Eating for Health – meeting the Challenge Food and Health Policy in Scotland

The Scottish Diet 1993 commonly referred to as the James Report Report of a Working Party to the Chief Medical Officer for Scotland Published by the Scottish Office Home and Health Dept. Dec 1993 Surveyed the current diet of the Scottish people Assessed relevance of diet to health Made proposals for improvements in the Scottish diet Assessed the likely impact

Scotland’s Health: a Challenge to us All: Eating for Health : A Diet Action Plan for Scotland 1996 Known as the, Scottish Diet Action Plan SDAP 10 year action plan to improve diet Long term outcomes: years to see impact 15 key recommendations 71 actions Towards a Healthier Scotland, 1999 Our National Health; a plan for action, a plan for change 2000.

fruit and vegetables400grams 5 a day bread45% increase :6 slices breakfast cerealsdouble: 34grams / day fats35% of energy saltreduce to 6 grams sugarNME 10% of energy breastfeeding50% for 6 weeks Total complex carbohydrate 25% more mixed types 25% more potatoes Oily fishDouble: 88grams/ wk

Major influences since 1996 Food Standards Agency UK 1998 Devolution Social justice and health inequalities agendas Health Improvement Directorate NOF and HIF The Challenge 2003 WHO and European policy

Eating for Health : meeting the Challenge 2004 Strategic framework integrates SE wide food policy and strategies of key delivery partners, eg. FSA Scotland helps develop local and regional nutrition action plans; announces new leadership, communication and consultation structures: Scottish Food and Health Council Food and Health Alliance. Sets out Action plan for 2004

Food and Health Strategy Increase demand for healthy food Supply that demand for healthy food Tackling the barriers Increase fruit & veg Decrease saturated fat affordability availability culture skills influencers levers

The consumer NHS Scotland Health Promotion Depts NHS Health Scotland SE Healthyliving campaign FSA activity incl. food labelling work, European and UK Schools; Smart cooking, Dish it Up, NHSS, LAs Fruit in Schools Adventures in Foodland Breast feeding strategy and coordination NHSS and NHS HS Infant feeding resources SNDRI, Towards Healthier Eating

Healthyliving campaign Inform, support and inspire the public to adopt healthier lifestyles Combine food and physical activity messages Encourage partners, including the food industry, to endorse the messages and help create healthier environments and opportunities Support health professionals, partners and service providers in delivering health improvement on the ground

Preparation and provision FSA Catering for Health module public sector catering nutritional standards, model guidelines Hungry for Success £63.5m Nutrient based product specifications Guidelines for pre 5s food provision REHIS Food and Health course Scottish Healthy Choices Award

Food Access: low income and rural areas NHSS and local government local and regional food and health strategies community planning, local health plans community based food initiatives Scottish Community Diet Project £1.2 m Healthy living centres. SIPS National demonstration projects FSA research and evidence No Fare conference

Manufacturing, processing,retailing Ministerial influence Integration into Enterprise strategies New product development Food composition FSA: health claims Support from SE : food marketing Food and Drink Excellence Awards Strategic alliances with retailers Convenience sector initiative

Primary production Integration of rural affairs, health and sustainability strategies prioritising SE processing and marketing grant schemes SERAD sponsored research into developing the Local food sector Feeding the Interest supporting through research: ABRG CAP reforms Organic Action Plan and biodiversity

Monitoring, evaluation and reporting What impact are we having on behaviour? monitoring / surveillance Dietary targets research on attitudes, knowledge, beliefs market trends

additional impacts Integration of Food and Health policy into wider HI agenda Development of supportive legislation, national guidance, HDLs Capacity Workforce development for health Voluntary sector, community sector Food science and technology Media tracking and public opinion; impact on the culture

Gillian Kynoch Scottish Food and Health Co-ordinator Scottish Executive Health Department St Andrews House Regent Road Edinburgh ED1 3DG