Katherine Zhang and Wayne Reid
Katherine Zhang and Wayne Reid
Katherine Zhang and Wayne Reid
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Nutritional Issuesamongst Migrants <strong>and</strong>Refugees to Canterbury<strong>Wayne</strong> <strong>Reid</strong>, Ethnic Liaison Manager<strong>Katherine</strong> <strong>Zhang</strong>, DietitianPartnership Health CanterburyANA Nutrition & Physical Activity ForumChristchurch, 29 July 2010
80.0%70.0%60.0%50.0%40.0%30.0%20.0%10.0%0.0%12.7%BMI < 25BMI 25-30BMI > 3080.0%70.0%60.0%50.0%40.0%30.0%20.0%10.0%0.0%50.3%BMI < 25BMI > 25BMI > 30
Outline• Nutritional Needs Assessment of East AsiansLiving in Christchurch• Objectives• Methodology• Results• Chinese Cooking Programme
Objectives• Eating behaviour, influencing factors <strong>and</strong> associated healthissues• Healthy eating knowledge, practice of label reading <strong>and</strong> access toexisting nutritional resources <strong>and</strong> programmes.• Main nutritional needs• Health professionals’ needs• Recommendations on required nutritional resources <strong>and</strong> servicesTarget population: Chinese, Korean <strong>and</strong> Japanese (East Asians)
Methodology• Focus groups• 3 Chinese groups• 2 Korean groups• 1 Japanese group• Interviews• 9 interviews
Results I• Eating behaviour• Westernised breakfast• Both traditional food <strong>and</strong> western food for lunch• Traditional food for dinnerTraditional DietWestern Diet
Results I• Influencing factors• Availability• Cost• Time• Age• Taste preference• Transportation• Resettlement stress• Relationships• Living situation
Results I• Nutritional needs <strong>and</strong> recommendations• Nutrition resources• Language <strong>and</strong> culture• Content• Healthy eating• Unfamiliar local food• Recipe book• Where to buy• Type of resources
Results I• Nutritional needs <strong>and</strong> recommendations• Group activities• Nutrition education sessions• Supermarket tours• Cooking classes• Migrants’ group meeting
Results I• Nutritional needs <strong>and</strong>recommendations• Food safety surveillance<strong>and</strong> regulations• Homestay <strong>and</strong> parents• Physical activity
Results II• Young people• Awareness, cooking skills, time, convenience, cost,fast food• Alcohol <strong>and</strong> fizzy drink consumption• Physical activity• Rapid weight gain• Anorexia
Results II• East Asian’s nutritional needs• Nutrition resources <strong>and</strong> services• Nutrition education• Asian workforce development• Asian Health service
What has happened…‘From Cooking Skills to Life Skills’Chinese cooking programme
Course Outline• 6 sessions1 What is food: what should I be eating?2 Fuelling the body: why should I be eating it?3 Quick, easy <strong>and</strong> healthy4 Beans <strong>and</strong> lentils5 Cooking for children6 Supermarket shopping
• Each sessionSession Content• About 2 hrs• Two parts• Healthy eating knowledge discussion• Cooking
Participants’ Pre <strong>and</strong> Post CourseEvaluation ComparisonQuestions1. How do you rate your knowledge ofnutrition <strong>and</strong> healthy eating?1=No Knowledge 5=Good Knowledge2. How do you rate your knowledge ofhealthy western food?1=No Knowledge 5=Good Knowledge3. How do you rate your knowledge <strong>and</strong>skills of making healthy food choices?1=No Knowledge 5=Good KnowledgePrecourseAverage3.1 4.62.0 4.02.4 4.1PostcourseAverage
First Chinese Pilot
Acknowledgement• Partnership Health Canterbury• All focus group participants <strong>and</strong> interviewees• Asian Health Canterbury Committee• Xiaolan Deng, Yantian Wangasiannutrition@gmail.comwayne@partnershiphealth.org.nz
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