Why End UK Hunger? (2019)
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Producing and Sharing Allergen Information a Guide for Early Years Settings in England
Eat better, start better Producing and sharing allergen information A guide for early years settings in England. Introduction New allergen labelling requirements were introduced in December 2014. This guide outlines the changes and provides information to help you meet them. The new requirements There is no known cure for food allergies. People with allergies need to avoid the foods The new laws require food businesses to which they are allergic. To do this, they including restaurants, cafes, hospitals, early need accurate ingredients information about years settings and schools providing non- the allergens that are present in food and prepacked food to provide information drinks – whether prepacked, or provided by about the allergens present as ingredients an early years setting or other food business. in the food they serve. These requirements are included in EU and UK laws1,2 and apply Early years settings are required to obtain across Europe. information about children’s special dietary requirements – including food allergies and intolerances – before they attend, and record and act on the information provided about Why is it important to provide 4 allergen information? children’s dietary needs. It is important that requests for special In the UK, it is estimated that around 2 diets are handled sensitively and million people (1-2% of adults and 5-8% of appropriately, and this can be included children) have a food allergy.3 This is when as part of a policy, describing how the body’s immune system reacts unusually these are managed, and a procedure to a specific food, because it mistakenly to follow. -
Acdp-M-Bovis-Working-Group.Pdf
1 Report of the Advisory Committee on Dangerous Pathogens, Mycobacterium bovis Working Group Introduction Bovine tuberculosis (bTB1), caused by Mycobacterium bovis (see Appendix 1), poses a significant and growing animal health and economic problem in the UK. Although historically an important zoonosis, and still so in many parts of the world, a combination of pasteurisation of milk (raw milk is the main source of human infection (de la Rua-Domenech, 2006)) and regular testing of cattle, and culling of those found to test positive on herd screening, has reduced the zoonotic risk enormously, such that bTB is no longer seen as a major zoonotic problem in the UK. However, the number of ‘reactor’ cattle (i.e. cattle testing positive for bTB) slaughtered each year has risen in recent years from 5,200 in 2001 to more than 30,000 per year (National Statistics, 2014). Furthermore, although the number of human cases diagnosed in the UK each year is small, the death in 2013 from bTB of a person who had worked in an abattoir raised the issue of a potentially growing risk of occupational infection. In November 2013, this issue was brought before ACDP, who agreed to set up a Working Group with the purpose of assessing the risks of M. bovis exposure and transmission to those who work in abattoirs and similar facilities handling cattle known or suspected to be infected with M. bovis. The Working Group was tasked with producing a report for ACDP that would provide an evidence base for future ACDP guidance on risk and risk management options in abattoirs dealing with cattle to be applied in this particular occupational setting. -
An Evaluation of the Uk Food Standards Agencys Salt
HEALTH ECONOMICS Health Econ. 22: 243–250 (2013) Published online 6 January 2012 in Wiley Online Library (wileyonlinelibrary.com). DOI: 10.1002/hec.2772 HEALTH ECONOMICS LETTER AN EVALUATION OF THE UK FOOD STANDARDS AGENCY’S SALT CAMPAIGN BHAVANI SHANKARc,*, JOSE BRAMBILA-MACIASa, BRUCE TRAILLa, MARIO MAZZOCCHIb and SARA CAPACCIb aUniversity of Reading, Berkshire, UK bUniversity of Bologna, Bologna, Italy cLeverhulme Centre for Integrative Research on Agriculture and Health and School of Oriental and African Studies, University of London, London, UK ABSTRACT Excessive salt intake is linked to cardiovascular disease and several other health problems around the world. The UK Food Standards Agency initiated a campaign at the end of 2004 to reduce salt intake in the population. There is disagreement over whether the campaign was effective in curbing salt intake or not. We provide fresh evidence on the impact of the campaign, by using data on spot urinary sodium readings and socio-demographic variables from the Health Survey for England over 2003–2007 and combining it with food price information from the Expenditure and Food Survey. Aggregating the data into a pseudo-panel, we estimate fixed effects models to examine the trend in salt intake over the period and to deduce the het- erogeneous effects of the policy on the intake of socio-demographic groups. Our results are consistent with a previous hy- pothesis that the campaign reduced salt intakes by approximately 10%. The impact is shown to be stronger among women than among men. Older cohorts of men show a larger response to the salt campaign compared to younger cohorts, while among women, younger cohorts respond more strongly than older cohorts. -
Food Standards Agency Departmental Report
