Journal Articles

Permanent URI for this collectionhttps://mro.massey.ac.nz/handle/10179/7915

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Author: search.filters.author.Te Morenga LSubject: search.filters.subject.nutrition

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    Māori first foods: a Māori centred approach to understanding infant complementary feeding practices within Māori whānau
    (Taylor and Francis Group on behalf of the Royal Society of New Zealand, 2022) Rapata H; Heath A-LM; Wall C; Taylor R; Te Morenga L
    This study sought to explore infant complementary feeding practices among Māori whānau and the extent to which they may be informed by traditional and culturally specific practices, knowledge, personal beliefs and values. This study also endeavoured to explore how these practices, values and beliefs may have changed across time and between generations. Māori-centred qualitative methods were used within a theoretical framework of Kaupapa Māori and socioecological theories. Semi-structured interviews were conducted and analysed using Braun & Clarke’s method of thematic analysis to uncover key themes and a new theory for understanding infant feeding among Māori whānau. The themes and theories identified through this project suggest that infant complementary feeding is believed to be a natural and instinctive process for Māori whānau, one that is undergoing a process of decolonisation across generations. These theories indicate that Te Ao Māori centred living, grounded in mātauranga Māori is integral to infant feeding values and practices within Māori whānau. It is also clear that many Māori parents desire more culturally relevant infant nutrition information and support. Our findings should inform future updates to infant complementary feeding guidelines within Aotearoa New Zealand, as well as developments in infant nutrition information and support.
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    Seven weeks of home-cooked meals: changes to New Zealanders’ grocery shopping, cooking and eating during the COVID-19 lockdown
    (Taylor and Francis Group on behalf of the Royal Society of New Zealand, 2021) Gerritsen S; Egli V; Roy R; Haszard J; De Backer C; Teunissen L; Cuykx I; Decorte P; Pabian S; Van Royen K; Te Morenga L
    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.
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    Who We Seek and What We Eat? Sources of Food Choice Inspirations and Their Associations with Adult Dietary Patterns before and during the COVID-19 Lockdown in New Zealand
    (MDPI (Basel, Switzerland), 2021-11-01) Roy R; Gontijo de Castro T; Haszard J; Egli V; Te Morenga L; Teunissen L; Decorte P; Cuykx I; De Backer C; Gerritsen S
    Research shows the shaping of food choices often occurs at home, with the family widely recognised as significant in food decisions. However, in this digital age, our eating habits and decision-making processes are also determined by smartphone apps, celebrity chefs, and social media. The 'COVID Kai Survey' online questionnaire assessed cooking and shopping behaviours among New Zealanders during the 2020 COVID-19 'lockdown' using a cross-sectional study design. This paper examines how sources of food choice inspirations (cooking-related advice and the reasons for recipe selection) are related to dietary patterns before and during the lockdown. Of the 2977 participants, those influenced by nutrition and health experts (50.9% before; 53.9% during the lockdown) scored higher for the healthy dietary pattern. Participants influenced by family and friends (35% before; 29% during the lockdown) had significantly higher scores for the healthy and the meat dietary patterns, whereas participants influenced by celebrity cooks (3.8% before; 5.2% during the lockdown) had significantly higher scores in the meat dietary pattern. There was no evidence that associations differed before and during the lockdown. The lockdown was related to modified food choice inspiration sources, notably an increase in 'comforting' recipes as a reason for recipe selection (75.8%), associated with higher scoring in the unhealthy dietary pattern during the lockdown. The lockdown in New Zealand saw an average decrease in nutritional quality of diets in the 'COVID Kai Survey', which could be partly explained by changes in food choice inspiration sources.