Michelle Berriedale-Johnson. What next on the horizon for FreeFrom
|
|
- Emmeline Henderson
- 5 years ago
- Views:
Transcription
1 Michelle Berriedale-Johnson What next on the horizon for FreeFrom
2 So, who currently eats freefrom food? The medically diagnosed Genuine food allergy sufferers (max 5% adult population, 7 8% in children) Coeliacs & those who are gluten intolerant (1 in 100 now thought to be coeliac but no one knows how many may be gluten intolerant to some degree.)
3 The medically diagnosed Those suffering from Irritable Bowel syndrome and other health conditions In the UK up to 50% of the population suffer from IBS at some point in their lives and elimination of wheat & dairy is the most common and effective treatment Crohn s Disease, ulcerative colitis, arthritis, migraine etc Behavioural & mental health conditions NHS mental health costs now exceed cancer & heart conditions combined. Dietary manipulation is a cheap & increasingly successful approach.
4 Who else eats freefrom food? Self diagnosed food intolerants Those suffering from low level health problems estimated at 7% of UK population* digestive disorders, bloating, headache, fatigue etc self-diagnose as being gluten or dairy intolerant. * Mintel 2014
5 Who else eats freefrom food? The life-stylers Those who believe that freefrom food is healthier, less processed, less polluted, more environmentally friendly, more ethically acceptable and therefore choose to eat freefrom. Estimated at 8%* of UK population. * Mintel 2014
6 A few very rough totals. 5% allergic 5 10% (?) gluten sensitive 20% (?) other health conditions, digestive, immune related, mental health 7% self diagnosed intolerants 8% choosing to buy freefrom Right now 50% of the population are a potential market for freefrom food!!!
7 How well are they provided for? Availability still quite postcode dependent but It is now relatively easy for those who either need or choose to eat freefrom to do so, moreover The quality of freefrom foods has improved dramatically to the point that the freefrom alternative is often as good, if not better, than the non-ff original Both aspects specially important for those who do not need to eat freefrom and who are therefore much more likely to stick with freefrom if it is relatively easy and enjoyable to do so.
8 Regulations how important are they for the growth of the sector? Allergy has always been covered under general food law: Food Safety Act 1990 Food Safety Regulations 1995 Consumer Protection Act 1987 e.g. A purveyor of food must be able to give accurate information about their food to a customer who asks, and could be seen as selling a defective products if accurate information, including information about allergens, was not provided. However, that information could be to say that they do not know what allergens are in their foods.
9 New regulations as from December 2014 For the retail sector, the new regulations have only refined what was already there. For food service they have dramatically changed the landscape more anon Far more important for the growth of the sector were the gluten free regulations which came into effect in 2012 establishing a threshold of 20 parts of gluten per million as a safe level for manufacturers to work to, below which coeliacs would not react.
10 Other allergens Action Levels There has been a massive European research project over last 10 years to establish similar thresholds for other allergens dairy, nuts, soya, celery etc Will establishing levels thresholds for other allergens have as dramatic effect on dairy/nut/soya etc free foods and the establishment of the 20ppm for gluten had gluten free foods?
11 So what else is holding freefrom back? 1. Poor distribution The desire to eat freefrom is there but the product is all too often not. 2. Price A small price premium up to 10 or even 15% is seen as acceptable; % simply is not! 3. Nutritional profile To genuinely improve the health of those who need it and to keep the lifestyle freefrom-ers on board. Freefrom needs to deliver the health benefits that they are looking for. All too often it does not.
12 The future Developing existing markets
13 The life-stylers & self diagnosed Bringing freefrom food into the wider market place could dramatically increase take up: Into the main aisles in supermarkets Into non-foodie/health conscious environments county shows, football matches, motorway service stations The healthfood and vegetarian communities
14 Food service & eating out The freefrom food market in food service is potentially huge and is just being opened up by the new regulations. Great opportunities for: manufacturers of ready made freefrom foods chefs and caterers to develop their own offer
15 Family catering Number of families with at least one member on some sort of restricted diet growing. Provided freefrom versions of normal foods (pastas, breads, breakfast cereals etc) are as good as, and are not much more expensive than, normal foods whole family will eat freefrom.
