OTAGO HEHA NEWSLETTER - Southern DHB · 2018. 11. 8. · OTAGO HEHA NEWSLETTER, DECEMBER 2011 05...

Kia ora koutou

Christmas and the New Year are just around the corner which creates many challenges for healthy eating, so remember that a responsible host will provide some healthy treats. With the warmer weather and longer daylight hours over summer there are more opportunities to get out and enjoy the parks and walks around the region. The Healthy Eating Healthy Action team here at Southern District Health Board have had a hectic few months with many workforce development opportunities, grants rounds and community events.

In this newsletter Gillian Thomas has profiled some of the successful programmes happening in Southland, as well as Otago. A big thank you to Gillian for the wonderful job she does putting together the newsletter.

The Move-Me website continues to be very popular and is a great way to access information about sports, walking tracks and events in Dunedin. Recently the Move-Me team organised a Have-A-Go day at the Edgar Centre which was a fantastic opportunity for people to try a new activity or sport, with over 500 attendees trying 25 different sports.

“Potato in the Park” has become a fabulous annual event for the South Dunedin community with 150 potatoes and buckets given away for families to grow their own vegetables at home. Around 300 people enjoyed lots of fun activities, including Zumba, plus a healthy baked potato and vegetable soup lunch thanks to the Otago Farmers Market. Thanks to the subgroup of the HEHA Coordination group who organised this health promotion event.

There were 21 applications to the M-aori Community Action fund and 29 to the HEHA Breastfeeding fund. Another big thank you to the HEHA M-aori Advisory Group and the Breastfeeding grant selection panel for the incredible job assessing the grant applications. There is another grants round planned for both Funds in March 2012.

The M-aori Community Action workforce development fund provided funding for six Otago participants to attend the annual M-aori Physical Activity and Nutrition conference in Gisborne in November; also a wonderful Food and Nutrition hui with the famous New Zealand chef, Charles Royal and nutritionist Christina McKerchar (see article); plus M-aori dietetic student scholarships.

There are several workforce development opportunities planned for next year including an exercise prescription seminar on 18th February, and a M-aori Breastfeeding hui. In addition, ANA are planning to run a Regional Forum in Dunedin, so

watch this space!

Ng-a mihi o te Kirihimete me te Tau H-ou.

Merry Christmas and Happy New Year.

Joanne ArthurOtago HEHA Manager

OTAGO HEHA NEWSLETTER

DECEMBER 2011

Features In This Issue

KiwiSeniors Southland’s Active Walkers

Cooking with M-aori Chef Charles Royal

04

08

The Jammers face a pack of

Blockers, the Pivot is the

pacesetter and everyone’s

on for the jam... haven’t a clue

what’s going on?! It’s full on

and furious, it’s Roller Derby

- just one of the physical

activities that you could learn

about at the recent Have a

Go Day organised by Move-Me

and the venue host, the Edgar

Sports Centre.

There were people Geocaching in the

car park, would be windsurfers learning

how to rig a sail, newbie mountain bikers

negotiating seesaws and Rock ’n Roll was

enjoying a revival. Table Tennis, Futsal,

Soccer, Netball, Hockey, Bowls, Softball, Tag,

Cricket and Kayaking; there were sports for

everyone including Wheelchair Basketball.

Pilates, Aerobics, Yoga and Fitness work out

programmes were all stretching muscles

and minds as the adventurous and the

curious did the circuit of displays. Have a Go

Day saw more than 500 people, from school

age kids through to 60+ year olds, turn out

to try out sports and leisure activities on

offer in Dunedin.

Victoria Muir, Move-Me Coordinator, said

there was great feedback from people who

appreciated the free and

supportive environment

to try out new activities.

The positive response,

she says, definitely

warrants a repeat of

the event next year.

www.moveme.org.nz

HAVE A GO DAY!

02 OTAGO HEHA NEWSLETTER, DECEMBER 2011

POTATO IN THE PARK

OTAGO HEHA NEWSLETTER, DECEMBER 2011 03

It began as a spring day that threatened to recede

into winter but the South Dunedin community

seemed to bring the sun with them when they

turned out to enjoy a lunch time in Navy Park. Local

families and individuals came together rallied by

the Otago Farmers Market mobile kitchen where

Alison and Simon worked tirelessly serving up 300

baked potatoes stuffed with coleslaw and copious

amounts of hand- and heart-warming vegetable

soup.

Children played on the swings, slide and flying fox, got right into

Sport Otago’s organised games and Mr Potato Head starred in

family photos thanks to the Hub. Give-away recipes and tips on

$5 and under local activities were snapped up, and the Pacific

beat drew the crowd to the colourful swaying moves of Pacific

dancers.

Adults learnt how to make compost and grow spuds and

everywhere people clutched their free take home ‘spuds in

a bucket’ with the promise of their own new potatoes for

Christmas.

The second ‘Potato in the Park’ was a hugely successful

community event.

Otago HEHA, Heart Foundation, Sport Otago, Public Health

South, DCC, Pacific Trust Otago and the Hub would like to thank

the Otago Farmer’s Market and the many other generous

sponsors who contributed to the success of the day.

