Nutrition policy in Finland

Size: px
Start display at page:

Download "Nutrition policy in Finland"

Transcription

1 Nutrition policy in Finland Suvi M. Virtanen, Professor /03/2012 Nutrition policy in Finland / SM Virtanen 1

2 The top of Europe Four seasons Population 5,4 million Life expectancy at birth: male: 76 years female: 83 years Infant mortality rate: 3.4 deaths /1,000 live births

3 Main Emphasis in Nutrition Policy in Finland Historically (since 1940 s): preventing various deficiencies - e.g., free school lunches, fortification programmes Chronic disease prevention since 1970 s: reduction of blood cholesterol, blood pressure and cardiovascular diseases More recently: weight control and prevention of type 2 diabetes 20/03/2012 Nutrition policy in Finland / SM Virtanen 3 5

4 How to influence? Research and monitoring Nutrition policy collaboration between various actors Legislation Education (nutritionists, dietitians, nurses, doctors, teachers, food scientists) Nutrition recommendations and dietary guidelines Implementation programs of the recommendations and guidelines Fortification of foods Food production Catering services 20/03/2012 Nutrition policy in Finland / SM Virtanen 4

5 National Nutrition Council Public Nutrition Committee in 1936 National Nutrition Council established in1954 Appointed by the Ministry of Agriculture and Forestry Members are representatives of authorities handling nutrition, food safety, consumer, health promotion, catering, food industry, trade and agricultural issues Observes and improves nutritional situation in Finland - by making recommendations - by action programmes Promotes comprehensive nutritional risk monitoring Coordinates the action plan concerning nutrition in the Government resolution for promoting healthy diet and physical activity Observes the development of nutrition policy in Europe 20/03/2012 Nutrition policy in Finland / SM Virtanen 5

6 Nutrition recommendations and guidelines Finnish nutritional recommendations are based on the Nordic recommendations, published 4 times since 1981 Additional recommendations for special purposes: catering services, schools hospitals and nursing homes prisons, armed forces athletes infants and young children pregnant and lactating mothers beverage use recommendations vitamin D supplementation recommendations 20/03/2012 Nutrition policy in Finland / SM Virtanen 6

7 Long history of school lunches 1948: free lunch for all pupils at elementary schools 1970: guidelines for the quality of school lunches 2007: special recommendations for school lunches Today: law guarantees free, adequate, balanced lunch for all pupils at primary and secondary schools and upper secondary and vocational schools on every school day 20/03/2012

8 Why to provide free school lunches? The aim is to promote pupil s wellbeing, growth and development Good lunch helps to concentrate during the school day School meals are important for nutrition and also for education Not only food, also a social event Meals served at schools are model of nutritionally balanced diet which helps to develope healthy eating habits 20/03/2012 8

9 Why to provide free school lunches? Food preferences develop early in the childhood and eating habits in childhood persist into adulthood Eating habits of school children have lifelong effects on health Thus adopting healthy food habits in the childhood prevents health problems in the adulthood and decreases health expenditures in the future 20/03/2012 9

10 Nutritional criteria for school lunches School lunch should meet one third of the students, daily nutritional energy requirements (depending on age kcal) Recommended intakes for energy nutrients: Fat 30% of energy, saturated fat max 10% of energy Protein 15% of energy Carbohydrates 55% of energy Quality of fat, quantity of salt The menu changes in six weeks intervals Fish meal at least once a week 20/03/

11 Fortification and supplementation 1941 Fortification of margarine with vitamins A and D 1949 Fortification of salt with iodine 1974 Fortification of milled wheat with thiamine and iron (ended in 1994) 1985 Selenium supplementation of all fertilizers 1992 Fortification of skimmed and low-fat milk with vitamin D 1995 Finland became a member of the EU 1998 Ministry of Trade and Industry: Decision on Common rules for fortification of foods with nutrients 2003 Fortification of liquid milks and dietary fats with vitamin D renewed 2010 Increased fortification of liquid milks and dietary fats with vitamin D 20/03/2012 Nutrition policy in Finland / SM Virtanen 11

12 Monitoring the Finnish Diet Food Balance Sheets since 1950s (Ministry of Agriculture and Forestry) per capita data National Health Behaviour Questionnaires (AVTK) annual data since 1978 (questionnaire data) FINRISK/Findiet Surveys every 5 years: large population surveys (2007: 6000/2000 persons) 20/03/2012

13 Food habits among men aged years in Finland in % Butter on bread Vegetables daily Skimmed milk year Source: Health Behaviour and Health among the Finnish Adult Population -surveys /03/2012

14 Food habits among women aged years in Finland in % Butter on bread Vegetables daily Skimmed milk year Source: Health Behaviour and Health among the Finnish Adult Population -surveys /03/2012

15 Type of bread spread in Finland, men % No fat at all Spread with at most 60% fat Plant stanol spread Softmargarine Mixture of butter and oil Butter year Source: Health Behaviour and Health among the Finnish Adult Population -surveys /03/2012

16 % 100 Fat used for cooking at home in Finland in no fat at all Vegetable oil Liquid vegetable oil preparation Low fat spread Soft margarine Hard margarine Mixture of butter and oil Butter year Source: Health Behaviour and Health among the Finnish Adult Population -surveys /03/2012

17 % Type of milk usually consumed in Finland in , men No milk at all Skimmed milk 1-milk, fat 1 % Low-fat milk, fat 1.5 % Whole milk, fat 3,5 % Whole milk, fat 4.4 % year Source: Health Behaviour and Health among the Finnish Adult Population -surveys /03/2012

18 FINRISK/FINDIET survey areas Oulu area Kuopio area North Karelia Southwestern Finland Helsinki area /03/2012

19 Fat intake in Finland Recommendations Total fat (25-35 E%) E% Year SAFA (10 E%) MUFA (10-15 E%) PUFA (5-10 E%) 20/03/2012 Nutrition policy in Finland / SM Virtanen 19

20 mmol/l The significance of medication and dietary changes in the decrease of serum cholesterol in the Finnish population Medication effect Dietary effect Medication+dietary effect Observed S-Chol Year Valsta et al. Pub Health Nutr /03/

21 Conclusions concerning fats Changing the type of fat in the population requires long-lasting, systematic work Co-operation with food industry is very important the availability of soft, healthy fats is crucial as well as the availability of low-fat and fat-free milk products and cheeses Consumer education is very important Changes in the type of fat are reflected in lower serum cholesterol levels and further in lower coronary heart disease mortality 20/03/2012 Nutrition policy in Finland / SM Virtanen 21

