The Scientific Advisory Committee on Nutrition (SACN) provides independent advice on nutrition and related health matters to UK government organisations. In keeping with its commitment to openness and transparency, SACN follows a set ‘Framework’ to ensure a prescribed and consistent approach is taken in all its evidence evaluations. Following an update of the SACN Framework in 2020, which addressed some straightforward issues, the SACN Framework subgroup was established in 2021 to consider more complex matters that were not addressed in the 2020 update. The SACN Framework subgroup considered four main topics for update: (1) the different types of evidence evaluations produced by SACN, (2) interpretation of statistical data, (3) tools for assessment of study quality and (4) tools to assess the certainty of a body of evidence for exposure–outcome relationships. The Framework subgroup agreed clear definitions and processes for the different types of evidence evaluations produced by SACN and agreed that interpretation of P values should be informed by consideration of study size, power and methodological quality. The subgroup recommended use of the AMSTAR 2 tool for quality assessment of evidence from systematic reviews and use of the Grading of recommendations, assessment, development and evaluation approach to assess the certainty of evidence. The updated Framework was published in January 2023. This was followed by publication of a further update in October 2024. As a ‘living’ document, the Framework will be subject to regular review by the Framework subgroup and continue to evolve in line with best practice.

Plant-based meat and dairy analogues contain less protein than their animal-based counterparts and rely on various plant protein sources, which frequently display incomplete amino acid (AA) profiles that do not reflect dietary requirements due to low quantities of one or more essential AA (EAA). There is little insight in the AA profiles of most of these plant-based analogues. We assessed the AA composition of forty plant-based meat and dairy analogues that were commercially available in The Netherlands in March 2023 and compared their EAA profile to dietary requirements and to the EAA profile of their meat and dairy counterparts. Total protein contents were lower in most analogues when compared with their animal-based counterparts (meat analogues, n 16 (80 %); lunch meats and cheese analogues, n 10 (100 %); milk and yoghurt analogues, n 9 (90 %)) and accompanied by lower EAA contents. In reference to dietary requirements, the sum of the total EAA contents was adequate in all but one of the analogues. Nevertheless, all analogues displayed deficiencies in one or more specific EAA. Methionine contents were most frequently low (n 39; 98 %), followed by lysine contents (n 11; 28 %). Essential AA compositions varied between analogues irrespective of the protein source(s) used. In conclusion, plant-based meat and dairy analogues exhibit incomplete EAA profiles, which may compromise adequate protein nutrition in plant-centred diets.

TNF-α polymorphisms may influence dyslipidaemia, but their role remains unclear. This case–control study investigated associations between TNF-α gene polymorphisms (–1031T/C, −863C/A, −857C/T, −308G/A and −238G/A) and dyslipidaemia in 595 participants (162 cases, 433 controls) from the Chaoshan region of China. Anthropometric, biochemical and genetic data were analysed using χ2 tests and logistic regression, with the false discovery rate (FDR) method applied to correct for multiple comparisons. Results revealed that only the −1031T/C and −863C/A polymorphisms were significantly associated with dyslipidaemia. Carriers of the TC + CC genotype for −1031T/C (OR = 0·48; 95 % CI: 0·30, 0·78; PFDR = 0·006) and the CA + AA genotype for −863C/A (OR = 0·41; 95 % CI: 0·24, 0·70; PFDR = 0·004) had lower odds of dyslipidaemia. Protective effects were observed for the C allele at −1031T/C (OR = 0·58, PFDR = 0·012) and the A allele at −863C/A (OR = 0·47, PFDR = 0·004). Stratified analyses showed that these associations were significant in males but not females. Functional annotation linked these TNF-α gene polymorphisms to transcription factors (e.g. HNF-1A, STAT1β) in the adipogenesis pathway. This study reveals genetic associations between TNF-α polymorphisms and dyslipidaemia, particularly in males, and provides mechanistic insights into their role in transcriptional regulation.

