Tag: News

27 Mar 2018

Food industry in Canada fail to meet salt reduction targets

Voluntary targets for sodium in various processed foods were introduced by the federal government (Health Canada) in Canada four years ago. These targets focused on 94 food categories within processed foods, aiming to reduce average sodium intake to 2,300mg in a two year period, yet in an evaluation of 10,000 products within the 94 food [...]
Continue Reading
27 Mar 2018

Know your numbers – World Hypertension Day

World Hypertension League is targeting hypertension awareness with World Hypertension Day on the 17th of May. The theme of Know Your Numbers is aiming to increase awareness of high blood pressure. This campaign ties in with May Measurement Month, through the International Society of Hypertension, and is a global synchronised screening campaign, setting up free [...]
Continue Reading
27 Mar 2018

Salty Sausages a Health Risk on Australian BBQ’s

Research conducted by the George Institute for Global Health, in collaboration with the Victorian Health Promotion Foundation (VicHealth) and the Heart Foundation Victoria, showed that the Australian BBQ favourite- sausages- contain on average over a quarter (28%) of recommended daily salt intake in one sausage alone. Data was analysed from 2010-2017, with data collected from [...]
Continue Reading
28 Mar 2017

Salt levels in bread in Australia declined from 2010 to 2017

Australian researchers have found some rye and sourdough breads contain more salt than a packet of chips pic.twitter.com/CfwAlOFWIK — ABC News 24 (@ABCNews24) March 21, 2017 In support of WSAW 2017, the George Institute for Global Health conducted a survey to look at the salt contents of packaged breads sold in Australia. The study analysed [...]
Continue Reading
17 Feb 2017

ASTHO Issue Brief on Food Service Industry Partnerships

The Association of State and Territorial Health Officials (ASTHO) published an issue brief which highlights insights for state health agencies around working with food service management companies (FSMCs), developing food service guidelines and improving industry partnerships. The ideas generated through interview of FSMCs, a survey of state chronic disease directors, and virtual roundtable discussions. Six […]

Continue Reading
17 Feb 2017

WHO Nutrient Profile Model for the Western Pacific Region

The World Health Organization Western Pacific Regional Office (WHO-WPRO) recently published a tool to protect children from marketing of unhealthy foods and non-alcoholic beverages. The Regional Nutrient Profile Model aims to aid countries in identifying foods that are commonly marketed to children–through media including television, radio, newspapers, billboards and banners–that should be prohibited. The model […]

Continue Reading
17 Feb 2017

World Salt Awareness Week 2017

This year World Salt Awareness Week will be held from the 20th to 26th of March, with the theme ‘Salt: The Forgotten Killer.’ The World Action on Salt and Health (WASH) will be calling on the food and drink industry to start or continue their reformulation efforts to meet national salt reduction targets; governments to [...]
Continue Reading
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 […]

Continue Reading
22 Nov 2016

Data analysis training in Samoa

As part of the Global Alliance for Chronic Disease project on Cost-Effectiveness of Salt Reduction in the Pacific Islands, Kathy Trieu from the George Institute conducted training on data analysis with Samoa Ministry of Health and Samoa Bureau of Statistics on 22 November 2016. The aim of the training was to strengthen skills in using […]

Continue Reading