KIWI SENIORS – SOUTHLAND’S ACTIVE WALKERS


Forty seven people are settling into their bus

seats, Ann Robbie from Sport Southland boards

the bus and is immediately asked “Which side of

the road do we walk on?”

“For you”, retorts Ann with a chuckle,”Not in the middle”!

It’s a sign of the camaraderie and fun that prevails with

this group of 50 + year olds who belong to Invercargill’s

walking group KiwiSeniors.The KiwiSeniors Programme

promotes regular physical activity for the over 50s and is

organised by Sport Southland and supported locally by BNZ.

Each week of the year the KiwiSeniors meet for different

walks in and around Invercargill and the wider Southland

province. There are groups in Invercargill, Te Anau, Eastern

Southland and Northern Southland with a total membership

of over 250.

Today the bus is heading to Otatara and the Fern Bird Walk,

just a fifteen minute bus ride away. Ann Robbie won’t be along

for the trip but she reminds everyone that registration for

the annual Mystery Trip is due. She fields a few requests for

some clues as to this year’s destination. She’s giving nothing

away, “I can’t remember, there’s alzheimers in my family!”

Today’s walk has been planned by Erena Weavers, one of a

handful of volunteers who take turns to plan individual weekly

walks. Erena has been associated with KiwiSeniors since it

began 20 years ago. “We just started with a small van and

about eight walkers. Now sometimes we need two buses

to cater for everyone. The cost of the bus is shared by the

number of people who take part. Today our trip is just $5

each.”

When the bus stops at Otatara there’s a half kilometre

walk on a gravel road to reach the beginning of the Fern Bird

Walk. Already it’s clear that there’s a range of abilities among

the KiwiSeniors. Some stride up the road confidently while

others take a more leisurely pace and some walk with the aid

of walking supports.

Erena explains that each walk must take into account the

ability of everyone allowing a short (1.5-2km), medium (5-

6kms) and long (10-14km) walk option per day. Everyone is

advised of the walk on the bus and everyone is accountable or

buddied up. No one is to walk alone.

“We need six volunteers for every walk, with two assigned to

each of the three groups. It’s important to have a tail-end

Charlie so that no one gets left behind.”

The Fern Bird Walk is a casual 20-30 minute stroll in

single file following a board walk that weaves its way through

changing stands of vegetation including giant native trees

in the swamp forest, then manuka forest, and then, on the

estuary edge, the walk opens to a spectacular jointed wire

rush meadow. Everyone learns that Oioi is the M-aori name for

the plant and that it was used by M-aori and early European


for thatching. The area is the habitat for the South Island

Fern bird, Matata, and some had lucky sightings of one but no

one missed out on the panoramic view from Stewart Island

to Invercargill’s suburbs which the beautiful fine day delivered

from the rush meadow.

A number of people comment on how they’ve lived in

Invercargill all their life and never knew this walk existed.

The short distance group return to the bus and climb

aboard. The bus heads a few kilometres up the road and

then waits for the ‘medium’ distance walkers to arrive and

then drives both groups to the site of a bush walk. The long

distance walkers walk all the way to this new rendezvous point.

Once everyone has completed the undulating bush walk, all 47

take out their packed lunches at the picnic site which, most

importantly, is also served by a public toilet.

The chatter and laughter over lunch confirms how much

everyone enjoys each other’s company. One of the youngest in

the group says she joined KiwiSeniors to visit places that she

wouldn’t normally go to by herself. Others

have made new friends by belonging to

the group. George, in his eighties, has

always been a great walker but three years

ago he slipped in the snow and the injury

he sustained was so severe he couldn’t

even walk around the block. He had been a

regular KiwiSenior striding it out with the

best but he wasn’t prepared to be beaten.

He kept up with his walking and now proudly

says that he can walk seven kilometres a

day. Triss is keen to be on record as the

oldest in the walking group at 88 and a half

years old.

It’s a very noisy and happy busload that

head back to Invercargill. There’s a bit of

guess work going on as to where and what

the Mystery Trip will be. They’ve already

done Lawrence and the daffodil fields at

Weatherston’s, there was the slightly hair

raising bus ride down into Skippers Canyon

to explore the historic walking tracks there and they’ve trekked

through the spectacular forest around the Mavora Lakes.

Sometimes they’ve also been involved with extra activities like

the planting of 400 native plants at the Waituna Wetlands and

they’ve fished in the Mavora Lakes with fishing lessons from

Fish and Game NZ staff.

Back at Sport Southland the four hour outing is over. Ann

Robbie greets everyone on their return and reminds them that

next week’s walk will be in Gladstone. The week after that?

“Ah I would love to disclose where you are off to – but then it

wouldn’t be a mystery!”

Post script from Ann Robbie: 60 people came on the Mystery Trip. It was a trip to the Kelvin

Heights Peninsula track into Frankton, followed by lunch at the

Frankton Marina with the finale of the day being a cruise on the

‘Million Dollar Boats’ viewing the track they had completed earlier

in the day – what an outing! Now we are planning the Clyde Rail

Trail in March!

KiwiSeniors for Otago?Otago HEHA is investigating the feasibility of promoting

walking in Dunedin and the wider Otago region. KiwiSeniors

in Southland has been a successful walking programme

for 20 years. Once such a programme is established it

requires a dedicated person to commit to 4-6 hours a week

to oversee its running plus a group of 8-10 volunteers are

required to share the responsibility of planning walks and to

help on each walk. The volunteers are often found within the

group who are keen to walk.


