healthy eating – Page 10 – The NEN

Don't get stuffed this Christmas!

‘Ensure the only thing that gets really stuffed is the turkey!’ – BDA

The average person in the UK could consume around 6,000 calories on Christmas day alone (as against the guideline daily amount of 2,000 calories for women and 2,500 calories for men)!

In addition, over the festive period – which seems to kick off earlier and earlier each year – the average person could easily consume an extra 500 calories per day, equating to a possible weight gain of around 5lb by the time January the first comes around, assuming your festivities kick off at the start of December.

The British Dietetic Association (BDA) is on hand to highlight some handy tips to ensure the only thing that gets really stuffed this Christmas is the turkey!

The BDA, founded in 1936, is the professional association for dietitians in Great Britain and Northern Ireland. It is the nation’s largest organisation of food and nutrition professionals with over 7,500 members. The BDA is also an active trade union.

Best laid plan … If you’re eating out, eat smaller meals beforehand and cut out treats. Open one box of chocolates at a time rather than having a whole collection on the go and put unopened boxes away out of sight (out of mind)!

Buffet stalking … Don’t bother to hover by the buffet table and if you do indulge, visit only once using a smaller dessert sized plate, avoiding the high sat fat offerings like sausage rolls and quiche, in favour of fruit, skinless chicken and veggie crudités.

Office offerings … Avoid the office communal chocolate/mince pies etc, take festive fruit like satsumas into work. Also, remember to avoid the January chocolate amnesty when everybody brings in their leftover chocolates because they want to pass on the lbs to you! Give the chocs to charity as raffle prizes and start a fruit club.

Store wars … Make a list and check it twice, when going to the shops, and stick to it. Avoid those aisles of temptation, or at least, don’t go completely OTT. If you want some healthier festive snacks, try plain popcorn, pretzels, and veggie crudités with a low fat dip.

Big birdie … Turkey is a great source of protein and a low fat meat option. Most of the fat that is present in a cooked turkey will be found in the skin. Why not take the skin off before you tuck in?

Perfect portions … Around a third of your dinner plate should be veggies. Cook for the shortest length of time possible in the smallest amount of water necessary to keep all the nutrients in. Use the veggie water for your gravy and any leftover veggies for a winter soup. These make a great contribution to your 5-a-day.

Options open… If you want to go that extra step, try dry roasting potatoes on a non-stick baking sheet or use an oil spray instead of smothering them in goose fat. You can also make your gravy using veggie stock instead of meat juices, accompanied by a fruit-based stuffing with bread sauce made with low fat milk.

Bottoms down … Those who like to partake in a drink or two, tend to drink more over the Christmas period. It’s easy to forget the calories in alcohol which can tot up. Try avoiding sweet cocktails and creamy liqueurs. Alternate your drink with a glass of water or other calorie free drinks and if you do enjoy a short with a mixer, stock up on low calorie mixers and unsweetened fruit juices and beware the home measures (you know who you are)!

Pie-eyed … The average mince pie can contain about 250 calories and that’s before it’s covered in cream or brandy butter. Remove the lid to cut calories.

Sian Porter, consultant dietitian and spokesperson for the BDA, said: “Christmas is, of course, a time for lots of fun and special foods. The aim is not to make people feel guilty about indulging this time of year, it’s merely to outline the amount of calories that can get consumed and share a few tips people may want to take up to temper their Christmas eating and drinking.

“This time of year, it is so easy to unwittingly consume a lot more calories than normal. Make plans to get yourself and the family active – dancing, shopping and post-meal walks all will help to burn off some calories.

“Have a Very Happy and Healthy Christmas.”

Good food for ALL: a taste of things to come?

Do we have the ingredients for a well-fed North Edinburgh?

That was the question posed at a conference organised by Pilton Community Health Project at West Pilton Neighbourhood Centre last week – and more than forty delegates replied: yes we have!

The event examined food poverty in Scotland – what it is and it’s impact on poorer communities – and what is being done to tackle the problem. The conference was also an opportunity to celebrate successes and to showcase good work, share ideas and discuss and develop a plan to bring to bring more resources to North Edinburgh to tackle food poverty in the area.

A broad spectrum of speakers helped fashion the discussion over the course of the day. Bill Gray of Community Food & Health (Scotland) set the food poverty context, Broomhouse Health Strategy Group’s Lucy Aitchison talked specifically about their health project and explained why it works well and Mary Anne Macleod of the Poverty Alliance gave a presentation on national best practice.

There was also an opportunity to ‘tour’ information stalls to find out what’s happening locally – the Granton Gardeners, Fresh Start and Edinburgh North West Foodbank were all on hand to offer advice and information, while Granton Improvement Society also had an information stall.

The event was all about information, ideas and discussions and all of these ingredients were present in abundance – look on the conference as an appetising starter … a taste of things to come, maybe?

A conference report is currently being produced and it’s hoped the Good Food for ALL conference will result in an agreed community manifesto to tackle food poverty in North Edinburgh.

