nutrition – The NEN – North Edinburgh News

Free Food! Cooking with Emma at Drylaw Neighbourhood Centre

Would you like to learn how to cook some new recipes and learn about food, nutrition and looking after your oral health? Sign up for our new cooking course at Drylaw Neighbourhood Centre in partnership with LINKnet Mentoring.

We will be delivering a FREE 6 week course starting Thursday 2nd February from 1pm to 3pm. Come and join us for some fun activities, food and meet new people!

If you would like to know more or to sign up, please contact Emma at emma.hamill@edinburghcommunityfood.org.uk, 0131 467 7326 or sign up online at https://forms.office.com/pages/responsepage.aspx…

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Healthy Heart Tip: Nutrition and Menopause

Heart Research UK Healthy Heart Tip, written by the Health Promotion and Education Team at Heart Research UK

Healthy Heart Tip: Nutrition and Menopause

The menopause is a natural time in a woman’s life usually occurring between the ages of 45-55 and can last a few months to several years. During this time changes in hormone levels result in the stopping of menstruation. Women may also experience a variety of other symptoms such as weight gain, hot flushes, night sweats and poor concentration. Here we outline some nutrition and lifestyle ideas to support you during this phase of life.

Prioritise calcium rich foods

Loss of calcium from the bones is accelerated during menopause, due to the reduction in the hormone oestrogen. Calcium is a mineral associated with healthy bones and teeth. Aim to eat two to three portions of calcium rich foods daily to support your bones and protect against osteoporosis. Examples include low-fat milk and yoghurt, fortified plant-based milks, cheese, kale and small fish (including the bones).

Spend time outdoors

Vitamin D is also important for bone health. Getting outside in sunlight for 20 minutes daily between the months of April and October will provide you with lots of vitamin D. If you don’t spend very much time outdoors and are rarely exposed to the sun, speak to your GP about a supplement.

Consume heart-healthy fats

Your risk of cardiovascular disease increases as a result of the menopause, again due to lower levels of oestrogen. Support your cardiovascular system by consuming heart-healthy fats from unsalted nuts and seeds, olive oil, avocado and oily fish such as salmon, sardines, mackerel and trout.

The menopause can be an emotional time for some women, as changes in hormones can result in mood changes. Remember to be kind to yourself and get plenty of rest. Doing relaxing activities like walking in nature can be helpful to ease stress.

Try to maintain the recommended 150 minutes of physical activity per week by doing something you enjoy such as swimming, cycling or dancing.

For more tips on how to stay healthy, sign up for our weekly healthy tips at www.heartresearch.org.uk/healthy-tips.

To help keep your heart healthy, why not try out some of our Healthy Heart recipes from our website: https://heartresearch.org.uk/heart-research-uk-recipes-2/.

Or have a look through our Healthy Heart cookbook filled with recipes from top chefs, celebrities and food bloggers:

https://heartresearch.org.uk/heart-research-uk-cookbook/.

Queen’s leads consortium to better understand link between healthy living and dementia

Can a healthy lifestyle combat undernutrition and dementia?

The PROMED-COG (PROtein enriched MEDiterranean diet to combat undernutrition and promote healthy neuroCOGnitive ageing) Consortium brings together unique expertise to better understand how the balance between diet and physical activity could reverse undernutrition during ageing and, ultimately, prevent dementia.

The research led by Queen’s University Belfast will provide new and critical insight into the role of undernutrition in cognitive health. It will explore how diet and exercise can work to combat undernutrition and the effect of factors – such as age, gender, and genetics -on the risk of dementia in older age.

One in ten adults aged 60 years+ are undernourished, which means that they have low levels of proteins, calories, vitamins, and minerals caused by reduced food intake or because the body does not process food properly.

Undernutrition has a negative impact on the health of older people as it leads to weight loss and increases the risk of dementia in later life.

PROMED-COG project co-ordinator, Dr Claire McEvoy from the Centre for Public Health at Queen’s University Belfast, said: “Weight loss increases the risk of dementia by up to 40% but occurs a decade or more before the symptoms of memory loss become apparent.

“This gives us an opportunity to intervene early with preventative strategies to counteract undernutrition and, potentially, the onset of cognitive impairment.”

Dementia is a major health priority. It already affects around seven million people in Europe, a figure set to double by 2030, with socioeconomic costs rising to over €250 billion.

While factors, such as age and genetics, influence the onset of dementia and cannot be changed, some lifestyle changes could make a difference. PROMED-COG will use existing datasets in Italy to study the links between undernutrition, cognitive decline, and dementia.

The project will also test the effect of adopting a diet and exercise intervention over six months on undernutrition and cognition in older adults living in Northern Ireland. This will inform the recommendations developed to slow down cognitive decline and prevent dementia in older European citizens.

