The Moray Food & Health Project
Total Page：16
File Type：pdf, Size：1020Kb
The Moray Food & Health Project Working together to improve health in Moray 1 Contents Executive Summary 4 1. Introduction 6 2. Background 7 2.1 Diet and Health in Moray 7 2.2 Obesity and overweight 11 2.3 Food Access 12 2.4 Children and young people 13 2.5 Health Inequalities 15 3. Project Methodology & Results 16 3.1 Research Sites 16 3.2 Community Profiles 16 4. Objective One – Food Access 20 4.1 Methodology 20 4.2 Results 22 4.2.1 Food Mapping 22 4.2.2 Consultation with Retailers, Tomintoul 27 4.2.3 Community Consultation – Behavioural Data 29 A Full Adult Questionnaire 29 Lhanbryde & Tomintoul 29 A.1 Quantative Data 29 Lhanbryde 31 Tomintoul 35 A.2 Qualitative Data 39 Lhanbryde 39 Tomintoul 40 B Young Peoples’ Health Profiles 43 B.1 Quantative Data 43 Tomintoul & Lhanbryde Youth Clubs 43 Craigellachie, Dufftown, Aberlour & Rothes Primary Schools 46 C Revised Parental Questionnaires 51 C.1 Quantative Data 51 Craigellachie , Dufftown, Aberlour & Rothes 51 C.2 Qualitative Data 56 Craigellachie, Dufftown, Aberlour & Rothes 56 4.3 Key Themes 58 4.4 Recommendations 60 5. Objective Two – Cooking Skills 61 5.1 Methodology 61 5.2 Results 62 5.3 Key Themes 64 5.4 Recommendations 65 2 6. Objective Three – Weight Management & Obesity Services 66 6.1 Methodology 66 A. General Practice Health Profile Framework 66 B. Weight Management Training Questionnaire 67 6.2 Results 68 6.2.1 General Practice Health Profiles 69 6.2.2 General Practice Obesity & Weight Management Service Profiles 77 6.2.3 Weight Management & Training Questionnaires 79 A. Weight Management Questionnaire 79 B. Training Questionnaire 80 6.3 Key Themes 81 6.4 Recommendations 83 7. Objective Four – Schools 84 7.1 Methodology 84 7.2 Results 85 7.2.1 Primary Schools 86 7.2.2 Speyside High 89 7.3 Key Themes 90 7.4 Recommendations 90 8. Conclusion 91 Acknowledgements 91 9. Appendices 92 Appendix 1 Transport costs and services in Speyside and Lhanbryde 92 Appendix 2 Food Mapping – checklist of products 93 Appendix 3 Full Adult Questionnaire 94 Appendix 4 Young People’s Health Profiles 98 Appendix 5 Revised Parental Questionnaire 102 Appendix 6 Shop survey – all results 104 Appendix 7 General Practice Health Profile 107 Appendix 8 Obesity Management / Training 109 Appendix 9 Lesson Plan Speyside Primary Schools 110 Appendix 10 Lesson Plan Speyside High School 112 3 Executive Summary Section 1 – Introduction The aims and objectives of the Moray Food and Health Project are introduced in this section. Supported by Quality of Life Funding, the project team has worked in consultation with communities in Speyside and Lhanbryde to establish what food and health issues exist and to offer health improvement initiatives that are designed to improve long term health and well being in these areas. Section 2 – Overview of Diet & Health in Moray A profile of food and health issues for the Moray area is offered, highlighting areas of concern for communities and agencies in relation to health improvement relevant to the aims and objectives of the Moray Food and Health Project. Although by no means comprehensive, due to a dearth of local data on this topic overall, it is clear that as much as there is clear cause for concern there is considerable scope for improvement. Section 3 – Community Profiles The methodology and results for the broad community profiling of the target areas covered by the report is outlined. Local healthcare services are also described. Section 4 – Food Access An extensive part of the project has been community food mapping and consultations with both adults and children to determine what issues exist within the target areas regarding accessing healthy food. This section reports on the methodology and results of this in- depth piece of work. The outcomes of discussions with local retailers in Tomintoul are also reported. Key themes are drawn together and recommendations for future action offered. Section 5 – Food Skills The impact and success of two specific pieces of community food skills work are assessed in this section – a community based food skills course and a locally delivered training for trainers food skills course for youth workers, both in Speyside. Key issues are identified and approaches for the future suggested. Section 6 – Obesity & Weight Management Services In this part of the project, more detailed local information was gathered to address issues around the increasing local and national prevalence of overweight/obesity; chronic diseases for which overweight/obesity is a significant predisposing factor and chronic disease-related complications, which may primarily occur due to overweight/obesity and poor diet. A detailed account of the methodology and results of this key exercise are described and future actions proposed. 