Category: Collaborating Centres

05 Jun 2019

Staff Profile: Emalie Sparks

Emalie Sparks is a PhD candidate and Research Assistant at The George Institute for Global Health. She is also an Accredited Practising Dietitian and holds a Master of Nutrition and Dietetics from The University of Sydney. Emalie’s main area of research, and the topic of her PhD, is in institutional nutrition policies and their impact […]

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10 Apr 2019

Staff Profile: Dr Kathy Trieu

Kathy Trieu is a Research Fellow with a background in public health nutrition at the George Institute for Global Health, where she leads policy-oriented research related to improving the nutrition of populations for the prevention of noncommunicable diseases. Kathy was recently awarded her PhD (January 2019) from the University of Sydney, Faculty of Medicine and […]

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10 Apr 2019

Iodine fortification of foods and condiments, other than salt, for preventing iodine deficiency disorders (Review)

Santos et al. recently published a Cochrane Review, investigating the addition of iodine to foods other than salt to prevent diseases caused by inadequate iodine intake. Eleven studies met the authors’ inclusion criteria, seven randomised control trials (RCTs), three cluster non-RCTs and one randomised cross-over study. The majority were carried out in school aged children […]

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10 Apr 2019

Mid-term evaluation of Malaysia’s National Salt Reduction Strategy

In November last year, with support from WHO, Kathy and Jacqui from the George Institute supported a Ministry of Health workshop in Malaysia to understand the progress of the national salt reduction strategy to date, with a view to providing recommendations for strengthening implementation and monitoring of the strategy in the next two years. The […]

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10 Apr 2019

Understanding Barriers and Enablers to State Action on Salt: Analysis of Stakeholder Perceptions of the VicHealth Salt Reduction Partnership

A study by McKenzie et al. investigated stakeholder perceptions of the Victorian Salt Reduction Partnership. The Partnership consists of health and research organisations that came together in 2015 to develop an action plan for salt reduction interventions in Victoria, Australia. Fourteen stakeholders were interviewed (12 members of the partnership and two informal collaborators) at the […]

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10 Apr 2019

Sodium Levels of Processed Meat in Australia: Supermarket Survey Data from 2010 to 2017

A study by Sparks et al. assessed the sodium levels of processed meat products in Australian supermarkets and changes over time. Overall, they found a reduction in sodium levels in processed meats for which the government had established voluntary sodium target’s under the Food and Health Dialogue, and no change for other processed meats. They […]

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10 Apr 2019

Contribution of fat, sugar and salt to diets in the Pacific Islands: a systematic review

A systematic review by Santos et al. has investigated the contribution of fat, salt and sugar to diets in Pacific Island countries. Authors searched both electronic and grey (unpublished) literature, finding 31 studies that provided relevant information on fat (n=22), salt (n=14) and sugar (n=17). A range of assessment methods were used, including absolute intake, […]

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29 Nov 2016

2nd Regional Forum of WHO Collaborating Centres in the Western Pacific

Clare Farrand and Joseph Alvin Santos represented the WHO Collaborating Centre on Population Salt Reduction at the George Institute at the Second Regional Forum of WHO Collaborating Centres in the Western Pacific, held from 28-29 November 2016 in Manila, Philippines. The objectives of the meeting were: to promote, report and share successful progress of the […]

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