Nutrition and pregnancy: free virtual issue of the Nutrition Bulletin

The British Nutrition Foundation and the publishers Wiley-Blackwell have teamed up with the journal Maternal and Child Nutrition to produce a freely available, joint virtual issue of Nutrition Bulletin with the aim to provide up-to-date and consistent advice on nutrition and pregnancy.

This contains a detailed Briefing Paper on the topic of nutrition and pregnancy, which was published in 2006 and remains one of BNF’s most popular publications. However, since its publication, a number of changes have been made to dietary recommendations for pregnant women such as advice on alcohol, caffeine and peanut consumption during pregnancy and these are described in detail in the other papers that make up this virtual issue. 


These include:
·The developmental origins of adult disease.
·Diet during pregnancy can lead to obesity in offspring.
·Critical issues in setting micronutrient recommendations for pregnant women: an insight. 
·Nutrition in pregnancy
·Alcohol in pregnancy: is there a safe amount?
·New guidelines on caffeine in pregnancy
·Government advice revised – early life exposure to peanut no longer a risk factor for peanut allergy.
·Weight management before, during and after pregnancy – what are the ‘rules’?
·Assessment of weight changes during and after pregnancy practical approaches.
·Does birth spacing affect maternal or child nutritional status? A systematic review.
·Nutritional status in pregnant adolescents: a systematic review of biochemical markers.


This information would be useful information for teacher CPD or A-level and Advanced Higher students who are conducting research in this area.


To download the Briefing Paper or any of the other articles listed, go to: http://www.nutrition.org.uk/publications/bulletin/nutritionandpregnancy

Out of Home Calorie Labelling

Did you know?

•  1 in 6 meals is eaten outside of the home and is estimated to contribute 20% and 25% of energy intake for adult women and men respectively.

•  The latest Health Survey for England (HSE) data shows us that nearly 1 in 4 adults (age 16 and over) are obese.

•  Some foods and drinks provide more energy than people think.

A wide range of organisations have signed up to the commitment of providing calorie information for food and non alcoholic drink for customers in out of home settings from 1 September 2011. Out of Home Calorie (OOH) Labelling is intended to inform and empower people to make healthier choices, and to encourage OOH food businesses to make healthier options more available.

This is in accordance with the principles for calorie labeling agreed by the Responsibility Deal which supplements government action. Organisations involved in this include industry (retailers, manufacturers, hospitality), NGO’s (public health bodies, civil society groups) and policymakers.

The aim is to increase the impact of public health goals through greater use of business influence and ability to engage with consumers.

There are five different networks within the Responsibility Deal. These include:

1. Food
2. Alcohol           
3. Physical Activity
4. Health at Work
5. Behaviour Change

Specifically within the food network, the four key areas are:

• People - information to consumers
• Product - content of food
• Place - improving the availability of healthy food
• Promotions - promotion of healthier food choices

 

For more information about the OOH scheme download the PowerPoint presentation from our website here: http://www.foodafactoflife.org.uk/Sheet.aspx?siteId=19&sectionId=81&contentId=275

mywellbeing

A new online diet and physical activity tool for young people aged 11-16 years has just been launched by the Foundation. mywellbeing aims to provide a friendly and engaging way to capture food and drink intake, as well as the amount of physical activity undertaken over one or three days.

Food diary

Users can enter what they consumed for reakfast, lunch, evening meal, snacks and drinks. There are over 450 food and drink items available, reflecting characteristics of the British diet and those of minority ethnic groups. Results are generated to provide guidance on the balance of the diet by comparing it with the government’s healthy eating models:

• The eatwell plate; 
• Tips for healthy eating.

The tool will not provide detailed dietary analysis, but rather feedback with general suggestions.

Activity diary

Levels of physical activity can also be entered online. A sensitive message is displayed prior to users entering data to reduce the chance of stigma arising for those people who have been less physically active. 

This data is used in reference to new government recommendations (Department of Health 2011), that young people should:

• engage in moderate to vigorous intensity physical activity for at least 60 minutes and up to several hours every day;
• incorporate vigorous intensity activities, including those that strengthen muscle and bone, at least three days a week;
• minimise the amount of time spent being sedentary (sitting) for a long period of time.

At the end of the activity there is also an opportunity for the user to make a pledge to improve or reinforce certain aspects of their diet and/or physical activity.

A teachers’ guide and food and activities which supplement the tool are also available to download.

To try the new online tool click here.

