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Establishing healthy attitudes to food from an early age

This article discusses the importance of promoting healthy attitudes towards food in children and young people. It explores the impact of diet on obesity, the need for physical activity, and the role of various sectors in creating an environment that supports healthy choices. The article also highlights programs and campaigns aimed at improving nutrition and access to healthy food.

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Establishing healthy attitudes to food from an early age

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  1. Establishing healthy attitudes to food from an early age Caroline Bloomfield Health + Wellbeing Improvement Senior Manager PHA lead for obesity prevention 18 October 2017

  2. Strategic Context Programme for Government 2016-2021 Making Life Better 2013-2023: A Whole System Strategic Framework for Public Health

  3. A Fitter Future for All • Regional framework for the prevention • of obesity 2012-2022 • A cross-sectoral, integrated life-course • framework which aims to: • ‘empower the population of Northern Ireland to make healthy choices, and reduce the level of harm related to overweight and obesity, by creating an environment that supports and promotes a physically active lifestyle and a healthy diet’.

  4. Obesity harm: children and young people

  5. Average diet is not ideal • High intake of: • Sugar • Saturated fat • Salt • Only 4% of girls aged 11-18 eat 5-a-day • Low intake of: • Vitamin D • Vitamin C • Folate • Riboflavin • Thiamin • Fibre • Iron

  6. Physical Activity • CMO guidelines recommend 60 minutes every day • 11-16 years – 12.7% achieved • Young People’s Behaviour and Attitudes survey, 2016

  7. *Monitoring data: Prevalence of overweight and obesity in Year one and Year 8 children, 2010/11 – 2014/15 Source: Child Health System 2010/11 – 2014/15. Available at https://www.health-ni.gov.uk/publications/health-inequalities-regional-report-2016 .

  8. Inequality gap DoH: Health Inequalities Regional Report 2016

  9. Importance of early years PHE 2017

  10. Obesity Prevention Approach • Key Themes • Weight Management • Healthy eating • Physical Activity • Public Information • Industry • Settings • Schools • Workplaces • Community • HSC Life-course approach Early years – children – adults – older people

  11. Early Years • Developing new programme: • Evidence-based • Regionally consistent • Family focused • 0-5 • HENRY as potential model Breastfeeding Nutrition Matters for the early years

  12. Food in Schools

  13. Cooking Skills

  14. Nutrition Resources

  15. Active School Travel Programme

  16. Public Information Campaigns New safefood campaign on childhood obesity due

  17. Access to healthy, affordable food • Education and Skills based programmes • Fare Share • Community Gardens and Allotments • Dietetic support to food banks

  18. Thank you • Caroline Bloomfield • Public Health Agency • Caroline.bloomfield@hscni.net • 028 9536 1673

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