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The guiding principle behind the Tick nutrition standards is that they address the nutritional priorities relevant to the food category and are challenging, yet achievable. If the Tick nutrition criteria are unrealistic, the food industry will not reformulate - and no improvements will be made.
Our effort to improve the New Zealand food supply relies on balancing the complexity of industry reformulation with consumer demand and choice. Appealing to both of these groups is key to achieving our public health goals.
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The Tick Report for Health Professionals 2011The purpose of this update is to provide health professionals with important information about the Tick, in particular the aims of the programme, the criteria development and review process, and information about how food companies earn the Tick |
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The Heart Foundation Food & Nutrition Update 2011An update from on the Heart Foundation's other food and nutrition programmes including; Food & Beverage Classification system (FBCS) and HeartSAFE. |
Order Tick resources for your waiting room and public places.


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