22 Salt reduction: 30 yrs of systematic work Recommendation to reduce salt intake by the National Nutrition Council in The North Karelia Salt project with population surveys in 1979 and 1982 Mass media campaigns, co-operation with food industry to reduce salt voluntarily, education of health care personnel Expanded after the 3-year project to the whole country The public became aware of salt and blood pressure, regular monitoring was established, and the first national labelling decrees were launched in the 1980s 20/03/2012 Nutrition policy in Finland / SM Virtanen 22

23 Salt reduction an integrated approach Research: salt reduction interventions (North Karelia Salt Project, local projects, e.g. Turku area etc.) Monitoring (The National Public Health Institute, KTL, since The National Institute for Health and Welfare): Sodium in the food composition database since early 1980s (regular updates). 20/03/2012 Nutrition policy in Finland / SM Virtanen 23

24 Research: Salt reduction and CVD Tuomilehto et al. Lancet 2001: The 1982 and 1987 cohorts form North Karelia and Kuopio with 24-h urines with follow-up for CVD events 100 mmol higher Na ( 6 g NaCl) increased risk of CHD by 51%, CVD mortality by 45 % and all-cause mortality by 26 % 20/03/2012 Nutrition policy in Finland / SM Virtanen 24

25 NaCl g/d hour sodium excretion and salt intake in Finland Calculated, men Calculated, women 24h urine, men 24h urine, women Year Karvonen et al. 1977, Nissinen et al. 1982, Pietinen ym. 1981, Pietinen ym.1990, Valsta 1992, THL/ FINDIET 1992, 1997, 2002 and 2007 Surveys 20/03/2012 Nutrition policy in Finland / SM Virtanen 25

26 NaCl g/day Sources of salt. Food Balance Sheets Milk products Fat spreads Bread Sweet bakery Meat products Fish products Prepared, canned or frozen food, condiment sauces Catering Salt used in households YEAR Other sodium sources Reinivuo et al. Eur J Clin Nutr /03/2012 Nutrition policy in Finland / SM Virtanen 26

27 Salt reduction an integrated approach Legislation, consumer information: Compulsory labelling of salt The Heart Symbol, better choice in a certain food groups concerning salt content and type of fat (additionally fiber and sugar in some product groups) Product development: e.g. mineral salt, meat products, bread Salt seminars (publications) for the nutrition experts and medical community Information on salt reduction: non-governmental organizations, e.g., The Finnish Heart Association, consumer organisations 20/03/2012 Nutrition policy in Finland / SM Virtanen 27

28 National legislation: Compulsory labelling of salt Cheese Sausages and other meat products Fish products Bread, crisp bread and thin crisp bread Broths, soups and sauces, also as powder and concentrate Other prepared or semi-prepared foods Mixed spices containg table salt 20/03/2012 Nutrition policy in Finland / SM Virtanen 28

29 Labelling of salt in foods: the criteria NaCl % limits Food category Highly salty Reduced salt >25 % less salt than normal product Fresh bread >1.2 max 0.9 Crisp bread >1.6 max 1.2 Cheese >1.3 max 1.0 Sausages >1.7 max 1.3 Cold whole meat cuts >1.9 max 1.4 Breakfast cereals >1.6 max 1.2 Soups, broths, sauces >0.9 max 0.7 Prepared and semiprepared foods >1.1 max /03/2012 Nutrition policy in Finland / SM Virtanen 29

30 S a l t c o n c e n t r a t i S a l t l e v e l i n Y E A R 20/03/2012 Nutrition policy in Finland / SM Virtanen 30

31 Mean salt intake by systematic choice of low or high salt products (Findiet 2002 Survey) Men (g) Women (g) Current situation Low salt (-1.4) 6.0 (-0.8) Low salt (-3.8) 4.3 (-2.5) High salt (+1.7) 7.9 (+1.1) High salt (+2.3) 9.5 (+2.7) Low salt 1= low-salt products used systematically Low salt 2= low-salt products plus 50% reduction of salt in recipes High salt 1= high-salt products used systematically High salt 2= high-salt products plus 50 % increase of salt in recipes (Source: Pietinen & al. 2007) 20/03/2012 Nutrition policy in Finland / SM Virtanen 31

32 Density 0 e+00 1 e-04 2 e-04 3 e-04 4 e-04 5 e-04 Distribution of salt intake by choice of low or high-salt products (Findiet 2002, men) Men Low-salt2 Low-salt1 Present situation High-salt1 High-salt Salt intake g (Source: Pietinen & al. 2007) 20/03/2012 Nutrition policy in Finland / SM Virtanen 32

33 Salt reduction an integrated approach Dietary recommendations and dietary guidelines for different population groups (National Nutrition Council, Ministry of Social Affairs and Health) The Heart Symbol, better choice in a certain food group concerning salt content and fat quality (additionally fiber and sugar in some product groups) 20/03/2012 Presentation name / Author 33

34 Nutrition Recommendations and Dietary Guidelines Children under 2 years: 0.5 g NaCl/ MJ Adults: women 6 g /day and men 7 g /day WHO and other international recommendations: 5 g/day Source: National Nutrition Council 2005 WHO /03/2012 Presentation name / Author 34

35 Over 430 Heart symbol foods on the market More than 70 food companies The Heart Meal has also been launched Better choice in a food category (salt, total fat/ fat quality) In some food categories also fibre, sugar and cholesterol Food group based criteria available: 20/03/2012 Presentation name / Author 35

36 Criteria for the Finnish Heart symbol Milk, milk products and other similar products The purpose is to decrease the intake of the total fat and especially hard fat, but also to increase the proportional intake of the soft fat. Product groups Milk, sour milk and similar products Cultured milk Yoghurt, quark and similar products (non-drinkable products) Cream, cremes and other similar products used in cooking Criteria relating to product groups Fat 0.5 g/100 g or if fat content is g/100 g, hard fat 33 % of the total fat No added sugars Fat 1.0 g/100 g Sugars < 12 g/100 g Fat 0.5 g/100 g or if fat content is g/100 g, hard fat 0.4 g/100 g Sugars < 12 g/100 g Fat 10 g/100 g or if fat content g / 100 g, hard fat 33 % of the total fat. Sodium 300 mg/100 g 20/03/2012 Presentation name / Author 36

