nutrition

When we move, regardless of whether you’re running a marathon or chasing around after small children, iron’s role as an “oxygen shuttle” becomes even more important. Our breathing rate increases to allow our hard-working muscles to receive more oxygen. In a nutshell, you need enough iron to transport the oxygen from A to B.

The results from a new nutrition quiz titled ‘Could you be low on iron?’ – which checks for common signs and symptoms of iron deficiency – point to some worrying trends.

This World Iron Awareness Week we are asking the public is low iron holding you back, and could it be the reason you’re not feeling your best? Here’s the what, why, and how and a few tips to help you feel your best.

A new review published by the Riddet Institute has a simple message: Animal and plant-sourced foods should be complementary in the diet, not competitive; meaning we need both types of foods to achieve a global, sustainable food system.

Baby food pouches may get the thumbs up from many parents when it comes to convenience, but they failed to impress Kiwi researchers with their iron content. Registered Nutritionist Regina Wypych takes a look at their nutritional value.

Some women may disregard feeling tired, grumpy, lacking energy, and fatigue as the result of a busy lifestyle, but these are also common symptoms caused by iron deficiency. Our Registered Dietitian, Katrina Dixon takes a closer look.

There’s a lot of information about changing diets to be plant-based, to be better for both your health and the planet. You may feel confused about what a healthy, balanced diet (that is sustainably produced) looks like. Beef + Lamb New Zealand’s latest booklets take a deep dive into the most recent, scientific evidence around dietary protein quality, and provide a New Zealand context as to why animal-based proteins have an important place on our plates.

Recent research investigating meat waste during the COVID-19 revealed the many ways ‘meat waste’ (if it is in fact waste) can be defined and has sparked further research on this topic. Amy Arnesen from the University of Auckland has led this research.

University of Otago student, Brittany Boyce, is currently completing a six-month internship with the Beef + Lamb New Zealand. She shares a little about herself and the two projects she is working on.

Since opening in November, three hugely successful Community Days, supported by Beef + Lamb New Zealand, have taken place at Peter Gordon and Alastair Carruther’s new food embassy, Homeland.

Our latest episode in the Let’s Talk Food NZ podcast series casts the spotlight on the silent epidemic of iron deficiency in our teenage girls, where Ministry of Health data indicates a third don’t achieve their daily iron intake.

Meat is all about context according to visiting Belgian Professor Frédéric Leroy. Joining us for our latest podcast, Professor Leroy, who has a background in microbiology, food science and human and animal well-being at Vrije University Brussels, discussed the history of meat and how perceptions of it have changed through time, seeking to answer the question ‘Is meat a scapegoat?’

In front of a live audience of food writers, nutritionists, and dietitians five leading scientists and food industry figures, one leading NZ Herald journalist and a room full of passionate foodies answering the question: Does New Zealand-produced red meat have a role in a healthy and sustainable diet?