Integrating Jamie s Ministry of Food intervention with public health commissioning: Educating families to make healthier choices

Transcription

1 Integrating Jamie s Ministry of Food intervention with public health commissioning: Educating families to make healthier choices SHAPING THE FUTURE THROUGH FOOD EDUCATION

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3 THE JAMIE OLIVER GROUP

4 WHAT THE GOVERNMENT DOES Policies, strategies and campaigns to approach the problem of the nation s poor diet by encouraging behaviour change. This mainly aims to improve the population's knowledge and provide information on healthy eating.

5 AND YET 62% of the population are overweight or obese OBESITY

6 OF WHICH... More than 6 out of 10 men are overweight or obese (66.2%) More than 5 out of 10 women are overweight or obese (57.6%) Public Health England

7 IN CHILDREN... One in five children in reception is overweight or obese (22.6%, girls 21.2%) One in three children in Year 6 is overweight or obese (boys 34.9%, girls 31.5%) Public Health England

8 FRUIT AND VEGETABLE INTAKE Less than three in ten (27%) adults aged years eat five or more portions of fruit and vegetables a day Less than one in ten (8%) children aged years eat five or more portions of fruit and vegetables a day National diet and nutrition survey - Results from years 5 and 6 (combined) 2016

9 HOW DID THIS HAPPEN? Homemade food replaced with ready meals and convenience foods Ready meals Home cooking A decline in cooking in the home from 1950s Caraher M. et al 1999; Lang T. & Caraher M. 1999, 2001

10 WHAT DOES THIS MEAN? High consumption of ready meals is associated with an increased risk of being overweight Ready meals Lack of cooking skills is associated with poor diet and an increased consumption of highly processed, energy-dense food of poor nutritional value Cooking skills Caraher M. et al 1999; Lang T. & Caraher M. 1999, 2001

11 WHY PARENTS ROLE IS SO IMPORTANT? Parents are key agents of behaviour change in children. Children with obese parents are most at risk of becoming overweight Obesity is an intergenerational phenomenon. The effects of shared environment are key Food behaviour in the home are still the most profound predictors of a child s weight status Adams J. et al 2015; Adriani H. et al 2015

12 WHAT ABOUT SOCIOECONOMIC STATUS? Low income families are at an increased risk of diet related diseases. Low income groups report the lowest levels of cooking confidence. Those in the lowest income quintile have a diet lower in fruit, vegetables, oily fish and micronutrients. Adams J. et al 2015; Adriani H. et al 2015

13 CAN THE UK COOK ITS WAY INTO BETTER HEALTH? Cooking skills are considered to be a major predictor of people s ability to make healthy food choices The confidence to cook has been shown to be a major predictor of dietary intake A lack of cooking confidence is associated with people making fewer purchases of fruit and vegetables People struggle to act on advice and information without the practical skills to utilise this new knowledge Cade J. et al 2015; Caraher M. et al 1999; Hartmann C. et al 2013; Winkler E. & Turrel G. 2010

14 CULINARY NUTRITION Hands-on practical classes that combine nutritional principles with cooking and culinary knowledge. This form of cooking intervention helps overcome barriers that currently prevent healthy eating. Classes may contain: Budgeting techniques for affordable meals Shopping strategies Reading nutritional labels The skills necessary to build cooking confidence Embedded nutritional messaging brought alive by the activity of cooking Use of behaviour change technique

15 Cooking is without a doubt, one of the most important skills a person can ever learn. Once someone has that knowledge, that s it - they are set for life. Jamie Oliver, 2008

16 - THE PROGRAMME It s a practical and hands-on community cooking programme that teaches people of all ages how to cook from scratch to improve health

17 CORE COOKING CATEGORIES

18 HOW DOES IT WORK? Local people trained by Jamie Oliver s training team to deliver fun, practical, hands-on cooking classes funded by local public health agendas. Classes include hints on how to shop, budget, read labels and inspire a love of food in the family. Nutrition messages are woven throughout the lessons so students can make informed choices outside the class.

19 OUR RESOURCES

20 MINISTRY OF FOOD CENTRES Rotherham Council set up the first Ministry of Food community cooking centre. Teaching basic skills and Jamie Oliver recipes Local Councils in Bradford and Leeds support the opening of Ministry of Food centers Food Nation in Newcastle establish a community kitchen offering Ministry of Food courses 2011/12 - Centres are set up in Stratford London and Alnwick Northumberland Withdrawal of funding from centres in Alnwick and Stratford.

21 JAMIE S MINISTRY OF FOOD AUSTRALIA In 2010, Ministry of Food Australia begins, co-founded with a philanthropic foundation - The Good Guys Foundation. Funds contributed by central Public Health agendas. They deliver the same course 8 week course, reaching out to deprived and indigenous communities through their 4 permanent centres and 2 mobile kitchens.

22 MINISTRY OF FOOD BITE-SIZED Developed in 2015 in reaction to falling access to funds and government cuts It is an outreach version of our evidence based 8 week intervention Smaller organisation with less access to funds or limited access to kitchens can deliver our course in their communities

23 PARTNERS Trained Public Health staff members and parent volunteers. Deliver in local schools to parents considered hard to reach. Trained Foundation staff. Deliver as part of an adult learning programme accessing funding from local authority. Deliver to families in Sunderland s most deprived areas. Trained members of their charity. Deliver in schools to parents, funded by Peterborough Public Health. Trained Rotarians from 4 Forums in Essex. Deliver to young carer groups in school kitchens. Trained Foundation staff. Deliver to refugee groups in North London Trained volunteers in Vienna, Austria. Deliver to newly arrived refugees.