ROLL OUT THE SUSHI!Sushi RollsINGREDIENTS:

• Short grain rice (now sold as medium grain rice and is no different from what is traded as the more expensive Japanese sushi rice.)

• Chinese Rice Wine Vinegar ($1.80 for a large bottle from most supermarkets)

• Nori sheets (buy in bulk from Asian food supply stores)

• Sugar and water.

Filling Options:• Shredded Chicken with Pam’s Teriyaki Sauce. • Tuna and Mayonnaise• Vegetarian options can include avocado, red and

green peppers, carrot or cucumber.

Method:• Cook rice and spread rice out over a large tray.

Chop up big lumps and allow to cool.• Mix 2 teaspoons of sugar and 1 tablespoon of rice

wine vinegar with ¾ of a cup of water and spread over the top of the rice. Do this when the rice still has some warmth in it. Cut through the rice with a spoon.

• Lay down your sushi mat and place a sheet of nori on top. Wet across the top of the nori sheet to about 1 inch in depth. This will allow the sheet to stick down when you roll it.

• Put on rubber gloves and have a bowl of water available to dip your fingers into as the rice is sticky when you work with it. Flatten rice out on top of nori sheet leaving both ends clear for ease of rolling.

• Just below the wet end of the nori sheet, place a line of filling from one side to the other on top of the rice. Allow the first inch or so of rice to be clear from filling.

• Now using the sushi mat roll up the sushi pressing firmly and evenly with your hands.

• Slice the sushi in half or into smaller portions as desired.

Sushi Ball• With wet hands, cup one hand and place a large

amount of rice into it. Press down in the palm of your hand to create a hollow shape for your filling.

• Add the filling then place more rice on top to cover. • Roll the rice around in your hands to shape it into a

ball. • Cover with plastic wrap.

Affordable healthy lunches

are always on the agenda

when the Otago HEHA School

Canteen Network comes

together, and in November

the spotlight was on sushi.

Nickee Tamati who runs

the school canteen at St

Hilda’s Collegiate gave a

demonstration on how to

make sushi and she and her

colleague Angela Howell,

floated the idea of providing

other canteens with a sushi-

to-order wholesale service.

Nickee says a Japanese teacher

at the school had taught her some

of the finer points on making good

sushi and now sushi rolls and sushi

balls are becoming very popular

items at the canteen.

Nickee stressed that she is

always very generous with the

fillings as she wants to provide food

with substance for teenagers. The

canteen sells a roll of sushi cut into

halves for $4 and even at this price

there is still a small margin of profit

for the canteen. Nickee shared her

knowledge on the best and least

expensive ingredients to buy.

Canteen staff are well aware

that there is a need for low cost

food options to cater for those who

cannot afford to buy more expensive

items. At the Queens’ High School

canteen, students can buy individual

rounds of sushi for 80 cents.

As preparation time for making

sushi can be an issue for canteen

staff, Nickee and Angela are planning

to offer all schools the opportunity

to order and buy ready-made

sushi from them. The idea was

warmly received by those at the

meeting and once the pricing has

been finalised, affordable sushi will

become an option for all Dunedin

school canteens next year.

For more information email

[email protected]

or ph 03 472 7949


WH-ANAU VOICES SHARE

BREASTFEEDING EXPERIENCESDuring World Breastfeeding Week

this year M.P. Tariana Turia, the Co-

Leader of the M-aori Party, praised all

wh-anau who play such a vital role in

supporting women to breastfeed. She

said that part of being a mother was

“about being surrounded by the love

of wh-anau - contributing to wh-anau

ora - taking up the responsibility for

all of our wh-anau to be well, to be

healthy, to be strong.”

Health promoters from Nga Kete Matauranga

Pounamu Trust in Invercargill have latched

on to the same sentiment, and with HEHA

funding support have produced an innovative

breastfeeding educational and promotional

DVD resource with a strong wh-anau focus. The

DVD will go hand in hand with the introduction

of the Trust’s HEHA antenatal breastfeeding

courses.

Launched in November, the DVD centres

around three local Murihiku families, with

three generations of each family talking about

their own unique breastfeeding experiences.

Family members are aged from 1 to 88 years

and all three wh-anau have a strong culture of

breastfeeding.

As the wh-anau span three generations,

they also traverse societal changes. In the

1950’s mothers had limited options as there

was not the access to milk products, however

on the other hand there was more of a sense

of community with heavy reliance of support

within the family. Today reality can include

families with two working parents and single

parent families, plus today Dad’s role has

become more important than it was in the

past.

Leoma Tawaroa from Nga Kete Matauranga

Pounamu Trust says “We wanted wh-anau to talk

about their own experiences of breastfeeding

and to place value on those experiences.

There’s a clear theme that no one size fits all;

our experiences are unique.”

“We recognise the important role that

family have as key motivating and supporting

influences on breastfeeding as the norm. The

title of the DVD, ‘He Muka no te Taura Here: A

fibre from the woven rope’, reflects this as it

affirms the importance of whakapapa and of

family connectivity.”

