ISSUE 1 |  DECEMBER 2013

Welcome... 

 

Welcome to the new look GLNC e-news - Balance. We have reviewed and updated the content of our newsletter to ensure you are kept informed on the latest science and updates from GLNC. We launched the GLNC 2014 - 2016 Strategic Plan on 1 July 2013 which has focused our strategic priorities around the areas of Nutrition Science, Advocacy, Education and Communications. In the delivery of our Strategic Plan we will be working to increase our stakeholder communications and we look forward to keeping you informed on the latest news via our new Balance platform. I hope you enjoy this edition.

 

On behalf of GLNC, I wish you and your families a Merry Christmas and we look forward to working with you in 2014.

 

Georgie Aley
Managing Director 

story01

Do older Australians eat enough legumes?

 

Adults aged 49 years and over are not eating adequate amounts of legumes, according to a University of Wollongong study on Australian cohort links between legume consumption and overall diet quality. However, individuals who did consume at least two serves per week had higher diet quality scores. Findings were presented at the Nutrition Society of Australia's 37th Annual Scientific Meeting on 4 December 2013. >> MORE 

story02

The latest on low FODMAPS for IBS


A low FODMAPS diet may not promote optimal health and wellbeing in the long term, a recent Australian study suggests. The low FODMAPs diet has revolutionised the dietary management of Irritable Bowel Syndrome (IBS), but its long term safety is yet to be determined. Australian researchers found that a strict low FODMAP diet led to a substantial drop in the levels of good bacteria in the digestive systems of people with IBS, Crohn's disease and also healthy subjects. >> MORE
story03
Iodine deficiency: Australian women of
childbearing years at greatest risk

The National Health Measures Survey (NHMS) shows that the iodine levels of women of childbearing years are relatively low compared to the national average. This may indicate that mandatory fortification of bread, introduced in 2009, may not be enough to meet the additional iodine requirements of these women. A 2011 GLNC survey found young Australian women are most likely to limit or avoid grain foods without realising this may impact the number of key nutrients in their diet. >> MORE
story04

Six ancient grains to spice up your summer salads


By now you've probably caught up that quinoa is pronounced 'keen-wah' instead of 'quin-oh-a', but it's not the only ancient ingredient you're likely to see as a regular addition to Australian tables this summer. Other pseudo-grain friends amaranth and buckwheat, plus grains freekeh, farro and millet, are also making an entrance. >> MORE

story05

Leading food manufacturers sign-up to voluntary industry code on whole grains


Some of Australia's largest grain food manufacturers and retailers are amongst the first Registered Users of a voluntary industry Code of Practice for Whole Grain Ingredient Content Claims. Launched in July the Code, developed by GLNC, seeks to bring greater clarity for consumers about the content of foods labelled as whole grain. >> MORE 

story06

Australia's Healthy Weight Week, 17-24 February


Australia's Healthy Weight Week raises awareness of the importance of achieving and maintaining a healthy weight and a healthy lifestyle. It's part of the Dietitians Association of Australia's strategy to address overweight and obesity in Australia. High fibre and whole grain foods and legumes can help with weight maintenance. For the whole story on grains and weight loss click hereAlso http://www.healthyweightweek.com.au/

story07

Nutrient analysis of Australian grains and legumes 


In February, GLNC will unveil the first Nutrient Analysis of Australian-grown grains and legumes, which for the first time will seek to establish a database of the nutrient profile of grains and legumes. GLNC will present the results of the pilot project at the Western Australia Crop Updates, held in Perth on 24 - 25 February 2014. The Nutrient Analysis will capture a range of nutrient analyses, vitamins and minerals, of intact and some minimally processed grains and legumes.

story08

Helga's bread 


Helga's bread uses a range of grains to ensure consumers can easily add variety to their breakfast or lunch. Helga's makes use of grains in its entirety by retaining the most nutritious aspects of the grain - the bran and the germ. One serve (2 slices of bread) of the classic favourite Mixed Grain contributes 20% towards the GLNC 48g whole grain daily target intake, while other varieties such as Wholemeal and Grain, Traditional Wholemeal and Quinoa and Flaxseed contribute up to 90%. For more information visit http://www.helgas.com.au

IN THIS ISSUE:

IN FOCUS:

RESEARCH INSIGHTS:

>> Iodine deficiency: Australian women of childbearing years at greatest risk

FOOD NEWS:

GLNC NEWS:

WHAT'S ON:
NEWS BITES

As part of GLNC's role to review the latest science on grains and legumes, we provide a monthly snapshot on specific issues and available Twitter notes via our News Bites for industry and media to use in their communications.

>> December News Bites
QUICK LINKS

STAY CONNECTED  
WITH GLNC via:
icon_twittericon_facebookicon_youtube