Putting the Consumer First Departmental Report Spring 2005 This is part of a series of Departmental Reports (Cm6521 to 6548) which, along with the Main Estimates, the document Public Expenditure: Statistical Analyses 2005, and the Supply Estimates 2005-06: Supplementary Budgetary Information, present the Government’s expenditure plans for 2005-2008. The complete set of Departmental Reports and Public Expenditure Statistical Analyses 2005 is also available as a set at a discounted price. Food Standards Agency Departmental Report Presented to Parliament by the Secretary of State for Health and the Chief Secretary to the Treasury by Command of Her Majesty June 2005 Cm 6525 £17.00 © Crown copyright 2005 The text in this document (excluding the Royal Arms and departmental logos) may be reproduced free of charge in any format or medium provided that it is reproduced accurately and not used in a misleading context. The material must be acknowledged as Crown copyright and the title of the document specified. Any enquiries relating to the copyright in this document should be addressed to The Licensing Division, HMSO, St Clements House, 2–16 Colegate, Norwich, NR3 1BQ. Fax: 01603 723000 or email: [email protected] Departmental Report Spring 2005 Contents Page Foreword 3 Chapter 1: Who we are and what we do 5 Chapter 2: How we are doing 9 Chapter 3: Better regulation 39 Chapter 4: The next five years – our Strategic Plan 49 Appendix 1: About the FSA 54 Appendix 2: Our Chief Executive and Board 58 Appendix 3: How we are organised 62 Appendix 4: Performance against Spending Review 2002 Service Delivery 64 Agreement targets Appendix 5: Common core tables 73 Appendix 6: Expert and strategic advisory committees 80 Appendix 7: Glossary of terms 81 The purpose of this report is to present to Parliament and the public a clear and informative account of the expenditure, activities and performance of the Food Standards This report and those of 2001, 2002, 2003 and 2004 are available on our website at Agency. -
FSA Nutrient and Food Based Guidelines for UK Institutions
www.food.gov.uk FSA nutrient and food based guidelines for UK institutions Revised October 2007 - 1 - Healthy Eating Advice 1. The Government recommends that all individuals should consume a diet that contains: • plenty of starchy foods such as rice, bread, pasta and potatoes (choosing wholegrain varieties when possible) • plenty of fruit and vegetables; at least 5 portions of a variety of fruit and vegetables a day • some protein-rich foods such as meat, fish, eggs, beans and non dairy sources of protein, such as nuts and pulses • some milk and dairy, choosing reduced fat versions or eating smaller amounts of full fat versions or eating them less often • just a little saturated fat, salt and sugar 2. The Eatwell plate is a pictorial representation of the proportion that different food groups should make to the diet. This representation of food intake relates to individuals over the age of 5. 3. Although most individuals should be able to get all the nutrients they need from following a healthy balanced diet, certain groups within the population may need to take supplements, these include: - 2 - • Women who could become pregnant or who are planning a pregnancy are advised to take an additional 400 micrograms (mcg) of folic acid per day as a supplement from before conception until the 12th week of pregnancy. In addition to this, they should also eat folate rich foods such as, green vegetables, brown rice and fortified breakfast cereals (making a total of 600 mcg of folate per day from both folate rich foods and a supplement). Pregnant and breastfeeding women should also take a daily 10mcg supplement of vitamin D. -
Legal Definition of Foods That Would Be Included in Food Advertising Restrictions
Legal definition of foods that would be included in food advertising restrictions High Fat, Sugar and salt foods (HFSS) The term ‘junk food’ is not used. Foods and drinks high in fat, sugar and salt (HFSS) are disproportionately marketed and promoted to children in Australia [1‐4]. Excess consumption of these HFSS foods, usually energy dense and with relatively little nutrient content, is considered detrimental to health and counter to the recommendations of the Australian Dietary Guidelines[5]. In terms of food and drink products marketed to children, the majority fall within the ‘Big Five’ product categories: pre‐sugared breakfast cereals, soft drinks, confectionery, savoury snacks and fast food outlets[6]. The legal definition is based on the UK Food Standards Agency (FSA) extensive nutrient profiling of foods to define a criteria for the purpose of Ofcom broadcasting restrictions to reduce the exposure of children to television advertising of foods high in fat, sugar or salt. The nutrient profiling model (NPM) was used to differentiate these foods while encouraging the promotion of healthier alternatives. The FSA NPM underwent rigorous scientific scrutiny and extensive consultation. It has strong backing from a wide range of nutritional experts including the independent Scientific Advisory Committee on Nutrition (SACN) and is supported by Public Health and Broadcasting Ministers. The FSA's NP model uses a straightforward scoring system which recognises the contribution made by beneficial nutrients that are particularly important in children's diets (protein, fibre, fruit and vegetables, and nuts) and penalises food with components that children should eat less of (energy, saturated fats, salt and sugars). -