4 Section 7 – Schools In the early stages of the project it had been planned to formulate health profiles of school children that would include information on height, weight and eating habits. However, due to difficulties in accessing this information and the time constraints alternative ways of obtaining similar information were pursued. Workshops were run in both primary and secondary schools in the Speyside area based on the Balance of Good Health. Baseline information on expected nutrition competencies were used to enable the dietitian to assess the levels of knowledge of the participants. The results and potential developments of this part of the project are reported. Section 8 – Conclusion The considerable extent of the work covered by the first phase of the project is acknowledged. Phase 1 has established baseline data on which to build the second phase of the project which will be community focussed and delivering health improvement projects that will tackle key issues identified previously. Section 9 - Appendices Here copies of relevant data and documents developed, gathered and used in the course of Phase 1 of the project are reproduced for reference. 5 1. Introduction The Moray Food and Health Project (MFHP) aims to design a framework for the development of inter-linked local food initiatives that will raise the profile of the role food plays in developing a healthier lifestyle and preventing a range of non-communicable diseases including cancer, cardiovascular disease (CVD) and obesity. Specifically, it aims to encourage better access to healthy food choices, to provide training and skills, to support and encourage lifestyle changes, particularly in children and young people and to reduce inequalities in health. These aims are being achieved in partnership through four key objectives: Food Access • To make better food choices more available to more people in Speyside and Lhanbryde during and beyond the funding period, particularly fruit and vegetables. Cooking Skills • To encourage the development of food skills such as purchasing, preparation, handling, budgeting and creating a balanced diet in the community. Obesity & Weight Management Services • To provide improved and accessible community based weight management support delivering key food and weight management messages. Schools • To work with schools to further develop the Health Promoting Schools initiative within the formal and informal curriculum. The project has drawn on a range of skills and experience from the community, nursing, dietetics and public health to form its core team. Over a period of nine months a considerable amount of data was gathered to provide a picture of what the real issues are in relation to the key objectives of the project in the target communities. Supported by funding for the year 2003/04 by Quality of Life Funding through the Moray Council and local Moray Health Improvement Funding through the Moray Local Healthcare Co-operative (LHCC). The project team worked with Lhanbryde and communities in Speyside to establish what food and health issues exist. In consultation with these communities MFHP will offer initiatives that will improve long term health and well being. The methodology developed and used in this project and described in this report is owned by the Moray Food and Health Project. It is available for wider use upon request from the Moray Food and Health Group. Judith Catherwood Nutrition and Dietetic Services Manager, Moray CHP, Dr Gray's Hospital, Elgin, IV30 1SN [email protected] Elaine Brown Public Health Lead, Moray CHP, Spynie Hospital, Duffus Road, Elgin, IV30 5PW [email protected] 6 2. Background A balanced diet providing sufficient energy but not excess can enhance health and fitness and is an investment in future good health. In contrast, a poor diet can predispose to a variety of serious illnesses, including diabetes, cardiovascular disease and some cancers. A poorer quality of life is a significant factor in many premature deaths from coronary heart disease, cancer and stroke. Diet thus considerably affects health1. The Moray Health Improvement Action Plan2 sets out a clear vision for Moray stating that “the people of Moray deserve the best health possible”. It urges that in Moray: • health services are developed to maximise opportunities for health gain • the promotion of health is sponsored and supported • partners work effectively together to improve the wider factors that influence health The Moray Food and Health Project was set up by the Moray Food and Health Group with a vision to tackle food and health improvement within six specific communities of Moray: • Tomintoul including Glenlivet • Aberlour • Rothes • Craigellachie • Dufftown • Lhanbryde Funding for the initial pilot phase of the project for the year 2003/04 is from Quality of Life Funding through the Moray Council and local Moray Health Improvement Funding through the Moray Local Healthcare Co-operative (LHCC). 2.1 Diet & Health in Moray This section offers a profile of food and health issues for the Moray area, highlighting areas of concern for communities and agencies in relation to health improvement relevant to the aims and objectives of the Moray Food and Health Project.