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Newcastle University

Healthy Eating at Work (Research Project). Prof. Chris Seal & Dr. Amelia Lake. Newcastle University. HEALTHY EATING: Simplifying mixed messages. Albert Potts. Durham University. Team Durham Nutrition Support. HEALTHY EATING: Simplifying mixed messages ……. Introduction.

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Newcastle University

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  1. Healthy Eating at Work (Research Project) Prof. Chris Seal & Dr. Amelia Lake Newcastle University

  2. HEALTHY EATING: Simplifying mixed messages ..... Albert Potts Durham University

  3. Team DurhamNutrition Support HEALTHY EATING: Simplifying mixed messages …….

  4. Introduction • nutritional ‘features’ have become a key feature in the popular press • focus can be on both health or performance • whilst optimal advice may need to be specific to the needs of the individual ..... • general dietary principles are similar for all • some examples …..?

  5. So what is the problem? • The basic principles of healthy eating are clearly ‘out there’ ….. • The sad truth is that ‘we’ are; • inherently lazy and easily ‘put off’ • creatures of habit • not well designed for ‘modern convenience’ • reluctant to change behaviours

  6. Problems: Mixed Messages?

  7. Problems: Missed Messages?

  8. Getting it right …. • The key message is to strike a balance between the amount of food consumed and the amount of energy expended. • What are the implications if this balance is allowed to slip?

  9. Take a look in the Mirror!

  10. How can we manage the balance? • ‘Typical’ Energy Requirements based on …. • Females 2000 kcal • Males 2500 kcal • This energy is ultimately derived from the foods that we eat …. It is a real issue that many people have little or no idea of exactly how much food they should be eating

  11. What foodstuffs should our energy come from?

  12. British GDA’S

  13. Activity to try out at home! Reading Food Labels …

  14. Spotting high fat foodstuffs … • How do you know when a foodstuff is relatively high in fat? • Divide the energy (kcal) in 100g of food by 25 • note this value • Amount of fat in 100g of food should be less than this value ….. Example ….

  15. Practical advice to help make positive changes in behaviour. Have you considered …..

  16. Reduce Portion Sizes • Do you really ‘need’ all that food? • Gratuitous use of food! • Are you a ‘plate finisher’? • Is it really necessary?

  17. Substitute ‘lower’ fat foodstuffs • What do you typically put on … say a baked potato? • How about cottage cheese, tuna, baked beans etc … • What type of ‘spread’ do you use • Why not use ‘low fat’ alternatives? • Mayonnaise?!

  18. And finally …. alcohol intake! • most people aware of effects of chronic abuse ..... liver and nervous disorders • great ignorance of ‘other’ effects • 26% believed alcohol has zero calorific value • alcohol is relatively ‘energy dense’ • bottle of wine ~ 600 kcal • pint of beer ~ 180 kcal

  19. Good nutritional practice Take home messages ….

  20. General recommendations • Eat a wide variety of foodstuffs • increases opportunity to supply a wide range of nutrients • individual is less likely to omit a ‘critical’ nutritional component

  21. Eat low fat foodstuffs • saturated fats increases cholesterol and LDL ........ bad news • gastric emptying is slowed by addition of fat to a meal • gives feeling of ‘fullness’ and can prevent adequate consumption of CHO

  22. Eat wholemeal breads, cereals, vegetables and fruit • complex CHO • help restore depleted muscle glycogen • contain fibre minerals and vitamins • exercise some caution • large quantities may be too bulky/filling ...

  23. Panel Discussion and Questions Mark Whelan, Director of Organisational & People Development County Durham & Darlington Fire & Rescue Service

  24. Closing Comments and Final Remarks Paul Hancock, Deputy Chief Fire Officer Cheshire Fire and Rescue Service Susan Johnson O.B.E., Chief Executive County Durham & Darlington Fire & Rescue Service

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