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Item Household food insecurity, nutrient intakes and BMI in New Zealand infants(Cambridge University Press on behalf of The Nutrition Society, 2025-11-03) Katiforis I; Smith C; Haszard JJ; Styles SE; Leong C; Fleming EA; Taylor RW; Conlon CA; Beck KL; Von Hurst PR; Te Morenga LA; Daniels L; Rowan M; Casale M; McLean NH; Cox AM; Jones EA; Brown KJ; Bruckner BR; Jupiterwala R; Wei A; Heath A-LMObjective: The first year of life is a critical period when nutrient intakes can affect long-term health outcomes. Although household food insecurity may result in inadequate nutrient intakes or a higher risk of obesity, no studies have comprehensively assessed nutrient intakes of infants from food insecure households. This study aimed to investigate how infant nutrient intakes and body mass index (BMI) differ by household food security. Design: Cross-sectional analysis of the First Foods New Zealand study of infants aged 7–10 months. Two 24-hour diet recalls assessed nutrient intakes. “Usual” intakes were calculated using the Multiple Source Method. BMI z-scores were calculated using World Health Organization Child Growth Standards. Setting: Dunedin and Auckland, New Zealand. Participants: Households with infants (n=604) classified as: severely food insecure, moderately food insecure, or food secure. Results: Nutrient intakes of food insecure and food secure infants were similar, aside from slightly higher free and added sugars intakes in food insecure infants. Energy intakes were adequate, and intakes of most nutrients investigated were likely to be adequate. Severely food insecure infants had a higher mean BMI z-score than food secure infants, although no significant differences in weight categories (underweight; healthy weight; overweight) were observed between groups. Conclusions: Household food insecurity, in the short term, does not appear to adversely impact the nutrient intakes and weight status of infants. However, mothers may be protecting their infants from potential nutritional impacts of food insecurity. Future research should investigate how food insecurity affects nutrient intakes of the entire household.Item Exploring the relationship between dietary patterns, eating behaviour and fat taste detection thresholds : a thesis presented in partial fulfilment of the requirements for the degree of Masters of Science in Nutrition and Dietetics at Massey University, Albany, New Zealand(Massey University, 2016) Henderson, LisaBackground: Dietary pattern analysis provides a unique opportunity to explore combinations of food intake in conjunction with factors known to affect dietary intake. Fat taste sensitivity is an emerging correlate of dietary intake and, when impaired, has a proposed role in the dysregulation of dietary intake and eating behaviours. Aim: To investigate dietary patterns, eating behaviours and fat taste detection thresholds in a group of New Zealand European women aged 19-45 years and identify associations between these factors. Methods: Fifty post-menarche, pre-menopausal New Zealand European (NZE) women, (18-40 years) completed a partially validated, semi-quantiative 220-item food frequency questionnaire and a validated Three-factor eating questionnaire. Height and weight were measured to calculate body mass index (BMI) (kg/m2) and a bioeletrical impedence analysis (BIA) was completed to measure body fat percentage (BF%). During sensory testing protocol participants were exposed to increasing concentrations of ultra-heat treatment (UHT) milk/oleic acid (OA) solutions using the three alternative forced choice method (3-AFC). A naïve OA detection threshold was determined at the point where the participant identified the OA solution correctly three times at the same concentration. Dietary patterns were determined using principal component factor analysis. Associations between dietary pattern scores, taste sensitivity, eating behaviour and baseline characteristics were investigated. Results: Three dietary patterns were identified: ‘unhealthy’, ‘healthy’ and ‘snacking’. Most women had low eating behaviour scores for cognitive restraint (90%) and disinhibition (74%). Hunger scores were comparatively higher, only 40% had low scores. Twenty-three participants (46%) were classified as hypersensitive and 54% were hyposensitive to OA taste. ‘Unhealthy’ pattern scores were inversely associated with cognitive restraint (r=.391, P=.005) and positively associated with age (r=.297, P=.036). ‘Healthy’ pattern scores were positively associated with cognitive restraint (r=.418, P=.003), OA taste detection thresholds (r=0.446, P=.001) and BMI (r=.325, P=.021). Women with low ‘snacking’ pattern scores were significantly older (31.7 years (24.7, 40.4)) than those with moderate scores (24.0 years (22.0, 28.1)) (P=.037). No relationship was found between OA taste detection thresholds and eating behaviour. Conclusion: Participants in this study showed a significant link between habitual dietary intake and measures for eating behaviour and fat taste sensitivity. Both ‘healthy’ and ‘unhealthy’ dietary patterns were associated with one, or both, of these factors. An unexpected positive association between the ‘healthy’ dietary pattern and fat taste sensitivity indicates a need for further investigation to better understand this relationship. Findings from the current study support the use of dietary patterns to better represent habitual intake in future research investigating fat taste sensitivity or eating behaviour. Key words: Habitual intake, dietary intake, fat taste sensitivity, cognitive restraint, disinhibition, hungerItem Exploring the dietary intake and eating patterns of New Zealand European women aged 16-45 years : a thesis presented in partial fulfilment of the requirements for the degree of Masters of Science