Nutrition, health and schoolchildren: an update

A new briefing paper recently published in the Nutrition Bulletin by the British Nutrition Foundation has carried out a detailed and comprehensive review of various aspects of the nutrition, lifestyle and health of schoolchildren from ages 5-to-18 years. The paper emphasises healthy eating and being physically active as particularly important for children and adolescents. 


The paper also comments on nutritional requirements and dietary intakes of children and adolescents in different age groups. These are investigated with an emphasis on nutrients of particular concern such as vitamin D and iron.


Concern is raised about the consequences of overweight and obesity being observed in children. Risk factors for related metabolic diseases such as type 2 diabetes and cardiovascular disease, as well as oral and bone health, psychological problems and allergies are also discussed by the paper.


Food provided in schools has been identified as one way to improve the dietary habits of schoolchildren. Standards for food and drinks provided in schools are in place across all UK countries, with major improvements being achieved in many places. However, the factors affecting a child’s food choice are complex and encompass a range of influences such as advertising peer pressure; these are reviewed together with food provision in schools.


The position of food in the UK school curriculum and a range of health promotion initiatives directed towards improving children’s eating habits and lifestyles were also explored.


A summary of the Briefing Paper can be viewed for free here.
Online access to the article for approximately £27.00 can be obtained here.

Weichselbaum E and Buttriss J (2011) Nutrition, health and schoolchildren Nutrition Bulletin 36:295-355

Ethnic diets, health and food in the United Kingdom

Food – a fact of life is pleased to announce the launch of a new two-part video podcast series based on the topic of ethnic diets, health and food in the United Kingdom (UK). According to the latest census, non-white minority ethnic groups made up 7.9% of the UK’s population in 2001. The largest of these groups were South Asians, Black African-Caribbean and Chinese. The first video podcast explores the diet and health of the three largest ethnic groups in the UK. The second video podcast will investigate ethnic foods and ethnic style cuisine within the UK.   

The video podcasts are based on the following Briefing Paper and article:

Leung G and Stanner S (2011) Diets of minority ethnic groups in the UK: influence on chronic disease risk and implications for prevention Nutrition Bulletin 36:161-98.

Leung G (2010) Ethnic foods in the UK Nutrition Bulletin 35:226-34.

The first video podcast is available now. Registered Dietitian Azmina Govindji provides insight into the health status of these groups. The traditional diets South Asians, Black African-Caribbean and Chinese are also explored. Factors affecting food choice are also highlighted which include: income, socio-economic status, food availability and access, health, religion and dietary laws, food beliefs, amount of time available for food shopping or preparation, generation and gender.

The second video podcast on the topic of ethnic foods will be launched later in the year. This episode will look at different types of ethnic foods, market trends and some emerging issues.

Why not view the video podcast today? Food – a fact of life video podcasts can be accessed via two main routes:

Food – a fact of life website

British Nutrition YouTube channel

Supporting food and nutrition education in schools

We are delighted to announce details of this year's Scottish conference for schools. 

 

The conference programme will include:

·         Ethnic foods and ethnic diets

·         Sustainibility and The eatwell plate

·         Food labelling and health claims

·         Meat in the diet

·         SQA update

·         Priority health issues, including diabetes

·         Practical ICT Home Economics

·         The latest free BNF resources for schools

 

The conference will take place in Edinburgh on Saturday 5 November 2011. The day will begin at 10:00 and finish by 15:15.  Details of the venue and a full programme for the day will be released soon.

 

Cost 

The cost of this conference is £85 per delegate.  This includes refreshments, lunch and delegate notes.

 

Places for the conference are extremely limited due to the capacity of the venue, so book early to avoid dissapointment.  Places will be allocated on a first come, first served basis.

 

For further information about the conference and details of how you can book your place, Click here

 

We look forward to welcoming you in Edinburgh!

 

Video clips and video podcasts

A wide range of video clips are available for Early years and Primary children and teachers on our website.

• Videos peel, chop and grate provide instruction on:

                  The bridge hold

                  The claw grip

                  Peeling

                  Grating

                  Onion preparation

• Video recipe demonstrations with:

                  Brilliant baking

                  Cool creations

                  Hot and happening

• Farming video clips investigate:

                  Plants

                  Plant or animal?

                  Where does it come from?

                  Fruit and vegetable harvesting

                  From wheat to bread

                  Milking

                  Cheese making

                  Growing potatoes

These short video clips are clear and simple, carefully demonstrating key points about preparing food. 

We are planning to create new videos in the form of primary video podcasts. We would love to hear your ideas on what sort of video podcasts might be helpful in the primary classroom, when thinking about food and nutrition education. Why not add your comments or thoughts below.

