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Sir Cedric Stanton Hicks

November 4, 2019 Leave a Comment

Robert McAllister

Sir Cedric Stanton Hicks. Image courtesy Adelaide Camera Club.

Sir Cedric Stanton Hicks was a teenage pioneer in radio transmission, a noted researcher and expert in nutrition (knighted for his work), and a tour de force in nutrition and catering for the Australian force during the Second World War. He was born in 1892 in the Mosgiel nursing home of his grandmother, Adelaide Hicks, and lived with his parents in Ravensbourne, a suburb of Dunedin. His father was a photographer and journalist for the Otago Witness. The young Stanton Hick’s junior education was at a Ravensbourne school, from where he earned a scholarship for secondary schooling at Otago Boys High School (government funded secondary education didn’t come in until 1913).

In his mid-teens, at a time when shore-to-shore wireless had yet to come to New Zealand, he and two friends developed an interest in wireless transmission. They read up about it at the Atheneum, gleaned the necessary materials from around Dunedin, and each built a transmitter and receiver. One was at Ravensbourne, one at Andersons Bay, and one at Caversham. News leaked out, and in 1908 they were asked to demonstrate to the mayors of Dunedin and Ravensbourne, the shipping companies, the harbourmaster and others. The demonstration was a great success, and they transmitted a message for parliament. This was relayed on by telegraph and they received congratulations from the prime minister. A 4,560 word article in the press reported the achievement.

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Filed Under: Biography, History, Nutrition

Food emulsion

May 6, 2019 Leave a Comment

Marcus Loi

vinagrette
Vinagrette: an oil-in-water emulsion.

‘Emulsion’ is one of the many terms that I learned from a food chemistry paper in my undergraduate study. Back then I was not aware that emulsion is the basis of many food products which influence our daily life. Food emulsions are used to deliver nutrients such as carbohydrates, proteins, fats, vitamins and minerals. In daily life we don’t often use the word ’emulsion’ but we do often consume emulsifiers, in food like milk, vinaigrettes, mayonnaise, whipped cream, ice cream, butter and margarine. Emulsion technology development is all about enhancing nutritional value, as well as improving taste and flavour in foods and beverages.

My interest in emulsion started when I worked as a product developer on edible oil products. I was astonished by the physics and chemistry on the formation of an emulsion. For examples, the mixing procedure can have almost no impact in some emulsions while in another instance, the emulsion can separate into oil and water within minutes. Emulsifiers, a minor component in the emulsion, can significantly influence the formation of emulsion and its appearance. However, the role and function of emulsifiers are often vague and dependent on the type of emulsifier. Even after spending a few years creating emulsifiers and using them to make emulsions, I still didn’t understand how emulsifiers work. About three years ago, I felt that I needed to take a break from work and do a PhD to obtain a deeper and more fundamental understanding about what happens during the formation of emulsions.

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Filed Under: Nutrition, Research, Technology

Right eating: Dr Muriel Bell

March 4, 2019 1 Comment

Barbara Brookes

Muriel Bell book coverThe bag of nuts I have in front of me has a Health Star Rating of 5. The back of the packet tells me the nuts contain vitamins B1 and E, are a source of monosaturated fats and a source of fibre. With this good news I am invited to enjoy ‘happy snacking’. But I’m sure that ‘snacking’ in itself is not good for me. Snacks in between meals can only add to my overall calorie intake and hence increase my weight. I might join the stream of overweight New Zealanders (if I’m not already swimming in it) threatening to overwhelm our health services.

Dr Muriel Bell spent her life dedicated to thinking about nutrition and its effects on New Zealanders’ health. Diana Brown’s recently published valuable biography of this pioneering medical researcher, The Unconventional Career of Dr Muriel Bell, charts Bell’s life from her childhood, when vitamins were a little-known entity, to her death in 1974, by which time she had played a major role in nutrition research and education in New Zealand.

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Filed Under: Memoir, Nutrition, Public health

Mother’s milk

November 12, 2018 Leave a Comment

Elaine Webster

breastfeedingWhen my baby was born I was astonished that nothing in the world had told me that birth is a miracle. Out of my body came this entirely new being: it seemed incredible, yet more real than anything, and entirely personal. And then I couldn’t believe how hard it was to take a baby into town, how so little in the culture supported mothering, how devalued its status. I could not reconcile my experience with the fact that all the billions of people who walk or ever walked the earth are only alive through the same miracle of the mother’s body, her fecundity and succour and work. I thought about the magnificence, vulnerability and ferocity of mothers, of how bodily and messy it all is. How it’s a result of sex but not very sexy. I thought about the hunger for the breast, about yearning and weaning, about how we all drink milk.

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Filed Under: Memoir, Midwifery, Nutrition, Paediatrics, Women's Health

Trust your instincts

October 15, 2018 2 Comments

Jess Thompson

small servingAs a nutrition student, I have developed an immense appreciation for food and have become infinitely grateful for the role that nutrients play in keeping us alive and healthy. So I was very surprised when my younger sister fell ill with anorexia nervosa. She had watched a set of emotive health documentaries and had read numerous articles that slam key dietary components such as sugar, while promoting healthy eating and weight loss. This prompted her to follow a so-called “healthy diet” with the aim of losing weight. This shocked me because my sister already had a slim figure and had never been one to care about her health.

Weeks passed with her meal sizes decreasing, her exercise increasing, and her care for healthy food progressing from an interest to an obsession. She became consumed by health gurus on social media and took every false health claim to heart. Her healthy eating stint progressed to the point where she would refuse to eat any foods containing preservatives or oil, was suddenly a self-proclaimed “coeliac” and “vegan”, and was “lactose intolerant”. Eventually she was admitted to hospital with a weight of only 41 kilograms and an alarmingly slow heart rate of 29 beats per minute. She was at risk of heart failure, and we did not know if she would survive.

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Filed Under: Adolescent health, Education, Mental health, Nutrition

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