Passive smoking is associated with an increased risk of hypertension in children. Antioxidant nutrients are known to alleviate oxidative stress, a key factor in the development of hypertension. Riboflavin, with its antioxidant properties, may help mitigate oxidative damage caused by passive smoke exposure. This study aimed to examine whether riboflavin intake could influence the relationship between passive smoking and hypertension in children and adolescents aged 6–19 years. Data were extracted from the 2007–2018 National Health and Nutrition Examination Survey. Weighted logistic regression models were used to identify potential covariates, and weighted multiple logistic regression models assessed the associations between passive smoking, riboflavin intake and hypertension. The association was also investigated in diverse age, gender and race subgroups. Results were presented as OR and 95 % CI. A total of 11 445 children and adolescents with a mean age of 12·89 (0·06) years were included. After adjusting covariates, cotinine ≥ 0·05 ng/ml was associated with increased odds of hypertension (OR = 1·20, 95 % CI: 1·06, 1·36). When individuals had a riboflavin intake < 1·87 mg, passive smoking (OR = 1·98, 95 % CI: 1·25, 3·13) and active smoking (OR = 1·69, 95 % CI: 1·14, 2·51) were both related to higher odds of hypertension. When individuals had a riboflavin intake ≥ 1·87 mg, no association was observed between passive smoking (OR = 0·83, 95 % CI: 0·48, 1·44) and active smoking (OR = 1·05, 95 % CI: 0·68, 1·62) and hypertension. Riboflavin intake may modulate the association between smoking status and hypertension in children and adolescents aged 6–19 years. The moderating effect was also found in age < 13 years old, ≥ 13 years old, males and non-Hispanic Whites.

To address limited data on whole grain (WG) consumption in the UK, we investigated trends and socio-demographic patterns of WG consumption from the National Diet and Nutrition Survey from 2008/2012 to 2016/2019 and examined the relationship between WG and dietary intakes. We analysed 15 655 individuals aged ≥ 1·5 years who completed a 4-day food diary. WG consumption was quantified by estimating the WG content of individual foods using publicly available ingredient information. Survey-weighted mean WG consumption over time and by population sub-group was calculated. Survey-weighted trend tests and Wald tests were used. Total WG intake in the general population did not change from 2008/2012 to 2016/2019. WG from high-fibre cereals and bread declined by 16·2 % (11·1–9·3 g/d) and 19·4 % (12·4–10 g/d), respectively, while other cereals (e.g. rice/pasta) increased by 72·5 % (4·0–6·9 g/d), but contributed considerably less than other categories. In the most recent data (2016–2019), older adults (65+ years) had the highest energy-adjusted WG consumption, followed by children 1·5–3 years. Individuals with lower incomes, adolescents and current smokers consumed the least WG. Whole grain intake was associated with generally higher quality diets, specifically consuming more fibre, potassium, Ca, Fe, Mg, fruits/vegetables, pulses/nuts and oily fish and consuming less free sugars, total fat, saturated fat, Na and red/processed meat (Ptrend < 0·001 for all). Despite some dietary improvements in the UK, WG intake appears unchanged from 2008/2012 to 2016/2019.

The transition from breastmilk to solid foods (weaning) is a critical stage in infant development and plays a decisive role in the maturation of the complex microbial community inhabiting the human colon. Diet is a major factor shaping the colonic microbiota, which ferments nutrients reaching the colon unabsorbed by the host to produce a variety of microbial metabolites influencing host physiology(1). Therefore, making adequate dietary choices during weaning can positively modulate the colonic microbiota, ultimately contributing to health in infancy and later life(2). However, our understanding of how complementary foods impact the colonic microbiota of weaning infants is limited. To address this knowledge gap, we employed a metagenome-scale modelling approach to simulate the impact of complementary foods, either combined with breastmilk or with breastmilk and other foods, on the production of organic acids by colonic microbes of weaning infants(3). Complementary foods and combinations of foods with the greatest impact on the in silico microbial production of organic acids were identified. These foods and food combinations were further tested in vitro, individually or in combination with infant formula. Fifty-three food samples were digested using a protocol adapted from INFOGEST to mimic infant digestion and then fermented with faecal inoculum from 6 New Zealand infants (5-11 months old). After 24h of fermentation, the production of organic acids was measured by gas chromatography. Differences in organic acid production between samples were determined using the Tukey Honestly Significant Difference test to account for multiple comparisons. The microbial composition was characterised by amplicon sequencing of the V3-V4 regions of the 16S bacterial gene. Taxonomy was assigned using the DADA2 pipeline and the SILVA database (version 138.1). Bioinformatic and statistical analyses were conducted using the R packages phyloseq and ANCOM-BC2, with the Holm-Bonferroni adjustment to account for false discovery rates in differential abundance testing. Blackcurrant and raspberries increased the production of acetate and propionate (Tukey’s test, p<0.05) and the relative abundance of the genus Parabacteroides (Dunnett’s test, adjusted p<0.05) compared to other foods. Raspberries also increased the abundance of the genus Eubacterium (Dunnett’s test, adjusted p<0.05). When combined with infant formula, black beans stood out for increasing the production of butyrate (Tukey’s test, p<0.05) and the relative abundance of the genus Clostridium (Dunnett’s test, adjusted p<0.05). In conclusion, this study provides new evidence on how complementary foods, both individually or in combination with other dietary compounds, influence the colonic microbiota of weaning infants in vitro. Insights generated by this research can help design future clinical trials, ultimately enhancing our understanding of the relationship between human nutrition and colonic microbiota composition and function in post-weaning life.