The Diet Industry the Diet Industry
Issue: The Diet Industry The Diet Industry By: Lisa Rabasca Roepe Pub. Date: March 5, 2018 Access Date: September 24, 2021 DOI: 10.1177/237455680408.n1 Source URL: http://businessresearcher.sagepub.com/sbr-1946-105904-2881576/20180305/the-diet-industry ©2021 SAGE Publishing, Inc. All Rights Reserved. ©2021 SAGE Publishing, Inc. All Rights Reserved. Will it adapt to changing attitudes? Executive Summary The $70.3 billion industry for diet products and plans is experiencing a shakeout as consumer perceptions shift. The industry still fills a need, since about 70 percent of U.S. adults are overweight or obese, according to government data. But attitudes about how to control weight are changing, as many dieters bounce from one plan to another without finding satisfaction. Many give up on dieting altogether in favor of a broader approach that emphasizes eating a wider variety of foods, exercising and seeking to sustain a healthy lifestyle. In addition, new competitors are entering the field to challenge the traditional industry leaders, but the established firms are finding ways to survive in the changing climate. Key takeaways include: The year 2017 was a period of recovery for the industry after several down years for major players such as Weight Watchers. One well-established company, Nutrisystem, has been especially successful in adapting to a changing business environment by seeking partnerships with major retailers. Fitness apps and trackers, once seen as a potential industry disrupter, have had a mixed record, in part because owners often stop using them after a few months. Click hear to listen to an interview with author Lisa Rabasca Roepe. -
Clear Liquid Diet for Diabetics
CLEAR LIQUID DIET FOR DIABETICS Important Facts About Diet: 1. The liquid meal plan that is given to you will replace only the calories that you would normall get from the carbohydrates containing foods in your diet (such as breads, starches, cereals, fruits, and vegetables.) For Example: the plan that replaces a 1500 calorie diet will provide approximately 900 calories. If you replaced all the calories in your diet with juices and sweetened beverages, it could cause your blood sugar to be too high. 2. You will reduce your normal dosage of daily insulin to 2/3 normal dosage on each day you are on clear liquids. Do NOT take insulin the morning of your test, however, it is very important that you bring your insulin with you. Basic List of Foods Considered As Clear Liquids: (NO MILK OR MILK PRODUCTS) Soft drinks (regular, not Sugar-Free) Gatorade (NO RED or PURPLE) Fat-Free Broth or Boullion Lemonade (powdered) Jello – Yellow or Green only Popsicles (only clear fruit flavored) Coffee Fruit Juice / Drinks (NO PULP) (NO RED or PURPLE) Tea Kool-Aid (NO RED or GRAPE) DIABETIC CLEAR LIQUID DIET FOOD GROUPS: Group A (each serving contains about 40 calories) Apple Juice 1/3 cup Fruit Juice ½ cup Lemonade ½ cup Sugar 1 Tbsp. Lemon-Lime Soda ½ cup Gingerale ½ cup White Cranberry Juice ¼ cup Sweetened Gelatin ¼ cup Popsicle ½ Twin Bar Fat-Free Broth/Boullion - any amount Group B (each serving contains about 60 calories) Apple Juice 1/3 cup White Cranberry Juice 1/3 cup Lemonade ¾ cup Gingerale ¾ cup Lemon-Lime Soda ¾ cup Fat-Free Broth/Boullion -any -
The Eatwell Guide Helping You Eat a Healthy, Balanced Diet
The Eatwell Guide Helping you eat a healthy, balanced diet Public Health England in association with the Welsh Government, Food Standards Scotland and the Food Standards Agency in Northern Ireland. Get started now Eating well and having a healthy lifestyle can help us feel our best – and make a big difference to our long-term health. So why not make a change today? The Eatwell Guide shows the proportions in which different types of foods are needed to have a well-balanced and healthy diet. The proportions shown are representative of your food consumption over the period of a day or even a week, not necessarily each meal time. Is the Eatwell Guide for me? The Eatwell Guide applies to most people regardless of weight, dietary restrictions/ preferences or ethnic origin. However, it doesn’t apply to children under 2 because they have different nutritional needs. Between the ages of 2 and 5, children should gradually move to eating the same foods as the rest of the family, in the proportions shown on the Eatwell Guide. Anyone with special dietary requirements or medical needs might want to check with a registered dietitian on how to adapt the Eatwell Guide to meet their individual needs. How can the Eatwell Guide help? The Eatwell Guide shows the different types of foods and drinks we should consume – and in what proportions – to have a healthy, balanced diet. • Eat at least 5 portions of a variety of fruit and vegetables every day • Base meals on potatoes, bread, rice, pasta or other starchy carbohydrates; choosing wholegrain versions where possible • Have some dairy or dairy alternatives (such as soya drinks); choosing lower fat and lower sugar options • Eat some beans, pulses, fish, eggs, meat and other proteins (including 2 portions of fish every week, one of which should be oily) • Choose unsaturated oils and spreads and eat in small amounts • Drink 6-8 cups/glasses of fluid a day If consuming foods and drinks high in fat, salt or sugar have these less often and in small amounts. -