24 TRAIN THE TRAINER PROGRAMME Jamie s Ministry of Food Training Team empowers organisations to deliver cooking classes in their communities. Many of these access public health funding through individual commissioning arrangements. A 5-day course training people to deliver our 8-week intervention in a community setting. Trainees learn how to: Embed nutritional messages in classes Deliver fun, engaging Jamie Oliver-style cooking lessons Use behaviour change techniques to inspire healthier habits Inspire a love of food and cooking from scratch

25 TRAIN THE TRAINER PROGRAMME Information about ingredients and sourcing The importance of Jamie Oliver s food ethos How to run a successful class Peer support and teach back session to build confidence and skills

26 TRAIN THE TRAINER PROGRAMME Nutrition information made simple with our nutritionist Training in the delivery of fun, Jamie Oliver-style lessons

27 TRAIN THE TRAINER PROGRAMME GRADUATES Tower Hamlets parent and family support services Caritas Vienna Rotary Clubs in Essex West Ham UFC Foundation

28 THE EVIDENCE

29 Independent research conducted by the Public Health Research Consortium Research to support the evaluation and implementation of adult cooking skills interventions in the UK: Phase 1 Can a cooking skill intervention lead to changes in dietary intake of clinical or public health significance? A pilot study to test the model for a planned large Randomised Control Trial. Funding being secured Small control group finds statistically significant changes to food related behaviours

30 Independent research conducted by Leeds University Evaluation of the effectiveness of the Ministry of Food cooking programme on self-reported food consumption and confidence with cooking Quantitative: Qualitative: Increased fruits and vegetables consumption Decreased unhealthy snacks consumed Increased cooking confidence Positive changes increased at a 6-month follow up More cooking from scratch Less consumption of frozen foods, ready meals and takeaways Increased ability to differentiate between healthy and unhealthy ingredients Increased ability to control portion sizes Increased understanding and awareness of nutrition Increase in general confidence and self-esteem

31 Independent study conducted by the Deakin University and the University of Melbourne Quantitative: Increased cooking confidence Increased vegetable consumption Less spent on takeaway foods Changes sustained for 6 months Qualitative: Increased confidence and self-esteem Increased cooking skills and food knowledge Positive shift in participants knowledge, attitudes, beliefs, satisfaction and enjoyment of cooking and healthy eating Some flow on benefit in bringing families together to the share a meal around the table Jamie Oliver Film

32 Can a cooking skill intervention lead to changes in dietary intake of clinical or public health significance? The increase in vegetable intake by more than half a serve is an important finding in light of current trends in declining vegetable intake across Australia It s all about making simple changes every day and eating more vegetable is a great place to start. Professor Boyd Swimburn, Population Health Mr Springborg These positive changes emerged immediately following the course and had increased further by six months after the course. This suggest that the MOF programme may encourage short-term changes in dietary behaviour which can be maintained and improve over longer periods of time. Professor Janet Cade, Nutritional Epidemiologist

33 WHAT OUR PAST STUDENTS HAVE SAID Yes portion control definitely. I ve got three children but they ve all left home, so now I know how to cook for myself and not to make too much, which is helping with my weight They teach you how to check food labelling and how to avoid excess salt and fat I add very little fat and oil now, whereas previously I thought fat made food delicious More awareness of nutritional value and I learned more about the 5-a-day campaign Yes definitely, we don t eat ready meals anymore and myself and my dad don t get takeaways now, we made our own pizzas because they showed us how

34 WHAT OUR PAST STUDENTS HAVE SAID I have really enjoyed the course, using fresh ingredients and the quickness of the recipes is a great help. My daughter was really keen for me to participate and learn some new skills together. The course has had a huge impact on me as I got to spend quality one-on-one time with my daughter. I have gained the confidence to use a knife correctly and my knowledge had improved hugely. This course has given me the confidence to try new things and work with fresh ingredients. As a family we eat a lot more healthier now and I have a better relationship with my two children as we can now talk about food which leads to more conversations to other things in life.

35 The picture today - How to continue to seek answers to diet related disease through real life solutions in a world of funding cuts? A change of government and an acceleration of the devolution agenda. Public Health transferred from NHS to PHE and local government responsibility. A significant opportunity for autonomy and local agendas, but in reality a cut of 200 mill in 2015/16 followed by a cut of 331 mill by 2020/21. Leeds City Council: Innovative local commissioning allows Leeds Public Health to use the Ministry of Food evidence based course as a city wide intervention Using research outcomes and anticipated impact Leeds can deliver a meaningful agenda for cooking interventions as mechanism of change Jamie s brand and appeal means course uptake and retention is maintained among hard to reach communities and groups. Cooking across the city of Leeds can be deliver to a quality controlled and consistent

36 The picture today - How to continue to seek answers to diet related disease through real life solutions in a world of funding cuts? Ministry of Food Bite-sized allows local Public Health funding to be utilised according to specific agendas: We work with creative charities and individual public health teams providing them with training and resources. This ensures their classes are delivered in a safe manner and according to the latest PHE nutrition guidance. Bite-sized is flexible and adaptable enough to meet different commissioning agendas or access a wide variety of funding sources

37 The picture today - How to continue to seek answers to diet related disease through real life solutions in a world of funding cuts? An evidence based course with a strong evaluation process allow partners to: Talk meaningfully about anticipated impact Collect their own results to demonstrate change to food related behaviours Add to a growing body of evidence demonstrating the impact of a nation wide cooking intervention. Deliver fun, engaging, Jamie style classes which interest a wide range of people. Use the power of Jamie s brand to add appeal to cooking classes and food education.

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