About the NAC Institute
About the NAC Institute
The NACi is a non-for-profit institute with the sole purpose to support the prevention and control of chronic disease in human beings. Foodservice has a direct impact upon chronic disease prevention and control through the application of better science in food preparation, distribution, and consumption, so as to reduce disease factors, and decrease the severity of existing diseases. This impact is through the upskilling of staff and supporting organisations to plan menus with a strong focus on the prevention and control of chronic diseases.
NACi Charitable Purpose
The Nutrition and Catering Institute (NACi) is a not-for-profit research charity and uniquely uses foodservice systems to support the wellbeing and health of those in care and those providing care across the foodservice sectors.
NACi Mission Statement
To be Australia’s leading research institute in foodservices; translating evidence to practice, delivering real outcomes for vulnerable populations
Populations that are dependent on the foodservice model include those receiving services in the following sectors
- Aged care
- Indigenous community services
- Fly-In-Fly-Out workforces
- Disability services
- Meals on Wheels
- Staff supporting care and community
Target Chronic Disease
Our aim is to develop foodservice models that tackle:
- Cardiovascular disease (heart failure, hypertension heart disease)
- Gastrointestinal disease
As the NACi works with foodservices and industries which produce foods for individuals who are the most vulnerable regarding chronic disease, an additional focus of the NACi is on food safety. Vulnerable populations are known to be at a higher risk for illness or death when exposed to foodborne illness.
Four pillars of the NACI to prevent and control chronic diseases
Research - science which is translated informs how foodservices prevent and control chronic disease
Skills - education and resources to provide those working in foodservices with understandings of how to prepare meals and menus to prevent and control chronic disease
Innovation - innovative use of technology, science, and industry prevents and controls chronic disease
Opportunity - provision of research, innovation, and skills to those working in foodservices helps to prevent and control disease
- Preventing and controlling chronic disease, achieved through the application of improvements in the food supply, food preparation, food delivery and food consumption.
- Using the foodservice system model to research, innovate and provide opportunities regarding the prevention and control of chronic disease.
- Upskilling and empowering those working within the foodservice model in their understanding of how to prevent and control chronic disease.
- To promote the scientific approach to foodservices surrounding disease prevention and control, providing information, resources, research, and policy, to inform best practices in the foodservice sector to prevent and reduce chronic disease.