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Reports on the efforts of Health Secretary John Reid to publish the book "White Paper" in England. Concerns over the need of reducing the prevalence of obesity in the country; Way of responding to several public health issues; Availability of the book.

In January 2021, we assessed the implications of temporary regulations in the United Kingdom allowing pubs and restaurants to operate on a takeaway basis without instigating a change of use. Local authorities (LAs) across the North‐East of England were unaware of any data regarding the take‐up of these regulations, partially due to ongoing capacity issues; participants also raised health concerns around takeaway use increasing significantly. One year on, we repeated the study aiming to understand the impact of these regulations on the policy and practice of key professional groups. Specifically, we wanted to understand if LAs were still struggling with staff capacity to address the regulations, whether professionals still had public health trepidations, and if any unexpected changes had occurred across the local food environment because of the pandemic. We conversed with 16 public health professionals, planners and environmental health officers across seven LAs throughout the North‐East of England via focus groups and interviews. Data collated were analysed via an inductive and semantic, reflexive‐thematic approach. Through analysis of the data, three themes were generated and are discussed throughout: popular online delivery services as a mediator to increased takeaway usage; potential long‐term health implications and challenges; continued uncertainty regarding the temporary regulations. This paper highlights important changes to local food environments, which public health professionals should be aware of, so they are better equipped to tackle health inequalities across urban and sub‐urban areas. [ABSTRACT FROM AUTHOR]

School food provision is an important lever to shape the eating behaviours and dietary intake of school‐aged children and young people, and may help to address issues of childhood obesity, inadequate nutrient intakes and the widening gap of health inequalities. The regulation of school food has been an issue since the 1940s, with the challenges of developing a school food policy that supports health and wellbeing and that can be effectively translated in practice remaining to the present day. This paper examines changes to school food provision in England since the 1940s, with regard to the political structure and decisions made by each respective government. It considers the lessons learned from the development of school food policies over this period and possible ways to improve the standards of school food in the future. [ABSTRACT FROM AUTHOR]

The School Food Plan, published in July 2013 by the Department for Education, is the latest chapter in England's school food reform drive over the past decade. In contrast to conventional independent reviews, which put forward recommendations for consideration, the School Food Plan lays out actions, which are currently being implemented. The plan sets out 16 actions across policy and industry, ranging from changes to the national curriculum and school food standards, to industry-led taskforces. The implementation of the Plan is expected to run for two years, after which the actions will be fully embedded into everyday school food activity, with an expected enduring positive impact on health and attainment. This paper gives a brief overview of the School Food Plan, providing the background to the Plan along with a summary of its central principles. It also offers an update on the 16 actions, taking into account the Government's subsequent announcement that universal free school meals for Reception to Year 2 (pupils aged 4-7) will be provided by September 2014. [ABSTRACT FROM AUTHOR]

The article discusses papers presented at the Westminster Food & Nutrition Forum Keynote Seminar: 'Food Security 2012 – taking forward the Foresight project Global Food and Farming Futures,' held on 23 May 2012 at the Royal Society. Topics included the impact of the Foresight Report, ongoing work in the field of food security and sustainability, and climate change. The event featured experts on food security and sustainability such as Sir John Beddington, Sandy Thomas and Caroline Hurford.