37 Proportion of men and women with overweight (BMI 25 kg/m²) Men Women % 80 % year year Age group Total Source: Health Behaviour and Health among the Finnish Adult Population -surveys /03/2012

38 Overweight among Finnish adolescents aged 12 to 18 years in Overweight defined by International Obesity Task Force criteria (Cole et al. 2000) Data from Adolescent Health Survey Kautiainen 2008

39 Government Resolution ON DEVELOPMENT GUIDELINES FOR HEALTH ENHANCING PHYSICAL ACTIVITY AND NUTRITION 2008 First governmental strategy document on nutrition A concrete plan for the implementation of the different target areas for The implementation of the resolution coordinated and followed up by Ministry of Social Affairs and Health Ministry of Education Ministry of Agriculture and Forestry Committee for Health-Enhancing Physical Activity and National Nutrition Council as advisory bodies 20/03/2012 Nutrition policy in Finland / SM Virtanen 39

40 Targets of the governmental resolution 1. number of people that pursue physical activities sufficiently for health benefits and number of people marginalised from physical activity 2. number of people following nutrition recommendations through increasing intake of vegetables and fruits and through decreasing intake of saturated fat, salt and sugar 3. overweight and obesity as well as other health problems related to nutrition and physical inactivity 4. dietary and physical activity habits that promote health increase especially among population groups with lowest socioeconomic status 20/03/2012 Nutrition policy in Finland / SM Virtanen 40

41 Health-enhancing physical activity and healthy diets are promoted by 1. influencing culture, living environment, circumstances, products and structures 2. ensuring that all population groups have sufficient information and skills for a health-enhancing lifestyle 3. encouraging, supporting and guiding individuals and communities, especially the most vulnerable Health in all policies, appropriate allocation of resources, intensified cooperation and follow-up, international cooperation 20/03/2012 Nutrition policy in Finland / SM Virtanen 41

42 Nutrition policy in Finland: conclusions Broad spectrum of bodies working together Long history of activities Dietary changes in Finland during the last decades have been mainly beneficial: less saturated fat and salt, more fruits and vegetables Dietary challenges: energy intake vs. expenditure, saturated fat, vitamin D, folate, sugars, alcohol Nutritional monitoring of children is urgently needed Obesity is increasing, especially among men and in children Diabetes is increasing 20/03/2012 Nutrition policy in Finland / SM Virtanen 42

43 THANK YOU! 20/03/2012

Finland s experiences in salt reduction Pirjo Pietinen, Professor Brussels, /10/09 Presentation name / Author 1

Finland s experiences in salt reduction Pirjo Pietinen, Professor Brussels, /10/09 Presentation name / Author 1 Finland s experiences in salt reduction Pirjo Pietinen, Professor Brussels, 21.10.2009 20/10/09 Presentation name / Author 1 30 years of systematic work concerning salt Recommendation to reduce salt intake

More information

FINDIET 2007 Survey: energy and nutrient intakes

FINDIET 2007 Survey: energy and nutrient intakes Public Health Nutrition: 13(6A), 920 924 doi:10.1017/s1368980010001102 FINDIET 2007 Survey: energy and nutrient intakes Pirjo Pietinen*, Merja Paturi, Heli Reinivuo, Heli Tapanainen and Liisa M Valsta

More information

Obesity in Finland activity to prevent adverse trends

Obesity in Finland activity to prevent adverse trends Obesity in Finland activity to prevent adverse trends Marjaana Lahti-Koski development manager, health promotion Adjunct prof, PhD, MSc (nutrition), Finnish Heart Association marjaana.lahti-koski@sydanliitto.fi

More information

Finnish experiece in the reduction of diet-related NCD s. Geneva 27 June, 2013 Sirpa Sarlio-Lähteenkorva

Finnish experiece in the reduction of diet-related NCD s. Geneva 27 June, 2013 Sirpa Sarlio-Lähteenkorva Finnish experiece in the reduction of diet-related NCD s Geneva 27 June, 2013 Sirpa Sarlio-Lähteenkorva Background, history and achivements Main approaches in health promotion Dietary targets: aturated

More information

Introduction to Finnish NCD Prevention. PREVENTION OF NONCOMMUNICABLE DISEASES SEMINAR, Helsinki

Introduction to Finnish NCD Prevention. PREVENTION OF NONCOMMUNICABLE DISEASES SEMINAR, Helsinki Introduction to Finnish NCD Prevention PREVENTION OF NONCOMMUNICABLE DISEASES SEMINAR, Helsinki 14.3.2011 28/03/2011 Pekka Puska, Director General 2 Global Health Burden Estimated global deaths by cause,

More information

1015/012/2015 FINLAND S SCHOOL MILK STRATEGY 26 June 2015

1015/012/2015 FINLAND S SCHOOL MILK STRATEGY 26 June 2015 1015/012/2015 FINLAND S SCHOOL MILK STRATEGY 26 June 2015 VISION 2020 Finnish children and young people eat tasty, well-balanced, varied, sustainably produced and safe food, with milk and milk products

More information

Labelling the salt content in foods: a useful tool in reducing sodium intake in Finland

Labelling the salt content in foods: a useful tool in reducing sodium intake in Finland Public Health Nutrition: 11(4), 335 340 DOI: 10.1017/S1368980007000249 Labelling the salt content in foods: a useful tool in reducing sodium intake in Finland Pirjo Pietinen*, Liisa M Valsta, Tero Hirvonen

More information

Nutrition & Diet for Healthy Lifestyles in Europe

Nutrition & Diet for Healthy Lifestyles in Europe Nutrition & Diet for Healthy Lifestyles in Europe Supported by the European Commission, Directorate General for Health & Consumer Protection & The Ministry of Health, Greece. Organized by University of

More information

International model for prevention of chronic disease: Finland experience

International model for prevention of chronic disease: Finland experience International model for prevention of chronic disease: Finland experience Erkki Vartiainen, MD, Professor, Assistant Director General 06/12/2011 Erkki Vartiainen 1 2 Start of the North Karelia project

More information

CROATIA NACIONALNE SMJERNICE ZA PREHRANU UČENIKA U OSNOVNIM ŠKOLAMA. School food policy (mandatory) Year of publication 2013

