Helping Consumers Making Healthier Choices Out of the...

Helping Consumers Making

Healthier Choices Out of the Home

Beth Hooper

Nutrition Scientist

British Nutrition Foundation

Food Matters Live - 19th November

© 2014 The British Nutrition Foundation

Outline

• Public Health in the UK.

• Growing demand for food out of the home.

• The role of healthier catering.

• BNF easy to access online training – Catering for Health On-line.


Public Health in the UK


Overweight and obesity

Adult (aged 16+) overweight and obesity: BMI ≥ 25kg/m2

More than 6 out of 10 men are

overweight or obese (66.5%) More than 5 out of 10 women are

overweight or obese (57.8%)

AND

RISING…

Health Survey for England 1993-2012 (3-year average) Health Survey for England 2010-2012

0%

5%

10%

15%

20%

25%

30%

Pre

vale

nce

of o

be

sity

Women

Men


Prevalence of overweight among

English children

Child overweight (including obesity)/ excess weight: BMI ≥ 85th centile of the UK90 growth reference

One in five children age 5 years is overweight or obese

One in three children age 11 years is overweight or obese

National Child Measurement Programme 2011/12

National Obesity Observatory, 2013 © 2014 The British Nutrition Foundation

Why worry about obesity?

• Type 2 diabetes

• Heart disease and stroke

• Some cancers

• Pregnancy complications

• Breathing problems

• Social and emotional wellbeing

• Massive cost to NHS - £5.1 billion.


What is Diabetes?

Type 1 Diabetes (10% of diabetics): When the body cannot produce insulin (a hormone that helps process sugar). This is more common in young people.

Type 2 Diabetes (90% of diabetics): When either the insulin produced does not work, or when the body cannot make enough insulin.

Diabetes is a lifelong condition

that causes a person's blood

sugar level to become too

high.


Diabetes- Key Statistics • Diabetes is one of the major causes of premature illness

and death in most countries, and is becoming more common (due to the ageing population and increasing obesity rates).

• Obesity accounts for 80-85% overall risk of developing Type 2 diabetes .

• 1 in 17 people have diabetes.

• Diabetes is associated with an increased risk of depression, heart disease, preventable sight loss, nerve damage (especially in the feet), dementia and complications in pregnancy.

Diabetes: Facts and Stats, Diabetes UK 2014

http://www.diabetes.org.uk/Documents/About%20Us/Statistics/Diabetes-key-stats-guidelines-April2014.pdf


http://www.diabetes.org.uk/Documents/About Us/Statistics/Diabetes-key-stats-guidelines-April2014.pdf










This term covers all the diseases of the heart and circulation including coronary heart disease (angina

and heart attack) and stroke

What is Cardiovascular Disease (CVD)?

• CVD is the leading cause of death worldwide, causing around 1 in 3 premature deaths in men and 1 in 5 in women.

• 1 in 3 people who have a heart attack die before reaching hospital.

• Every 2 minutes someone has a heart attack in the UK.

• High blood pressure increases the risk of CVD. © 2014 The British Nutrition Foundation

CVD - Dietary Factors

• Diet can play a large role in CVD risk by:

– Influencing cholesterol levels

– Influencing blood pressure

– Influencing body weight and shape

Limit

Fat, particularly saturates

and trans fatty acids

Salt (and other dietary

sources of sodium)

Alcohol

Eat a varied diet


• Around 1 in 3 adults in the UK has high blood pressure. • It is important to limit the amount of salt in the diet, to

reduce the risk of high blood pressure. • On average, adults in the UK consume about 8.1g of salt

per day, above the recommended maximum intake of 6g per day.

• Most of the salt in the UK diet comes from processed and ready prepared foods.

Salt and Blood Pressure

High salt intake Raised blood

pressure

Increased risk of heart attack

and stroke


Do we meet the recommendations? Food/nutrient Recommendation Children

(11-18 yrs)

Adults (19-64

yrs)

Older adults (65+)

Fruit and veg At least 5 A DAY × × ×

Oily fish 1 portion/week × × ×

Total fat No more than 35% food energy

×

Saturated fatty acids No more than 11% food energy

× × ×

Trans fatty acids No more than 2% food energy

Non-milk extrinsic sugars

No more than 11% food energy

× × ×

Dietary fibre At least 18g/day × × ×


Getting the balance right

• But it’s not just a matter of eating less to solve the obesity problem.

• Some groups of the population have low intake of certain vitamins and minerals.

• So it’s not just about eating less – we need to eat more of the right foods.