SummaryIntroduction1Definitions of ethnic groups and demographics of minority ethnic groups in the UK○ 1.1 Definitions of 'ethnic groups' and 'ethnicity'○ 1.2 Demographics and characteristics of minority ethnic groups in the UK– Countries of origin– Age/sex distribution and life expectancy– Geographical distribution and size of household– Religious beliefs– Education and employment patternsKey points2Overview of the health profile and dietary habits of minority ethnic groups in the UK○ 2.1 Available surveys○ 2.2 Overview of the health profiles among adults from minority ethnic groups– Overall health– Cardiovascular disease (CVD)– Coronary heart disease (CHD)– Stroke– Type 2 diabetes– Obesity○ 2.3 Possible causes of increased disease risk among minority ethnic groups○ 2.4 Smoking, drinking and physical activity habits○ 2.5 Dietary habits and nutritional status○ 2.6 Overview of the health profiles and dietary and health behaviour patterns of children from minority ethnic groups– Overall health– Diet and health behaviour patterns○ 2.7 Gaps in data availabilityKey points3Factors affecting food choice– Income and socio‐economic status– Food availability and access– Awareness of healthy eating– Religious beliefs– Food beliefs– Time and cooking skills– Generation and genderKey points4Traditional diets of minority ethnic groups○ 4.1 Overview of traditional diets of minority ethic groups– South Asians– African‐Caribbeans– Chinese○ 4.2 Dietary acculturation○ 4.3 Nutritional composition of ethnic‐style cuisineKey points5Nutritional interventions and health promotion among minority ethnic groups○ 5.1 Effective nutritional interventions○ 5.2 Health promotion interventions to prevent problems associated with fasting○ 5.3 Priorities for nutritional interventions and health promotion○ 5.4 Using behaviour change models○ 5.5 Current community initiatives○ 5.6 Catering for institutionalised individuals○ 5.7 Recommendations for future research, policy and practiceKey points6Conclusion• Acknowledgements• References Summary: According to the latest census, non‐white minority ethnic groups made up 7.9% of the UK's population in 2001. The largest of these groups were South Asians, Black African‐Caribbeans and Chinese. Studies have shown that some minority ethnic groups are more likely to experience poorer health outcomes compared with the mainstream population. These include higher rates of cardiovascular disease (CVD), type 2 diabetes and obesity. The differences in health outcomes may reflect interactions between diet and other health behaviours, genetic predisposition and developmental programming, all of which vary across different groups. As is the case for the rest of the population, the dietary habits of minority ethnic groups are affected by a wide variety of factors, but acquiring a better understanding of these can help health professionals and educationalists to recognise the needs of these groups and help them to make healthier food choices. Unfortunately, to date, there have been few tailored, well‐designed and evaluated nutritional interventions in the UK targeting minority ethnic population groups. Further needs assessment and better evaluation of nutritional interventions have been recommended to enhance the understanding of the effectiveness of different approaches amongst minority ethnic groups. This briefing paper will provide an overview of the health profile, dietary habits and other health behaviours of the three largest non‐white minority ethnic groups in the UK, explore the factors affecting their food choices, provide a summary of their traditional diets and review the evidence base to identify the factors that support successful nutrition interventions in these groups. [ABSTRACT FROM AUTHOR]

Information about several papers discussed at a one-day conference held November 11, 2010 at the Institute of Child Health in central London, England on the topics of health and hydration is presented. Topics include hydration and water intake in children and infants, hydration maintenance in older people, and the hydration status in relation to physical activities of athlete. The conference featured academic researchers including dr. Susan Shirreffs, dr. Sue Reeves, and dr. Ricardo Costa.

Stark, widening health and income inequalities in the United Kingdom underpin the need for increased support for low‐income families to access affordable and nutritious foods. Using anonymised supermarket loyalty card transaction records, this study aimed to assess how an additional Healthy Start voucher (HSV) top‐up of £2, redeemable only against fruit and vegetables (FVs), was associated with FV purchases among at‐risk households. Transaction and redemption records from 150 loyalty card‐holding households, living in northern England, who had engaged with the top‐up scheme, were analysed to assess the potential overall population impact. Using a pre‐post study design, 133 of these households' records from 2021 were compared with equivalent time periods in 2019 and 2020. Records were linked to product, customer and store data, permitting comparisons using Wilcoxon matched‐pairs sign‐ranked tests and relationships assessed with Spearman's Rho. These analyses demonstrated that 0.9 more portions of FV per day per household were purchased during the scheme compared to the 2019 baseline (p = 0.0017). The percentage of FV weight within total baskets also increased by 1.6 percentage points (p = 0.0242), although the proportional spend on FV did not change. During the scheme period, FV purchased was higher by 0.4 percentage points (p = 0.0012) and 1.6 percentage points (p = 0.0062) according to spend and weight, respectively, in top‐up redeeming baskets compared to non‐top‐up redeeming baskets with at least one FV item and was associated with 5.5 more HSV 'Suggested' FV portions (p < 0.0001). The median weight of FV purchased increased from 41.83 kg in 2019 to 54.14 kg in 2021 (p = 0.0017). However, top‐up vouchers were only redeemed on 9.1% of occasions where FV were purchased. In summary, this study provides novel data showing that safeguarding funds exclusively for FV can help to increase access to FV in low‐income households. These results yield important insights to inform public policy aimed at levelling up health inequalities. [ABSTRACT FROM AUTHOR]

