Information Package for Users of the New Zealand Estimated Food Costs 2019
Since the 1970s, the Department of Human Nutrition (previously Home Science Extension with the School of Home Science) at the University of Otago has conducted an annual Food Cost Survey. The Food Cost Survey is based on ... -
Intuitive eating and food Intake: A nationwide study of New Zealand middle-aged women
Background: Intuitive eating (IE) is a non-dieting approach that is characterised by eating desired foods, in accordance with hunger and satiety cues, and in the absence of emotional distress or triggers. IE has been ... -
Intuitive eating, binge eating and BMI: Results of the three-year follow-up of a prospective survey of midlife New Zealand women.
Background: Non-dieting approaches to weight loss and the prevention of weight gain are becoming an increasingly popular solution to increasing obesity rates and the poor long-term success of traditional dieting methods. ...