16 Food to go Increasingly we eat on the move. If freefrom can increase the volume, quality and distribution of freefrom food to go, it will tap into a lucrative market.
17 The future Extending the market
18 Health conditions that require a restricted diet continue to rise fast Food allergy/intolerance Coeliac disease/gluten sensitivity Irritable Bowel syndrome, related digestive and other disorders FreeFrom needs to fulfill all their needs so they do not need to look further afield
19 Other ingredients implicated in health Sugar salt Omega 6 fats Sugar particularly relevant in obesity more anon Salt already to some extent addressed in the UK but still a cardiovascular issue Bad fats not saturated but excess proinflammatory Omega 6 fatty acids from seeds
20 Obesity & Diabetes FreeFrom foods especially gluten-free already seen as helpful in weight control. If freefrom can develop this aspect will massively expand its potential market.
21 World wide Europe and North America the first to develop the medical problems that require free from foods and to create freefrom foods But Allergy, coeliac disease/gluten sensitivity, diabetes and obesity all rapidly growing problems in India, Middle East, China, Africa and South America.
22 Michelle Berriedale-Johnson
Understanding the FreeFrom consumer. Louise Vacher, Consulting Director, YouGov
Understanding the FreeFrom consumer Louise Vacher, Consulting Director, YouGov Methodology 15-minute online survey conducted among YouGov panellists. Fieldwork was undertaken in August 2015. Research was
More informationUnit code: K/601/1782 QCF level: 5 Credit value: 15
Unit 32: Nutrition and Diet Unit code: K/601/1782 QCF level: 5 Credit value: 15 Aim This unit will enable learners to understand nutrition and diet with particular reference to hospitality management,
More informationThe FreeFrom consumer. September 2016
The FreeFrom consumer September 2016 Method 15 minute online survey conducted among YouGov panellists. Fieldwork was undertaken in August 2016. Research was conducted among a nationally representative
More informationSam Slover Co-Founder & CEO, Sage Project
Case Study: Consumers Are Doing It for Themselves Sam Slover Co-Founder & CEO, Sage Project 2018 GS1 US All Rights Reserved CONSUMER-FIRST FOOD DATA: Consumers are doing it for themselves WHO WE ARE We
More informationConsumer attitudes to free from foods The case of gluten free and dairy free
Consumer attitudes to free from foods The case of gluten free and dairy free Sinead Golley Behavioural Scientist 29 May 2018 HEALTH & BIOSECURITY Attitudinal Drivers of Food Choice Attitudes towards foods
More informationSorbitol (artificial sweetener) can be used instead of sucrose and glucose
Specific Nutritional Requirements Diabetes If you have diabetes your body: Cannot make or use insulin properly. (insulin is a hormone produced by the pancreas) This leads to high blood glucose levels Healthy
More informationProfessional Diploma. in Nutrition. Module 1. Lesson 8: Specialised Diets EQF Level 5. Professional Diploma
Professional Diploma in Nutrition Module 1 Lesson 8: Specialised Diets EQF Level 5 Professional Diploma From Farm to Fork Farm Consumer Food and Beverage Manufacturers Wholesalers, Transport, Warehousing
More informationDiet, Nutrition and Inflammatory
Diet, Nutrition and Inflammatory Bowel Disease Sumner Brooks, MPH, RDN, LD March 11, 2017 Objectives Identify factors that may alter nutritional status in IBD Understand the role of diet and nutrition
More informationProbiotics Market Size, Share, Analysis, Growth, Trends, Outlook and Forecasts to 2024 Hexa Research
Probiotics Market Size, Share, Analysis, Growth, Trends, Outlook and Forecasts to Hexa Research The global probiotics market size was valued at USD 38.32 billion in 2016. Increasing prevalence of Irritable
More informationFood Labels: Becoming a Healthier Educated Consumer
Food Labels: Becoming a Healthier Educated Consumer Steven Rudner, BS Nutrition & Dietetics Dietetic Intern, Sodexo Allentown www.dieteticintern.com www.sodexo.com Reading and understanding food labels
More informationWill Free From Take Over The World?