Information about the topics discussed during the Institute of Physics conference held at 76 Portland Place in London, England on June 2009 is presented. It states that the event was held in association with the publication of the British Nutrition Foundation's (BNF) Briefing Paper entitled "Satiation, satiety and their effects on eating behaviour." It notes the objective of the conference which is to emphasize the research on how satiation and satiety can affect eating behavior.

Information about several papers discussed at the symposium "Food and Fitness Live 2008," at the ZSL, London Zoo in England on September 18, 2008 is presented. Topics include the sustainability of behavioural change in physical activity and eating behaviour and providing with the skill needed to aid the behavioural change among the patients. The symposium featured several health and education professionals including Chris Holmes, Colin Waine, and Ilona Bonniwell.

Information about several papers discussed at the Yakult UK Symposium at 76 Portland Place in London on October 21, 2008 is presented. Topics include the general information provided about probiotics and the summary of their health benefits for gastrointestinal health. The symposium featured several gastroenterologists including Ailsa Hart, Miranda Lomer, and Kevin Whelan.

Information about several papers discussed at the National Obesity Forum 6th Annual Conference at the Royal College of Physicians in London, England from October 6-7, 2008 is presented. Topics include the consequences of childhood and adolescent obesity and the effort required to tackle obesity by prevention and treatment. The conference featured several speakers from around the world including Luc Van Gaal, Andrew Brewster, and Karen Jewell.

Provides information about a colloquium for young scientists in food and nutrition to be held on December 3, 2003 in London, England. Calls for submissions from young scientists; Publication of papers from the colloquium in the 'Nutrition Bulletin.'

Editorial. Comments on the British Department for Education and Skills' proposals to develop a coherent, flexible phase of learning for 14- to 19-year olds in England which meets the needs of all young people, the economy and society. Priorities identified by young people; Government's lack of interest in consultative process; Author's views on proposals.

Highlights the 5th Nutrition and Health Conference in London, England. Attendees; Topics discussed in conference; Programs/Activities.

This article explains the development of policies that have affected school meals in England and Wales. The act of providing food at mid-day for school children should be straightforward, but there is a conflict between organisations as to the purpose of school meals. One effect of this latest policy change was to shift the rationale for the provision of school meals away from educational purposes towards health and welfare purposes. Whilst this was an unforeseen side-effect and was clearly a minor issue during the Second World War, it did sow the seeds of the present day confusion as to the purpose of providing school.

On 26 April 2016, the British Nutrition Foundation ( BNF) held a half-day conference in London on 'Nutrition science - past, present and future'. This began by considering the dramatic changes that have influenced diets over the past 25 years in relation to government policy, the food supply, food in schools and communications. Dietary surveys, particularly the National Diet and Nutrition Survey, have allowed the nation's dietary intake to be monitored over this period. These surveys have played an important role in supporting science and policy, and highlighted changes and trends in nutrient intakes and status of the UK population over the past 25 years. In terms of health, there has been a dramatic increase in average life expectancy globally during the 20th century and the conference considered recent advances in understanding of the ageing process, epigenetics and nutrition across the life-course. A number of lifestyle factors are recognised to influence risk of chronic diseases in later life. For example, dietary recommendations reflect the link between fat, particularly saturated fatty acids, and cardiovascular disease, although this has been widely debated in recent years. The conference concluded with considerations to what the future might hold for nutrition, as we grapple with decisions about what to grow and produce to ensure sustainability of the food supply in the face of likely climate change and a growing and more prosperous global population. [ABSTRACT FROM AUTHOR]

