Exploring NZ’s Evolving Diet: Discover the Rise of Māori Bread and Jackfruit in Our Nutritional Database

The latest update to the New Zealand food composition database brings fresh insights about the foods that matter to diverse communities. This update includes traditional staples like rēwena (Māori bread), along with ingredients like natto, paneer, jackfruit, and lentils. It also now features modern items like lactose-free yogurts and dairy-free cheeses.

This update reflects New Zealand’s growing diversity. According to the 2023 census, nearly one-third of the population was born overseas, with a rapid increase in residents of Asian descent. Supermarkets and food services are responding to these shifts, making more global options available.

Alongside traditional foods, there’s a rising interest in plant-based diets and allergen-friendly products. This database expansion captures these trends, making it easier for nutritionists to offer guidance that’s culturally relevant. For instance, including rēwena allows Māori communities to receive tailored nutritional advice that resonates with their heritage.

Food choices matter. The database features 191 new or updated records, which offer a detailed look at nutrients. Key new entries include:

• Traditional Māori foods like rēwena
• Asian staples such as natto and black beans
• Health-focused items like high-protein yogurts

The food database is regularly updated based on surveys that reflect what New Zealanders consume. This ensures it stays relevant, capturing the evolving landscape of our eating habits. For example, the incorporation of foods like lentils and jackfruit addresses the trend of choosing healthier, plant-based options.

As the database grows—now offering 2,857 foods and 434 nutrient components—it provides vital insights into nutrition. This information aids researchers, health professionals, and the food industry in developing better products and educating the public about healthy eating.

Food choices play a crucial role in our health. The new additions enhance understanding of dietary fibers and fatty acids, showing how these foods can contribute to a balanced diet. For example, rēwena, made with potatoes, is richer in protein and fiber than many standard breads, while beans and lentils are great for providing protein and iron at an affordable price.

This comprehensive database supports initiatives encouraging New Zealanders to increase their fruit and vegetable intake. It’s essential for public health agencies, researchers, and food regulators in shaping a healthier food environment. By reflecting the dynamic changes in our society, it helps build awareness around nutrition and fosters informed eating choices.

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