Current issues in Food Science and Nutrition

1. Current issues in Food Science and Nutrition Frances Meek and Alex White 29/06/2018

2. Level 3 Food Science and Nutrition Unit 4 – Current Issues in Food Science and Nutrition Develop the skills needed to plan, carry out and present a research project Project linked to issues related to food science and nutrition Wide range of perspectives to choose from: consumer, food manufacturer, caterer, policy maker Wide range of issues ……. GCSE Food Preparation and Nutrition Current issues are taught across the GCSE content including nutrition, food provenance, food choice, food science and cooking and preparation.

3. Current issues in Food Science and Nutrition Today’s research propositions: Is enough being done to support public health in the UK? Fibre – why the fuss (or lack of it)? Hidden hunger – is under-nutrition is just as concerning as over-nutrition? Vegetarianism and veganism – a healthier food trend? Can food play a part in someone’s mood?

4. Improving the health of the nation Childhood Obesity Plan – includes introducing a soft drinks industry levy and taking out 20% of sugar in products (reformulation). Sugar Tax - a tax on sugar-containing soft drinks came in from April 2018 across the UK with the levy invested in programmes to reduce obesity. The draft report of the SACN (Scientific Advisory Committee on Nutrition) report on saturated fat and health is now out. Results from the past year of the sugar reduction programme.

5. Sugar reduction programme In the first year of this work (August 2016 – August 2017), there have been; Reductions in sugar levels in 5 of the 8 categories targeted. 3 of the categories meeting or exceeding the initial 5% ambition set for the first year. The Soft Drinks Industry Levy has seen; Sugar in the levied drinks reduced by 11%; Average calories per portion reduced by 6%; A shift in volume sales towards lower sugar drinks (below 5g per 100ml) which are not subjected to the levy. In the classroom: Change4Life - sugar Link: https://bit.ly/2I3VwCl

6. Calorie reduction programme Estimates of the excess calories consumed by overweight and obese children and adults of different ages. Plans for a programme of work with the food industry to reduce calories by 20% by 2024, in 15 savoury food categories using reformulation and /or reductions in portion sizes. The launch of the One You campaign, Know your numbers, giving ‘a rule of thumb’ for adults on the calories to consume at main meals. In the classroom: Meal planning and free sugars worksheet Link: https://bit.ly/2t4JX9B

7. Calorie reduction programme In the classroom: Meal planner and cards Link: http://bit.ly/2FXzge9

8. Support and guidance Sugar reduction: achieving the 20% https://bit.ly/2tsyIrQ Sugar reduction: report on the first year https://bit.ly/2LiQ69w Sugar reduction programme: progress made by industry in the first year https://bit.ly/2IFRJMQ Childhood obesity: A plan https://bit.ly/2xx1Dzk Childhood obesity plan: Chapter 2 https://bit.ly/2K7e2zW SACN carbohydrate and health report 2015: https://bit.ly/1CGGi33 SACN saturated fats and health draft report 2018: https://bit.ly/2KLzGGE Calorie reduction: the scope and ambition for action: https://bit.ly/2FZQZBS https://bit.ly/2IFRJMQ

9. Fibre – in the news

10. Fibre • Adults are recommended to eat 30g of fibre per day. • Current adult intake is around 19g per day on average. • Fibre can reduce your risk of heart disease, type 2 diabetes and colorectal cancer. • It is also important for digestive health and can help with weight control. • We can consume more fibre by increasing our consumption of wholegrains, choosing a high fibre breakfast cereal and including plenty of fruit, vegetables and pulses within our diet. https://bit.ly/2JpqFWN In the classroom: Fibre line up Link: http://bit.ly/1jPvtwu In the classroom: Fibre PPTs and Kahoot quiz Link: https://bit.ly/1S9c4rg NHS live-well, eat-well: how to get more fibre in your diet https://bit.ly/2Komrhq

11. Resistant starch • Resistant starch is a form of starch that cannot be digested in the small intestine (resists digestion). • It is naturally present in some foods such as bananas, potatoes, grains, pulses and seeds. • It is fermented in the large intestine, producing short chain fatty acids which are thought to help to prevent the development of abnormal cells in the gut. • Including foods rich in resistant starch within a meal may be useful for controlling blood glucose and there is some evidence that it might help us to feel more full after meals and in potential benefits for gut health. In the classroom: Resistant starch Link: https://bit.ly/2l03yTU

12. Fibre line up Line up highest to lowest fibre content per 100g of food In the classroom: Fibre line up Link: http://bit.ly/1jPvtwu Look out for the Fibre February Challenge 2019 https://bit.ly/2I6i2Le

