Nutrition: The Need For Change

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Nutrition The Need For Change
James Miller, BSc (Hons), ANutr
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Contents

• Who am I?
• Setting the scene
• Childhood obesity
• A balanced diet (overview)
• Future plans for school

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Who Am I? James Miller

• 10 years chef hotel, restaurant, hospital,
  factory, care homes, child nurseries.
• NVQ Food Cooking level 2
• NVQ Advanced Food Cooking level 3
• Patisserie Confectionary level 3
• Intermediate Food Hygiene
• Nutrition Health level 4.
• BSc (Hons) Food Science Nutrition

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Who Am I? James Miller

• Set up own consultancy in 2006
• Offer nutritional expertise/education
• Also cookery and food hygiene
• Community groups, schools, businesses and
  individuals
• www.healthyfoodsolutions.co.uk

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What is Obesity?

• Gain too much weight (for height)
• Food (calories) intake greater energy output
• Leads to High blood pressure, Diabetes (T2),
  osteoarthritis (joints), Heart disease.
• Body Mass Index (BMI) (Weight (Kg)) / (Height2
  (m))
• E.g. 45 (Kg)/(1.46m x 1.46m) (2.13) 21.1 BMI
  Kg/M2
• Child development inaccurate fat muscle mass
  growth charts , various tests.

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What is Obesity?

• BMIlt20 underweight
• BMI 20-25 normal
• BMI 25-30 overweight
• BMI gt30 obese

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Child Obesity Prevalence

• Levels of Obesity risen in both gt1994
• Continuing to rise
• Levels of overweight risengt1994
• Levels fairly stable
• Boys surpassed girls in overweight AND obese
• Overweight children have a 70 chance of being
  overweight/obese adults
• In 2003, 1 in 8 girls overweight/obese
• In 2003, 1 in 7 boys overweight/obese

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DoH (2002) Health Survey for England Young
People)
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Child Obesity Prevalence
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UK Balanced Diet
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Healthy Diet Key Points

• Low in animal fats
• Low in sugar
• Low salt lt3g/day young children
• Portions little often

• Lots fruit Veg(5-a-Day)
• Plenty carbs wholegrain
• Some meat/eggs
• 2 fish/week (1 oily)
• Lots of water
• Some dairy (low fat)
• Variety
• Exercise

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Whats Happening at Stamfordham 1st?

• After-School Club
• School Lunches

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Future Plans Cook Club

• Cooking/practical skills
• Nutritional knowledge
• Understand food
• Choose eat a better diet for life
• Social activity

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Future Plans Lunches

• Work with cook/school
• Review nutritional standards
• Fresh ideas
• Presentation/appearance

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Future Plans

• Junior masterchef
• School food policy/group
• Vegetable garden
• Cookery club
• School meals

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My Philosophy

• FOOD SCHOULD BE
• Practical
• Visually interesting/well presented
• Different colours
• Different textures
• Tasty
• Home made, fresh
• Healthy

• HOLISTIC WORK
• Clear, consistent messages by everyone teachers,
  catering staff, parents, children.
• Role models parents
• Educate, not dictate.
• Involvement stimulate interest, enthusiasm and
  awareness.

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References Further Information

• BNF (2008) www.nutrition.org.uk
• Chinn s. (2001) Prevalence and trends in
  overweight and obesity in three cross sectional
  studies of British children, 1974-94 BMJ 322
  24-26
• www.dfes.gov.uk/schoollunches/default.shtml
• DOH (2002) The Health Survey for England The
  Health of Children and Young People
• DOH (2005) Obesity among children under 11
• Eatwell (2008) www.eatwell.gov.uk
• Health Education Trust (2008) www.healthedtrust.co
  m/
• Ndns (2000) National Diet and Nutrition Survey
  young people aged 4 to 18 years, HMSO London
• Sodexho (2005) School Meals and Lifestyle Survey
• www.teachernet.gov.uk/wholeschool/healthyliving/fo
  odanddrink/schoollunches/