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Dr Julie Frier Consultant Public Health Plymouth City Council. Nutrition and Public Health . Nutrition and Public Health . Food related problems and food safety issues that affect the health of the population Inequalities Variations in opportunity for health through nutrition

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Nutrition and public health

Dr Julie Frier

Consultant Public Health

Plymouth City Council

Nutrition and Public Health


Nutrition and public health1

Nutrition and Public Health

Food related problems and food safety issues that affect the health of the population

Inequalities

Variations in opportunity for health through nutrition

Food supply

Food security: Sustainability, quality, safety, climate

Food Poverty: deprivation, affordability, availability and accessibility

Consumption

Health problems related to the excessive intake of quantity of the habitual diet- energy dense, high fat, high sugar, high salt,

Health problems related to the inadequate quantity and quality of the habitual diet- low fibre, micronutrients


Health consequences
Health Consequences

  • Premature death

    70,000 lives saved each year if population diet matched nutritional guidelines on fruit and vegetables, saturated fat, added sugar and salt intake. (Food Matters 2008)

  • Morbidity

    Dental decay

    Excess weight / Obesity

    Type II diabetes

    Cardiovascular disease

    Cancer

    Iron deficient anaemia

    Poor bone health

    Mental health and wellbeing

    Food poisoning / infection


Nutrition and public health2

Nutrition and Public Health

The purpose of public health in Plymouth is to “improve and protect Plymouth’s health and wellbeing, and improve the health of the poorest fastest.”

Key contribution will be access to good nutrition for all




Poverty f ood poverty
Poverty & food poverty

  • 10 million people and 3 million children live in poverty

  • 11,700 children living in poverty in Plymouth

  • Food Poverty can be defined as the inability to access healthy affordable food whether due to lack of income, transport issues or lack of knowledge or skills around how to cook food.

  • In UK the poorer people are, the worst their diet

  • Plymouth Foodbank reporting a 40% increase in those receiving food (over 4,000 people)


Poverty and deprivation in p lymouth
Poverty and deprivation in Plymouth

Child poverty distribution in Plymouth

Source: Her Majesty’s Revenues and Customs, 2009



Excess weight obesity
Excess weight / obesity

  • Adults:

    • Male adult obesity 22%

    • Female adult obesity 24%

    • Estimated that obesity rates will double by 2050. (Plymouth interim report 2012)

  • Children:

    • 4-5 years: 9.4% obese

    • 10-11 years: 19.6% obese

    • Trend for 10-11 years is upwards

  • Marked inequalities




Population diet deficiencies
Population diet deficiencies

  • National Diet and Nutrition Survey



Food related problems that affect the health influences
Food related problems that affect the health: influences

  • Socio-economic, cultural and environmental factors that influence our living conditions: the food chain, accessibility to shops and outlets, housing situation- facilities to cook and eat, poverty, education approach and level

  • Social and community networks: food culture, social norms, informal learning: cooking & food skills

  • Individual lifestyle factors: knowledge and skills for cooking, individual taste and preference

  • Variation in these =Inequalities in opportunity for health through good nutrition


Solutions multifaceted and everybody s business

Solutions- multifaceted and everybody's business

Public health approach to the food system

Aim: Affordable and nutritious food for all

Combat inequality in access to health through food

Increase food security

Reduce food poverty

Ensure equity of access and availability for all especially the most vulnerable

Identify and remove barriers to healthy food

Strengthen food culture for health

Increased available information food, diet and health

Foster knowledge and skills of food and nutrition -Cooking skills, growing skills and social value of food

Focus on maternal and childhood nutritional health

Promote healthy choices to combat chronic disease and obesity



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