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Introduction Operational ration packs are the sole source of nutrition when military personnel cannot access fresh food and field kitchens due to deployment and training in remote and hostile locations. They should be light, durable, nutrient rich, and contain sufficient energy to ensure that the personnel can carry out the expected duties. The macronutrient composition of rations has remained relatively unchanged despite escalating concerns related to the health and operational readiness of personnel globally. Currently, the New Zealand Defence Force (NZDF) provides the personnel with a 24-hour ration pack. The aims of this study were to (1) analyse the nutrient content, cost, and weight of the NZDF-supplied ration pack and (2) develop and analyse an alternate ration pack. The alternate ration pack was designed with the intention of improving overall quality and macronutrient distribution ratio, to align with optimal health and performance outcomes. Materials and Methods Nutrient and weight analyses of the NZDF and alternate ration packs were conducted using nutrition analysis software Foodworks V. 10 (Xyris software). The ration packs were costed using information from the NZDF and from commercial online shopping websites (particularly Countdown supermarket and an online shop, iHerb). Data from nutrition panels were entered into Foodworks V. 10 (Xyris software). The data underlying this article will be shared on reasonable request to the corresponding author. Results The NZDF-supplied ration pack cost 37.00 NZD and contained an excessive amount of sugar (636 g or 46% total energy) and marginally insufficient protein (118.7 g or 9% total energy) to sustain physically active military personnel. Comparatively, the alternate ration pack was more costly (63.55 NZD) and contained significantly less sugar (74.6 g or 7.2% total energy) and exceeded protein (263.1 g or 26% total energy) requirements for physically active military personnel. Furthermore, the alternate ration pack was significantly lighter (0.71 kg) than the NZDF ration pack (1.4 kg). In summary, the alternate ration was nutritionally superior and lighter when compared to the currently supplied NZDF ration, but more expensive when purchased as a one-off. Conclusions This work highlights the shortcomings of currently supplied military rations packs (i.e. excessive sugar and marginally inadequate protein) and proposes a novel alternate approach to ration pack formulation. This approach would significantly reduce sugar and increase protein and fat content in military rations. Although this work indicates that the alternate approach (which would produce lighter and nutritionally superior rations) is more costly, this cost could be reduced significantly through bulk purchasing and purpose-built rations and food items. Considering these findings, field user-testing of the alternate ration pack is recommended and subsequent reformulation of guidelines for ration pack development, as appropriate. [ABSTRACT FROM AUTHOR]

Background: Evidence of the effects of front-of-pack added sugar labelling remains limited, especially for foods other than sugary drinks. More information is needed about which labels are likely to be most effective in reducing intended purchases of products with higher added sugar content in realistic contexts to inform policymakers' decisions. Objective: To determine the impact of added sugar labels on intended purchases of high sugar breakfast cereals, yoghurt, and non-alcoholic beverages. Methods: Australian parents who were regular purchasers of relevant product categories completed an online parallel randomised controlled trial from 31 August 2020 to 13 February 2021. Participants selected their intended purchase from 10 products in each of packaged beverages, breakfast cereal, and yoghurt categories after randomisation to one of seven added sugar labelling conditions in current use or under consideration by the Australian Government. Logistic regressions assessed differences between intervention and control conditions in the odds of intended purchases of a high sugar product. Results: 2825 eligible participants were randomised with 2582 valid surveys analysed (Control n = 367; 'Nutrition Information Panel (NIP) with Added Sugar' n = 364; 'Teaspoons of Sugar' n = 369; 'Warning' n = 371; 'Health Star Rating (HSR) using Total Sugar' n = 368; 'HSR with Added Sugar' n = 371; 'Sugar in the Ingredients List' n = 372). No consistent effects were found on intended purchases of high sugar products overall or within product categories for any of the tested labels compared to controls (overall, 'NIP with Added Sugar': OR 1.00 [95%CI 0.83,1.20]; 'Teaspoons of Sugar': 0.94[0.80,1.11]; 'Warning': 1.10[0.93,1.30]; 'HSR with Total Sugar': 1.01[0.85,1.21]; 'HSR with Added Sugar': 1.09[0.92,1.30]; 'Sugar in the Ingredients List': 1.01[0.85,1.21]). Conclusions: Findings reinforce the importance of ensuring nutrition labelling policies are introduced as part of a suite of interventions to influence both consumer and manufacturer behaviour. Trial registration: Australian New Zealand Clinical Trials Registry, ACTRN12620000858998. Registered 28 August 2020, https://anzctr.org.au/Trial/Registration/TrialReview.aspx?ACTRN=12620000858998. [ABSTRACT FROM AUTHOR]