Ages and stages: nutrition for baby

The British Nutrition Foundation provides a wide range of detailed nutrition information for each stage of life and is pleased to announce the launch of a new section on their website dedicated to providing detailed information about pregnancy and weaning. The new website section is packed with vital information, provides a nutrition perspective to the different stages of pregnancy and weaning, with insight and advice as well as recipe suggestions, to make good nutrition easy and fun.

Some important areas covered include:

• Bones and teeth

Most of a newborn baby’s skeleton is formed during the last 3 months of pregnancy and it contains between 20-30g of calcium.  In addition, baby’s teeth are actually formed while in the womb. The body naturally adapts to use calcium more efficiently during pregnancy by absorbing more from food and losing less in urine. However, if calcium intakes are insufficient, you risk losing calcium from your own bones and teeth to provide for your growing baby, so it is especially important to get enough calcium when pregnant. Extra vitamin D is needed during pregnancy and when you are breastfeeding to ensure that both you and your baby are absorbing all the calcium your bones need.  Many pregnant women are not aware that they should be taking vitamin D supplements of 10 micrograms each day throughout pregnancy.  These are available via the government’s Healthy Start scheme. This is particularly important considering that there are many women in the UK with low vitamin D status.  A lack of vitamin D during pregnancy can affect a child’s bone health long-term and may also have long term detrimental affects for mums whose own skeleton acts as a calcium reserve during pregnancy and breastfeeding.

• Heart and brain

Essential omega 3 and omega 6 fatty acids found in oily fish, nuts, seeds and vegetable and seed oils (e.g. rape seed oil, sunflower seed oil) and spreads made from these help to keep the heart healthy. For unborn babies, essential fatty acids perform an additional role, forming a major component of membranes in brain cells, the coating of nerve cells and of the retina of the eye, thus laying the building blocks for your baby’s nervous system and eyes to develop.  Nature has a clever way of taking essential nutrients from the stores in a mother’s body to ensure that the baby’s growth isn’t impaired. But, in order to maintain these stores, mums need to make sure they are getting enough from their diet. In particular, a lack of omega 3 fatty acids (found in oily fish such as salmon, sardines and mackerel) has been associated with giving birth early and having a baby with a low birth weight.

• Exercise

An exercise regime, tailored for the stage of pregnancy, can be really beneficial for mum.  It can help to keep the heart pumping and lungs healthy, prevent excess weight gain, reduce muscle pain and cramps, reduce swelling in the legs and feet; can help to keep mood swings in check; reduce risk of high blood pressure and gestational diabetes and may even help mums to have a shorter and easier labour! This, in turn, can benefit the unborn baby by reducing the risk of complications during birth.

For more information why not visit the new section of the website now?  Go to, www.nutrition4baby.co.uk

Congratulations on your retirement

Stephanie Valentine

For almost 18 years, Stephanie Valentine has been busy working at the British Nutrition Foundation, championing for high quality food education throughout the UK, and internationally.

In the beginning of Stephanie’s career, she worked in secondary schools before being promoted to an Advisory teacher, and then Adviser for Design and Technology, in Redbridge, London. Stephanie has also been Chief Examiner for an awarding body, as well as an OfSTED inspector. Her career path then led her to take a position at BNF.

At the Foundation Stephanie has led numerous food and nutrition education initiatives throughout the UK, and internationally. Food – a fact of life is one such programme that Stephanie has played a pivotal leadership role in its development and ongoing success.

Her contribution to food and nutrition education has been outstanding and is difficult to encapsulate in one short blog. Stephanie has also sat on many Government boards and project groups, was a trustee for the Design and Technology Association and continues to be a Trustee for the All Saint Educational Trust.

We are grateful for Stephanie’s leadership and will miss her enthusiasm, bright ideas, clever thinking, warm humour and sharp wit. The Education Group  (Roy, Claire, Michelle, Georgine and Kim) at the Foundation, wish Stephanie all the best and hope she enjoys retirement.

Special offer until 31st May 2011

In the month of May,  Food – a fact of life are offering a special deal on the Energy and Nutrient poster series. These posters are normally  £ 2.50 each, or £15.00 for the full set of 8 posters  - but they are now available for  just  £10.00. The posters are A2- sized, full colour and designed to be of use when teaching 11-16 years of age. In addition to being a colourful wall feature,  they also provide detailed information on their function, source and dietary requirements. The range of posters includes: Energy, Carbohydrate, Fat, Protein, Vitamins, Minerals, Water and Dietary fibre.

Other posters are also available for both purchasing and/or downloading from the 

Food - a fact of life website. Why not take a look at the range of posters?

