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Artigos de revistas sobre o assunto "Australian and New Zealand Food Standards Code"
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Cressey, P. "Mycotoxin risk management in New Zealand and Australian food". World Mycotoxin Journal 2, n.º 2 (1 de maio de 2009): 113–18. http://dx.doi.org/10.3920/wmj2008.1123.
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In 2002 New Zealand and Australia initiated a joint food regulatory approach, codified in the Australia New Zealand Food Standards Code. Prior to drafting of the joint Code a series of risk assessments were carried out by Food Standards Australia New Zealand (FSANZ; then Australia New Zealand Food Authority). This included a review of the maximum permitted concentrations of non-metals in food, including mycotoxins. On the basis of this review, just three classes of mycotoxins were included in the joint Food Standards Code: aflatoxins, in peanut and tree nuts; ergot, in cereal grains; and phomopsins, in lupin seeds and products of lupin seeds. Both countries apply import controls on the basis of aflatoxins standards, but not ergot or phomopsins. New Zealand and Australia are moving domestic food regulation from an inspection-based system to a risk-based approach. Consequently, instead of the responsibility for food safety being placed on regulatory authorities to find any problems, responsibility is moved to the persons in charge of the food operation who must be proactive in the way they manage food safety and suitability and must demonstrate how they manage food safety. There is evidence in both Australia and New Zealand for increasing industry mycotoxin monitoring to support a risk-based approach. Analysis of domestically produced foods and non-regulated imported foods for mycotoxins by regulatory bodies is mainly carried out to support risk assessment activities.
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Winger, Ray. "Australia New Zealand Food Standards Code". Food Control 14, n.º 6 (setembro de 2003): 355. http://dx.doi.org/10.1016/s0956-7135(03)00044-6.
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Probst, Guan e Neale. "Development of a Choline Database to Estimate Australian Population Intakes". Nutrients 11, n.º 4 (23 de abril de 2019): 913. http://dx.doi.org/10.3390/nu11040913.
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The AUSNUT 2011–13 food composition database was expanded to include Australian choline values. The development began with a systematic literature review of published studies. Analytical data from the food studies were extracted and aligned with their equivalent AUSNUT food identification code. Global food composition databases containing choline values were matched to the remaining AUSNUT food codes, following the FAO INFOODS food matching guidelines, including adjustments for moisture and protein composition. Composite foods, and not further-specified foods, were developed using the Food Standards Australia New Zealand (FSANZ) recipe files. The completed choline database was then employed to analyse the Australian National Nutrition and Physical Activity Survey 2011–12, with population and sampling weightings applied. Survey respondents were classified into categories based on their level of choline intake and compared with the Australian Adequate Intake levels. Food sources of intake were also explored. Multiple linear regression models were developed for food group contributors to choline intake. Mean choline intakes varied from 151.50 mg for pregnant 14–18 years old, to 310.54 mg for 19–64 year old males. Less than 10% of the population by age and gender were achieving the Adequate Intake for choline. Eggs and their contributing food groups were the top ranked food sources of choline for the population.
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Wellard, Lyndal, Alexandra Koukoumas, Wendy L. Watson e Clare Hughes. "Health and nutrition content claims on Australian fast-food websites". Public Health Nutrition 20, n.º 4 (17 de outubro de 2016): 571–77. http://dx.doi.org/10.1017/s1368980016002561.
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AbstractObjectiveTo determine the extent that Australian fast-food websites contain nutrition content and health claims, and whether these claims are compliant with the new provisions of the Australia New Zealand Food Standards Code (‘the Code’).DesignSystematic content analysis of all web pages to identify nutrition content and health claims. Nutrition information panels were used to determine whether products with claims met Nutrient Profiling Scoring Criteria (NPSC) and qualifying criteria, and to compare them with the Code to determine compliance.SettingAustralian websites of forty-four fast-food chains including meals, bakery, ice cream, beverage and salad chains.SubjectsAny products marketed on the websites using health or nutrition content claims.ResultsOf the forty-four fast-food websites, twenty (45 %) had at least one claim. A total of 2094 claims were identified on 371 products, including 1515 nutrition content (72 %) and 579 health claims (28 %). Five fast-food products with health (5 %) and 157 products with nutrition content claims (43 %) did not meet the requirements of the Code to allow them to carry such claims.ConclusionsNew provisions in the Code came into effect in January 2016 after a 3-year transition. Food regulatory agencies should review fast-food websites to ensure compliance with the qualifying criteria for nutrition content and health claim regulations. This would prevent consumers from viewing unhealthy foods as healthier choices. Healthy choices could be facilitated by applying NPSC to nutrition content claims. Fast-food chains should be educated on the requirements of the Code regarding claims.
