Tuesday 8 December, 12 – 12.45pm. ONLINE
Nikki Chilcott from the Stroke Foundation will share recent research (by NIHI) which highlights the high salt content of commonly eaten processed food, such as sausages. Learn about why the Stroke Foundation is advocating for a comprehensive salt reduction programme requiring government leadership, commitment from the food industry and consumer awareness.
The Stroke Foundation’s vision is to ensure that significant steps are taken to reduce the number of strokes and that everyone understands and responds to key risk factors. High blood pressure is prevalent in New Zealand and is the leading modifiable risk factor for stroke. New Zealanders eat approximately 8.5g of salt per day, much higher than the WHO recommendation 5g per day. High sodium dietary intake is associated with high blood pressure and increased risk of stroke.
Nikki Chilcott has worked in public health, mainly in not-for-profit organisations, whose mahi is to improve the health of New Zealanders through improved nutrition and physical activity. Currently Nikki is a Senior Health Promotion Advisor for the Stroke Foundation. Nikki was Executive Director of Agencies for Nutrition Action for over ten years. There she particularly enjoyed providing professional development and facilitating networks for health promoters who worked in their communities. Nikki experienced first-hand how working together cooperatively achieves bigger and better outcomes.