in Nutrition and Dietetics at Massey University, Albany, New Zealand(Massey University, 2015) Schrijvers, Jenna KateBackground/Aim: Analysing dietary intakes gives insight to an individual or groups nutritional status. Investigating dietary patterns provides an alternative measure to identify combinations of foods that are related to excess adiposity. The aim of this study is to investigate dietary intakes and eating patterns of New Zealand European (NZE) women with different body composition profiles, participating in the women’s EXPLORE (Examining the Predictors Linking Obesity Related Elements) study. Methods: Post-menarche, pre-menopausal NZE women (16-45 years) (n=231) completed a validated 220-item, self-administrated, semi-quantitative food frequency questionnaire (FFQ) assessing dietary intake over the previous month. Quetelet’s body mass index (BMI) was calculated (kg/m2) from height and weight measurements; body fat percentage (BF%) was measured using air displacement plethysmography (BodPod). Participants were categorised into one of three body composition profile (BCP) groups: normal BMI (18.5-24.9 kg/m2), normal BF% (≥22%, <30%) (HH); normal BMI, high BF% (≥30%)(NH); high BMI (≥25 kg/m2), high BF% (HH). Dietary intakes, macronutrient profiles and diet quality for the total NZE women and the BCP groups were analysed. Dietary patterns were identified using principal component factor analysis and broken into tertiles (T1, T2, T3). Associations between dietary patterns, age, BMI and BF% were investigated. Results: Many NZE women consumed insufficient vitamin D (55%), iron (82%), calcium (28.5%), folate (48%) and dietary fibre (28%) intakes. Mean±SD percentage of energy intake for carbohydrate (41.9±7%) was below and for saturated fat (13.9±3.5%) above the acceptable macronutrient distribution range for the total NZE women. The top 40 food items consumed by the NZE women included water, bread, tea, coffee, milk and yoghurt. Diet soft drinks were only present in the HH BCP group. Four dietary patterns were identified: P1: ‘Snacking’ pattern; P2: ‘Energy-dense meat’ pattern; P3: ‘Fruit and vegetable’ pattern; P4: ‘Healthy’ pattern, which explained 6.9, 6.8, 5.6 and 4.8% of variation in food intake, respectively. Younger (16-24 years) (P=0.035) and overweight (26.4±26.7kg/m2) (P=0.036) women were significantly associated with P2, loading highly in T3. No significant associations were found with BF%. Intakes of vitamin A, E, D, and zinc were comparable between normal BF% and high BF% BCP groups. Conclusion: NZE women consume inadequate iron, vitamin D, folate, calcium and dietary fibre intakes irrespective of body fatness. Dietary patterns of NZE women can be linked to specific body compositions, specifically, women with a high BMI high BF% were associated with a diet characteristic of meat, high fat sauces, puddings and fried foods. Regardless of BF%, NZE women follow a diet low in carbohydrate and high in saturated fat. Diet quality of vitamin A, D, E, iron, and zinc in women with a high BF% is comparable to that of women with normal BF%’s showing good diet quality. Targeted interventions can be developed based on these findings to increase nutrient intakes of NZE women and improve the health status of those with excess adiposity.Item Development and validation of a dietary diversity questionnaire for New Zealand women : a thesis presented in partial fulfilment of the requirements for the degree of Masters of Science in Nutrition and Dietetics at Massey University, Albany, New Zealand(Massey University, 2014) Hepburn, AdriannaBackground: Dietary guidelines recommend eating a variety of food and food groups. Dietary diversity is the count of individual food items and/or food groups consumed during a defined period of time. In developing countries dietary diversity reflects food accessibility, household food security, socioeconomic status and nutritional adequacy of individual diets. Aim: To develop and validate a dietary diversity questionnaire (DDQ) that accurately reflects the nutritional adequacy and optimisation of New Zealand women’s diets. Method: A DDQ was developed based on intake of New Zealand women. Women aged 16-45 years (n=101) completed the DDQ based on their food intake over a seven period [sic]. A four-day weighed food record (FR) was also completed as a reference dietary assessment method. Measures of dietary diversity (dietary diversity scores (DDS) and food variety scores (FVS)) were calculated from both the DDQ and FR and compared using correlation coefficients and Wilcoxon Signed-Rank Test. Nutrient adequacy ratios (NAR) and nutrient optimisation ratios (NOR) were calculated from the FR and assessed against DDS and FVS using correlation coefficients. Cross-tabulation of DDS and FVS was conducted to investigate their ability to determine adequate and optimal nutrient intake. Results: The median (25, 75 percentile) DDS (food groups) and FVS (food items) per week was 23 (21, 23) (maximum 25) and 75 (61, 87) (maximum 237), respectively. The intake of nutritious food items was classified as medium (31 – 60 food items), with a nutritious FVS of 49. Correlations were present between all dietary diversity measures calculated from the DDQ and FR. The mean ± SD of NAR was 0.94 ± 0.04, suggesting near adequate nutrient intakes. The mean ± SD of NOR was 0.84± 0.16, suggesting high but not optimal nutrient intakes. Specifically, intakes were not optimal for iron, iodine and zinc. The intake of nutritious food groups was significantly correlated to the mean adequacy and optimisation ratios, r=.199 (P=0.046) and r=.258 (P=0.009), respectively. Conclusions: The DDQ is a relatively valid method for assessing dietary intake in New Zealand women. Further research is required to investigate associations between dietary diversity and health outcomes.