Nutrition and Dietetic Health Improvement Team

Transcription

1 Nutrition and Dietetic Health Improvement Team Annual Report We strive to improve the health and wellbeing of individuals and communities throughout Forth Valley by leading on the nutrition agenda, with a focus on reducing inequalities. We offer training, resources and support to individuals, groups, organisations and communities to help them build their capacity, knowledge, skills and confidence around nutrition, food and cooking.

2 Showcasing our work...community Nutrition Below we have highlighted key pieces of work from each of our 3 work strands: 1. Health Inequalities We work with local people, organisations and communities to build capacity and support them to promote and deliver food activities with a particular focus on vulnerable individuals and families. Supported 5 organisations to become independent REHIS centres they can now run their own REHIS cooking groups for members of their local communities, providing individuals with an accredited qualification. Continued to roll out Mini Steps and provided training and resources to organisations working with vulnerable individuals. Established joint working with Health Promotion, linking Mini Steps and Smile for Life programmes across Forth Valley. Community Food Development Workers in partnership with local community groups, have focused on engagement and building capacity to increase access to food activities, cooking skills and training. This has increased local people s knowledge, skills and confidence around food and nutrition. Worked with Community Food and Health Scotland s research group and developed a range of tools and strategies to support the evaluation of food activities. 2. Maternal Health and Early Years We provide information and support to a variety of partners to deliver key nutritional messages to pregnant women, parents, carers and staff working with young children. Developed new resources to raise awareness and engage with partners from local authorities, community and third sector organisations in promoting the Healthy Start Scheme to potential beneficiaries. Increased parental access to free Healthy Start Children s Vitamin drops regardless of entitlement to the Healthy Start Scheme, in areas of high deprivation, through testing out whether having them available from local authority nurseries increased the uptake. Provided support and evaluated the effectiveness of the support to specialist midwives, using behaviour change strategies to help initiate lifestyle change with pregnant women with a BMI 40kg/m 2. As a result of our Setting the Table/ Make and Taste training at least 12 nurseries and 6 voluntary organisations have implemented nutrition related programmes to engage with children and families around food. 3. Organisational Settings and Campaigns We support settings such as Health Promoting Health Service (HPHS), Scottish Prison Service (SPS), Healthy Working Lives (HWL), schools and nurseries to drive key nutritional messages forward. Continued to support local and national SPS catering services, local SPS Family Centres and local SPS staff, volunteers and prisoners to meet Better Health, Better Lives for Prisoners guidance and to participate in a whole prison approach to Health Improvement. Provided REHIS accredited training to SPS staff, volunteers and prisoners. Delivered and supported 7 food related campaigns. Designed and developed campaign materials and used a range of communication and social media strategies to raise awareness of key nutritional messages. Worked in partnership with Health Promotion and Braveheart to develop and deliver a 10 week weight management programme for NHS staff. Also supported local workplaces and NHS staff taking forward ChooseToLose@Work within their own departments and organisations. As part of our HPHS work advised and supported catering staff (Serco), Royal Voluntary Service (RVS) staff and vending companies to ensure they were meeting the nutritional criteria in the Healthy Living Award + and the Healthcare Retail Standards.

3 New Resource These resources and others can be downloaded from Healthy Start and Vitamin D Resources A range of new Healthy Start promotional materials were designed and produced to promote and update staff from statutory and non statutory services and organisations particularly for staff supporting service users to maximise their income. These included a poster to be displayed in areas accessed by service users as well as other resources to remind staff about the importance of the Healthy Start Scheme. In addition Healthy Start Vitamin D materials were developed and included a poster, postcards, sticker reward chart and stickers. These resources supported a pilot around Healthy Start Children s vitamin drops in several local nurseries. For further information on the pilot programme or for resources lesleyhetherington@nhs.net How to Recipe sheets A set of 6 How to recipe sheets have been developed, these are easy and quick dishes to prepare, using only a few basic ingredients. These simple recipes can help people gain confidence to start thinking about preparing and cooking their meals from scratch, they have been tried and tested by people in the community who have not had much experience cooking. How to Soups.. How to Lunches.. How to Mains.. How to Veggies.. How to Fish.. How to Puddings. For copies of recipes wendy.handley@nhs.net Managing my weight during my pregnancy? Leaflet The leaflet encourages pregnant women to start thinking about making healthier food and lifestyle choices. It reinforces key healthy eating messages and encourages women to self record and make small, realistic lifestyle changes that can be built easily into everyday routine. This leaflet is aimed at pregnant women with a BMI of 30 or over. Open up to see the facts

4 Community Nutrition More detailed reports and resources are available to download from our website. Choose To Lose... and keep weight off for good! Like us on facebook/nhsforthvalley Follow We would like to take this opportunity to thank all those we have worked with from our NHS partners, local authority staff and those from 3rd sector organisations across Forth Valley.