Will Free From Take Over The World? Simon Wright www.ofplus.com Simon Wright Free From Credentials Worked with Free From Brands for many years eg Genius, Free & Easy Judge on Free From Awards Founder and
More informationHow to Cater for Free From Children and Parents (families) Adriana Rabinovich
How to Cater for Free From Children and Parents (families) Adriana Rabinovich Adriana Rabinovich Author, teacher, product developer and an agent for change in the world of Free From I am the parent of
More informationWhy we know more about health but take no more action
Why we know more about health but take no more action Catherine Elms Senior Research Director Ian Hext Managing Director Ref: Food Matters Live Date: Nov 2017 What we re going to be talking about Healthy
More informationCopyright The Food Intolerance Testing Group. All rights reserved. No part of this publication may be
Copyright 2018 The Food Intolerance Testing Group All rights reserved. No part of this publication may be reproduced, distributed, or transmitted in any form or by any means, including photocopying, recording,
More informationThe key to a healthy balanced diet is eating the right amount of food for how active you are and eating a range of foods including:
FACTSHEET No. 22 BREAD AS PART OF A HEALTHY DIET Background There is increasingly persuasive evidence that our diets have a significant effect on our long term health. Not only does being over or underweight
More informationABLE TO READ THE LABEL?
ARE ABLE TO READ THE LABEL? A Consumer s Guide to Navigating Food Labels Food and Drug Safety Program Consumer and Environmental Health Services Phone: 609-826-4935 Fax: 609-826-4990 http://nj.gov/health/eoh/foodweb/
More informationLesson 8 Understanding Food Labelling and Nutritional Claims
Lesson 8 Understanding Food Labelling and Nutritional Claims Food labelling is required by law and should be: clear and accurate, easy to understand, protect the consumer, help the consumer know what they
More informationYEAR 9 FOOD PREPARATION
YEAR 9 FOOD PREPARATION At the end of this unit you will have an assessment. 50% = The quality of your dishes cooked, with regard to hygiene and safety. 50% = The information you have learnt. Knowledge
More informationDietary advice for people with Inflammatory Bowel Disease
Dietary advice for people with Inflammatory Bowel Disease Crohn s disease and Ulcerative colitis Information for patients Name Your Dietitian Dietitian contact number: 0118 322 7116 What is Inflammatory
More informationUNDERSTANDING THE FREE FROM MARKET. a consumer s perspective.
UNDERSTANDING THE FREE FROM MARKET a consumer s perspective. My journey into the world of free from... The many faces of the free from lifestyle.. Carly, Coeliac Disease Sarah, IBS+Low FODMAP Midge, Bloating
More informationThe Enzyme Deficiency Checklist
The Power of Enzymes Without enzymes you could not exist. Enzymes trigger thousands of call to actions in the body that are necessary for you to survive. The Role of Enzymes If your body was a factory,
More informationMeeting consumer expectations: new product development and future opportunities for dairy, lactose and gluten-free
Meeting consumer expectations: new product development and future opportunities for dairy, lactose and gluten-free Anne Wong-Erven, Senior Consultant 18 th November 2015 Food Matters Live, London STRATEGY
More informationOxford Farming Conference Optimising the best that nature has to offer Judith Batchelar OBE
Oxford Farming Conference Optimising the best that nature has to offer Judith Batchelar OBE Director of Sainsbury s Brand Co-Chair AgriTech Leadership Council Perceived impact in Billion US $ World Economic
More informationUnderstanding the public health benefits of sugar reduction. Liz Tucker (RNuTr) Selectfood LLP
Understanding the public health benefits of sugar reduction Liz Tucker (RNuTr) Selectfood LLP Public Health England - Sugar Reduction The evidence for action - October 2015 1. WHY DO WE HAVE A LOVE AFFAIR
More informationI based the Nutrition Challenge program on a few main aspects. Once your glycogen storage sites are full, your body will convert the rest to fat.
The Healthier You Nutrition Challenge Explained I based the Nutrition Challenge program on a few main aspects. 1. Carbs & the effect they have on our blood sugar levels & insulin release. We live in a
More informationInformation about the product
3. Processing food 3.3 Food labels 3.3.1 Information about the product WHY ARE LABELS NECESSARY? In the 19 th century, industrial and technological developments completely transformed the food sector.