Cardiovascular disease (CVD) is the most potent killer in Aotearoa New Zealand (NZ) with South Asians being one of the three high-risk groups. This study aimed to investigate health beliefs, knowledge, and behaviours related to diet among NZ South Asians at risk of CVD, using a mixed-methods approach. Demographics and dietary data were collected via an online Qualtrics survey and qualitative data on health beliefs and knowledge about heart-healthy foods were collected using semi-structured phone interviews. Twenty-one South Asian participants with diagnosed type 2 diabetes and/or hypertension and/or hypercholesterolemia were recruited via stakeholder engagement and advertisements through South Asian cultural and religious organisations.The majority of participants (62%) were aged 35-50 years, 10 were female, 11 were male and 67% were long-term residents of NZ. Most participants were unsure of the recommendations for fruit and vegetable consumption and only 48% and 29% met these guidelines, respectively. This is worrying as NZ Health survey data show a steady decrease in fruit and vegetable consumption among South Asians over 20 years with only 27% meeting the guidelines in 2021. (1) Sixty-two percent of participants consumed milk and yoghurt ≥ 4 times a week; 63% consumed full-fat milk and 45% consumed full-fat yoghurt regularly. These findings are consistent with that found for healthy South Asians in NZ,(2) where dairy, the primary source of saturated fats in South Asian cuisine, increased post-migration. Some participants believed that full-fat dairy increases the risk of heart disease, yet they still preferred to use full-fat milk and ghee as they believed it is healthier than low-fat varieties. Most participants believed that salty foods and pickles increase the risk of heart disease with 33% consuming salted pickles “sometimes” and only 28% choosing “low or reduced salt” food varieties “regularly/always”. More than half (57%) chose reduced-fat varieties of foods deliberately to reduce their risk of CVD. Red meat and deep-fried fatty foods were the most common foods that most participants thought they should avoid; however, some were not sure. Foods that participants considered heart-healthy were green vegetables, lentils and ghee in moderation. Most meat-consuming participants were unaware of healthy cuts of meat with only 38% reporting always choosing low-fat cuts of meat. Most participants believed that they could take some measures to reduce their risk of heart disease. Nevertheless, their health beliefs were not consistent with knowledge of or behaviours concerning heart-healthy measures. Substantial knowledge gaps evident in the reported dietary behaviours need to be addressed to reduce the risk of CVD among at-risk South Asians.

Type 2 diabetes mellitus (T2DM) is a major disease worldwide, causing significant mortality and morbidity. Currently, in Aotearoa, New Zealand, there is a high prevalence of T2DM, with a disproportionate impact on Māori and Pacific populations(1). Moreover, it has been predicted that the prevalence will continually increase. Research has shown that insulin resistance (IR) has been reported to play a critical role in the development of T2DM and other related cardiometabolic diseases(2). Therefore, managing IR is crucial to reducing the development of T2DM. Notably, bioactive compounds in various diets are known to modify the risk of T2DM by regulating IR. Among such dietary compounds include kawakawa (Piper excelsum), an indigenous species used by Māori in traditional medicine (Rongoā). Kawakawa is shown to contain several bioactive compounds that are shown to have insulin-sensitising effects. Research by our group has recently shown kawakawa to have potential anti-diabetic and anti-inflammatory effects in healthy human volunteers(3,4). However, how Kawakawa exerts these effects on insulin signalling and glucose uptake remains unknown. We hypothesise that kawakawa will enhance the glucose uptake in the treated cells and will differentially regulate key genes involved in insulin signalling pathways, including GLUT2, IRS-1, PPAR-γ, and PI3K/Akt, across various tissues. To test our hypothesis, we aim to investigate the mechanistic action of kawakawa extract on insulin signalling pathways in different cell models from metabolically active organs. We will use the same kawakawa powder sample shown to improve postprandial insulin in a healthy population. Cell models representing different insulin-responsive organs: liver (HepG2), skeletal muscle (L6-GLUT4myc), pancreas (MIN6), and adipose (3T3-L1) will be used. The cells will be treated with different doses of kawakawa extract, and glucose uptake will be measured. Key signalling pathways, including GLUT2, IRS-1, PPAR-γ, and PI3K/Akt, will be monitored using western blot and quantitative polymerase chain reaction (qPCR) analysis. The findings of this study have the potential to identify key targets of kawakawa action on insulin signalling in metabolically active organs. These outcomes will inform future research with kawakawa in clinical settings in people with cardiometabolic diseases such as T2DM and can form the basis for developing a dietary intervention for individuals at risk of these diseases. Additionally, Rongoā is an acceptable intervention by Māori, integrating this knowledge with evidence-based scientific interventions would aid in creating a holistic health paradigm that resonates within Māori communities.

