© british nutrition foundation 2015 applying nutrition through active learning (ppt1) roy ballam...

© BRITISH NUTRITION FOUNDATION 2015

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

British Nutrition Foundation – making nutrition science accessible to all


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?


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!


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


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).


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.


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


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).


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


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

Iron Girls aged 11-18 yrs (46%) Boys 11-18y (7%), Women 19-64y (23%) Iron

Riboflavin Girls aged 11-18 yrs (21%) Boys 11-18y (9%), Men 19-64y (5%), Men 65+ (5%), Women 19-64y (12%)

Riboflavin

Vitamin A Girls 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

Folate Girls aged 11-18 yrs (8%) Folate?

Calcium Girls aged 11-18 yrs (19%) Boys 11-18y (8%), Men 19-64y (5%), Women 19-64y (8%)

Magnesium Girls 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%)

Potassium Girls 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%)

Zinc Girls 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%),

Iodine Girls aged 11-18 yrs (22%) Boys 11-18y (9%), Men 19-64y (6%), Women 19-64y (10%),

Selenium Women 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)


SugarLots 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.


What does intake of NMES at 5% of total energy intake look like?

© BRITISH NUTRITION FOUNDATION 2015 Source: http://www.nutrition.org.uk/nutritioninthenews/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?


Nutrition line-up•Discussion … immediate use

100 8070 67 55

45

15


Saturday Monday Thursday

Breakfast Scrambled eggs and tomato on wholemeal toastWhite tea 4.6g fibre

Wheat biscuits with milk and chopped bananaSmall skinny latte 5.3g fibre

MuesliPlain low fat yogurt RaspberriesOrange juice6.9g fibre

Lunch Vegetable pizza with a side saladFruit salad9.4g fibre

Tuna jacket potato with sweetcorn and spring onions served with a side saladOrange juice7.4g fibre

Tomato soupHam 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 yogurt8.0g fibre

Salmon served with new potatoes and vegetablesFruit salad9.7g fibre

Additional foods and drinks

Plain low fat yogurt with berries and pumpkin seedsGlass of red wine3.7g fibre

Hummus, carrot and wholemeal pitta 6.8g fibreCrisps 2.5g fibre

Mixed nuts & dried apricots 4.7g fibreReduced fat cheese and cream crackers & apple 1.7g fibre

Total fibre 35.2g fibre 30.0g fibre 31.9g 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


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


a) NC to …

Key stage 1Pupils 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.


a) NC to … GCSE


Food preparation and nutrition GCSE


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

Scientific Advisory Committee on Nutrition (SACN) https://www.gov.uk/government/groups/scientific-advisory-committee-on-nutrition

Food Standards Agency (Allergens) https://www.food.gov.uk/science/allergy-intolerance

Food Standards Agency (Allergens) https://www.food.gov.uk/science/allergy-intolerance

Eatwell NHS Choices http://www.nhs.uk/Livewell/Goodfood/Pages/eatwell-plate.aspx

Eatwell NHS Choices http://www.nhs.uk/Livewell/Goodfood/Pages/eatwell-plate.aspx

DEFRA Family food statistics (food and drink purchases in the UK) https://www.gov.uk/government/collections/family-food-statistics

DEFRA Family food statistics (food and drink purchases in the UK) https://www.gov.uk/government/collections/family-food-statistics


a) NC to … GCSE




• 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.org.uk/section.aspx?t=0&siteId=20&sectionId=115

Nutritional analysis http://www.foodafactoflife.org.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

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

DEFRA Pocket Book (Food statistics) https://www.gov.uk/government/collections/food-statistics-pocketbook

DEFRA Pocket Book (Food statistics) https://www.gov.uk/government/collections/food-statistics-pocketbook


a) NC to … 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

NHS Choices Healthy Eating http://www.nhs.uk/livewell/healthy-eating/Pages/Healthyeating.aspx


Nutrition knowledge

Cooking knowledge Cooking skills

Plan … (for need, person, context)

Make choices, based on evidence, knowledge & skills …

Justify decisions …


British Nutrition FoundationImperial House15-19 KingswayLondon WC2B 6UN

Telephone: 020 7557 7930Email: [email protected]: www.nutrition.org.uk www.foodafactoflife.org.uk

© british nutrition foundation 2015 applying nutrition through active learning (ppt1) roy ballam...

Documents

obese slide

application of nutrition

nutrition science accessible

obese data source

food teaching slide

deprived areas

proportion of men

food education