The Scottish Diet: Where we are now

Transcription

1 The Scottish Diet: Where we are now Presented to SG Behaviour Change Workshop, Royal Society of Edinburgh 30 October 2014

2 Progress towards the Sco/sh Dietary Goals Li#le or no progress towards goals

3 Sco/sh Dietary Goals Popula7on level, evidence based food and nutrient goals that indicate, in dietary terms, the direc7on of travel required to improve the Sco/sh diet. Overall, liale or no progress has been made towards achieving these goals.

4 Note on the FSAS Dietary Surveillance Programme Uses mixed surveys and methods. Diet: Secondary analysis of the living costs and food survey Na7onal Diet and Nutri7on Survey, de- novo surveys of children's intakes and urinary surveys for salt. Retail purchasing: Kantar World Panel Out of home purchasing: NPD Crest Promo;onal ac;vity: Kantar World Panel, NPD Crest Despite mixed survey methods, similar pa#erns are emerging.

5 Progress towards the Sco/sh dietary goals, between 2001 and 2012 Summary of dietary goals Energy density of diet to decrease Fruit and vegetable intake to increase Oil rich fish intake to increase Red and processed meat intake pegged Limit consumption of red and processed meat in highest consumers to <90g/day Total fat intake to decrease Saturated fat intake to decrease Trans fats to remain below 1% food energy Non- milk extrinsic sugars (NMES) intakes to decrease Salt intake to decrease Fibre (NSP) intake to increase Progress? No No No Goal met Average man (19-64yrs) consumes >90g No Some progress, but goal not met Goal met Some progress, but goal not met Goal not met, awaiting new data on progress No

6 Inequali7es in dietary intake Those who are most deprived generally have the poorest diets.

7 Inequali7es in dietary intake in Scotland Dietary goal (and direction) Energy density of diet to decrease Fruit and vegetable intake to increase Oil rich fish intake to increase Red and processed meat intake pegged Limit consumption of red and processed meat in highest consumers to <90g/day Total fat intake to decrease Saturated fat intake to decrease Trans fats to remain below 1% food energy Non- milk extrinsic sugars (NMES) intakes to decrease Salt intake to decrease Fibre (NSP) intake to increase Consumption pattern by deprivation Highest consumption in most deprived Lowest consumption in most deprived Lowest consumption in most deprived No difference No difference Lowest consumption in most deprived No difference Highest consumption in most deprived Unknown Lowest consumption in most deprived

8 The eatwell plate illustrates the balance of a healthy diet

9 An example of a weekly food shop for 1 person which fits the eatwell plate recommenda7ons

10 For a family of four, per week: Recommended intake of fruit and vegetables vs. typical intake

11 Energy related Sco/sh Dietary Goals Summary of dietary goals Energy density of diet to decrease Fruit and vegetable intake to increase Oil rich fish intake to increase Red and processed meat intake pegged Limit consumption of red and processed meat in highest consumers to <90g/day Total fat intake to decrease Saturated fat intake to decrease Trans fats to remain below 1% food energy Non- milk extrinsic sugars (NMES) intakes to decrease Salt intake to decrease Fibre (NSP) intake to increase Progress? No No No Goal met Average man (19-64yrs) consumes >90g No Some progress, but goal not met Goal met Some progress, but goal not met Goal not met, awaiting new data on progress No

12 Top contributors to fats and /or sugar in the Sco/sh diet Source: Secondary analysis of the Living Costs and Food Survey Food category (using % Contribution % Contribution to % Contribution to LCF definition) to total fat saturated fats added sugars (NMES) Total confectionery and sweet biscuits Sugar containing soft drinks n/a n/a 25.2 Total processed red meat n/a Crisps and savoury snacks n/a Cakes, pastries and puddings Total milk n/a Total cheese n/a Ice cream and dairy desserts Yoghurt and fromage frais n/a n/a 2.1

13 Top contributors to retail purchase of fats and/ or sugar in Scotland Source: Kantar World Panel % Contribution % Contribution to % Contribution Food category (using KWP definition) to total fat saturated fats to sugars Total red meat and products n/a Total biscuits Total milk Total cheese n/a Total ambient take home confectionery Take home savouries n/a Total bread and morning goods Total cakes and pastries Total sausages n/a Total poultry and products n/a Savoury pies and pastries n/a Ready meals n/a Frozen processed potatoes n/a Total puddings and desserts Total breakfast cereals Ice cream Total yogurt Regular soft drinks n/a n/a 10.2

14 A higher propor7on of high fat/salt/sugar foods are purchased on promo7on Source: Kantar World Panel Propor;on of retail purchases (volume sold) on promo;on in Scotland in 2013

15 For a family of four, per week: Typical intake of high fat/sugar foods vs. a suggested maximum

16 Ea7ng our side the home: top ten food purchases Source: NPD Crest Top 10 categories (defined by NPD) of foods purchased out of the home in Scotland in 2012

17 Ea7ng our side the home: top drinks purchased Source: NPD Crest Top categories (defined by NPD) of drinks purchased out of the home in Scotland in 2012

18 Over 80% of people in Scotland think their diet is healthy

19 People who are overweight tend to under- assess their weight more than those who are a healthy weight

20 Summary Dietary goals have not been met Generally, those in the most deprived areas have the poorest diets Predominance of discre7onary high fat/ sugar foods is emerging across all data sets People believe their diets are healthy Overweight individuals more likely to under es7mate their weight