Diet Preventing Diseases:Lessons from HSFSA

Shân Biesman-Simons RD(SA)

Need for information

• Local research • Public• To establish needs for

specific groups e.g.

- rural and urban

- different cultures

South African MEDICAL

RESEARCH COUNCIL

Limited Statistics

• Prevalence data show shifts in dietary intake

• Particularly in black population (>75%)

• In urban blacks in last 50 yrs:– Fat intake ↑ (16.4 - 26.2% of total energy)

– Carbohydrate intake ↓(69.3 - 61.7% of total energy)

Collaborate with stakeholders

• Other established local or international foundations

• Expert insights, best practice

• Before adopting programmes – do appropriate country specific research

Collaborate with stakeholders

• Related organisations such as– World Action on Salt and Health

(WASH) – 5-a-day– International Union of Nutritional

Sciences (IUNS)

• Create unified lobby groups• To advocate for healthier foods

for the country, including more veg & fruit, less salt, less fat

WASH on Na content of cereals

• Research shows Na content in global brands varies significantly from country to country

• Kellogg’s All Bran Na content per 100g– 2.15g (Canada)– 0.65g (USA)– 0.70g (RSA)

• Requirement for HSFSA Heart Mark– < 0.4g

Collaborate with stakeholders

• Food industry

• Heart Mark and Restaurant Programme

• Improve quality of commonly consumed foods, e.g. bread, margarine, etc.

• Encourage food manufacturers to lower sodium content

Heart Mark

• Heart Mark – established 22 years ago• To help consumers easily identify

healthier options • Independent testing by reputable

laboratory• Dietitian involved in regulating Heart

Mark products• Criteria different for different food

categories• Criteria consider total, trans and

saturated fat content, cholesterol, fibre, sodium and added sugar

Collaborate with stakeholders

• Medical community

• Medical professionals don’t have time for educating patients

• For secondary prevention - market services so patients can be referred

• Heart Mark Diet Line 0860 223 222

Use uniform health messages

• National Guidelines

• In SA: Food based dietary guidelines

SA Food Based Dietary Guidelines

• Enjoy a variety of foods

• Make starchy foods basis of most meals

• Chicken, fish, meat, milk or eggs can be eaten daily

• Eat plenty of veg & fruit every day

• Eat dry beans, peas, lentils and soya regularly

• Use salt sparingly

SA Food Based Dietary Guidelines

• Use fats sparingly

• Drink lots of clean, safe water

• If you drink alcohol, drink sensibly

• Use food and drinks containing sugar sparingly and not between meals

• Be active

Include other risk factors

• Physical inactivity

• Smoking

• Cardiovascular guidelines help with other diseases

Keep messages simple

• Consider level of education

• Should be age appropriate

• If possible in ‘mother tongue’

Use of media & website

• Community radio stations – good response

• Community newspapers

• Publicise web addresses and links

www.heartfoundation.co.za

Capitalise on programmes

• HSFSA Childen’s Programme uses train-the-trainer approach

• Children take message home

• Encourage education of the community at large

• Use practical tools e.g. food gardens

Shân Biesman-Simons RD(SA)

Tel: +27 21 447 4222

shan@heartfoundation.co.za

www.heartfoundation.co.za

For more information