Leoma says that in the 20 minute DVD,

the overwhelming message from wh-anau is

that breastfeeding is normal; it’s natural and

supported.

The DVD is introduced by Tariana Turia who,

as Minister of Wh-anau Ora and as a recognised

champion of breastfeeding, stresses the

importance of wh-anau in addressing health

and social issues and she affirms all the

key messages within the resource. As an

information tool the DVD also raises awareness

for wh-anau of local resources, support services

and agencies and enhances knowledge of the

importance of breastfeeding.

M-aori Dietitian, Makuini McKerchar

discusses the nutritional qualities of breast

milk and the health benefits of breastfeeding

and Dawn Wybrow, a community nurse with 40

years experience, talks about issues mothers

can have with breastfeeding. A local kuia shares

her knowledge on M-aori cultural values and

breastfeeding.

Deli Ives, the Trust’s M-aori Health Promoter

- Wh-anau Ora, believes that the DVD, in

conjunction with the new breastfeeding

antenatal classes, will enhance access to

breastfeeding support at the early stages of

parenthood.

“It’s going to provide learning opportunities

for wh-anau and communities. We see it as a

great catalyst to talk about the issues that are

being raised and it will be equally as valuable

for professionals as it will be for wh-anau as

it offers health providers insight that can

enhance their engagement with wh-anau.”

The antenatal courses will be run as two,

two-hour sessions and participants will get

to take home a copy of the DVD. Following

their own internal peer review of the course,

the Trust plan to run short pilot courses for

community review by both whanau and health

professionals.

In the words of an 88 year old grandmother,

“Breastfeeding my baby was the one and only

time my baby belonged to me and to only me”;

the voices of Southland wh-anau are ready to

share their breastfeeding experiences and

wisdom.


COOKING WITH CHARLES

When Charles Royal was a

young boy he won first prize

for best pikelets at Taihape

Primary School. In 2003

he won the New Zealand

Innovative Chef of the Year

Award from the Restaurant

Association and in 2004-

05 the Cuisine Magazine

and Matua Valley Wines

Award of Innovation and

Excellence.

As an acclaimed Chef, Charles’

innovation in cooking has been to bring

back the fare of his tupuna, native

plants and herbs that have been

generally overlooked since early M-aori

settlement, and he has elevated them

to contemporary fine food status. With

his wife, Tania, he established KINAKI

NZ to harvest and supply native herbs

to local and international kitchens

and he leads food trails in the bush,

cooking on the spot with plants just

gathered.

In late November, the HEHA Otago

maori community action work-force

devlopment fund brought Charles

Royal to Dunedin for a workshop. He

gave an entertaining, informative and

very tasteful presentation.Charles

had the audience eating out of his

hands with Pikopiko pesto, Horopito

spiced hummus, Kawakawa tea,

stirfried Hakeka, and aioli blended

with Piripiri rub. All were easily

prepared on the spot with what

Charles described as “simple and easy

recipes that kids could do.”

The indigenous native pepper,

Horopito, has green leaves with red

speckles. Charles warned not to

eat a whole leaf as it is extremely

hot and chewed in its raw state has

the same effect as chilli. Horopito

can be infused in avocado oil, used in

marinades or rubbed on meat, fish and

vegetables. Charles blended it with

chickpeas and rice bran oil to make his

delicious spicy hummus dip.

Horopito was also used traditionally

as an anti-fungal agent particularly

for eczema. Steeped in hot water it

releases anti oxidants which relieve

itching and moisten the skin.

Charles warned that foraging for

native plants can lead to harm if you

don’t know what you are looking for.

There are 312 varieties of native ferns

but only seven of them are edible, the

others are poisonous with some being

carcinogenic. The edible fern shoots,

Pikopiko, can be used as a vegetable

or garnish. To prevent bitterness he

suggests you remove the hairs from

the shoot and remove any speckles.

His Pikopiko pesto was a big taste hit,

a simple blend of toasted sunflower

seeds, oil and Pikopiko.

Hakeka, the wild bush mushroom,

is a wood fungus found on the forest

floor. Again you have to know what

you are looking for as there are native

mushrooms which are deadly. Hakeka

is brown and shaped like an ear. When

dried, Hakeka can be softened by

immersing in water. Hakeka is very

similar to Asian mushrooms and can be

used in stir frys and casseroles. The

on-site tastings elicited a variety of

tentative responses including ‘chewy’

and ‘rubbery’ – it wasn’t everyone’s

favourite.

The Maori bush basil, Kawakawa,

has a heart shaped leaf two to five

inches long. After harvesting, Charles

will wash and dry the leaves then grind

them down into a powder. He uses it

as a spice in cooking and makes tea

with it. Kawakawa tastes similar to

basil with a sweet lemongrass flavour.

Kawakawa is a blood purifier and hence

is not advised to be taken by people

on heart medication. Kawakawa also

has a bright orange berry which can

be added to fruit salads, ice cream and

sorbets.

For the audiences final tasting,

Charles blended together aioli with

FROM KERERU TO KFC


Piripiri Rub, a mixture of spices that

include Horopito, Kawakawa and cayenne. It

was divine.