5 Nutrition and Dietetic Health Improvement Team Celebrating our work Working with partners, organisations and communities across Forth Valley We have worked in partnership with over 60 organisations supporting them to deliver food activities within their local communities. Train the Trainer Healthy Start Children s Vitamin Scheme Choose To Work We have ran Train the Trainer courses for a number of years and have recently worked in partnership with REHIS (Royal Environmental Health Institute of Scotland) and NHS Fife to develop an accredited course - How to run a cooking group. This course provides participants with knowledge, skills and confidence to run local food activities and improves employability by providing individuals with a national qualification. 21 people from 8 organisations have successfully completed Train the Trainer, 7 of those completed the new REHIS course. Our team will continue to promote and deliver this new course throughout Forth Valley. We ran a pilot in a few local nurseries to investigate the possibility of all Forth Valley nurseries, in areas of highest deprivation, stocking and distributing Healthy Start Children s vitamin drops to low income families. By ensuring the vitamins are easily accessible via the local nursery, we are hoping to see an increase in their uptake. A variety of Healthy Start and Vitamin D resources were produced to help engage with families and provide them with key messages around vitamins in particular vitamin D. As an incentive to take the vitamin drops, a sticker reward chart was developed for families. Evaluation of the pilot will consist of two parts, process evaluation which captures feedback from staff and families involved and using postcode data on the uptake of Healthy Start Children s drops from the national Healthy Start vitamin data. We worked in partnership with Health Promotion and Braveheart and developed and delivered a 10 week pilot weight management programme for two groups of NHS Staff. The two groups of 24 staff managed to lose 6 stone 1lb over the 10 weeks. Staff were weighed weekly and offered support and resources to help them self monitor their weight, set goals and record their dietary intake and physical activity levels. Texts were sent weekly to each member s mobile phone to help keep them motivated, focused and on track. The group sessions offered staff support and the opportunity to share ideas, tips and recipes. Training This gives a flavour of some of the food related courses we have delivered. Number of staff and volunteers trained: REHIS Elementary Food & Health 71 Mini Steps Programme 37 REHIS Practical Cooking 98 Setting the Table 88 REHIS Food Hygiene 28 Make and Taste 27 Cooking with Groups 29 Weaning 23 The staff and volunteers that we train then use our toolkits, resources and materials to roll out food related training and key messages within their local communities. This capacity building approach results in a much wider reach, with more individuals from local communities learning about good food choices and developing confidence and skills to shop, cook and eat for good health. Food Activity Grants Grants ranging from 50 to 400 were awarded to over 20 local organisations. Ran food activities with parents to engage with families. Bought cooking equipment to run cooking courses Ran cooking workshops using fresh produce from our garden Bought ingredients and resources to run REHIS Elementary Cooking Skills Supported parents with Make and Taste programme enabling positive food journeys Campaigns We have delivered 7 successful campaigns this year. Here s more details about 2 of these campaigns Breastfeeding Welcome Scheme A new Breastfeeding Welcome Scheme was introduced across Forth Valley which coincided with Scottish Breastfeeding Awareness Week in June. A logo was developed and used to create window stickers and posters for NHS staff to display in their healthcare facilities. Resources were shared via the staff intranet and local GP practices and health visiting teams were sent an information pack and resources to display in patient waiting areas. Several events were organized across the area to mark the start of this initiative. Social Media Impact: Facebook: 7,815 individuals reached, 96 likes and 20 shares. Twitter: The tweet made 1,750 impressions, got 4 retweets and 5 favourites. National Sugar Awareness Week During Sugar Awareness Week we ran an interactive social media campaign. We decided to make the posts more interactive and introduced poll type questions and images were also used to increase its appeal and improve it s impact, resulting in an increased reach. One of our Public Health Dietitians was interviewed on Radio Royal this gave us the opportunity to share the great work that our team have been doing around food and cooking in our local community. Social Media Impact: Facebook 9 Entries - Reached 24,895 individuals / 64 Likes / 4 shares / 35 comments Twitter 9 Entries - 10,600 Impressions / 35 Retweets / 44 favourites / 6 Replies / 94 Votes The other 5 local and national campaigns supported included the following: PRE-CONCEPTION NUTRITION SOCIAL MEDIA CAMPAIGN Is your body #babyready? Choose To Lose At Work Hosted on our website Choose To Lose... and keep weight off for good! Go to: Want to set up weigh in sessions for your staff? Website Activity Over the past year our Choose To Lose and Community Nutrition websites have continued to grow in popularity amongst our staff, stakeholders, patients and clients within our community. Social Media Activity Throughout the year we worked in partnership with NHS Forth Valley s communications department and used Facebook and Twitter to deliver our key nutrition and campaign messages. This helped us raise the profile of our team by sharing innovative work, showcasing new resources and allowed us to educate, inform and engage with a much wider audience.