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Changing diets over the past 75 years

Explore the shifting trends in British diets over 75 years, analyzing changes in fruit, vegetable, and meat consumption. Learn how to reduce saturated fat intake and make healthier choices. Discover insights from the Family Food Survey and delve into the evolution of red meat composition. Stay informed about nutrition updates and policy changes in the UK.

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Changing diets over the past 75 years

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  1. Changing diets over the past 75 years British Nutrition Foundation Alex White 27/01/2018 Meat and Education London conference

  2. Changing diets over the past 75 years • The Family Food Survey • Family food survey timeline • Fruit and Vegetable consumption over the past 75 years • Meat consumption over the past 75 years • How the composition of red meat has changed • How to cut down on saturated fat • Nutrition in the news • Summary

  3. The family food survey • Family Food has existed in one form or another for 75 years straight. • Started in 1940 with the first report published in 1951. • The data produced have been used to support and inform Government policy, as well as academic research. http://bit.ly/2mm7WfC

  4. Family food survey timeline http://bit.ly/2r4JeVM

  5. Family food survey timeline 1951 - UK's first supermarket opens - in South London. 1953 – 40% of household expenditure spent on food (20% in 1985, 10.7% in 2005). 1954 – Food rationing ends. 1956 – 8% of households own a fridge (33% in 1962). 1970 – 3% of households own a freezer (23% in 1975). 1989 – 41% of households own a microwave (92% in 2015). 1993-1997 – Number of coffee outlets grew by 847%.

  6. Family food survey timeline 1945 – 30% of household energy expenditure on bread (11% in 2014). 1993 – Skimmed milk purchases overtake whole milk for the first time. There have also been changes in meat and fruit and vegetable consumption over the past 75 years.

  7. Changes in fruit and vegetable consumption Family Food Survey, 2015

  8. Changes in fruit and vegetable consumption Overall purchases of fruit and vegetables rose slightly between 2012 and 2015. Consumers spending more on fresh vegetables and fresh fruit. Spending on processed vegetables and fruit fell during the same period. In 2015, 3.8 per cent of all the fresh fruit and vegetables entering the household came from free sources, mainly gardens and allotments. 11% of fruit and vegetables consumed in 1947 were home grown. Health Survey England, 2016

  9. Changes in fibre consumption Family Food Survey, 2015

  10. Changes in meat consumption Family Food Survey, 2015

  11. Red Meat Red meat; is rich in many essential nutrients; is one of the most bioavailable sources of dietary iron; The protein in red meat contains all the essential amino acids. Advances in animal husbandry and butchery techniques over the last 40 years have resulted in a reduction in the fat content of carcass meat by 10-30% (Meatandhealth.com). Government advice is to limit consumption of red and processed meat – those who eat more than 90g per day are advised to reduce this to 70g, which is the average level of consumption in the UK http://bit.ly/2rDrwdY

  12. Saturated fat Some types of red and processed meat are high in fat, especially saturated fat. Eating a lot of saturated fat can raise cholesterol levels in the blood. Reducing consumption of saturated fat contributes to the maintenance of normal blood cholesterol levels and replacing it with unsaturated fat can help reduce blood cholesterol. Having high blood cholesterol raises your risk of heart disease. Meatandhealth.com

  13. Changes in saturated fat consumption Family Food Survey, 2015

  14. Percentage contribution of food groups to average daily saturated fat intake National Diet and Nutrition Survey, 2016

  15. Percentage contribution of food groups to average daily saturated fat intake National Diet and Nutrition Survey, 2016

  16. How to cut down on saturated fat and make healthier choices with meat Choose leaner cuts of meat. Try to limit meat products that are processed (e.g. sausages, burgers, pate, chorizo, salami) as they can be high in fat and/or salt. Trim off any visible fat. Try to grill or bake instead of fry. If roasting, place on a metal rack over a roasting tin to allow the fat to run off. Minimise the use of fats such as butter or oils when cooking meats and avoid adding extra fat where possible e.g. by using a non-stick pan. Drain the fat from your cooked mince before adding vegetables, herbs, spices and sauces. http://bit.ly/2DAghID

  17. The family food survey • Has enabled dietary trends to be analysed helping to predict future consumption. • Allows consumer reaction to political, technical and cultural changes in the food sector to be identified. • Family Food data provides insights into the way we live through the food we buy. http://bit.ly/2mm7WfC

  18. Nutrition in the news 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 will come in from April 2018 across the UK with the levy invested in programmes to reduce obesity. SACN (Scientific Advisory Committee on Nutrition) report on saturated fat and health due in the first quarter of 2018. Recommendations on calories for meals eaten out should be coming out this spring.

  19. Changes in sugar consumption Family Food Survey, 2015

  20. Summary Many changes in food consumption over the last 75 years. Many have been due to political, technical and cultural changes. With regards to meat; poultry consumption has increased since 1952 and in the last 30 years fish consumption has increased slightly whilst red meat consumption has decreased. The saturated fat content of red meat has reduced over the past 40 years. There are government initiatives in place for further improvements in the nation’s diet.

  21. Further resources Family food survey http://bit.ly/2m30KDw Food Statistics Pocketbook http://bit.ly/2yH4YYx British food and farming at a glance http://bit.ly/22hczV1 National Diet and Nutrition Survey (NDNS)  http://bit.ly/2cyKbvB SACN (Scientific Advisory Committee on Nutrition) http://bit.ly/1OazV8C

  22. BNF resources Food a fact of life http://www.foodafactoflife.org.uk British Nutrition Foundation https://www.nutrition.org.uk/

  23. Thank you Alex White a.white@nutrition.org.uk For further information, go to: www.nutrition.org.uk Why not follow us on twitter? @BNFevents @Foodafactoflife

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