In the afternoon Charles took a group

of 16 people for a walk through the

Dunedin Botanical Gardens. Charles left

no doubt as to why his bush tours are so

successful; he is a mind of information on

both the medicinal and culinary properties

of native plants and herbs and is a

compelling story teller. The group then

returned to Otago Polytechnic’s catering

facilities and led by Charles they learnt

how to cook a number of dishes including

very moist Pikopiko soda bread, the best

Kawakawa shortbread and sumptuous

sautéed Kawakawa chicken.

There wasn’t a person on the day who

didn’t receive some form of inspiration

from Charles - a right ‘Royal’ chef and

innovator taking the fare of his tupuna to

the food table.

Charles Royal’s recipe book, Cooking

with Charles, along with supplies of herbs

and spices can be sourced through

www.maorifood.com

There is no question that the M-aori diet has changed since pre-European

settlement and with the use of one small but powerful phrase “from Kereru

to KFC” Christina McKerchar had her audience engaged with the reality of

issues facing M-aori and healthy eating.

Christina McKerchar is a nutritionist and full time Mum who recently

worked forTe Hotu Manawa M-aori a national organisation set up to promote

M-aori heart health. Christina was HEHA’s guest at its recent healthy eating

seminar for the M-aori community and her presentation followed that of

Charles Royal’s, the M-aori Chef.

Pre World War II, 80% of M-aori were rural, with the advent of urbanisation

many M-aori have lost access to their traditional kai; whanau gardens and with

increasing pollution of water ways, fishing is limited. Food must be bought

and lack of money heads the list of barriers to healthy eating. Budgets are

squeezed; 40% of M-aori say they can only afford to eat properly sometimes,

49% eat a limited variety of foods. Christina said the colloquial observation,

“But they don’t look like they are starving”, belies the truth that processed

foods which are high in sugar and fat and low in fibre are cheaper and higher

in energy than foods made from scratch. For example; White bread is cheaper

than wholegrain, standard mince cheaper than lean mince.

Obesity statistics from a 2008/09 National survey show that a third of

M-aori children (5-14yrs), 40.7% of M-aori men and 48.1% of M-aori women are

overweight. Christina’s key message was that weight problems are “easier to

prevent than treat” and that we should be foccussing our health promotion

on our tamariki.

Christina defined food security as ‘access by all people at all times to

enough appropriate food for an active healthy life” and went on to outline

strategies to combat food insecurity and obesity.

Strategies targeted at politicians included the concept of an electronic

SMART card that read bar codes on basic healthy foods and discount the

price; tighter regulations on fringe lenders to prevent loan sharks from

charging excessive interest rates on loans which leads borrowers into a cycle

of debt; greater investment in financial literacy; commitment and monitoring

to ensure all beneficiaries receive their correct and full entitlements; and

free or subsidised food in schools.

She spoke of successful community strategies; Mara Kai (edible gardening)

programmes ; community produce markets that are aptly located, targeted

and accessible food cooperatives; where food is purchased in bulk at low cost

for households; and cooking programmes to improve skills and introduce

people to new foods.

Christina stressed the need for good communication to get across the

benefits of healthy eating. “Tell me how and show me why. Answer the WIIFM

question – ‘What’s in it for me?’ You have to make it meaningful to people’s

values and healthy eating messages need to be incorporated into existing

programmes. Lead by example, be really practical and take the whole wh-anau

approach.”

“He Mahi Kai Te Taonga –Obtaining food is the physical accomplishment-

survival is the treasured goal”, Christina McKerchar began her presentation

with this M-aori adage, equally as fitting to end on.

GOOD FOOD THAT’S GOOD FOR YOU!SOUTHLAND CATERING ACCORD


“Gidday Dion it’s Gretchen Blomfield calling from More FM here. You must work up a bit of an appetite working at Prime Grade Meats, what do you normally have for lunch on Fridays?”

“Well sometimes it’s fish and chips!”

“Well that’s not on Dion is it? We can’t have that. How would you and your workmates like a healthy lunch from Three Bean Cafe?

“You’re our ‘Workplace Shout’ competition winner this week and Three Bean Cafe will be supplying you and nine other workmates a selection of goodies from their healthier eating menu options thanks to the Southland Catering Accord.”

Throughout October and

November an eight week

Radio Marketing Campaign

blitzed the air waves in

Invercargill raising public

awareness of healthier

eating options available

from eight different cafes/

caterers, all of which are

signatories to the Southland

Catering Accord, an initiative

jointly sponsored by

Southland HEHA, the Heart

Foundation and Public Health

South.

Nicola Mason from the Heart

Foundation says, “With growing

concern about health conditions

associated with poor nutrition,

the HEHA Network recognised

that people who order and provide

catering are in a position to make

a difference by providing healthier

food alternatives, so we set about

influencing what options were on

offer.”


When the eight cafes signed up to the Southland Catering

Accord three years ago they agreed to design a catering menu

offering healthier eating options following the Food Guidelines

of the Catering Accord. The eight caterers, one in Gore and

seven in Invercargill, including the Invercargill Licensing Trust’s

Elmwood, who cater for many large events in the city, did just

that and all the healthy menus were published in the Southland

Catering Accord Booklet, making it easy for the public to order

healthier and delectable options.

