British Nutrition Foundation making nutrition science accessible to

British Nutrition Foundation – making nutrition science accessible to all Applying nutrition through active learning (PPT 1) Roy Ballam and Frances Meek © BRITISH NUTRITION FOUNDATION 2015

Activity Facts behind the headlines • Read through the newspaper articles. • What impact might stories such as these have on young people? • Where would you find information to confirm or refute the content of newspaper articles? © BRITISH NUTRITION FOUNDATION 2015

Food – a fact of life • BNF’s education programme. • Provide educators with up-to-date, curriculum compliant resources and training to support the rapidly changing needs of the 21 st century learner. • Website – free resources, curriculum linked, editable, progression built in. • Focus – healthy eating, cooking and where food comes from: www. foodafactoflife. org. uk • Please help to promote! © BRITISH NUTRITION FOUNDATION 2015

Overview Brief overview of the nutritional status of the UK, including sources of information. Focus on the application of nutrition in the curriculum • What is driving food education? • What about the adult population and future food needs? • Strategies for applying nutrition in theory and practical lessons • Resources to enhance food teaching © BRITISH NUTRITION FOUNDATION 2015

Children and Adolescents • The latest official population data for England, the National Child Measurement Programme 2012/13 (NCMP), estimates 22% of children in reception (aged 4 -5 years) and 33% of children in year 6 (aged 10 -11 years) are overweight or obese. • In reception, 9% of children are estimated to be obese compared to 19% of children in year 6. • The number of boys estimated to be overweight or obese is marginally more than girls in reception (23% boys and 21% girls) and year 6 (35% boys and 32% girls). © BRITISH NUTRITION FOUNDATION 2015

Children and Adolescents • A strong positive relationship has been found between deprivation and obesity in children. • Children attending schools in areas classified as the most deprived are more likely to be obese. • In reception, 12% of children are estimated to be obese in the most deprived areas compared to 6% of children in the least deprived areas. • Equally in year 6, 24% of children are estimated to be obese in the most deprived areas compared to 13% of children in the least deprived areas. © BRITISH NUTRITION FOUNDATION 2015

Proportion of boys and girls classed as being overweight or obese in England One in five children aged 4 -5 years in England are overweight or obese One in three children aged 10 -11 years in England are overweight or obese © BRITISH NUTRITION FOUNDATION 2015 Data source: National Child Measurement Programme 2012/13

Adults • The latest official population data, collected in 2012 by Public Health England, estimates 62% of adults in England (aged 16 and above) are overweight or obese, with 2. 4% being severely obese. • Men and women have a similar prevalence of obesity (25% men and 26% women) but men are more likely to be overweight (42% men and 32% women). • A higher percentage of women are severely obese compared to men (1. 5% men and 3. 5% women). © BRITISH NUTRITION FOUNDATION 2015

Proportion of men and women classed as being overweight or obese in England More than 6 out of 10 men in England are overweight or obese (66. 5%) More than 5 out of 10 women in England are overweight or obese (57. 8%) © BRITISH NUTRITION FOUNDATION 2015 Data source: Health Survey for England 2012

Not just a matter of eating less Low intake* Age group with highest proportion of people with intakes below LRNI (%) Other groups showing evidence of low intakes (% with intakes below LRNI) Low status Iron Girls aged 11 -18 yrs (46%) Boys 11 -18 y (7%), Women 19 -64 y (23%) Riboflavin Girls aged 11 -18 yrs (21%) Boys 11 -18 y (9%), Men 19 -64 y (5%), Men 65+ (5%), Women 19 -64 y (12%) Riboflavin Vitamin A Girls aged 11 -18 yrs (14%) Boys 4 -10 y (5%), Boys 11 -18 y (11%), Men 19 -64 y (11%), Girls 4 -10 y (7%), Women 19 -64 y (5%) Vitamin D Folate Girls aged 11 -18 yrs (8%) Calcium Girls aged 11 -18 yrs (19%) Boys 11 -18 y (8%), Men 19 -64 y (5%), Women 19 -64 y (8%) Magnesium Girls aged 11 -18 yrs (53%) Boys 11 -18 y (28%), Men 19 -64 y (16%), Men 65+y (19%), Women 19 -64 y (11%), Women 65+y (8%) Potassium Girls aged 11 -18 yrs (33%) Boys 11 -18 y (16%), Men 19 -64 y (11%), Men 65+y (13%), Women 19 -64 y (23%), Women 65+y(14%) Zinc Girls aged 11 -18 yrs (22%) Boys 4 -10 y (7%), Boys 11 -18 y (12%), Men 19 -64 y (9%), Men 65+y (10%), Girls 4 -10 y (11%), Iodine Girls aged 11 -18 yrs (22%) Boys 11 -18 y (9%), Men 19 -64 y (6%), Women 19 -64 y (10%), Selenium Women aged 65 yrs and over (52%) Boys 11 -18 y (22%), Men 19 -64 y (26%), Men 65+y (30%), Girls 11 -18 y (46%), Women 19 -64 y (51%) © BRITISH NUTRITION FOUNDATION 2015 Iron Folate? * ‘Low’ defined as intakes less than the Lower Reference Nutrient Intake (LRNI) Source: Derived from summary of findings from the NDNS Rolling Programme, Years 1, 2, 3 and 4 (combined) (2008/09 -2011/12)