Dr McEvoy added: “Dementia is a huge problem affecting our ageing population. There is a significant lack of research in this area and this new grant will bring together a range of European experts to develop evidence-based recommendations for the prevention of undernutrition and cognitive impairment during ageing.

“This will not only prolong the period of life spent in good health but will also reduce the societal and economic burden of dementia.”

The European Horizon 2020 Joint Programming Initiative “A Healthy Diet for a Healthy Life”, and ERA-NET Cofund ERA-HDHL (GA N° 696295) has awarded a grant of over 680,000 euros to the PROMED-COG consortium. Led by Queen’s University Belfast, the Consortium includes The National Research Council Italy, The University of Padova, University College Dublin, Wageningen University, and The Friedrich-Alexander-Universität Erlangen-Nürnberg.

Nutritional support for young children in Scotland

Scottish Milk and Healthy Snack Scheme launched

A scheme to provide children in eligible pre-school settings with milk and a portion of fruit or vegetables launched yesterday (1 August). The Scottish Milk and Healthy Snack Scheme replaces the UK Nursery Milk Scheme, making more healthy produce available for more children.

All pre-schoolers who spend two hours or more a day in eligible childcare settings registered with the scheme will be entitled to a serving of fresh milk.

Unlike the UK scheme, a piece of fruit or portion of vegetables will also be offered and children who cannot drink cow’s milk for medical, ethical or religious reasons will be offered a specified non-dairy alternative.

More than 3,000 childcare settings and over 116,000 children are already signed up to the new scheme and it is anticipated that more will register to benefit in year one. The Scottish Government is expected to provide around £9 million to £12 million funding to local authorities, depending on uptake, to administer the scheme in the first year.

Eligible settings who register will receive up-front payments via their local authority.

Children’s Minister Clare Haughey said: “We know that diet impacts on children’s health and their ability to learn. This scheme not only provides eligible pre-school children in Scotland with access to excellent sources of nutrition but we hope it will set up healthy eating habits for life.

“With this expanded and improved offer, the Scottish Government has gone further than the UK scheme. Working in partnership with COSLA and other key partners, we are investing in children’s outcomes, providing increased money up-front, and offering a wider range of healthy produce while supporting our vital Scottish food and drink sector.”

COSLA Children and Young People Spokesperson Councillor Stephen McCabe said: “The provision of milk and healthy snacks to children is an important part of ensuring that they can get the best from their learning and contributes to their overall health and wellbeing.

“The scheme will provide for children at a crucial stage in their development and we have worked in partnership to ensure that as many children as possible benefit.”

Find your balance – get portion wise!

The British Nutrition Foundation (BNF) has launched a practical guide to portion sizes: Find Your Balance, to help us understand not just which foods to eat, but how often and in what quantities, in order to maintain a healthy weight and have a balanced diet. Continue reading Find your balance – get portion wise!

Minister chooses North Edinburgh to launch health initiative

National healthy eating campaign launched at Pilton Community Health Project

The Scottish Government launched a new healthy eating initiative at Pilton Community Health Project on Boswall Parkway this morning. The ‘Eat Better Feel Better’ campaign will help Scotland’s families make simple changes to the way they shop, cook and eat.

Home cooking in Scotland is declining, according to a new survey commissioned by the Scottish Government, which shows that more families are turning to convenience foods and takeaways due to the pressures of family life.

The research accompanies a new campaign from the Scottish Government which was launched today to inspire and support families with practical tips, advice and tools to help them make simple, quick and cheap changes to how they shop, cook and eat.

The research shows that less than half of Scotland’s mums (47 per cent) consider themselves as very capable cooks and are happy to cook a meal using fresh or frozen ingredients, without the use of a recipe. However, more than a third of families (35 per cent) are eating takeaway food at least once a week and around one third of families (32 per cent) are eating ready meals at least three times a week.

Kirsty Day (left) with Public Health Minister Maureen Watt

Public Health Minister Maureen Watt launched the Eat Better Feel Better campaign at Pilton Community Health Project (PCHP) – the first community health project in Scotland – which supports local people to eat more healthily through cooking skills, budgeting and meal planning.

PCHP’s Food team works with volunteers and local partners to help local people develop their understanding and knowledge to eat well on a budget, including cooking skills, budgeting, meal planning and wider food issues.

It does this by running cooking sessions, lots of ‘cook and taste’ sessions in the community, delivering ‘bite size’ sessions on eating well and much more. People can also get involved by joining one of the groups, becoming a volunteer or attending Food for Thought Forum meetings.