Nicola says, ”We like to promote the menus as ‘Good food

that is good for you’. We definitely wanted to get away from the

stereotypical view of healthy food being bland and unexciting

where the only things people conjure up are lentils and carrots!

There are delicious options such as spinach pesto wraps with

ham and brie, smoked salmon on rye, Cajun spiced beef and

salad wrap, sweet chilli chicken kebabs, and seasonal fruit kebab

skewers with passion fruit yoghurt dip.

“The caterers found that making a change to a healthier

menu didn’t need to be dramatic and didn’t have additional

cost implications. Often the difference between healthy and

unhealthy comes down to subtle practices that are almost

indiscernible to the consumer from a taste point of view, such

as using minimum added fat, salt and sugar. “

The Guidelines for caterers include: aiming for 50% of

sandwiches to be made with wholemeal / wholegrain bread

using minimal spread; offering fruit and vegetable choices at

every function; serving foods such as muffins, cakes and scones

in appropriate serving sizes; using low fat dairy products in

cooking e.g. lite sour cream, lite cream cheese, low fat milk and

edam cheese; choosing low fat cooking methods; using low fat

cuts of meat; aiming to serve only one (if any) deep-fried and /

or pastry based options or alternatively using bread cases or

filo; and using spreads with less than 60% fat.

This year’s Radio Marketing Campaign was designed to raise

the public’s awareness of the healthier menus that are available

as catering options. It deliberately put the Southland Catering

Accord name out there so the public could request the menus.

It was timed to influence people’s catering choices for work and

family celebrations in the build up to Christmas. Over the eight

weeks each catering business was featured. The radio hosts

sampled and discussed the cafes healthy food on air and on

Fridays a competition winner received a ‘Workplace Shout’ from

that week’s featured cafe.

The campaign planned to close with an advertised pre-lunch

for the public in Queen’s Garden where people could sample

healthy foods from all the participating cafes in the Southland

Catering Accord. At the time of writing, Nicola Mason reported

that the response to the campaign to date had been extremely

positive and that awareness had definitely increased. It is hoped

that the ultimate outcome will see increased public use of the

Catering Accord and heightened engagement and promotion by

the caterers.

.

ONE GARDEN, ELEVEN BOSSES!CCS DISABILITY ACTION


In a suburban house in St Clair there are six flatmates many of whom require support workers to assist them. Since the middle of October their pace of life has quickened a little. There are more jobs to be done and more visitors to greet; it seems this new gardening lark is growing more than produce; it has become a catalyst for socialising and for feeling good. Bunnings Warehouse donated potting mix and other garden supplies and everyone chose what they wanted to plant. There is a good crop of potatoes planted as well as strawberries and all the other aforementioned vegetables and herbs. A compost bin is in the planning and food scraps and garden waste will be destined for it. There are flowers too; gladioli which are being grown in memory of a former flatmate who passed away earlier this year, and pansies, with sweet peas on the wish list. Ed Bedford from CCS Disability Action is the project’s supervisor. He says since work began on creating the raised garden beds and planting out there have been some demonstrative changes in people’s behaviour and outlook. It’s all been positive. “The enthusiasm is fantastic. On Thursday nights my phone starts ringing. ‘What’s the weather looking like for the weekend? Can we get out into the garden?’ Everyone has a part to play and takes their responsibility seriously. We have five other people with disabilities who live in other situations outside of

the St Clair house and they are also very much involved with the garden. One of them in particular has totally changed since he joined the group. At first he didn’t want to join in but once he started planting he got right into the thick of it. His carers say he’s stopped growling at them and wants to share his produce with them when it’s harvested.” Ed Bedford says the garden project is teaching everyone to take on their own responsibilities like watering the garden and weeding between the rows. “It’s great work experience for them. It gives them a reason to get out of the bed in the morning and it gets them outside the house. It also allows them to be involved with people in reciprocal relationships. For instance they invited their Taxi Driver, someone who knows many of them very well, to have lunch with them and other carers who deliver them home are invited to come and have a look at their garden. “Everyone is looking forward to taking potatoes and mint to their families and friends at Christmas time. The relationships aren’t just one-way anymore and they get a lot of self esteem from that. “Everyone is used to individual care but with gardening they can do this as a group. My job is to guide them, not to tell them what to do and they take that seriously; in fact I now have eleven bosses!” In May, before the garden beds were built the group attended six cooking and

nutrition workshops where they learnt about fresh foods and how to cook with them. The classes were focussed on ‘from garden to plate’ recipes. They were given ideas on what to do with leftovers and how to cook meals on a low budget. Lots of the flatmates are now using the recipes and getting involved with the cooking. Nuki, a Carer at the house, says the philosophy and values practised are based on people making their own way in the world. She has witnessed an uplift in mood in the house and a new sense of purpose. “Sometimes it takes an event in the community to bring people together. Once a seed is planted and watered it grows. The garden is something they can see, smell, touch and taste and collectively they can and do feel proud of their achievements.” CCS Disability Action has ambitious plans afoot to develop an empty section adjacent to the house to increase the garden area and hopefully to house a glasshouse. And to end, a quote from this month’s gardening report from one of the eleven bosses. “Here is just a quick note from the gardening guru herself, Miss Karen Menzies. Merry Christmas and a Happy New Gardening Year 2012. I’m looking forward to the continuation of our garden and all its fruit, and all that continue to support us.”

