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Applying nutrition through active learning (PPT1) Roy Ballam and Frances Meek

British Nutrition Foundation – making nutrition science accessible to all. Applying nutrition through active learning (PPT1) Roy Ballam and Frances Meek. Activity Facts behind the headlines Read through the newspaper articles. What impact might stories such as these have on young people?

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Applying nutrition through active learning (PPT1) Roy Ballam and Frances Meek

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

  2. 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. 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 21st 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. 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. 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. 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. 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 One in three children aged 10-11 years in England are overweight or obese Data source: National Child Measurement Programme 2012/13

  8. 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. 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. Not just a matter of eating less * ‘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. 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. What does intake of NMES at 5% of total energy intake look like?

  13. 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? Current fibre recommendation – 18g NSP Proposed fibre recommendation – 30g AOAC (=24g NSP) Draft Carbohydrate and health report, SACN 2014 Source: http://www.nutrition.org.uk/nutritioninthenews/new-reports/ndnsyears1-4.

  14. Nutrition line-up Discussion … immediate use 45 80 100 67 15 70 55

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

  17. a) NC to …

  18. a) NC to … GCSE Eatwell NHS Choices http://www.nhs.uk/Livewell/Goodfood/Pages/eatwell-plate.aspx Food Standards Agency (Allergens) https://www.food.gov.uk/science/allergy-intolerance DEFRA Family food statistics (food and drink purchases in the UK) https://www.gov.uk/government/collections/family-food-statistics Scientific Advisory Committee on Nutrition (SACN) https://www.gov.uk/government/groups/scientific-advisory-committee-on-nutrition British Nutrition Foundation http://www.nutrition.org.uk/

  19. Nutritional analysis http://www.foodafactoflife.org.uk/section.aspx?t=0&siteId=20&sectionId=115 a) NC to … GCSE DEFRA Pocket Book (Food statistics) https://www.gov.uk/government/collections/food-statistics-pocketbook 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

  20. a) NC to … GCSE NHS Choices Healthy Eating http://www.nhs.uk/livewell/healthy-eating/Pages/Healthyeating.aspx

  21. Nutrition knowledge Cooking knowledge Cooking skills Plan … (for need, person, context) Make choices, based on evidence, knowledge & skills … Justify decisions …

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