Sugar Lots of recent and widely reported concern about sugar consumption, particularly in young people. In the UK, we consume too much added sugars, and this has led to calls for us to reduce our intake. Current UK recommendations for sugar in the UK refer to non-milk extrinsic sugars (NMES) which are similar to free sugars but do not equate exactly. Free sugars are sugars added to foods by the manufacturer, cook or consumer, plus sugars present naturally in honey, syrups and unsweetened fruit juices. NMES also includes 50% of the fruit sugars from dried, stewed or canned fruit within the definition. © BRITISH NUTRITION FOUNDATION 2015

What does intake of NMES at 5% of total energy intake look like? © BRITISH NUTRITION FOUNDATION 2015

Active learning – fibre line up! • • • Current fibre recommendation – 18 g NSP Proposed fibre recommendation – 30 g AOAC (=24 g NSP) Draft Carbohydrate and health report, SACN 2014 © BRITISH NUTRITION FOUNDATION 2015 • Choose one of the food images Consider how much fibre the food contains per 100 g Line up at the front of the room in order of fibre content – highest to lowest Were you right? Discussion point does anything surprise you? Source: http: //www. nutrition. org. uk/nutritionint henews/new-reports/ndnsyears 1 -4.

Nutrition line-up • Discussion … immediate use 45 100 80 © BRITISH NUTRITION FOUNDATION 2015 70 67 55 15

Saturday Monday Thursday Breakfast Scrambled eggs and tomato on wholemeal toast White tea 4. 6 g fibre Wheat biscuits with milk and chopped banana Small skinny latte 5. 3 g fibre Muesli Plain low fat yogurt Raspberries Orange juice 6. 9 g fibre Lunch Vegetable pizza with a side salad Fruit salad 9. 4 g fibre Evening meal Vegetable soup Wholewheat spaghetti bolognaise 17. 5 g fibre • • • Tuna jacket potato with Tomato soup sweetcorn and spring onions Ham and salad sandwich (brown) served with a side salad Banana Orange juice 8. 9 g fibre 7. 4 g fibre Average of 33 g fibre per day Chicken and vegetable curry Salmon served with new potatoes Consistent with macronutrient recommendations and with brown rice - with plain and vegetables eatwell plate yogurt Fruit salad Very 8. 0 ghealthy diet – very few high fat/sugar foods (as fibre 9. 7 g fibre meals or snacks) Additional Plain low fat yogurt with • Would require some simple home cooking from scratch Hummus, carrot and Mixed nuts & dried apricots 4. 7 g foods and berries and pumpkin seeds every day (one meal included jarred sauce) wholemeal pitta 6. 8 g fibre drinks Glass of red wine Crisps 2. 5 g fibre Reduced fat cheese and cream • Following a healthy diet based on starchy foods and 3. 7 g fibre crackers & apple 1. 7 g fibre including plenty of fruit and vegetables means the draft recommendation of 30 g AOAC fibre/day for adults could Total fibre 35. 2 g fibre 30. 0 g fibre 31. 9 g fibre be met • This diet is a long way away from current dietary patterns Source: New Frontiers in Fibre: BNF Conference Sara Stanner, BNF and would require significant changes to behaviour © BRITISH NUTRITION FOUNDATION 2015

