NAQ Nutrition in Eagle Farm, Queensland, Australia | Community organisation

NAQ Nutrition

Locality: Eagle Farm, Queensland, Australia

Phone: +61 7 3257 4393

Address: 12/212 Curtin Avenue West 4009 Eagle Farm, QLD, Australia

Website: http://www.naqld.org

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25.01.2022 Its #DietitiansDay, a day to celebrate the great impact dietitians have on the health of our communities. Here at Nutrition Australia Qld, we are sending a big thank you to all of our dietitian colleagues. Happy Dietitians Day! #DietitiansMakeaDifference

23.01.2022 Theres still time to be part of the Pedal QLD challenge and ride with the rest of the state on Sunday 30th August as part of Queenslands Biggest Ride Day. Sign up today to start logging your rides and unlocking some great value rewards. Click on the link to find out more from Bicycle Queensland: https://pedalqld.com.au/

22.01.2022 2020 has undoubtably been a challenging year for tuckshops and because of this QAST has made the decision to postpone our annual Tuckshop of the Year Awards thi...s year. Instead we are hosting a virtual state-wide storytelling event to celebrate and acknowledge all Qld tuckshops and the outstanding work you have all done to support your school communities Stories from a Tuckshop event will be held in conjunction with Tuckshop Day on Friday 6 November 2020 and applications are now open. We cant wait to hear your inspiring stories! Stay tuned for updates and planning tips to help you organise your event. https://qast.org.au/stories-from-a-tuckshop/

21.01.2022 This week is International Breastfeeding Week, a chance to encourage and support Breastfeeding mothers around the world. Breastfeeding is natural, free and prov...ides everything your baby needs during the first 6 months, and helps build a strong immunity. Breastfeeding during the time of COVID-19 can be especially challenging due to common health misconceptions and misinformation during these uncertain times. For more information, including answers to questions relating to breastfeeding during COVID-19 visit https://bit.ly/2WZJc1r See more

20.01.2022 It’s Food Allergy Week! Throughout Food Allergy Week 2021 we call on food service venue owners to train all new and current food service staff using the free ...online food allergen management training - All About Allergens available at: http://ow.ly/6Bt850EIpb1 We will be highlighting and sharing our consumer resources to help people living with food allergy understand their responsibilities when dining out. Follow our social media channels and keep an eye out for our FAW posts!

20.01.2022 Bookings are now open for our Food Safety Supervisor Course coming up on Thursday 13th August for both early years and aged care settings, located at Northgate Hall from 9am - 4pm. For more information and to register for our upcoming courses, click on the following links: Food Safety Supervisor Course for Early Years Settings - https://training.naqnutrition.org//food-safety-supervisor/ ... Food Safety Supervisor Course for Aged Care Settings - https://training.naqnutrition.org//food-safety-supervisor/

19.01.2022 Its #foodfactfriday we all know the joy of cutting open a perfectly ripe avocado but did you know the rapid browning that happens after you cut it is due to... exposure to oxygen in the air and the phenolic compounds in the avocado itself #chemistry. Leaving the seed in won't stop the exposed part of your avocado from going brown - just the area underneath. Rubbing lemon or lime juice on the exposed flesh is a good way to delay browning or you can pop it in an airtight container to stop oxygen reaching the flesh. Chilling cut avocados in the fridge is also a good way to slow down the browning process. Whats your top tip? Share in the comments below! #foodfacts #foodwaste #avocados

19.01.2022 Check out our 'Cooking for a Healthy Heart' cooking workshop coming up on Saturday 19th September at 10am, as part of Logan City Council's Live Well Logan program! Limited spots available, just $3 per participant. For more information click on the event below!

19.01.2022 Health and Wellbeing Queensland are looking for parents to take part in focus groups that will guide development of resources on healthy growth in kids. Click below if you are interested in taking part.

19.01.2022 #Foodsafety101: Did you know that wet hands are more likely to transmit bacteria? After washing your hands for 20 seconds, dry them thoroughly before handling food.

19.01.2022 Ingredients ready to go to make rice paper rolls! - + by Carly Booth for NAQ Nutrition

19.01.2022 Make the first few weeks back at school or work a breeze and join the Grains & Legumes Nutrition Council (GLNC) for their fourth Bring Back the Sandwich campaign from 18th - 31st January! Sandwiches aren't just for the kids... Whether you’re working from home or in the office, GLNC has a delicious selection of seriously grown up (and some not so grown-up!) sandwiches for your lunchbox! For some delicious sandwich recipes, head to their website: https://www.glnc.org.au/recipes.../sandwiches/ #bringbackthesandwich #jointheclubsandwich #lookforthewholegrain

18.01.2022 Check out Food Standards Australia New Zealand's Allergen Portal for up to date allergen information and resources.

