The Heart Foundation has launched its new visual food guide.
This has been a two-and-a-half year project to develop a replacement for the old Heart Foundation food pyramid (withdrawn in 2005). The pre-testing with the general public found the new Food Guide to be an engaging, positive and supportive tool that felt friendly and do-able.
So what’s different from the old food pyramid?
- The pyramid has been turned on its head, putting the best at the top. Vegetables and fruit take up the biggest proportion of the ‘Healthy Heart’ to show we should ‘eat most’ of them.
- It includes a health oils and nuts food group, as these are important for heart health.
- Starchy vegetables are included with other starchy foods like breads, cereals and grains.
- Instead of being a pyramid, it is in a heart shape to show its focus on eating for a healthy heart.
- It focuses on proportional volume of foods rather than number of servings. This was in direct response to the baseline research where people strongly indicated that they didn’t want numbers or too much detail.
Information on the ‘Healthy Heart’ can be accessed here:
There are four main ‘Healthy Heart’ tools available:
- Posters in A1, A3 and A4 size. These can be ordered or downloaded here.
- Tear off pad with a basic version of the guide and simple tips to get started on the back.
- Background guide for health professionals.
- A web app for consumers with a meal planner that shows how the selected dishes fill up the ‘Healthy Heart’, available here.
The ‘Healthy Heart’ was developed by a team from Te Hotu Manawa Māori, Pacific Heartbeat, the Health Promotion Agency, Paradigm Associates, and the Heart Foundation.
If you’d like to find out more about the research that went into the development of the ‘Healthy Heart’, brief summaries are available at the bottom of this link.
Roasted red capsicum salsa – the perfect accompaniment for a new season boiled potato.
Recently, Home Economics and Technology teachers attended a Vegetable Tapas and Wine Event at The New Zealand School of Food & Wine in Auckland.
Create this dish at home using this NZ School of Food & Wine recipe.
Roast red capsicum salsa
1 red capsicum
2 spring onions, sliced
¼ cup fresh coriander leaves, coarsely chopped
½ Tbsp fish sauce
fresh lime or lemon for juice
Blacken the capsicum skin using a barbecue, gas hob or under a hot grill.
Remove and immediately place in a plastic bag. Close the bag to steam the capsicum. Leave to cool.
Remove from the bag pouring any juices into a bowl.
Rub the skin off the capsicum and slice.
Place into the bowl with the spring onions and coriander.
Add the fish sauce and pour over just enough olive oil to give the mixture a good sheen without making it too liquid.
Squeeze over the fresh lime or lemon juice.
Serve under a boiled new potato.
Food writer Helen Jackson wins fresh New Zealand vegetables at a recent NZ Guild of Food Writers’ event.
Summer is coming and a great range of fresh New Zealand grown vegetables are available to enjoy, cooked or raw.
Remember to store vegetables correctly – no vegetables or fruit should ever be stored in direct sunlight.
- Vegetables to store in a well ventilated, cool dark place, include potatoes, kumara and whole pumpkins.
- Vegetables to store out of the refrigerator in a cool place, include tomatoes, garlic, ginger and chilli peppers.
- Vegetables to store in the chiller or crisper part of the refrigerator, include salad vegetables such as lettuce, cucumber, carrots, capsicums, sprouts, celery, radishes and spring onions.
To find out how to store a specific vegetable, go to the Select a Vegetable section of the website and choose the vegetable from the list.
Vegetables.co.nz has QR codes for fresh New Zealand grown vegetables. There are 51 different QR codes, one for each different vegetable. Scan the code with your mobile phone and you will be taken directly to recipes for that particular vegetable.
A QR code is a square two dimensional barcode that holds information about the product it is on and which is readable by smart phones with the QR code reading App which can be downloaded for free.
We have been promoting the QR codes at various conferences during the year, with QR codes on tables at our stand. The picture above is from the Dietitians’ New Zealand Conference.
Fresh New Zealand vegetables (Brussels sprouts, carrots, shallots, butternut, kumara and fennel) proved a winning combination for 2013 NSSCC winners, Anthony Kapeli-Sua and Joy Gusmundo. Their main of Chicken supreme served with seasonal New Zealand vegetables, and Entree of Scallops with smoky bacon kumara puree and kumara strawswon the pair the top prize in the first National Secondary School Culinary Challenge held on September 23rd
The pair each won a $2000 scholarship to study a City & Guilds Hospitality course at an approved City & Guilds Training Institute and a gift pack from City & Guilds and vegetables.co.nz which included an iPad mini.
Anthony already has his cooking career sorted – Gordon Ramsey has offered him a job at one of his restaurants. Joy hopes to follow a career in cooking. The Papakura pair dedicated their win to their teacher Gaynor Mathews.
Anthony said that without their teacher they wouldn’t have been there. “It’s been a privilege to work with her for the past five years doing what I love,” he says.
Joy, whose family moved to New Zealand from the Philippines in 2009, agreed, saying “I dedicate this prize to my teacher. I am really happy and very proud that we have won this award today.”