For many mums, the reluctance to cook from scratch is down to a number of obstacles which they see as prohibitive to making healthier meals for their families. Four in ten (42 per cent) think that it costs too much money to shop for and cook healthier family meals, a third (33 per cent) think that it takes too much time, around the same number (31 per cent) say that they’re too busy. A quarter (24 per cent) say that their kids are too fussy.

Speaking at the launch Ms Watt said: “For many families across Scotland, buying, cooking and eating healthy food can be a real challenge. However, there are many quick and cheap changes that we can make which can lead to significant improvements in our daily diets. From dealing with fussy eaters and shopping on a budget to planning your meals and finding time to cook, Eat Better Feel Better aims to address the various challenges faced by families by providing lots of practical hints, tips and recipes to help families eat more healthily.

“We know that helping children to eat healthier from a young age can help them avoid major illnesses later in life. That’s why we’re working together with retailers and community groups from across the country in getting behind Scotland’s families – to provide the support, encouragement and advice which will help them eat better and ultimately feel better.”

Anita Aggarwal, Community Development Manager at Pilton Community Health Project, said: “It’s great to have a Scottish Government campaign that complements and supports the work that community food and health projects like us are already doing. Pilton has a wealth of local community food projects that link together through the Food for Thought Forum. Because of the dedication and skills of these local residents and agencies, eating well in the area is easier. This campaign should help all these groups reach more local residents.”

PCHP also gives the local community access to food related training courses to develop their skills, and can now support others to deliver quick and easy healthy eating sessions using a new nutrition toolkit:

http://pchp.org.uk/projects/food

Through PCHP’s work, local people tell them that although they do want to eat better, the barriers they face can make it difficult. Often people who attend the cooking groups lack basic equipment like cookers and fridges. Budgets are tight; we find that while locals are good at making small amounts of money go a long way, this often means they cannot afford healthier food options, or the fuel to cook them.

At their December ‘Good Food for All’ event local people told PCHP that low income is the most significant barrier to eating healthily. Austerity measures, increasingly insecure employment and low wages (below Living Wage) mean that increasing numbers are resorting to food banks. The Poverty Alliance told PCHP about the shame people feel when they need to use food banks. While local food projects are working hard to support people with their cooking and budgeting skills, these financial barriers also need to be tackled at a policy level.

Kirsty Day, a 21 year-old student from Edinburgh and a mum of one, was a big fast food fan but following the birth of her son Kelvin almost three years ago, she decided that she didn’t want him to be brought up with bad food habits and leading an unhealthy lifestyle. She was put in touch with Pilton Community Health Project.

Kirsty said: “I was eating a typical student diet, but as a mum I wanted to be able to set a good example for my son. The changes in my lifestyle over the past two years have been huge. I’m happier, I feel less tired and have more energy, and Kelvin is happier too.

“With my new knowledge of food and the cooking skills I have learned, I find it really easy to make healthy meals with fresh ingredients now. Over the course of the week it’s affordable to eat and cook with fresh ingredients instead of pre-packed products and it definitely feels better eating fresh food. Some of my dishes actually work out cheaper than buying ready meal equivalents. I definitely feel better by eating better.”

Eat Better Feel Better will be working alongside supermarkets and the convenience sector, as well as stakeholders and community groups from across Scotland’s food and health industry, to provide ongoing support for families. From practical cooking classes at community groups to special offers on healthy ingredients in-store, the campaign will aim to provide advice and practical help in places and at times which suit them.

A new website – eatbetterfeelbetter.co.uk – provides recipes, tips from parents and healthier offers available from Scotland’s food retailers. The site will also host a series of cook-along videos to provide practical, easy to follow guides to cooking healthier family favourites such as spaghetti Bolognese, home-made burgers and chicken curry.

A key strand of the campaign will be directing families across Scotland towards local events and support in their community, such as that provided by Pilton Community Health Project.

The campaign contributes to the Scottish Government’s food and drink policy and aspiration for Scotland to become a Good Food Nation, a nation where it is second nature to serve, sell and eat fresh, healthy food.

It is also part of a co-ordinated Scottish Government programme of measures to support healthier choices in Scotland, including the Supporting Healthy Choices Voluntary Framework, launched in 2013, which sets out specific voluntary action for the food industry, including retailers, manufacturers, caterers and the public sector to support healthier diets in Scotland.

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

A happy New Year for hospital food?

New hospital food guidelines to be published in January

Improved standards for hospital nutrition and catering are to be introduced, and the Scottish Government will consult on making them legally binding, Health Secretary Alex Neal has announced. The improvements are part of a package of measures being introduced to build on the progress already made to improve standards of nutritional care in Scottish hospitals.

