helping consumers making healthier choices out of the...
TRANSCRIPT
Helping Consumers Making
Healthier Choices Out of the Home
Beth Hooper
Nutrition Scientist
British Nutrition Foundation
Food Matters Live - 19th November
© 2014 The British Nutrition Foundation
Outline
• Public Health in the UK.
• Growing demand for food out of the home.
• The role of healthier catering.
• BNF easy to access online training – Catering for Health On-line.
© 2014 The British Nutrition Foundation
Public Health in the UK
© 2014 The British Nutrition Foundation
Overweight and obesity
Adult (aged 16+) overweight and obesity: BMI ≥ 25kg/m2
More than 6 out of 10 men are
overweight or obese (66.5%) More than 5 out of 10 women are
overweight or obese (57.8%)
AND
RISING…
Health Survey for England 1993-2012 (3-year average) Health Survey for England 2010-2012
0%
5%
10%
15%
20%
25%
30%
Pre
vale
nce
of o
be
sity
Women
Men
© 2014 The British Nutrition Foundation
Prevalence of overweight among
English children
Child overweight (including obesity)/ excess weight: BMI ≥ 85th centile of the UK90 growth reference
One in five children age 5 years is overweight or obese
One in three children age 11 years is overweight or obese
National Child Measurement Programme 2011/12
National Obesity Observatory, 2013 © 2014 The British Nutrition Foundation
Why worry about obesity?
• Type 2 diabetes
• Heart disease and stroke
• Some cancers
• Pregnancy complications
• Breathing problems
• Social and emotional wellbeing
• Massive cost to NHS - £5.1 billion.
© 2014 The British Nutrition Foundation
What is Diabetes?
Type 1 Diabetes (10% of diabetics): When the body cannot produce insulin (a hormone that helps process sugar). This is more common in young people.
Type 2 Diabetes (90% of diabetics): When either the insulin produced does not work, or when the body cannot make enough insulin.
Diabetes is a lifelong condition
that causes a person's blood
sugar level to become too
high.
© 2014 The British Nutrition Foundation
Diabetes- Key Statistics • Diabetes is one of the major causes of premature illness
and death in most countries, and is becoming more common (due to the ageing population and increasing obesity rates).
• Obesity accounts for 80-85% overall risk of developing Type 2 diabetes .
• 1 in 17 people have diabetes.
• Diabetes is associated with an increased risk of depression, heart disease, preventable sight loss, nerve damage (especially in the feet), dementia and complications in pregnancy.
Diabetes: Facts and Stats, Diabetes UK 2014
http://www.diabetes.org.uk/Documents/About%20Us/Statistics/Diabetes-key-stats-guidelines-April2014.pdf
© 2014 The British Nutrition Foundation
This term covers all the diseases of the heart and circulation including coronary heart disease (angina
and heart attack) and stroke
What is Cardiovascular Disease (CVD)?
• CVD is the leading cause of death worldwide, causing around 1 in 3 premature deaths in men and 1 in 5 in women.
• 1 in 3 people who have a heart attack die before reaching hospital.
• Every 2 minutes someone has a heart attack in the UK.
• High blood pressure increases the risk of CVD. © 2014 The British Nutrition Foundation
CVD - Dietary Factors
• Diet can play a large role in CVD risk by:
– Influencing cholesterol levels
– Influencing blood pressure
– Influencing body weight and shape
Limit
Fat, particularly saturates
and trans fatty acids
Salt (and other dietary
sources of sodium)
Alcohol
Eat a varied diet
© 2014 The British Nutrition Foundation
• Around 1 in 3 adults in the UK has high blood pressure. • It is important to limit the amount of salt in the diet, to
reduce the risk of high blood pressure. • On average, adults in the UK consume about 8.1g of salt
per day, above the recommended maximum intake of 6g per day.
• Most of the salt in the UK diet comes from processed and ready prepared foods.
Salt and Blood Pressure
High salt intake Raised blood
pressure
Increased risk of heart attack
and stroke
© 2014 The British Nutrition Foundation
Do we meet the recommendations? Food/nutrient Recommendation Children
(11-18 yrs)
Adults (19-64
yrs)
Older adults (65+)
Fruit and veg At least 5 A DAY × × ×
Oily fish 1 portion/week × × ×
Total fat No more than 35% food energy
×
Saturated fatty acids No more than 11% food energy
× × ×
Trans fatty acids No more than 2% food energy
Non-milk extrinsic sugars
No more than 11% food energy
× × ×
Dietary fibre At least 18g/day × × ×
© 2014 The British Nutrition Foundation
Getting the balance right
• But it’s not just a matter of eating less to solve the obesity problem.
• Some groups of the population have low intake of certain vitamins and minerals.
• So it’s not just about eating less – we need to eat more of the right foods.