1. Exposure Data
1. EXPOSURE DATA 1.1 Identification of the agents by-products such as blood. It is also important to distinguish between industrial processing The focus of thisMonograph is the consump- and household preparations. As there is a huge tion of red meat and processed meat. These terms variety of processed meat products, it is difficult are defined below. to sort them into categories (Santarelli et al., 2008). However, based on recommendations by 1.1.1 Red meat the Food and Agriculture Organization of the United Nations (FAO) (Heinz & Hautzinger, Red meat refers to fresh unprocessed 2007), different groups of industrial processed mammalian muscle meat (e.g. beef, veal, pork, meats can be proposed. lamb, mutton, horse, or goat meat), which may be minced or frozen, and is usually (a) Cured meat pieces consumed cooked. Examples of cured meat include raw beef, raw 1.1.2 Offal ham, cooked beef, cooked ham, corned beef, and bacon. Mammalian offal refers to the internal Curing is a process by which the meat is organs and entrails of a butchered animal (e.g. treated with a small amount of salt (sodium scrotum, small intestine, heart, brain, kidney, chloride, NaCl, with or without potassium chlo- liver, thymus, pancreas, testicle, tongue, tripe, or ride, KCl), with or without nitrate or nitrite salts. stomach) consumed as such. Mammalian offal Curing enhances shelf-life by preserving and is considered to be a specific food category in preventing the spoilage of meat. Cured meat cuts food consumption surveys (FAO, 2015); however, are made of entire pieces of muscle meat and can mammalian offal is reported together with red be subdivided into two groups: cured raw meats meat in some epidemiological studies. -
Water Fluoridation
Water Fluoridation Health monitoring report for England 2018 Water Fluoridation: Health monitoring report for England 2018 About Public Health England Public Health England exists to protect and improve the nation’s health and wellbeing, and reduce health inequalities. We do this through world-leading science, knowledge and intelligence, advocacy, partnerships and the delivery of specialist public health services. We are an executive agency of the Department of Health and Social Care, and a distinct delivery organisation with operational autonomy. We provide government, local government, the NHS, Parliament, industry and the public with evidence-based professional, scientific and delivery expertise and support. Public Health England Wellington House 133-155 Waterloo Road London SE1 8UG Tel: 020 7654 8000 www.gov.uk/phe Twitter: @PHE_uk Facebook: www.facebook.com/PublicHealthEngland © Crown copyright 2018 You may re-use this information (excluding logos) free of charge in any format or medium, under the terms of the Open Government Licence v3.0. To view this licence, visit OGL. Where we have identified any third party copyright information you will need to obtain permission from the copyright holders concerned. Published March 2018 PHE publications PHE supports the UN gateway number: 2017777 Sustainable Development Goals 2 Water Fluoridation: Health monitoring report for England 2018 Contents About Public Health England 2 Glossary of acronyms 5 Short lay summary 7 Executive summary 9 Background 9 Methods 9 Results and discussion 11 Conclusion -
Mediterranean Diet Food: Strategies to Preserve a Healthy Tradition
imental er Fo p o x d E C Journal of Experimental Food f h o e l m a n i Boskou, J Exp Food Chem 2016, 1:1 s r t u r y o J Chemistry DOI: 10.4172/2472-0542.1000104 ISSN: 2472-0542 Review Article open access Mediterranean Diet Food: Strategies to Preserve a Healthy Tradition Dimitrios Boskou* Aristotle University of Thessaloniki, Greece *Corresponding author: Dimitrios Boskou, Aristotle University of Thessaloniki, Greece, Tel: +30 2310997791; E-mail: [email protected] Received date: September 21, 2015; Accepted date: November 28, 2015; Published date: December 7, 2015 Copyright: © 2015 Boskou D. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited. Abstract The traditional Mediterranean diet refers to a dietary pattern found in olive growing areas of the Mediterranean region. It’s essential characteristic is the consumption of virgin olive oil, vegetables, fresh fruits, grains, pasta, bread, olives, pulses, nuts and seeds. Moderate amounts of fish, poultry, dairy products and eggs are consumed with small amounts of red meat and wine. Over the past few decades there has been a growing interest in the role of the Mediterranean diet in preventing the development of certain diseases, especially cardiovascular disease. Mediterranean food products are now re-evaluated for the beneficial health effects in relation to the presence of bioactive compounds. The body of science unraveling the role of bioactives such as phenolic acids, various polyphenols, flavonoids, lignans, hydroxyl-isochromans, olive oil secoiridoids, triterpene acids and triterpene alcohols, squalene, αlpha-tocopherol and many others is growing rapidly.