Nutrition On behalf of Dr Charmaine Gauci
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Transcript of Nutrition On behalf of Dr Charmaine Gauci
Charlene Vassallo
Scientific Officer- Nutrition
On behalf of
Dr Charmaine Gauci- Director of HPDPD
18th February 2018
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Overweight and obesity in adults
(EHIS, 2008)
0.7% 2.4%
28.0%
44.7%
24.3%
2.6%
8.4%
40.0%
28.4%
20.6%
0%
5%
10%
15%
20%
25%
30%
35%
40%
45%
50%
<=18.00 18.01 - 20.00 20.01 - 25.00 25.01 - 30.00 >=30.01
BMI Group
Male Female
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Overweight and obesity in adolescents
(HBSC, 2010)
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Overweight and obesity in children
0 5 10 15 20 25 30
Boys
Girls
Boys
Girls
Boys
Girls
20
07
; 5
-6 y
ears
2
00
8;
6-7
yea
rs
20
10:
8-9
yea
rs
Obese %
O/W %
0
5,000,000
10,000,000
15,000,000
20,000,000
25,000,000
30,000,000
35,000,000
40,000,000
Attributable Cost 2008 (€)
Projected Attributable
Cost 2020 (€) if no change in obese rate
Projected Attributable
Cost 2020 (€) if 4.3% of obese shift to overweight
Projected Attributable
Cost 2020 (€) if 4.3% of obese shift to normal weight
CO
ST
S I
N E
UR
O
Scenario
Annual state health care costs attributable to overweight and obesity for 2008 and projected costs
for 2020
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Prevalent cases avoided by scenario 1 (1% obesity reduction)
scenario 2 (5% obesity reduction)
Cancers CHD & Stroke Osteoarthritis Diabetes Hypertension
Scenario 1 9 51 2 71 296
Scenario 2 59 225 11 344 997
0
500
1000
1500
2000
2500
Pr
ev
ale
nc
e c
as
es
av
oid
ed
Prevalence cases avoided in 2030 per 100 000 of the population by scenario 1 and 2 Malta
Food consumption
11y 13y 15y adults
Breakfast 55 43 45
Daily fruit 42 41 34 74
Daily vegetables
16 15 15 54
Daily soft drinks
44 44 49 21
Cereal/Rice /pasta
28% consumed cereals >3 per week
30% rice or pasta
Fish 51.8% 1-2days/week
Chicken 71.8% 1-2 days/week
Sugar 38% never consume sugar
Add salt with cooking
47%
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Objectives of FNAP
• To promote healthy nutrition as the basis for healthy behaviours for the population of Malta
• To increase the vegetable and fruit intake in the population of Malta
• To reduce salt intake in the Maltese population • To reduce the consumption of foods high in
saturated fats, trans fats and sugars • To halt and reverse the obesity trend in both
adults and children • To address inequalities in food accessibility
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Overarching and guiding principles
• Whole of government approach ▫ Trade and Marketing Policies ▫ Fiscal Policies ▫ Climate Change ▫ Agriculture and Fisheries ▫ Education ▫ Social security ▫ Waste management
• Focus on Equity • Life Course Approach • Strengthening Health Systems
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Whole of government approach • To develop a communication strategy for the Food
and Nutrition Action Plan engaging all stake holders.
• To engage with agriculture and fisheries on the promotion of, accessibility and affordability of fish, fruit and vegetables.
• To further consolidate current school initiatives ▫ promote and protect healthy diets ▫ Promote plain safe water ▫ Development of a concerted evidence-based School
Nutrition Programme.
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Working with stakeholders
• Product reformulation
▫ reduce salt, sugar, limit saturated fat and eliminate trans fatty acids
▫ resulting in health benefits in terms of reducing risk factors leading to noncommunicable diseases
• Partnerships with employers
▫ enhance workplace health promotion
▫ Enhance healthy food availability, accessibility and consumption
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Health systems
• To improve the capacity of the health systems to adequately address the health needs of the population in the area of nutrition:
▫ Enhanced training of health care professionals
▫ Referral of patients to the appropriate services
▫ Ensuring adequate numbers of registered nutrition / dieticians in both primary and secondary care
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Research and Surveillance • Develop a comprehensive system for surveillance and
monitoring of food consumption in order to inform on the evaluation of this action plan. ▫ COSI, HBSC, HIS, EHES, NFCS ▫ food composition knowledge of local food products.
• To evaluate and monitor the salt intake of the Maltese population. To evaluate and monitor the salt content of all local food products.
• To develop the capacity for research in the area of food and nutrition.
• To identify potential malnutrition within vulnerable groups
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Implementation and monitoring • To ensure that this action plan is monitored and
evaluated in order to ensure that actions within the different settings are achieved according to the timeframe set and within the allocated budget.
• To ensure coherence with
▫ Noncommunicable Disease Strategy (2010)
▫ Cancer Plan (2011)
▫ Healthy Weight for Life Strategy (2012)
▫ National Health Systems Strategy (2014)
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Priority areas for action • To increase the information about the food
nutrition.
• To promote plain water consumption in schools.
• To increase the number of mothers that exclusively breastfeed up to six months.
• To reduce the availability and intake of foods high in fat, sugar and salt in schools.
• To develop a comprehensive surveillance and monitoring system on food consumption.