Transcript contribution - Children in Scotland

Changing the diet and nutrition landscape to
improve health for children and young people
Carrie Ruxton PhD, FSS Board Member
8th March 2016
Influences on diet of children and young people
(CYP)
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Food attitudes and
behaviours.
Access.
Availability.
Affordability.
School food policy.
Food environment
beyond the school gate.
Peer groups.
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Wider Environment
Food attitudes and
behaviours.
Physical and virtual
food environment.
Media.
Advertising,
marketing and
promotion.
School
Families/Carers
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CYP
Food attitudes and
behaviours.
Independent choices
Peer groups..
The Scottish Diet
Situation Report.
The Scottish Diet: It needs to change
The report:
http://www.foodstandards.gov.scot/scottish-diet-it-needs-change
• Collates current evidence on diet and
health.
• Demonstrates how far we are from meeting
the Scottish Dietary Goals.
• Makes the case for reducing the
consumption of discretionary foods and
drinks to make significant and measurable
improvements to diet and health.
Diet in Scotland is poor
Scotland has a diet that’s too high in calories, fats, sugars and salt, and
too low in fibre, fruit, vegetables and other healthy foods like oil-rich fish.
Food/Nutrient
Intake to..
Progress?
Fruit and vegetables
Increase
No
Fibre
Increase
No
Oil rich fish
Increase
No
Energy density
Decrease
No
Red and processed meat
Not increase
Goal met
Total fat
Decrease
No
Saturated fat
Decrease
Little
Sugars
Decrease
Little
Salt
Decrease
No
Discretionary foods and drinks
• A high proportion of calories, fats and sugars in Scotland comes from
discretionary foods.
• Low nutritional value and are not required for our health e.g. confectionery,
cakes, biscuits, pastries, savoury snacks and sugary drinks.
The diet of children and young
people in Scotland
NDNS Results for Scotland, 2008/09 –
2011/12: 4 – 18 year olds
http://www.foodstandards.gov.scot/national-diet-and-nutrition-survey-rollingprogramme-results-years-1-4-combined-scotland-200809
Nutrient comparisons between Scotland and UK:
• Energy, sugars and salt same in Scotland and UK for children
and young people aged 4 – 18 years.
• Saturated fat higher in 4-10 year old Scottish boys compared to
UK average.
• Fibre lower in 4-10 years boys and girls in Scotland compared
to the UK average.
• Calcium higher in Scottish boys aged 4-10 years compared to
the UK average.
NDNS Results for Scotland, 2008/09 –
2011/12: 4 – 18 year olds
Foods: Differences between Scotland and UK
There were statistically significant differences in consumption
of:
• Sugar sweetened drinks: Boys aged 11-18 years in Scotland
drink more than those in the UK.
• Confectionery: Scottish boys aged 4-10 – 10 year olds in
Scotland consume more than in the UK.
• Biscuits: Boys and girls aged 11-18 years in Scotland consume
fewer than those in the UK.
• Vegetables: 4-18 year old boys, and 4-10 year old girls in
Scotland had lower intakes.
Contribution of foods to energy intakes: 4-18 yrs
Contribution of food groups to energy intakes
Includes sugar and
chocolate confectionery
which contribute around
70 - 80% of this.
40
% contribution
35
30
25
Includes: biscuits, buns,
cakes and pastries, and
fruit pies which
contribute around a
quarter of this.
20
Includes chips, roast
potatoes and potato
products which
contribute around 60%
of this.
15
10
5
0
Total boys (4-18yrs)
Total girls (4-18yrs)
Made up of
fruit juice and
non-diet soft
drinks
Contribution of foods NMES intakes: 4-18 yrs
Contribution of food groups to NMES intakes
45
Made up of fruit
juice and non-diet
soft drinks.
40
% contribution
35
Includes sugar and
chocolate confectionery
which contribute around
70% of this.
Includes biscuits, buns,
cakes and pastries, and
fruit pies which
contribute around 60%
of this.
30
25
20
Includes yogurts,
fromage-frais, dairy
desserts and ice cream
which contribute over
80% of this.
15
10
5
0
Cereals and
cereal
products
Milk and milk Meat and meat Vegetables and
products
products
potatoes
Total boys (4-18yrs)
Fruit
Total girls (4-18yrs)
Sugar,
Non-alcoholic
preserves and beverages
confectionery
Contribution of foods to total fat intakes: 4-18 yrs
Contribution of food groups total fat intakes
30
% contribution
25
20
Includes biscuits, buns,
cakes and pastries, and
fruit pies which
contribute over 40% of
this.
