1. Unit 3: Healthy Eating Presenter:

2. Session outline What is healthy eating? The benefits of healthy eating The Food Pyramid Healthy Eating Mini Plan

3. What is healthy eating? Eat a wide variety of foods, choosing from each shelf of the Food Pyramid Keep within recommended portion sizes Eat less fat, especially saturated fats Eat more bread, cereals, potatoes, pasta, rice Eat more vegetables and fruit Choose sugary foods and drinks less often Eat less salt If you drink alcohol, keep within recommended limits.

4. Benefits of healthy eating Improved overall health Improved immune system Weight loss/weight maintenance Reduced cholesterol Reduced blood pressure Reduced blood sugar Reduced risk of conditions such as heart disease,cancer and diabetes.

5. Activity (part 1) What did you eat yesterday?

6. The Food Pyramid

7. Breads, Cereals, Potatoes, Pasta Rice Recommendation: Choose any 6 servings (up to 12 if very active) each day. Key points: Main energy source Low in fat B vitamins and minerals Choose high fibre varieties frequently Should form the basis of each meal

8. Breads, Cereals, Potatoes, Pasta Rice One serving is: 1 slice of bread 3 dsps of muesli type breakfast cereal or 4 dsps of flake type ceraeal 1 medium potato, boiled / baked 3 dsps cooked rice or pasta

9. Fruit and Vegetables Recommendation: Choose any 5 servings each day. Key points: Fibre, vitamins and minerals. Frozen vegetables are just as good as fresh. Overcooking destroys vitamins.

10. Fruit and Vegetables One serving is: 100mls fruit juice (1 serving/day only) 4 dsps cooked vegetables or salad Small bowl of home-made vegetable soup 1 medium fruit 3 dsps cooked fruit

11. Antioxidants Help protect against damage from free radicals in the body. Free radicals are the by-products of the body’s normal metabolism. A high intake of antioxidant rich foods is associated with reduced risk of heart disease and cancer. Examples include vitamins C and E and the mineral selenium. Antioxidant supplements do not protect against heart disease.

12. Fibre Two types: soluble and insoluble. Soluble fibre can help to lower cholesterol. Examples: fruit and vegetables, peas, beans, lentils, oats and barley. Insoluble fibre aids digestion. Examples: outer skins of fruit and vegetables, wholegrain breads and cereals.

13. Milk, Cheese and Yoghurt Recommendation: Choose any 3 servings each day. Teenagers need 5 servings each day. Key points: Protein Minerals especially calcium Choose low fat varieties if overweight or high cholesterol

14. Milk, Cheese and Yoghurt One serving is: 200mls of milk 125g carton of yoghurt 25g hard cheese eg, cheddar or 50g soft cheese eg brie

15. Meat, Fish and Alternatives Recommendation: Choose any 2 servings each day. Key points: Protein & minerals especially iron Lean cuts of meat and skin from chicken Limit fat during cooking Eat oily fish

16. Meat, Fish and Alternatives One serving is: 50-75g cooked lean meat or poultry 100g cooked fish 2 eggs 6 dsps. peas, beans or lentils 40g unsalted nuts

17. Fats Fats & oils: 7g portion pack of butter or low-fat spread 1 tsp oil Use all oils sparingly. Choose rapeseed, olive or sunflower oil Limit fried foods to 1-2 per week. Confectionery and high fat snack foods - small amounts not too frequently Sugar - avoid excessive intake

18. Alcohol 11 standard drinks per week for women 17 standard drinks per week for men 1 standard drink = ½ pint of beer 1 small glass wine 1 measure of spirits Some alcohol free days recommended.

19. Good snacks ….on the go! Breakfast cereal Bread/toast Scone Popcorn Funsize bars Cereal bars Fresh fruit/fruit juice/smoothie Yogurt Dried fruit Dry roasted peanuts

20. Activity (part 2) Compare what you ate yesterday with the Food Pyramid recommendations.

21. Activity Part 2 Identify some areas of your diet that could be improved. How would you make these changes?

22. Nutrition Labelling

23. Food labels: ingredients Ingredients are listed in descending order of weight E.g. ingredients of Chinese ready-meal: Cooked noodles (15%), water, chicken breast (12%), flavorings, soy sauce, mechanically separated chicken, red pepper, pineapple, sugar, Chinese mushrooms, bamboo shoots, modified maize starch, sesame oil, spices, garlic puree, salt, ginger puree.

24. Types of nutrition labels Nutrition information – in Group 1 or Group 2 Format Nutrient values per 100g or 100ml Values per serving in addition Nutrient content of food relates to the food before preparation/cooking.

25. Group 1 Format Nutrition information on the four basic nutrients –energy, protein, carbohydrate and fat

26. Group 2 Format Nutrition information on a more extensive list of eight nutrients including sugars, saturates, fibre or sodium.

27. Salt on nutrition labels The amount of sodium, rather than salt is usually listed on food labels. Sodium is not the same as salt! To convert sodium to salt multiply by 2.5

28. Salt on nutrition labels Foods high in salt contain 1.5 grams or more of salt per 100 grams. Foods low in salt contain 0.3 grams or less of salt per 100 grams. New European laws will standardise information on food labels e.g. listing the amount of salt.

29. Task: Comparing food labels (handout given – work in pairs) Which food contains more fat? What ingredients do you think contribute to the fat content of these products? Calculate the amount of salt in both products. Which nutrient is missing from the Big 8 list? Which pizza is the healthier option? Give two reasons for your answer.

30. Questions?