Healthy Eating

Benefits of Healthy Eating

Food for the brain

Optimum nutrition is all about choosing essential foods and avoiding others.  What you feed your children, along with what they learn, helps to develop the structure of their brain.  Nothing is more important to a child’s brain than a steady supply of carbohydrates.  Too much and there is the wall bouncing effect so often seen at children’s birthday parties when there is an overload of sugar rich food on offer.  These foods are broken down quickly and blood glucose levels soar.  Too little and your child may experience fatigue, irritability, aggression, poor concentration.  Seesawing blood sugar levels can not only affect mood and behaviour but may also affect IQ. 
Patrick Holford, Visiting Professor of Mental Health and Nutrition at the University of Teesside comments: “The brain is 60% fat. Children who eat good fats, from raw nuts, seeds and oily fish, double their chances of high academic performance. Children who eat damaged fats (trans fats and hydrogenated fats) in fried food and takeaways, are twice as badly behaved, as well as performing badly at school. In a sense these fats make your brain thicker and less responsive.”

^ Top of Page

Best and Worst Foods

He goes on to say that “The best foods for behaviour are fruit and vegetables with high consumers of both twice as likely to be well behaved.  The worst foods are fried and / or takeaway foods, processed food, ready meals and sugar.  A massive 44% of children who eat this type of junk food most days suffer from bad behaviour, compared with only 16% of children who never eat fried or takeaway food having poor behaviour.”

^ Top of Page

Drinks

Try to offer alternatives to high sugar drinks as these sorts of drinks are associated with dental problems.
Drinks containing sugar increase the risk of dental decay particularly if they are drunk between meals. Having soft drinks often during the day - and this includes sugar-free varieties - can lead to erosion of tooth enamel because of the acids in the fruit extracts or that have been added to make the drink fizzy.
Alternatives that you could offer are mineral water, fruit juices, fruit smoothies, yoghurt drinks, lower-fat milk and low-sugar drinks.

^ Top of Page

Malnutrition

Imagine a child who is overweight and compare this to a child whose ribs are clearly visible and whose belly distended.  You are correct in your assumption that the latter child is malnourished; however the first displays similar symptoms.  Both children have severe micronutrient deficiency e.g. possibly deficient in Vitamins including A, C and D, and minerals such as zinc, selenium and iron, they are also suffering from an increased risk of chronic disease and infections, lethargy, poor attention, fluid retention, dental caries, anaemia, increased pressure on internal organs stunting of cognitive development and “failure to thrive” and are at risk of an early death.  The overweight can be just as malnourished as the starving.  Food availability is not really the issue, it is often the quality of the food that is the problem. 

^ Top of Page

Obesogenic environment

We are lucky to live in a part of the world where food is fairly readily available, however as mentioned previously it can be of dubious quality and nutritional content.  Look at any of the shelves in the supermarket and you will see that the cheapest food, the special offer foods, the BOGOF foods tend to be highly refined, processed and of low nutritional quality and are often very high in calories.   It’s very rare that

^ Top of Page

Healthy Eating

In October 2005, the Government appointed School Meals Review Panel published its report Turning the Tables. The report proposed radical changes to the quality and nutritional value of food served and consumed in school and has resulted in new standards for school food which will be fully phased in by September 2009.

The new school food standards cover all food sold or served in schools: breakfast, lunch and after-school meals; and tuck vending, mid-morning break and after-school clubs. The timetable for reform is:

  • September 2006 – interim food-based standards for school lunches
  • September 2007 – food-based standards for food other than lunch
  • September 2008 – primary schools to meet new nutrient based standards for school lunches
  • September 2009 - secondary schools to meet new nutrient based standards for school lunches

A well balanced diet is one which offers enough nutrients and calories to meet an individuals needs.  No single food contains them in the amounts that are required, so a mixture of foods has to be eaten.  For a healthy body you need to make sure that you eat the right sorts of foods.  The earlier in life these eating patterns are established the greater the chance of a lifetime of good health and eating habits. 

The eatwell plate designed by the Food Standards Agency (www.food.gov.uk) makes healthy eating easier to understand by showing the types and proportion of foods needed to make the recommended balance of foods in the diet for everyone over the age of 5.  The key message promoted shows that you do not have to “give up” certain foods, in particular those foods containing fat and sugar (which most of us enjoy more than others) but eat these in smaller quantities or less frequently.  An important message to convey is that these foods are not “treats” and never given as a reward.  Often, the perception of ours and that of our child is that a “treat” is better than another food and therefore if you create a culture of “eat all your broccoli and then you can have an ice cream afterwards as a treat” it could be considered that ice cream is more attractive than broccoli, which should be endured rather than enjoyed.  Referring to these foods as “sometimes foods” rather than treats or rewards really helps.  Aim to make treats events and outings rather than foods.

^ Top of Page

Saffron Nutrition

Healthy eating has never been such a hotly debated subject within the nation, with the focus on healthy school meals, reduction of salt and the spotlight on nutritionally balanced meals for all.  Northamptonshire County Council are pleased to say that we have invested in the unique Saffron Nutrition database which can be used as a web-based menu planning and nutritional analysis package. This enables the County Council to monitor the quality of the school meals served. 

Saffron Nutrition contains a full database from the McCance and Widdowson nutritional values and provides an essential aid to ensuring a balanced and varied nutritional menu. In addition, Saffron will analyse menu plans, cycles and costs and produce detailed colour management graphs for OFSTED reporting.

