Browsing by Author "Wham C"

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    Caffeine Related Risk among Tertiary Students in New Zealand
    (MDPI (Basel, Switzerland), 2019-03-11) Stachyshyn S; Rutherfurd-Markwick K; Ali A; Wham C
    Background: Caffeine-related health incidents in New Zealand have escalated over the last two decades. Tertiary students may be at higher risk as they are known to seek caffeinated products to treat sleep deprivation and while studying for exams or completing major course projects. The aim of this study was to examine the caffeine consumption habits of tertiary students and their motivations for use across a broad range of caffeinated products. Method: Eligible participants were invited to complete a caffeine consumption habits questionnaire (CaffCo) via the online survey software, Qualtrics. Results: A total of 317 participants (46.7% men) completed the online CaffCo. Most (74.4%) were aged between 19 to 30 years and nearly a half were NZ European (47.5%). The majority (99.1%) consumed at least one source of caffeine in their diet. Coffee was the largest contributor (61.4%) followed by tea (14.4%), energy drinks (8%), chocolate (7.3%), kola drinks (5.3%), sports supplements (2.4%), RTDs (0.8%) and caffeine tablets (0.5%). The median estimated daily caffeine consumption was 146.73 mg·day−1 (n = 314), or 2.25 mg−kgbw−1−day−1 (n = 281). An estimated 14.3% of caffeine consumers exceeded the suggested ‘safe limit’ of 400 mg−day−1. Cigarette smokers were significantly more likely to exceed this level. Caffeine and alcohol were co-ingested by 38.5% of the participants, especially among those in paid employment or by cigarette smokers. The majority of caffeine consumers (84.7%) reported experiencing at least one adverse symptom post caffeine consumption especially to energy drinks (77.3%). Two thirds (64.2%) reported being dependent on at least one caffeine source, and 47.3% reported experiencing at least one withdrawal symptom. Conclusions: These findings provide critical information for developing caffeine-related risk-reduction strategies for NZ tertiary students. Improved labelling and consumer education which targets those who consume caffeinated products above the daily 400 mg safe limit may help ameliorate caffeine related risk.
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    Exploring the Nutrition-Related Health of the Ageing Population in Fiji: A Narrative Review.
    (SAGE Publications, 2024-10-18) Naliva S; Kruger M; Havea P; Wham C
    Fijis' older population aged 55 years and over makes up 14% of the total population and is expected to reach 20% by 2050. This narrative review aimed to examine the health and nutrition status of the aging population of Fiji and sociodemographic determinants. A search strategy was conducted throughout databases, and gray literature from relevant websites was searched. Due to the limited evidence regarding the nutrition, health, and socio-economic factors that impact the aging population in Fiji the inclusion criteria were broad and included both genders (male and female), all publications up until December 2022, all study designs, and gray literature (government/institutional reports, conference proceedings, guidelines, Act, and Policies) . There was no filter for date applied in the search criteria. Studies that did not meet the search criteria were excluded. 20 documents including published articles were included for analysis and result synthesis. Life expectancy at birth for the Fiji population is 68 years. A significant annual increase in mortality rate from endocrine, nutritional, and metabolic diseases has been observed in women aged 75+ but not older men. Women of low-income status are more at risk than men. However, as most investigations aggregate those ≥18 years, there is a lack of information on older adults (≥65 years) health and nutrition status. To improve the health status of older adults, an understanding of the nutritional status of older adults is warranted, especially concerning lifestyle and sociodemographic determinants.
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    Food menus within New Zealand primary school canteens: Do they meet the guidance?