More informationOrsalem Kahsai: a Great leap in Food Nutrition Wednesday, 31 August :52 - Last Updated Wednesday, 31 August :56
For molecular biologist and food scientist Orsalem Kahsai, nutritious food is paramount in feeding her three children. She wanted to create low sugar, healthy spreads that were high in Omega-3 s, so the
More informationManagement and Lifestyle Advice for Adults with Irritable Bowel Syndrome Information for Patients
Management and Lifestyle Advice for Adults with Irritable Bowel Syndrome Information for Patients 1 This patient information is written to provide patients with information and advice on how to manage
More informationUnderstanding Nutrition and Health Level 2 SAMPLE. Officially endorsed by
Understanding Nutrition and Health Level 2 Officially endorsed by Explore the principles of healthy eating SA M PL E R/505/2204 SECTION 2: COMPONENTS OF A HEALTHY DIET The five food groups It is not easy
More informationGLOBAL INSIGHT SERIES. Global Baking Insights: Gluten-Free Bread Consumption
Global Baking Insights: Gluten-Free Bread Consumption Gluten-Free bread is moving mainstream, creating huge innovation opportunities for bakeries The baking industry has experienced significant change
More informationThis guidance applies to all prescribers, both medical and non-medical.
1 Prescribing Guidance Gluten Free Foods This guidance applies to all prescribers, both medical and non-medical. NHS Dudley has agreed that the prescribing of gluten-free food for patients with a confirmed
More information#IGObesity16. Richard Sangster Team Leader Obesity Policy Department of Health
#IGObesity16 Richard Sangster Team Leader Obesity Policy Department of Health Tackling Childhood Obesity Richard Sangster Head of Obesity Policy Department of Health 2 3 Reducing calorie intake is the
More informationProbiotics and Irritable Bowel Syndrome
Probiotics and Irritable Bowel Syndrome (IBS) Information for patients Sheffield Dietetics page 2 of 8 Is there bacteria in the gut? The human gut contains millions of bacteria. These bacteria play an
More informationTO LOWER LDL CHOLESTEROL BY UP TO 9%, TAKE TWO A DAY
TO LOWER LDL CHOLESTEROL BY UP TO 9%, TAKE TWO A DAY Two Weet-Bix TM Cholesterol Lowering daily provide 2 grams of plant sterols, which is clinically proven to lower LDL cholesterol by up to 9% in 4 weeks
More informationThe free-from food revolution. Why it s vital to meet the increasingly specific dietary requirements of your people
The free-from food revolution Why it s vital to meet the increasingly specific dietary requirements of your people 1 Introduction AS SOCIETY CHANGES, SO DOES THE FOOD WE CHOOSE TO EAT In the past, food
More informationCommentary on candidate evidence
Commentary on candidate evidence The evidence for this candidate has achieved the following marks for each question of this course assessment component. Candidate 1 Question 1(a) The candidate was awarded
More informationHEALTHY EATING. What you need to know for a long and healthy life. March National Nutrition Month
HEALTHY EATING What you need to know for a long and healthy life March National Nutrition Month 890246 This presentation is for informational purposes only. Material within this presentation should not
More informationNutrition Glossary for Healthy Food & Special Diet
Nutrition Glossary for Healthy Food & Special Diet The nutrition glossary is a tool to help you understand the basics of nutrition through an understanding of the key terminology used throughout the food
More informationDiet can be defined as the NORMAL FOOD WE EAT. Diets because of moral values e.g.. Vegetarian
DIET WHAT IS DIET? Diet can be defined as the NORMAL FOOD WE EAT. BUT there are also SPECIAL DIETS! FOR EXAMPLE To lose weight or gain weight diets. Diets because of moral values e.g.. Vegetarian Diets
More informationStatins and Cholesterol. Noreen Devanney Primary Care Pharmacist Surrey Heath CCG
Statins and Cholesterol Noreen Devanney Primary Care Pharmacist Surrey Heath CCG What are Statins? Statins are drugs that lower cholesterol They act on the liver to decrease production Usually act within
More informationSCHOOL FOOD PROGRAMME
School Food Experts SCHOOL FOOD PROGRAMME Information for parents and caregivers on the nutrition behind the meals that we provide and the nutrition education programme offered alongside the meals. Who
