New Zealand Food Safety commissioned research to understand what (if any) impact the inclusion of energy labelling on menu boards has on influencing consumers to purchase lower energy foods. Most respondents say that they are unlikely to use menu labelling, however overall, those seeing energy information on menus ordered 12% less energy. Decrease in energy ordered was only seen in adults. Youth ordered 4% more energy. Education is critical to strengthen the impact of menu labelling.

Total Diet Surveys (TDSs) enable us to estimate and monitor dietary exposures to chemical residues, contaminant and nutrient elements.

The aim of the project was to assess levels of vitamin C and zinc in a range of food types, and selenium in infant formulae; and to compare these to average levels claimed on product labels, and in the case of selenium in infant formula, to the mandatory minimum and maximum levels in the Standard 2.9.1 of the Food Standards Code. This information will assist in the development of food standards relating to nutrient fortification. The project follows similar projects assessing levels of folate and iron (2005) and vitamin A, vitamin D and calcium (2006).

This project has conducted a survey of selected New Zealand foods to determine moisture
and fat content, and fatty acid profiles. The principal objective was to provide data on trans
fatty acid content to support decisions regarding labelling.

-Vitamin K Intake Recommendations
-Dietary Sources of Vitamin K
-Vitamin K Intakes
-Vitamin K and Blood-thinning Medications
-References
-Appendix A
-Appendix B