Ros has planted the lettuce and silverbeet,

Colin is the garlic man, Vicki takes care

of the watering and is responsible for

companion planting, Greg sowed and tends

the carrots, Craig is in charge of herbs, and

Karen, who calls herself the garden guru,

writes up regular reports on the garden’s

progress. This is not just a story about

a group of keen gardeners, it’s a story

about how growing a vegetable garden is

enriching the lives of a group of people with

physical disabilities.

POSITIVELY PEOPLE POWER!NORTH EAST VALLEY COMMUNITY GARDEN


There’s a block of land the size of a football field

at North East Valley School but it’s gardening not

rugby that’s drawing the locals to it. The North

East Valley Community Garden project began

nearly two years ago when a group of interested

locals formed a steering committee with the desire

to create a community garden. In early 2012 a

generous crop of vegetables will be ready for the

first community harvest.

Working soil to grow fruit and vegetables is one of the most

basic things in life and an underpinning goal of the NEV

Community Garden. The project is not just about providing an

accessible local food source, its reconnecting people with the

land and the environment, sharing basic knowledge on how to

provide basic healthy food for families with sustainable growing

practices, and supporting local people to live in a sustainable,

active and healthy way.

Committee member Amanda Brown says the journey to

date has been characterised by overwhelming generosity from

organisations and individuals wanting to contribute.

“In June 2010 we received a grant from Otago HEHA and we

were fortunate to have the initial support, input and skills of

people involved with; Grubby Angels, Otepoti Urban Organics,

Manuka farm, Students for Environmental Action, SuperGrans,

Sustainable Dunedin, Transition Valley 473 and Youth Grow.

“Later two garden sheds were donated and erected, a

reliable water supply was provided and we had many other

donations of garden items and supplies.

“We have been privileged to have the

knowledge and dedication of skilled gardeners,

and the enthusiasm of local residents who

are eager to learn to garden and to make this

community project a success. Our regular

working bees attract good numbers of

enthusiastic volunteers who willingly invest time

and energy into the development and planting

of garden beds.”

A quarter of the ‘football field’ has now been

planted out. Transition Valley 473 has planted

5 fruit and, 10 currants, and 6 gooseberries.

Raised garden beds are nurturing strawberries,

garlic, lettuces, rhubarb and lots of other

vegetables. Potatoes are planted out and

raspberry canes are growing.

Amanda says the project has brought

together a mix of community members, young,

old and in between. “They are a great group

who have got to know each other and who

teach each other. There’s room to experiment

and everyone’s own ideas are encouraged.”

Excitement is building for the first harvest, where the

produce will be shared between those who have actively

participated in the planting and growing. Excess produce will be

distributed through food banks, churches and schools to those

most in need.

The NEV Community Garden is a positive testament to the

power of people.

For more information email Jenny at

[email protected]

or phone Richard at 473 0139.

NEWS IN BRIEF


Pacific Trust OtagoThe Pacific Trust Otago has been making a difference

within its Pacific community north of Dunedin, thanks

to support from Sport Waitaki and Otago HEHA and

the Southern PHO.

Tongans make up the largest group of Pacific

people in the Waitaki District with a community of

around 500 people, who between them represent

nine different church congregations.

In June of this year Finau Taungapeau ran PTO’s

first workshop in Oamaru as a response to concerns

expressed by some of the professionals working with

Pacific families in the area.

The workshop became the catalyst for setting

up Zumba classes in Oamaru. In July the first class

began and ran once a week with a lot of interest and

high level of participation. Such was the demand that

in September a second session was established.

When Finau held a second workshop in November

she said it was evident that some of those who’d

been doing Zumba had lost weight. “One woman told

me she never misses the classes and she’s lost 17

kilos. Many people also expressed they are enjoying

being active.”

The second workshop focussed on healthy eating

and in particular centred on ‘how much we need to

eat’. The community are now keen to be involved with

cooking classes. Finau said that early next year she

plans to train identified candidates to be trainers by

holding four cooking sessions of 3 – 4 hours for up to

12 people.

Youth Engaging in Physical ActivitiesThe PTO is committed to a focus on youth and over the next two years

intends to build on this focus. The regular Pacific Sports Tournament

held three times a year at the Edgar Sports Centre continues to

grow with over 500 people attending the last two day tournament in

November playing volleyball and netball.

The PTO’s Summer Games nights on the Market Reserve, which were

formerly organised and run with support from Sport Otago, are now

being run solo by PTO. The Games Nights have a less structured theme

to them and are designed to attract more young people. Finau says the

nights have really taken off.

“We put everyone into 6 teams of eight or more and rotate the

teams so that they get some hard physical exercise playing touch

and soccer and then have a more relaxing time playing volleyball. Our

first night drew 40 people and the numbers have risen since with 70

attending the last session. It’s a crowd of young adults, teenagers and

some Primary School aged children. It’s supposed to be an hour long

session but usually lasts two hours because no one wants to go home!

Everyone loves spending the time outdoors and young parents come

with their toddlers who can play on the swings at the Reserve.”

