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British Nutrition Foundation –
making nutrition science accessible to all
Nutrition and Food Choice
Roy Ballam and Frances Meek
© 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?
© 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
© 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.
© 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
One in three children aged 10-11 years in England
are overweight or obese
© BRITISH NUTRITION FOUNDATION 2015
Data source: National Child Measurement
Programme 2012/13
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).
© 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%)
© BRITISH NUTRITION FOUNDATION 2015
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%)
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%)
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%)
© BRITISH NUTRITION FOUNDATION 2015
Iron
Folate?
* ‘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)
Sugars
Headlines based on evidence reviewed in
SACN report:
• higher consumption of sugars and sugars
containing food is associated with a
greater risk of tooth decay;
• increasing or decreasing total energy
(calorie) intake from sugars leads to a
corresponding increase or decrease in
energy intake;
• consumption of sugars-sweetened
drinks* results in greater weight gain and
increases in BMI in children and
adolescents;
• greater consumption of sugarssweetened drinks is associated with
increased risk of type 2 diabetes.
© BRITISH NUTRITION FOUNDATION 2015
This led to the following recommendations:
Average intake across the UK population of
free sugars should not exceed 5% of total
dietary energy intake for age groups from 2
years upwards;
The consumption of sugars-sweetened drinks
should be minimised in children and adults.
© BRITISH NUTRITION FOUNDATION 2015
What are free sugars?
All sugars added to foods by the
manufacturer, cook or consumer, plus
sugars naturally present in honey, syrups
and unsweetened fruit juice.
What sugars do not count as free
sugar?
Lactose (the sugar in milk) when
naturally present in milk and milk
products and the sugars contained
within the cellular structure of foods
(e.g. fruit and vegetables).
© BRITISH NUTRITION FOUNDATION 2015
© BRITISH NUTRITION FOUNDATION 2015
© BRITISH NUTRITION FOUNDATION 2015
Fibre
Fibre
•
•
•
SACN also recommended an increase in the
population’s fibre intake to an average of
30g per day for adults.
For children, the recommended intakes are:
15g/day (age 2-5); 20g/day (age 5-11);
25g/day (age 11- 16); 30g/day (age 16-18).
The previous recommendation was
equivalent to 23-24g/day AOAC fibre.
Why do we need to increase our fibre intake?
Evidence from the SACN report indicated:
• diets rich in fibre (cereal fibre and
wholegrains) are associated with lower
incidence of CVD, type 2 diabetes &
colorectal cancer
• diets rich in fibre decrease intestinal transit
times and increase faecal mass.
© BRITISH NUTRITION FOUNDATION 2015
What does 30g a day look like?
Saturday
Monday
Thursday
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 Plain low fat yogurt with berries
and drinks
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
fibre
35.2g fibre
© BRITISH NUTRITION FOUNDATION 2015
30.0g fibre
31.9g fibre
The eatwell plate
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Nutrition line-up
• Discussion … immediate use
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Active learning
• Nutritional analysis
• Menu planning
• Recipe analysis
• Nutrition line up
• Photographs
© BRITISH NUTRITION FOUNDATION 2015
http://www.kenilworthlearning.co.uk/category/theory/
Strategies for applying nutrition in theory
and practical lessons – active learning!
Activities in groups:
• How to teach nutrition theory relating to
water soluble vitamins;
• Macro and micro nutrient treasure hunt;
• Food group / diet game;
• Awareness of portion sizes – breakfast
cereals;
• Portion size problems;
• BMR and PAL and their importance in
determining energy requirements.
10 minutes for each activity!
• Consider how you could use the activity.
What would you change? Why?
© BRITISH NUTRITION FOUNDATION 2015
Resources and approaches
© BRITISH NUTRITION FOUNDATION 2015
http://www.kenilworthlearning.co.uk/category/theory/
Active learning cards 2015
BNF has launched these new active
learning games to support healthy
eating and nutrition in schools. They
comprise:
• The eatwell plate - a blank version,
perfect for placing foods into the
correct food groups;
• The meal planner - a blank planner
for a day, showing breakfast,
lunch, dinner and snacks;
• Food cards - 128 food cards
(which show the name, image,
energy provided and portion size
of different foods).