More informationCopyright Tate & Lyle PLC External use permitted
1 Global Consumer Trends Driving Innovative Solutions 2 Agenda Introduction Healthy Living Clean Label Quality of Carbs Plant Power Summary Note: This presentation contains a summary of Tate & Lyle proprietary
More informationTO LOWER LDL CHOLESTEROL BY UP TO 9%, TAKE TWO A DAY
TO LOWER LDL CHOLESTEROL BY UP TO 9%, TAKE TWO A DAY Two Weet-Bix TM Cholesterol Lowering daily provide 2 grams of plant sterols, which is clinically proven to lower LDL cholesterol by up to 9% in 4 weeks
More informationIDENTIFYING KEY CONSUMER TRENDS IN WEIGHT MANAGEMENT EWA HUDSON GLOBAL HEAD OF HEALTH AND WELLNESS RESEARCH FOOD MATTERS LIVE, NOVEMBER 2014
IDENTIFYING KEY CONSUMER TRENDS IN WEIGHT MANAGEMENT EWA HUDSON GLOBAL HEAD OF HEALTH AND WELLNESS RESEARCH FOOD MATTERS LIVE, NOVEMBER 2014 2 CONSUMER ATTITUDES TOWARDS WEIGHT LOSS AND OBESITY PERFORMANCE
More informationTop 10 Protein Sources for Vegetarians
Top 10 Protein Sources for Vegetarians Proteins are the building blocks of life. They are one of the building blocks of body tissue, and even work as a fuel source for proper development of the body. When
More informationLecture 4 Nutrition Part 2 Nutrition 1. Healthy Diet 2. Sugar 3. Consumer Concerns
Lecture 4 Nutrition Part 2 1 Nutrition 1. Healthy Diet 2. Sugar 3. Consumer Concerns 2 1 Healthy Diet! 3 Four basic behaviors that constitute a "healthy lifestyle" 1. A good diet, 2. Moderate Exercise,
More informationHEALTH TIPS FOR THE MONTH OF SEPTEMBER HEALTHY EATING IS IN YOUR MIND Continuous
HEALTH TIPS FOR THE MONTH OF SEPTEMBER 2017 HEALTHY EATING IS IN YOUR MIND Continuous 5. Eat more healthy carbs and whole grains Choose healthy carbohydrates and fiber sources, especially whole grains,
More informationHEALTHY EATING ON A BUDGET Eat Well (and Save Well)
HEALTHY EATING ON A BUDGET Eat Well (and Save Well) First of all. What is healthy eating? A healthy eating plan gives your body the nutrients it needs every day while staying within your daily calorie
More informationCauses Of Flatulence. How to Stop Farting Fast by Using Natural Remedies for Gas
How to Stop Farting Fast by Using Natural Remedies for Gas 4.5 (90.23%) 43 votes Gases are a taboo subject and farting is something very personal and quite embarrassing when it happens in a public place
More informationGeographical and Cultural Food-related Symptoms, Food Avoidance and Elimination
Geographical and Cultural Food-related Symptoms, Food Avoidance and Elimination Sheila E. Crowe, MD, FRCPC, FACP, FACG, AGAF Digestive Health Center of Excellence University of Virginia Adverse Reactions
More informationnutrition iq Whole Grains Conference Craig Stacey Director of Health & Wellness Marketing SUPERVALU
nutrition iq 11.30.2009 Whole Grains Conference 2.1.2011 Craig Stacey Director of Health & Wellness Marketing SUPERVALU About SUPERVALU SUPERVALU INC. is one of the largest companies in the U.S. grocery
More informationModule 1 An Overview of Nutrition. Module 2. Basics of Nutrition. Main Topics
Module 1 An Overview of Nutrition Module 2 What is Nutrition? What Are Nutrients? Units of Energy Why we need energy? Maintaining energy balance Daily energy requirements Calorie Requirements for Different
More informationPhysician Visit Checklist
Physician Visit Checklist How To Get The Most Out Of Your Doctor Visit Condition: Inflammation Symptoms I Am Experiencing: Circle all that apply Constant fatigue High blood pressure Ulcers Leaky gut Irritable
More informationWelcome To The Healthy & Lean BootCamp. Acid Alkaline Diet and Food Combining
Welcome To The Healthy & Lean BootCamp Acid Alkaline Diet and Food Combining First Principle For Healthy Slenderness Acid/Alkaline Balance Acid- Alkaline Balance Acid runs your Battery not your Body Acid--------------------------------------Neutral
More informationFood Policy. Last reviewed: December 2017 Next review: December 2021
Food Policy Last reviewed: December 2017 Next review: December 2021 INTRODUCTION WASHINGBOROUGH ACADEMY WHOLE SCHOOL FOOD POLICY The school is dedicated to providing an environment that promotes healthy
More informationChapter 1: Executive Summary
Chapter 1: Executive Summary Definition, Scope, and Methodology Related Terms Functional Foods Nutraceuticals Foods for Special Dietary Use Condition-specific Nutritional Supplements Medical Foods Medical
More informationWhy buy into Gluten Free?
