Pumpkins are actually a fruit not a vegetable.
Decaffeinated coffee is not caffeine-free.
A cluster of bananas is called a hand;
a single banana is a finger.
Onion is Latin for large pearl.
Fresh fruit is a better snack than dried fruit.
The term “superfood” is a misnomer.
The stickers on apples can be eaten, too.
About 75% of the fat in an avocado is monounsaturated.
A tablespoon of soy sauce can contain
up to 1,000 mg of sodium.
It is recommended that adults eat
less than 1,600 mg of sodium a day.
Fresh fruit, vegetables, and unsalted nuts
are practically sodium-free.

Nutrition Society Conference 2016: Abstracts

Call For Abstracts

The NZ Nutrition Society invites authors to submit abstracts for presentations for the 2016 Conference – “Feeding our Society: Manaakitanga in Nutrition for Aotearoa”

Abstracts are welcome in any area of nutrition, including those that incorporate the conference theme of Manaakitanga which refers to hospitality, kindness, generosity and support for others.

Abstract Submission

The organisers strongly encourage participants to present their work at the meetings. Abstracts are invited for oral presentations or poster presentations. If you submit an abstract for consideration by the committee and it is accepted for presentation, you must register to attend the conference. You can register online using the registration page on the Nutrition Society website.

When submitting you should indicate:

  • whether you are a student
  • whether you want your work considered for oral presentation

Abstract Instructions

Head the abstract with the title; authors; and affiliations.

Each of these should be on a separate line. No abstract should exceed 300 words.

Abstracts should contain a statement of the problem, methods, clear results and conclusion or significance of the findings. Abstracts will be reviewed and may be returned to the authors for clarification/modification.

Please use the format below:

  • Abstract title – Bold, font size 14
  • Authors – font size 12, with presenting author underlined
  • Main text – font size 12, justified, single line spacing

Please do not include: references, tables or figures.

Abstracts must include some data.

Abstract Example:

The effects of regular nut consumption on nutrient profiles and food group patterns in comparison to other energy dense snack foods

Brown, R.1, Pearson, K.1, Chisholm, A.1, Tey, SL.2

1Department of Human Nutrition, University of Otago, Dunedin, NZ, 2Clinical Nutrition Research Centre, Singapore Institute for Clinical Sciences, A*STAR, Singapore.

Background: Regular nut consumption is associated with a reduction in cardiovascular disease risk, partly due to improvements in diet quality. How individuals modify their intakes when consuming nuts compared to other snacks is largely unknown. We therefore examined the effects of nut consumption in comparison to other energy-dense foods on energy compensation, nutrient displacement and food group patterns.
Methods: This was a 12-week randomised, controlled, parallel study with four arms: 1100 kJ/day for each of hazelnuts (42 g), chocolate (50 g), potato crisps (50 g), or no added snack (control). Food records, body composition, and physical activity were measured at baseline and week 12 in 102 participants.
Results: There were no significant changes in body composition and physical activity between groups. However, significant improvements in diet quality were observed in the hazelnut group. Intakes of monounsaturated fat, polyunsaturated fat, and vitamin E were significantly higher (all p < 0.05), whereas saturated fat and carbohydrate were significantly lower (both p < 0.05) in the hazelnut group compared to the other groups at week 12. When foods were categorised as snacks or meals, changes in nutrient intake were apparent only for snacks. There were no significant between group differences for energy compensation and displacement for nutrients (all p ≥ 0.132), with the exception of fibre. Changes in food group intake were largely limited to food groups to which the snacks were allocated.
Conclusions: Results show that regular nut consumption significantly improves nutrient profiles, without adversely affecting body composition. Also, nutrient changes occur at the snack level and are not extended to meals.

To submit you should email you abstract directly to the meeting organisers (see below). Monday 30th September 2016 is the last day for abstract submission.

Meeting Organisers
Sarah Eady -
Dr Alison Wallace -