If levels of health in the worst performing regions in England matched the best performing ones, England would have one of the lowest burdens of disease of any developed country. So what can be done from a diet and nutrition perspective to support this shift, and what role does the current preoccupation with intakes of free sugars have to play? Public Health England has recently furnished the Department of Health with an evidence package, detailing eight levers that could be used in a sugar reduction package. Evidently, the current levels of free sugars consumption are considerably in excess of the latest recommendations and attention needs to be drawn to this fact but sugar has held centre stage for some time, arguably detracting focus away from the many other attributes of a healthy diet, such as fatty acid profile, salt, protein and fibre content and the provision of adequate amounts of the full complement of vitamins and minerals. As the Department of Health prepares to launch its Childhood Obesity Strategy, the challenge will be to communicate a dietary approach for families that helps ensure energy intakes are aligned with energy expenditure plus also is rich in micronutrients and provides adequate fibre through inclusion of grains, pulses, vegetables and fruit. During the early months of 2016, a revised version of the eatwell plate healthy eating guide is anticipated, which will provide a basis for the nutrition community and the media to promote sound nutrition on a broader platform. There is a window in time to get this right - let us hope the opportunity is not wasted. [ABSTRACT FROM AUTHOR]

Information about the symposium "What's new in sports nutrition?" held in London, England on June 9, 2014 on significant findings and latest trends in sports nutrition, is presented. Topics discussed include training adaptation and competition performance; role of nutrition in bone health; and challenges for sports nutritionists as highlighted by Kevin Currell, Head of Performance Nutrition at the English Institute of Sport. Also are included case studies on injury and training adaptation.

The article discusses a meeting on how to influence positive behaviour change in diet and lifestyle habits by the British Nutrition Foundation (BNF) that was held in London on 26 June 2012. Topics include eating and physical activity behaviour, the use of motivational interviewing tools by practitioners or clients and behaviour change with relation to weight control. The symposium featured several nutritionists including Susan Michie, Dr Melvyn Hillsdon, and Dr James Stubbs.

Observational studies show an inverse relationship between fat and sugar within diets, described as the 'fat-sugar seesaw'. It has been suggested however, that this is a consequence of expressing macronutrient intakes as percentages of energy intake rather than by the dietary choices made by individuals. To test this we examined the associations between macronutrient intakes in the diets of adults ( n = 1724) participating in the UK National Diet and Nutrition Survey (NDNS) and within the same adults across different days of the week. Pearson's correlations were calculated between the macronutrient intakes from fat, total sugar, intrinsic sugars, non-milk extrinsic sugars (NMES), non-sugar carbohydrate, protein and alcohol. Energy intakes relative to estimated basal metabolic rate (BMR) were calculated to partially account for differences in energy requirements. Pearson's correlations also examined associations between the same macronutrients in foods from the Nutrient Databank (ND), used to analyse dietary intakes in the NDNS. Correlations between fat and sugar(s) were calculated in five ways: (i) percentage energy between individuals; (ii) amount (g) between individuals; (iii) amount (g) relative to BMR between individuals; (iv) within individuals over seven days; and (v) between food items in the ND. Negative correlations were obtained between mean daily percentage energy intakes of fat and, total sugars, NMES and intrinsic sugars (all P < 0.001). However, when mean daily macronutrient intakes were expressed in weight (g)/day, these were all positively correlated (all P < 0.001). Mean estimated correlations between macronutrient intakes (g/day) for each individual across the days of the week were also positive, indicating a lack of fat-sugar seesaw effect. Within the ND, the correlation between fat and total sugar (g/100g of food) was weakly positive ( P = 0.006). Only when examining the correlation between fat and sugar(s) between individuals in percentage terms (% energy) was the fat-sugar seesaw evident; in all other methods the correlations between fat and sugar(s) were positive. Examination of the effects of using percentage energy values to describe the macronutrient composition demonstrated that the fat-sugar seesaw is only an inevitable mathematical consequence, rather than the result of dietary choice. Comparing diet composition in percentage terms alone can therefore be misleading. It is only when examined as absolute values (weight), as well as percentage contributions to energy, that the interrelationships between macronutrients can be studied fully. [ABSTRACT FROM AUTHOR]