Evidence of low
intakes in some
people
Iron
Folate
Riboflavin
Vitamin A
Calcium
Magnesium
Potassium
Zinc
Iodine
Selenium
© 2014 The British Nutrition Foundation
Slide 14 © 2014 The British Nutrition Foundation
Bread, rice, potatoes, pasta and
other starchy foods • Foods from this group
should make up a third of our plate
• Provide us with energy • Choose a variety of foods
from this group and should make sure we have one with each meal
• Choose wholegrain where possible. This will increase the amount of fibre we eat, which is good for our gut
© 2014 The British Nutrition Foundation
Summary of diet and health
• The general population is eating:
– Too much energy, saturated fat, sugars and salt
– Not enough fruit and vegetables, oily fish and fibre
• Obesity is a growing problem and is associated with an increase in a number of health problems.
• It costs the NHS billions each year.
© 2014 The British Nutrition Foundation
The Hospitality Industry
© 2014 The British Nutrition Foundation
Eating Out: A Growing Market
• Britain’s hospitality industry serves more than 8.3 billion meals each year.
• The eating out market has doubled in value over the past 20 years.
• For many people, eating outside the home is no longer an occasional luxury.
• An estimated 1 in 6 meals are eaten out of the home, which contributes around a quarter of the calories we eat.
© 2014 The British Nutrition Foundation
UK consumer expenditure on food, drink and catering
Food Statistics Pocket Book, Defra 2014
https://www.gov.uk/government/uploads/system/uploads/attachment_data/file/355969/foodpocketbook-2014report-18sep14.pdf
© 2014 The British Nutrition Foundation
Responsibility Deal (1)
• Many of the leading food manufacturers, retailers and caterers are committed to the government-led Public Health Responsibility Deal for England.
• The Responsibility Deal is a series of voluntary agreements (pledges) between the Department of Health and businesses to support healthier eating choices for the public.
• There is now lots of advice for restaurants and businesses on ways to make meals healthier for the public. See:
https://responsibilitydeal.dh.gov.uk/
© 2014 The British Nutrition Foundation
Responsibility Deal (2)
Those signed up to the pledges have agreed to some or all of the following objectives:
• Reduce the salt content of products
• Provide energy (calorie) information on out-of-home food and non-alcoholic drinks
• Remove artificial trans fats from products
• Reduce the saturated fat content of products
• Provide menu options with smaller portion sizes.
© 2014 The British Nutrition Foundation
The Role of Catered Foods
• Traditionally, many catered foods are considered indulgent, often focused on taste rather than consumer health benefits.
• There are many myths surrounding the preparation and acceptability of healthier menus and food choices. For example, beliefs that healthier food:
– Does not taste good
– Will not sell
– Is more expensive
– Requires more time and
different skills to prepare.
• Things are changing.
© 2014 The British Nutrition Foundation
Do consumers want healthier
catering? • Customer awareness of the relationship between diet and
health is increasing.
• 50% of consumers rate healthy eating as ‘very important’ when shopping for food.
http://www.which.co.uk/documents/pdf/making-sustainable-food-choices-easier-which-report-231317.pdf
• This provides an opportunity for caterers to both promote and profit from healthier menus, while improving public health.
• Sales of ‘healthy options’ are growing rapidly -seizing the opportunity to market these products!
© 2014 The British Nutrition Foundation
Customer Awareness and Choice
0 20 40 60 80 100
The amount of saturated fat in food
The amount of salt in food
The amount of sugar in food
The amount of fat in food
2013
• In 2013, when surveyed, a high proportion of consumers seemed to be concerned about the amount of certain nutrients in their food
www.food.gov.uk/sites/default/files/multimedia/pdfs/publication/tracker6.pdf
% of respondents
Summary
• Food choices and lifestyle factors can increase a person’s risk of some diseases such as obesity and heart disease.
• Consumer’s want healthier options.
• Healthier catering practices can help improve public health and can be profitable for businesses.
The government’s Public Health Responsibility Deal for England and can provide a framework and focus for caterers introducing healthier catering practices.
© 2014 The British Nutrition Foundation
Healthier Catering
© 2014 The British Nutrition Foundation
BNF – Catering for Health On-line
• To help caterers achieve these demands, BNF has developed an online training course for caterers with help from the food sector and catering students.
• Due to be launched in 2015
• Competitive pricing
© 2014 The British Nutrition Foundation
The Concept of Healthier Catering
To meet these demands, healthier catering can be achieved through:
• Menu planning
• Healthier ingredient and food choices
• Healthier preparation and cooking techniques
• Simple recipe modifications
• Improving methods of serving and marketing healthy
foods.
The Catering for Health On-line course will guide you through
each of these concepts.
© 2014 The British Nutrition Foundation
BNF Course – learning objectives
• Understand the need for healthier catering practices to help improve public health.
• Understand how aspects of food choice and lifestyle can lead to weight gain, obesity and diet related diseases.
• Recognise the growing expectation of customers for healthier food choices when eating outside of the home.
• Understand the potential role of caterers in improving dietary behaviours.
The course is aimed at caterers, chefs and catering students in all types of catering settings and environments and aims to help them to:
© 2014 The British Nutrition Foundation
BNF Course - outline
1. The need for healthier catering practices
2. The essentials of nutrition
3. Menu planning and identifying healthier options
4. Healthier preparation and cooking techniques
5. Recipe modification
6. Food service and marketing
7. Healthy menus for all
For more information see www.nutrition.org.uk or contact [email protected]
© 2014 The British Nutrition Foundation
© 2014 The British Nutrition Foundation
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