15
10
Includes sugar and
chocolate confectionery
which contribute around
80% of this.
Includes burgers and
kebabs, sausages and
meat pies and pastries
which contribute around
40% of this.
5
0
Total boys (4-18yrs)
Total girls (4-18yrs)
Contribution of foods to saturated fat intakes: 4-18 yrs
30
Includes biscuits, buns,
cakes and pastries, and
fruit pies which
contribute around 4050% of this.
Contribution of food groups saturated fat intakes
% contribution
25
20
15
10
Includes yogurts,
fromage-frais, dairy
desserts and ice cream
which contribute around
20% of this.
Includes burgers and
kebabs, sausages and
meat pies and pastries
which contribute around
40-50% of this.
5
0
Total boys (4-18yrs)
Total girls (4-18yrs)
Includes sugar and
chocolate confectionery
which contribute over
85% of this.
Eating outside of the home
Eating outside of the home – results for the
Scottish population
http://www.foodstandards.gov.scot/sites/default/files/855-1-1592_FSAS_Final_OOH_report_050414.pdf
Quick service restaurants (QSR) account for almost half of
visits out of the home in Scotland.
Many of the top 25 food categories bought in QSR in Scotland
were typically less healthy, including:
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Chips/French fries,
Cakes/biscuits/pastries, confectionery, ice-cream, puddings
and desserts and crisps/popcorn/salty snacks
Burgers,
Pizzas,
Pies and pasties,
Chinese/Asian and Indian dishes,
Fried/Breaded chicken or fish.
Eating outside of the home - results for 0-12
year olds (accompanied by an adult)
Many less healthy food and drink options were over-indexed among 0-12
year olds compared with all ages.
• Sugary drinks
• Incidence of juice drinks was 15.5% for 0-12 years compared with 4.8% for the
population overall.
• Other sugary drinks, including fizzy colas, squashes and cordials, milkshakes and
fruit juices were all over-indexed among 0-12 year olds.
• Chips/French fries, ice-cream, chicken/beef and cheese burgers and
fried/breaded chicken were also over-indexed among children:
• Incidence of chips/fries was 17.3%, compared with 9.5%
• Incidence of ice-cream was 10.1%, compared with 2.9%
• Incidence of fried/breaded chicken was 8.4%, compared with 2.2%
Top 10 foods purchased by 0-12 year olds
(accompanied by an adult)
Top 10 foods purchased by 0-12 year olds (accompanied by an adult)
outside the home in 2012
30,000
Servings
25,000
20,000
15,000
10,000
5,000
0
Diet and Health
Diet related health of children and young
people
Food and drink retail
purchase in Scotland
Foods and drinks purchased into the home
in Scotland
http://www.foodstandards.gov.scot/monitoring-foods-and-drinks-purchased-into-the-home-in-scotland
• The report provides evidence on retail
purchasing trends and price promotions in the
Scottish population including seasonal
differences between 2010 and 2015.
• Particular focus on discretionary foods, such
as cakes, pastries, biscuits, confectionery,
crisps and on sugar-sweetened drinks.
Retail purchase
• Little change between 2010 and 2015 in the
purchase of fats and sugars overall in Scotland,
despite reductions in fats and sugars from some
categories.
Seasonal purchase e.g. confectionery
Large seasonal fluctuations in the purchase, particularly around Christmas and
Easter.
Mid Sept - Start
of Jan
Impact of seasonal purchase of discretionary
foods and drinks during 12 weeks around
Christmas
• Additional purchase of discretionary foods and
drinks e.g. confectionery, cakes, biscuits,
pastries, savoury snacks and sugary drinks
during 12 weeks around Christmas equates to
about 9000 kcals.
• If this is consumed, this would equate to around 1
kg of weight gain for everyone in Scotland.
Retail price promotions
Higher purchase of less healthy foods on promotion (~50%), compared with
healthier foods (~30%).