To download PDF version of the posters, click here.

To order copies of the posters, click here.

NEWYDD ar gyfer ysgolion yn 2011

Newly translated Welsh resources are now available on our website.

To download these, go to:  http://www.foodafactoflife.org.uk/

Mae Food - a fact of life yn cynnig adnoddau am ddim,

gyda’r wybodaeth ddiweddaraf, sy’n gywir a pherthnasol

i’r cwricwlwm ar fwyta’n iach, coginio, bwyd a ffermio.

Mae hefyd 3 modiwl i gefnogi plant rhwng 5 ac 11 oed i

ddysgu am fwyta’n iach, coginio, bwyd a ffermio. Mae’r rhain

i gyd yn cael eu cefnogi ag amlinelliadau gwersi, taflenni

gwaith, gweithgareddau rhyngweithiol ar gyfer byrddau

gwyn, fideos, ryseitiau, posteri a llawer, llawer mwy!

Cadwch mewn cyswllt

Cofrestrwch ar-lein i dderbyn ein cylchlythyr misol am ddim

– byddwch y cyntaf i wybod am y datblygiadau diweddaraf.

Ewch i www.foodafactoflife.org.uk heddiw.

It's a wrap!

We are delighted to announce the launch of the final episode in the new Macronutrients video podcast series,  Facts on fat.

During the video podcast a Nutrition Scientist working at the British Nutrition Foundation and a Chef from London discuss the facts on fat. Together they investigate the sources and functions of fat and provide helpful tips on reducing the amount of fat, and in particular saturated fat, in our diets.

In total the new Macronutrients video podcast series consists of three episodes: Concentrating on carbohydrate, Pointers on protein and Facts on fat.

Each of the video podcasts is less than 10 minutes in length and provides more depth than The eatwell plate video podcast series.

In contrast, The eatwell plate series comprises six episodes about the different food groups hosted by a Nutrition Scientist from the British Nutrition Foundation. Each of the episodes contains two sections. The first section provides details on a food group from The eatwell plate, whilst the second section highlights a nutrition update.

In addition to the series of video podcasts, a stand-alone Healthy eating video podcast is also available. Two Nutrition Scientists visit a local supermarket and provide a general overview of The eatwell plate and the Eight tips for healthy eating.

The video podcasts are suitable for pupils 11-16 years of age and each video podcast can viewed online via the British Nutrition YouTube channel, or downloaded from our website, www.foodafactoflife.org.uk
www.foodafactoflife.org.uk

Recipes galore!

Food - a fact of life has a wide range of recipes for novice and expert cooks. These recipes are useful for developing food preparation skills, exploring different food products and discovering different cooking methods.

The primary section of the website provide recipes under three different categories: Cool creations (non-cook); Hot and happening (hob and grill) and Brilliant baking (oven). These recipes explore basic food preparation techniques and are ideal for those who are new to cooking.  There is also a selection of simple recipes designed specifically for early years including Terrific tuna tarts, which is also available as a poster. To support the recipes, there is also a variety of online video clips which demonstrate how to prepare the dishes.

In the Other section of the Food - a fact of life website, a large variety of more challenging recipes can be found for secondary students. These recipes can be found under Food life skills, Cook club and Cook coach, and encompass different food preparation techniques. A new style of format is currently being tested under the Cook coach section of the website. Why not take a look and let us know what you think?

I’ve got a feeling…

The Food – a fact of life sensory evaluation resources can be a useful starting point for secondary teachers and students. A wide range of resources are available to provide support when introducing sensory evaluation and setting up sensory tests.  Resources includes a PowerPoint presentation on the senses (including Umami), sensory test worksheets and excel  templates recording charts, posters and online tutorials.

 

To further support teachers,  Roy Ballam presented an eSeminar introducing these resources and highlighting opportunities for their use in the classroom. This half an hour presentation provides interesting classroom ideas and could stimulate discussion amongst teachers within departments.

One final resource which also may be of use is an online video clip on sensory evaluation. This short clip may be useful when introducing the topic to students aged 11-16 years.

Click on the following to view the resources:

• Sensory evaluation resource pack 
• eSeminar: Sensory matters 
• Video clip: Sensory evaluation

It is hoped that these resources will provide teachers with a range of different ideas to use in the classroom. Do let us know what you think of these resources and maybe how you have used them in your classroom.

News in education

One way of keeping up-to-date with the new resources and materials being developed by Food – a fact of life is to receive our free publication, Education News.

This newsletter is distributed termly to educators, and people who are interested in developments in food and nutrition in schools, throughout the United Kingdom.