Objective: To assess the prevalence of promotions on foods and non-alcoholic drinks purchased by New Zealand households and to determine if they vary according to healthiness of products. Design: We undertook a cross-sectional analysis of Nielsen New Zealand Homescan® 2018/19 panel data. We conducted multivariate analyses to examine the variability in quantities of healthy v. unhealthy food and beverage products purchased on promotion. Promotion was self-reported by the panellist. Healthiness of products was measured by the Health Star Rating (HSR) system. We also carried out a subgroup analysis for beverages according to the threshold of < 5 g v. ≥ 5 g sugar per 100 ml content of products. Setting: The Nielsen New Zealand Homescan® data were linked with two New Zealand Food Composition Databases (Nutritrack and the FOODfiles). Participants: Food and beverage purchases data by 1800 panel households were used. Results: Overall, 46 % (1 803 601/3 940 458) of all purchases made were on promotion. Compared with purchases of food and beverage products with HSR < 3·5 (unhealthy), food and beverage products with HSR ≥ 3·5 (healthy) were significantly less likely to be on promotion (OR = 0·78, 95 % CI 0·77, 0·79). The subgroup analysis for beverages shows that products with < 5 g sugar per 100 ml were significantly less likely to be on promotion than those with ≥ 5 g sugar per 100 ml (OR = 0·77, 95 % CI 0·75, 0·79). Conclusions: Policies to improve healthy food retailing should focus on increasing the promotion of healthier food and drink options in stores and supermarkets. [ABSTRACT FROM AUTHOR]

COVID-19 has ruptured routines and caused breakdowns in what had been conventional practice and custom: everything from going to work and school and shopping in the supermarket to socializing with friends and taking holidays. Nonetheless, COVID-19 does provide an opportunity to study how people make sense of radically changing circumstances over time. In this paper we demonstrate how Twitter affords this opportunity by providing data in real time, and over time. In the present research, we collect a large pool of COVID-19 related tweets posted by New Zealanders–citizens of a country successful in containing the coronavirus–from the moment COVID-19 became evident to the world in the last days of 2019 until 19 August 2020. We undertake topic modeling on the tweets to foster understanding and sensemaking of the COVID-19 tweet landscape in New Zealand and its temporal development and evolution over time. This information can be valuable for those interested in how people react to emergent events, including researchers, governments, and policy makers. [ABSTRACT FROM AUTHOR]

Objective: To examine the effects of health-related food taxes on substitution and complementary purchases within food groups, including from unhealthier to healthier alternatives and between brands.Methods: We used data from a virtual supermarket experiment with data from 4,259 shopping events linked to varying price sets. Substitution or complementary effects within six frequently purchased food categories were analyzed. Products' own- and cross-price elasticities were analyzed using Almost Ideal Demand System models.Results: Overall, 37.5% of cross-price elasticities were significant (p < 0.05) and included values greater than 0.10. Supplementary and complementary effects were particularly found in the dairy, meats and snacks categories. For example, a 1% increase in the price of high saturated fat dairy was associated with a 0.18% (SE 0.06%) increase in purchases of low saturated fat dairy. For name- and home-brand products, significant substitution effects were found in 50% (n = 3) of cases, but only in one case this was above the 0.10 threshold.Conclusions/policy Implications: Given the relatively low own-price elasticities and the limited substitution and complementary effects, relatively high taxes are needed to substantively increase healthy food purchases at the population level.Trial Registration: This study included secondary analyses; the original trial was registered in the Australian New Zealand Clinical Trials Registry ACTRN12616000122459 . [ABSTRACT FROM AUTHOR]

The first COVID-19 pandemic lockdown in Aotearoa New Zealand resulted in disruptions to everyday life, including changes in grocery shopping, cooking and eating. This study aimed to capture changes in behaviours and perceptions of grocery shopping and food preparation during the lockdown, and the extent to which dietary patterns changed during this period. Data were collected in an online survey of 3028 adults (89% women, mean age = 44 years, range 18–87 years, the median time in lockdown = 40 days), during Aotearoa New Zealand's lockdown Alert levels 4 (33.4%) and Level 3 (66.6%). Respondents had decreased enjoyment of grocery shopping and increased home cooking and baking from scratch. There was an overall shift toward an unhealthy dietary pattern, with some respondents reporting increased consumption of sweet snacks (41%), salty snacks (33%), alcohol (33%), and sugary drinks (20%) during the lockdown. Age moderated the effect of lockdown for nearly every measure, with adults aged under 50 years the most likely to report adverse changes to their eating behaviours and diet. Future pandemic responses by government and employers should include public health nutrition policies and mitigate the stress for younger adults and those caring for children at home. [ABSTRACT FROM AUTHOR]