Why buy into Gluten Free? We are coeliac We suffer with IBS We consume too much wheat: (gluten free must be better) We believe it s healthier We believe It improves energy levels We believe It helps us
More informationOur Commitment. Our Registered Dietitian
Nutrition Vegan Our Commitment At JMU Dining, we believe that good food is essential to a healthy lifestyle. That s why our menus are built with health in mind. Our daily offerings allow you to build a
More informationduring the cleanse BAD FATS... margarine, vegetable oil, partially hydrogenated oil, shortening, cooking spray, corn oil, canola oil, peanut oil
WITHDRAWAL GUIDE It s time to break up with the emotional crutches and artificial energy. Tap into your true energy! Foods and drinks with additives, stimulants and refined ingredients will drag your body
More informationChapter 3: Macronutrients. Section 3.1 Pages 52-55
Chapter 3: Macronutrients Section 3.1 Pages 52-55 Diet Terms Nutrients The substances in food that gives us structural materials and energy. Macronutrients Nutrients that are required in large amounts.
More informationFood labelling. Background notes for course leader
Background notes for course leader Nutrition labels on foods can help you choose between products and brands, to make healthier choices. These labels usually include information on energy (calories), protein,
More information5. HEALTHY LIFESTYLES
5. HEALTHY LIFESTYLES 5.1 Healthy Eating This section describes the principles and recommendations for a healthy diet, the impact of healthy eating on health, and what is known about the diet of people
More informationThe Strategic Marketing Institute Working Paper
The Strategic Marketing Institute Working Paper The Market for Organic and Fortified Eggs William A. Knudson 2-0104 January 2004 Introduction Eggs are an important part of the American diet. According
More informationThe Low FODMAP Diet: The Essential Guide And Cookbook To The Most Effective IBS Diet (Irritable Bowel Syndrome 2) By Daniel Morgan
The Low FODMAP Diet: The Essential Guide And Cookbook To The Most Effective IBS Diet (Irritable Bowel Syndrome 2) By Daniel Morgan If you are searching for a ebook The Low FODMAP Diet: The Essential Guide
More informationInfluence of healthy eating on market trends. Paul Paquin, Ph.D. INAF, Université Laval, Québec
Influence of healthy eating on market trends Paul Paquin, Ph.D. INAF, Université Laval, Québec Key Trends TREND A key trend is one that represents a genuine growth opportunity On which a company can base
More informationBakery Market Trends. Danisco A/S. Solutions for wholemeal and added fibre bread
Bakery Market Trends Solutions for wholemeal and added fibre bread Agenda Background to global bread market (with focus on wholemeal and high fibre) From low to high fibre bread on the market today Typical
More informationTo monitor the uptake of the healthier options. To monitor uptake of branded meal deals where healthy options are taken by the consumer.
General ISS Eaton is the business and industry contract catering division of ISS Facility Services Ltd. We are committed to working with our clients, customers and government departments to promote a balanced
More informationeat well, live well: EATING WELL FOR YOUR HEALTH
eat well, live well: EATING WELL FOR YOUR HEALTH It may seem like information on diet changes daily, BUT THERE IS ACTUALLY A LOT WE KNOW ABOUT HOW TO EAT WELL. Eating well can help you improve your overall
More informationPhase 1: Preparation Protocol (5-7 days before detox)
Daily Protocol Phase 1: Preparation Protocol (5-7 days before detox) Start reducing caffeine, added sugars, gluten, soy and dairy. Switch to organic chicken and turkey. No packaged foods. Phase 2: Alkalize
More informationPerformance against the USLP global nutrition targets in key countries 2017
Performance against the USLP global nutrition targets in key countries Please refer to the Sustainable Living section of www.unilever.com for a full description of global progress HIGHEST NUTRITIONAL STANDARDS
More informationStroke Awareness. Presented by Jai Cho, MD Director of Stroke Unit Department of Neurology Kaiser Permanente, Santa Clara Medical Center.