Each newsletter not only contains information on our latest teaching resources, but it also unfolds to an A2 colour poster or board game. The next edition is due in April with an interesting new board game inside.

   

To review previous editions of Education News, and to sign up to receive a hard copy of Education News, visit: http://www.nutrition.org.uk/publications/newsletters/education-news

 

Experience the eSeminars

Last chance!

The Food – a fact of life eSeminar programme is coming to a close for this academic year.  An eSeminar is an online seminar where you view the presentation through a web browser. A key feature is the interactive element – the ability to give, receive and discuss information.

Why not join us and explore this exciting new teaching technology? Before we finish, there are two final eSeminar events for you to login and get involved!

 

12.30pm - 1.00pm, Thursday 24th March – All about wholegrains

12.30pm - 1.00pm, Tuesday 28th March - Infant Nutrition

To register you place, go to: http://www.surveymonkey.com/s/eSeminar_registration

If you are unable to attend these and would be interested in watching a recording to use for yourself or with students in the classroom, go to: http://www.foodafactoflife.org.uk/section.aspx?t=0&siteId=19&sectionId=96

Due north - Education Show 2011

The Food – a fact of life education team are heading to the NEC, Birmingham  for the Education show 2011. 

Be one of the first five people to mention our Facebook or Blogger page, on any of the show days, and receive a free poster! 

We are looking forward to meeting you soon.

'Til the cows come home

 

Food - a fact of life has been producing a large number of free teaching resources for many years. Our new selection of resources have been developed to be flexible to suit your teaching needs - feel free to 'dip-in' and select those most relevant to your lessons on where dairy foods come from. These resources support a wide range of curriculum areas, including science, food technology, home economics, geography, health and wellbeing, and personal, social and health education.

Here are ten classroom ideas from the teacher's guide:
1) Each PowerPoint presentation can be used together with the note sheet as part of a lesson with the whole class - ideal to ensure that students pay attention.
 
2) Students who finish their work early, or who wish to work independently, can also complete the note sheets using the PowerPoint presentations on their own - useful for differentiation in the classroom.
 
3) The online tutorials can be used for extension work or assigned as homework - ask pupils to print out the record at the end for your assessment records.
 
4) Integrating the video clips when using the PowerPoint presentations with the whole class can help to make a stimulating and memorable lesson.
 
5) Create a list of the different employment opportunities and the skills needed to work on a dairy farm - there are may different types of careers available, you may be surprised!
 
6) A farm visit could be arranged, with the resources either being used to prepare students for the visit or after the visit to consolidate student learning.
 
7) Explore the different schemes set up to help protect the health and welfare of dairy cows, and promote sustainability.
 
8) Research a variety of food products, such as Cheddar cheese, which are legally permitted to use the Protected Designation of Origin (PDO) mark on labelling.
 
9) Investigate the different farming systems and set up a debate between two different systems, such as organic vs. non-organic, or extensive farming vs. all-year-round housing.
 
10) Create a list of the different dairy foods and meals or dishes which use dairy foods.

We want to know what you think of these new resources, Click here to take part in our survey. We will send you some free resources for taking part.

New resources

New beginnings with old friends

Food – a fact of life are pleased to begin our new blogging adventure to highlight the release of our new primary resources.

 

Alisha, Jordan, Nicola and Ronnie have been busy exploring healthy eating, cooking and where food comes from through six exciting stories. A wide variety of free teaching resources such IWB activities, PowerPoint presentations and video clips are available to support teachers educating young people in primary, middle or special schools. The focus is to build the knowledge of children through different food experiences which are designed to support cross-curricular/inter-disciplinary learning. They include:

1. The colourful present – Alisha helps Ronnie put together a colourful fruit and vegetable basket for his Grandma’s birthday (5-8 years).

2. The bucket garden – Mrs Begum’s class learn about where potatoes come from and create their own bucket garden (5-8 years).

3. The farm visit – Mr Valdez takes the class on a dairy farm visit. They meet Mrs Jenkins, the farmer and learn about how milk is produced (5-8 years).

4. The bread stories – The four children explore breads from different countries and make their own bread in different shapes.

5. The amazing lunchbox – Mrs Flynn and her class explore healthy lunchboxes.

6. The exciting guests – The four children welcome students from China to their school and explore cheese-making and Chinese cuisine.

To view these resources, go to: http://www.foodafactoflife.org.uk/section.aspx?t=0&siteId=14&sectionId=100

We want to know what you think about these new resources. Click here to take part in our survey. We will send you some free resources for taking part. Thanks!