Gaynor put the win down to the dedication and creative ideas of the pair. “They have trained really well, they did a huge amount of research and came up with a lot of concepts and ideas themselves and they’ve kept me on my toes,” she said. Gaynor was presented with a $1000 Bidvest voucher.
Well done, to the Team from Papakura High School.
Tamati Coffey from Seven Sharp went to the National Secondary Schools Culinary Challenge on Monday – here is a YouTube clip.
Papakura High School, Auckland
Students – Joy Gesmundo and Anthony Kapeli-Sua
Papakura High School is the very first winner of the National Secondary Schools Culinary Challenge which has just concluded at the Manukau Institute of Technology in Auckland.
The judges awarded two gold medals and three silver medals to the teams today. The medals are awarded on a rating system: 90-100 is a gold medal, 80-90 is a silver and 70-80 is a bronze:
Gold – Papakura High School, Auckland
Gold – Heretaunga College, Wellington
Silver – Hamilton Boys High School, Waikato
Silver – Inglewood High School, Taranaki
Silver – Team Hawkes Bay – Hastings Girls and Napier Boys High Schools
Chief Judge Mark Wylie says, `everyone achieved at least a silver so the overall standard was incredibly high`.
The winning team receives a $6,000 PRIZE PACK: Each winner receives a $2,000 scholarship towards their study of a City & Guilds International Catering Qualification at a City & Guilds approved training centre of their choice and a gift pack from www.vegetables.co.nz and City & Guilds. The winning school receives a $1,000 Bidvest voucher and get to hold the NSSCC trophy for the year.
A review of the 90 minute competition and photographs is available on the blog at http://www.vegetables.co.nz/
The five finalists were:
PAPAKURA HIGH SCHOOL (Auckland): Students – Joy Gesmundo & Anthony Kapeli-Sua, Tutor – Gaynor Matthews
INGLEWOOD HIGH SCHOOL (Taranaki): Students – Marcus Mannex-Kingi & Brook Harvey-Smith, Tutor – Michael Wood
HERETAUNGA COLLEGE (Wellington): Students – Brandon Mudzekenyedzi & Eva Bissielo, Tutor – Katherine Stokes & Tim Li
HASTINGS GIRLS & NAPIER BOYS HIGH SCHOOLS` (Hawkes Bay): Students – Molly-Mae Foote & James Grant, Tutor – Morna McGregor (HGHS)
HAMILTON BOYS HIGH SCHOOL (Waikato): Students – Daniel Lawrence & Jonas Clark, Tutor – Andrea Marr
The National Secondary Schools Culinary Challenge final is on today at the Manukau Institute of Technology and is proudly sponsored by:
- City & Guilds
- Poultry Industry Association of NZ
Follow this blog for photos and action as it happens.
Hamilton Boys High School (Waikato):
Students – Daniel Lawrence and Jonas Clark; Tutor – Andrea Marr
Hastings Girls and Napier Boys High Schools (Hawkes Bay):
Students – Molly-Mae Foote and James Grant; Tutor – Morna McGregor (HGHS)
Heretaunga College (Wellington):
Students – Brandon Mudzekenyedzi and Eva Bissielo; Tutor – Katherine Stokes
Inglewood High School (Taranaki):
Students – Marcus Mannex-Kingi and Brook Harvey-Smith; Tutor – Michael Wood
Papakura High School (Auckland):
Students – Joy Gesmundo and Anthony Kapeli-Sua; Tutor – Gaynor Matthews
In New Zealand we have an assurance programme known as New Zealand GAP – this stands for Good Agricultural Practice. It provides a traceable, accountable system from crop to customer and ensures that best practices are employed in the production, packaging and distribution of vegetables.
New Zealand GAP provides that assurance.
By meeting the standards required under New Zealand GAP, growers are able to demonstrate to their customers that their products are of a high quality, produced in a sustainable manner and are safe to eat, all of which means you can buy with confidence.
New Zealand GAP has been successfully benchmarked against international quality assurance programmes, such as Global Gap, as well as New Zealand and Australian supermarket programmes.
Ask your vegetable supplier if the vegetables they sell are GAP approved.
To find out about more New Zealand GAP visit www.newzealandgap.co.nz.
A recent study released in The American Journal of Clinical Nutrition shows that serving a variety of vegetables as snacks increases their intake by preschool children.
Children aged 3-5 yrs were offered either a single vegetable snack (cucumber, capsicum, or tomato) or a variety of all three. The pieces were the same size, the children chose the vegetables, and they ate as much as they wanted.
The results showed that offering a variety of vegetables increased the amount of vegetables eaten by preschool children.
This study looked at whether offering a variety of familiar vegetables as a snack to preschool children would lead to increased selection and intake. Previous research had found that serving a greater variety of food does increase intake, however, this effect had not been studied in preschool children.
Visit the vegetables.co.nz Family Blog or search the recipe database for family recipe ideas.