title: Added sugar in packaged/processed fruit and vegetable products

authors: Chepulis, Lynne Merran

subjects: sugar, diabetes

abstract: Both Type 2 Diabetes Mellitus (T2DM) and prediabetes are prevalent in New Zealand affecting approximately 7% and 26% of adults, respectively. ¹ Dietary recommendations for both groups include consuming less sugar in an attempt to improve glycemic control. Fruits and vegetables are generally considered to be a healthy option, although a recent survey of New Zealand supermarket foods suggest that processed foods dominate the marketplace and that the majority of these foods contain added sugars. ² Further, processed fruit and vegetable-based products have been shown to be ‘less healthy’ than those that are minimally processed, ² though the levels of added sugars in these products has not been quantified. Thus, our study aimed to evaluate the sugar content of commonly consumed, processed/packaged fruit and vegetable products available in New Zealand supermarkets.

text: Added sugar in packaged/processed fruit and vegetable products Both Type 2 Diabetes Mellitus (T2DM) and prediabetes are prevalent in New Zealand affecting approximately 7% and 26% of adults, respectively. ¹ Dietary recommendations for both groups include consuming less sugar in an attempt to improve glycemic control. Fruits and vegetables are generally considered to be a healthy option, although a recent survey of New Zealand supermarket foods suggest that processed foods dominate the marketplace and that the majority of these foods contain added sugars. ² Further, processed fruit and vegetable-based products have been shown to be ‘less healthy’ than those that are minimally processed, ² though the levels of added sugars in these products has not been quantified. Thus, our study aimed to evaluate the sugar content of commonly consumed, processed/packaged fruit and vegetable products available in New Zealand supermarkets.

year: 2017

title: Processing time and binder effect on the quality of restructured rolls from hot-boned beef

authors: Farouk, M. M.

subjects: Beef

abstract: The effects of time postmortem and binders on the quality of raw and cooked restructured beef rolls were determined. The use of prerigor meat (1–5 h postmortem) or Activa resulted in higher bind strength for both raw and cooked rolls than the use of postrigor meat (25 h postmortem) or alginate, respectively. Use of prerigor meat or alginate gave a higher cook yield compared to postrigor meat or Activa binder, respectively. Raw slices of product made with Activa were lighter in color, redder and more yellow (higher Hunter L*, a* and b* values) than products made with alginate. Binder had no effect on aerobic plate counts. Raw slices of Activa bound product had better color and overall appearance than product made with alginate; however, cooked rolls made with alginate were more tender and friable and had better overall eating quality, than Activa bound rolls.

text: Processing time and binder effect on the quality of restructured rolls from hot-boned beef The effects of time postmortem and binders on the quality of raw and cooked restructured beef rolls were determined. The use of prerigor meat (1–5 h postmortem) or Activa resulted in higher bind strength for both raw and cooked rolls than the use of postrigor meat (25 h postmortem) or alginate, respectively. Use of prerigor meat or alginate gave a higher cook yield compared to postrigor meat or Activa binder, respectively. Raw slices of product made with Activa were lighter in color, redder and more yellow (higher Hunter L*, a* and b* values) than products made with alginate. Binder had no effect on aerobic plate counts. Raw slices of Activa bound product had better color and overall appearance than product made with alginate; however, cooked rolls made with alginate were more tender and friable and had better overall eating quality, than Activa bound rolls.

year: 2005

title: Cultural vehicles and the Māori print media: What cultural concepts are used to communicate health messages to Māori?

authors: Groot, Shiloh Ann Maree

subjects: health

abstract: Existing research indicates that vaccination programmes to prevent Meningococcal disease have low response rates from Māori which contributes to a belief that Māori are apathetic and irresponsible. Our research question was: How do the Māori and community print media facilitate the promotion of Māori cultural concepts as generators of new meaning, particularly with regard to positive Māori health? This study focuses on the recent health
concern of Meningococcal disease. Twenty-four months of Māori and community print media was scanned to identify how Māori cultural concepts are being applied, modified, and operationalised in order to convey and promote positive health in Māori communities. Contrary to what was expected, the Western medical model with integrated Māori concepts was the main cultural frame employed.

text: Cultural vehicles and the Māori print media: What cultural concepts are used to communicate health messages to Māori? Existing research indicates that vaccination programmes to prevent Meningococcal disease have low response rates from Māori which contributes to a belief that Māori are apathetic and irresponsible. Our research question was: How do the Māori and community print media facilitate the promotion of Māori cultural concepts as generators of new meaning, particularly with regard to positive Māori health? This study focuses on the recent health
concern of Meningococcal disease. Twenty-four months of Māori and community print media was scanned to identify how Māori cultural concepts are being applied, modified, and operationalised in order to convey and promote positive health in Māori communities. Contrary to what was expected, the Western medical model with integrated Māori concepts was the main cultural frame employed.

year: 2006