CROATIA NACIONALNE SMJERNICE ZA PREHRANU UČENIKA U OSNOVNIM ŠKOLAMA. School food policy (mandatory) Year of publication 2013 CROATIA School food policy (mandatory) Developed by Year of publication 2013 Web link(s) NACIONALNE SMJERNICE ZA PREHRANU UČENIKA U OSNOVNIM ŠKOLAMA Ministry of Health http://www.zdravlje.hr/content/download/11609/84157/file/nacionalne_smjernice_za_

More information

That s Good for You! Super Shokuiku School Project : Get Healthy with Exercise and Food. Case Study

That s Good for You! Super Shokuiku School Project : Get Healthy with Exercise and Food. Case Study Case Study Super Shokuiku School Project : Get Healthy with Exercise and Food That s Good for You! Initiatives to Reduce the Prevalence of Children with a Tendency Toward Obesity Higashidori Elementary

More information

Expert Models for Decision Makers TM Creme Global Reformulation Project under FDII s Health Strategy: Methodology

Expert Models for Decision Makers TM Creme Global Reformulation Project under FDII s Health Strategy: Methodology G L O B A L Expert Models for Decision Makers TM Creme Global Reformulation Project under FDII s Health Strategy: Methodology Dr. Aileen Connolly Dietary Intake Specialist 11 th September 2014 The Creme

More information

Heart health and diet. Our Bupa nurses have put together these simple tips to help you eat well and look after your heart.

Heart health and diet. Our Bupa nurses have put together these simple tips to help you eat well and look after your heart. Heart health and diet Our Bupa nurses have put together these simple tips to help you eat well and look after your heart. What you eat can have an impact on the health of your heart. Eating a healthy diet

More information

Nutrition The Nordic Way

Nutrition The Nordic Way Nutrition The Nordic Way Inge Tetens Professor in Nutrition National Food Institute DTU intet@food.dtu.dk The Nordic Co-operation in Nutrition Denmark Finland Iceland Norway Sweden 2 Why Nordic nutrition

More information

Dietary Fat Guidance from The Role of Lean Beef in Achieving Current Dietary Recommendations

Dietary Fat Guidance from The Role of Lean Beef in Achieving Current Dietary Recommendations Dietary Fat Guidance from 1980-2006 The Role of Lean Beef in Achieving Current Dietary Recommendations Penny Kris-Etherton, Ph.D., R.D. Department of Nutritional Sciences Pennsylvania State University

More information

Myanmar Food and Nutrition Security Profiles

Myanmar Food and Nutrition Security Profiles Key Indicators Myanmar Food and Nutrition Security Profiles Myanmar has experienced growth in Dietary Energy Supply (DES). Dietary quality remains poor, low on protein and vitamins and with high carbohydrates.

More information

Myanmar - Food and Nutrition Security Profiles

Myanmar - Food and Nutrition Security Profiles Key Indicators Myanmar - Food and Nutrition Security Profiles Myanmar has experienced growth in Dietary Energy Supply (DES). Dietary quality remains poor, low on protein and vitamins and with high carbohydrates.

More information

The North Karelia Project: Cardiovascular disease prevention in Finland

The North Karelia Project: Cardiovascular disease prevention in Finland O P E N A C C E S S National Institute for Health and Welfare (THL), Mannerheimintie 166, 00270 Helsinki, Finland *Email: erkki.vartiainen@thl.fi Review article The North Karelia Project: Cardiovascular

More information

HLG DEC 2011 Update on Developments in Cyprus

HLG DEC 2011 Update on Developments in Cyprus HLG DEC 2011 Update on Developments in Cyprus Eliza Markidou MSc, RD el Clinical Dietitian A Coordinator of Healthy Lifestyle program Ministry Of Health Non Communicable Diseases 2008 HEALTH PROBLEMS

More information

Sund skolemad med smag smil og samvaer

Sund skolemad med smag smil og samvaer DENMARK School food policy (voluntary) Developed by Year of publication Web link(s) Sund skolemad med smag smil og samvaer Ministry of Food, Agriculture and Fisheries 2012 (website update) http://altomkost.dk/servicemenu/publikationer/publikation/pub/hent-fil/publication/

More information

Chapter 2. Planning a Healthy Diet

Chapter 2. Planning a Healthy Diet Chapter 2 Planning a Healthy Diet Principles and Guidelines Diet Planning Principles Adequacy Sufficient energy Adequate nutrients for healthy people Balance Enough but not too much kcalorie (energy) control

More information

Youth4Health Project. Student Food Knowledge Survey

Youth4Health Project. Student Food Knowledge Survey Youth4Health Project Student Food Knowledge Survey Student ID Date Instructions: Please mark your response. 1. Are you a boy or girl? Boy Girl 2. What is your race? Caucasian (White) African American Hispanic

More information

School Food. Policy for Packed Lunches (brought in from home)

School Food. Policy for Packed Lunches (brought in from home) School Food Policy for Packed Lunches (brought in from home) Shincliffe CE Primary School Every member of the school community is valued as a child of God, made in his image and likeness. All are welcome

More information

Nutrition and Health Foundation Seminar

Nutrition and Health Foundation Seminar Nutrition and Health Foundation Seminar Presentation by Brian Mullen Health Promotion Policy Unit Department of Health and Children Prevalence of overweight and obesity has been described by WHO as an

More information

A WHO nutrient profile model: the European perspective. J. Breda Programme Manager Nut., PA & Obesity WHO Regional Office for Europe

A WHO nutrient profile model: the European perspective. J. Breda Programme Manager Nut., PA & Obesity WHO Regional Office for Europe A WHO nutrient profile model: the European perspective J. Breda Programme Manager Nut., PA & Obesity WHO Regional Office for Europe Platform for Action on Diet, Physical Activity and Health Brussels, 24

More information

NCD MONITORING AND NPHI S

NCD MONITORING AND NPHI S Pekka Puska, Professor, MD, PhD, MPolSc Director General, National Institute for Health and Welfare (THL), Finland Vice President, International Association of National Public Health Institutes (IANPHI)

More information

CZECH REPUBLIC. School food policy (mandatory) Year of publication 2005, 2008

CZECH REPUBLIC. School food policy (mandatory) Year of publication 2005, 2008 CZECH REPUBLIC School food policy (mandatory) Developed by Year of publication 2005, 2008 Web link(s) Vyhláška č. 107/2005 Sb., o školním stravování Vyhláška č. 108/2005 Sb., o školských výchovných a ubytovacích