New Zealand has committed to a 50% reduction in greenhouse gas emissions (GHGEs) from 2005 levels by 2030. Dietary changes within New Zealand could simultaneously improve population health and contribute towards the nation's emissions reduction target, as globally, food production is estimated to account for between one quarter and one third of GHGEs. This research aimed to quantify the GHGEs associated with household purchases of major food groups in New Zealand and identify the demographic characteristics that are associated with per capita household dietary emissions. Household dietary emissions were estimated using the Nielsen Homescan(R) consumer panel — a large sample of households within New Zealand (N = 1775) who report purchasing data of take-home food and beverages. The sample is nationally representative in terms of broad geographical regions and selected key demographic characteristics. Carbon emission estimates were assigned to 1,908,485 total purchases in 2019 using a process-based life cycle assessment (LCA) dataset initially constructed in the United Kingdom (UK) and adapted for New Zealand. The emissions from purchases of major food groups were then estimated. Multiple linear regression was used to examine the relationships between household variables and per capita dietary emissions. Purchases of red and processed meat (35%) and dairy products (19%) were responsible for the greatest proportion of emissions using a 100-year time horizon. The age group of the primary household shopper as well as household size were predictors of per capita dietary emissions — households with primary shoppers >65 years had, on average, 33% (95% CI: 19%–49%) higher per capita dietary emissions, compared to households with primary shoppers ≤ 34 years; and every additional household member was associated with, on average, 11% (95% CI: 9%–13%) lower per capita dietary emissions. We have shown in this large representative sample of New Zealand households that purchases of just two food groups — red and processed meat, and dairy — were responsible for 54% of dietary greenhouse gas emissions in 2019. Larger households had lower per capita dietary greenhouse gas emissions, and older shoppers had relatively higher greenhouse gas emissions. Whilst similar associations have been reported elsewhere, more research is needed to confirm these latter findings. With enhanced understanding of the observed association between age of a household's primary shopper and per capita dietary emissions, interventions may be devised that encourage shoppers to purchase lower-emitting foods, particularly less meat and dairy. • 1,908,485 household food purchases in total were matched with life cycle assessment data to quantify the greenhouse gas emissions associated with 1775 New Zealand households over the course of a year. • Age group of the primary household shopper and household size were predictors of per capita dietary emissions. • Households with older primary shoppers had higher per capita dietary emissions, and larger households had lower per capita dietary emissions. • Diet composition and frequency of eating foods outside the home are possible explanations for the positive relationship observed between age of the primary household shopper and per capita dietary emissions. • The inverse relationship observed between household size and per capita dietary emissions is likely best explained by increasing energy efficiencies and reduced food waste associated with larger households. [ABSTRACT FROM AUTHOR]

ObjectiveDietary sodium reduction is an important public health intervention that would reduce blood pressure and chronic disease. An understanding of how New Zealand consumers’ food purchasing behaviour is influenced by perceptions of dietary sodium will inform future sodium-reduction strategies.DesignThe present qualitative study used in-depth interviews of adult consumers to explore consumer knowledge, understanding of food labels and food purchasing behaviour with respect to dietary sodium.SettingNew Zealand.SubjectsA convenience sample of sixteen adult grocery shoppers.ResultsA thematic analysis of the transcripts showed New Zealand consumers lacked the background knowledge necessary to understand and regulate their own salt intake and were unable to interpret existing food labels with respect to dietary salt.ConclusionsThe findings add further weight to calls for food labels that do not require background knowledge or numerical skills and highlight the need for population-based public health interventions. Education of New Zealand consumers on the health benefits of sodium reduction and how this may be achieved would complement this approach. [ABSTRACT FROM PUBLISHER]