Call for clarity on free school meals

The Scottish Government has welcomed progress being made across Scotland in preparation for the introduction of free school meals for all P1 – 3 pupils next month – but Green MSP Alison Johnstone says the policy must be supported with modern facilities.

The measure, which comes into effect on 5 January, is expected to benefit around 135,000 pupils across Scotland and will save families of every eligible child at least £330 a year.

Following agreement with COSLA, the Scottish Government is providing revenue funding of £70.5 million over two years to deliver the commitment, supported with additional capital funding for local government of £24.8 million to ensure demand is met.

The introduction of free school meals for all P1-3 pupils has been supported by campaigners against child poverty, including Child Poverty Action Group Scotland, Children in Scotland, One Parent Families Scotland, the Church of Scotland and trade unions.

Last week Learning Minister Dr Alasdair Allan welcomed the hard work that has been ongoing across Scotland to prepare for the increased demand in schools. He said: “School lunches are hugely important in supporting a pupil’s ability to learn and January 5, 2015 marks the beginning of a new era in Scottish education.

“This Government is proud to be implementing free school meals for all P1-3 pupils. Delivering a saving of at least £330 a year for eligible families is just one aspect of this Government’s work to tackle the scourge of child poverty in Scotland.

“Free school meals will also play an important role in improving attainment in schools, through offering children healthy and nutritious lunches that will help them achieve their best in class.

“It’s never too early for children to start learning about the benefits of healthy eating and free school meals, in addition to learning through Curriculum for Excellence, will play a big role in helping to deliver that message.

“The implementation of free school meals for P1-3 comes in addition to a range of legislation and policies that have been developed by the Scottish Government over the past decade to ensure that our children and young people are offered balanced and nutritious meals at all stages of their school life. Most recently, the Better Eating, Better Learning guidance sets the agenda for the coming decade to drive further improvements to both school food and food education.

“I have been impressed with the work that local authorities are doing to prepare. I encourage everyone with an interest to make sure they are up to date with the new arrangements.

“The Scottish Government has worked very closely with COSLA and local authorities throughout this process and I look forward to January 5, when we will see this very positive measure coming into effect.”

Positive progress indeed, but Green MSP Alison Johnstone is calling for more details of how the policy will work in practice.

Earlier this year Freedom of Information requests by Ms Johnstone, the Scottish Greens’ education spokesperson and MSP for Lothian, revealed that many local authorities had no school kitchens and dining facilities already at capacity.

She said: “Free school meals is a sound policy but it must be matched with modern facilities. We know that many local authorities are struggling to cope as it is, so I want to hear in detail how well they have been supported in preparing for this welcome initiative.

“We have a great opportunity to improve our supply chains and invest in the skills of the catering workforce. The Scottish Government should be ready to find the funds necessary to make the most of this opportunity.”

Reminder: Good Food for ALL tomorrow!

Pilton Community Health Project’s Good Food For ALL event is tomorrow at West Pilton Neighbourhood Centre from 9.30 – 2.30. Don’t miss it!

PCHP_FOODPOV_EVENT_WEB_0

Good Food for ALL

Care about food and healthy eating? Pilton Community Health Project is organising an event you won’t want to miss:

To book your place, email admin@pchp.org.uk

Top chef inspires city’s school cooks

Top Edinburgh chef and restaurateur Mark Greenaway took time away from cooking award-winning food to encourage the city’s school cooks to use and experiment more with fresh, seasonal and Scottish produce last week.
He was speaking at a Food for Life seminar in the City Chambers, organised by the City of Edinburgh Council and Food for Life Scotland, to launch the latest school menu – developed to meet the Soil Association’s Bronze Food for Life Catering Mark standards.

With the help of Food for Life Scotland, all Edinburgh schools are working towards the bronze standard, ensuring that more meals are freshly prepared using seasonal produce.

Achieving the prestigious award will make Edinburgh the first Scottish Local Authority to serve Catering Mark awarded meals in all school levels.

Mark was joined by Environment Convener Councillor Lesley Hinds to commend all those involved in the Council’s bid, and to celebrate the important work that school cooks do in helping to nurture and nourish the capital’s school pupils.

Cllr Lesley Hinds said: “I’m sure Mark’s input, together with implementation of the Food for Life Catering Mark will help our school caterers build on the great work they already do in our schools using fresh, seasonal and Scottish produce. As a Council we have a strong commitment to sustainability and to providing fresh nourishing and locally sourced food across our facilities.

“Currie Community High School and Buckstone Primary School already have the bronze award and we need to keep up the momentum to achieve our goal of Edinburgh being the first local authority in Scotland to achieve this across the whole school sector.”

Mark said: “It was fantastic to see so many of the city’s school cooks in one place, sharing their experience of cooking and hearing about the changes being made to the menus which will allow them to serve more fresh and seasonal produce in Edinburgh’s schools. I think Food for Life Scotland has the potential to make a significant difference to food culture in schools and beyond, which will benefit all of us over time.”