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Baines, Janis, Scott Crerar e Tony Johnson. "Evaluating the effectiveness of the joint Australia New Zealand Food Standards Code". Food Control 14, n.º 6 (setembro de 2003): 439–46. http://dx.doi.org/10.1016/s0956-7135(03)00034-3.
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Curll, Janine, Christine Parker, Casimir MacGregor e Alan Petersen. "Unlocking the Energy of the Amazon? the Need for a Food Fraud Policy Approach to the Regulation of Anti-Ageing Health Claims on Superfood Labelling". Federal Law Review 44, n.º 3 (setembro de 2016): 419–49. http://dx.doi.org/10.1177/0067205x1604400304.
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The prevention and control of ‘food fraud’, including false or misleading statements made about a product for economic gain, is now emerging as an important and discrete policy goal for governments and regulators in the interface between food and public health. The control and prevention of food fraud complements regulation to ensure microbial food safety. This article uses a case study of anti-ageing claims made in the labelling and advertising of açai berry superfood products to argue that Australia's new regulatory system for nutrient content and health claims on food (Australia and New Zealand Food Standards Code Standard 1.2.7) inadequately addresses ‘food fraud’. This article argues that the over-reaching claims on açai product labelling will potentially mislead consumers and subvert public health messages in a context of ‘gastro-anomy’ (confusion over appropriate norms for eating) and ‘healthism’ (individual responsibility for making healthy choices). This conduct can usefully be conceptualised as food fraud. Second, the article argues that although the substance of Standard 1.2.7 is well designed to avoid food fraud, the fact that the standard allows food businesses to self-substantiate evidence when making some health claims undermines the protection offered. Australian food regulators need to articulate a more strategic and proactive approach to the prevention and control of food fraud.
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Wellard-Cole, Lyndal, Wendy L. Watson, Clare Hughes e Kathy Chapman. "How effective is food industry self-substantiation of food–health relationships underpinning health claims on food labels in Australia?" Public Health Nutrition 22, n.º 09 (4 de março de 2019): 1686–95. http://dx.doi.org/10.1017/s1368980018004081.
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AbstractObjectiveThe Food Standards Code regulates health claims on Australian food labels. General-level health claims highlight food–health relationships, e.g. ‘contains calcium for strong bones’. Food companies making claims must notify Food Standards Australia New Zealand (FSANZ) and certify that a systematic literature review (SLR) substantiating the food–health relationship has been conducted. There is no pre- or post-notification assessment of the SLR, potentially enabling the food industry to make claims based on poor-quality research. The present study assessed the rigour of self-substantiation.DesignFood–health relationships notified to FSANZ were monitored monthly between 2013 and 2017. These relationships were assessed by scoping published literature. Where evidence was equivocal/insufficient, the relevant government food regulatory agency was asked to investigate. If not investigated, or the response was unsatisfactory, the project team conducted an independent SLR which was provided to the government agency.SettingAustralia.ParticipantsSelf-substantiated food–health relationships.ResultsThere were sixty-seven relationships notified by thirty-eight food companies. Of these, thirty-three relationships (52 %) from twenty companies were deemed to have sufficient published evidence. Four were excluded as they originated in New Zealand. Three relationships were removed before investigations were initiated. The project initiated twenty-seven food–health relationship investigations. Another six relationships were withdrawn, and three relationships were awaiting government assessment.ConclusionsTo ensure that SLR underpinning food–health relationships are rigorous and reduce regulatory enforcement burden, pre-market approval of food–health relationships should be introduced. This will increase consumer and public health confidence in the regulatory process and prevent potentially misleading general-level health claims on food labels.