Breakfast is known to confer benefits for children, including improvement in nutrient and weight status as well as cognitive performance. Reliable UK-specific data regarding breakfast consumption patterns in schoolchildren and the provision of breakfast clubs in schools are limited, but are required to inform academics and policy makers alike. The aim of this study was to establish patterns in breakfast consumption in UK schoolchildren and to assess the current provision of breakfast clubs in England. Data were gathered by Childwise in June-July 2011. The large population representative sample included a total of 65 schools (38 primary and 27 secondary), from which 3311 children aged 5-15 years were surveyed at school regarding their breakfast consumption. Data regarding school breakfast club provision were collected from 2087 teachers via the National Foundation for Educational Research omnibus. The results indicated that 86% of children ate something before school (whether at home, on the way to school or at a school breakfast club). Of the remaining 14% of breakfast skippers, a third reported not eating anything until lunch time. The extent of breakfast skipping was higher in girls than boys, and higher in secondary than primary school pupils. Breakfast skipping also varied by UK region, such that the highest levels were evident in Scotland and the North West of England, and the lowest in the East of England. Within secondary schools, breakfast skipping was higher in schools from urban areas and areas of high deprivation. Of the 86% of children who did eat breakfast, 4% reported consuming it at a school breakfast club and a further 4% on the way to school. In contrast, 56% of schools in England were found to be operating a breakfast club at the time of survey, with greater availability at primary compared with secondary school. Overall, the findings suggest that breakfast skipping remains a considerable problem in UK schoolchildren, particularly in adolescents. [ABSTRACT FROM AUTHOR]

An introduction is presented in which the editor discusses various reports within the issue on topics including nutrition and health claims, nutritional science and practice, and sugar providing calories.

The article discusses importance of good nutrition in children. It highlights the nutrition needed by children and adolescents which are high in relation to their size due to their demands for growth. It also explores the results of the National Diet and Nutrition Surveys (NDNS) wherein data on the eating patterns of people living in private households in Great Britain is provided.

Overweight and obese people appear to be at greater risk of suboptimal vitamin and mineral status compared with people of a healthy weight. Nutrients most affected include vitamin D, vitamin B, carotenoids, folate, vitamin C and iron. The reasons are unknown but may be caused by poor diets, increased requirements or obesity-related changes to nutrient absorption, excretion or metabolism, or a combination of these. Sequestration of fat-soluble vitamins by adipose tissues is also a major factor. Although dietary assessment in obese populations is hampered by under-reporting, there is evidence that dietary patterns characterised by energy-dense, processed foods are more common in groups with a higher body mass index. Dieting practices, bariatric surgery and the use of anti-obesity drugs may compound the risk of nutrient inadequacy, although sustained weight loss helps to improve vitamin D status. A poor nutrient status could accentuate the risk of chronic diseases already experienced by overweight people on account of their excessive fat mass. There is evidence that the use of dietary supplements can improve nutrient status and have a favourable impact on disease risk markers such as lipid profiles and insulin resistance. Whether currently dieting or not, overweight people may benefit from safeguarding vitamin and mineral adequacy by taking a multi-nutrient supplement alongside an increased intake of nutrient-rich foods. [ABSTRACT FROM AUTHOR]

Information about several topics discussed at the meeting of European Nutrition Foundations in Madrid on April 2010 is presented. Topics of the meeting include the nutrition in the school curriculum and regulations on foods and drinks provided in schools. The meeting features various executives including Juan Ballasteros.