Building blocks … use current healthy eating advice … to choose a varied balanced diet for their needs and those of others Diet and health The eatwell plate and 8 top tips for healthy eating (and drinking) Energy and nutrients (source, function and amount) © BRITISH NUTRITION FOUNDATION 2015 Dietary needs (ages and stages, special diets)

a) NC to … Key stage 1 Pupils should be taught to: Key stage 2 Pupils should be taught to: § use the basic principles of § understand apply the a healthy and varied diet basic principles of a to prepare dishes. healthy and varied diet. § understand where food comes from. © BRITISH NUTRITION FOUNDATION 2015 Key stage 3 Pupils should be taught to: § understand apply the principles of nutrition and health. § prepare and cook a variety of predominantly savoury dishes using a range of cooking techniques. § cook a repertoire of predominantly savoury dishes so that they are able to feed themselves and others a healthy and varied diet. § become competent in a range of cooking techniques § understand seasonality, and know where and how a variety of ingredients are grown, reared, caught and processed. § understand the source, seasonality and characteristics of a broad range of ingredients.

a) NC to … GCSE Eatwell NHS Choices http: //www. nhs. uk/Livewell/ Goodfood/Pages/eatwell. Key stage 3 Food preparation and nutrition GCSE plate. aspx Food Pupils should be. Standards taught to: Agency (Allergens) § understand apply § recommended guidelines for a healthy diet. How peoples’ https: //www. food. gov. uk/scie the principles of nutritional needs change and how to plan a balanced diet for nce/allergy-intolerance nutrition and health. those life-stages, including for those with specific dietary needs. § the recommended energy provided by protein, fat and carbohydrates (starch, sugars, fibre) and the percentage of daily DEFRA Family food statistics energy intake the nutrients should metabolic (foodcontribute. and drink. Basal purchases in rate (BMR) and physical activity level (PAL) and their importance the UK) in determining energy requirements. How to maintain a healthy body weight throughout life. https: //www. gov. uk/governm ent/collections/family-food§ the specific functions, main statistics sources, dietary reference values Scientific Advisory Committee and on consequences of malnutrition of macronutrients and micronutrients. Nutrition (SACN) https: //www. gov. uk/government /groups/scientific-advisory. British Nutrition Foundation committee-on-nutrition © BRITISH NUTRITION FOUNDATION 2015 http: //www. nutrition. org. uk/

Nutritional analysis http: //www. foodafactoflife. or g. uk/section. aspx? t=0&site. Id= 20&section. Id=115 a) NC to … GCSE Key stage 3 Pupils should be taught to: Food preparation and nutrition GCSE § understand apply the principles of nutrition and health. • how to calculate energy and nutritional values and plan recipes, meals and diets accordingly • major diet related health risks including obesity, cardiovascular, bone health, dental health, iron deficiency anaemia, diabetes • the importance of hydration, the function of water in the diet DEFRA Pocket Book (Food statistics) https: //www. gov. uk/government/ collections/food-statisticspocketbook © BRITISH NUTRITION FOUNDATION 2015 National Diet and Nutrition Survey (NDNS) https: //www. gov. uk/government /statistics/national-diet-andnutrition-survey-results-fromyears-1 -to-4 -combined-of-therolling-programme-for-2008 -and 2009 -to-2011 -and-2012

a) NC to … GCSE Key stage 3 Pupils should be taught to: Food preparation and nutrition GCSE § cook a repertoire of predominantly savoury dishes so that they are able to feed themselves and others a healthy and varied diet. § Skills … Consider the nutritional needs and food choices when creating recipes, including when making decisions about the ingredients, processes, cooking methods, and portion sizes § The range of foods and ingredients to be studied in sections B (food provenance and food choice) ) and C (Cooking and food preparation) should come from major commodity groups and reflect the recommended guidelines for a healthy diet. (Broadly reflect The eatwell plate food groups. ) NHS Choices Healthy Eating http: //www. nhs. uk/livewell/healthyeating/Pages/Healthyeating. aspx © BRITISH NUTRITION FOUNDATION 2015

Nutrition knowledge Cooking skills Plan … (for need, person, context) Make choices, based on evidence, knowledge & skills … Justify decisions … © BRITISH NUTRITION FOUNDATION 2015

British Nutrition Foundation Imperial House 15 -19 Kingsway London WC 2 B 6 UN Telephone: 020 7557 7930 Email: postbox@nutrition. org. uk Web: www. nutrition. org. uk www. foodafactoflife. org. uk © BRITISH NUTRITION FOUNDATION 2015