Stroke Awareness Presented by Jai Cho, MD Director of Stroke Unit Department of Neurology Kaiser Permanente, Santa Clara Medical Center May 5, 2009 FACTS: Strokes in the U.S. Third leading cause of death
More informationOlive Oil and Nuts Reduce Risk of Heart Disease
Olive Oil Olive Oil and Nuts Reduce Risk of Heart Disease Study of 7,000 people in Spain Group 1 ate the Mediterranean diet plus 4 tablespoons of olive oil a day Group 2 ate the Mediterranean diet plus
More informationHow to Prevent Heart Disease
How to Prevent Heart Disease Introduction Heart disease is the leading cause of death worldwide. You can reduce your risk of heart disease with healthy habits. This reference summary explains heart disease
More informationHealthy Eating Policy
Healthy Eating Policy Policy Code: TPN21 Policy Start Date: October 2014 Policy Review Date: October 2015 Healthy Eating Policy Page 1 of 5 1. Policy Statement 1.1 Children are provided with regular drinks
More informationOnline Nutrition Training Course
Expert advice, Excellent results Online Nutrition Training Course Module 23: Dyslipidaemia www.diet-specialist.co.uk Notice of Rights All rights reserved. No part of this publication may be reproduced,
More informationWHAT IS NUTRITIONAL THERAPY?
WHAT IS NUTRITIONAL THERAPY? Poor diet and inadequate nutrition are now recognised as some of the primary causes of poor health for many people in our modern society. An increased reliance on processed
More informationThe EU legal framework on food labelling
The EU legal framework on food labelling Magdalena Haponiuk Unit E.1, Food information and composition, food waste Directorate General for Health and Food Safety Food Information to Consumers (FIC) - Philosophy
More informationSodium Intake. prices on groceries. Some consumers attempt to make healthy decisions when going to the
Sodium Intake Introduction There are many health related problems that are due to the diets of people today. Dietary problems are caused by the lack of education of consumers, the ignorance of consumers,
More informationFDA s Nutrition Innovation
FDA s Nutrition Innovation Strategy Douglas Stearn Deputy Director for Regulatory Affairs Center for Food Safety and Applied Nutrition FDLI Food Advertising Conference September 26, 2018 FDA Food Responsibilities
More informationFoodservice Case Study: The University of Winchester Providing free-from allergen meals to young adults in a university setting
Foodservice Case Study: The University of Winchester Providing free-from allergen meals to young adults in a university setting Presented by: David Morton Catering Manager David.Morton@winchester.ac.uk
More informationHealthy Weight: Healthy Wales. Youth and community version
Healthy Weight: Healthy Wales Youth and community version Introduction The Welsh Government want everyone in Wales to be a healthy weight. We want people to eat healthy food and be active. We all make
More informationSUPER FOODS IT S HEALTH BENEFITS BY ADITI SHAH, MPH, RD, LWMC
SUPER FOODS IT S HEALTH BENEFITS BY ADITI SHAH, MPH, RD, LWMC Definition Functional food or Super food defined as foods that, in addition to supplying known nutrients, can provide other health benefits
More informationLecture 4 Nutrition, Part 2 Nutrition 1. What is a Healthy Diet? 2. Food Labels 3. Sugar 4. Consumer Concerns
Lecture 4 Nutrition, Part 2 1 Nutrition 1. What is a Healthy Diet? 2. Food Labels 3. Sugar 4. Consumer Concerns 2 1 Healthy Diet? 3 Four basic behaviors that constitute a "healthy lifestyle" 1. A good
More informationNutrition Resources. Our Commitment. Our Registered Dietitian GLUTEN. Nutrition Logos
Nutrition Vegan Our Commitment At JMU Dining, we believe that good food is essential to a healthy lifestyle. That s why our menus are built with health in mind. Our daily offerings allow you to build a
More informationQ1 Which of the following applies to you?