In the New Zealand diet, most sodium intake originates from salt added during food processing by manufacturers and in restaurant preparations(1,2). Dietary intervention may be an effective approach to reducing individuals’ sodium intake. This study investigated whether the provision of foods high in fibre or healthy fats, inadvertently effect sodium and potassium intakes. A total of 297 individuals (mean age 64 ± 10 years, n=96 females) who had a coronary event in the previous six months participated in this study. Participants were randomly allocated into one of three groups for 12 weeks: weekly delivery of foods high in healthy fats, weekly delivery of foods high in dietary fibre; and a control group that didn’t receive any groceries. All participants received basic healthy eating advice. Sodium and potassium intakes were assessed at baseline, the end of the 12-week intervention, and after a further 12 week follow up using four-day food records. Participants chose to complete these records either on paper or using the Research Food Diary application on their phone (Xyris Software Ltd., Brisbane, Australia). Food records were analysed using FoodWorks dietary analysis software (Version 10, Xyris Software Ltd., Brisbane, Australia). The mean sodium and potassium intakes recorded over the four days were used to represent participants’ intakes at each time point. Compared to the control group, sodium intake at the end of the 12-week intervention were modestly lower in both food-delivery intervention groups (-109 mg (95% CI: - 344, 125) in the healthy fats group and -175 mg (95% CI: -412, 63) in the high fibre group. Potassium intakes at 12 weeks were 284 mg higher in the high fibre group (95% CI: 4, 564), while the difference was more modest in the healthy fats group (72 mg (95% CI: -207, 350)). At the end of the 12 week follow- up, the mean sodium intake in the high fibre group was 254 mg (95% CI: -514, 7) lower than the control, whereas there was only a very small difference in the healthy fats group at -37 mg (95% CI: -300, 266). Differences in potassium intake at 24 weeks were modest for both groups (66 mg; 95% CI: -241, 374) in the healthy fats group and -53 mg (95% CI: -356, 251) in the high fibre group). The provision of healthy foods, particularly foods high in fibre, may be an effective strategy to reduce sodium and increase potassium intakes in high-risk populations.