17.01.2022 A recent harvest from our veggie garden

17.01.2022 #FoodSafety101: Keep food safe by storing frozen foods at -15 degrees or colder.

16.01.2022 Keeping your hands and kitchen equipment CLEAN is the best way to prevent foodborne illness. Always thoroughly wash your hands before, during and after prepar...ing food, and before eating. Clean your chopping boards and knives with hot soapy water after each use. Remember to clean or replace your dishcloths often each day put them in your dishwasher, wash them in hot soapy water or soak them in mild bleach. Replace a cloth after wiping up raw meat juices, eggs, floor spills, etc. #AFSW2020 #foodsafety #foodsafetyweek

15.01.2022 Allergen declarations on food labels are an important way for consumers to manage food allergies and avoid allergic reactions. In February this year new requir...ements for allergen labelling information on packaged foods were introduced. These requirements include that allergen information is declared: in a specific format and location on food labels, and using simple, plain English terms in bold font For further information about the new requirements, visit our website: http://ow.ly/9y9E50EVnSQ #foodallergyweek #foodallergyaware

15.01.2022 A great, informative post from Queensland Health!

15.01.2022 Today is National Aboriginal and Torres Strait Islander Childrens Day (Childrens Day), which is celebrated across the country each year on 4th August. Childrens Day is a time Aboriginal and Torres Strait Islander families and communities and all Australians celebrate the strengths and culture of our children. It is an opportunity for us to show our support for Aboriginal and Torres Strait Islander children, as well as learn about the crucial impact that culture, family and... community play in the life of every Aboriginal and Torres Strait Islander child. Childrens Day has been run annually since 1988 and is the initiative of SNAICC National Voice for our Children. Click on the link below to find out more. https://aboriginalchildrensday.com.au

15.01.2022 #FestiveFoodSafety: As a rule, food that has been out of the fridge for longer than a total of 4 hours should be thrown out On hotter days, be extra careful. Pro Tip, as soon as you are finished eating, place it in the fridge.

15.01.2022 Here's the seventh episode of the My health for life Wellbeing Series in partnership with Health and Wellbeing Queensland! Click here to find out more: https://hw.qld.gov.au/bigboost/the-wellbeing-series/ #BoostYourHealthy

15.01.2022 Today is World Food Safety Day, as recognized by the World Health Organization (WHO). The campaign aims to draw attention and inspire action to help prevent, detect and manage foodborne risks, contributing to food security, human health, economic prosperity, agriculture, market access, tourism and sustainable development. Click on the link below for more information: https://www.who.int/campaigns/world-food-safety-day/2021

14.01.2022 Here's the sixth episode of the My health for life Wellbeing Series in partnership with Health and Wellbeing Queensland! Click here to find out more: https://hw.qld.gov.au/bigboost/the-wellbeing-series/ #BoostYourHealthy

14.01.2022 It's Women's Health Week! Healthier. Happier. have put together some general healthy living guidelines to help you stay healthy through every life stage. #WomensHealthWeek #WomensHealthWeek2020

14.01.2022 Are you up for the challenge of trying a plant-based menu for seven days this Meat Free Week and raising funds for Bowel Cancer Australia? Bowel Cancer Australi...as Bowel Care Nutritionist Associate Professor, Teresa Mitchell-Paterson, said we should aim to eat 5 serves of vegetables and 2 serves of fruit a day, but now there are even more compelling reasons to bump up our intake of fruit and vegetables, as well as cut down our meat consumption. This week's campaign is all about awareness. For meat lovers, it is about making an informed decision if you are eating over the recommended intake. It is not a complete shift to a vegetarian or vegan diet. Join us for the challenge this 21-27 September and raise funds for a great cause. https://bit.ly/32LzIZX

13.01.2022 Mark your calendar for Tuckshop Day on Friday 6 November 2020. Start planning your celebrations, as we get set to thank all of our amazing school tuckshop staff and volunteers. More here: https://bit.ly/3lT9v3c. #ilovemytuckshop #tuckshopday