More information

NATIONAL NUTRITION WEEK 2012: A Food Guide to Healthy Eating

NATIONAL NUTRITION WEEK 2012: A Food Guide to Healthy Eating NATIONAL NUTRITION WEEK 2012: A Food Guide to Healthy Eating September 2012 INTRODUCTION This serves as a background document highlighting the key messages to be used throughout National Nutrition Week

More information

Lifelong Nutrition. Jemma O Hanlon BHlthSc(Nutr & Diet) APD AN Accredited Practising Dietitian Accredited Nutritionist

Lifelong Nutrition. Jemma O Hanlon BHlthSc(Nutr & Diet) APD AN Accredited Practising Dietitian Accredited Nutritionist Lifelong Nutrition Jemma O Hanlon BHlthSc(Nutr & Diet) APD AN Accredited Practising Dietitian Accredited Nutritionist Outline a Macronutrients a Micronutrients a Glycaemic Index a NHPAs The Australian

More information

ACHIEVEMENTS AND CHALLENGES IN NCD PREVENTION IN FINLAND

ACHIEVEMENTS AND CHALLENGES IN NCD PREVENTION IN FINLAND Pekka Puska Professor, Member of Parliament Past Director General, National Institute for Health and Welfare (THL), Finland Past President, International Association of National Public Health Institutes

More information

Content. The double burden of disease in México

Content. The double burden of disease in México Can we and Prevent Malnutrition while Addressing the Challenge of NRCD s? Experiences from Mexico Content The double burden of disease in México What is currently being done in México for preventing and

More information

Results of the North Karelia Project and national NCD prevention

Results of the North Karelia Project and national NCD prevention Results of the North Karelia Project and national NCD prevention Erkki Vartiainen, MD, Professor, Assistant Director General 28/03/2011 Erkki Vartiainen 1 2 Start of the North Karelia project (1) Seven

More information

School Food Policy for Packed Lunches (brought in from home)

School Food Policy for Packed Lunches (brought in from home) School Food Policy for Packed Lunches (brought in from home) This policy guidance has been developed by a group of multi-agency partners involved in reducing childhood obesity, promoting the health and

More information

THE CONTRIBUTION OF SCHOOL LUNCH ON ACTUAL ENERGY AND NUTRIENT INTAKES AMONG SELECTED FILIPINO HIGH SCHOOL STUDENTS

THE CONTRIBUTION OF SCHOOL LUNCH ON ACTUAL ENERGY AND NUTRIENT INTAKES AMONG SELECTED FILIPINO HIGH SCHOOL STUDENTS THE CONTRIBUTION OF SCHOOL LUNCH ON ACTUAL ENERGY AND NUTRIENT INTAKES AMONG SELECTED FILIPINO HIGH SCHOOL STUDENTS Imelda Angeles-Agdeppa, Ph. D.; Clarita R. Magsadia; Chona F. Pantaleon ABSTRACT Background:

More information

WORKING DOCUMENT ON THE SETTING OF NUTRIENT PROFILES

WORKING DOCUMENT ON THE SETTING OF NUTRIENT PROFILES EUROPEAN COMMISSION HEALTH AND CONSUMERS DIRECTORATE-GENERAL Brussels, 13 February 2009 WORKING DOCUMENT ON THE SETTING OF NUTRIENT PROFILES Preliminary draft Legal proposal Prepared by the Commission

More information

A model of how to eat healthily

A model of how to eat healthily Average adult A model of how to eat healthily Shows the different types of food we need to eat and in what proportions to have a well balanced and healthy diet Not a model of each meal Applies to most

More information

Nutrition Counselling

Nutrition Counselling Nutrition Counselling Frieda Dähler Augustiny, Nutritional Counsellor Preventive Cardiology & Sports Medicine University Clinic of Cardiology Optimal Diet for Prevention of Coronary Heart Disease Diet

More information

TO LOWER LDL CHOLESTEROL BY UP TO 9%, TAKE TWO A DAY

TO 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 information

Packed Lunch Policy. School Food Policy for Packed Lunches (brought in from home)

Packed Lunch Policy. School Food Policy for Packed Lunches (brought in from home) Packed Lunch Policy School Food Policy for Packed Lunches (brought in from home) This policy guidance has been developed by a group of multi-agency partners involved in reducing childhood obesity, promoting

More information

MARGARI NE IS EVERYDAY HEALTHY

MARGARI NE IS EVERYDAY HEALTHY MARGARI NE IS EVERYDAY HEALTHY IS A SMART CHOICE Choosing the right dietary fats, both in terms of quantity and quality, contributes to cardiovascular health. An overall balanced diet includes foods that

More information

To monitor the uptake of the healthier options. To monitor uptake of branded meal deals where healthy options are taken by the consumer.

To 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 information

St. Cuthbert s RC Primary School

St. Cuthbert s RC Primary School St. Cuthbert s RC Primary School Packed Lunch Policy Head Teacher: R Donnelly Chair of Governors: T Devereux Article 24 Every child has the right to the best possible health. Governments must work to provide

More information

Packed Lunch Policy. School Food Policy for Packed Lunches (brought in from home)

Packed Lunch Policy. School Food Policy for Packed Lunches (brought in from home) Packed Lunch Policy School Food Policy for Packed Lunches (brought in from home) This policy guidance has been developed by a group of multi-agency partners involved in reducing childhood obesity, promoting

More information

TO LOWER LDL CHOLESTEROL BY UP TO 9%, TAKE TWO A DAY

TO 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 information

Nestlé's Salt Reduction Policy

Nestlé's Salt Reduction Policy Nestlé's Salt Reduction Policy Meeting of the Institute of Medicine of the National Academies Identifying Strategies to Reduce Sodium Intake in the US Population Washington DC, March 30, 2009 Edward Fern

More information

Country Report: Sweden General Conclusions Basic Facts Health and Nutrition Health Related Initiatives Climate Change

Country Report: Sweden General Conclusions Basic Facts Health and Nutrition Health Related Initiatives Climate Change Country Report: Sweden General Conclusions Basic Facts Health and Nutrition Health Related Initiatives Climate Change General conclusion Health in Sweden has improved for many decades Many health problems

More information

Food Technology 2012 HIGHER SCHOOL CERTIFICATE EXAMINATION. Total marks 100. Section I Pages 2 6