Food for Life Scotland is working closely with City of Edinburgh Council as part of the Edinburgh Food for Life Partnership, a partnership between the City of Edinburgh Council, the University of Edinburgh and NHS Lothian which aims to embed a culture of real food change across the capital.

Three City of Edinburgh Council care homes already have the Bronze award – Clovenstone House, Marionville Court and Ferrylee.

Picture: Chef Mark Greenaway is joined by school cooks (left to right): Michelle Johnston (Ferryhill Primary), Julie Young (Currie Community High School), Jackie Montgomery (Dean Park Primary) and Lorna McKenna (Liberton High School).

Creative cookery on a budget at Craigie

We have a great cookery course at Craigroyston Community High School – the focus is on inexpensive, nutritious cooking for families – using only own brand items – and they make really delicious rissottos, thai curries and other tasty dishes all for a weeny weeny amount of money.

The course is free but we do ask for a £1.50 fee to pay each week towards ingredients. The idea is that participants come with containers and take away a substantial meal for a family of four – if there are more in the family, I am sure there would be enough food!

The tutor is very friendly, patient and helpful and very enthusiastic about cooking. If people can get here they will really enjoy and benefit from the class – and be assured of a good dinner on Wednesday nights!

Unfortunately we do not have a creche.

Craigroyston Community High School is on good bus routes – along Ferry Road or the 27 which comes down Pennywell Road.

If you would like to enrol, it can be done anytime online by clicking onto www.joininedinburgh.org and use the search box – put in Craigroyston Cook – and then just go through as with any online purchase, or you could telephone the school on 477 7801 to book.

The new cookery class starts on Wednesday 24 September, 6 – 7.30pm

The Joininedinburgh site has information about all the other classes all round the city as well – take a look, there are lots of new things to try!

Fiona Henderson, Craigroyston Community High School

Edible Edinburgh food plan served up in Muirhouse

Local growers, food groups, community gardeners and volunteers fashioned up a feast to celebrate the unveiling of the Edible Edinburgh Sustainable Food City Plan at Muirhouse Community Shop on Pennywell Road yesterday.

Developed in consultation with the public, the food plan aims to motivate Edinburgh to develop a healthy and sustainable approach to food, one which will bring social, economic and environmental benefits to the whole community – latest figures show that over two thirds of people across the Lothians eat less than the recommended five portions of fruit and veg a day.

The six-year plan is based on feedback from the public and outlines six distinct themes which need to be addressed in order to achieve its vision of Edinburgh as a sustainable food city. These are: Health and wellbeing, Land use, Environment, Buying food, Economy and Cultural change.

A series of actions have been set out within each theme in order to work towards key outcomes, including more fresh and healthy food eaten, fewer people living in food poverty, the protection of our natural environment and a thriving local food economy.

Efforts will be coordinated by Edible Edinburgh, a cross-sector steering group from the public, private and third sectors, including City of Edinburgh Council and NHS Lothian.

City of Edinburgh Council’s Environment Convener, Councillor Lesley Hinds, who chairs the Edible Edinburgh steering group, welcomed the launch of the plan.

She said: “We are proud to be launching this plan in collaboration with our partners, who have worked with the public to ensure our vision and targets are realistic and relevant for achieving a sustainable food city for all.

“Food is central for everyone in Edinburgh, and there are a great many groups who work tirelessly towards a greener, fairer and healthier city. By building on their efforts we are determined to expand this enthusiasm to residents across the capital.”

Dr Margaret Douglas, consultant in public health medicine with NHS Lothian, added: “Edible Edinburgh’s vision is of ‘a city where good food is available for all.’ Healthy affordable food is essential for good health but for too many this is not yet a reality. Projects like Pilton Community Gardeners are showing the way by involving local people in growing healthy food and improving the local environment.

“We need change at many levels if the causes of diet-related ill health are to be tackled. Partnerships like Edible Edinburgh can help coordinate public, private, voluntary and community sector action to push for a fairer food city.”

Iain Stewart, Chief Executive of Edinburgh Community Food, said: “Community food groups play a vital role in addressing inequalities by getting local people involved in making good food available locally. At Edinburgh Community Food we support this effort by providing food and health promotion sessions and supplying food projects throughout the city with a range of healthy affordable food products.”

Big Kitchen food idea grows in Pilton

Wednesday follow up meeting to tackle local food poverty

Pilton Central Association recently held a very successful community meeting to discuss our response to the horrific figures on food poverty released by the Scottish Government, church groups, the Trussel Trust and the Red Cross.

The initiative of creating what has become known as the Big Kitchen restaurant/ cafe and the distribution system of food on sufficient scale to local people was endorsed. Over 40 representatives of local people, community gardeners, food banks, community centre representatives, Councillors and others agreed to pursue and make this a reality.

An open follow up meeting will take place

tomorrow at 1pm West Pilton Neighbourhood Centre

to discuss the location of such a kitchen, it’s funding and the building of a community garden that would supply the Big Kitchen with fresh produce. All welcome.
Willie Black

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