13.01.2022 For lunches this week we have made a roasted vegetable salad! Feel free to mix up the ingredients in this recipe to suit you - here's how we made ours: - Ingredients: Salad cup uncooked quinoa (or 1 cup cooked quinoa)... 1 small sweet potato butternut pumpkin 1 red onion 1-2 capsicums Spray olive oil cup mint leaves cup parsley leaves cup pine nuts cup pepitas Dressing 4 tablespoons extra virgin olive oil 1 tablespoon lemon juice 1 teaspoon Dijon mustard Freshly ground black pepper, to season - Method: 1 Pre heat oven to 180 degrees. 2 Cook quinoa according to packet instructions. This should make 1 cup of cooked quinoa. Allow to cool. 3 Peel sweet potato, pumpkin and red onion. Chop sweet potato, pumpkin and capsicum into cubes (approximately 2cm x 2cm pieces). Slice red onion into wedges. 4 Place sweet potato and pumpkin on a lined baking tray and spray with olive oil. Roast in the oven for 20 minutes. Turn the sweet potato and pumpkin and add the red onion and capsicum to the baking tray. Spray with olive oil and return to the oven to roast for 20 minutes or until all vegetables are cooked through and golden. Allow to cool. 5 In a small frying pan, toast pine nuts and pepitas over a low heat until lightly toasted. Allow to cool. 6 Wash and dry mint and parsley leaves, then roughly chop. 7 Once all salad ingredients are cooled, combine in a large bowl. 8 To make the salad dressing, in a small jar, combine extra virgin olive oil, lemon juice and Dijon mustard. Season with freshly ground black pepper. Place the lid on the jar and shake well to mix. 9 Pour salad dressing over the salad and mix well to combine. Enjoy! - + by Carly Booth for NAQ Nutrition #boostcampqld

12.01.2022 FILO SAUSAGE ROLLS As a tasty take on the classic sausage roll, these filo sausage rolls can be adapted to suit you - include lean mince, grated vegetables, herbs and flavours of your choice. Ingredients... 1 carrot, grated 1 zucchini, grated 1 onion, grated 250g beef, pork or veal mince cup fresh parsley, finely chopped 2 garlic cloves, crushed 1 teaspoon ground paprika cup breadcrumbs Freshly cracked pepper, to season 12 sheets fresh filo pastry Extra virgin olive oil or spray 2 teaspoons poppy seeds Method 1 Preheat oven to 200C and line two large baking trays with baking paper. 2 Squeeze out as much liquid as possible from the grated carrot, zucchini and onion. 3 In a mixing bowl, combine the carrot, zucchini, onion, mince, fresh parsley, garlic, ground paprika, breadcrumbs and pepper. Mix well to combine. Divide the mixture into 6 portions. 4 On a clean work surface, place down one sheet of fresh filo pastry. Lightly brush or spray with extra virgin olive oil. Add another sheet of pastry and lightly brush or spray again with extra virgin olive oil. Fold this in half from left to right. 5 Place 1 portion of the mixture at the end of the pastry sheet closest to you and roll the pastry firmly to enclose the filling. Repeat with the remaining mixture and pastry to make 6 rolls. 6 Cut each roll into 2 3 pieces and place seam side down on a lined baking tray. 7 Lightly brush or spray each roll with extra virgin olive oil and sprinkle with poppy seeds. 8 Bake in the oven for approx. 20 minutes or until golden brown. Serves 6. - + by Carly Booth for NAQ Nutrition

12.01.2022 Today is R U OK Day and is a reminder that on every day of the year we should support people who may be struggling. #RUOK is an important question but theres more to say after R U OK? Ask, then listen, encourage action and check in because a conversation could change a life. Learn what to say after R U OK? at www.ruok.org.au #theresmoretosay

11.01.2022 CSIRO's new Taste & Learn program is an evidence-based program for Australian primary schools that supports student learning and fosters enjoyment of vegetables to positively impact childrens health and wellbeing. Click on the link to find out more: https://research.csiro.au/taste-and-learn/

11.01.2022 Food storage tip: If you'll be doing some meal prep over the weekend to freeze for later, be sure to let the food cool in the fridge first Place hot fo...od in the fridge once it has stopped steaming, then once it's cooled to 5C (recommended fridge temperature) you can place it in the freezer. The bacteria that causes food poisoning grows more rapidly between 5C and 60C (the temperature danger zone), so placing it in the fridge as soon as it's stopped steaming reduces the risk of food poisoning while also ensuring the temperature of your freezer isn't impacted by a batch of hot leftovers causing other frozen food to partially defrost See more