Food technology is an essential part of the school curriculum, providing students with the knowledge and skills to become informed consumers in the future. This article reflects the current changes that are influencing what is happening in food technology classrooms in secondary schools in England from the perspective of a recent head of Food and Advanced Skills Teacher. Accordingly, this article commences with a review of the changeable position of food technology within the school curriculum, followed by a discussion of each of the Key Stages (3, 4 and 5) in light of recent developments that have been adopted to support the delivery of good food education in England. [ABSTRACT FROM AUTHOR]

The article reports on the possibility that life expectancy would increase through a very low calorie diet. A study carried out at the University College London in England confirms the given fact and reveals the effectiveness of vegetarian low diet as the key to long life. It examines which amino acids affected lifespan and fertility via re-addition of individual amino acids to the diet.

The article presents a lecture delivered by Professor Steven N. Blair during the British Nutrition Foundation Conference at the Royal College of Physicians in London, England on November 24, 2006. The lecture was focused on the role of physical activity in the promotion of health and as a clinical intervention to address problem on physical inactivity. Moreover, it reviewed data from previous studies associated with sedentary living and low fitness levels with health status.

Provides data about findings from the National Diet and Nutrition Survey on the dietary intake of children and young people in England. Scope and coverage of the survey; Highlights on the current situation which raises awareness amongst the public about what children eat in schools; Lists of major changes in school meals.

Highlights the 2004 Conference of the International Society for Research in Human Milk and Lactation in Cambridge, England. Concerns over the effects of post-natal factors on breastfeeding; Awareness on the factors causing the increase of plasma copper levels in infants; Number of health personnel attending the event.

Presents an obituary for doctor Elsie May Widdowson, died on June 14, 2001 in Cambridge, England.

Focuses on the advanced level (A-level), food technology courses introduced in England and Wales in September 2000. Skills acquired by the students after pursuing the A-level course in food technology; Content of the A-level courses; Case-studies developed by the Food Forum and the British Nutrition Foundation of Great Britain to assist students pursuing the course; Perspective of teachers and students about the course. [ABSTRACT FROM AUTHOR]

Highlights a June 2002 conference organized by the British Nutrition Foundation and the Nutrition Society, held in London, England. Focus on the importance of evidence based science in the communication of nutrition messages to the public; Topical areas of nutrition research.

Presents conference reports on nutrition and sports in London, England. Presenters and speakers on the conference; Discussion on the importance of energy and substrate metabolism in maintaining adequate levels of adenosine triphosphate production in muscle cells; Emphasis on the significance of diet in maximizing sporting performance.

Focuses on the rising prevalence of cardiovascular disease (CVD) in England. Statistics on deaths from CVD; Details on the Health Survey for England; Identification of the risk factors for CVD.

An introduction is presented in which the editor discusses various articles within the issue on topics including school food agenda to provide tasty food in schools in Great Britain, significance of beverages in children's nutrition and discussion at the International Congress of Nutrition.

The article provides information about the European Food Information Resources (EuroFIR), a 5-year project funded by the 6th Framework Food Quality Programme of the European Union which started on January 1, 2005 in London, England. A series of one pagers and web features are generated to update the people on the activities of EuroFIR. Additional topics in the EuroFIR includes ethnic foods, traditional foods and the role of bioactives while the new features are health claims and food labeling.

Presents an obituary for physiologist Michael John Stock who died of cancer on March 26, 2001 in London, England. Research on obesity; Contributions to physiological and nutritional sciences; Teaching career; Membership in the British Nutrition Foundation's Obesity Task Force.