Kiwifruit

Kiwifruit is originally known as Chinese gooseberry.  The first kiwifruit tree in New Zealand was planted from seeds brought from China in 1904 by Isabel Fraser, a headmistress of the Wanganui Girls’s College.

Auckland-based fruit packers Turners and Growers briefly named the fruit “melonette”, but the move was proven a mistake as melons and berries were charged heavier import tariffs at that time.

Thus in 1959, Sir Harvey Turner renamed the ‘melonette’ to ”kiwifruit”, derived from the Maori word ‘kiwi’ referred to the native kiwi birds.

Kiwifruit is the berry fruit of a woody vine in the genus Actinidia.   The genus Actinidia contains around 60 species, native to temperate eastern Asia.  The fruit is a large berry containing numerous small seeds.  In most Actinidia species, the fruits is edible.  The skin of the fruit varies in size, shape, hairiness and colour.   The flesh too varies in colour, juiciness, texture, and taste.  

The most common kiwifruit is the fuzzy kiwifruit ( A. deliciosa ).  Other species commonly eaten include : baby kiwifruit ( A. arguta ),  golden kiwifruit ( A. chinensis ), Chinese egg gooseberry ( A. coriacea ), Arctic kiwifruit ( A. kolomikta ), red kiwifruit ( A. melanandra ), silver kiwifruit ( A. polygama ), purple kiwifruit ( A. purpurea ), etc.

A Brief History of Food Guide Development

  

1916 First USDA Guide

“1916 - Food for Young Children” and “1917 - How to Select Foods” for adults was the first USDA guide for dietary recommendations.  Food recommended came in 5 groups :

·milk and meat ;

·cereals ;

·vegetables and fruit ;

·fats and fatty foods ; and

·sugars and sugary foods.

1943 Basic Seven

During the WW2, USDA introduced the “National Wartime Nutrition Guide” to help maintain nutritional standards under wartime food rationing.  The recommendation added serving sizes, but didn’t define a serving.  This guide offered 7 food groups :

·green and yellow vegetables ;

·oranges, tomatoes, grapefruit ;

·potatoes and other vegetables and fruits ;

·mil, and milk products ;

·meat, poultry, fish or eggs ;

·bread, flour and cereals ; and

·butter and fortified margarine.

1956 Basic Four

Basic Seven were cut down to basic four food groups, in “Essential of an Adequate Diet”.  Serving size recommendations were added.  The 4 food groups are :

·Milk ;

·Meat ;

·Fruits & vegetables ; and

·Grain products.

1972 Sweden’s Food Circle

Sweden’s National Board of Health & Welfare ( Socialstyrelsen ) introduced the idea of “basic foods” that were both cheap and nutritious, and “supplemental foods” that added nutrition missing from the basic foods. 

1974 The First Pyramid

Anna-Britt Agnsäter published her Food Pyramid in KF Provkök’s magazine Vi issue no. 36 7/9 1974.   The pyramid was divided into :

·basic food : milk, cheese, margarine, bread, cereals, and potatoes. 

·supplemental vegetables and fruits, and

·supplemental meat, fish and eggs. 

1979 Hassle-Free Guide

A new “Hassle-Free Guide to a Better Diet” were introduced with 5 food group :

·Milk ;

·Meat ;

·Fruits & vegetables ;

·Grain products ; and

·fat, sweets, and alcohol.

It highlighted the need to moderate the use of fat, sugars, and alcohol, and gave special attention to calories and dietary fiber.

1992 USDA Food Pyramid

The first USDA Food Pyramid recommended serving size for each food group.  However, the recommended serving sizes are confusing.  The food group includes :

·Bread, Cereal, Rice & Pasta Group

·Fruit Group

·Vegetable Group

·Meat, Poultry, Fish, Dry Beans, Eggs & Nut Group

·Milk, Yogurt & Cheese Group

·Fat, Oils & Sweet

2005 MyPyramid

USDA update its food guide with MyPyramid in 2005, replaced the hierarchical levels of Food Pyramid with vertical wedges.  Stairs were added up the left side of the pyramid with an image of someone climbing them to represent exercise.  The food group were :

·Grains

·Vegetables

·Fruits

·Milk

·Meat & Beans

·Oils

An unmarked white tip represented discretionary calories for items such as candy, alcohol, or additional food from any other group.

2011 MyPlate

MyPyramid was replaced with MyPlate, consisting of a plate and a glass divided into 5 food group:

·Vegetables

·Grain

·Protein

·Fruits

·Dairy

Recommendations were given in more comprehendible cups and ounces.

Dietary Reference Intake ( DRI ) for Ongzi & Connie

Macronutrients		Infant	Children	Male	Female	Prenatal	Lactation
Water	l	0.7-0.8	1.3-1.7	3.7	2.7	3	3.8
Carbohydrate	g	60-95	130	130	130	175	210
Fiber	g	ND	19-25	38	25	28	29
Linoleic Acid	g	4.4-4.6	7.0-10	17	12	13	13
α-linolenic Acid	g	0.5	0.7-0.9	1.6	1.1	1.4	1.3
Protien	g	9.1-11	13-19	56	46	71	71

Vitamins		Infant	Children	Male	Female	Prenatal	Lactation
Vitamin A	µg	400-500	300-400	900	700	770	1300
Thiamin	mg	0.2-0.3	0.5-0.6	1.2	1.1	1.4	1.4
Riboflavin	mg	0.3-0.4	0.5-0.6	1.3	1.1	1.4	1.6
Niacin	mg	2.0-4.0	6.0-8.0	16	14	18	17
Vitamin B6	mg	0.1-0.3	0.5-0.6	1.3	1.3	1.9	2
Folate	µg	65-80	150-200	400	400	600	500
Vitamin B12	µg	0.4-0.5	0.9-1.2	2.1	2.4	2.6	2.6
Pantothenic	mg	1.7-1.8	2.0-3.0	5	5	6	7
Biotin	µg	5.0-6.0	8.0-12.0	30	30	30	35
Choline	mg	125-150	200-250	550	425	450	550
Vitamin C	mg	40-50	15-25	90	75	85	120
Vitamin D	µg	10	15	15	15	15	15
Vitamin E	mg	4.0-5.0	6.0-7.0	15	15	15	19
Vitamin K	µg	2.0-2.5	30-55	120	90	90	90

Minerals		Infant	Children	Male	Female	Prenatal	Lactation
Calcium	mg	200-260	700-1000	1000	1000	1000	1000
Chromium	µg	0.2-5.5	11-15	30	25	30	45
Copper	µg	200-220	340-440	900	900	1000	1300
Fluoride	mg	0.01-0.5	0.7-1.0	4	3	3	3
Iodine	µg	110-130	90	150	150	220	290
Iron	mg	0.27-11	7.0-10.0	8	18	27	9
Magnesium	mg	30-75	80-130	420	320	360	320
Manganese	mg	0.003-0.6	1.2-1.5	2.3	1.8	2	2.6
Molybdenum	µg	2.0-3.0	17-22	45	45	50	50
Phosphorus	mg	100-275	460-500	700	700	700	700
Selenium	µg	15-20	20-30	55	55	60	70
Zinc	mg	2.0-3.0	3.0-5.0	11	8	11	12
Potassium	g	0.4-0.7	3.0-9.8	4.7	4.7	4.7	5.1
Sodium	g	0.12-0.37	1.0-1.2	1.5	1.5	1.5	1.5
Chloride	g	0.18-0.57	1.5-1.9	2.3	2.3	2.3	2.3