11.01.2022 New mandatory pregnancy warning labels on alcohol came into effect today. Businesses have three years to comply with the new requirements. For more information see our website: https://www.foodstandards.gov.au//P1050Pregnancywarninglab

11.01.2022 Today's lunch was a winner! For this roasted vegetable frittata we simply roasted a tray of our favourite veg (pumpkin, sweet potato, capsicum, zucchini and red onion) and combined this with a classic frittata base of whisked eggs and milk as well as spinach, crushed garlic, chilli, parsley and a sprinkle of feta! - + by Carly Booth for NAQ Nutrition

10.01.2022 Nutrition Australia Qld is proud to be an official Education Partner of Bicycle Queensland's month long cycling event #PedalQLD. Click here to find out more: https://pedalqld.com.au

09.01.2022 This week is National Child Protection Week (6th - 12th September). The National Association for Prevention of Child Abuse and Neglect (NAPCAN) Play Your Part has put together a range of valuable resources and has also launched the official Putting Children First webinar series. For more information and to get involved click here: https://www.napcan.org.au/ncpw-get-involved/ Nutrition Australia Qld is proud to partner with In Safe Hands Educators In Safety and we wanted to highlight the incredible work that they do in providing online and in service training on child protection and safety. Check out their website here: https://www.insafehands.net.au/ #ncpw #ncpw20 #playyourpart

09.01.2022 FROZEN FOOD TIP: Freezing leftovers or meal prep is a great way to ensure you have quick and easy access to healthy meals, even when you don't have time to c...ook When it comes to thawing frozen food, be sure to place it in the fridge to defrost ( not on the bench!) so it stays within safe temperatures. The temperature range between 5C and 60C is often referred to as the ‘temperature danger zone’ as bacteria can multiply quickly at these temperatures

09.01.2022 In celebration of Queensland Seniors Week, we held a cooking workshop at the Brighton Wellness Hub earlier this week, as part of Brisbane City Council's Growing Older and Living Dangerously (GOLD) program. During our 'Cooking with Herbs and Spices - Italian Themed' workshop, participants made a variety of dishes including tomato and basil bruschetta, berry bruschetta and an Italian pasta salad!

08.01.2022 Here's a tray full of chopped vegetables ready to go in the oven - check out that colour! - + by Carly Booth for NAQ Nutrition

08.01.2022 Check out our GOLD 'Christmas Flavours' cooking workshop coming up on Friday 11th December for Brisbane seniors. Click on the event below for more information!

08.01.2022 A new initiative from Nutrition Australia and VicHealth! Click here to find out more: https://www.cookwelleatwell.org.au

07.01.2022 Happy Early Childhood Educators' Day! We just wanted to say a huge THANK YOU to all of the amazing educators out there. You do an exceptional job in guiding and shaping our children and we truly appreciate it! Click here to find out more: https://earlychildhoodeducatorsday.org.au/

07.01.2022 - by Carly Booth for NAQ Nutrition

06.01.2022 It's International Men's Day! Healthier. Happier. have put together some general healthy living guidelines to help you stay healthy through every life stage. #InternationalMensDay #InternationalMensDay2020

06.01.2022 Today's food safety tip! COOK meat thoroughly, especially chicken and minced meat. Check the juices run clear in the thickest part and there is no pink meat.... Check burgers are cooked through - if they’re raw in the middle, it may not be safe to eat Follow the cooking instructions on food packets those who made the food know how to cook it properly. #AFSW20 #foodsafety #foodsafetyweek

06.01.2022 Health and Wellbeing Queensland is proud to sponsor the first Healthy Kids Menu Award for Queensland restaurants and cafes! In partnership with the Restaurant &... Catering Association this new award will celebrate the effort of Queensland restaurant and cafes that champion healthy food choices for kids. The winner will receive marketing and advertising opportunities offered by the RCA, and be presented with a trophy at the 2020 QLD & NT Awards for Excellence annual gala dinner in early November. If you would like to nominate a restaurant or café that has an exceptional healthy kids menu visit https://bit.ly/31smG1B entries close 4pm Monday 24th August.