Q1 Which of the following applies to you? Answered: 80 Skipped: 1 I have coeliac disease I am the parent/guard... I am a carer of an adult... I am responding o... I am a clinician, f... I am responding
More informationMyPlate and Physical Activity. MyPlate and Physical Activity. 100 points. Q: What are the five food groups?
ADULTS ADULTS MyPlate and Physical Activity MyPlate and Physical Activity 100 points Q: What are the five food groups? A: Grains, Vegetables, Fruits, Dairy, and Protein 200 points Q: Give an example of
More informationFood Labels Reading Between the Lines
Food Labels Reading Between the Lines Trying to put the right nutrients into the body is a difficult task in today s consumer environment. It requires knowledge of the body s daily needs in addition to
More informationSchool Canteen/Food Service Policy What is a Healthy School Food Service? A healthy school food service:
School Canteen/Food Service Policy What is a Healthy School Food Service? A healthy school food service: Makes it easy for students to choose healthy snacks and meals. Offers a variety of nutritious foods.
More informationExamining consumer trends in products, prices and portion size: how manufacturers and retailers can align to help tackle obesity
Examining consumer trends in products, prices and portion size: how manufacturers and retailers can align to help tackle obesity Presented at Food Matters Live, London, UK, November 23, 2016 AGENDA Introduction
More informationJuvenile Arthritis & Nutrition: Understanding the Facts, Demystifying Trends. Laura Gibofsky, MS, RD, CSP, CDN July 25, 2015
Juvenile Arthritis & Nutrition: Understanding the Facts, Demystifying Trends Laura Gibofsky, MS, RD, CSP, CDN July 25, 2015 Overview There are no foods that cause Juvenile Arthritis (JA) or that can cure
More informationLearning Objectives. What are the key points for todays lesson?
Learning Objectives To recall and develop knowledge of special dietary requirements. To gain an understanding of how the catering industry plans for specific dietary requirements. What are the key points
More informationCHOOSE HEALTH: FOOD, FUN, AND FITNESS. Read the Label!
POSTER 1-1: REPLACE SWEETENED DRINKS Read the Label! Nutrition Facts 20 oz. cola Serving Size: 1 bottle (591mL) Servings Per Container: 1 Amount Per Serving Calories 240 Calories from Fat 0 % Daily Value
More informationThey are updated regularly as new NICE guidance is published. To view the latest version of this NICE Pathway see:
Strategy,, policy and commissioning to delay or prevent ent of dementia, bring together everything NICE says on a topic in an interactive flowchart. are interactive and designed to be used online. They
More informationPublic Health and Nutrition in Older Adults. Patricia P. Barry, MD, MPH Merck Institute of Aging & Health and George Washington University
Public Health and Nutrition in Older Adults Patricia P. Barry, MD, MPH Merck Institute of Aging & Health and George Washington University Public Health and Nutrition in Older Adults n Overview of nutrition
More informationChanging the way we prescribe in Calderdale. Consultation document
Changing the way we prescribe in Calderdale Consultation document Who are we? Clinical commissioning groups (CCGs) are responsible for planning and buying (commissioning) healthcare. We are made up of
More informationNo-Nonsense Guidelines for Creating an Eating-for- Health Lifestyle the Whole Family Can Enjoy.
No-Nonsense Guidelines for Creating an Eating-for- Health Lifestyle the Whole Family Can Enjoy. When Brenda first started nutrition and health coaching she was depressed, overweight, extremely fatigued,
More informationInformation Sheet. Food and Mood. Accessible information about food and mood for adults with mental health problems
Information Sheet Food and Mood Accessible information about food and mood for adults with mental health problems ? Introduction Over the years our relationship with food has become more complicated as
More informationSt Charles RC Primary School. Food Policy
St Charles RC Primary School Food Policy 1 St Charles RC Primary School Food Policy Our mission at St. Charles RC Primary School is to try and centre our life in Jesus Christ, the spiritual foundation
More informationDid You Know? Appropriate Guidelines When Planning Meals and Snacks
Did You Know? The safest environmental art projects include watercolor paints, rather than oil-based. Also, you can make your own glue or modeling dough. The ingredients are more environmentally friendly,
More information