Food Technology 2012 HIGHER SCHOOL CERTIFICATE EXAMINATION. Total marks 100. Section I Pages 2 6 2012 HIGHER SCHOOL CERTIFICATE EXAMINATION Food Technology Total marks 100 Section I Pages 2 6 General Instructions Reading time 5 minutes Working time 3 hours Write using black or blue pen Black pen is

More information

Dear Sir/Madam Please attached find our response to the issues raised in the GREEN PAPER :

Dear Sir/Madam Please attached find our response to the issues raised in the GREEN PAPER : 13 March 2006 HKL European Commission Directorate-General Health and Consumer Protection Unit C4 Health Determinants L-2920 Luxembourg Dear Sir/Madam Please attached find our response to the issues raised

More information

Eating Healthy To Be Healthy

Eating Healthy To Be Healthy Just A Reminder what is healthy food? Healthy Eating Healthy To Be Healthy Fruit Vegetables Fish & Meat Eggs, Cheese & Milk Unhealthy Food Chocolate Crisps chips Cake Sweets A Guide To Healthy Eating Being

More information

Nutrition information provided on food labels. Understanding Nutrition Labelling to Make Informed Food Choices. Since 2005

Nutrition information provided on food labels. Understanding Nutrition Labelling to Make Informed Food Choices. Since 2005 Understanding Nutrition Labelling to Make Informed Food Choices Nutrition information provided on food labels Nutrition Facts Ingredient List INGREDIENTS: Whole wheat, wheat bran, sugar/glucose-fructose,

More information

KING JAMES I ACADEMY. Packed Lunch Policy

KING JAMES I ACADEMY. Packed Lunch Policy KING JAMES I ACADEMY Packed Lunch Policy 2014-2015 Policy for Packed Lunches (brought in from home) 1. Introduction 1.1 To grow and stay healthy children need to eat a nutritionally well balanced diet.

More information

National Food Administration s Regulations on the Use of a Particular Symbol 1 ;

National Food Administration s Regulations on the Use of a Particular Symbol 1 ; National Food Administration s Regulations on the Use of a Particular Symbol 1 ; Translation by the Swedish National Food Administration March 2006 This translation is provided for information and guidance

More information

Functions of Food. To provide us with energy and keep us active. For growth and repair of the. body. To stop us from feeling hungry.

Functions of Food. To provide us with energy and keep us active. For growth and repair of the. body. To stop us from feeling hungry. Functions of Food To provide us with energy and keep us active. For growth and repair of the body. To stop us from feeling hungry. To keep us healthy and fight diseases. Nutrients Macro/Micro Nutrient

More information

JIGSAW READING CARBOHYDRATES

JIGSAW READING CARBOHYDRATES Date: CARBOHYDRATES Carbohydrates provide an important source of energy for our bodies. There are two types of carbohydrates: Sugars are found in foods which taste sweet like candies, jams and desserts.

More information

Children, Adolescents and Teen Athlete

Children, Adolescents and Teen Athlete Children, Adolescents and Teen Athlete General Nutritional Needs Across the Life Cycle Many health problems are linked to Nutrition It would be wise to know and follow the guidelines of the Food Pyramid

More information

Following Dietary Guidelines

Following Dietary Guidelines LESSON 26 Following Dietary Guidelines Before You Read List some things you know and would like to know about recommended diet choices. What You ll Learn the different food groups in MyPyramid the Dietary

More information

Understanding Nutrition Labelling to Make Informed Food Choices

Understanding Nutrition Labelling to Make Informed Food Choices Understanding Nutrition Labelling to Make Informed Food Choices Nutrition information provided on food labels Nutrition Facts INGREDIENTS: Whole wheat, Ingredient List Nutrition Claims Health Claims wheat

More information

BNF looks at years 7 and 8 of the National Diet and Nutrition Survey (NDNS) Rolling Programme (2014/ /2016)

BNF looks at years 7 and 8 of the National Diet and Nutrition Survey (NDNS) Rolling Programme (2014/ /2016) BNF looks at years 7 and 8 of the National Diet and Nutrition Survey (NDNS) Rolling Programme (2014/2015-2015/2016) Contents 1 Introduction... 1 2. NDNS findings on intake compared to nutrient-based recommendations...

More information

Policy for Packed Lunches

Policy for Packed Lunches Last Reviewed: December 2018 Reviewed Annually A member of the Griffin Schools Trust This policy guidance has been developed with the aim of reducing childhood obesity, promoting the health and well-being

More information

Unit code: K/601/1782 QCF level: 5 Credit value: 15

Unit 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 information

No. of products >=3.5 Health Star Rating ineligible to display health claim (%)

No. of products >=3.5 Health Star Rating ineligible to display health claim (%) Table S1: Agreement between the number of products scoring >=3.5 stars using the Health Star Rating and the proportion of products eligible to display a health claim using the Nutrient Profiling Scoring

More information

Challenges and Opportunities for Food Reformulation. Prof. Eileen Gibney

Challenges and Opportunities for Food Reformulation. Prof. Eileen Gibney Challenges and Opportunities for Food Reformulation Prof. Eileen Gibney Outline What is food reformulation? scope, nutrients Opportunities Challenges Case studies PHE Calorie reduction scope and ambition

More information

The Keyhole for Healthier Food Norway

The Keyhole for Healthier Food Norway Title in original language: Nøkkelhullet Target groups: The Keyhole for Healthier Food Norway General population. Specific target groups are families with children. Short description of the intervention

More information

Nutrients. The food you eat is a source of nutrients. Nutrients are defined as the substances found in food that keep your body functioning.