05.01.2022 Food safety tip: When purchasing food make sure the packaging is intact and that canned food isn’t dented or damaged so the bacteria that causes food poisoning can’t get in It's also important to check the use by date to ensure the food is safe to eat

04.01.2022 Food Safety Tip Defrost frozen food in the fridge and avoid re-freezing Why? Bacteria can grow in frozen food while it's thawing. This makes your fridge a great spot to defrost your food safely

03.01.2022 This roasted pumpkin hommus recipe is a great homemade dip option. Feel free to mix up the ingredients in this recipe to suit you - you could swap the roasted pumpkin for another vegetable, such as roasted sweet potato, capsicum or cooked beetroot, or even swap the chickpeas for another legume such as cannellini beans! Here's how we made our roasted pumpkin hommus: - Ingredients: 2 cups diced pumpkin (approx. 300g), peeled Spray olive oil... 1 can chickpeas (400g), drained and rinsed 1 small garlic clove, peeled and crushed 3 tablespoons lemon juice 3 tablespoons extra virgin olive oil 1 tablespoon tahini 2 teaspoons ground cumin 2 teaspoon ground paprika - Method: 1 Preheat oven to 180C. Place diced pumpkin on a lined baking tray and spray with olive oil. Roast in the oven for 30-35 minutes or until cooked through and golden. 2 Remove pumpkin from oven and allow to cool slightly. 3 Place roasted pumpkin, chickpeas, garlic, lemon juice, extra virgin olive oil, tahini, ground cumin and ground paprika in a food processor. Process until a smooth consistency is reached. Taste hommus and adapt as required. 4 Serve hommus with vegetable sticks or wholegrain crackers. - Makes approx. 2 cups - + by Carly Booth for NAQ Nutrition See more

02.01.2022 Have your say in Healthy Lunchbox 2022 by filling in our short survey. By participating, you can enter the draw to win a fantastic SMASH lunchbox set. Winners w...ill be drawn on 15th June 2021 HLW is running on 6th -12th February 2022, join us and see your ideas come to life We are keen to hear your thoughts! Teacher Survey https://www.surveymonkey.com/r/Z3M3RBS Parent Survey https://www.surveymonkey.com/r/ZPTL5TZ

02.01.2022 GYOZA - Ingredients: Makes 20 gyozas 2 cups finely shredded cabbage... 1 tablespoon canola or vegetable oil 2 spring onions, finely sliced 1 garlic clove, crushed 2 teaspoons grated ginger 2 teaspoons salt reduced soy sauce teaspoon sesame oil 150 grams pork mince 20 gyoza or wonton wrappers 1/3 cup water - Method: 1 Sauté the cabbage with tablespoon of canola or vegetable oil in a large skillet over a medium heat until wilted to half its volume. Transfer sautéed cabbage to a large bowl. 2 Add the spring onions, garlic, ginger, soy sauce, sesame oil and pork mince to the bowl with the sautéed cabbage. Massage the mixture with your hand until it is evenly mixed and slightly sticky or tacky in texture. 3 Spoon about one teaspoon of the pork mixture into the centre of a gyoza or wonton wrapper. Dip your finger in water and wet the outer rim of the wrapper. Fold the wrapper over and pinch the edges to close. 4 When ready to cook the gyoza, heat tablespoon of canola or vegetable oil in a non-stick frying pan over a medium heat. Working in batches, add the gyoza to the frying pan. Once crispy and golden brown on one side, turn gyoza over and allow the other side to turn golden brown. 5 Using the lid as a shield, pour about cup of water into the frying pan and quickly place the lid on top to contain the steam and splatter. Let the gyoza steam in the frying pan for 1 2 minutes, or until most of the water has boiled or steamed away. 6 Remove the lid and let the gyoza cook for one more minute, or until the bottom is crispy again. 7 Repeat with remaining gyoza. 8 Serve hot and enjoy! - This video is proudly funded and supported by Brisbane City Council - Music: https://www.bensound.com - + by Carly Booth for NAQ Nutrition See more

01.01.2022 #FoodSafety101: Prevent cross-contamination! Use one cutting board for fresh produce and another for raw meat, poultry, or seafood. Remember to replace them when they are worn.

01.01.2022 Check out our 'Best Ever Burgers' cooking workshop coming up on Wednesday 23rd September at 1pm, as part of Logan City Council's KRANK Teens School Holiday program at the Loganlea Community Centre! Limited spots available, just $3 per participant. For more information click on the event below! #KRANKituplogan