Gymnema lactiferum (G. lactiferum) is a medicinal plant that has played a significant role in traditional medical systems(1). This plant has been used in Ayurveda, Siddha, and Unani medicinal practices to address various health conditions, including diabetes, rheumatoid arthritis, as a diuretic agent, and for digestive disorders. However, there are few scientific studies on its nutritional value and bioactive compounds. Additionally, no prior study has endeavoured to introduce this plant’s extracts into food and beverages. Accordingly, the objectives of this study were to extract bioactive compounds from G. lactiferum using different extraction methods and to analyse its nutritional value and bioactivity. G. lactiferum leaf powder was extracted using different techniques and quantified for mineral and proximate composition, as well as phenolic, flavonoid, and antioxidant properties. Accelerated solvent extraction (ASE), water bath extraction (WB), and ultrasonication (US) techniques were used with 100% water extract (WE) and 50% aqueous ethanol extract (EE) as extracting solvents. Total phenolic content (TPC), total flavonoid content (TFC), and total antioxidant capacity (TAC) using 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity(2) were measured. Statistical analysis was carried out using one-way analysis of variance (ANOVA), followed by Tukey’s test for post hoc comparison analyses. The composition included carbohydrates (19.3%), crude protein (17.5%), dietary fibre (35.1%), and fat content (4.8%). The mineral profile included potassium (4200 mg/100g), calcium (950 mg/100g), phosphorus (240 mg/100g), magnesium (240 mg/100g), iron, zinc, copper, and chromium. The extracts yielding the highest TPC (11.12 ± 0.32 mg gallic acid equivalents/g), TFC (4.73 ± 0.22 mg quercetin equivalents/g), and TAC (791.00 ± 18.9 mg ascorbic acid equivalents/mg) values were for WB-WE, ASE-EE, and WB-EE, respectively. The results indicate that water extracts in all three methods exhibited pronounced efficacy in the extraction of phenolic compounds. All 50% ethanol extracts demonstrated heightened efficiency in the extraction of flavonoids from G. lactiferum leaf powder. Furthermore, ethanol extracts exhibited higher antioxidant activity compared to the water extracts across all extraction methods. The results of this study show that G. lactiferum is a significant source of various nutritional compounds, such as crude protein, dietary fibre, and potassium-like minerals, as well as bioactive compounds. The phenolic, flavonoid, and antioxidant characteristics varied greatly depending on the extraction method and solvent used. These results provide a better understanding of the possible uses of G. lactiferum in the development of functional food.

Sustainability in Aotearoa New Zealand’s food system is essential for environmental health (taiao ora) and human well-being (tangata ora). However, achieving resilience in our food system faces significant cross-sector challenges, requiring a national food strategy that addresses environmental, economic, and social pressures(1). This work aims to develop the first national computational model of Aotearoa New Zealand’s food system, integrating key factors into a decision support tool. The model aims to support food system resilience by offering an accessible platform that could help inform decisions to strengthen preparedness for shocks, while also providing insights to enhance everyday food security. The Kai Anamata mō Aotearoa (KAMA) model leverages new data and indigenous crop trials to combine work across agriculture, environment, and human wellbeing, forming a comprehensive tool to examine food system resilience. This model will capture the resources required, outputs produced, and wellbeing outcomes of our food system. The KAMA model was built using a flow-state modelling approach, which allows for flexible configuration of land uses and ensures that the model can adapt to future technologies and climate change scenarios. The preliminary development the KAMA model was used to demonstrate the current production system and applied to a regional case study from Te Tauihu, integrating region-specific food production data, including apples, kiwifruit, mussels, wine, and hops production. Outputs included labour, carbon dioxide emissions and mass of production. Beyond food production, this model will enable users to explore the impacts of land use for commodity production, the effects of trade, nutrient supply, and the broader implications for well-being. model will be made publicly accessible online to allow any interested individual to explore the future of the national food system.

Cardiovascular diseases (CVD) are the leading cause of mortality worldwide, with impaired lipids levels being a significant risk factor (1). This meta-analysis provides comprehensive insights on the impact of bovine dairy-derived milk fat globule membrane (MFGM) supplementation on blood lipid profiles in adults. A systematic search was conducted across various databases (including PubMed, Scopus, Web of Science, the Cochrane Library, Google Scholar, ACS Publications, Academic Search Index, BMJ Journals, BNP Media, and others) up until March 2024, resulting in the inclusion of six trials with a total of 464 participants. The findings indicate that MFGM phospholipid supplementation may significantly reduce total cholesterol (TC) and low-density lipoprotein (LDL) cholesterol levels. A combined analysis of the effects on TC, LDL and triglycerides (TG) revealed a significant overall reduction in these markers (SMDs = −0.174; 95% CI: −0.328~−0.021; p = 0.026; I2 = 0%). However, no significant increase or reduction was observed for high-density lipoprotein (HDL) (SMDs = 0.019; 95% CI: −0.289~0.326; p = 0.906; I2 = 95.5%) and TG levels (SMDs = −0.083; 95% CI: −0.198~0.033; p = 0.160; I2 = 0%). Overall, these results suggest that MFGM supplementation could be a promising dietary intervention for improving lipid profiles in adults. Nonetheless, further research is warranted to confirm these results and to better understand the potential variability in the impact of MFGM on blood lipid levels.