^ Top of Page

Diet and Oral Health

A well balanced diet is a very important part of maintaining a healthy , comfortable and pain free mouth. A healthy mouth reflects our well-being and can improve the quality of life.

How often and how much sugar you have in food and drinks are the most important factors influencing dental decay. Sugars and sweetened snacks and drinks should be avoided between meals and especially at bedtime. If a snack is required fresh fruit and vegetables are a good choice. Although they do contain naturally occurring sugars they are not such a big risk factor for dental decay. They are also an essential part of a healthy balanced diet and having them can be a good way of ensuring your diet contains at least 5 portions of fruit and vegetables per day. The only drinks that should be taken between meals are plain milk or still water.

The basic process that causes dental decay is sometimes referred to as an “acid attack”. Sugar and plaque form an acid that breaks down the enamel covering the outside of the tooth. If this process happens often enough, then decay is the result.

Sugars in medicines can also cause decay. Many paediatric medicines, including those sold without prescription have sugar-free alternatives. Clinicians should prescribe sugar-free medicines and parents/cares should request them. Pharmacists should be encouraged to stock and recommend sugar-free alternatives.

^ Top of Page

Food Labels

Food Labels are packed with information. It is important to understand food labels so that you can make more informed choices about the food you buy and therefore eat more healthily.

People who don’t understand food labels are more likely to make bad choices and eat unhealthily than those who take the time while shopping or at home to have a look at what they are buying more closely. Food labels are there to give customers the information they need to know exactly what they are buying.

For those people that want to eat healthily, understanding what food labels are telling us is extremely important and is doesn’t have to be time consuming. Much of the food we now buy is processed and ready made, this saves us time in the kitchen however these foods can contain more fat, sugar and salt than you perhaps realise. Have a look at the nutritional information; this is an information panel usually on the back of a label which tells us the quantities of particular nutrients in the product, the information is usually given per 100g and per serving.

So what does it mean? The Food Standards Agency have produced some guidelines on what amounts they believe to be ‘HIGH’ and ‘LOW’ per 100g.

click on the pictures to view them


^ Top of Page

The Heartbeat Award

What is the Northamptonshire Heartbeat Award?

The Northamptonshire Heartbeat Award is a nationally accredited award achieved by caterers who show continued commitment to customers by providing healthier food choices in a healthier environment.

Why Choose Healthier Catering?

The UK has one of the highest rates of heart disease and the most rapidly increasing rates of obesity in Europe. Eating a well balanced, healtheir diet, inside and outside the home, will contribute towards better heart health and help to reduce the risk of ill health.

Eating out in an establishment with a Heartbeat Award will assist you in making healthy choices. In order to gain the award, caterers must adopt healthier food preparation methods and offer healthy options on the menu. Standards of hygiene also have to be maintained and the premises must be smoke free.

Why Good Standards of Hygiene?

Each year thousands of people become ill through poor food hygiene practices. Food poisoning can affect anyone at anytime ans is especially dangerous to the very young and elderly. It can not only spoil the pleasure of a special meal out but can have a lasting effect for days, weeks or even months.

Establishments holding a valild Heartbeat Award will have met the following nutritional criteria

  • When chips and/or fried rice are served, another starchy food alternative must be available i.e. jacket potato/boiled rice/pasta or bread (preferably wholemeal or whole wheat).
  • If a chip fryer is used, oils must be changed at least once a month (more frequently is desired, as heated unsaturated oils become saturated with frequent heating and cooling).
  • Frying must be replaced by lower fat cooking methods whenever possible, e.g. when cooking breakfasts sausages, bacon, tomatoes, and mushrooms must be either dry fried or grilled. Fried eggs should be fried in as little oil as possible and an alternative should be available i.e. boiled/scrambled/poached.
  • If chips are served always use thicker cuts i.e. 9/16 th. Avoid French fries and crinkle cut as they absorb more fat, having a greater surface area.
  • At least one choice of salad and/or vegetable should always be available, without dressings or butter added.
  • Fresh fruit/tinned fruit and/or low fat yoghurt should always be available as a dessert.
  • Reduced fat milk must be readily available and always used in cooking.
  • Unsaturated oils and fats must be used in cooking and food preparation.
  • At least one main dish of the day should not contain pastry, batter or creamy sauce (unless a lower fat method is used to make the sauce).
  • Excess fat must be drained off from meats before they are used in main preparation dishes.
  • A vegetarian dish must always be offered. If there is only one available then this should adhere to healthier cooking methods (not based around cheese or pastry).
  • Customers must have the option to add their own spread/butter at the table on items such as toast, jacket potatoes and vegetables.
  • If sandwiches are offered, wholemeal breads etc should be readily available if requested. Fillings should be available without mayonnaise or dressings. If these are used they must be low fat variety.
  • Oily fish should be promoted in recipes.
  • Children’s portions of a healthier option should be offered on the menu.

Please note these are general nutritional guidelines for the Northamptonshire Heartbeat Award. Additional criteria exist for:

  • Schools, including nurseries
  • Residential nursing and care homes

 Further information

If you require further information about establishments with the Heartbeat Award or are interested in nominating an establishment you feel deserves to know about this award please contact the Environmenal Health Department of your local District or Borough Council.

Borough Council Of Wellingborough 01933 231972

Corby Borough Council 01536 464052

Daventry District Council 01327 302530

East Northamptonshire Council 01832 742235

Kettering Borough Council 01536 534307

Northampton Borough Council 01604 837661

South Northamptonshire Council 01327 322281

^ Top of Page

 

Log In

User Name:


Password: