1. © BRITISH NUTRITION FOUNDATION 2015 Applying nutrition through active learning (PPT1) Roy Ballam and Frances Meek British Nutrition Foundation – making nutrition science accessible to all

2. © 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?

3. © 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!

4. © 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

5. © 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).

6. © 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.

7. © 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 Data source: National Child Measurement Programme 2012/13 One in three children aged 10-11 years in England are overweight or obese

8. © BRITISH NUTRITION FOUNDATION 2015 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).

9. © 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%) Data source: Health Survey for England 2012

10. © BRITISH NUTRITION FOUNDATION 2015 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 IronGirls aged 11-18 yrs (46%)Boys 11-18y (7%), Women 19-64y (23%)Iron RiboflavinGirls aged 11-18 yrs (21%)Boys 11-18y (9%), Men 19-64y (5%), Men 65+ (5%), Women 19-64y (12%) Riboflavin Vitamin AGirls aged 11-18 yrs (14%)Boys 4-10y (5%), Boys 11-18y (11%), Men 19-64y (11%), Girls 4-10y (7%), Women 19-64y (5%) Vitamin D FolateGirls aged 11-18 yrs (8%)Folate? CalciumGirls aged 11-18 yrs (19%)Boys 11-18y (8%), Men 19-64y (5%), Women 19-64y (8%) MagnesiumGirls aged 11-18 yrs (53%)Boys 11-18y (28%), Men 19-64y (16%), Men 65+y (19%), Women 19-64y (11%), Women 65+y (8%) PotassiumGirls aged 11-18 yrs (33%)Boys 11-18y (16%), Men 19-64y (11%), Men 65+y (13%), Women 19-64y (23%), Women 65+y(14%) ZincGirls aged 11-18 yrs (22%)Boys 4-10y (7%), Boys 11-18y (12%), Men 19-64y (9%), Men 65+y (10%), Girls 4-10y (11%), IodineGirls aged 11-18 yrs (22%)Boys 11-18y (9%), Men 19-64y (6%), Women 19-64y (10%), SeleniumWomen aged 65 yrs and over (52%)Boys 11-18y (22%), Men 19-64y (26%), Men 65+y (30%), Girls 11-18y (46%), Women 19-64y (51%) * ‘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)

11. © BRITISH NUTRITION FOUNDATION 2015 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.

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

13. © BRITISH NUTRITION FOUNDATION 2015 Source: http://www.nutrition.org.uk/nutritionint henews/new-reports/ndnsyears1-4Source: http://www.nutrition.org.uk/nutritionint henews/new-reports/ndnsyears1-4. Current fibre recommendation – 18g NSP Proposed fibre recommendation – 30g AOAC (=24g NSP) Draft Carbohydrate and health report, SACN 2014 Active learning – fibre line up! Choose one of the food images Consider how much fibre the food contains per 100g 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?

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

15. © BRITISH NUTRITION FOUNDATION 2015 SaturdayMondayThursday Breakfast Scrambled eggs and tomato on wholemeal toast White tea 4.6g fibre Wheat biscuits with milk and chopped banana Small skinny latte 5.3g fibre Muesli Plain low fat yogurt Raspberries Orange juice 6.9g fibre Lunch Vegetable pizza with a side salad Fruit salad 9.4g fibre Tuna jacket potato with sweetcorn and spring onions served with a side salad Orange juice 7.4g fibre Tomato soup Ham and salad sandwich (brown) Banana 8.9g fibre Evening meal Vegetable soup Wholewheat spaghetti bolognaise 17.5g fibre Chicken and vegetable curry with brown rice - with plain yogurt 8.0g fibre Salmon served with new potatoes and vegetables Fruit salad 9.7g fibre Additional foods and drinks Plain low fat yogurt with berries and pumpkin seeds Glass of red wine 3.7g fibre Hummus, carrot and wholemeal pitta 6.8g fibre Crisps 2.5g fibre Mixed nuts & dried apricots 4.7g fibre Reduced fat cheese and cream crackers & apple 1.7g fibre Total fibre35.2g fibre30.0g fibre31.9g fibre Average of 33g fibre per day Consistent with macronutrient recommendations and eatwell plate Very healthy diet – very few high fat/sugar foods (as meals or snacks) Would require some simple home cooking from scratch every day (one meal included jarred sauce) Following a healthy diet based on starchy foods and including plenty of fruit and vegetables means the draft recommendation of 30g AOAC fibre/day for adults could be met This diet is a long way away from current dietary patterns and would require significant changes to behaviour Average of 33g fibre per day Consistent with macronutrient recommendations and eatwell plate Very healthy diet – very few high fat/sugar foods (as meals or snacks) Would require some simple home cooking from scratch every day (one meal included jarred sauce) Following a healthy diet based on starchy foods and including plenty of fruit and vegetables means the draft recommendation of 30g AOAC fibre/day for adults could be met This diet is a long way away from current dietary patterns and would require significant changes to behaviour Source: New Frontiers in Fibre: BNF Conference Sara Stanner, BNF

