The Healthy Eating Healthy Living Project Sarah Mc

The Healthy Eating Healthy Living Project Sarah Mc. Cashey Healthy Eating Healthy Living Co-ordinator

Main Project Aim “People with intellectual disability have significantly higher age-adjusted rates of mortality and morbidity than their non-disabled peers. ” “There is now substantial evidence to suggest that people with intellectual disabilities are much more likely to be overweight or obese than the general population. ” “Over 80% of adults with intellectual disabilities engage in levels of physical activity below the minimum recommended level. ” (Robertson et al. 2014) Address longstanding health inequalities associated with poor nutrition

Healthy Eating Healthy Living Training Pack • Encourages healthy eating • Step-by step programme • Sugar • Fruit and Vegetables • Fat • Fibre • Salt

6 Month Key Milestones Who’s Involved so far? • Push • Giraffe • Perth College • The Supported Living Team • Kinnoull Day Opportunities

Added Value • Food Diary • Pedometers • Taster Exercise session • Community Nurse Visit • Teeth Awareness Sessions • Alternative Therapist • Taster Exercise sessions/Swimming Pool • Budget Sheets • Allotment

Main Milestones to Date 5 Organisations delivering the pack at this time 4 organisations will be running within the upcoming month

Sustainability • Peer Lifestyle Coaches • Recruitment of Volunteers • Steering Group

Financial Costs • Start up: - Printing Costs - Eatwell Plate Table Mat £ 45. 00 Projected Cost per session: £ 7. 00 Projected Cost person: £ 1. 00

Case Study 1 • Fruit and Veg Consumption • Food labelling

Case Study 2 • Exercise level - > 15 miles • Fruit and Veg consumption

Case Study 3 Weight Loss

Participant Change made 1 Walks more, and eats much more fruit 2 Has stopped putting sugar in coffee 3 Unsure 4 Eats the baked crisps instead of full fat 5 Eats dried fruit now 6 Gets off the bus one stop earlier than usual 7 Unsure 8 Eats mango now after tasting it in the group 9 Has diet drinks instead of full sugar Participant Comment 1 No changes made 2 Her dad adds lot of salt on his food, she has encouraged him to cut down on this. 3 Using cottage cheese instead of cheddar 4 Having baked crisps instead of full fat 5 Eating much less sweets and is now having breakfast every day. He is now feeling better throughout the day. 6 Have much more fruit in diet 7 Have less salt, and eat less bags of crisp 8 Exercises more and now has green milk 9 Eats brown bread now 10 Only has sweeties on special occasion

Challenges • Staff Capacity • Compliance issues • Nutritional knowledge and cooking skills of supporting staff

Recommendations and future work • Contractual development • More direct training with staff members – Community Cookit