Transcript Nutrition Update January 2016

Nutrition update
January 2016
Nutrition update
• Nutrition in the news: sugars and fibre
• Nutrition claims ‘source of’ and ‘high in’
• Classroom activities
• Sources of information.
Nutrition in the news
Sugars
Headlines based on evidence reviewed in SACN
(Scientific Advisory Committee on Nutrition) 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 sugars-sweetened drinks is
associated with increased risk of type 2 diabetes.
*sugars-sweetened drinks include non-diet carbonated drinks, coffee/tea
containing sugar, squash, juice drinks, sport drinks, energy drinks.
Sugars
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.
What counts?
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).
Sugars resource
Free sugars line up
Free sugars answers
0.4g
0g
2.7g
4g
11.25g
21.3g
23.8g
36g
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.
What does 30g a day look like?
Fibre in the classroom
Breakfast
Lunch
Thursday
White toast
Spread
Jam
Orange juice
White spaghetti with
tomato-based sauce
Evening meal
Crumbed chicken breast
Mashed potatoes
Carrots
Additional
foods and
drinks
Low fat vanilla yogurt
Cream crackers with
cheese
Nutrition claims
Nutrition claims such as ‘source of’ and ‘high in’ are regulated by the
European Commission.
• SOURCE OF FIBRE – claim may only be made where the product contains
at least 3g of fibre per 100g or at least 1.5g of fibre per 100 kcal
• SOURCE OF PROTEIN - claim may only be made where at least 12% of the
energy value of the food is provided by protein.
• HIGH PROTEIN - claim may only be made where at least 20% of the energy
value of the food is provided by protein.
Nutrition claims
• SOURCE OF [VITAMIN/MINERAL] = 15% of the nutrient
reference values supplied by 100g or 100ml in the case of
products other than beverages or per portion if the package
contains only a single portion;
• HIGH [VITAMIN/MINERAL] = at least twice the value of ‘source
of [VITAMIN/MINERAL] (so 30% of the nutrient reference
values supplied by 100g or 100ml in the case of products other
than beverages or per portion if the package contains only a
single portion)
http://eur-lex.europa.eu/legal-content/EN/TXT/PDF/?uri=CELEX:32011R1169&from=EN
Iron
NRV for Iron=14mg, Source of Iron=2.1mg, High in Iron=4.2mg
per 100g
Iron deficiency anaemia
• In the UK, substantial numbers of young
children, teenage girls and young women
have low iron intakes and so are at risk of
iron deficiency anaemia.
• Evidence from blood tests indicates that
4.9% of girls (11-18 years) and 4.7% of
women (19-64 years) have iron
deficiency anaemia.
• More than 40% of teenage girls and
young women aged 19-24 years and 29%
of women aged 25-49 years have
inadequate iron intakes (below the
LRNI), compared with only 7% of
teenage boys and 1% of adult men.
11-18 year olds: sources of
iron
17%
Cereals and cereal
products
23%
Meat and meat
products
60%
Vegetables and
potatoes
(National Diet and Nutrition Survey, 2008-2012)
Sources of information
• Government (e.g. Public Health England, Food Standards
Agency)
• NHS Choices
• Charities/organisations with the Information Standard: British
Nutrition Foundation, British Dietetic Association
• Health Professionals (e.g. Registered Dietitians, Registered
Nutritionists)