Nutrients. The food you eat is a source of nutrients. Nutrients are defined as the substances found in food that keep your body functioning. Nutrients The food you eat is a source of nutrients. Nutrients are defined as the substances found in food that keep your body functioning. Your body needs nutrients to Provide energy. Build and repair

More information

NUTRITION GUIDELINES DRAFT - work in progress January 18 th 2016

NUTRITION GUIDELINES DRAFT - work in progress January 18 th 2016 GAIN NORDIC PARTNERSHIP NUTRITION GUIDELINES DRAFT - work in progress January 18 th 2016 A MULTI-SECTOR PARTNERSHIP FOR IMPROVED NUTRITION The GAIN Nordic Partnership aims to deliver nutritious foods to

More information

TECHNOLOGY AND LIVING (FOOD SCIENCE & TECHNOLOGY) PAPER 1. (Sample Paper)

TECHNOLOGY AND LIVING (FOOD SCIENCE & TECHNOLOGY) PAPER 1. (Sample Paper) HONG KONG EXAMINATIONS AND ASSESSMENT AUTHORITY HONG KONG DIPLOMA OF SECONDARY EDUCATION EXAMINATION TECHNOLOGY AND LIVING (FOOD SCIENCE & TECHNOLOGY) PAPER 1 (Sample Paper) Time allowed: 1½ hours This

More information

Nutrition and Healthy Eating Policy

Nutrition and Healthy Eating Policy Reviewed: June 2016 Next Review: June 2018 Linked Policies: Behaviour Management Reviewed June 2016 Page 1 of 5 Introduction Children are provided with regular drinks and food in adequate quantities for

More information

Together we succeed. Packed Lunch Policy. NAME OF SCHOOL: Hutton Henry C E Primary. School Food Policy for Packed Lunches (brought in from home)

Together we succeed. Packed Lunch Policy. NAME OF SCHOOL: Hutton Henry C E Primary. School Food Policy for Packed Lunches (brought in from home) Together we succeed Packed Lunch Policy NAME OF SCHOOL: Hutton Henry C E Primary. School Food Policy for Packed Lunches (brought in from home) Introduction To grow and stay healthy children need to eat

More information

Disney Nutrition Guidelines Criteria

Disney Nutrition Guidelines Criteria Disney Nutrition Guidelines Criteria e u r o p e, middle east and africa at a glance: The Nutrition Guidelines criteria were developed with the help of nutrition experts and informed by best-in-class science-based

More information

= EAT WELL EVERYONE CAN FIND A WAY TO EAT WELL.

= EAT WELL EVERYONE CAN FIND A WAY TO EAT WELL. = EAT WELL EVERYONE CAN FIND A WAY TO EAT WELL. Presentation topics The new Finnish dietary guidelines Smart, healthy food and exercise choices Shortly about the project Syö hyvää (Eat well) by the Consumers

More information

BASIC NUTRITION NUTRITION /17/2017. Agenda

BASIC NUTRITION NUTRITION /17/2017. Agenda BASIC NUTRITION Haley Quade, M A, RD, CD Tarrah M ccreary, M S, RD, SNS Agenda Gain a basic understanding of general nutrition Become familiar with the Dietary Guidelines for Americans current standards

More information

You Bet Your Weight. Karah Mechlowitz

You Bet Your Weight. Karah Mechlowitz You Bet Your Weight Karah Mechlowitz What to Expect for Today n Introduction to macronutrients n Breakdown of each macronutrient n Ways to track macronutrients n Wrap up What are the macronutrients? Carbohydrates

More information

Module 1 An Overview of Nutrition. Module 2. Basics of Nutrition. Main Topics

Module 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 information

BCH 445 Biochemistry of nutrition Dr. Mohamed Saad Daoud

BCH 445 Biochemistry of nutrition Dr. Mohamed Saad Daoud BCH 445 Biochemistry of nutrition Dr. Mohamed Saad Daoud 1 Energy Needs & Requirements Food is the only source of body which undergoes Metabolism and liberate / Generates Energy required for vital activities

More information

3. How would you balance this Breakfast?

3. How would you balance this Breakfast? Healthy Eating and You A few questions before we start: 1. Eggs belong to which food group? A. Vegetables and fruit B. Grains C. Milk and Alternatives D. Meats and Alternatives Questions Continued 2. Which

More information

Federation of St Godric s and St Mary s RCVA Primary Schools. Packed Lunch Policy

Federation of St Godric s and St Mary s RCVA Primary Schools. Packed Lunch Policy Federation of St Godric s and St Mary s RCVA Primary Schools Packed Lunch Policy May 2017 School Food Policy for Packed Lunches (brought in from home) Introduction To grow and stay healthy children need

More information

Answering the question- Why Should You Care What You Are Eating???

Answering the question- Why Should You Care What You Are Eating??? Answering the question- Why Should You Care What You Are Eating??? Never eat more than you can lift. - Miss Piggy Portion Distortion 6 Main Nutrients Vitamins Minerals Water Carbohydrates Protein Fat Keep

More information

Chapter 2. Tools for Designing a Healthy Diet

Chapter 2. Tools for Designing a Healthy Diet Chapter 2 Tools for Designing a Healthy Diet Fig. 2.p035 Philosophy That Works Consume a variety of foods balanced by a moderate intake of each food Variety choose different foods Balanced do not overeat

More information

VYHLÁŠKA Ministerstva školstva Slovenskej republiky zo 14. augusta 2009 o zariadení školského stravovania A combination of ministries

VYHLÁŠKA Ministerstva školstva Slovenskej republiky zo 14. augusta 2009 o zariadení školského stravovania A combination of ministries SLOVAKIA School food policy (mandatory) Developed by Year of publication 2009 Web link(s) VYHLÁŠKA Ministerstva školstva Slovenskej republiky zo 14. augusta 2009 o zariadení školského stravovania A combination

More information

Laos - Food and Nutrition Security Profiles

Laos - Food and Nutrition Security Profiles Key Indicators Laos - Food and Nutrition Security Profiles In Lao PDR, GDP per capita has increased consistently during recent years, as has Dietary Energy Supply (DES) per person. Nevertheless, undernutrition

More information

Good nutrition can reduce the risk of developing many preventable diseases! Nutrition is a cornerstone of health.