Simple Summary: Even though dogs are an integral part of many Aotearoa New Zealand (NZ) households, there is a shortage of studies investigating the NZ dog owners' attitudes towards their responsibilities. In addition, very little is known about factors contributing to dogs being overweight or obese in NZ. Understating the factors that influence human behaviour toward their pets is crucial to improving animal welfare. The current study aims to identify potential owner-related risk factors contributing to canine obesity in NZ. Identifying these potential risk factors will help inform intervention to maintain a healthy weight in companion dogs and ensure NZ dogs live a good life. Approximately a third of all Aotearoa New Zealand (NZ) households include a dog, with 28% of these dogs being overweight or obese, conditions that are associated with many serious health issues. Therefore, healthy weight interventions that focus on the owner's role are of great importance to companion animal welfare in NZ. Accordingly, the present study explores the feeding practices associated with NZ dogs and identifies potential owner-related risk factors contributing to these animals being overweight or obese. The current study used data collected from a survey conducted online in 2019 between January and March of NZ residents over 18. Along with demographic questions, the respondents were asked questions regarding their dog's body condition and diet questions related to the body. Nearly a quarter (26%, n = 609) of the survey participants (n = 2358) owned at least one dog. The current study reported that increasing age range, household income and the number of children increased the likelihood of having a dog while increasing qualification level and living in a town/city decreased the likelihood. The majority of the respondents fed their dog(s) treats (59%) and 85% fed them specialised food bought from a pet shop, veterinary clinic and/or different online sources. Just over a third of the participant (39%) reported that they fed their dog(s) biscuits from the supermarket, 36% fed their dog(s) raw meat, and 34% of respondents fee their dog(s) table scraps/human food. These results suggest that many dog owners feed their dog(s) various food types, making it a challenging task to determine the exact amount required from each type in order not to exceed caloric intake. Disagreement regarding the correct body condition were reported among twenty per cent of the respondents. This finding indicates a knowledge gap among the NZ dog-owning population that may negatively affect their dogs' welfare and wellbeing. Future research into pro-equity approaches to address these issues is needed so that dogs in NZ can live not only a good life but also their best life. [ABSTRACT FROM AUTHOR]

Background: Nutrition education may be most effective when personally tailored. Individualised electronic supermarket sales data offer opportunities to tailor nutrition education using shopper’s usual food purchases. The present study aimed to use individualised electronic supermarket sales data to tailor nutrition resources for an ethnically diverse population in a large supermarket intervention trial in New Zealand. Methods: Culturally appropriate nutrition education resources (i.e. messages and shopping lists) were developed with the target population (through two sets of focus groups) and ethnic researchers. A nutrient database of supermarket products was developed using retrospective sales data and linked to participant sales to allow tailoring by usual food purchases. Modified Heart Foundation Tick criteria were used to identify ‘healthier’ products in the database suitable for promotion in the resources. Rules were developed to create a monthly report listing the tailored and culturally targeted messages to be sent to each participant, and to produce automated, tailored shopping lists. Results: Culturally targeted nutrition messages ( n = 864) and shopping lists ( n = 3 formats) were developed. The food and nutrient database ( n = 3000 top-selling products) was created using 12 months of retrospective sales data, and comprised 60%‘healthier’ products. Three months of baseline sales data were used to determine usual food purchases. Tailored resources were successfully mailed to 123 Māori, 52 Pacific and 346 non-Māori non-Pacific participants over the 6-month trial intervention period. Conclusions: Electronic supermarket sales data can be used to tailor nutrition education resources for a large number of ethnically diverse supermarket shoppers. [ABSTRACT FROM AUTHOR]

The consumption of organic food has increased dramatically in recent years in response to consumers' concerns with issues related to health, well-being and the environment. However, further increases are restricted by a number of barriers, one of the most important of which is information. Using the Reasoned Action Approach (RAA), this study is the first to examine the role of product specific information (labelling) to understand the gap between consumer attitude and behavioural intention to purchase organic food products. Based on responses from 1,052 New Zealand consumers, analysis using structural equation modelling demonstrates that labelling plays an important role within the perceived behavioural control dimension of the RAA, as well as directly on attitudes, in influencing behavioural intention. The more that respondents agree that labelling is actionable, the more positive their attitude and sense of control, and hence intention and (self-reported) behaviour. These findings suggest that by improving labelling systems to include more actionable information, such as the health, environmental and societal benefits of products, consumers perceived behavioural control can be increased to strengthen intentions to purchase organic products. • The absence of labelling information is a barrier to purchasing organic food. • Actionable labelling enhances positive attitudes towards organic food. • Actionable labelling increases PBC in relation to organic food purchases. • Actionable labelling increases behavioural intention to purchase organic food. [ABSTRACT FROM AUTHOR]