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The Irish Diet Today We are what we eat Marian Faughnan

The Irish Diet Today We are what we eat Marian Faughnan. Recent newspaper headlines. “The 42in-waist school uniform has arrived” Irish Examiner 28/8/07. “Kids ‘lucky to have pack of chewing gum’ for school lunch” Irish Independent 6/9/07.

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The Irish Diet Today We are what we eat Marian Faughnan

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  1. The Irish Diet Today We are what we eat Marian Faughnan

  2. Recent newspaper headlines “The 42in-waist school uniform has arrived” Irish Examiner 28/8/07 “Kids ‘lucky to have pack of chewing gum’ for school lunch” Irish Independent 6/9/07 “Parents to blame for the surge in childhood obesity” Sunday Independent 2/9/07

  3. Prevalence of adult obesity Europe Source; IOTF, 2003

  4. Childhood Obesity & Adult Health • Obese (age) 3-5 4 x risk adult obesity • Obese (age) 10-14 30 x risk adult obesity Estimated increased risk for the obese Women Men Type 2 Diabetes 12.7 5.2 Hypertension 4.2 2.6 Myocardial Infarction 3.2 1.5 Cancer of the Colon 2.7 3.0 Angina 1.8 1.8 Gall Bladder diseases 1.8 1.8 Ovarian Cancer 1.7 - Osteoarthritis 1.4 1.9 Stroke 1.3 1.3 Source: National Audit Office

  5. Dietary Guidelines

  6. Evidence of what we eat • North South Ireland Food Consumption Survey 1998/9 • National Children’s Survey 2003/4 • National Teenage Study 2006 – data under analysis • National Survey of Lifestyles, Attitudes and Nutrition 1998 and 2002 • Health Behaviour in School-aged Children 2002 and 2006

  7. Cereals, breads and potatoes • Too few wholegrain varieties (fibre) • Bread - mostly white • Breakfast cereals • Eaten by 95% boys and 91% girls • important for vitamins & minerals • Only 11% people knew that they should be eating lots of starchy foods (FSA, 2007)

  8. Fruits and Vegetables • Adults • Average intake 3 portions a day • Only 1 in 5 people eating 5-a-day • Children (5-12y) • ½ portion of vegetables/d • 2 portions/d mostly from fruit juice • Only 1/3rd people know tinned and dried fruit count towards 5-a-day (FSA, 2007)

  9. Milk, Cheese and Yoghurts • Adults • Most milk - full-fat • Low calcium intakes versus high saturated fat intakes • Intakes of these foods associated with meals • Children (5-12y) • Most milk - full-fat • 28% boys and 37% girls have low calcium intakes

  10. Meat, fish and alternatives • Adults 98% population meat consumers Main sources of salt and fat in the diet – processed meats contributing 66% consume fish • Children Processed meat main source 45g/d compared to lean fresh cuts 25g/d Meat dishes an important source – 37g Fish intake very low 9g/d – 47% consuming fish

  11. Confectionary, snacks, biscuits and beverages • A major contributor to calorie intake Children • Displacing more nutritious foods in the diet • Consume almost twice what the recommendation • Most drinks contain added sugar

  12. Current dietary habits

  13. Regular Meals • Long periods of fasting linked to poor appetite control • Skipping breakfast a common practice • 14% teenagers never have breakfast during weekdays

  14. Food eaten outside of the home • Meals prepared and eaten outside of the home are higher in fat • Eating occasions outside of home peak at weekend • Only account for 6% eating occasions for 5-12 year olds (NCS, 2005)

  15. In under 12’s home environment is key

  16. Early learning – life long habits Research has shown that • Varied diet associated with a healthier diet • Parents who avoid new foods are more likely to have children who are fussy about food • Family meals - healthier diets in children • Meals prepared from raw ingredients - healthy diet vs Ready-made meals and take-away meal - less healthy diet

  17. >2 hrs TV viewing associated with body weight More unhealthy foods advertised than healthy foods

  18. Food Poverty • Socially disadvantaged groups • Eat less well • Spend relatively more on food • Have difficulties accessing food • Know what is healthy • Unable to have social meals

  19. Healthy Food For All Initiative • AIMS • Support community initiatives • Develop an all-Ireland learning network • Promote awareness of food poverty • Multi-agency initiative • safefood a founding member • www.healthyfoodforall.com

  20. Community initiatives • Education programmes • Community food gardens • Fresh fruit in schools • Breakfast clubs • Community food co-op

  21. Pupil Power Killylea Primary School

  22. Healthier options in retail outlets Brown/wholemeal bread Low fat cheese Low fat spread/mayonnaise Suppliers key to change HSE – Midlands Health Board

  23. safefood’s SUPERFOODS Campaign 3 key messages to be focused on • Eat more fruits and vegetables • Choose more wholegrain foods • Choose leaner cuts of meat Target – Parents/guardians and young children

  24. Pea

  25. Current Phase – Engage with families in 60 supermarkets Team including qualified nutritionist and superfood character

  26. Thankyou

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