    (John Wiley and Sons Australia, Ltd on behalf of Australian Health Promotion Association, 2023-08-20) Pillay D; Piddington M; Ali A; Wham C; Wilson A
    ISSUE ADDRESSED: Unhealthy food and drinks are widely available in New Zealand school canteens. The aim of this study was to assess primary school canteen food menus against the newly implemented Ministry of Health 'Food and Drink Guidance for Schools'. METHODS: A convenience sample of 133 primary school canteen menus was collected in 2020 as part of the baseline evaluation of the Healthy Active Learning initiative across New Zealand. A menu analysis toolkit was developed to assess menus in accordance with the Ministry of Health's 'Food and Drink Guidance for Schools' which classifies food items into three food categories: 'green', 'amber' and 'red'. RESULTS: Most menu items belonged to the less healthy amber (41.0%) and red (40%) food categories. Low decile schools had a lower percentage of green food items (8.6%) and a higher percentage of red food items (48.3%) compared to high decile schools. Sandwiches, filled rolls and wraps were the most commonly available items, followed by baked foods and foods with pastry. Over half of the in-house canteen menu items were classified as 'red' foods (55.3%). CONCLUSIONS: Most school canteens were not meeting the guidelines for healthy food and drink provision outlined by the Ministry of Health. Improving the food environment for children in socio-economically deprived areas needs to be prioritised to reduce inequities. SO WHAT?: This study highlights the unhealthy food environments in New Zealand schools and emphasises the need for more robust national policies and mandated school guidance.
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    New Zealand Early Learning Service Menus Do Not Meet Health New Zealand Guidelines for Providing Healthy Menus and Reducing Food-Related Choking in Children
    (John Wiley and Sons Australia, Ltd on behalf of Australian Health Promotion Association, 2025-01-23) Hall O; Ali A; Wham C; Carmel W
    Objective To assess alignment of food and drinks served to New Zealand (NZ) children in early learning services (ELS) with the Health NZ (formerly known as Ministry of Health) Healthy Food and Drink (HFD) and Reducing Food Related Choking (choking) guidance. Methods Menus (271) collected remotely from 148 ELS from November 2020–March 2021 were analysed for their nutritional quality based on a ‘traffic light’ classification of ‘green’ (most nutritious), ‘amber’ (moderately nutritious) and ‘red’ (least nutritious) based on the guidance. Results Overall, 2.6% of menus met the guidance, and alignment was greater for menus for over 2-year-olds (over-2s) than under 2-year-olds (under-2s; p < 0.01). One-fifth (18.5%) of menus met the choking guidance. Services with a Healthy Heart Award (HHA) from the Heart Foundation provided more ‘green’ items to over-2s (p = 0.039) and under-2s (p = 0.01), and less ‘red’ items to over-2s (p = 0.04). Providing more green menu items was inversely correlated with providing less high choking risk foods (p < 0.01). Menu scores did not vary by service location, neighbourhood socioeconomic deprivation or type (services operating independently versus those part of an education group chain). Conclusions Alignment with Health NZ nutritional guidance is low, particularly in ELS caring for very young children (under-2s). Service characteristics, except for HHA status, are a poor predictor of nutritional quality of menus at ELS. So What Greater uptake of the HHA scheme could assist ELS to provide healthier food and drinks. Early learning services need further support from the public health sector to implement national nutritional guidelines.
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    Secondary School Students and Caffeine: Consumption Habits, Motivations, and Experiences.
    (MDPI (Basel, Switzerland), 2023-02-17) Turner S; Ali A; Wham C; Rutherfurd-Markwick K; Cornelis M; Tauler P
    Adolescents may be particularly vulnerable to the effects of caffeine due to a lack of tolerance, their small size, changing brain physiology, and increasing independence. Concerns about adolescent caffeine consumption relate to potentially serious physiological and psychological effects following consumption. Motivations driving caffeine intake are not well understood among adolescents but are important to understand to reduce harmful behavioural patterns. This study explored caffeine consumption habits (sources, amount, frequency) of New Zealand adolescents; and factors motivating caffeine consumption and avoidance. The previously validated caffeine consumption habits questionnaire (CaffCo) was completed by 216 participants (15-18 years), with most (94.9%) consuming at least one caffeinated product daily. Chocolate, coffee, tea, and kola drinks were the most consumed sources. The median caffeine intake was 68 mg·day-1. Gender (boy) and being employed influenced the source, but not the quantity of caffeine consumed. One-fifth (21.2%) of adolescents consumed more than the recommended European Food Safety Authority (EFSA) safe level (3 mg·kg-1·day-1). Taste, energy, and temperature were the main motivators for consumption, and increased energy, excitement, restlessness, and sleep disturbances were reported effects following caffeine consumption. This study provides information on caffeinated product consumption among New Zealand adolescents, some of whom consumed caffeine above the EFSA safe level. Public health initiatives directed at adolescents may be important to reduce potential caffeine-related harm.