Nutritional Punch

That quip was made by the Minister for the Rugby World Cup Trevor Mallard filling in the for the Minister of Health during the launch of a report that stresses the importance of a balanced diet in order to improve and maintain health – not just for elite rugby players, but all Kiwis.

The Nutritional Importance of Foods of Animal Origin in a Healthy New Zealand Diet

is written by qualified nutritionists and dieticians within the seafood, meat, dairy and egg industries and is sponsored, amongst others, by the New Zealand Seafood Industry Council.

The report highlights the vital nutritional contribution foods of animal origin make to a diet, and what can happen if you cut them out completely or don’t eat enough. It also explores and explodes some common myths and misconceptions surrounding fish, meat and dairy products.

Seafood scores highly across many of the essential nutrients as an important source of protein, iron, zinc, iodine, selenium, vitamin B12 and vitamin D, amongst others. Inadequate intakes of these nutrients can result in such things as impaired behavioural and cognitive development, impaired energy metabolism, lower resistance to infection and fatigue, impaired growth and development in children, increased rise of pernicious anemia, poor bone health and increased risk of rickets (which is on the rise again in New Zealand).

The health promoting benefits of omega 3 fatty acids get a big tick in the report, with oily fish, such as salmon, tuna, kahawai and sardines noted as the richest source.

The current eating patterns of New Zealanders show that Pacific people (adults and children) eat more fish and shellfish than other groups within the New Zealand population.

A third of all children eat fish at least once a week, which increases to around 60 percent in Pacific children.

According to FAO (UN Food & Agriculture Organisation) consumption data, it was estimated New Zealanders’ consumption of fish and fish products increased by 39.5 percent from 1991 to 2001.