© BRITISH NUTRITION FOUNDATION 2015
Menu planning
• Consider diet for the day
– based on energy
• Use food cards to build
diet – practice
• Compare against
energy
• Compare to eatwell, 5 A
Day, Drinks …
• Compare and contrast
• Cooking method
© BRITISH NUTRITION FOUNDATION 2015
© BRITISH NUTRITION FOUNDATION 2015
Recipe analysis
• Review the recipe. Indicate the
changes you would make to …
reduce total fat and increase fibre
content.
• Annotate the recipe with your
suggestions.
What changes can you make?
What could you add/remove?
Could the cooking method and/or
portion size be changed?
What advice would you give others?
Extension task
• Explain the health benefits in
reducing the total fat and
increasing the fibre content of
recipes.
• Undertake nutritional analysis.
© BRITISH NUTRITION FOUNDATION 2015
Energy density
Which of the following would your rather eat?
Both desserts contain
215 calories
Although the two desserts
provide the same amount
of energy, the one on the
left has a much lower
energy density than the
one on the right.
By choosing foods with a
lower energy density, this
will help you to feel fuller
without consuming too
much energy.
© BRITISH NUTRITION FOUNDATION 2015
http://www.nutrition.org.uk/healthyliving/fuller.html
Resources to demonstrate
knowledge and understanding of
the major diet related health risks.
Seven pupil worksheets to
challenge and encourage
independent thinking:
• Obesity mind map;
• Cardiovascular disease brace
map;
• Bone health circle map;
• Dental health circle map;
• Iron deficiency anaemia circle
map;
• Diabetes (type 1 & 2) Venn
diagram;
• Ignorance logging worksheet.
© BRITISH NUTRITION FOUNDATION 2015
How to calculate energy and nutritional
values and plan recipes, meals and diets
accordingly
Explore Food – a free nutritional analysis
tool from BNF. Teachers notes and
student worksheets available too.
New – front and back of pack labelling!
Explore food
Modifying a recipe worksheet
Nutrition labels worksheet
Allergen labelling
© BRITISH NUTRITION FOUNDATION 2015
Food route resources
© BRITISH NUTRITION FOUNDATION 2015
My Cooking Counts
• New resource for secondary
school students and their
teachers.
• Focus on cooking skills and
techniques, recipe repertoire
and food commodity use.
• Helps teachers track student
cooking habits, skills, recipe
choice and commodity
usage. Helps with reviews and
planning.
© BRITISH NUTRITION FOUNDATION 2015
My Cooking Counts available now …
Free to use – for you and your students.
Register at: www.meatandeducation.com
© BRITISH NUTRITION FOUNDATION 2015
BNF schemes of work and
support for the new GCSE
Schemes of work to support
planning for the new (2014)
KS3 cooking and nutrition
curriculum are available from
the food a fact of life website:
http://bit.ly/1Ennyl8
Planning sheets to help with
writing schemes of work for the
Food Preparation and Nutrition
GCSE are also available from
the food a fact of life website:
http://bit.ly/1jPvtwu
© BRITISH NUTRITION FOUNDATION 2015
Need help with planning for KS3 and
KS4?
How do you decide on what your
students will make?
•
•
•
•
Skills?
Knowledge?
Progression?
Because you or they like the recipe?
Learning objectives should be linked
practical outcomes.
Do your recipes support knowledge, skill
development and progression AND
reflect the key nutrition messages?
Planning resources available on
www.foodafactoflife.org.uk
© BRITISH NUTRITION FOUNDATION 2015
A wide variety of other
resources are available on
the website to support the
teaching of nutrition
including:
• Multi-purpose activity
(nutrition game);
• Active learning images;
• CommNet is an EU project
that communicates food,
fisheries, agriculture and
biotechnology research to
young people:
http://commnet.eu/
© BRITISH NUTRITION FOUNDATION 2015
Thank you for listening!
• Resources: www.foodafactoflife.org.uk
• SoW and lesson plans for NC KS3
• Planning sheets for new GCSE
• Free online nutritional analysis
• Monthly email update – free to join
• Teacher CPD – keep in touch
• Food Techer Professional Portfolio
© BRITISH NUTRITION FOUNDATION 2015
British Nutrition Foundation
Imperial House
15-19 Kingsway
London WC2B 6UN
Telephone: 020 7557 7930
Email: [email protected]
Web: www.nutrition.org.uk www.foodafactoflife.org.uk
© BRITISH NUTRITION FOUNDATION 2015