13. Fibre line up In the classroom: Fibre diet diary Link: https://bit.ly/2tc5EEA

14. Under-nutrition: Iron

15. Iron Essential for the formation of haemoglobin in red blood cells; haemoglobin binds oxygen and transports it around the body. Essential component in many enzyme reactions and has an important role in the immune system. Required for normal energy metabolism and for the metabolism of drugs and foreign substances that need to be removed from the body. A lack of dietary iron depletes iron stores in the body and this can eventually lead to iron deficiency anaemia. Dietary iron is found in two basic forms; haem iron (from animal sources) or non-haem iron (from plant sources). Haem iron is the most bioavailable form of iron. British Nutrition Foundation: https://bit.ly/2IoYwtr NHS Choices: https://bit.ly/2IttmRs

16. Iron intake and iron deficiency anaemia Females (11-64 years) have higher iron requirements than those of men of the same age. They also tend to consume less calories. 54% of females 11-18 years and 27% of females 19-64 years have iron intakes below the LRNI, lower reference nutrient intake. Iron deficiency anaemia and low iron stores were evident in 9% of 11-18 year-old girls and 5% of adult women and 1% of older women. NDNS data showing the percentage of the population with iron consumption below the LRNI. https://bit.ly/2IxtAZ5

17. Iron deficiency anaemia More than 2 billion people worldwide suffer from iron deficiency anaemia, making it the most common nutritional deficiency condition. Teenage girls and women of childbearing age need more iron than males of the same age making them at increased risk of deficiency. Symptoms can include: tiredness and lack of energy; shortness of breath; noticeable heartbeats (heart palpitations) or pale skin. Iron deficiency anaemia is usually tested by a full blood count (FBC) test. In the classroom: Iron deficiency anaemia multi-flow map Link: https://bit.ly/2Hub3va

18. Which micronutrient are these mushrooms enriched with? Find out more here: https://bit.ly/2xS9hUU

19. Under-nutrition: Vitamin D Vitamin D in the news

20. Vitamin D • Resurgence in rickets cases, previously eradicated in the UK in the 1950s through post-war improvements in diet (including a fortification programme). • The number of rickets cases is still relatively small, but studies have shown a significant number of people in the UK have low levels of vitamin D in their blood. • Rickets is a condition that affects bone development in children and is caused by a lack of vitamin D or calcium. • Relatively few dietary sources of vitamin D (main sources are eggs, fat spreads, meat, oily fish and fortified cereal products).

21. Vitamin D • Daily reference intake for the general population of 10 micrograms per day, throughout the year, for everyone aged 4 years and older. • To achieve this level of intake, the government recommends that the general population should consider taking a daily supplement containing 10ug of vitamin D from October to March. • Some people have an increased risk of vitamin D deficiency and may need to supplement all year round. • These people include those who; aren't often outdoors, usually wear clothes that cover up most of their skin when outdoors and people with dark skin. In the classroom: Micronutrients PowerPoints, worksheets and Kahoot quizzes Link: https://bit.ly/1p0tqyn

22. Support and guidance SACN Iron and health report: https://bit.ly/2tuiGxh NDNS - results from years 7 and 8 (combined): https://bit.ly/2IxtAZ5 SACN Vitamin D and health report: https://bit.ly/2s6PsnC PHE publishes new advice on vitamin D: https://bit.ly/2aekuRe NHS Choices – new guidance on vitamin D, all you need to know: https://bit.ly/2IwJ8LO NICE – vitamin D deficiency in adults prevention and treatment: https://bit.ly/2MrSrin BNF – vitamin D for the common cold? https://bit.ly/2lSj4R5 Family Food statistics 2018: https://bit.ly/1NrKZAY 75 years of Family Food: https://bit.ly/2m30KDw

24. Food trends - vegetarianism Types of vegetarians; Lacto-ovo-vegetarians eat both dairy products and eggs; this is the most common type of vegetarian diet. Lacto-vegetarians eat dairy products but avoid eggs. Ovo-vegetarians eat eggs but not dairy products. Vegans do not eat dairy products, eggs, or any other products which are derived from animals. In the classroom: Vegan and vegetarian foods in the news Link: https://bbc.in/2Jm2vw0

25. Vegan Products available

26. Vegetarianism and veganism At least 3.25% of the population, around 1.68 million people, are either vegetarian or vegan (542,000 vegans). Almost 4 in 10 (38%) Britons have bought vegetarian or meat-free food. 35% of people in Britain identify as semi-vegetarian (Mintel). 350% increase in vegans in the UK in the last 10 years. 41% of all vegans are in the 15-34 age category. Vegan Society 2016

27. Healthy eating for vegetarians and vegans Well planned vegetarian and vegan diets can be nutritious and healthy, they should still be based on the Eatwell Guide. There are some nutrients of which it is likely they will come from different sources than in most diets. For example; protein, iron, calcium, vitamin B12 and omega-3 fatty acids.

28. Nutrient-pong When you land the ball in a cup you will be given a nutrient. You have to name 2 non-meat sources of the nutrient to get a point. Protein, vitamin B12, calcium, iron, omega-3 fatty acids and calcium (for vegans).

