Why we should eat regional food...

16 October 2001

A snapshot University of Wollongong survey conducted ahead of Nutrition Week (14-20 October) has shown that about 55 per cent of respondents do know what foods are produced in their local Illawarra region. A resounding 90 per cent see an advantage in eating regionally produced foods and, interestingly, about 50 per cent of people grew their own fruits and vegetables.

Nutrition Australia as part of this year's nutrition week theme, regional foods and health, are hosting a seminar entitled 'Eating Regionally' at the University of Wollongong Function Centre on Wednesday 17 October from 6-9pm. Nutrition Australia NSW Chairperson, Denise Chapman, said the seminar would demonstrate how the foods of the Illawarra were produced and prepared as well as highlighting the nutritional benefits of eating local produce.

Nutrition Australia public health nutritionist, Debbie Kertesz said increasing the proportion of foods people eat that are unique to their regional area meant food was more likely to be seasonal and fresh and have a higher nutrient content. "Choosing such seasonal fresh produce can contribute to a healthy diet by increasing the variety and flavour of your meals. Having a well balanced diet is known to improve your health and is particularly protective against lifestyle related diseases such as heart disease and obesity," Ms Kertesz said.

Nutrition Australia, has developed a 17-page kit outlining the regionally produced foods of NSW which is available from the NSW division upon request. The kit offers great ideas of how your school, workplace or community organisation can get involved in nutrition week. The national Nutrition week kit can be obtained from the Nutrition Australia web site www.NutritionAustralia.org. It includes plenty of information detailing health issues in rural and remote areas and variations of food consumption patterns in Australia.

Media please note: Illawarra chef Lorenzo Pagnan can be available for photo/filming to promote the seminar from 10am to 11am in Level 2 Kitchen (Bldg 41) on Wednesday 17 October ahead of the seminar to be held from 6pm to 9pm on the same day at the UniCentre Function centre.

For further information contact Sharyn Denmeade from Nutrition Australia on 4221 5346 or from the Smart Foods Centre contact Anne McMahon on 4221 4829.