Evidence of low

intakes in some

people

Iron

Folate

Riboflavin

Vitamin A

Calcium

Magnesium

Potassium

Zinc

Iodine

Selenium


Slide 14 © 2014 The British Nutrition Foundation

Bread, rice, potatoes, pasta and

other starchy foods • Foods from this group

should make up a third of our plate

• Provide us with energy • Choose a variety of foods

from this group and should make sure we have one with each meal

• Choose wholegrain where possible. This will increase the amount of fibre we eat, which is good for our gut


Summary of diet and health

• The general population is eating:

– Too much energy, saturated fat, sugars and salt

– Not enough fruit and vegetables, oily fish and fibre

• Obesity is a growing problem and is associated with an increase in a number of health problems.

• It costs the NHS billions each year.


The Hospitality Industry


Eating Out: A Growing Market

• Britain’s hospitality industry serves more than 8.3 billion meals each year.

• The eating out market has doubled in value over the past 20 years.

• For many people, eating outside the home is no longer an occasional luxury.

• An estimated 1 in 6 meals are eaten out of the home, which contributes around a quarter of the calories we eat.


UK consumer expenditure on food, drink and catering

Food Statistics Pocket Book, Defra 2014

https://www.gov.uk/government/uploads/system/uploads/attachment_data/file/355969/foodpocketbook-2014report-18sep14.pdf









Responsibility Deal (1)

• Many of the leading food manufacturers, retailers and caterers are committed to the government-led Public Health Responsibility Deal for England.

• The Responsibility Deal is a series of voluntary agreements (pledges) between the Department of Health and businesses to support healthier eating choices for the public.

• There is now lots of advice for restaurants and businesses on ways to make meals healthier for the public. See:

https://responsibilitydeal.dh.gov.uk/












Responsibility Deal (2)

Those signed up to the pledges have agreed to some or all of the following objectives:

• Reduce the salt content of products

• Provide energy (calorie) information on out-of-home food and non-alcoholic drinks

• Remove artificial trans fats from products

• Reduce the saturated fat content of products

• Provide menu options with smaller portion sizes.


The Role of Catered Foods

• Traditionally, many catered foods are considered indulgent, often focused on taste rather than consumer health benefits.

• There are many myths surrounding the preparation and acceptability of healthier menus and food choices. For example, beliefs that healthier food:

– Does not taste good

– Will not sell

– Is more expensive

– Requires more time and

different skills to prepare.

• Things are changing.


Do consumers want healthier

catering? • Customer awareness of the relationship between diet and

health is increasing.

• 50% of consumers rate healthy eating as ‘very important’ when shopping for food.

http://www.which.co.uk/documents/pdf/making-sustainable-food-choices-easier-which-report-231317.pdf

• This provides an opportunity for caterers to both promote and profit from healthier menus, while improving public health.

• Sales of ‘healthy options’ are growing rapidly -seizing the opportunity to market these products!

















Customer Awareness and Choice

0 20 40 60 80 100

The amount of saturated fat in food

The amount of salt in food

The amount of sugar in food

The amount of fat in food

2013

• In 2013, when surveyed, a high proportion of consumers seemed to be concerned about the amount of certain nutrients in their food

www.food.gov.uk/sites/default/files/multimedia/pdfs/publication/tracker6.pdf

% of respondents

http://www.food.gov.uk/sites/default/files/multimedia/pdfs/publication/tracker6.pdf

Summary

• Food choices and lifestyle factors can increase a person’s risk of some diseases such as obesity and heart disease.

• Consumer’s want healthier options.

• Healthier catering practices can help improve public health and can be profitable for businesses.

The government’s Public Health Responsibility Deal for England and can provide a framework and focus for caterers introducing healthier catering practices.


Healthier Catering


BNF – Catering for Health On-line

• To help caterers achieve these demands, BNF has developed an online training course for caterers with help from the food sector and catering students.

• Due to be launched in 2015

• Competitive pricing


The Concept of Healthier Catering

To meet these demands, healthier catering can be achieved through:

• Menu planning

• Healthier ingredient and food choices

• Healthier preparation and cooking techniques

• Simple recipe modifications

• Improving methods of serving and marketing healthy

foods.

The Catering for Health On-line course will guide you through

each of these concepts.


BNF Course – learning objectives

• Understand the need for healthier catering practices to help improve public health.

• Understand how aspects of food choice and lifestyle can lead to weight gain, obesity and diet related diseases.

• Recognise the growing expectation of customers for healthier food choices when eating outside of the home.

• Understand the potential role of caterers in improving dietary behaviours.

The course is aimed at caterers, chefs and catering students in all types of catering settings and environments and aims to help them to:


BNF Course - outline

1. The need for healthier catering practices

2. The essentials of nutrition

3. Menu planning and identifying healthier options

4. Healthier preparation and cooking techniques

5. Recipe modification

6. Food service and marketing

7. Healthy menus for all

For more information see www.nutrition.org.uk or contact [email protected]


http://www.nutrition.org.uk/

mailto:[email protected]


Thank you for listening www.nutrition.org.uk

www.foodafactoflife.org.uk

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