Good nutrition can reduce the risk of developing many preventable diseases! Nutrition is a cornerstone of health. Healthy Eating Tips Why is a Healthy Diet so Important? A) Prevent Disease Risks Did you know that many chronic diseases are preventable? This includes conditions such as:» Heart Disease» Strokes» Diabetes»

More information

Appendix G. U.S. Nutrition Recommendations and Guidelines. Dietary Guidelines for Americans, Balancing Calories to Manage Weight

Appendix G. U.S. Nutrition Recommendations and Guidelines. Dietary Guidelines for Americans, Balancing Calories to Manage Weight Appendix G U.S. Nutrition Recommendations and Guidelines Dietary Guidelines for Americans, 2010 Balancing Calories to Manage Weight Prevent and/or reduce overweight and obesity through improved eating

More information

BARBADOS FOOD BASED DIETARY GUIDELINES FOR. Revised Edition (2017)

BARBADOS FOOD BASED DIETARY GUIDELINES FOR. Revised Edition (2017) FOOD BASED DIETARY GUIDELINES FOR BARBADOS ma fro ni m Foods O ts & ils Fa Fruits Le gum es al s Revised Edition (2017) V e eg ta bles les ap St These guidelines aim to encourage healthy eating habits

More information

Healthy Eating. Eating healthily is about eating the right amount of food for your energy needs. Based on the eatwell plate, you should try to eat:

Healthy Eating. Eating healthily is about eating the right amount of food for your energy needs. Based on the eatwell plate, you should try to eat: Healthy Eating The eatwell plate shows the different types of food we need to eat and in what proportions to have a wellbalanced and healthy diet. It's a good idea to try to get this balance right every

More information

Databases for Characterizing Foods in the As Eaten Form

Databases for Characterizing Foods in the As Eaten Form Databases for Characterizing Foods in the As Eaten Form Elizabeth Condon, M.S., R.D. 36th National Nutrient Databank Conference March 27, 2012 Key Issues Most databases designed for assessing dietary intake

More information

Nutrition & Health Claims

Nutrition & Health Claims 1 Nutrition & Health Claims European Regulation 1924/2006 Jean Pottier FPS Health, Food Chain Safety and Environment Division Food, Feed and other consumption product 2 1 L Echo, 5/09/08 3 4 2 5 General

More information

Childhood Obesity. Jay A. Perman, M.D. Vice President for Clinical Affairs University of Kentucky

Childhood Obesity. Jay A. Perman, M.D. Vice President for Clinical Affairs University of Kentucky Childhood Obesity Jay A. Perman, M.D. Dean, College of Medicine Vice President for Clinical Affairs University of Kentucky Epidemic of Overweight & Obesity in Children Prevalence of Overweight by Race/Ethnicity

More information

Student Book. Grains: 5 10 ounces a day (at least half whole grains) Self-Check

Student Book. Grains: 5 10 ounces a day (at least half whole grains) Self-Check ETR Associates Middle School I read and followed directions. My work is neat and complete. This is my best work. HealthSmart Actions Lesson at a Glance Student Book The HealthSmart Actions student book

More information

Nutrition Glossary for Healthy Food & Special Diet

Nutrition 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 information

Supplemental Table 1: List of food groups

Supplemental Table 1: List of food groups Supplemental Table 1: List of food groups Food groups names Food groups description Serving size definitions - Examples Fruits and vegetables Vegetables Fruits Whole vegetables All vegetables but soups,

More information

Essential Standard. 8.NPA.1 Apply tools (Body Mass Index, Dietary Guidelines) to plan healthy nutrition and fitness.

Essential Standard. 8.NPA.1 Apply tools (Body Mass Index, Dietary Guidelines) to plan healthy nutrition and fitness. Essential Standard 8.NPA.1 Apply tools (Body Mass Index, Dietary Guidelines) to plan healthy nutrition and fitness. 8.NPA.1.3 Implement meal plans that are consistent with Dietary Guidelines. Warm Up Without

More information

Personal Touch Food Service will ensure all consumers have access to varied and nutritious foods consistent with promoting health and wellness.

Personal Touch Food Service will ensure all consumers have access to varied and nutritious foods consistent with promoting health and wellness. Nutrition Guidelines It is well accepted that consumer eating habits are greatly influenced by the types and quantities of foods made available to them. Personal Touch Food Service is committed to supporting

More information

BE-FLANDERS. School food policy (voluntary) Year of publication 2008

BE-FLANDERS. School food policy (voluntary) Year of publication 2008 BE-FLANDERS School food policy (voluntary) Developed by Year of publication 2008 Web link(s) Gezond eten op school Praktijkgids voor de uitbouw van een evenwichtig voedings- en drankenaanbod op school

More information

Lower your sodium intake and reduce your blood pressure

Lower your sodium intake and reduce your blood pressure Detailed information on dietary sodium for public Lower your sodium intake and reduce your blood pressure www.lowersodium.ca Lower Your Intake and Reduce Your Blood Pressure The chemical name for salt

More information

POLICY DOCUMENT. Food and Nutrition. Written By Ann Cluett January 2018 Review v1.1

POLICY DOCUMENT. Food and Nutrition. Written By Ann Cluett January 2018 Review v1.1 POLICY DOCUMENT Food and Nutrition Name Date Written By Ann Cluett January 2018 Review v1.1 Vision The staff, governors and pupils at Leesons Primary School seek to teach children how to develop and follow

More information

The purpose of this report is to provide feedback to relevant Councils to help inform decision making on key issues.

The purpose of this report is to provide feedback to relevant Councils to help inform decision making on key issues. Store Nutrition Report Final Store Turnover Food and Nutrition Results Nganampa Health Council March 2013 Amanda Lee and Jamie Sheard Summary This report provides food and nutrition information about the

More information

WHY DO WE NEED FAT? It is now known that Omega-3 and Omega- 6 polyunsaturated fats, or good fats, are particularly good for heart health.

WHY DO WE NEED FAT? It is now known that Omega-3 and Omega- 6 polyunsaturated fats, or good fats, are particularly good for heart health. KNOW YOUR FATS WHY DO WE NEED FAT? Fat can contribute positively to our diet, as long as we choose the right types of fats and moderate our intake to the appropriate amounts. Fat has many valuable functions

More information

3. A diet high in saturated fats can be linked to which of the following? A: kidney failure B: bulimia C: anorexia D: cardiovascular disease

3. A diet high in saturated fats can be linked to which of the following? A: kidney failure B: bulimia C: anorexia D: cardiovascular disease Nutrition and Health 1. A substance needed by the body for growth, energy, repair and maintenance is called a. A: nutrient B: carbohydrate C: calorie D: fatty acid 2. All of the following are nutrients

More information

Walworth Primary School

Walworth Primary School Walworth Primary School SCHOOL FOOD POLICY Date: January 2016 Revision Due: January 2017 Ref: S Hutchinson SCHOOL FOOD POLICY Responsibilities The school recognises the important connection between a healthy

More information

Cardiac patient quality of life. How to eat adequately?

Cardiac patient quality of life. How to eat adequately? Cardiac patient quality of life How to eat adequately? François Paillard CV Prevention Center CHU Rennes JESFC, Paris, 17/01/2013 Mrs. L. 55 yrs, Coronary artery disease, normal weight, mild hypertension

More information