by clicking the arrows at the side of the page, or by using the toolbar.
by clicking anywhere on the page.
by dragging the page around when zoomed in.
by clicking anywhere on the page when zoomed in.
web sites or send emails by clicking on hyperlinks.
Email this page to a friend
Search this issue
Index - jump to page or section
Archive - view past issues
Active Retirees : Active Retirees Feb-March 2013
SIZE MATTERS A sustainable plate It might seem as if every week there’s a new development in the food industry. From organic to free range, genetic modification and factory farms, it can all be rather daunting. The key to handling the influx of information and misinformation is education. Read about global food resources, research the advice of experts and find out what all the jargon means. Overall, get to know well the products you buy regularly. “Be mindful of the claims on products and read the small print carefully,” advises Melanie McGrice, accredited practising dietitian for the Dietitians’ Association of Australia. It also helps to speak to your greengrocer about where your fruit and vegetables come from: are they local, or at least Australian, or shipped in from overseas? If they have been shipped in, were they treated 32 | www.probussouthpacific.org with chemicals to maintain their colour or extend their shelf life? The same goes for your butcher, poultry shop and fishmonger. Is your meat from an animal that was raised in an environment where it was treated ethically, or was it raised in a cage, fed genetically modified food so it grew bigger, faster and more cheaply, and kept alive only with medication? Each year, the average Australian household throws out approximately $1000 worth of edible food. This doesn’t just affect your back pocket; it also has environmental and social implications. Next time you pick up that extra bag of potatoes, loaf of bread or bottle of milk, think about the time, energy and resources that went into growing, harvesting, making and delivering that food from the farm or factory to your plate, and shop, cook and store food smarter. Men and women need to be vigilant about cholesterol levels, which impact heart health, and bowel health. The main thing men and women over the age of 55 need to be conscious of is serving sizes. Often, explains accredited practising dietitian for Nutrition Australia Hayley Macfarlane, as busy as you feel in retirement, once most Australians pass 55, they move less and eat more. And while the ABS results show weight gain in over-55s across the board, women’s fluctuating hormones during menopause can contribute greatly to an expanding waistline, as well as increasing the chances of developing osteoporosis. “Women in particular need to be aware of weight gain around their middle as a result of menopause,” says accredited practising dietitian for the Dietitians’ Association of Australia, Melanie McGrice. Women need to aim for a waist measurement less than 80cm and men less than 94cm to reduce the risk of many chronic diseases. “Once you hit 55, there are quite a few nutritional changes you need to be aware of,” explains McGrice. In addition to weight gain due to menopause, women also have to keep an eye on their cholesterol levels, which impact on heart disease risk, and fluctuating hormonal levels, which can increase the chances of developing osteoporosis. Both men and women need to be vigilant about their cholesterol levels, which impact heart health, and their bowel health. McGrice advises increasing fibre to help both heart and bowels. READ MORE Find more health articles on the PSPL website. W: www.probussouth pacific.org The risk of Alzheimer’s disease is lowered by a ‘Mediterranean diet’, low in saturated fats and higher in omega-3 fatty acids, while the risk of other chronic diseases is lowered by a balanced diet low in saturated fat and salt, high in fibre (fruit, vegetables, legumes, whole grains) with three to four daily serves of dairy and incorporating small amounts of lean meats and fish, according to Nutrition Australia. »
Active Retirees Dec-Jan 2013
Active Retirees April-May 2013