Blogs

In 2007 we began working with food companies in New Zealand to reduce salt levels in processed food. Now we’re working with them to reduce sugar.

With World Vegetarian Day on 01 October – it was time for our nutrition experts to have a go at trialling another dietary approach. Surely going meat-free couldn’t be too difficult? Or could it!

The DHB System Level Measures Framework (SLM) is starting to have a significant impact on how DHBs are planning and orienting their services and quality improvement initiatives.

This trial was looking at the use of Evolocumab, a new class of lipid lowering medication (PCSK9 inhibitors). It is an injectable monoclonal antibody that increases LDL receptor numbers on liver cells taking LDL out of the circulation, lowering it by 60%.

New research has been released on the benefits of eating 10 serves of fruit and veges every day. Our nutrition experts share their real-life experience of the 10+ a day challenge and we share our five top tips to get 10+ a day into your day.

Easter is coming up again soon and no doubt chocolate and marshmallow eggs will be rolling in your front door. This year we’ve come up with something a little different for Easter.

In the age of sugar dominating news headlines - salt is now being described as the forgotten killer by many health organisations.

There are many different dietary trends out there, many of which call for the elimination of certain foods or entire food groups. But how 'healthy' are these diets really?

Let’s take a look at the importance of a healthy school lunch and handy tips and recipes for a nutritious lunchbox.

Our nutrition staff turn their attention to the next and final eating approach - 5:2, sometimes referred to as ‘intermittent fasting’. Find out how they went!

Imagination and experimentation are all part of the fun when it comes to recipe makeovers. Here are some simple tips to help you transform that favourite Christmas recipe into a healthier version.

As part of our dietary challenge, a team of dietitians and nutritionists in the Heart Foundation have switched to a low carbohydrate high fat (LCHF) way of eating, to gain personal knowledge of the approach. How did they go? Are carbs out and fat back in?