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

17. © BRITISH NUTRITION FOUNDATION 2015 a) NC to … Key stage 1 Pupils should be taught to: Key stage 2 Pupils should be taught to: Key stage 3 Pupils should be taught to:  use the basic principles of a healthy and varied diet to prepare dishes.  understand and apply the basic principles of a healthy and varied diet.  understand and 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 where food comes from.  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.

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

19. © BRITISH NUTRITION FOUNDATION 2015 a) NC to … GCSE Key stage 3 Pupils should be taught to: Food preparation and nutrition GCSE  understand and 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 Nutritional analysis http://www.foodafactoflife.or g.uk/section.aspx?t=0&siteId= 20&sectionId=115 http://www.foodafactoflife.or g.uk/section.aspx?t=0&siteId= 20&sectionId=115 Nutritional analysis http://www.foodafactoflife.or g.uk/section.aspx?t=0&siteId= 20&sectionId=115 http://www.foodafactoflife.or g.uk/section.aspx?t=0&siteId= 20&sectionId=115 National Diet and Nutrition Survey (NDNS) https://www.gov.uk/government/ statistics/national-diet-and- nutrition-survey-results-from- years-1-to-4-combined-of-the- rolling-programme-for-2008-and- 2009-to-2011-and-2012 https://www.gov.uk/government/ statistics/national-diet-and- nutrition-survey-results-from- years-1-to-4-combined-of-the- rolling-programme-for-2008-and- 2009-to-2011-and-2012 National Diet and Nutrition Survey (NDNS) https://www.gov.uk/government/ statistics/national-diet-and- nutrition-survey-results-from- years-1-to-4-combined-of-the- rolling-programme-for-2008-and- 2009-to-2011-and-2012 https://www.gov.uk/government/ statistics/national-diet-and- nutrition-survey-results-from- years-1-to-4-combined-of-the- rolling-programme-for-2008-and- 2009-to-2011-and-2012 DEFRA Pocket Book (Food statistics) https://www.gov.uk/government/c ollections/food-statistics- pocketbook https://www.gov.uk/government/c ollections/food-statistics- pocketbook DEFRA Pocket Book (Food statistics) https://www.gov.uk/government/c ollections/food-statistics- pocketbook https://www.gov.uk/government/c ollections/food-statistics- pocketbook

20. © BRITISH NUTRITION FOUNDATION 2015 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/healthy- eating/Pages/Healthyeating.aspx http://www.nhs.uk/livewell/healthy- eating/Pages/Healthyeating.aspx NHS Choices Healthy Eating http://www.nhs.uk/livewell/healthy- eating/Pages/Healthyeating.aspx http://www.nhs.uk/livewell/healthy- eating/Pages/Healthyeating.aspx

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

22. © BRITISH NUTRITION FOUNDATION 2015 British Nutrition Foundation Imperial House 15-19 Kingsway London WC2B 6UN Telephone: 020 7557 7930 Email: postbox@nutrition.org.uk Web : www.nutrition.org.uk www.foodafactoflife.org.uk