The measures announced yesterday are:

• Improved nutrition and catering standards introduced in the new year, supported by increased inspections of hospital meals
• A consultation to determine whether nutritional standards in hospitals should be placed on a statutory footing
• A further £300,000 will be invested to help boards to improve nutritional care

Scotland was the first country in the UK to introduce national standards for food, fluid and nutrition in hospitals. Since 2008 more than £1.75 million has been invested to improve standards of nutritional care, including supporting nutritional champions, malnutrition screening of all patients when they are admitted to hospital, and the introduction of protected mealtimes to ensure patients get the help they need to eat.

Continuing improvements to hospital food are part of the Scottish Government’s 2025 vision to make Scotland a Good Food Nation.

Health Secretary Alex Neil said: “Scotland has led the way in the UK when it comes to developing and monitoring standards for nutritional care and catering in hospitals. We already have rigorous standards in place, and clear guidance about how these standards can be met. Catering teams, dieticians, specialist consultants and nursing staff are doing great work to ensure that patients are getting nutritious and balanced diets in hospital.

“We have made great progress, but I recognise that there is always more that can be done to drive up standards.

“We have been working on these new guidelines for some time as part of an ongoing review of nutritional standards. This is part of a package of measures that will help to ensure that hospital food continues to improve, that NHS boards have the appropriate amount of support and advice that they need to deliver these improvements and that we have an even stronger inspection process.”

As part of the new standards, there will be a move away from self reporting, whereby hospital boards submit evidence about how their meals meet nutritional guidelines

Full details of the new guidelines will be published in January, and, if agreed, Scotland would be the first country in the UK to place nutritional standards in hospital food on a statutory footing.

Alison Johnstone, Green MSP for Lothian and health spokesperson for the Scottish Greens, has welcomed the proposals. She said: “It’s good to see the Scottish Government waking up to this important issue. I would encourage every health board to listen carefully to the feedback from patients and relatives to help improve hospital meals.

“I await with interest the new guidelines, and I urge ministers to raise their ambitions for the quality of food served in our hospitals. We should take this opportunity to focus on using more local and fresh ingredients, and we should continually involve patients in a review of the menus.”

Horsemeat traces found in local school kitchens

Traces of horsemeat have been found in food supplied to six city schools including Craigroyston, Pirniehall, St David’s and Forthview, the city council has confirmed.

Tests carried out on a batch of frozen mince in February found that the meat contained between 1% and 5% horsemeat. The sample was taken from the shared kitchen of Pirniehall and St David’s, and the same batch was also supplied to Forthview, Craigroyston, Oxgangs and Braidburn primary schools.

A letter from Mike Rosendale, Head of Schools and Community Services, has been sent to parents of pupils at each of the six schools, advising them of the test results and reassuring them that there is “no risk to health from consuming horsemeat”.

Councillor Cathy Fullerton (pictured below), the council’s vice convener of education, said: “It’s very important to emphasise that there is no risk whatsoever to people’s health from consuming horsemeat, but obviously we all want to be certain that we know exactly what we are eating. This is why the council chose to seek extra assurance that our external suppliers were not providing any products containing horsemeat by carrying out our own testing.

“Parents can be reassured that we have taken absolutely the correct course of action in immediately making sure there is none of this frozen mince remaining in school kitchens. We have written to all parents in the six schools to let them know about this and will be happy to discuss any further queries they may have.”

Food at all six of the schools is procured by the PPP contractor, who sourced the frozen mince from catering firm 3663. 3663 recalled all batches of this product on 8 March.

The council has been carrying out tests on meat products supplied to schools, residential homes and other local authority establishments since 14 February under the direction of the Food Standards Agency as part of their UK-wide authenticity survey. Eighty-five meat product samples have been taken from council catering establishments to date and to date all except one have tested negative for the presence of horsemeat. The results have been reported to the Food Standards Agency.

Alison Johnstone, Green MSP for Lothian and food spokesperson for the Scottish Greens, says the confirmation is further proof that we need to rethink our approach to food. She said: “This latest revelation will be a great worry for parents and it proves we need greater investment and increased traceability in our publicly-procured meals. The council’s website claims that it uses local suppliers for meat so it is extremely important we are told what has gone wrong.

“I have real concerns about the way our schools have moved away from real meals cooked in proper kitchens to ready meals heated up in microwaves. It’s also hard to have confidence when the many of our schools are supplied by massive companies who describe themselves as strategic outsourcing providers rather than caterers, and whose main motive is profit. This isn’t exactly suprising as public procurement favours cheaper bids.

”In recent months in parliament I have highlighted the Soil Association’s Food for Life programme which currently ensures one in ten schools in Scotland has confidence about where its food comes from. I again urge ministers to increase their support for the scheme and encourage local authorities to adopt it.”