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Curtain, Felicity, Alexandra Locke e Sara Grafenauer. "Growing the Business of Whole Grain in the Australian Market: A 6-Year Impact Assessment". Nutrients 12, n.º 2 (24 de janeiro de 2020): 313. http://dx.doi.org/10.3390/nu12020313.
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The Australia New Zealand Food Standards Code does not regulate on-pack claims describing the amount of whole grain in foods. In July 2013, The Grains & Legumes Nutrition Council™ (GLNC) established a voluntary Code of Practice for Whole Grain Ingredient Content Claims (the Code) providing guidance for whole grain claims, with cut-off values and suggested wording ≥8 g, ≥16 g, and ≥24 g per manufacturer serve (contains; high and very high in whole grain), based on a 48 g whole grain daily target intake. The aim of this impact assessment was to report the uptake of the Code by manufacturers, changes in numbers of whole grain products, and claims on-pack since 2013, including compliance. The impact assessment was undertaken in August 2019, comparing current registered manufacturers (“users”) and their products to the total number of products in the market deemed eligible for registration through GLNC product audits since 2013. Reporting included breakfast cereals, bread products, crispbreads, crackers, rice/corn cakes, rice, pasta, noodles, couscous, other grains (e.g., quinoa, buckwheat, freekeh), and grain-based muesli bars. As of 30 June 2019, there were 33 registered users and 531 registered products in Australia and New Zealand representing 43% of the eligible manufacturers and 65% of the eligible whole grain foods. Three-quarters (78% and 74%) of the eligible breakfast cereals and bread products were registered with the Code in 2019, followed by 62% of grain-based muesli bars. Only 39% of crispbread, crackers, rice/corn cakes, and rice, pasta, noodles, couscous, and other grains were registered. From 2013 there has been a 71% increase in the number of whole grain foods making claims, demonstrating strong uptake by industry, with clearer, more consistent, and compliant on-pack communication regarding whole grain content.
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Beard, Trevor C. "The Dietary Guideline with Great Therapeutic Potential". Australian Journal of Primary Health 14, n.º 3 (2008): 120. http://dx.doi.org/10.1071/py08044.
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Prescribing 'salt restriction' for patients with salt-related health problems - using diets measuring sodium content and portion sizes - has been notoriously unpopular and unreliable, and the only therapeutic alternative has been to prescribe diuretics. This article reports a new observation that total salt intake is low enough (sodium < 5 0 mmol/day) to be more effective and less troublesome than diuretics in people who follow the Australian dietary guideline to choose foods low in salt while using the definition of low salt foods in the Australia New Zealand Food Standards Code (Na =120 mg/100g). Low salt foods - eaten exclusively during human evolution - can usually abolish the severe vertigo of Meniere?s disorder as the sole treatment, and reverse the universal rise of blood pressure with age, preventing hypertension. This simple prescription for better food (a healthier salt intake) enables health professionals to obtain measurable and permanent clinical improvement in motivated patients. The full public health potential of better food will require a long period of gradual reform in food processing and the evolution of a new cuisine. Shoppers must know what they are buying, and Australia needs Britain?s traffic light labels that identify low salt foods at a glance with green lights for salt.
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Nunn, Rachel, Leanne Young e Cliona Ni Mhurchu. "Prevalence and Types of Non-Nutritive Sweeteners in the New Zealand Food Supply, 2013 and 2019". Nutrients 13, n.º 9 (16 de setembro de 2021): 3228. http://dx.doi.org/10.3390/nu13093228.
