Some Studies on N.Z. Diet

New Zealand Listener, Volume 9, Issue 224, 8 October 1943, Page 10

Some Studies on N.Z. Diet

| (Written for "The Listener’ by DR.

MURIEL

BELL

Nutritionist to the

Department of Health)

WO studies have recently been published in the New Zealand Medical Journal, of dietaries actually consumed by New Zealand families, including one study made in the homes of basic-wage-earners. It may, of course, be assumed that anyone who is interested enough to keep accurate records of the food they consume is representative of the best type of housekeeper. Thus the findings may err on the optimistic side; but they are at least indications of trends in the diet of New Zealanders. It was found that the dietaries were seldom short of "calories" (or "energyvalue" for keeping us warm and enabling us to work). Sufficient total protein was usually taken, but in a number of cases, the ideal of having half the protein derived from "firstclass" sources (milk, cheese, eggs, meat, etc.), was not reached. As to- minerals, the greatest defect showed in the calcium, chiefly because of economies in milk. In one study, as

many as half the families studied had less than what is considered optimal; and if there had been no school milk for the children, as many as three-quarters of the people studied would. have been below this standard. Do you realise that Britain’s consumption of milk has in 1943 reached the average figure of 0.65 pint (i.e., it is now up to our own average!), whereas at the beginning of the war the average consumption there was only 0.37 pint? We can’t let them race us to the goal that they hope foran average of a pint per head per day. A Shortage of Iron The next mineral that falls below standard is iron. From 12 to 18 per cent of the families get less iron from their food than the optimal amount for preventing anemia. (In the same journal, a study from the Otago district shows that 11 per cent of expectant mothers have a definite anemia). Iodine was not studied, as it is known that this is our most generalised mineral deficiency. Of the vitamins, we appear to be well up as far as vitamin A is concerned and borderline as to vitamin C; but when it comes to the vitamin B factor, the clouds are gathering; while over vitamin D, the storm breaks. Shortage of calcium and vitamin D are two of many factors which may be at the root of our dental problems,

Compared with arhounts of foods that have been recommended in -correct dietaries, these studies indicate that the New Zealand diet contains more meat and butter, but less milk, cheese. eggs and unrefined cereals, The studies end with the recommendation that, to make good the defects, the consumption of milk, cheese, and unrefined cereals should be increased. As the information was collected in the years prior to the war, we would be safe in adding to these recommendations the greater use of vegetables. And for our vitamin D we need fish-liver oil, or as an alternative, sunshine directly on the skin.