29. Meat-free micronutrients Sources of omega-3 fatty acids suitable for vegetarians and vegans include: flaxseed and rapeseed oil soya oil and soya-based foods (such as tofu) walnuts Omega-3 enriched eggs (vegetarian) Sources of iron suitable for vegans include: pulses and nuts dried fruit, such as raisins dark-green vegetables wholegrains cereals fortified with iron Vegan sources of vitamin B12 include: yeast extract, such as Marmite, which is fortified with vitamin B12  breakfast cereals fortified with vitamin B12 soya products fortified with vitamin B12 Good sources of calcium for vegans are: fortified unsweetened soya, rice and oat milk leafy green vegetables (but not spinach) dried fruit pulses brown (wholemeal) and white bread

30. Is vegetarianism healthier? It is important to remember that removing meat from your diet alone is no guarantee of a healthier diet. Systematic reviews have found associations between the consumption of vegetarian diets and reduced; incidence of obesity and coronary heart disease, blood pressure and blood cholesterol. However, vegetarians are often more health conscious overall and also adopt other healthier lifestyle factors. An ‘all or nothing’ approach to meat isn’t required – the Eatwell Guide is still recommended. In the classroom: Factors affecting food choice PPT Link: https://bit.ly/2JrJcxm FAQ Vegan diets – strengths and challenges Link: https://bit.ly/2LAAwoX I dine on iodine blog: Link: https://bit.ly/2EZrdiY

31. Further information Mintel – brits carve their meat intake: https://bit.ly/2w65X71 Mintel – global food trends 2018: https://bit.ly/2lVkrlO Mintel – doing veganuary, what vitamin will you be missing? https://bit.ly/2IGdQmE NICE evidence search – vegetarian and vegans: https://bit.ly/2MYxFI4 BNF – healthy sustainable diets - what are the issues? https://bit.ly/2N1vBPt NHS choices – the vegan diet: https://bit.ly/2tGFnh9 NHS Choices – the vegetarian diet: https://bit.ly/2MUIJGh BBC – Meat traces ‘found in supermarket vegetarian foods’: https://bbc.in/2Jm2vw0 NHS Choices – vegetarians get less cancer: https://bit.ly/2MXOpiR (interesting to consider sources of information and the limitations of research studies)

32. Mood and food There are some associations between nutrients and chemical pathways in our brain that affect mood. However this does not mean specific nutrients directly affect mood. Those that have been suggested are tryptophan-rich foods, chocolate, some micronutrients (such as selenium) and long-chain omega-3 fatty acids however there is currently no strong evidence to support that consuming these improve mood. A number of nutrients contribute to normal psychological function and a healthy, balanced diet should provide these in sufficient amounts. This includes healthy hydration as dehydration can be associated with confusion and irritability. In the classroom: Is there a connection with mood and the food we eat? Link: https://bit.ly/2JHae4y

33. Healthy Hydration Drink plenty • Water is a good choice because it delivers fluid without adding calories or potentially damaging teeth. • Milk is a useful source of essential nutrients such as protein, B vitamins and calcium, as well as being a source of water. • Fruit/vegetable juices and smoothies provide water plus some vitamins, minerals, fibre and natural plant substances from the fruit. However, they are also high in free sugars so it is recommended to not exceed 150ml per day. Have regularly Can have once a day In the classroom: Hydration PPTs, worksheets and Kahoot quiz Link: https://bit.ly/1S9c4rg

34. Support and guidance Mind – how can food affect mood? https://bit.ly/2Km5xNv British Dietetic Association – Food and mood fact sheet: https://bit.ly/1IABMp9 NICE evidence search: food and mood https://bit.ly/2Kj3I7f BNF article – is there a connection with mood and the food we eat? https://bit.ly/2JHae4y Interesting when considering the source and validity of research: NHS Choices – processed food and low mood: https://bit.ly/2KiKQBX NHS Choices – could a good mood make you eat more food?: https://bit.ly/2tx7hgn

35. BNF support and resources Food a fact of life http://www.foodafactoflife.org.uk BNF Blogs BNF Talks British Nutrition Foundation https://www.nutrition.org.uk/

36. BNF online courses The following courses are online now: Catering for health Complementary feeding and obesity The science of dietary fibre and digestive health Allergies – reducing the risk in early life Food labelling and health claims An introduction to healthy eating and nutrition Exploring nutrition and health Teaching food in primary – what, how and why • England, Scotland, Wales and Northern Ireland available now. www.nutrition.training

37. Thank you for joining us today For further information, go to: www.nutrition.org.uk or www.foodafactoflife.org.uk Frances Meek: f.meek@nutrition.org.uk Alex White: a.white@nutrition.org.uk Why not follow us on twitter? @BNFevents @Foodafactoflife