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The widely recognized association between high sugar intakes and adverse health outcomes has increased consumer demand for products lower in sugar. This may lead to increased use of other sweeteners by the food industry. The current study investigated the prevalence and types of non-nutritive sweeteners over time (2013–2019) in New Zealand’s packaged food and beverages, overall and between categories. A New Zealand database of packaged foods and beverages was used to investigate the presence of Food Standards Australia New Zealand Code-approved non-nutritive sweeteners (n = 12). Products available in 2013 (n = 12,153) and 2019 (n = 14,645) were compared. Between 2013 and 2019, the prevalence of non-nutritive sweeteners in products increased from 3% to 5%. The most common non-nutritive sweeteners in both years were acesulphame-potassium, sucralose, aspartame, and stevia, which were predominantly found in special foods (breakfast beverages and nutritional supplements), non-alcoholic beverages, dairy products, and confectionery. The prevalence of non-nutritive sweeteners is increasing over time in New Zealand’s packaged foods and beverages and is likely a consequence of consumer demand for lower-sugar products. Ongoing monitoring of the prevalence and type of NNS is important to detect further increases.
Capítulos de livros sobre o assunto "Australian and New Zealand Food Standards Code"
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Kenn, Felicity, e Sidney Bloch. "Codes of ethics in psychiatry". In Psychiatric Ethics, editado por Sidney Bloch e Stephen A. Green, 209–34. Oxford University Press, 2021. http://dx.doi.org/10.1093/med/9780198839262.003.0010.
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Codes of ethics in psychiatry, as well as medical codes more generally, have continually evolved since the Oath of Hippocrates, and remain important in contemporary psychiatry practice. However not until the 1970s were unique ethical challenges facing psychiatrists specially addressed. Codes of ethics in psychiatry take many forms but, in general, responsible care of patients and professional integrity constitute their core. Additionally, they variously cover the human rights of patients and duties to society. Codes can be international or institutionally specific, with international declarations expected to be universally relevant. Adherence is recognized as a vital component of self-regulation, with codes giving support to disciplinary procedures. Using a range of codes and covenants as illustrative, in particular the code of ethics of the Royal Australian and New Zealand College of Psychiatrists (RANZCP), the role of codes in promoting high standards of ethical practice, professionalism, and education in psychiatry is explored.
Trabalhos de conferências sobre o assunto "Australian and New Zealand Food Standards Code"
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Nazareth, Ian, Conrad Hamann, Rosemary Heyworth e Lisa Gargano. "Intensive Boundaries and Liminality: What drives Melbourne’s Suburban Sprawl". In The 39th Annual Conference of the Society of Architectural Historians Australia and New Zealand. PLACE NAME: SAHANZ, 2023. http://dx.doi.org/10.55939/a5033p7byu.
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The dominance of protective dispersal then freeway building in 1950s and 1960s Melbourne planning reflects a view of its suburbs as an undifferentiated sprawl, with little internal agency, difference, nuance, cultural or visual texture. It is seen as primarily determined by demands of Melbourne’s CBD, and is assumed to spread in almost magic fashion: landscape one minute, ‘suburbia’ the next. For varied reasons this view is consolidated in planning imagery, responding to concerns at commuting and transport distance, disappearing food-producing land near the city, and concerns at raising population density. The result is urban form perceived constantly through liminality and outer boundary conditions: extensive borderlines. This suited urbanism that dealt with cities through quantification and circulation routes. This paper argues the dynamics of Melbourne’s suburban development come not from concentric spread but from the steady, sequential emergence of nodal suburbs, themselves major generators of commercial, industrial and transport activity. The original determinants for these suburban nodes were (i) the inability of Melbourne suburbs to remain in walk-to-work scales; (ii) the means to commute lowering urban density – initially through train and tram, and later cars commuting; (iii) these nodal suburbs’ breaking of the long arterial road system that shaped Melbourne’s early suburban form till the 1880s, largely by developing off or away from these arteries; (iv) the imagery of clustered institutional buildings with increased mass and expression beyond those of surrounding suburbs; (v) the specialisation of tributary suburbs as a residential hinterland, not for Melbourne the collected city, but for each of these localised nodes; and (vi) each suburban node gained a series of standard assets in making it an urban focus. These nodes form part of a series of intensive boundaries: more nuanced and individually distinctive. Intensive boundaries also encompass the miniature urban forms and specific urban models emulated in suburban nodes.