Following the success of the PTO’s first Youth Camp held at Berwick

at the beginning of this year, Finau is now planning a second for early

January 2012. She says young people are already approaching her

asking when they can register as they don’t want to miss out.

2011 was celebrated with a massive explosion of energy and colour

near the end of November when 12 different performing groups took to

the stage at the Pacific Culture Night. More than 100 performers from

different Pacific communities and churches thrilled the audience at

Burns Hall with their wonderful performances that were a culmination

of weeks of practice and hard work. Everyone brought with them a

plate of food for supper and if the range of healthy food on hand was

anything to go by, then Health Promoter Finau Taungapeau deserves to

take a bow!

SUPER KAI KITCHEN


Vegetable Garden Competition Grows Own Expert!Now in its sixth year the PTO’s vegetable

garden competition is such a success that

the PTO no longer needs to bring in outside

experts to educate its new vegetable growers

as it has produced its own experts within the

Pacific community!

Sione Ikahihifo’s vegetable garden has

been judged in the top three for four

consecutive years now so the PTO decided

he must know a thing or two about how to

raise a great vegetable garden. Forty-three

families entered the competition this year

and Sione was invited to share his gardening

tips with those who were embarking on their

first garden. Finau says he gave away an

unexpected secret, “You have to talk to your

plants!” Apparently he didn’t mention in which

language!

This year Public Health South has been busy in Otago and

Southland rolling out a HEHA funded, cooking and nutrition

programme. Super Kai Kitchen is a 5-6 week programme with

two hour classes held once a week. It’s targeted at M-aori,

Pacific and low socio economic groups.

Participants cook healthy meals that are inexpensive to make

and learn about good nutrition. Physical activity is built into the

two hour session and within the programme each group is taken

on a supermarket tour to learn how to read labels and develop

price comparison abilities.

Toni Paterson, PHS Health Promotion Advisor, has run Super

Kai for 8 different groups in Dunedin and North Otago.

“It’s been extremely rewarding for everybody involved. The

feedback has been very positive with people loving the recipes

and at the same time enjoying meeting others. Some involved

had never cooked a meal in their life. Everyone has grown in

confidence with their cooking skills and by the end of the course

most reported they had increased their intake of fruit and

vegetables and knew more about food and nutrition.”

PHS plan to do follow-up evaluation with all groups, three

months after each programme.

Group referrals came from: Arai Te Uru Whare Hauora, Community Care Trust, Barnados Early

Learning Centre (Oamaru), Casa Nova Kindergarten (Oamaru),

Servants Health Centre, Salvation Army’s Step Ahead Young

Parent Education Programme, PACT’s Options programme, The

Tapestry Clubhouse and Corstorphine Baptist Community Trust.

IMPORTANT DATES

17 February

Heart Foundation Annual Appeal

18 February

HEHA Exercise Prescription Seminar

5 March

Breast Feeding Grant applications due

30 April

M-aori Community Action Grant

applications due

COMMuNiTy RESOuRCES ‘Good Food for Friends and Wh-anau’ –

DVD/CD Rom’s available to community

groups for teaching cooking classes.

Contact Toni Paterson at SDHB on

03 476 9820.

Getting Active – A helpful guide for

new mothers wanting to become

more physically active. Contact Toni

Paterson at SDHB on

03 476 9820.

Otago HEHA

Joanne ArthurOtago HEHA ManagerPh: 03 474 [email protected]

Kathy HamiltonOtago HEHA Project CoordinatorPh: 03 470 3870, Mobile: 027 600 [email protected] District Health BoardPrivate Bag 1921, Dunedinwww.southerndhb.govt.nz/heha

Kathryn BarrettOtago HEHA M-aori Community Action Project [email protected]: 03 474 2761

Gillian ThomasOtago HEHA [email protected]: 03 476 4506

Royal New Zealand Plunket Society (inc)Barb Long/Otago and Southland Area ManagerPh: 03 474 0490 mobile 0274 793 [email protected]

National Heart Foundation Ph: 03 477 3999Mary Spiers/Heart Health Advocate [email protected]

Public Health SouthToni Paterson/Health Promotion Advisor Nutrition & Physical Activity Ph: 03 476 [email protected]

Sport OtagoMonique WrightGreen Prescription Area ManagerPh: 03 474 [email protected]

Cancer SocietyPenelope Scott/Health Promotion CoordinatorPh: 03 477 [email protected]

Pacific Trust OtagoFinau Taungapeau/Health PromoterPh: 03 455 [email protected]

Arai Te uruRachel Miller/Kai Mahi Te-Mate-HukaPh: 03 471 [email protected]

DCC Community & Recreational ServicesHamish Black/Community Advisor – RecreationPh: 03 474 [email protected]

INFORMATION

OTAGO HEHAif your organisation or community group is involved in activities that relate to Healthy Eating and Healthy Action, we would love to hear from you. We are keen to grow our networks within the Otago region.

OTAGO HEHA NEWSLETTER - Southern DHB · 2018. 11. 8. · OTAGO HEHA NEWSLETTER, DECEMBER 2011 05...

Documents

Transcript of OTAGO HEHA NEWSLETTER - Southern DHB · 2018. 11. 8. · OTAGO HEHA NEWSLETTER, DECEMBER 2011 05...