Proportion of retail purchase (volume sold) on promotion in
Scotland (2014/15)
Diet soft drinks
Water
Plain fruit
Plain vegetables
Oil rich fish
Plain starchy carbohydrates
Plain bread
Biscuits
Cakes and pastries
Regular soft drinks
Confectionery
Puddings and desserts
Savoury pies and pastries
Sausages
Savoury snacks
0%
10%
20%
30%
40%
50%
60%
70%
Impact of Food and Drink
marketing on Scotland’s
Children and Young People
(Stirling University)
Foods and drinks marketing - children and
young people
http://www.stir.ac.uk/media/schools/nursing/ism/documents/Impact%20of%20Food%20and%20Drink%20on
%20Scotlands%20Young%20-%20Sept%2015.pdf
Observation of and purchased in response to marketing
promotions in the 7 days preceding the survey were high for
CYP:
• Almost two thirds of survey respondents observed 1+ food and/or
drink marketing promotions.
• Almost half reported purchasing food or drink in response to a
marketing promotion.
CYP were found to have high levels of awareness of sponsorship,
social media marketing and outdoor/public space promotions.
Foods and drinks marketing - children and
young people
Price based promotions and advertising were the most
prominent forms of marketing for CYP:
• 36% and 21% observations attributed to these forms of marketing
Observation, purchase and promotion of discretionary foods was
high during the survey, whereas visibility of marketing for healthier
foods was low (less than 10% of classifiable marketing
observations and reports of purchase).
Attitudes to diet and health
2015 (FSS)
Results from a sample of parents
http://www.foodstandards.gov.scot/attitudes-diet-and-health-scotland-2015
Parental perceptions of their child’s diet and responsibility for their diets
• Over 75% felt that their child’s diet was healthy.
• However, the majority (71%) felt that they could do something to make their
child’s diet healthier, rising to 93% of parents who perceived their child to be
overweight.
• 98% of parents felt that they should take full/most of the responsibility for
the diets of 2-5 year olds.
• However, this dropped to 70% in relation to the diets of 13-15 year olds.
Results from a sample of parents
Making changes to diets of CYP
• 81% of parents claimed that they had encouraged their child to make some
dietary change over the past year.
• The main changes parents claimed they wanted to make to their child’s diet were
reducing the amount of sweets, chocolates and cakes eaten and increasing their
consumption of fruit and vegetables.
• Parents felt that the key factors that would help them/their child to make
future dietary changes were lower prices or offers on healthy food, easily
available healthy snacks and healthy food that is convenient.
Results from a sample of parents
Snacking behaviours
• Crisps and savoury snacks, chocolate bars and other sweets, and biscuits
and squashes/cordials/diluting juices were perceived by parents to be the
most frequently consumed snack foods and drinks.
• Around a quarter of parents claimed to frequently use snacks as a reward or
treat for their children.
• Over half of the sample felt that they would like to reduce the amount of
snack foods their children consumed.
FSS Action
DIET AND NUTRITION: PROPOSALS FOR SETTING
THE DIRECTION FOR THE SCOTTISH DIET.
http://www.foodstandards.gov.scot/fss-board-meeting-20-january-2016
Approved by FSS Board January 20th 2016.
Set out proposals on measures required to improve the extent to
which members of the public have diets which are conducive to
good health.
Includes key principles and proposed broad measures for FSS
action to reduce calorie intake and rebalance the diet through:
• Reductions in sugars, fats, salt and discretionary foods.
• Increases in fibre rich foods such as whole grains, fruits and
vegetables.
DIET AND NUTRITION: PROPOSALS FOR SETTING
THE DIRECTION FOR THE SCOTTISH DIET.
Paper outlines a set of principles, which FSS believe are key
to developing a successful diet and nutrition strategy:
• Principle 1: Collaborative working
• Principle 2 : Progression towards a healthier food and drink
environment
• Principle 3 : All options to be considered, including nonvoluntary measures
• Principle 4 : Consumer understanding and education
• Principle 5 : The public sector as an exemplar
• Principle 6 : A wide range of actions is required
DIET AND NUTRITION: PROPOSALS FOR SETTING
THE DIRECTION FOR THE SCOTTISH DIET.
Recommends a suite of areas for action, with a range of actions sitting
underneath.
Areas of action relating to industry:
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5.
Price and promotions
Portion size reductions
Advertising and marketing
Reformulation
Taxation
DIET AND NUTRITION: PROPOSALS FOR SETTING
THE DIRECTION FOR THE SCOTTISH DIET.
Recommends a suite of areas for action , with a range of actions
sitting underneath.
Areas of action relating to consumers:
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5.
Empowering Consumers
Public Information Campaigns
Education on Diabetes
Affordability and Acceptability of a Healthy Diet
Provision of Consistent Dietary Messaging
Next steps…
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FSS developing plans to address the actions and
will report back to the FSS Board later in the
Summer