Critical Issues in Public Health Nutrition Leadership: Succession ...
Nutrition and Public Health
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Transcript of Nutrition and Public Health
NUTRITION AND PUBLIC HEALTH
Dr Julie FrierConsultant Public Health Plymouth City Council
Nutrition and Public Health
Food related problems and food safety issues that affect the health of the population
Inequalities Variations in opportunity for health through nutrition
Food supply Food security: Sustainability, quality, safety, climate Food Poverty: deprivation, affordability, availability and
accessibilityConsumption
Health problems related to the excessive intake of quantity of the habitual diet- energy dense, high fat, high sugar, high salt,
Health problems related to the inadequate quantity and quality of the habitual diet- low fibre, micronutrients
Health Consequences
Premature death 70,000 lives saved each year if population diet matched nutritional guidelines on fruit and vegetables, saturated fat, added sugar and salt intake. (Food Matters 2008)
MorbidityDental decayExcess weight / ObesityType II diabetesCardiovascular diseaseCancerIron deficient anaemiaPoor bone healthMental health and wellbeingFood poisoning / infection
Nutrition and Public Health
The purpose of public health in Plymouth is to “improve and
protect Plymouth’s health and wellbeing, and improve the
health of the poorest fastest.”
Key contribution will be access to good nutrition for all
Position in Plymouth
Health inequalities in Plymouth
Poverty & food poverty
10 million people and 3 million children live in poverty
11,700 children living in poverty in Plymouth Food Poverty can be defined as the inability
to access healthy affordable food whether due to lack of income, transport issues or lack of knowledge or skills around how to cook food.
In UK the poorer people are, the worst their diet
Plymouth Foodbank reporting a 40% increase in those receiving food (over 4,000 people)
Poverty and deprivation in PlymouthChild poverty distribution in Plymouth
Source: Her Majesty’s Revenues and Customs, 2009
Dental decay
Excess weight / obesity
Adults: Male adult obesity 22% Female adult obesity 24% Estimated that obesity rates will
double by 2050. (Plymouth interim report 2012)
Children: 4-5 years: 9.4% obese 10-11 years: 19.6% obese Trend for 10-11 years is upwards
Marked inequalities
Excess weight trends for children aged 4-5 years in Plymouth
Excess weight trends for children aged 10-11 years in Plymouth
Population diet deficiencies
Measure
Recommended Actual
Fruit / Vegetables 5 a day 31% adults at 4.1 portions11% boys at 3.0 portions8% girls at 2.8 portions
Saturated fat No more than 11% of food energy
12.7 % of food energy
Non Milk Extrinsic Sugars
No more than 11% of food energy
Above in all age groups and for 11-18 years was 15.3%
Non-starch polysaccharides
18g a day Population mean below this (13.3-13.8g)
Vitamins Reference Nutrient Intake Close to or above (not Vitamin D)(about 1 in 5 had 25-OHD concentration below lower threshold for Vitamin D adequacy
Vitamin A / riboflavin Reference Nutrient Intake 11-18 years 13% below for Vitamin A21% girls below for Riboflavin
Iron 5.6% of girls aged 11-18 years and 3.3% women aged 19-64 years had evidence of iron deficient anaemia
National Diet and Nutrition Survey
What influences these problems
Food related problems that affect the health: influences
Socio-economic, cultural and environmental factors that influence our living conditions: the food chain, accessibility to shops and outlets, housing situation- facilities to cook and eat, poverty, education approach and level
Social and community networks: food culture, social norms, informal learning: cooking & food skills
Individual lifestyle factors: knowledge and skills for cooking, individual taste and preference
Variation in these =Inequalities in opportunity for health through good nutrition
Solutions- multifaceted and everybody's business
Public health approach to the food systemAim: Affordable and nutritious food for all
Combat inequality in access to health through food Increase food security Reduce food poverty Ensure equity of access and availability for all especially the most
vulnerable Identify and remove barriers to healthy food
Strengthen food culture for health Increased available information food, diet and health Foster knowledge and skills of food and nutrition -Cooking skills,
growing skills and social value of food Focus on maternal and childhood nutritional health Promote healthy choices to combat chronic disease and obesity
Any questions…