Optimal early childhood nutrition is central to healthy growth, wellbeing and development. The World Health Organisation (WHO) Regional Office for Europe Nutrient and Promotion Profile Model (NPPM)(1) recommends that commercial infant and toddler foods do not carry compositional, nutrition, health or marketing claims. The Food Regulation Standing Committee of Australia and New Zealand (NZ) has identified labelling of these foods as a current area of concern(2). This study aims to identify on-pack labelling and marketing claims on commercial packaged foods aimed at infants and toddlers in NZ. Relevant infant and toddler products available in NZ supermarkets were identified through Nutritrack(3), a packaged food database managed by the University of Auckland. Information was collected from four major NZ supermarket chains in Auckland. Photographs of packaged foods and beverages were taken and names, brands, labelling, ingredients and NIP information identified. Data were collected between April and July 2023. In January 2024, online supermarket websites were checked for additional products. Infant products were those intended for ages up to 11 months as indicated on the package, and toddler products for ages 12 months to 36 months. Claims on each side of the package were coded using a pre-existing coding structure according to the three main categories identified in the WHO NPPM, composition and nutrition claims, health claims, and marketing claims, The absence or presence of the type of claim was noted. Descriptive statistics were conducted using Microsoft Excel to analyse frequency of types of claims. Two hundred and ten products were identified, 167 infant and 43 toddler products. All products had some type of claim on the package. On average, there were 7 unique types of claims per product (range 3-14) for both infant and toddler foods. The most common type of claims were composition and nutrition claims, with a mean of 4.0 types per product, followed by 3.3 types of marketing claims and 0.16 health claims. The most prevalent composition and nutrition claims were ‘free from’ claims relating to the absence of ingredients generally perceived to be harmful, most commonly flavours (on 72% of packages), colours (71%), added sugar (53%), preservatives (43%) and salt (33%). Two-thirds of packages (68%) carried statements on the natural or healthy nature of the ingredients mentioning words like organic/fresh/real or natural on-pack. All infant and toddler products carried some type of claim with the most common being about the composition or nutrition of the product, particularly the absence of additives, sugar and salt. Regulation is needed to ensure that parents and caregivers receive accurate information, preventing them from being misled when making purchasing decisions for their children.

Nourishing kai supports behaviour and concentration, tamariki learn well when food secure and eat regularly(1). Early food experiences influence our relationship with food as adults(2) and that tamariki health and wellbeing are shaped by education environments(3). WAVE (Well-being and Vitality in Education) has enduring partnerships with all preschools, kindergartens, playcentres, primary and secondary schools in our South Canterbury rohe(3), supporting healthy education environments with the goal of reducing inequities in health and education outcomes. Despite concerns about food security and processed foods, health promotion advisors note kaiako reluctance to promote nutrition using a whole-setting approach. The whole school approach(4) includes policies and procedures for kai (food) and wai (water), nutrition education within teaching and learning and nutrition messages promoted to whānau through enrolment information, learning stories/newsletters and displays, and in conversations with whānau. We describe an increase in kaiako acceptability occurring with the move from discussing nutrition as ‘healthy eating’ to using language of ‘supporting positive kai environments’. We include examples of mahi that the education settings put in place in this process. Between October 2023 and June 2024, WAVE provided internal professional development for health promotion kaimahi, focusing on supporting positive kai environments. Resources were redeveloped to align with messages about fostering positive relationships with kai and encouraging tamariki to be food explorers(5). The updated approach was widely communicated through newsletters and meetings with kaiako, alongside sharing relevant webinar and article resources from the Education Hub and Heart Foundation to support kaiako professional development. Health promotion advisors working with early childhood education and primary schools discussed nutrition within the broader context of positive kai and wai environments, aiming to develop positive relationships with food. These discussions took place through a combination of one-on-one meetings with lead kaiako each term and staff team meetings. Interview questions were sent to priority education (n=10) settings in September 2024 to gather feedback on barriers to promoting nutrition, how the change to ‘positive kai and supporting kai explorers’ has made a difference, and to hear the settings’ plans for current and future action in their setting. Responses from 8 ECE indicated that WAVE PD workshops using Heart Foundation resources were the resources they found most useful in enabling them to support tamariki as kai explorers. The shift to ‘positive kai environments’ has given kaiako consistent positive language around food, created space for tamariki to be self-directing with food, and has been mana-enhancing for tamariki and whānau. Kaiako stated that this evidence-based approach has taken the pressure off food, and kaiako are more responsive to tamariki needs. Kaiako are more willing to approach nutrition messages in a holistic manner to support tamariki.