Transcript Applying nutrition through active learning 1

British Nutrition Foundation –
making nutrition science accessible to all
Applying nutrition through
active learning (PPT1)
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
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!
© 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 1011 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).
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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.
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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)
Sugar
Lots 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.
© BRITISH NUTRITION FOUNDATION 2015
What does intake of NMES at 5% of total energy
intake look like?
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Active learning –
fibre line up!
•
•
•
Current fibre recommendation – 18g NSP
Proposed fibre recommendation – 30g AOAC (=24g NSP)
Draft Carbohydrate and health report, SACN 2014
© BRITISH NUTRITION FOUNDATION 2015
•
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?
Source:
http://www.nutrition.org.uk/nutritionint
henews/new-reports/ndnsyears1-4.
Nutrition line-up
• Discussion … immediate use
© BRITISH NUTRITION FOUNDATION 2015
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
Evening meal
Vegetable soup
Wholewheat spaghetti
bolognaise
17.5g fibre
•
•
•
Tuna jacket potato with
Tomato soup
sweetcorn and spring onions
Ham and salad sandwich (brown)
served with a side salad
Banana
Orange juice
8.9g fibre
7.4g fibre
Average
of 33g fibre per day
Chicken and vegetable curry
Salmon served with new potatoes
Consistent with macronutrient recommendations and
with brown rice - with plain
and vegetables
eatwell
yogurt plate
Fruit salad
Very
diet – very few high
fat/sugar foods (as
8.0ghealthy
fibre
9.7g fibre
meals or snacks)
require
cooking
from
scratch
Additional
Plain low fat yogurt with• Would
Hummus,
carrotsome
and simple home
Mixed nuts
& dried
apricots
4.7g
day (one
includedfibre
jarred sauce)
foods and
berries and pumpkin seeds every
wholemeal
pittameal
6.8g fibre
drinks
Glass of red wine
Crisps 2.5g
fibre
Reduced
fat cheese
and cream
• Following
a healthy
diet based
on starchy
foods
and
3.7g fibre
crackers & apple
1.7g fibre
including plenty of fruit and vegetables
means
the draft
recommendation of 30g AOAC fibre/day for adults could
Total fibre
35.2g fibre
31.9g fibre
be 30.0g
met fibre
• This diet is a long way away from current dietary patterns
Source: New Frontiers in Fibre: BNF Conference
Sara Stanner, BNF
and would require significant changes to behaviour
© BRITISH NUTRITION FOUNDATION 2015
Building blocks …
use current healthy eating advice … to choose a varied balanced
diet for their needs and those of others
Diet and
health
The eatwell
plate and 8
top tips for
healthy
eating (and
drinking)
Energy and
nutrients
(source,
function and
amount)
© BRITISH NUTRITION FOUNDATION 2015
Dietary
needs (ages
and stages,
special diets)
a) NC to …
Key stage 1
Pupils should be taught to:

use the basic principles
of a healthy and varied
diet to prepare dishes.
Key stage 2
Pupils should be taught to:
Key stage 3
Pupils should be taught to:

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.
© BRITISH NUTRITION FOUNDATION 2015

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
Eatwell NHS Choices
http://www.nhs.uk/Livewell/G
oodfood/Pages/eatwellKey stage 3
Food preparation and nutrition GCSE
plate.aspx
Food
Pupils should
beStandards
taught to: Agency
(Allergens)
 understand
and apply
 recommended guidelines for a healthy diet. How peoples’
https://www.food.gov.uk/scie
the principles of
nutritional needs change and how to plan a balanced diet
nce/allergy-intolerance
nutrition and health.
for those life-stages, including for those with specific dietary
needs.

Family
food statistics
the recommended energyDEFRA
provided
by protein,
fat and
carbohydrates (starch, sugars,
fibre)
the
percentage
(food
andand
drink
purchases
in of
daily energy intake the nutrients
should contribute. Basal
the UK)
metabolic rate (BMR) and physical activity level (PAL) and
https://www.gov.uk/governm
their importance in determining
energy requirements. How to
ent/collections/family-foodmaintain a healthy body weight
throughout life.
statistics
 the
Scientific Advisory Committee
on specific functions, main sources, dietary reference values
and consequences of malnutrition of macronutrients and
Nutrition (SACN)
micronutrients.
https://www.gov.uk/government/
groups/scientific-advisoryBritish Nutrition Foundation
committee-on-nutrition
© BRITISH NUTRITION FOUNDATION 2015
http://www.nutrition.org.uk/
Nutritional analysis
http://www.foodafactoflife.or
g.uk/section.aspx?t=0&siteId=
20&sectionId=115
a) NC to … GCSE
Key stage 3
Pupils should be taught to:

understand and apply
the principles of
nutrition and health.
Food preparation and nutrition 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
DEFRA Pocket Book (Food • the importance of hydration, the function of water in the diet
statistics)
https://www.gov.uk/government/c
National Diet and Nutrition
ollections/food-statisticsSurvey (NDNS)
pocketbook
https://www.gov.uk/government/
statistics/national-diet-andnutrition-survey-results-fromyears-1-to-4-combined-of-therolling-programme-for-2008-and© BRITISH NUTRITION FOUNDATION 2015
2009-to-2011-and-2012
a) NC to … GCSE
Key stage 3
Pupils should be taught to:

cook a repertoire of
predominantly savoury
dishes so that they are
able to feed
themselves and others
a healthy and varied
diet.
Food preparation and nutrition GCSE

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/healthyeating/Pages/Healthyeating.aspx
© BRITISH NUTRITION FOUNDATION 2015
Nutrition knowledge
Cooking knowledge
Cooking skills
Plan … (for need, person, context)
Make choices, based on evidence, knowledge & skills …
Justify decisions …
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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